Local Chef Erik Anderson Cooks for Food & Wine's Chef's Club, NYC

So you're one of the hottest up-and-coming young chefs in the country with an impending restaurant of your own, yet the plans and build-out have you resting on your hot little heels until the ink is dry on the lease and the hoods are installed in the kitchen.

What's an antsy chef to do?

See also: Erik Anderson, from Minneapolis to Food & Wine Best New Chef

If you're Erik Anderson of the much-anticipated Brut, you jet-set to New York City to create and cook for Food & Wine's Chef's Club, wherein four F&W Best New Chefs collaborate on a rotating restaurant menu for one year, pass the reins over to the Chef's Club staff to run things, and then fly back to check in every month or so.

It's great exposure and offers the chef a chance to, in a unique way, have his own restaurant in the best, biggest food city in the world.

"I'm not going to open my own place in New York anytime soon, but who doesn't like traveling to New York every month and cooking?" says Anderson.

The concept is like a pop-up, but the chefs needn't be present the entire time. Chef's Club is located in the Puck Building in the city's trendy Nolita neighborhood, and is described as having "barrel-vault brick ceilings, cast-iron columns, and oversized windows."

In addition to Anderson, this year's participating chefs are Gabriel Rucker of Le Pigeon in Portland, Linton Hopkins of Restaurant Eugene in Atlanta, and Lachlan Mackinnon-Patterson of Frasca Food and Wine in Boulder.

Anderson says the talent behind the line at Chef's Club is formidable, and that he "isn't losing any sleep over" whether they'll be able to execute his menu of Island Creek Oysters with Fresno Chiles and Cucumber, Piquillo-Glazed Sweetbreads, and Bread-Crusted Spanish Mackerel, among other dishes.

He's flying back from New York today, where they've been enjoying 60-degree weather -- he was wondering if its cold back home.

Yes, we told him. It's cold.

Reservations for Chef's Club can be made on their website.

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