Chef Adrien's Pop-up Series

09/04/2026

A little appreciation post to all the venues that have taken a chance on a roaming chef.

Every partner venue has a different story and brings their own identity to the pop-up experience. No two events are the same and that’s one of the favorite things about my job.

Thanks for the love y’all!

More pop-ups on the horizon!

Next stop is an event here in Sisters and then off to Stoke in Charlotte, North Carolina for the first pop up outside of Oregon!

08/29/2026

A course capturing the warmth of summer.

Bi-color corn custard, folded with parmesan, pickled corn, charred corn, and a hint of lemon zest. Finished with fenugreek oil, fried corn silk, coriander blossoms.

Enjoy this dish at my next couple of pop ups this summer before we transition to a fall menu in October.

08/25/2026

Fresh cherry tomatoes, fermented tomato spice blend, smoked tuna, rosemary oil, flowers and herbs from the garden.

A capture of warm summer days in a little bite. ☀️ Currently serving at my next pop up. Check the link in bio to grab your seat.

📸 Patrice Calmels

08/18/2026

Viaggios x Late Summer Menu

Another popup on the books! Huge shoutout to Benjamin and the team at Viaggio W**e Merchant for making this a great experience. It’s always a pleasure!

It was fun to see the summer menu shift from early to late summer.

Thank you to everyone who made their way out to dine & support what we do!

Stay tuned! We have more popups this summer. You can check the link in my bio for more information 🍽️

08/17/2026

This week on… Guess that Ferment 🔍

Hints:
• Takes 3-4 weeks to ferment
• This item is the first to capture the taste of spring
• Flavor profile before fermentation : TART, FRESH, BRIGHT

Any gusses? Comment Below 👇

[Answer on the last video]

08/12/2026

Stoke Charlotte here we come!

Join Chefs Calmels and Chef Prussing for an unforgettable evening of culinary artistry, where innovation, technique, and seasonal ingredients come together in a thoughtfully curated 10-course tasting menu.

📍more info and tickets in our bio

08/09/2026

A very special collaboration with Rainshadow Organics is taking place September 12th. Come ready for a farm tour and farm to table experience. This is a real partnership of a chef and farmer to give you all the very best!!

We sold out last time so be sure to snag yours now! Link in bio.

08/04/2026

Crab Garum 2026 🦀

Garum process start to finish! I had some left over Dungeness crab from Barnacle Bills .
I added some homemade koji and salt to a 2 gallon jar and let sit in the “hot box” for 3 months. After some waiting and stirring this is the result! We have a new item to add to the larder 😎🦀

08/01/2026

Spring 2026 Recap

My favorite part of being a chef is working with the incredible ingredients we have here in the Pacific Northwest.

I’m putting the finishing touches on my late summer menu, which will debut at my next pop-up on August 15 and run through September 20.

This menu celebrates the peak of the season with melons, peaches, heirloom tomatoes, sweet corn, wild-foraged berries, and many more ingredients at their best.

Tickets in bio. Adrien Calmels

07/28/2026

Hello foodies! I'm excited to be sharing another pop-up dinner with you on August 15th Viaggio W**e Merchant in Bend.

I'll be featuring a Late Summer menu inspired by the season's best ingredients. Join us for a modern, adventurous dining experience and a memorable evening on the town. We can't wait to share it with you!

Get your tickets while you can! Limited seats available.
- See you there!

🍽 https://linktr.ee/adriencalmels 🍽