"The pop-up was inspired mostly by the fact that if I wanted to go out to eat, there were very few options," Washburn says. "If I wanted to have a nice evening out, I knew that I would pay for it the following morning." So she decided to throw a weekly dinner party with food that fit her lifestyle, and she collaborated with Brian Lee, owner of Sustain Juicery.
Sustain's tiny space seats only eight at a time, at a bar where guests can watch Washburn as she cooks. With no kitchen at the juicery, she makes due. "In the summer I think it will be much easier with lots of raw things on the menu," she says.
On a recent themed menu, titled "Show Yer Roots": amuse bouche of chilled borscht shots; raw shredded beets, carrots and daikon slaw with mixed greens; spicy coconut curry with brown rice, lots of roots and a few greens "for good measure"; and freshly juiced carrot and oranges whipped with coconut cream frappe-style (also vegan and white-sugar-free). The menu changes weekly, and past themes have included Vegan Cheeseburgers, "Meat"balls 'n' Gravy (featuring lentil-based meatballs) and Did Somebody Say Chili?.