Kickstarter ForageSF Dinner

Late last week, I attended one of the thank you dinners for folks who contributed money to ForageSF's Kickstarter campaign. All the funds raised will help build a cooking co-working space called Forage Kitchen. Food makers of all kinds will use the incubator space to launch businesses or can or jam whatever is in season, but cooking classes, events, and parties will also take place in the building. The brainchild behind this project is Iso Rabins, a guy who hopes the space will be a model for other cities to create.

Below is the menu of the evening's dinner - thanks to Meghan for making this happen!

Radishes with Nasturtium Butter and Hand Harvested Jacobsen's Sea Salt (not pictured)
Porcini Bisque with House-made Creme Fraiche

Crispy Fried Lake Smelt with Tempura Fried North Bay Seabeans

(served family style)
Wild House-Smoked Local Salmon with Dry Farm Potatoes and a Fresh Horseradish, Creme Fraiche and Dill Dressing
Little Gem Salad with Pickled Sea Beans and Champagne Vinaigrette
(served family style)
Caja China Roasted Turkey: Chanterelle and Lobster Mushroom Stuffing with Wild Boar Gravy and Quick Braised Greens

Eucalyptus and Wild Huckleberry Popsicle