Chef Lucien Gregor
In August of 2009, I purchases a 1958 Boles Aero trailer with the purpose of building a mobile restaurant that focuses on seasonal fare in a relaxed outdoor location that could be either a urban lot, a rural farmstead, or a breath taking natural setting. I knew immediately that transforming a vintage trailer was a mammoth task and would require time, craftsmanship and expense.
Shortly after I got an opportunity to open a pop-up restaurant in a brick and mortar location.
Thus ChickiePoo’s was born. Chickiepoo was my daughter’s nickname. We called her that when she was being treated for Leukemia, during a short break in her chemotherapy, little chicken fuzz like hair sprouted on the top of her head. Being often too weak from the chemo to go out and play like other children, Chickiepoo often helped me cook in the kitchen. She expressed that she too wanted to be a chef when she grew up. leukemia nothing is taken for granted, better sooner than later.
ChickiePoo’s was designed in a vision of the world that no conscience of the world at large. The menu was written daily using only whole seasonal products. Nothing artificial. No large corporate products sold or used. Flatware was vintage silver plate, dish ware and kitchen items bought at restaurant closeout sales, drinks appropriate sized jeweled mason jars. Cloth Napkins. Compost all vegetable waste. No disposable consumables: togo containers, plastic service, cups, straws, napkins. Hand made signs, boards, and such. No paper marketing materials. Marketing done wither word of mouth or promoted thru social media via internet. Drinks charged by consumption ( no bottomless corn dribble)
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