After navigating delays in opening his restaurant, Kann, due to the coronavirus (COVID-19) pandemic, Gregory Gourdet was thrilled to finally give diners a taste of his forthcoming eatery during a two-day pop-up event.
"[Kann] Pop Up was a huge push but in a time of such uncertainty it felt good to be focused in the kitchen and surrounded by people I love and trust," the Bravo's Top Chef alum wrote on Instagram. "Thank you to the team members that pushed all week with me to make the 4 dinners happen. The days were long but we created a restaurant for 2 days. I look forward to more."
Gregory and his team went all out for the pop-up at Portland's Mama Bird restaurant, with menu items including frozen melon soup, high summer salad, grilled ripe plantains, crispy twice-cooked pork, grilled whole fish, braised oxtails, and rice and beans.
While sharing behind-the-scenes photos from the event on his Instagram Story, Gregory noted that the charred pineapple upside down cake on the menu was his "fave course."
Gregory, who was previously the Director of Culinary Operations at Portland's Departure restaurant, discussed his plans to open Kann during an installment of the Instagram Live panel Amplify Our Voices: An Open Dialogue on Being Black in America.
"I was trying to open in January, but I’m taking some time. I’m going to let this ‘rona do her thing," he said in the video above. "I just want to see what American dining looks like. To me this is a very, very important restaurant. It’s my dream restaurant. I was at my last job for 10 whole years. This is my first step doing my own thing and I just want to do it right."
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