Kitchen Table Talks: SF’s Underground Food

Kitchen Table Talks is excited to announce its next conversation about San Francisco’s underground food scene. The talk will be held Monday, March 29 at 6:30pm, at our new digs at Viracocha, located at 998 Valencia Street at 21st Street in San Francisco.

In the past couple of years, with the popularity of twitter, etc, we’ve seen the underground food scene explode here in the Bay Area. Informal businesses like living room restaurants and street food stands have given birth to several course meal dinners, markets, and foraging CSA’s. What’s driving this trend – hipster hype, another facet of the increasing DIY movement or real entrepreneurial drive? And what kind of future do they have? Please join us for a rousing conversation with a few of these underground mavericks as they talk about the whys and the hows of their businesses.

Lucero Muñoz Arrellano has been operating one of Mission Street’s famous bacon wrapped hot dog stands for the past three years and was featured on Vendr TV. A native of Veracruz, Mexico, Muñoz began her street food business in the United States selling fruit in front of the Wholesale Fruit Market. She is driven by her passion for honest work, and the satisfaction of feeding people. Muñoz was recently accepted into the La Cocina incubator program, and will begin the process of formalizing her business at the end of March.

Leif Hedendal is a San Francisco-based chef, artist, and event planner. Formerly the chef of Imprevist in Barcelona, he also cooked at Greens (SF) and Citron (Oakland). Leif was the chef of The Secret Cafe (Olympia/Berkeley) and Noise in My Kitchen (SF) and is a resident chef for Meatpaper, Triple Base Gallery, and Studio For Urban Projects. He currently runs a dinner series called Dinner Discussion which brings together food movement people with socially-engaged artists and is the director of International Events for Outstanding In The Field. He is interested in participating in dialogue at the intersections of urban agriculture, exchange-based and relational practices, gastronomy, DIY culture, transdisciplinarity, and pedagogy and cooking weird vegetables.

Iso Rabins founded forageSF in order to bring wild food to the Bay Area community through a monthly subscription of foraged foods, underground dinners, plant walks, and more recently, San Francisco’s first underground farmers market. Through his meals, Rabins relates his passion for wild foods by creating cohesive menus with new and surprising ingredients collected from woods and oceans of his city. His goal is to help diners gain a greater understanding of the world they live in through the wild foods that surround them.

Kitchen Table Talks is a joint venture of CivilEats and 18 Reasons, a non-profit that promotes conversation between its San Francisco Mission neighborhood and the people who feed them. Space is limited, so please RSVP. A $10 suggested donation is requested at the door, but no one will be turned away for lack of funds. Sustainable food and refreshments will be provided, courtesy of Bi-Rite Market and Shoe Shine Wines.

One thought on “Kitchen Table Talks: SF’s Underground Food

  1. Inspired by Iso Rabin I’m hosting the UK’s first Underground Farmers & Craft market at my flat in London on 28th March. I’ve been running The Underground Restaurant since January 2009 and this is a new way to encourage DIY culture…