New Taste Marketplace February Vendors
Come enjoy dinner, pick up snacks for the Super Bowl and sweets for Valentine’s Day! We are very excited to announce the vendors for New Taste Marketplace on Saturday, February 5, 4pm – 9pm.
Photo by Sonya Yu
Nana Joes – Michelle Pusateri = Granola and Cookie Gift Baskets (pictured)
Urban Chef – Kevin Kroger = Cincinnati Chili Spaghetti and Mint Chocolate Pop Rock Bars
Dante’s Eggferno – Juliet Gardner = Flavored deviled eggs
Casey’s Pizza – Casey Crynes = Old New York Style, totally hand-crafted, thin crust pies
Aunt Kitty’s Kreations – Kitty Myers = Assorted jams & jellies, including lavender jelly and kiwi jam
Peter’s Sausage – Peter Gardner = Chicken and Pork Sausage
Nute’s Cupcakes – Nute Chulasuwan = Gourmet Mini Cupcakes with a touch of Asian flair
Snapdragon Baking Co. – Hway-ling Hsu = Chocolate brittle hearts (ginger cashew, Dr. Pepper peanut, sesame and more); tres leches cake
Morgan’s Menu – Morgan Woolley = Pickled Grapes and Mochi
California Native – Cheryl Hendrickson = tamales, drinking chocolate, and honey walnuts
Slow Hand BBQ – Daniel Frengs = Smoked meats
Sumana’s Soul Tasting – Sumana Pathis = Organic, therapeutic South Indian spreads called Rote Pacchadi with kale, sesame, eggplant and organic green tomato flavors.
Beer and Nosh – Jesse Friedman = Blood orange soda, ginger ale, and celery seed soda
Gourmet Creations – Ellen Romano = Vegetable Dip Mixes
Churn – Andrea Barton-Elson = Home made, lightly salted and flavored butter and buttermilk
Dulceria – Marisa Williams = Cookies, ice cream + ice cream sandwiches
Mexican BBQ – Molly Raney = Pulled pork sandwiches
Sweet Jo’s - Joanna Karlinsky = vegan chili and niman ranch beef & red bean chili
Sugar Mommie Cookies - Ke’ren Fromayan = Decorative cookies, cupcakes and tasty cakes
Jamaican Flavors – Donna Goodson = Jamaican Curried Goat with white rice
Shachi’s Sweets and Savories - Shachi Mehra = Chutneys and mini grilled cheese paired with chutneys
SFQ - Michele Manfredi = Jars of SFQ BBQ sauce
Meat Baller - Kat Illera = meatball (pork/beef/spinach) and mushroom ball (not vegan) sandwiches in tomato-basil sauce
And more…
Meet Renato and Dario of Baia Pasta
Photo by Sonya Yu
Renato: Pasta made with organic durum wheat from the Rocky Mountains. The pasta is artisanally produced and dried.
Tell me your story: how did you begin making this product?
Renato: Dario and I are Italians and (not surprisingly) pasta lovers.Whenever we go to a grocery store we are surprised to find in the pasta aisle only products made in Italy. North America is the place where the best durum wheat of the world is grown, and we think that Bay Area food lovers are ready for a locally produced artisanal pasta.
What is your cooking background?
Renato: I worked for several years as the international director of Slow Food and I was raised in a food family in Piemonte (the region located in the Northwestern corner of Italy, right next to the border with France). My father owned a cheese and salami warehouse business. The years at Slow Food allowed me to meet artisanal producers from all over the world, and to eat at restaurants and food markets in more than 30 countries.
Dario: I was born and raised in Piemonte as well. I grew up in the kitchen with my mother and grandmother, absorbing their passion for food. I want to make everything from scratch, bypassing the temptation of industrial food, drawing inspiration from traditional peasant recipes. I like to think about how things work, so I got a degree in Pharmaceutical Chemistry and Technology and a PhD in Molecular Medicine. I’m now a researcher at UCSF, which is basically my scientific kitchen.
What is your favorite food?
Renato: Beside pasta in all different forms, I love charcuterie, long-aged cheeses, farinata and bagna cauda vegetables. Next to Italian cuisines (from all of its regions) I love Middle Eastern cuisines.
Dario: Honestly, I have a crush for bread, in every form.
What have you learned from each New Taste Marketplace?
Renato: Customers want to have recipes!
Dario: Simple and delicious is better.
What is your favorite part of selling your product?
Renato: The interaction with the public
Dario: Agree, and also the networking with other vendors.
Photo by Sonya Yu
Tasty Treats to Start Off 2011
We are very excited to announce the vendors for New Taste Marketplace on Saturday, January 15, Noon – 5pm at St. Gregory’s Church, 500 De Haro in Potrero Hill.
Mission GastroClub – Neil Davidson = Char Siu Pork Belly Tacos
Aunt Kitty’s Kreations – Kitty Myers = Assorted jams & jellies, including lavender jelly and kiwi jam
Urban Chef – Kevin Kroger = Cincinnati Chili Spaghetti and Mint Chocolate Pop Rock Bars
Morgan’s Menu – Morgan Woolley = Pickled Grapes and Daifuku Mochi
Nosh This – Kai Kronfield= Bacon Crack, Bacon Rocky Road, Salted Caramels and other artisanal sweets
Nana Joes – Michelle Pusateri = Granola and Gift baskets with cookies and bags of cookies.
Peter’s Sausage – Peter Gardner = Chicken and Pork Sausage
Nute’s Cupcakes – Nute Chulasuwan = Gourmet Mini Cupcakes with a touch of Asian flair
Rachel & Rachel - Rachel Reynaga & Rachel Mejia = jams, pickles, and baked goods
Baia Pasta - Dario Barbone & Renato Sardo = Handmade Pasta
Sataysfied – Authentic Indonesian chicken and pork satays marinated with many herbs and spices, derived from a secret family recipe
Kitchen Side Car - Katie Kwan = Banh Mi Burgers and Pork Belly Burgers
Slow Hand BBQ – Daniel Frengs = Smoked meats
@GrilledCheezGuy - Michael Davidson = Grilled Cheeses, Soup Shots, Pie-Cups, and Spiced Cider
Sumana’s Soul Tasting – Sumana = Organic, therapeutic South Indian spreads called Rote Pacchadi with kale, sesame, eggplant and organic green tomato flavors.
SSG – Tucker Perry and Analise Torrez = Pickled Eggs
Big Paw Olive Oil – Ellen Romano = Hand-blended and infused extra virgin olive oils and vinegars
Shachi’s – Shachi Mehra = Chutneys, toffee and mini grilled cheese with chutney
Step Up Catering – Jackiy Thomas = Desserts and Pastries
Tutmak Coffee – Matt and T. L. Lipner = Small batch, whole bean, organic coffee
Mexican-style BBQ – Molly Raney = Pulled Pork Sandwiches
Snapdragon Baking Co. – Hway-ling Hsu (pictured) = Ginger Peanut Brittle, Cashew Brittle, Pumpkin Seed Brittle, Black Sesame Brittle, Coconut Cashew Brittle, Ginger Cashew Brittle, and Wasabi Peas
And more…
Contact Elianna Friedman @ newtastemarket@gmail.com for more information.
