Pop-Up Pick: do dinner at Kensington Market’s top-secret supper club
A few times a month, a small group of people congregate at a secret address in Kensington Market for a dinner hosted by chef Luke Hayes-Alexander, the child prodigy who became the executive chef of his family’s Kingston, Ontario, restaurant at 15 (he’s now 25). L.U.S.T. (which stands for Luke’s Underground Supper Table) is a BYOB event and variously themed: a recent Moroccan-inspired meal featured spiced tomato soup with chili-stuffed dates, bisteeya and dark chocolate–rosewater marshmallows with sea salt. During each party, the chef and his one helper (adorably, it’s his mom) bustle around the kitchen, and sometimes offer impromptu cooking lessons to guests. Seats are limited (like we said, the secret spot is tiny), and the best way to snag a ticket is to sign up for the club’s newsletter which announces upcoming dinners. The next event is on August 29, and Hayes-Alexander will email the location—and wine recommendations—to ticket-holders one day prior.
Aug. 29, Location TBA, $50, lukechef.com
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/toronto-restaurants-pop-up-etc-kensington-market/&title=Pop-Up Pick: do dinner at Kensington Market’s top-secret supper club&picture=https://torontolife.com/wp-content/uploads/2015/08/pop-up-pick-lust-supper-club-luke-hayes-alexander.jpg&description=[caption id="attachment_322155" align="aligncenter" width="656"] (Images: Luke Hayes-Alexander/Instagram)[/caption]
A few times a month, a small group of people congregate at a secret address in Kensington Market for a dinner hosted by chef Luke Hayes-Alexander, the child prodigy who became the executive chef of his family's Kingston, Ontario, restaurant at 15 (he's now 25). L.U.S.T. (which stands for Luke’s Underground Supper Table) is a BYOB event and variously themed: a recent Moroccan-inspired meal featured spiced tomato soup with chili-stuffed dates, bisteeya and dark chocolate–rosewater marshmallows with sea salt. During each party, the chef and his one helper (adorably, it's his mom) bustle around the kitchen, and sometimes offer impromptu cooking lessons to guests. Seats are limited (like we said, the secret spot is tiny), and the best way to snag a ticket is to sign up for the club’s newsletter which announces upcoming dinners. The next event is on August 29, and Hayes-Alexander will email the location—and wine recommendations—to ticket-holders one day prior.
Aug. 29, Location TBA, $50, lukechef.com){kind=link}