Gazpacho and Our First Pop-Up Supper


This heat is going to stay for a while so we are serving cold soups at lunch time starting with everyone’s old standby, Gazpacho. My theory is that when the tomato arrived in Andalusia, it was added to their traditional bread soup consisting of bread, olive oil, garlic and water. Everyone who tasted it said “We’ve been waiting hundreds of years for this!” and it became an instant hit. Anything that good, spread quickly around the world or at least to Michigan.

Here's some exciting news. Chef Steven Manning, a Kalamazoo boy led astray but returning home for the summer, and I are planning at least one (and we hope more) pop-up suppers featuring ingredients from the Kalamazoo Farmers Market.

The first Kalamazoo Farmers Market Supper is going to be on Sunday evening July 28th. It will take place at the bakery. We are keeping them small and limited to approximately 25 people. 


Kohlrabi Soup with Paprika Crème Fraîche
A Hungarian favorite 

Kalamazoo Farmers Market Crudités Salad with Red Pepper Rouille
A selection of the most toothsome vegetable finger food available 

Berebere Spiced Michigan Beef Meatballs with Mushroom Sauce
and Pickled Peppers
A far cry from supermarket beef and supermarket bread  

Blueberry Pie with Whipped Cream

The cost will be $30 per person—there will be staggered reservations for seating between 6:00 pm and 7:30 pm.

Please call Chef Manning at 1-917-562-3137 to make your reservation.

Steven and I both prefer simple and delicious food without artifice and pretense. Simple foods, carefully prepared. Complex and nuanced spicing. Basic beautiful Michigan produce. 


He was born and raised in the Kalamazoo area and has worked as a chef for 35 years in New Orleans, Dallas and New York City. The bounty of Michigan farms and gardens he knew while growing up has inspired and informed much of his cooking. Chef Manning relishes the opportunity to showcase these splendid materials in a series of supper parties at Sarkozy Bakery this summer. 

Beat the heat with cold fresh vegetables!

Until next,

Sam DeLoof