Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats
Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three?
Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California
25+ Reasons You Don't Want to Miss CUESA's First Mission Rock Farmers' Market Pop-Up
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Fast forward to today, and the two have achieved their dream of opening their restaurant, just in San Francisco. To be exact, they’re in SoMa at 1077 Mission St.—where the sandwich shop the Board by Adam Mesnick used to live. \u003c/p>\n\u003cfigure id=\"attachment_134176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exterio \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their first brick-and-mortar location is serving up the Detroit-style pizza (DSP) that fans know and love. For anyone who doesn’t have a clue what this style means, the basics are (according to \u003ca href=\"https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat\">Eater\u003c/a>) “a rectangular shape, light, airy dough, and savory, browned cheese perimeter.” Tony Gemignani started serving it at Tony’s Slice House back in 2011, but the style started appearing more frequently in the last few years in the Bay Area, popping up with businesses like Pizza Squared and Cellarmaker House of Pizza.\u003c/p>\n\u003cfigure id=\"attachment_134177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside tag='pizza' label='More Pizza']\u003cbr>\nSquare Pie Guys is the first restaurant both Stoller and Schechter have ever opened. The latter does not have any formal training, but the man does love his pizzas (take a peek at his Instagram account at \u003ca href=\"https://www.instagram.com/pizzaman_420/\">@pizzaman_420\u003c/a> for example). After a stint in sales and marketing, he cut his teeth at Pizzahacker in July 2017, and he went on to work at other pizza institutions like Casey’s and Pizzeria Delfina. Together, they have perfected their unique pizza pie flavors at their Vinyl Coffee pop-up, seeing relatively positive success since starting in September 2018.\u003c/p>\n\u003cp>With events selling out and pizzas flying off the press at their pop-ups, the duo credit their success to their community and loyal fans. “There really is no Square Pie Guys without our amazing community,” Schechter says, “Without all the amazing people who have supported us, collaborated with us, posted about us, and shared the news of our pop-ups, we wouldn’t be here.”\u003c/p>\n\u003cfigure id=\"attachment_134178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Square Pie Guys \u003ccite>(Fotos by Flea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And they looked to their community when they opened the new space, creating a \u003ca href=\"https://www.kickstarter.com/projects/squarepieguys/a-home-for-square-pie-guys-in-soma\">Kickstarter\u003c/a> to raise capital to help pay for things like equipment (things they acquired with a down payment but still have to pay off). The Kickstarter was also a way for them to connect with people who love their pizza, and they offered rewards for people to enjoy at the restaurant, like seats at their pre-launch party, exclusive access to their brunch menu and the chance to design and name their own pizza. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the time of this post, Square Pie Guys had not reached their goal of $15,000, but, fans can rest assured, they’re not closing anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_134179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Pizza options at the new restaurant.\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza options at the new restaurant. \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Stoller says, “We always want to make sure we’re having fun in the kitchen, so our diners can have fun at their tables. We try to approach food with a serious commitment to quality, but a not-so-serious attitude.” \u003c/p>\n\u003cp>You’ll see their classics like the Mean Green Sausage Machine with garlic ricotta cream, Italian sausage, roasted broccoli, chile flake, and Mike’s hot honey, but they’ll also have seasonals like an Elote pie that is currently on the menu (garlic ricotta cream, plus roasted local corn, cotija, taco seasoning, cherry tomato, and cilantro-lime crema). Gluten-free pizza dough is available so everyone can enjoy a pie, whether it’s a personal pie or group order.\u003c/p>\n\u003cfigure id=\"attachment_134180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"The Great American Cheeseburger\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Great American Cheeseburger \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their new restaurant, the Square Pie Guys menu has expanded as well, with a variety of sides and dishes like Szechuan dry fried wings and cheesy bread on housemade focaccia with mozzarella, cheddar, and a trio of dipping sauces. Unexpected and welcome additions to the menu also include a Buffalo Chicken Parm Sandwich and a burger that comes with American cheese, grilled onions, pickles and shredded lettuce on a brioche bun.\u003c/p>\n\u003cp>Don’t skip out on dessert! The team has two sweet items: Monkey Bread made with pizza dough and served with salted caramel dipping sauce and a Square Pizza Sundae (basically a pizzookie) served with vanilla ice cream, whipped cream, chocolate sauce and sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_134181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monkey bread for dessert? Yes, please! \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to grab a drink with your meal, there are local beers on tap, wine, spiked seltzers, and, the perfect accompaniment to a pie or burger, adult floats! The restaurant is currently open but you can expect weekend brunch and daily service to come later in 2019.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YTrEwWy1C2rBdsXk7\">1077 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nTues.-Sat. 4–10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/squarepieguys/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/squarepieguys/\">Instagram\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Fan-favorite Detroit-style pizza pop-up lands a permanent spot in downtown San Francisco and adds more to their menu, like adult floats.","status":"publish","parent":0,"modified":1563377651,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":837},"headData":{"title":"Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats | KQED","description":"Fan-favorite Detroit-style pizza pop-up lands a permanent spot in downtown San Francisco and adds more to their menu, like adult floats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats","datePublished":"2019-07-16T21:23:34.000Z","dateModified":"2019-07-17T15:34:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134173 https://ww2.kqed.org/bayareabites/?p=134173","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/16/square-pie-guys-lands-brick-and-mortar-in-sf-with-pies-burgers-and-floats/","disqusTitle":"Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats","path":"/bayareabites/134173/square-pie-guys-lands-brick-and-mortar-in-sf-with-pies-burgers-and-floats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In January 2019 (just 4 months into their pop-up at Vinyl Coffee & Wine Bar), \u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a> duo Marc Schechter and Danny Stoller told the \u003ca href=\"https://www.sfchronicle.com/food/article/How-the-Bay-Area-came-to-embrace-Detroit-style-13524431.php\">SF Chronicle\u003c/a> that they were looking at spaces in the East Bay to open their restaurant. Fast forward to today, and the two have achieved their dream of opening their restaurant, just in San Francisco. To be exact, they’re in SoMa at 1077 Mission St.—where the sandwich shop the Board by Adam Mesnick used to live. \u003c/p>\n\u003cfigure id=\"attachment_134176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exterio \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their first brick-and-mortar location is serving up the Detroit-style pizza (DSP) that fans know and love. For anyone who doesn’t have a clue what this style means, the basics are (according to \u003ca href=\"https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat\">Eater\u003c/a>) “a rectangular shape, light, airy dough, and savory, browned cheese perimeter.” Tony Gemignani started serving it at Tony’s Slice House back in 2011, but the style started appearing more frequently in the last few years in the Bay Area, popping up with businesses like Pizza Squared and Cellarmaker House of Pizza.\u003c/p>\n\u003cfigure id=\"attachment_134177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"pizza","label":"More Pizza "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSquare Pie Guys is the first restaurant both Stoller and Schechter have ever opened. The latter does not have any formal training, but the man does love his pizzas (take a peek at his Instagram account at \u003ca href=\"https://www.instagram.com/pizzaman_420/\">@pizzaman_420\u003c/a> for example). After a stint in sales and marketing, he cut his teeth at Pizzahacker in July 2017, and he went on to work at other pizza institutions like Casey’s and Pizzeria Delfina. Together, they have perfected their unique pizza pie flavors at their Vinyl Coffee pop-up, seeing relatively positive success since starting in September 2018.\u003c/p>\n\u003cp>With events selling out and pizzas flying off the press at their pop-ups, the duo credit their success to their community and loyal fans. “There really is no Square Pie Guys without our amazing community,” Schechter says, “Without all the amazing people who have supported us, collaborated with us, posted about us, and shared the news of our pop-ups, we wouldn’t be here.”\u003c/p>\n\u003cfigure id=\"attachment_134178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Square Pie Guys \u003ccite>(Fotos by Flea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And they looked to their community when they opened the new space, creating a \u003ca href=\"https://www.kickstarter.com/projects/squarepieguys/a-home-for-square-pie-guys-in-soma\">Kickstarter\u003c/a> to raise capital to help pay for things like equipment (things they acquired with a down payment but still have to pay off). The Kickstarter was also a way for them to connect with people who love their pizza, and they offered rewards for people to enjoy at the restaurant, like seats at their pre-launch party, exclusive access to their brunch menu and the chance to design and name their own pizza. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the time of this post, Square Pie Guys had not reached their goal of $15,000, but, fans can rest assured, they’re not closing anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_134179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Pizza options at the new restaurant.\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza options at the new restaurant. \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Stoller says, “We always want to make sure we’re having fun in the kitchen, so our diners can have fun at their tables. We try to approach food with a serious commitment to quality, but a not-so-serious attitude.” \u003c/p>\n\u003cp>You’ll see their classics like the Mean Green Sausage Machine with garlic ricotta cream, Italian sausage, roasted broccoli, chile flake, and Mike’s hot honey, but they’ll also have seasonals like an Elote pie that is currently on the menu (garlic ricotta cream, plus roasted local corn, cotija, taco seasoning, cherry tomato, and cilantro-lime crema). Gluten-free pizza dough is available so everyone can enjoy a pie, whether it’s a personal pie or group order.\u003c/p>\n\u003cfigure id=\"attachment_134180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"The Great American Cheeseburger\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Great American Cheeseburger \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their new restaurant, the Square Pie Guys menu has expanded as well, with a variety of sides and dishes like Szechuan dry fried wings and cheesy bread on housemade focaccia with mozzarella, cheddar, and a trio of dipping sauces. Unexpected and welcome additions to the menu also include a Buffalo Chicken Parm Sandwich and a burger that comes with American cheese, grilled onions, pickles and shredded lettuce on a brioche bun.\u003c/p>\n\u003cp>Don’t skip out on dessert! The team has two sweet items: Monkey Bread made with pizza dough and served with salted caramel dipping sauce and a Square Pizza Sundae (basically a pizzookie) served with vanilla ice cream, whipped cream, chocolate sauce and sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_134181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monkey bread for dessert? Yes, please! \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to grab a drink with your meal, there are local beers on tap, wine, spiked seltzers, and, the perfect accompaniment to a pie or burger, adult floats! The restaurant is currently open but you can expect weekend brunch and daily service to come later in 2019.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YTrEwWy1C2rBdsXk7\">1077 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nTues.-Sat. 4–10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/squarepieguys/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/squarepieguys/\">Instagram\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134173/square-pie-guys-lands-brick-and-mortar-in-sf-with-pies-burgers-and-floats","authors":["11404"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_9710","bayareabites_443","bayareabites_12438","bayareabites_14745","bayareabites_16440"],"featImg":"bayareabites_134175","label":"bayareabites"},"bayareabites_134057":{"type":"posts","id":"bayareabites_134057","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134057","score":null,"sort":[1561568253000]},"guestAuthors":[],"slug":"food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three","title":"Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three?","publishDate":1561568253,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133413,bayareabites_133528,bayareabites_131884' label='Feast Your Eyes on These']\u003c/p>\n\u003cp>Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.\u003c/p>\n\u003cp>When asked about \u003ca href=\"https://www.palette-sf.com/\">Palette\u003c/a>, chef and owner \u003ca href=\"https://www.palette-sf.com/chef-bio\">Peter Hemsley\u003c/a> admits, “We repurposed it in a way that I don't think any rational restaurateur would have done.” But when it comes to passion projects, that just seems to be how the chef/artist operates.\u003c/p>\n\u003ch2>Food, Art and a dash of French\u003c/h2>\n\u003cp>Hemsley was a history and political science major in college, but his interest in food and art started when he was just a child living in Minnesota. His mother was a very good, untrained cook who liked to, he says, “experiment with the new, trendy stuff, or stuff that other people were trying.” She always had an eye towards “older, practiced, classic recipes from her parents' heritage.”\u003c/p>\n\u003cfigure id=\"attachment_134059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134059\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg\" alt=\"Chef and owner Peter Hemsley\" width=\"1920\" height=\"2423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-768x969.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-1020x1287.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-951x1200.jpg 951w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and owner Peter Hemsley \u003ccite>(Jane Fisher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he had to fend for himself in college without mom’s cooking, Hemsley’s curiosity and interest in food culture grew; he also began working in restaurants during his summers. Working at a French eatery sparked his interest in French culture and the language. Eventually, he would spend four years in France, a lengthy sabbatical during which his enthusiasm for food and art became a joint passion.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To learn the language, Hemsley devoured French culinary cookbooks and books about food history. Fascinated by historic recipes, he began illustrating them just for fun. “I think I started doing it to have cool decorations in my apartment,” he says. “Even two, three years later, I still didn't know what I was doing with all this collected collateral stuff, until I started doing ink and watercolor drawings of recipes, and trying different mediums. That's where it really started to click, and say, ‘All right, well I'm doing all this art activity with the materials of the kitchen...’\"\u003c/p>\n\u003cfigure id=\"attachment_134061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/D85_3425.jpg\" alt=\"Some of Hemsley's art is on display at Palette's gallery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Hemsley's art is on display at Palette's gallery. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A temporary location goes all out\u003c/h2>\n\u003cp>After years in the kitchen as a professional chef (including a period of time at the Michelin-starred Quince), Hemsley dreamed of having both his own studio space and a place to continue his private dining business. He met with artists to learn more about what a studio needed to make it attractive for other artists to work there. During this period, he says, “The notion of a kitchen within a restaurant within an art gallery came out of that. So I was looking for a space that could accommodate all those things.”\u003c/p>\n\u003cp>Finding the warehouse space that would be the perfect vessel for this dream took time. “They're rare, and they're not in the most desired areas of town,” Hemsley says. “But I did find one, and it seemed to accommodate exactly the kind of space that I had the vision to create.”\u003c/p>\n\u003cp>Said space was not the one where I met him in 2019 for this interview—in September 2017 he found a warehouse on 12th Street, let’s call it Palette 1.0.\u003c/p>\n\u003cfigure id=\"attachment_134062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Shop_Ghost_Media_Inc-e1561566954517.jpg\" alt=\"At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In his grand dreams, Hemsley explains, “That'll be the fully formed Palette.” It will have a restaurant with an evolving salon wall of art, a gallery for exhibitions and arts, and on a mezzanine level, a residency workshop.\u003c/p>\n\u003cp>The Palette where we met for this interview was, in fact, a “swing space”—a test to see how the concept he dreamed of would work on an operational level. Hemsley was at the original warehouse for less than a year when he realized his ambitious construction vision would eliminate all the working space and displace his team. They toyed with different ideas (at one point a mobile Palette was on the table), and he was looking for a rented kitchen space when the Folsom Street location (Palette 2.0) caught his eye.\u003c/p>\n\u003cfigure id=\"attachment_134060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134060\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/palette-bar-before-after.jpg\" alt=\"The bar at Palette before and after renovations\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Palette before and after renovations \u003ccite>(Joey Campbell/Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former automotive building was sitting empty and would have remained empty for another year-and-a-half to two years until demolition and construction for a hotel space began. With a vague end date in mind, the realtor was offering it at a favorable below-market rate, and Hemsley jumped on the chance to “test” his ideas out for Palette.\u003c/p>\n\u003cp>For a test that might only last a year, his team has utterly transformed the empty space.\u003c/p>\n\u003cfigure id=\"attachment_134063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg\" alt=\"The dining room at the Folsom St.’s Palette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the Folsom St.’s Palette \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Customized and community-minded\u003c/h2>\n\u003cp>Palette’s every surface is lovely, even the walls. A colorful floral mural by Velia De Luliis blooms next to the kitchen, hand-painted ceramic dishes draw the eye as much as the food, and the white walls of the gallery and boutique provide a nice contrast to the deep teal splashed around the dining room.\u003c/p>\n\u003cfigure id=\"attachment_134070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02050.jpg\" alt=\"At Palette, the ceramic plates are designed and handpainted with specific dishes in mind.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Palette, the ceramic plates are designed and handpainted with specific dishes in mind. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's important to me that people see in a lot of ways the level of thought, the level of production, the specialness of what we're doing is communicated not only by the objects that we have here but the nature of the space,” Hemsley explains. “There's more we could do here, but I think we did an outstanding job. People are impressed by the level that we have gone to it. I think they're more in shock that it's just a temporary spot.”\u003c/p>\n\u003cp>And what is Palette’s blueprint—the dream that Hemsley is working to build? Just like his own passions cover both food and art, he wants Palette to be a space where food, art and community can thrive.\u003c/p>\n\u003cp>“In a lot of ways, a restaurant is great to be interested in and want to be invested in from a business standpoint, but it could be so much more profoundly impactful for the community if those funds were being directed towards something that actually has a deeper impact on the community,” says Hemsley.\u003c/p>\n\u003cp>“A restaurant space is a great community asset. People can patronize it, love it, can use it as a place for social gathering.”\u003c/p>\n\u003cfigure id=\"attachment_134065\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003cimg class=\"size-full wp-image-134065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02044.jpg\" alt=\"Even something as simple as fried artichoke gets its own intricately designed, handmade vessel.\" width=\"853\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044.jpg 853w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-768x1152.jpg 768w\" sizes=\"(max-width: 853px) 100vw, 853px\">\u003cfigcaption class=\"wp-caption-text\">Even something as simple as fried artichoke gets its own intricately designed, handmade vessel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chairs, the glasses, the menu—every aspect of Palette’s design is intentional, showcasing the talents of \u003ca href=\"https://www.palette-sf.com/art/artisans\">local artists\u003c/a> and Hemsley’s creative culinary mind. A bonus to working with smaller, local artists is that they’re more interested in working on what Hemsley describes as “challenging projects that are typically not in the scope of what you might find commercially.”\u003c/p>\n\u003cp>As for the artists themselves, he thinks of it as “an opportunity for them to start scaling their business and realize a potential in themselves that this could go somewhere bigger than they ever imagined.”\u003c/p>\n\u003cfigure id=\"attachment_134066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02060.jpg\" alt=\"Palette’s Apple Rosette Tart is served on a glass apple plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Palette’s Apple Rosette Tart is served on a glass apple plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Palette’s glassblower Sam Schumacher of Rocket Glass Works makes all of the custom glasses for the restaurant with just one assistant to help him. Yes, it costs more, but Hemsley believes it’s worth it, the unique objects become more meaningful for diners.\u003c/p>\n\u003cp>While each item is more expensive to produce, there’s a sustainability angle to partnering with local artisans like Schumacher and Palette’s ceramics artist, Andrew Kontrabecki. In restaurants where breakage is an issue (broken glass or dropped tray of plates), Palette’s team save all the broken pieces to melt or grind down and use the materials again in new tableware. “It's not necessarily the best financial model,” Hemsley admits, “but it's not a wasteful model.”\u003c/p>\n\u003cfigure id=\"attachment_134067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02046.jpg\" alt=\"Broken glasses or plates are saved and the shards can be reused in the future for new pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Broken glasses or plates are saved and the shards can be reused in the future for new pieces. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with art as the medium, Hemsley has more freedom with his menu as well, explaining, “What we're trying to do here is influenced by many of the experiences I've had, but much more personal because bringing art into the vein of it, it helps give it a sense of purpose. What is Palette and the food culture here? It can really be anything. It's not tied to a national cuisine type, it's not tied to a certain true cultural or direction orientation.”\u003c/p>\n\u003cp>Palette in its current form has a limited lifespan—according to Joey Campanella, the Director of Operations, “the plans for the eventual development of the Folsom Street building are ever-changing so if and when this location will close is up in the air!”\u003c/p>\n\u003cp>But don’t cry over spilled milk just yet. Their 12th Street location is already undergoing construction, and, once it’s ready and the Folsom Street location has reached the end of its term, elements from the Palette 2.0 version will be implemented into the new and improved Palette Hemsley has dreamed of all this time.\u003c/p>\n\u003cfigure id=\"attachment_134068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg\" alt=\"The art gallery at Palette will have rotating displays from Bay Area artists.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The art gallery at Palette will have rotating displays from Bay Area artists. \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Palette\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9mGaE3zumYkBYSeR9\">816 Folsom St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://www.facebook.com/palettesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/palette.sf/\">Instagram\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.","status":"publish","parent":0,"modified":1561568925,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1608},"headData":{"title":"Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three? | KQED","description":"Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three?","datePublished":"2019-06-26T16:57:33.000Z","dateModified":"2019-06-26T17:08:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134057 https://ww2.kqed.org/bayareabites/?p=134057","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/26/food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three/","disqusTitle":"Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three?","path":"/bayareabites/134057/food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133413,bayareabites_133528,bayareabites_131884","label":"Feast Your Eyes on These "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.\u003c/p>\n\u003cp>When asked about \u003ca href=\"https://www.palette-sf.com/\">Palette\u003c/a>, chef and owner \u003ca href=\"https://www.palette-sf.com/chef-bio\">Peter Hemsley\u003c/a> admits, “We repurposed it in a way that I don't think any rational restaurateur would have done.” But when it comes to passion projects, that just seems to be how the chef/artist operates.\u003c/p>\n\u003ch2>Food, Art and a dash of French\u003c/h2>\n\u003cp>Hemsley was a history and political science major in college, but his interest in food and art started when he was just a child living in Minnesota. His mother was a very good, untrained cook who liked to, he says, “experiment with the new, trendy stuff, or stuff that other people were trying.” She always had an eye towards “older, practiced, classic recipes from her parents' heritage.”\u003c/p>\n\u003cfigure id=\"attachment_134059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134059\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg\" alt=\"Chef and owner Peter Hemsley\" width=\"1920\" height=\"2423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-768x969.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-1020x1287.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-951x1200.jpg 951w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and owner Peter Hemsley \u003ccite>(Jane Fisher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he had to fend for himself in college without mom’s cooking, Hemsley’s curiosity and interest in food culture grew; he also began working in restaurants during his summers. Working at a French eatery sparked his interest in French culture and the language. Eventually, he would spend four years in France, a lengthy sabbatical during which his enthusiasm for food and art became a joint passion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To learn the language, Hemsley devoured French culinary cookbooks and books about food history. Fascinated by historic recipes, he began illustrating them just for fun. “I think I started doing it to have cool decorations in my apartment,” he says. “Even two, three years later, I still didn't know what I was doing with all this collected collateral stuff, until I started doing ink and watercolor drawings of recipes, and trying different mediums. That's where it really started to click, and say, ‘All right, well I'm doing all this art activity with the materials of the kitchen...’\"\u003c/p>\n\u003cfigure id=\"attachment_134061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/D85_3425.jpg\" alt=\"Some of Hemsley's art is on display at Palette's gallery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Hemsley's art is on display at Palette's gallery. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A temporary location goes all out\u003c/h2>\n\u003cp>After years in the kitchen as a professional chef (including a period of time at the Michelin-starred Quince), Hemsley dreamed of having both his own studio space and a place to continue his private dining business. He met with artists to learn more about what a studio needed to make it attractive for other artists to work there. During this period, he says, “The notion of a kitchen within a restaurant within an art gallery came out of that. So I was looking for a space that could accommodate all those things.”\u003c/p>\n\u003cp>Finding the warehouse space that would be the perfect vessel for this dream took time. “They're rare, and they're not in the most desired areas of town,” Hemsley says. “But I did find one, and it seemed to accommodate exactly the kind of space that I had the vision to create.”\u003c/p>\n\u003cp>Said space was not the one where I met him in 2019 for this interview—in September 2017 he found a warehouse on 12th Street, let’s call it Palette 1.0.\u003c/p>\n\u003cfigure id=\"attachment_134062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Shop_Ghost_Media_Inc-e1561566954517.jpg\" alt=\"At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In his grand dreams, Hemsley explains, “That'll be the fully formed Palette.” It will have a restaurant with an evolving salon wall of art, a gallery for exhibitions and arts, and on a mezzanine level, a residency workshop.\u003c/p>\n\u003cp>The Palette where we met for this interview was, in fact, a “swing space”—a test to see how the concept he dreamed of would work on an operational level. Hemsley was at the original warehouse for less than a year when he realized his ambitious construction vision would eliminate all the working space and displace his team. They toyed with different ideas (at one point a mobile Palette was on the table), and he was looking for a rented kitchen space when the Folsom Street location (Palette 2.0) caught his eye.\u003c/p>\n\u003cfigure id=\"attachment_134060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134060\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/palette-bar-before-after.jpg\" alt=\"The bar at Palette before and after renovations\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Palette before and after renovations \u003ccite>(Joey Campbell/Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former automotive building was sitting empty and would have remained empty for another year-and-a-half to two years until demolition and construction for a hotel space began. With a vague end date in mind, the realtor was offering it at a favorable below-market rate, and Hemsley jumped on the chance to “test” his ideas out for Palette.\u003c/p>\n\u003cp>For a test that might only last a year, his team has utterly transformed the empty space.\u003c/p>\n\u003cfigure id=\"attachment_134063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg\" alt=\"The dining room at the Folsom St.’s Palette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the Folsom St.’s Palette \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Customized and community-minded\u003c/h2>\n\u003cp>Palette’s every surface is lovely, even the walls. A colorful floral mural by Velia De Luliis blooms next to the kitchen, hand-painted ceramic dishes draw the eye as much as the food, and the white walls of the gallery and boutique provide a nice contrast to the deep teal splashed around the dining room.\u003c/p>\n\u003cfigure id=\"attachment_134070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02050.jpg\" alt=\"At Palette, the ceramic plates are designed and handpainted with specific dishes in mind.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Palette, the ceramic plates are designed and handpainted with specific dishes in mind. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's important to me that people see in a lot of ways the level of thought, the level of production, the specialness of what we're doing is communicated not only by the objects that we have here but the nature of the space,” Hemsley explains. “There's more we could do here, but I think we did an outstanding job. People are impressed by the level that we have gone to it. I think they're more in shock that it's just a temporary spot.”\u003c/p>\n\u003cp>And what is Palette’s blueprint—the dream that Hemsley is working to build? Just like his own passions cover both food and art, he wants Palette to be a space where food, art and community can thrive.\u003c/p>\n\u003cp>“In a lot of ways, a restaurant is great to be interested in and want to be invested in from a business standpoint, but it could be so much more profoundly impactful for the community if those funds were being directed towards something that actually has a deeper impact on the community,” says Hemsley.\u003c/p>\n\u003cp>“A restaurant space is a great community asset. People can patronize it, love it, can use it as a place for social gathering.”\u003c/p>\n\u003cfigure id=\"attachment_134065\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003cimg class=\"size-full wp-image-134065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02044.jpg\" alt=\"Even something as simple as fried artichoke gets its own intricately designed, handmade vessel.\" width=\"853\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044.jpg 853w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-768x1152.jpg 768w\" sizes=\"(max-width: 853px) 100vw, 853px\">\u003cfigcaption class=\"wp-caption-text\">Even something as simple as fried artichoke gets its own intricately designed, handmade vessel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chairs, the glasses, the menu—every aspect of Palette’s design is intentional, showcasing the talents of \u003ca href=\"https://www.palette-sf.com/art/artisans\">local artists\u003c/a> and Hemsley’s creative culinary mind. A bonus to working with smaller, local artists is that they’re more interested in working on what Hemsley describes as “challenging projects that are typically not in the scope of what you might find commercially.”\u003c/p>\n\u003cp>As for the artists themselves, he thinks of it as “an opportunity for them to start scaling their business and realize a potential in themselves that this could go somewhere bigger than they ever imagined.”\u003c/p>\n\u003cfigure id=\"attachment_134066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02060.jpg\" alt=\"Palette’s Apple Rosette Tart is served on a glass apple plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Palette’s Apple Rosette Tart is served on a glass apple plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Palette’s glassblower Sam Schumacher of Rocket Glass Works makes all of the custom glasses for the restaurant with just one assistant to help him. Yes, it costs more, but Hemsley believes it’s worth it, the unique objects become more meaningful for diners.\u003c/p>\n\u003cp>While each item is more expensive to produce, there’s a sustainability angle to partnering with local artisans like Schumacher and Palette’s ceramics artist, Andrew Kontrabecki. In restaurants where breakage is an issue (broken glass or dropped tray of plates), Palette’s team save all the broken pieces to melt or grind down and use the materials again in new tableware. “It's not necessarily the best financial model,” Hemsley admits, “but it's not a wasteful model.”\u003c/p>\n\u003cfigure id=\"attachment_134067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02046.jpg\" alt=\"Broken glasses or plates are saved and the shards can be reused in the future for new pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Broken glasses or plates are saved and the shards can be reused in the future for new pieces. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with art as the medium, Hemsley has more freedom with his menu as well, explaining, “What we're trying to do here is influenced by many of the experiences I've had, but much more personal because bringing art into the vein of it, it helps give it a sense of purpose. What is Palette and the food culture here? It can really be anything. It's not tied to a national cuisine type, it's not tied to a certain true cultural or direction orientation.”\u003c/p>\n\u003cp>Palette in its current form has a limited lifespan—according to Joey Campanella, the Director of Operations, “the plans for the eventual development of the Folsom Street building are ever-changing so if and when this location will close is up in the air!”\u003c/p>\n\u003cp>But don’t cry over spilled milk just yet. Their 12th Street location is already undergoing construction, and, once it’s ready and the Folsom Street location has reached the end of its term, elements from the Palette 2.0 version will be implemented into the new and improved Palette Hemsley has dreamed of all this time.\u003c/p>\n\u003cfigure id=\"attachment_134068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg\" alt=\"The art gallery at Palette will have rotating displays from Bay Area artists.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The art gallery at Palette will have rotating displays from Bay Area artists. \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Palette\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9mGaE3zumYkBYSeR9\">816 Folsom St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://www.facebook.com/palettesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/palette.sf/\">Instagram\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134057/food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three","authors":["11404"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90","bayareabites_60"],"tags":["bayareabites_9710","bayareabites_14780","bayareabites_16437","bayareabites_12438","bayareabites_3085","bayareabites_14745"],"featImg":"bayareabites_134064","label":"bayareabites"},"bayareabites_107772":{"type":"posts","id":"bayareabites_107772","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107772","score":null,"sort":[1458405319000]},"guestAuthors":[],"slug":"komaaj-pop-up-brings-northern-iranian-cuisine-to-northern-california","title":"Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California","publishDate":1458405319,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\n\u003cp>https://youtu.be/SFNjDQpK0Dg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Hanif Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years. ","status":"publish","parent":0,"modified":1458685803,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1295},"headData":{"title":"Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California | KQED","description":"Hanif Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California","datePublished":"2016-03-19T16:35:19.000Z","dateModified":"2016-03-22T22:30:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107772 http://ww2.kqed.org/bayareabites/?p=107772","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/19/komaaj-pop-up-brings-northern-iranian-cuisine-to-northern-california/","disqusTitle":"Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California","source":"Pop-Up Restaurant","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/107772/komaaj-pop-up-brings-northern-iranian-cuisine-to-northern-california","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SFNjDQpK0Dg'\n title='//www.youtube.com/embed/SFNjDQpK0Dg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107772/komaaj-pop-up-brings-northern-iranian-cuisine-to-northern-california","authors":["46"],"categories":["bayareabites_8770","bayareabites_1763","bayareabites_1807"],"tags":["bayareabites_11897","bayareabites_15357","bayareabites_10214","bayareabites_11896","bayareabites_10218","bayareabites_12438"],"featImg":"bayareabites_107788","label":"source_bayareabites_107772"},"bayareabites_100557":{"type":"posts","id":"bayareabites_100557","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100557","score":null,"sort":[1443016827000]},"guestAuthors":[],"slug":"25-reasons-you-dont-want-to-miss-cuesas-first-mission-rock-farmers-market-pop-up","title":"25+ Reasons You Don't Want to Miss CUESA's First Mission Rock Farmers' Market Pop-Up","publishDate":1443016827,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Nepalese dumplings, sheep milk ice cream, bone broth by the cup, and honey harvested from San Francisco beehives are just a few of the fresh and exciting tastes to look forward to at \u003ca href=\"http://www.cuesa.org/event/2015/mission-rock-farmers-market-pop-yard-preservation-celebration\">CUESA’s Mission Rock Farmers' Market Pop-Ups at The Yard\u003c/a> this fall.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square.png\" alt=\"CUESA’s Mission Rock Farmers CUESA’s Mission Rock Farmers Market Pop-Ups at The Yard\" width=\"320\" height=\"320\" class=\"alignright size-full wp-image-100562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square.png 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-75x75.png 75w\" sizes=\"(max-width: 320px) 100vw, 320px\">Among the 25+ farmers, food crafters, and restaurants, we’ll be featuring 12 familiar faces from our 22-year-old Ferry Plaza Farmers Market community (Eatwell Farm, Tierra Vegetables, and Dirty Girl Produce, to name a few), and welcoming 15 new vendors, including a number of innovative first-generation farmers and women-owned businesses.\u003c/p>\n\u003cp>At our first pop-up on Sunday, September 27 (10 am to 2 pm), CUESA will also be paying tribute to the end of summer with a “Preservation Celebration.” Tomatoes, peppers, and stone fruit will have their last splash, and apples, quince, and almonds will be out in full force. Check out our pickling and preserving demos and DIY activities to make the most of this delicious summer-fall cusp.\u003c/p>\n\u003ch2>Vendor Lineup\u003c/h2>\n\u003cp>\u003cem>The following farmers, food crafters, and restaurants have been confirmed for CUESA’s pop-up at The Yard on September 27. (*Indicates new vendors.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Farms and Food Crafters\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100561\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/blue_house_farmers.jpg\" alt=\"Blue House Farmers\" width=\"250\" height=\"250\" class=\"size-full wp-image-100561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Blue House Farmers \u003ccite>(Blue House Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://bluehouseorganicfarm.com/\" target=\"_blank\">\u003cstrong>Blue House Farm\u003c/strong>\u003c/a> is a certified organic farm established in 2005 on the San Mateo coast in Pescadero. Owned and run by farmer Ryan Casey and staff, the farm grows heirloom tomatoes, sweet peppers, herbs, berries, apples, and leafy greens. Just 50 miles from San Francisco, they are proud to be so close to the people who eat their produce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>*\u003ca href=\"http://blumaflowerfarm.com/\" target=\"_blank\">\u003cstrong>Bluma Farm\u003c/strong>\u003c/a> is a woman-owned and -operated certified organic flower farm on one acre at the \u003ca href=\"http://www.sagecenter.org/sunol-agpark/\" target=\"_blank\">Sunol Ag Park\u003c/a>. Started in 2014 by Joanna Letz, Bluma grows 60 varieties of flowers for people and pollinators, including \u003cem>Scabiosa stellata\u003c/em>, Celosias, Ruby Silk grass, flax seed pods, Gomphrena, dahlias, and many more. Bluma will be offering mixed bouquets, or customers can put together their own.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.citybees.com/\" target=\"_blank\">\u003cstrong>City Bees\u003c/strong>\u003c/a> has produced hyperlocal neighborhood honeys throughout San Francisco and the greater Bay Area since 1996. Apiarist Robert MacKimmie uses natural methods to safeguard the health of his prosperous and productive flying workforce. His bees gather plant nectars unique to the microclimate of each district in the city, allowing everyone to “Taste the view!”\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/dirty-girl-produce\">\u003cstrong>Dirty Girl Produce\u003c/strong>\u003c/a>, a Ferry Plaza Farmers Market fixture, offers gorgeous lettuces, brassicas, beans, strawberries, and their famously flavorful dry-farmed Early Girl tomatoes, all organically grown in Santa Cruz.\u003c/p>\n\u003cfigure id=\"attachment_100563\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eatwell_icebox.jpg\" alt=\" Eatwell Farm Ice Box\" width=\"250\" height=\"250\" class=\"size-full wp-image-100563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Ice Box \u003ccite>(Eatwell Farm )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a>\u003c/strong> is another familiar face from the Ferry Plaza. In addition to their regular assortment of organic herbs and vegetables and Drinkwell Softers (naturally fermented sodas), they’ll be offering ice cream from \u003cstrong>\u003ca href=\"http://www.iceboxsf.com/\" target=\"_blank\">Eatwell Farm Ice Box\u003c/a>\u003c/strong>, which features farm-fresh organic flavors from Eatwell and other Ferry Plaza farms.\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> ice cream base provides the canvas for their seasonal delights.\u003c/p>\n\u003cp>*\u003ca href=\"http://fruitiliciousfarm.weebly.com/\" target=\"_blank\">\u003cstrong>Fruitilicious Farm\u003c/strong>\u003c/a> produces dozens of varieties of certified organic apples, figs, quince, and citrus in Watsonville. A partnership between organic farming specialists Zea Sonnabend and Terence Welch, Fruitilicious honors the heritage of Watsonville as a historic apple growing region while nurturing the trees with contemporary and timeless organic techniques such as cover crops, foliar nutrition, pheromones, and personal attention.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill Creamery\u003c/strong>\u003c/a> is a family-owned and -operated sheep dairy and farmstead creamery (founded in 2010 and 2014, respectively) in Petaluma. The Adiegos produce 100% sheep milk, award-winning sheep butter, and a signature handcrafted line of sheep milk ice cream, all made fresh on the farm in small batches.\u003c/p>\n\u003cfigure id=\"attachment_100565\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/kitchen_witch.jpg\" alt=\"Kitchen Witch\" width=\"250\" height=\"256\" class=\"size-full wp-image-100565\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/kitchen_witch.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/kitchen_witch-32x32.jpg 32w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Witch \u003ccite>(Kitchen Witch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://www.kitchenwitchbroth.com/\" target=\"_blank\">\u003cstrong>Kitchen Witch\u003c/strong>\u003c/a> is a woman-owned business in Santa Cruz that creates real bone broth from 100% pasture-raised beef, organic chicken, and local pork. The broth is flavorful enough to be sipped on its own for a high-nutrition drink. Kitchen Witch will be offering take-home jars of bone broth and hot broth-by-the-cup with radical flavor infusions.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.kodafarms.com/\" target=\"_blank\">\u003cstrong>Koda Farms\u003c/strong>\u003c/a> is California’s oldest family-owned rice farm and mill, working the soil since the 1910s. Koda Farms is the exclusive breeder and grower of the heirloom Kokuho Rose rice varietal. Mark Bittman of the \u003ca href=\"http://www.nytimes.com/2012/10/31/dining/risotto-takes-on-a-different-shade.html?_r=0\" target=\"_blank\">\u003cem>New York Times\u003c/em>\u003c/a> has called their brown rice “probably the best produced in the United States.” All rice is certified organic, certified kosher, and Non-GMO Project verified.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/lagier-ranches\">\u003cstrong>Lagier Ranches\u003c/strong>\u003c/a>, a long-time Ferry Plaza farmer, will be bringing certified organic dried Bing cherries, Bronx grape raisins, and cherry wood chips (for the BBQ). They will also have Loulou’s Garden jams, jellies, marmalades, and fresh bread and butter pickles, as well as freshly harvested in-shell almonds, almond meats, almond butter, and almond milk.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/little-organic-farm\">\u003cstrong>Little Organic Farm \u003c/strong>\u003c/a>is a certified organic \u003ca href=\"http://www.cuesa.org/article/farming-without-water\">dry-farm\u003c/a> specialist, growing potatoes, tomatoes, sunchokes, and winter squash on the coast of Marin and Sonoma Counties. Farmer David Little also grows irrigated crops such as, broccoli, kales, beets, onions, leeks, cauliflower, celeriac, cabbage, kohlrabi, artichokes, and lettuce.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.rootdownfarm.org/\" target=\"_blank\">\u003cstrong>Root Down Farm\u003c/strong>\u003c/a> is a perennial and pasture-based operation located in beautiful Pescadero. Dede Boies focuses on raising heritage breed animals according to the most humane standards. Root Down Farm will be offering Animal Welfare Approved whole chickens as well as livers, gizzards, heads, and feet. Chickens are fed organically and are never given hormones or antibiotics.\u003c/p>\n\u003cp>*\u003ca href=\"https://www.oasisdate.com/\" target=\"_blank\">\u003cstrong>Oasis Date Gardens\u003c/strong>\u003c/a> grows 13 varieties of organic dates on a 175-acre farm established in 1912 in Thermal. All dates are certified organic, and no chemicals or pesticides are used in the gardens.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">\u003cstrong>Say Hay Farms\u003c/strong>\u003c/a> is a 20-acre farm in Yolo County, which specializes in raising in certified organic vegetables, melons, and eggs in an ecologically sustainable, integrated manner.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/tierra-vegetables\">\u003cstrong>Tierra Vegetables\u003c/strong>\u003c/a> is a family-owned and -operated farm located in the heart of Sonoma County since 1980. The Jameses grow, process, and preserve a variety of vegetables, fruits, and legumes, but at this market these Ferry Plaza veterans will be featuring their heirloom corn products (freshly milled masa, handmade tortillas, corn meals, grits, and hominy), as well as unique varieties of sweet and hot chiles, which they also preserve into hot sauces, jams, powders, and salsa mixes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/tory-farms\">\u003cstrong>Tory Farms\u003c/strong>\u003c/a> will have flavorful grapes, plums, and pluots grown at Tory and Rebecca Torosian’s Dinuba farm (another Ferry Plaza staple).\u003c/p>\n\u003cfigure id=\"attachment_100568\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wild_west_ferments.jpg\" alt=\"Wild West Ferments\" width=\"250\" height=\"250\" class=\"size-full wp-image-100568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Wild West Ferments \u003ccite>(Wild West Ferments)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://wildwestferments.com/\" target=\"_blank\">\u003cstrong>Wild West Ferments\u003c/strong>\u003c/a>, founded by Maggie Levinger and Luke Regalbuto in Point Reyes Station, creates a variety of vegetable ferments such as sauerkraut and kimchi, as well as probiotic tonics and wild-fermented fruit sodas. They use organic ingredients sourced from farmers in the West Marin community.\u003c/p>\n\u003cp>\u003cstrong>Restaurants and Ready-to-Eat Food and Drink\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/batter-bakery\">\u003cstrong>Batter Bakery\u003c/strong>\u003c/a> is a boutique bakery specializing in unique, handcrafted baked goods using premium ingredients and fresh, seasonal flavors. Baker Jen Musty will be bringing her signature cookies, breakfast items, and market cakes featuring end-of-summer and beginning-of-fall fruits and veggies.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a> is a vertically integrated meat company including a farm, processing plant, and three Bay Area butcher shops and restaurants. On the 25,000-acre farm in Siskiyou County, Belcampo raises 13 certified organic species. All of the animals are pasture raised, and the ruminants are 100% grass-fed. Belcampo will be offering all-beef hot dogs with tons of fixings, and a variety of housemade sausages made from Ossabaw-Berkshire-cross hogs.\u003c/p>\n\u003cfigure id=\"attachment_100560\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/binis_kitchen_momo.jpg\" alt=\"Turkey and vegetarian momo with tomato-cilantro sauce\" width=\"250\" height=\"250\" class=\"size-full wp-image-100560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and vegetarian momo with tomato-cilantro sauce \u003ccite>(Bini’s Kitchen )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini’s Kitchen\u003c/strong>\u003c/a> offers home-cooked Nepalese soul food. A participant in \u003ca href=\"http://www.cuesa.org/seller/la-cocina\">La Cocina\u003c/a>’s incubator program, Binita Pradhan was inspired and trained by her mother in Kathmandu. She’ll be offering turkey and vegetarian momo (dumplings) cooked with special spices and served with spicy tomato-cilantro sauce, plus mango lassis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/four-barrel-coffee\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a> offers coffee and espresso drinks using only directly sourced beans and local organic milk, almond milk, and unrefined sugar. It is a locally owned and independently operated coffee importer, roaster, and café space with three locations throughout the city. The Four Barrel crew believes in fostering ongoing relationships and direct trade with their farmers to benefit the impoverished communities of Africa, Latin America, and Indonesia.\u003c/p>\n\u003cfigure id=\"attachment_100564\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl_friday_zeppole.jpg\" alt=\"Girl Friday Zeppole\" width=\"250\" height=\"250\" class=\"size-full wp-image-100564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Girl Friday Zeppole)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">\u003cstrong>Girl Friday Zeppole\u003c/strong>\u003c/a>, a pop-up co-founded by DanVy Vu and Emily Nathon, serves sweet and savory Italian doughnuts (\u003cem>zeppole\u003c/em>) made with flour, polenta, and ricotta cheese, freshly fried and topped with powdered sugar and lemon zest. They also offer dipping sauces such as vanilla bean crème fraîche, Earl Grey chocolate ganache, and a rotating seasonal sauce, plus a refreshing lavender lemonade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/marla-bakery\">\u003cstrong>Marla Bakery\u003c/strong>\u003c/a> sells naturally fermented and organic breads, pastries, cookies, bagels, and tarts. Everything is made from scratch at Amy Brown and Joe Wolf’s restaurant/bakery in the outer Richmond. Marla Bakery uses organic dairy, eggs, butter, and flour along with Northern California organic produce whenever possible.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">\u003cstrong>Nopalito\u003c/strong>\u003c/a> celebrates the traditional cookery of Mexico utilizing local, organic, and sustainable ingredients at their neighborhood restaurants in the lower Haight and the Sunset. They’ll be dishing up spicy totopos con chile, pork tacos on flour tortillas, tortas on housemade bread, and seasonal aguas frescas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.shortygoldsteins.com/\" target=\"_blank\">\u003cstrong>Shorty Goldstein’s\u003c/strong>\u003c/a> is a San Francisco Jewish delicatessen making everything from scratch using sustainable and local ingredients. They’ll be offering pastrami and corned beef sandwiches, breakfast sandwiches, gravlax bagels, potato latkes, cole slaw, and potato salad.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/three-babes-bakeshop\">\u003cstrong>Three Babes Bakeshop\u003c/strong>\u003c/a> offers handmade, seasonally inspired pies, sold whole and by the slice, using ingredients from local farmers. Expect end-of-season Peach Cobbler as well as Classic Apple, Bourbon Pecan, their signature Salty Honey Walnut, and other fall pies.\u003c/p>\n\u003ch2>Preservation Celebration Activities\u003c/h2>\n\u003cp>At our “\u003cstrong>Preservation Celebration\u003c/strong>” on September 27, CUESA will feature the following demos and activities:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bread and Butter Pickles Demo:\u003c/strong> Farmer and preserves maven Casey Havre of\u003ca href=\"http://www.cuesa.org/seller/lagier-ranches\">Lagier Ranches and Loulou’s Garden\u003c/a> will show us how to preserve cucumbers for year-round enjoyment.\u003c/li>\n\u003cli>\u003cstrong>Fig Conserva Demo: \u003c/strong>Chef Matthew Dolan of \u003ca href=\"http://www.25lusk.com/\" target=\"_blank\">25 Lusk\u003c/a> will show us how to extend the fruits of summer by making a fig conserva.\u003c/li>\n\u003cli>\n\u003cfigure id=\"attachment_100567\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tierra_hot_sauce.jpg\" alt=\"Tierra Vegetables hot sauces\" width=\"250\" height=\"250\" class=\"size-full wp-image-100567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Tierra Vegetables hot sauces \u003ccite>(Tierra Vegetables )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>“Can You Take the Heat?” Hot Sauce Tasting:\u003c/strong> \u003ca href=\"http://www.cuesa.org/seller/tierra-vegetables\">Tierra Vegetables\u003c/a> makes some delicious hot sauces from the chile peppers they grow. Test your personal heat meter by seeing how far you can go up the Scoville scale of pepper intensity, from fruity sweet to fiery heat.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>DIY Pickled Peppers: \u003c/strong>Visit our DIY pickling station to learn how to make pickled peppers, perfect for tacos, sandwiches, pickle plates, and more. We’ll provide the peppers, brine, and jars, and show you how to do the rest ($5 per jar).\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/event/2015/mission-rock-farmers-market-pop-yard-preservation-celebration\">\u003cem>CUESA’s Mission Rock Farmers Market at The Yard\u003c/em>\u003c/a>\u003cem> is presented in partnership with the San Francisco Giants and Bank of America. Save these dates for our four fall popups: “Preservation Celebration” (September 27), “Harvest Festival” (October 25), “Thanksgiving Market” (November 22), and “Holiday Hoedown” (December 20). The Yard at Mission Rock is located at the corner of 3rd St. and Terry Francois Blvd., across from AT&T Park.\u003c/em>\u003ca href=\"https://www.facebook.com/events/931505083608571/\">\u003cem> Join our Facebook event.\u003c/em>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Botanically brewed kombucha, Nepalese dumplings, sheep milk ice cream, bone broth by the cup, and honey harvested from San Francisco beehives are just a few of the fresh and exciting tastes to look forward to at \u003ca href=\"http://www.cuesa.org/event/2015/mission-rock-farmers-market-pop-yard-preservation-celebration\">CUESA’s Mission Rock Farmers' Market Pop-Ups at The Yard\u003c/a> this fall.","status":"publish","parent":0,"modified":1443045186,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1938},"headData":{"title":"25+ Reasons You Don't Want to Miss CUESA's First Mission Rock Farmers' Market Pop-Up | KQED","description":"Botanically brewed kombucha, Nepalese dumplings, sheep milk ice cream, bone broth by the cup, and honey harvested from San Francisco beehives are just a few of the fresh and exciting tastes to look forward to at CUESA’s Mission Rock Farmers' Market Pop-Ups at The Yard this fall.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"25+ Reasons You Don't Want to Miss CUESA's First Mission Rock Farmers' Market Pop-Up","datePublished":"2015-09-23T14:00:27.000Z","dateModified":"2015-09-23T21:53:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100557 http://ww2.kqed.org/bayareabites/?p=100557","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/23/25-reasons-you-dont-want-to-miss-cuesas-first-mission-rock-farmers-market-pop-up/","disqusTitle":"25+ Reasons You Don't Want to Miss CUESA's First Mission Rock Farmers' Market Pop-Up","source":"San Francisco Event","sourceUrl":"https://ww2.kqed.org/bayareabites/category/events/","path":"/bayareabites/100557/25-reasons-you-dont-want-to-miss-cuesas-first-mission-rock-farmers-market-pop-up","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nepalese dumplings, sheep milk ice cream, bone broth by the cup, and honey harvested from San Francisco beehives are just a few of the fresh and exciting tastes to look forward to at \u003ca href=\"http://www.cuesa.org/event/2015/mission-rock-farmers-market-pop-yard-preservation-celebration\">CUESA’s Mission Rock Farmers' Market Pop-Ups at The Yard\u003c/a> this fall.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square.png\" alt=\"CUESA’s Mission Rock Farmers CUESA’s Mission Rock Farmers Market Pop-Ups at The Yard\" width=\"320\" height=\"320\" class=\"alignright size-full wp-image-100562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square.png 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CUESA_MRFM_Pop-Ups_square-75x75.png 75w\" sizes=\"(max-width: 320px) 100vw, 320px\">Among the 25+ farmers, food crafters, and restaurants, we’ll be featuring 12 familiar faces from our 22-year-old Ferry Plaza Farmers Market community (Eatwell Farm, Tierra Vegetables, and Dirty Girl Produce, to name a few), and welcoming 15 new vendors, including a number of innovative first-generation farmers and women-owned businesses.\u003c/p>\n\u003cp>At our first pop-up on Sunday, September 27 (10 am to 2 pm), CUESA will also be paying tribute to the end of summer with a “Preservation Celebration.” Tomatoes, peppers, and stone fruit will have their last splash, and apples, quince, and almonds will be out in full force. Check out our pickling and preserving demos and DIY activities to make the most of this delicious summer-fall cusp.\u003c/p>\n\u003ch2>Vendor Lineup\u003c/h2>\n\u003cp>\u003cem>The following farmers, food crafters, and restaurants have been confirmed for CUESA’s pop-up at The Yard on September 27. (*Indicates new vendors.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Farms and Food Crafters\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100561\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/blue_house_farmers.jpg\" alt=\"Blue House Farmers\" width=\"250\" height=\"250\" class=\"size-full wp-image-100561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/blue_house_farmers-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Blue House Farmers \u003ccite>(Blue House Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://bluehouseorganicfarm.com/\" target=\"_blank\">\u003cstrong>Blue House Farm\u003c/strong>\u003c/a> is a certified organic farm established in 2005 on the San Mateo coast in Pescadero. Owned and run by farmer Ryan Casey and staff, the farm grows heirloom tomatoes, sweet peppers, herbs, berries, apples, and leafy greens. Just 50 miles from San Francisco, they are proud to be so close to the people who eat their produce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*\u003ca href=\"http://blumaflowerfarm.com/\" target=\"_blank\">\u003cstrong>Bluma Farm\u003c/strong>\u003c/a> is a woman-owned and -operated certified organic flower farm on one acre at the \u003ca href=\"http://www.sagecenter.org/sunol-agpark/\" target=\"_blank\">Sunol Ag Park\u003c/a>. Started in 2014 by Joanna Letz, Bluma grows 60 varieties of flowers for people and pollinators, including \u003cem>Scabiosa stellata\u003c/em>, Celosias, Ruby Silk grass, flax seed pods, Gomphrena, dahlias, and many more. Bluma will be offering mixed bouquets, or customers can put together their own.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.citybees.com/\" target=\"_blank\">\u003cstrong>City Bees\u003c/strong>\u003c/a> has produced hyperlocal neighborhood honeys throughout San Francisco and the greater Bay Area since 1996. Apiarist Robert MacKimmie uses natural methods to safeguard the health of his prosperous and productive flying workforce. His bees gather plant nectars unique to the microclimate of each district in the city, allowing everyone to “Taste the view!”\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/dirty-girl-produce\">\u003cstrong>Dirty Girl Produce\u003c/strong>\u003c/a>, a Ferry Plaza Farmers Market fixture, offers gorgeous lettuces, brassicas, beans, strawberries, and their famously flavorful dry-farmed Early Girl tomatoes, all organically grown in Santa Cruz.\u003c/p>\n\u003cfigure id=\"attachment_100563\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eatwell_icebox.jpg\" alt=\" Eatwell Farm Ice Box\" width=\"250\" height=\"250\" class=\"size-full wp-image-100563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eatwell_icebox-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Ice Box \u003ccite>(Eatwell Farm )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a>\u003c/strong> is another familiar face from the Ferry Plaza. In addition to their regular assortment of organic herbs and vegetables and Drinkwell Softers (naturally fermented sodas), they’ll be offering ice cream from \u003cstrong>\u003ca href=\"http://www.iceboxsf.com/\" target=\"_blank\">Eatwell Farm Ice Box\u003c/a>\u003c/strong>, which features farm-fresh organic flavors from Eatwell and other Ferry Plaza farms.\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> ice cream base provides the canvas for their seasonal delights.\u003c/p>\n\u003cp>*\u003ca href=\"http://fruitiliciousfarm.weebly.com/\" target=\"_blank\">\u003cstrong>Fruitilicious Farm\u003c/strong>\u003c/a> produces dozens of varieties of certified organic apples, figs, quince, and citrus in Watsonville. A partnership between organic farming specialists Zea Sonnabend and Terence Welch, Fruitilicious honors the heritage of Watsonville as a historic apple growing region while nurturing the trees with contemporary and timeless organic techniques such as cover crops, foliar nutrition, pheromones, and personal attention.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill Creamery\u003c/strong>\u003c/a> is a family-owned and -operated sheep dairy and farmstead creamery (founded in 2010 and 2014, respectively) in Petaluma. The Adiegos produce 100% sheep milk, award-winning sheep butter, and a signature handcrafted line of sheep milk ice cream, all made fresh on the farm in small batches.\u003c/p>\n\u003cfigure id=\"attachment_100565\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/kitchen_witch.jpg\" alt=\"Kitchen Witch\" width=\"250\" height=\"256\" class=\"size-full wp-image-100565\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/kitchen_witch.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/kitchen_witch-32x32.jpg 32w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Witch \u003ccite>(Kitchen Witch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://www.kitchenwitchbroth.com/\" target=\"_blank\">\u003cstrong>Kitchen Witch\u003c/strong>\u003c/a> is a woman-owned business in Santa Cruz that creates real bone broth from 100% pasture-raised beef, organic chicken, and local pork. The broth is flavorful enough to be sipped on its own for a high-nutrition drink. Kitchen Witch will be offering take-home jars of bone broth and hot broth-by-the-cup with radical flavor infusions.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.kodafarms.com/\" target=\"_blank\">\u003cstrong>Koda Farms\u003c/strong>\u003c/a> is California’s oldest family-owned rice farm and mill, working the soil since the 1910s. Koda Farms is the exclusive breeder and grower of the heirloom Kokuho Rose rice varietal. Mark Bittman of the \u003ca href=\"http://www.nytimes.com/2012/10/31/dining/risotto-takes-on-a-different-shade.html?_r=0\" target=\"_blank\">\u003cem>New York Times\u003c/em>\u003c/a> has called their brown rice “probably the best produced in the United States.” All rice is certified organic, certified kosher, and Non-GMO Project verified.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/lagier-ranches\">\u003cstrong>Lagier Ranches\u003c/strong>\u003c/a>, a long-time Ferry Plaza farmer, will be bringing certified organic dried Bing cherries, Bronx grape raisins, and cherry wood chips (for the BBQ). They will also have Loulou’s Garden jams, jellies, marmalades, and fresh bread and butter pickles, as well as freshly harvested in-shell almonds, almond meats, almond butter, and almond milk.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/little-organic-farm\">\u003cstrong>Little Organic Farm \u003c/strong>\u003c/a>is a certified organic \u003ca href=\"http://www.cuesa.org/article/farming-without-water\">dry-farm\u003c/a> specialist, growing potatoes, tomatoes, sunchokes, and winter squash on the coast of Marin and Sonoma Counties. Farmer David Little also grows irrigated crops such as, broccoli, kales, beets, onions, leeks, cauliflower, celeriac, cabbage, kohlrabi, artichokes, and lettuce.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.rootdownfarm.org/\" target=\"_blank\">\u003cstrong>Root Down Farm\u003c/strong>\u003c/a> is a perennial and pasture-based operation located in beautiful Pescadero. Dede Boies focuses on raising heritage breed animals according to the most humane standards. Root Down Farm will be offering Animal Welfare Approved whole chickens as well as livers, gizzards, heads, and feet. Chickens are fed organically and are never given hormones or antibiotics.\u003c/p>\n\u003cp>*\u003ca href=\"https://www.oasisdate.com/\" target=\"_blank\">\u003cstrong>Oasis Date Gardens\u003c/strong>\u003c/a> grows 13 varieties of organic dates on a 175-acre farm established in 1912 in Thermal. All dates are certified organic, and no chemicals or pesticides are used in the gardens.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">\u003cstrong>Say Hay Farms\u003c/strong>\u003c/a> is a 20-acre farm in Yolo County, which specializes in raising in certified organic vegetables, melons, and eggs in an ecologically sustainable, integrated manner.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/tierra-vegetables\">\u003cstrong>Tierra Vegetables\u003c/strong>\u003c/a> is a family-owned and -operated farm located in the heart of Sonoma County since 1980. The Jameses grow, process, and preserve a variety of vegetables, fruits, and legumes, but at this market these Ferry Plaza veterans will be featuring their heirloom corn products (freshly milled masa, handmade tortillas, corn meals, grits, and hominy), as well as unique varieties of sweet and hot chiles, which they also preserve into hot sauces, jams, powders, and salsa mixes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/tory-farms\">\u003cstrong>Tory Farms\u003c/strong>\u003c/a> will have flavorful grapes, plums, and pluots grown at Tory and Rebecca Torosian’s Dinuba farm (another Ferry Plaza staple).\u003c/p>\n\u003cfigure id=\"attachment_100568\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wild_west_ferments.jpg\" alt=\"Wild West Ferments\" width=\"250\" height=\"250\" class=\"size-full wp-image-100568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wild_west_ferments-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Wild West Ferments \u003ccite>(Wild West Ferments)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://wildwestferments.com/\" target=\"_blank\">\u003cstrong>Wild West Ferments\u003c/strong>\u003c/a>, founded by Maggie Levinger and Luke Regalbuto in Point Reyes Station, creates a variety of vegetable ferments such as sauerkraut and kimchi, as well as probiotic tonics and wild-fermented fruit sodas. They use organic ingredients sourced from farmers in the West Marin community.\u003c/p>\n\u003cp>\u003cstrong>Restaurants and Ready-to-Eat Food and Drink\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/batter-bakery\">\u003cstrong>Batter Bakery\u003c/strong>\u003c/a> is a boutique bakery specializing in unique, handcrafted baked goods using premium ingredients and fresh, seasonal flavors. Baker Jen Musty will be bringing her signature cookies, breakfast items, and market cakes featuring end-of-summer and beginning-of-fall fruits and veggies.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a> is a vertically integrated meat company including a farm, processing plant, and three Bay Area butcher shops and restaurants. On the 25,000-acre farm in Siskiyou County, Belcampo raises 13 certified organic species. All of the animals are pasture raised, and the ruminants are 100% grass-fed. Belcampo will be offering all-beef hot dogs with tons of fixings, and a variety of housemade sausages made from Ossabaw-Berkshire-cross hogs.\u003c/p>\n\u003cfigure id=\"attachment_100560\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/binis_kitchen_momo.jpg\" alt=\"Turkey and vegetarian momo with tomato-cilantro sauce\" width=\"250\" height=\"250\" class=\"size-full wp-image-100560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/binis_kitchen_momo-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and vegetarian momo with tomato-cilantro sauce \u003ccite>(Bini’s Kitchen )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini’s Kitchen\u003c/strong>\u003c/a> offers home-cooked Nepalese soul food. A participant in \u003ca href=\"http://www.cuesa.org/seller/la-cocina\">La Cocina\u003c/a>’s incubator program, Binita Pradhan was inspired and trained by her mother in Kathmandu. She’ll be offering turkey and vegetarian momo (dumplings) cooked with special spices and served with spicy tomato-cilantro sauce, plus mango lassis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/four-barrel-coffee\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a> offers coffee and espresso drinks using only directly sourced beans and local organic milk, almond milk, and unrefined sugar. It is a locally owned and independently operated coffee importer, roaster, and café space with three locations throughout the city. The Four Barrel crew believes in fostering ongoing relationships and direct trade with their farmers to benefit the impoverished communities of Africa, Latin America, and Indonesia.\u003c/p>\n\u003cfigure id=\"attachment_100564\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl_friday_zeppole.jpg\" alt=\"Girl Friday Zeppole\" width=\"250\" height=\"250\" class=\"size-full wp-image-100564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl_friday_zeppole-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Girl Friday Zeppole)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>*\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">\u003cstrong>Girl Friday Zeppole\u003c/strong>\u003c/a>, a pop-up co-founded by DanVy Vu and Emily Nathon, serves sweet and savory Italian doughnuts (\u003cem>zeppole\u003c/em>) made with flour, polenta, and ricotta cheese, freshly fried and topped with powdered sugar and lemon zest. They also offer dipping sauces such as vanilla bean crème fraîche, Earl Grey chocolate ganache, and a rotating seasonal sauce, plus a refreshing lavender lemonade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/marla-bakery\">\u003cstrong>Marla Bakery\u003c/strong>\u003c/a> sells naturally fermented and organic breads, pastries, cookies, bagels, and tarts. Everything is made from scratch at Amy Brown and Joe Wolf’s restaurant/bakery in the outer Richmond. Marla Bakery uses organic dairy, eggs, butter, and flour along with Northern California organic produce whenever possible.\u003c/p>\n\u003cp>*\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">\u003cstrong>Nopalito\u003c/strong>\u003c/a> celebrates the traditional cookery of Mexico utilizing local, organic, and sustainable ingredients at their neighborhood restaurants in the lower Haight and the Sunset. They’ll be dishing up spicy totopos con chile, pork tacos on flour tortillas, tortas on housemade bread, and seasonal aguas frescas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.shortygoldsteins.com/\" target=\"_blank\">\u003cstrong>Shorty Goldstein’s\u003c/strong>\u003c/a> is a San Francisco Jewish delicatessen making everything from scratch using sustainable and local ingredients. They’ll be offering pastrami and corned beef sandwiches, breakfast sandwiches, gravlax bagels, potato latkes, cole slaw, and potato salad.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/three-babes-bakeshop\">\u003cstrong>Three Babes Bakeshop\u003c/strong>\u003c/a> offers handmade, seasonally inspired pies, sold whole and by the slice, using ingredients from local farmers. Expect end-of-season Peach Cobbler as well as Classic Apple, Bourbon Pecan, their signature Salty Honey Walnut, and other fall pies.\u003c/p>\n\u003ch2>Preservation Celebration Activities\u003c/h2>\n\u003cp>At our “\u003cstrong>Preservation Celebration\u003c/strong>” on September 27, CUESA will feature the following demos and activities:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bread and Butter Pickles Demo:\u003c/strong> Farmer and preserves maven Casey Havre of\u003ca href=\"http://www.cuesa.org/seller/lagier-ranches\">Lagier Ranches and Loulou’s Garden\u003c/a> will show us how to preserve cucumbers for year-round enjoyment.\u003c/li>\n\u003cli>\u003cstrong>Fig Conserva Demo: \u003c/strong>Chef Matthew Dolan of \u003ca href=\"http://www.25lusk.com/\" target=\"_blank\">25 Lusk\u003c/a> will show us how to extend the fruits of summer by making a fig conserva.\u003c/li>\n\u003cli>\n\u003cfigure id=\"attachment_100567\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tierra_hot_sauce.jpg\" alt=\"Tierra Vegetables hot sauces\" width=\"250\" height=\"250\" class=\"size-full wp-image-100567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce.jpg 250w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tierra_hot_sauce-75x75.jpg 75w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">Tierra Vegetables hot sauces \u003ccite>(Tierra Vegetables )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>“Can You Take the Heat?” Hot Sauce Tasting:\u003c/strong> \u003ca href=\"http://www.cuesa.org/seller/tierra-vegetables\">Tierra Vegetables\u003c/a> makes some delicious hot sauces from the chile peppers they grow. Test your personal heat meter by seeing how far you can go up the Scoville scale of pepper intensity, from fruity sweet to fiery heat.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>DIY Pickled Peppers: \u003c/strong>Visit our DIY pickling station to learn how to make pickled peppers, perfect for tacos, sandwiches, pickle plates, and more. We’ll provide the peppers, brine, and jars, and show you how to do the rest ($5 per jar).\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/event/2015/mission-rock-farmers-market-pop-yard-preservation-celebration\">\u003cem>CUESA’s Mission Rock Farmers Market at The Yard\u003c/em>\u003c/a>\u003cem> is presented in partnership with the San Francisco Giants and Bank of America. Save these dates for our four fall popups: “Preservation Celebration” (September 27), “Harvest Festival” (October 25), “Thanksgiving Market” (November 22), and “Holiday Hoedown” (December 20). The Yard at Mission Rock is located at the corner of 3rd St. and Terry Francois Blvd., across from AT&T Park.\u003c/em>\u003ca href=\"https://www.facebook.com/events/931505083608571/\">\u003cem> Join our Facebook event.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100557/25-reasons-you-dont-want-to-miss-cuesas-first-mission-rock-farmers-market-pop-up","authors":["5484"],"categories":["bayareabites_12276","bayareabites_50","bayareabites_95","bayareabites_90"],"tags":["bayareabites_237","bayareabites_14876","bayareabites_12438"],"featImg":"bayareabites_100566","label":"source_bayareabites_100557"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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