Uploaded by kirstendirksen on Sep 9, 2011
I'd been told the supper club was an underground thing, but I was lucky to even find the dinner location. The address was on another street from the entrance and when I finally found the back alley, I had no idea which door to try and the block was dark and empty. Luckily, someone slipped out for a cigarette and I made my way inside and up a flight of stairs to the kitchen.
The partly volunteer staff was busily preparing wild caught tempura-fried smelt with sea beans, but the founder of ForageSF just happened to be tasting the third course outside the kitchen.
I started following my own interest in foraged food after I moved out to California," explained Iso Rabins who founded both the foraging group and the Wild Kitchen dinners. "I started these dinners about 2 and a half years ago. I wanted to show people that you can make really interesting foods with wild foraged foods not just salads and things like that."
The menu for this month's meal included among the 8 courses: Sierra Mountain morel tart and frisse and capers; quail egg with seaweed and sea beans (I believe); and a very popular wild nettle soup with creme fraiche (while the menu changes every month, Rabins usually includes the nettle soup).
When I asked if they used butter and sugar, Rabins told me he's not a survivalist and the foraged foods are just part of the menu and a way to help people see beyond the supermarket.
I visit the roving underground supper club in San Francisco's SOMA district for a look at a wild dinner up close, and a lot of talk catching night smelt and wikipedia-ing sea beans (AKA Salicornia europaea or samphire).
The partly volunteer staff was busily preparing wild caught tempura-fried smelt with sea beans, but the founder of ForageSF just happened to be tasting the third course outside the kitchen.
I started following my own interest in foraged food after I moved out to California," explained Iso Rabins who founded both the foraging group and the Wild Kitchen dinners. "I started these dinners about 2 and a half years ago. I wanted to show people that you can make really interesting foods with wild foraged foods not just salads and things like that."
The menu for this month's meal included among the 8 courses: Sierra Mountain morel tart and frisse and capers; quail egg with seaweed and sea beans (I believe); and a very popular wild nettle soup with creme fraiche (while the menu changes every month, Rabins usually includes the nettle soup).
When I asked if they used butter and sugar, Rabins told me he's not a survivalist and the foraged foods are just part of the menu and a way to help people see beyond the supermarket.
I visit the roving underground supper club in San Francisco's SOMA district for a look at a wild dinner up close, and a lot of talk catching night smelt and wikipedia-ing sea beans (AKA Salicornia europaea or samphire).
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