SF Street Food Update: New Culinary Trends, from Foraging to Underground Farmer's Markets
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The last date listed for SF Street Food Update: Underground and Off the Grid was Wednesday January 26, 2011 / 6:30pm.
Most Popular Foodie Event Nearby
- Full Price:
- $77.00 - $91.00
- Our Price:
- $49.50 - $75.00
Iron Chef host, author and food television personality Alton Brown brings his culinary knowledge… More
Reviews & Ratings
Featured review from Linda
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The information was okay, but I expected something more, at least some tips on how I, a culinary specialist, might join up with the two farmers markets. I later wondered how to contact them. The moderator questions could have been more thorough.
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Using the description of what three stars means, the event was OK. It was well attended, had good energy, and I thought the panelists represented the topic very well. But, I don't know that it was worth the price (especially not the original...continued
Quotes & Highlights
Learn more about the Underground Farmer’s Market and foraging in the Bay Area at ForageSF.
Learn more about the Commonwealth Club’s INFORUM program.
Learn more about SF Cart Project and use their Street Food Finder to find local street food near you at the "SF Cart Project ":http://www.sfcartproject.com/website.
_SF Street Food Update: Underground and Off the Grid _
Matt Cohen, Founder, SF Cart Project (Off the Grid)
Additional panelists TBA
The city’s bursting at the seams with street food, our city blocks featuring everything from trucks selling kimchi tacos to carts wielding bacon créme brulee. What about the other foodie trends working their way up the haute cuisine ladder? INFORUM’s group of epicurean innovators will give you a taste of what’s going on in the culinary underworld. Learn which neighborhood blocks grow the most umami mushrooms as we give you the dirt on foraging. Or maybe you’ll get inspired to go public with your chipotle peanut brittle after hearing about the Underground Farmers Market, a new haven for outlaw urban eaters. Join us for a look at what’s fresh on the alternative food scene, both the trends and the motivations behind them.