Winter Vegetables with Rice Porridge, Scallion, Peanut and Korean Chili Flake. CONTRIBUTED BY MIA YAKEL
Photo: Mia Yakel
Photo: Mia Yakel

The art of the pop-up

Turn your home into a hip eatery with recipes, pro tips.

Since 2017, he’s continued to hone his crafty cooking at SOS in Decatur, offering an array of dishes with what former Atlanta Journal-Constitution dining John Kessler once described as “wit and smarts to spare.”

Stieber got his start working in fine-dining restaurants such as Abattoir and Empire State South. But he’s always combined a playful and sometimes irreverent attitude with a penchant for serving value-priced food made with high quality local ingredients.

“I never set out to do a pop-up, it just kind of happened,” Stieber says. “But with Eat Me Speak and a few others, we were some of the first people to do it on a regular basis in Atlanta. It will be five years in June and I think what we do still mystifies people in some ways.”

Demystifying his approach, Stieber explains it as both a reaction to his fine-dining background and way to keep himself and others entertained.

“The biggest thing for me is trying to break down the traditional barriers associated with fine dining. It’s a style of food that I grew up cooking. But it’s such a small number of people that understand the terminology and the ingredients, and can handle the price tag, which is the biggest thing.”

“We’re trying to control overhead, source cheaper cuts of meat, and be more vegetable-focused, so we can keep our food costs low to keep our prices low. We want to make the little satirical kind of menu that hopefully puts people in a fun spirit when they come in. You don’t feel like you’re in a stuffy fine-dining place, but you can still get food with that attention to detail.”

Inside the mind of Jarrett Stieber, Eat Me Speak Me chef and owner. (Erica A. Hernandez/AJC)

Given all that, we wondered if home cooks could learn a thing or two from Stieber, and maybe even try doing a pop-up themselves as an alternative to the same old dinner party.

Thankfully, his answer was an enthusiastic yes. And he even offered up a three-course menu with recipes straight out of the SOS playbook.

“We did a yakitori supper club about once a month that a friend hosted at his house,” Stieber remembers. “People loved that atmosphere. It’s so fun to redecorate your apartment or your house for a night.

“Put a little extra effort into tidying up and curating an atmosphere, whether it’s with some string lights or candles or what ever you like. Get a group of people over, and treat it more like a restaurant service.”

Among the three dishes Stieber shared, the recipe for Brussels sprouts with rice porridge, scallion, peanut and Korean chile flakes can work as a starter or a family-style side.

“It’s something we do during the fall and winter, because it is such a hearty dish,” he says. “But it will work with other kinds of vegetables and even in the summer, because it’s not as heavy as you think it would be.

“We use rice middlins, which are like rice grits in consistency, and that just becomes a very nice vehicle to flavor and put all kinds of different toppings on it. It can also be a hearty option for vegans or vegetarians.”

For the main dish, Stieber gave us a rather unusual favorite, fry bread with braised meat, peas and shaved root vegetables.

“It was inspired by Navajo fry bread,” he says. “But they also call it fry bake in the Caribbean. Almost every culture has a simple fried dough. It’s such a great dish to be just flour, water and salt.

“From there, like the rice porridge, it’s a blank canvas for the toppings. We’ve done Southwestern, North African, and Southeast Asian flavors with it. And it would do well with Italian flavors, too.”

For dessert, Stieber’s Choco Torte is an easy-bake, flourless creation he describes as a “chocolate dream.”

“We always have two desserts on the menu, and this is one of the favorites,” he says. “It does well on its own or with just a few toppings, like a plop of fresh whipped cream and a little sea salt.”

Recipes

These recipes from chef Jarrett Stieber of Atlanta’s Eat Me Speak Me will help you plan your own pop-up.

Chef Jarrett Stieber's Winter Vegetables with Rice Porridge, Scallion, Peanut and Korean Chili Flake. Photo credit- Mia Yakel.
Photo: Mia Yakel

Brussels Sprouts With Rice Porridge, Scallion, Peanut and Korean Chile Flakes

Hearty comfort food at its finest, this rice porridge can be made year round but lends itself to cool days and winter produce. You can replace the Brussels sprouts with anything in the same family like broccoli, cauliflower, cabbage. Using Korean chile flakes will give your dish a unique depth due to the fermentation process they undergo before drying, but you can absolutely substitute a medium-hot alternative if you have trouble tracking them down. Serve this dish as a family-style side or plated appetizer, or bulk it up with larger portions or the addition of braised meat or sausage to make it an easy entree.

Fry Bread with Braised Meat, Peas, and Shaved Root Vegetables. CONTRIBUTED BY MIA YAKEL
Photo: For the AJC

Fry Bread With Braised Meat, Peas and Shaved Root Vegetables

Stieber fell in love with Navajo fry bread on a father-son trip out West when he was a teenager. The dough is extremely simple but delicious beyond the sum of its components, usually served in the southwest as “Navajo tacos” covered in chile, cheese, shredded lettuce and many of the other usual suspects. At Eat Me Speak Me it’s used as a foundation for tasty stews or dishes made from meats and vegetables glazed in buttery pan sauces so the bread sops up all the goodness.

Chocolate Torte. CONTRIBUTED BY MIA YAKEL
Photo: For the AJC

Choco Torte

This flourless chocolate torte is a chocolate dream, with a luxurious texture rarely found in flourless cakes. Baking the cake is nearly idiot-proof, so you should have great results the first and every time you make it. The chocolate is a perfect blank canvas for any garnishes and toppings you want, like whipped cream, peanut butter, Nutella or maraschino cherries.

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