March 2, 2016
My final pop-up of the season and I couldn't ask for a better place...Café Belong with long time Chef Bud Brad Long. I've known Brad for 15 plus years and his 60 seat restaurant was the perfect place to throw down a couple of new bowls as the winter season fades away. I was a little concerned with the big snow storm we had the previous night (30 cm of snow) and what the turn out would be, as the Brickworks is off the beaten path. Well the faithful ramen heads came, saw, and conquered around 120 bowls. The 2 bowls offered were Spicy lamb with slow cooked shoulder, sesame, white onion, tomato & Cream Chicken shoyu with pork belly, bamboo, shimeji mushrooms. A special thanks the student GBC students (Mike, Connor, Whitney, Andrew, Keith, Curtis) who helped out with prep and service over the 3 days. Enjoy the summer y'all and keep crank'n ramen as true ramen enthusiast go hard 12 months a year...
My final pop-up of the season and I couldn't ask for a better place...Café Belong with long time Chef Bud Brad Long. I've known Brad for 15 plus years and his 60 seat restaurant was the perfect place to throw down a couple of new bowls as the winter season fades away. I was a little concerned with the big snow storm we had the previous night (30 cm of snow) and what the turn out would be, as the Brickworks is off the beaten path. Well the faithful ramen heads came, saw, and conquered around 120 bowls. The 2 bowls offered were Spicy lamb with slow cooked shoulder, sesame, white onion, tomato & Cream Chicken shoyu with pork belly, bamboo, shimeji mushrooms. A special thanks the student GBC students (Mike, Connor, Whitney, Andrew, Keith, Curtis) who helped out with prep and service over the 3 days. Enjoy the summer y'all and keep crank'n ramen as true ramen enthusiast go hard 12 months a year...