McVicker Pickles: Sure to Delight
McVicker Pickles will be at New Taste this Saturday with an all new pickled product.
Owner Kelly McVicker is excited to bring her all-new Ginger-Pickled Golden Beets to New Taste. Subtle and a bit sweet with a kick from the fresh ginger and peppercorn, these golden beauties work magic in salads.
She’ll also have her classic Pickled Asparagus–the first batch of the season! For the loyal bacon junkies, she will be bringing along a very limited supply of Bacon Jam, so come early if you want to score this decadent delight.
Born and raised in Kansas, Kelly learned all about pickling and canning the old fashioned way–from her grandmas. She brought those traditions with her to San Francisco. A few years, a lot of sweat, and thousands of cucumbers later, she launched McVicker Pickles to bring her pickle obsession to the masses.
Kelly is the house pickler at Pig & Pie in the Mission, where her creations are featured on the pickle plate and sold by the jar. She also passes on all that good grandma education by teaching people how to make their own pickles, mustard, and other preserved delights. Click here for a list of upcoming classes.
Uncorked Ventures: Uncovering the Best Wine
Uncorked Ventures will be holding a wine tasting at New Taste, appealing to both red and white wine lovers.
Unlike many other wine companies, Uncorked Ventures frequents wine country in California, Oregon and Washington to develop relationships with small artisan producers whose wines are not widely available.
“At some point you have to be there to shake a hand, say hello and ask about the special bottle behind the counter,” said co-owner Mark Aselstine.
Aselstine said every winery has those “special” bottles and he will have two at New Taste.
Wines available for tasting: White Wedding, a crisp Sauvignon Blanc based white from Treasure Island; R2 Vin de Blancs, With Santa Barbara roots this Viognier is so good people often think it’s a French wine; Lennox Vineyards Piont Noir, a Russion River wine made out of a micro-winery; Passive Aggressive, a fruity Syrah, Petite Syrah and Tempranillo blend from Oregon.
Stop by the Uncorked Ventures booth to chat and learn more about wine.
Jake’s Castro Kitchen: 21 Flavors
Jams, jellies and sauces! Oh my!
Jake’s Castro Kitchen returns to New Taste this Saturday with 21 divine flavors of jams, jellies, sauces and chutneys.
As a child, chef Jake Blaine began cooking jams with his grandmother on a farm in Northern Utah. Since then he has taken family recipes and elevated them into something spectacular.
With a belief that jam should be used for more than just a sandwich, Blaine aims to help people gain a new love and understanding for jam and other spreads.
Stop by the Jake’s Castro Kitchen booth to sample and purchase one, or all, of their delicious items.
Mollie Rose Baking Company: No Restrictions
Many have dietary restrictions which prevent them from enjoying the treats they love.
Mollie Rose Baking Company believes everyone deserves the joy of eating treats. Not just any treat, but a treat that’s delicious, affordable and made from the highest quality ingredients available.
The bakers, Mollie and Ben, will have a variety of vegan (and sometimes gluten-free) baked goods, candies, jams and more at New Taste this Saturday.
Be sure to stop by their table, dietary restrictions or not, there is something for everyone.
Alfajores Narciso: Peru to SF
Try the tastiest Alfajores this side of the equator.
Alfajores are two delicate butter cookies with dulce de leche in the middle, typically found in South America.
Owner of Alfajores Narciso, Patricia Narciso, said her recipe is from Peru and all her Alfajores are handmade in San Francisco.
New flavors like ube, Nutella and almonds; peanut butter dipped in chocolate; coconut and dulce de leche; and dulce de leche dipped in chocolate have recently been added to the menu.
Narciso said she is constantly coming up with new flavors using different seasonings found throughout the world.
Stop by her table this Saturday, April 26 to see the various Alfajores available.
Shikha la Mode: Delicious Desserts
Shikha Kaiwar began cooking at the age of 13 and has never stopped since. After six years of restaurant stints as a pastry cook, she finally started her own business creating fun, delicious desserts that everyone can relate to.
At New Taste Marketplace, she’ll be selling her signature Kahlua Toast Crunch as well as assorted cookies and tarts.
When not obsessing over cheesecake (her favorite food of all time), Shikha is usually collecting dessert cookbooks or eating a double scoop of Ricanelas ice cream from Bi-Rite. All of her goods are available online for ordering or catering purposes.
SF Tastes: Bringing the Best to the Streets
The all new pop-up, SF Tastes, will be at the Spring market with fresh Focaccia sample plates.
Nicolas Bash, owner and chef, describes his Focaccia as “simple, flavorful and easy to make and eat.” These tasty breads will be served with European inspired dips such as eggplant capunatina and roasted tomato coulis.
Currently attending San Francisco Cooking School, Bash was inspired when he became immersed in the eco-conscious and progressive California cuisine and decided to create a pop-up.
“I thought it would be fun to start a pop-up that brought the best of what I’ve learned to the streets,” Bash said.
He said he’s excited for New Taste because it’s the perfect venue to bring friends together and make new ones.
Bash said he is working on “fun presentations” for his food and wants people to walk away from his booth with “big smiles.” He also hopes people will be inspired to create their own variations of his plate at home.
Be sure to stop by the SF Tastes booth to say “hello” and grab a Focaccia sample plate.
Boucherie Meats: Bringing Cajun Tradition to the Bay Area
Boucherie Meats will be serving traditional Cajun Gumbo at the upcoming Spring market.
Peter Jackson, owner and chef, said he will also be serving other surprise foods.
His biggest passion is transforming raw meat into something special and delicious for people to enjoy.
“Curing and/or drying meat is a tradition around the world, and it’s amazing what people have done over time to go from just preserving meat for future sustenance to creating beautiful salami (and) hams,” Jackson said.
Inspired by travel, Jackson finds spices and other foods on his journeys and accompanies them into his recipes. He’ll be using a spice from Mexico in a batch of mole salami at his next Boucherie event in May.
Come taste Boucherie Meats Cajun Gumbo and other surprises Saturday, April 26.
Spring Market Vendors
New Taste Marketplace returns this April 26th. This is the perfect place for curious eaters to experience new food and flavors by local food artisans—all while listening to live music, enjoying local beer and wine and supporting the Food Pantry.
Here’s what you can expect at the Spring market:
Little Red Riding Truck – Sausages, schnitzel, potatoes and other German goodies
Barbarian Gourmet – Combines quality ingredients with old school techniques
Mollie Rose Baking Company – Homemade vegan treats
A Better Cookie – The best butter cookie in the world
Native Baking Company – Good old American bar cookie taken to new Jade Chocolates
Shikha la mode – Surprises from her test kitchen
The Munchie Stop – Mouthwatering oxtail soup and other Hawaiian munchies
Trust in Education – Terra Cotta pots and plants
Prickly Pig – Slow roasted BBQ pork sandos
Alfajores Narciso – Perfect Peruvian Alfajores
Mollie Rose Baking Company – cupcakes, seasonal jams and confections
Boucherie Meats – Southern Louisianan Gumbo and meats
Natty Cakes – Cupcakes and baked goods
Jade Chocolates – Asian infused chocolate delicacies
Confounding Confections – Hard candies for every age and palate
Nazqiz Inc. – Qancha, air toasted Peruvian Corn snack
Picnic Pies – Sweet and savory pies
Sweetdragon Baking Company – Various flavors of brittle
McVicker Pickles – Pickles and mustard you just have to try
Guava – Trinidadian tamales and doubles
Jake’s Castro Kitchen – LARGE array of foodie flavored jams
Grandma’s Homemade Jam – Grandma inspired jams
Flan Flan Ta-Tas – Flan in fun shapes
Rasoi – Fresh organic Indian cuisine
Bandit Cafe – Organic sweet treats and coffee
SF Tastes – Focaccia party samplers
Localite Tours – Walking foodie tours
Hookt Mini Doughnuts (NEW) – From the Frozen Kuhsterd guys comes a new twist on doughnuts
Blank Shoppe– apparel, shoes, and accessories from up-and-coming streetwear and contemporary fashion brands, as well as unique home & gift items
New Taste Marketplace is a community market and a fundraiser for The Food Pantry. Donations suggested at door.
The Munchie Stop: Unique Treats For All
Hawaiian flavors with a dash of modern French style. That’s how co-owner Jessica Vera describes The Munchie Stop’s cuisine.
Vera and her “partner in crime”, Jason Ramirez, will be serving their famous Oxtail Soup at the Spring New Taste Marketplace. Flavorful and fresh to your palate, you don’t want to miss out on this unique soup. They are also presenting Lobster Whoa, their version of the lobster roll, and giving samples of Malasadas.
Their combined knowledge of food is what drives them to create unexpected treats.
“The biggest passion we have is to see people love our food and how we work together to create our own twist to simple dishes,” said Vera.