Pro Tem: An Approach to Progressive Fine Dining in Norfolk

Pro Tem


The last pop-up I wanted to highlight is one called Pro Tem. It’s operated by couple Keith Hunt and Bridget Goeke out of Norfolk. Both have experience in the industry and Keith has worked in some of the area’s best kitchens. On the about page for Pro Tem it states their mission as focusing on “approachable, yet elegant tasting menus, using the freshest ingredients possible.”

Pro Tem's Chef Keith Hunt
Chef Keith Hunt
Pro Tem's Bridget Goeke
Bridget Goeke

Locality, seasonality and affordability. Trying to showcase what is unique to Tidewater and makes it special.

When I asked about the third pop-up, Pro Tem, was all about they said they use a tasting menu format. Bridget says:

“We feel the progressive fine dining scene in Norfolk is pretty shallow these days, if not completely empty, and we think we could really bring something to the table (literally).”

“Keith and I work closely together to pair gorgeous wines with the food he prepares to create a truly special experience. But ultimately we want to make that special experience more approachable.”Pro TemPro TemPro Tem

“Our eventual goal is to have a brick & mortar, and Pro Tem is a great way to help get the word out, test our business plan, and build some great relationships,” Bridget says.

Pro TemPro TemPro Tem

I was able to attend the last Pro Tem at the beautiful Freemason Inn Bed & Breakfast in Norfolk. The menu included Charred Vegetable Skewers with Chimichurri, Pork Belly with Black Garlic Aioli, Mushrooms and Pickled Onions, and Flank Steak, were just to name a few of the elegant dishes casually served in the garden.

Wine and mixed drinks for patrons purchased outside of the meal tickets. Two signature cocktails were named after organizers – the Bridget Bramble and the Gin Nikki (Nikki was working behind the bar mixing drinks while Josh Seaburg acted as sommelier.)Pro TemPro Tem

Fortunately, another Pro Tem pop-up is scheduled on October 16, 2016 at Field Guide on Granby Street.

Go here for tickets.


George W. Culver is Eater-in-Chief at and contributes to several online and print publications. He makes a pretty mean Thai Basil Fried Rice too.