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The Future of Junk Food series holds second pop-up

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Two Boston chefs re-imagine The Future of Junk Food with their pop-up of that name on May 12 at East by Northeast in Cambridge, MA. Samuel Monsour and Mark Leary will present a seven-course, nutrient dense, dinner at $125 a head in the second of a six-time series.

The concept comes from the iconic junk foods of their childhood, foods still consumd by millions of Americans today, but re-imagined using whole, nutrient-dense ingredients with none of the toxins used in traditional junk fare as a way to draw awareness to the ‘junk food epidemic’ and prove that embracing locally sourced, sustainable ingredients is a viable and beneficial option.

Only 30 seats are available at one seating. The event showcases the Kitchensurfing model which seeks to connect chefs with diner and allow chefs the freedom for a creative outlet to try new things.

According to Chef O'Leary, “we aim to demonstrate that it's possible to create the foods that Americans love to eat while also supporting the sustainable food movement.”

Future pop-ups in the series will take place June 20, Aug. 1, Sept. 12 and Oct. 24.

East by Northeast is at 1128 Cambridge St. in Cambridge and tickets are available through Eventbrite.

Chef Monsour grew up in Chapel Hill, NC, cooking in his parents' restaurant where he was head cook by age 17, creating New Orleans-style fare. He's a Culinary Institute of America graduate and spent four years in Hudson Valley restaurants before embarking on an 18-month culinary expedition. Most recently he was executive chef at Boston's jm Curley downtown.

Chef O'Leary grew up outside Boston where he was influenced by a grandmother who made sausages, pickles and condiments and a grandfather who had a food garden. By 17 he was cooking in kitchens including those of il Casale in Belmont, O Ya restaurant in the Leather District, and jm Curley.

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