Rebecca Masson, the popular chef/owner behind Fluff Bake Bar and Top Chef: Just Desserts vet who's widely known as the Sugar Hooker, offers a simple explanation for why she's launched a monthly series of six-course dinner pop-ups at her Midtown bakery.
"I have so many savory chef friends that I love, and I want to eat all their food," Masson tells CultureMap. "Everybody’s so busy. I got ahold of who I thought would want to do it."
Those people she thought of happen to be chefs at some of the state's hottest restaurants. For example, the series kicks off February 15 with Clark/Cooper Concepts executive chef Brandi Key (SaltAir Seafood Kitchen, Coppa Osteria, Punk's Simple Southern Food, etc). "I love cooking with Brandi, because she lets me pretend I know how to cook savory food," Masson says.
The series continues March 14 with Milwaukee chef Justin Carlisle, who Masson met when she participated in Austin restaurant Foreign and Domestic's Indie Chefs Week pop-up.
Former Uchi chef Philip Speer will take a turn April 11, followed by FT33 chef de cuisine Josh Sutcliff on May 23. Cody Sharp, executive chef at white hot Dallas restaurant Filament, comes to Houston June 6. July's chef is still TBD; Nathan Lemley from Parkside in Austin will wrap up the series August 1.
Of course, the savory pop-ups don't mean an end to Masson's Saturday morning bake sales that have featured a diverse array of talent including Killen's Steakhouse pastry chef Samantha Mendoza and Oxheart baker Karen Man. On February 13, chef Robert Lyford of Patina Green Home and Market in McKinney will offer both sweet (fried pies) and savory (brisket on a biscuit) treats.
"I already know one thing he’s making," Masson says."He’s making birthday cake kolaches with candied pork butt."
Circle the date on your calendar now.
Tickets for the "Dinner with my Friends" series cost $95 plus tax and gratuity. Wine pairings are available for $55. Call Fluff Bake Bar at 713-522-1900 for purchase information.