April 14th, 2023

Hi friends,

Back in the Scrap Supper swing of things and excited to share our next event! We’re on for 4/22 at Cookshop here in PDX. Limited tickets are live and I want y’all to join. I’m collaborating with regenerative pantry brand, Ojaswe, on a South Indian x Jewish inspired menu for something super special. I swear you haven’t tried a samosa hamantaschen before. (And if you have, send notes!) I have 1 free comp ticket to the first response to this newsletter so hit reply. <3

There is something infinitely satiating in menu planning. Ideating on food to feed other people is the creative nourishment I find most enjoyable in this entire pop-up dinner process. And while I did recognize The Menu for its unhinged societal reflection (I swear,) I still believe a curated list of eats is one of the most intimate forms of connection you can have with another. A personable narrative through shared meal that captures childhood delights, favorite textures, travel aspirations… A menu is a memento, a taste of a moment in time.

And the chance to collaborate on crossover flavors enhances that shared experience. Jewish cuisine can be recontextualized through a vibrant cultural lens, like South Indian, to create an entirely new traditional fare. So when y’all join for this next occasion know this particular menu is a love letter, from my kitchen to your taste buds (and hopefully your heart.) Looking forward to it.

And if you can, share with a friend! It means the world.

Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Scrap Supper, Winter Waters Edition. Salted sourdough chocolate babka + kombuflakes. Photographer spotlight: Leslie Kavatch is an OG CLC rep, we'll be sharing out photos from our last event this week on social, taken by the very talented Leslie. Check out more of her work @greyfort!

The dish >>

• In case you missed aforementioned link >> Scrap Supper Spring Edition is happening 6 pm, 4/22.

• Trash bag macrame is giving seasonal witch vibes.

• Kohlrabi citrus salad is the easy, transitional lunch I’m looking for this week.

• Full of Portland pride for this NYT write-up of local women’s sport bar, The Sports Bra.

• Love this foodie perspective play.

• Latest prints from The Far Woods make me dreamy.

• Aspirational–any cake can be a wedding cake.

• Oregon folks >> support low waste efforts in the Right to Repair bill with this easy senate form.

• Absolutely epic cauliflower.

Every pop-up is magic with Hailey Kimchi

Getting back into dinner planning mode and taking inspiration from one of Portland's premier pop-up experts. We're huge fans of everything Hailey Kimchi puts out. From her insanely delectable baked goods to her extensive community work, (not to mention sustainable seaweed R&D) she is creating memorable impact through her work and food. She took some time between events to share a bit of her magic!

Hailey Kimchi is a flavor-obsessed food scientist who builds community through her one-of-a-kind pastry and street food pop-ups and fundraising bake sales. She is a forever fangirl for all other flavor-forward food people (THE f-ing best people). Fun fact: She’s also an Olympic Gold Medal nutritionist by trade.

Originally from coastal China, Hailey brings her East Asian roots and migrant food acculturation patterns to her dishes. Her food explores the common ground between cultures and aims to demystify and double the fun in food experiences.--

Jumping right in—what’s the most magical part of putting on a pop-up for you?

Honestly, throwing pop-ups has been my perfect creative outlet and opportunity to stay engaged with our incredible food community, regardless of what kind of craziness is going on in my professional / personal life. The whole thing, and the fact that I get to do them again and again are all magic. To me personally, planning a pop-up is always deeply introspective, bringing up all kinds of feelings, nostalgia, and curiosities that I try to capture and convey through my food. I put my heart into the R&D and intentional messaging, but I truly live for the moment that people show up, gather and enjoy the food. I'm here for the hang out and good times. My pop-ups (and supporting others) puts me in my element. I love people and feeding them food from my heart! 

Can you talk a little bit about your process in setting up an event?

Limited resources and capacity means that I usually guest post at a physical food service space or coffee shop and do collaborative pop ups! I love these intentional, in-house collabs where it feels like I am welcomed into someone's home to throw a super personal, intimate party for friends. The planning usually starts with linking up with a potential host / space, aligning the vision, vibes / theme and messaging, then ideate for the format, menus and logistics. Many concept iterations and food test trials happen in between. It is so important to me that everything we put out is personal with a story, and uniquely flavorful. It is always a blur what happens in between, I love the adrenaline rush! But somehow the community always always comes through, and I get to meet the coolest dopest humans, so lucky!

What purpose do you think pop-ups serve in 2023?

I think that pop-ups are only going to continue to grow and expand in variations and reach, as a staple style of dining and shopping experience in our city. The pandemic has obviously spurred so many amazing new ventures and brands. For free-spirited food creatives like me, pop-ups democratizes access to do experimental events, tests, community gatherings, parties and just make social occasions so much more dynamic! Importantly too, it is a great tool to mobilize community for social causes, to circulate important messages and take action in small realistic ways but really get the vote in, i think it is game changing. Cue e.g. bake sales for planned parenthood etc. Also just the existence of pop-ups themselves i think is resistance to staleness and monopoly.

Can you share a pop-up experience that didn’t go to plan and how you navigated that?

Mmm having a hard time with this one, I remember every pop-up I have done as a frikkin miracle. Some days prep is extra hard, I would hate myself for deciding the most labor intensive items or overbooking myself. But I love the process and just takes a little reminder to self that people have so much grace and appreciation for my effort and heart. The kitchen is the safe and grounding space for me and the least stressful of all, regardless of the situation, is that crazy? 

Where do you find interesting events like yours? (And any events coming up soon?)

Instagram! follow your favorite Portland food personalities, pop up chefs & bakers, food trucks, bloggers and foodies, closed loop cooking, me @kimchihailey ! Just some ideas but I love our big-little tight knit culinary / hospitality / CPG community here, how we all cross share each other's upcoming things! I also want to give a big shoutout to one of Portland Monthly @pomomagazine 's food writers, Katherine Hamilton. I love love love her (and their team's) coverage of the Portland food scene, with special attention devoted to uplifting newcomers, young rising stars, hole-in-the-walls,  LGBTQ+, BIPOC entrepreneurs, and global cuisines. 

Last baked good you made?

Lactation cookies for a new-mama friend with chestnuts and studded with cute jujubes! 

Fav event kitchen (or other) tool?

Long chopsticks and my cleaver! (Although I treasured my microplane extra while living in China because no one else had it) 

Any upcoming events?I am collaborating with Kim Jong Grillin' (once again!) at the Oregon AAPI Food & Wine Festival happening 5/20 and 21 in OR Wine Country! 

I remember every pop-up I have done as a frikkin miracle.

Infinite thanks Hailey! We're in such awe of your pop-up skills and baking prowess. A blessing on this newsletter :D-

Have y'all ever hosted a pop-up? Let's dish!

One more link drop so you can snag a limited ticket to Scrap Supper. <3

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Have an idea we should feature in the newsletter? Want to work with us? Drop a line at [email protected]. We can’t wait to see what y’all cook up next! #closedloopcooking