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]

Nobody Tells You These Things

Fred Flintstone with soft-serve

Follow the adventures of Meg Hilgartner and Siri Skelton, two San Franciscans who started a mobile soft-serve ice cream business called Twirl and Dip and came up against the reality of heavy machinery, perishable inventory, and power supply, and nearly lost their minds in the process. In this ongoing series on Chow.com, you will learn what it is really like to ditch your job and follow your dream of entrepreneurship.

[Image via Nicobobinus]

In Earnest!

Food cart in San Francisco

This morning at 10:30, in City Hall room 250, the city of San Francisco officially begins its debate on how best to harness the city’s street food movement and make the permitting process sane. An article by Heather Smith of Mission Local discusses the same rules Atlanta vendors will have to contend with, notably the fact that push carts and trucks “must have a three-basin sink with running water and a foot of drain board on either side,” and if they have a grill, “an air filtration system.” This, of course, makes it virtually illegal to sell/cook food out of anything smaller than a truck.

On the bright side, Food News Journal has found our site and given us the thumbs up.

[Image courtesy markenic72 on Flickr.]

La Cuisine du Pavement

Street food from Chez Spencer

Street food from Chez Spencer. Photo by justinlim120.

French chef Laurent Katgely of Chez Spencer in San Francisco offers potato-garlic soup, curried frog legs, sauteed sweetbreads, escargot lollipops, and mushroom vol-au-vent out of a rehabbed camion de taco on the parking lot of Oil Can Henry’s quick lube shop. My hero!

Can you imagine one of our chefs doing the same? Maybe not, but if someone as prominent as Linton Hopkins of Restaurant Eugene is interested in going mobile and even thinks about hiring a lobbyist, you can bet that Atlanta will start seeing some action in the near future. We’ve got plenty of lube shops and plenty of willing customers.