This is a photo shoot from a "4 day restaurant" that my friend and I opened and closed all in the span of 10 days. The restaurant didn't run 4 days it was actually 7 days. I was his assistant through the whole project. This type of dining is called a "guerilla style restaurant". The name is describes the actual content of the experience. The restaurant is opened in a non-conventional manner, in a non-conventional location, with non-conventional advertising. Guerilla restaurants are quite popular in England and other large cities. We were the first to pull one off in Utah. Mist which was the name of the restaurant was $250.00 person, maximum sitting was 22 people, with a 10 course meal and wine include at each course.

These photos were taken September of 2008.

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John
Member
Christ Presbyterian Church (OPC)
Salt Lake City, Utah
www.christpres.net

Dang. 'Spensive.

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Andrew DeShazo
Husband of Kathryn
Father of Phillip-Giles B. DeShazo
Deacon
Associate Reformed Presbyterian Church, Memphis, TN
"From out of the depth of unbroken Infinfity arose the Question, "Who am I?" And to that Question there is the answer, "I am God!" -Meher Baba, died 1969.

"I am the way, and the truth, and the life. No one comes to the Father except through me." Christ, died 33 AD, ressurected three days later.

Indeed! Little too much for me... But it was sure fun to cook. Everything was made from scratch. We fabricated our own meats (Lamb Saddles) fabricated our own fish we also cooked all vegetables to order. Anyone who has cooked vegetables knows how challenging this can be to do it right.

I love the artistry in both the food and the photography! Beyond my budget, but everything looked delicious!

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Anna
Wife of Tim/Marrow Man
Louisville, KY
Member of Midlane Park Presbyterian (Associate Reformed Presbyterian)

Is this how you make your living? Sounds interesting. Like a week of catering.

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Pergamum


"If a commission by an earthly king is considered a honor, how can a commission by a Heavenly King be considered a sacrifice?"
-- David Livingstone

I agree the asthetics of the photographs were very good! I think being a Chef is much like an artist with food as his canvas! Very creative! I've always wanted to do something like this.....it looks like it was a lot of fun, I'm sure you enjoyed it!

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Yvonne
Reformed Presbyterian
Currently seeking a Church

"A man's most glorious actions will at last be found to be but glorious sins, if he hath made himself, and not the glory of God, the end of those actions." -T. Brooks

Wait, was that a bottle of ibuprofen in with those spices?!? What's up with that?

Truly beautiful photographs - expensive, but what an artistic/culinary experience it must have been!

Thanks for sharing the pics.

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Ashley
Crossbridge Community Church
Texas
vincit qui patitur

Oh, the depth of the riches both of the wisdom and knowledge of God! How unsearchable are His judgments and unfathomable His ways! Romans 11:33 NASB

After 6 servings of wine, does anyone care what the last 4 courses are?

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Edward
Deacon
PCA
Texas

It's somewhat similar to catering, however, these types of "restaurants" only happen when a chef desires to excercise full creative control of the event. With catering (hence the word) your catering to the needs of the guest. With a guerilla style restaurant the people don't get a menu, they come because they know the chef and want to be surprised. It's quite an event to put on. I do cook professionally. I started working in a French kitchen when I was 16. When I was 21 I went to New York and was trained classically at the CIA.
The ibuprofen is part of a chefs/cooks arsenal. The reason why is because of the long standing hours one must put in. Typically, I have it on hand because my joints begin to hurt after about 10 hours on my feet.

Good question. After we did this restaurant we decided that 10 courses was too much. So we decided next time we would only do 5-7. 10 courses of wine can be a bit too much. Plus alot of food as well.

John, you're the man, but while I'd enjoy eating at something like that, I'm afraid that I'm just not sophisticated enough to properly enjoy it.

But, all that work you put into it makes me respect those who can pull that sort of thing off, like you who have that talent, even more.

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Tim Vaughan
Member, Redeemer Presbyterian, OPC,
Santa Maria
California

Does one have to be a trained chef to partake in this?

Mmmmmm... those pictures made me hungry! Great job! Thanks for sharing.

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Kevin - PCA - Mississippi

"What, for some, is sin, others do to the glory of God. And the good Dr. Pentecost's remarks notwithstanding, I intend to go home tonight and smoke a cigar to the glory of God. It is a kind of incense drifting to Heaven." - Charles Spurgeon

"Thanks be to God for His indescribable gift!" - 2 Corinthians 9:15

Way Cool!! That's really nice and artistic. I'm sure the people were well pleased!

I had to be the French Fry Chef this evening. I sooo understand the bottle of ibuprofen! I was downing them like candy tonight. We had to pull all the equipment away from the walls and get the whole floor tonight.

Squeegee Patrol!!

I would give anything for that kind of stuff to be in this area.

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Timothy Johnson
First United Presbyterian of Moline
PCUSA (Yea, I know)
Theology/Philosophy Sunday School Teacher
Davenport, IA