Local catering company, Rebel Chefs, will be showcasing their culinary skills this Sunday, February 27, at a pop-up catering event at Bar Muse in the square.
Opened in October, the casual and contemporary lounge bar is located on the corner of Van Buren Ave. and S. 11th St., inside The Lyric.
Restaurant service operates from 3:00 p.m. to 8:00 p.m. or until menu items are sold out. Rebel Chefs owner Chef Zach Tillotson makes Birria beef spring rolls; Mississippi Masala Roasted Pork Shoulder with Roasted Tomato Harissa; Bean and green vegetable stew and roasted sweet potatoes with maple and adobo.
Tillotson said beef birria is more “traditionally” put in tacos, but he personally prefers to wrap it so it becomes like an egg roll. Its preparation calls for the braised beef to be cooked overnight for up to 12 hours, with chilies, onions and garlic, until it is shredded or stew-like. Then it is tossed with mashed vegetables and Oaxaca cheese, before being fried.
The leftover “juices” from cooking the beef are reduced to a dip and paired with a cilantro-lime cream to provide two dip options for the appetizer.
As for the roast pork shoulder, which will roast similarly overnight, Chef Tillotson said he plans to use various Indian spices, such as coriander, cardamom and cloves. clove. The accompanying tomatoes and red peppers are charred whole before being tossed into a sauce.
Chef Tillotson’s sauces also include an adobo pepper, for the roasted sweet potatoes, and the juices left over for the pork will be cooked in collard greens.
Tillotson is thrilled with his first such culinary adventure, since starting Rebel Chefs in January 2021. As well as working with local food recovery programs, to help end hunger and food waste in the community , the company focused primarily on food service. main account, the Sigma Pi fraternity at the University of Mississippi.
The chef had been in sorority and fraternity food service for more than three years, for larger companies based outside of Mississippi, when, he said, he “noticed some things that would have could have been better made and more affordable than those big companies”.
Tillotson said, “I was already doing it, and I was good at it – and noticed improvements that could be made – so I decided to start my own thing.”
“The pork with the greens and the beans and the potatoes, I made it at the Sigma Pi house, and they really liked it,” he said. “They loved sweet potatoes and they loved pork, so I decided it would be a good thing to do in this pop-up.”
Regarding the eclectic menu, Tillotson explained that it is part of the branding he wants to create for his business. “It’s a little different you know; a bit out of the box. We can do creative stuff, but it’s still really home cooking.
Although this is Tillotson’s first pop-up event, Bar Muse has also hosted local chefs Taariq David and Keiona Turner on other occasions.
According to owners Ross Hester and Joe Stinchcomb, Muse Bar will offer happy hour drink prices from 3-5, which will also include beers, classic cocktails and wines.
They also plan to offer cocktail pairings to menu items. “For the roast pork shoulder, we actually have a really cool red wine; it’s a blend of malbec and syrah that I think will go very well,” said Stinchcomb.
He said another cocktail, the “Shagadelic,” a homage to the hilarious Austin Powers movies, will make another great food pairing, and that “the tartness of the grapefruit really helps with the richness.”
So far, Bar Muse’s experience with pop-ups has been positive. “We just think it’s a really cool opportunity for us to showcase some local chefs and local talent, and the culinary scene. It changes Sunday for us, something a little different. I think it’s It’s the right time and space to have a pop-up restaurant,” said Stinchcomb.
According to Hester, Bar Muse’s goal is to try to do at least one a month. “We’re trying to figure out how we can do one in March, but we don’t have a date set yet,” Hester said. “And we’ll try to do one in April as well.” No reservations are required for the Sunday event. “Just walk in, have a drink, have a plate of food,” Stinchcomb said clearly.