Here today, gone three days later

I really hesitated before writing this post, because I may be harming my own self-interest by doing so. It’s happened before, like the time I wrote a column praising the fig jam I bought at the Raleigh Farmers Market then couldn’t find any when I wanted some.

But I’ll go ahead. It’s just us, after all.

A fascinating pop-up restaurant will open for three days only at The Cookery in Durham, N.C. – and it has a great pedigree. Hakanai will offer traditional, but not stereotypical, Japanese flavors along with house-made bonito and soba, Billy and Kelly Cotter, owners of Durham’s Toast, will be in the kitchen and out front. Chef Billy Cotter has been a sous chef at Magnolia Grill and Lantern, and Kelly Cotter is a veteran server and manager.

Scott Richie of Whiskey will be behind the bar, and Bull City Burger and Brewery will create a special beer to go with the menu.

The Cookery is a food business incubator that helps entrepreneurs who need kitchen space or marketing help. Hakanai will be staged in its event space, which opened in September. Owners Rochelle and Nick Johnson plan to host more pop-up restaurants in the space.

The restaurant will be open by reservation only Feb. 1, 2 and 3; no walk-ins will be allowed.  The Cookery will begin taking reservations at 10 a.m. Dec. 9. Reservations will be taken only at www.durhamcookery.com.

Rochelle Johnson says that a price for the dinner will be set early next week and will be posted on The Cookery’s website.