Temporary Eatery Pops Up in the Bay Area

According to an article by Carol Ness found on the website of the San Francisco Chronicle, shoppers at the Pop-Up General Store in Oakland had about two hours to stock up on boudin blanc sausages, bronze-cut rigatoni, chicken confit, potato-chard gratin, and heritage pork gyoza prepared by some of the most talented pedigreed young chefs in the area, who were vending restaurant-quality food out of “a red-painted building in an otherwise unremarkable Oakland neighborhood.”

“None of the Pop-Up cooks make much money from the store,” explains one of its founders. “The motivations are more about helping develop the sustainable food system–and about the cooks making their products known.”

Sound familiar?

[photo via Melissa Schneider]

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