April New Taste Marketplace Vendor Lineup
We are very excited to announce the vendors for New Taste Marketplace on Saturday, April 2nd, 4pm – 9pm. This is our biggest market yet, with lots of new and exciting foods to taste and take home. Come eat your fill and share the love.
Sataysfied – Feldo Nartapura = Authentic Indonesian chicken, pork and tofu satay skewers (pictured)
Mission GastroClub – Neil Davidson and Eric Denman = Heirloom bean stew, with Bacon lardons and a Sous vide egg
Urban Chef – Kevin Kroger = Homemade bacon mac-n-cheese and chocolate pop rock bars.
Rachel & Rachel – Rachel Reynaga & Rachel Mejia = Jams and pickles
Sumana’s Soul Tasting – Sumana Pathis = Organic, therapeutic South Indian spreads called Rote Pacchadi in kale, sesame, eggplant and organic green tomato flavors.
Dandelion Chocolate – Alice Nystrom = Dark chocolate bars
SFQ – Michele Manfredi = SFQ duck confit nachos, the original San Francisco barbecue sauce
Peter’s Sausage – Peter Gardner = Whiskey-Apple Chicken, Italian Chicken, Cheese Bratwurst, and Merguez Lamb Sausage to take home and sliders and cheesy brats to eat now
Nute’s Cupcakes – Nute Chulasuwan = Gourmet mini-cupcakes with a touch of Asian flair
Snapdragon Baking Co. - Hway-ling Hsu = Various flavors of brittle, including: Ginger Peanut, Cashew, Pumpkin Seed, Black Sesame, Coconut Cashew, Ginger Cashew, and Wasabi Pea
Aunt Kitty’s Kreations- Kitty Myers= Marmalades, watermelon pickles, jams, jellies, chutneys, relishes and herb-infused wine vinegars
Slow Hand BBQ – Daniel Frengs = Smoked meats
Beer and Nosh – Jesse Friedman = Ginger ale, fennel orange soda
Dulceria – Marisa Williams = Cookies, small cakes, and ice cream
Shachi’s Sweets and Savories – Shachi Mehra = Chutneys and mini grilled cheese w/chutney
Saucy Dumplings – Michael P Lee = Traditional veggie, pork, and sweet potato dumplings
Old Skool Cafe – Joshua Kemble & Students = Organic Nicaraguan coffee (whole bean and liquid brew)
Pierogi SF- Ben Dudek = Traditional Potato & Onion Polish Dumplings
Three Little Birds Bakery – Elizabeth Shapiro = S’mores, Chocolate Salted Caramel, lemon ginger and strawberry balsamic Whoppie Pies
Good Foods Catering – Dontaye Ball = BBQ pulled pork sandos, BBQ chicken sandos, and the new BLT with tomato jam and spicy mayo
CocoTutti – Elyce Zahn = Chocolates and handmade/hand dipped caramels
Nosh This – Kai Kronfield = Bacon Crack, Rocky Road and other artisanal sweets
Vickles Pickles – Victor Lieuw = Spicy garlic dill pickles, spicy garlic dill sweet plum dill pickles and kimchi
Sweet Jo’s - Joanna Karlinsky = Chili & biscuits
Monchi Foods – Mona Sullivan = Korean kimchi tamales: Organic chicken & kimchi and organic tofu & kimchi (vegan)
Simply Mochi – Linda Lo = Lemon curd, peanut butter chocolate, taro, strawberry cheesecake, chocolate-wrapped strawberry mochi, and bacon-wrapped mochi
Kevin and Gail’s Chili Palace – Gail and Kevin Kirst = Chili verde, fresh and frozen
FingerSweets – Amy Wolff = Gourmet Mini-cupcakes
Cafe Mereb – Azeb Hantal & Elilta Habtetsion = Eritrean vegetarian/vegan dishes, including Shuro and Tum-tumo
Baia Pasta – Dario Barbone & Renato Sardo = Handmade Pasta
Butter Love Bakeshop – Esa Yonn-Brown = Sweet and savory pies
Why New Taste Supports The Food Pantry
See this front-page story on hunger in California from the San Francisco Chronicle, with photos of The Food Pantry at St. Gregory’s serving hundreds of hungry families. Low wages, layoffs, and California’s restrictive food stamp rules mean that the number of people relying on food pantries has gone up 27% in the last year in San Francisco. We appreciate your donations, support and activism to help feed our communities.
Jamming with Rachel & Rachel
Rachel and Rachel, what do you sell at New Taste Marketplace?
All types of homemade jams and pickles – from classic strawberry to plum cardamom jams; garlic dill pickles to pickled jalapeño carrots. We buy our products in season and support local farmers’ markets. We’ll be a working on a few new recipes to be unveiled soon– mostly new pickled items.
Tell me your story: how did you begin making these products?
We’re sisters-in-law who started off baking together for fun. A few years ago, we went to a jamming class and just continued to jam! We were shocked at how much sugar there was in the standard recipes, and started experimenting with different recipes and fruit combinations. We plotted different avenues for making a food business work, as we baked and jammed away our Saturday afternoons, until everyone started saying “you should sell this!”
What’s your cooking background?
We’re self-taught/family and friend taught. We grew up around good food but didn’t necessarily cook much until we had to out of necessity, and discovered the miracle of following a recipe and ending with a meal.
What is your favorite food?
Tough question. We never get sick of sushi or Mexican food. But a good home-cooked meal…..
What have you learned from participating in New Taste Marketplace?
We discovered that people aren’t as afraid of spicy stuff as we thought they might be!
What is your favorite part of selling pickles and jams?
Meeting different people, getting repeat customers, and mostly seeing the customers’ reactions when they taste our products and love them.
March Vendor Lineup
We’re very excited to announce the vendors for our next New Taste Marketplace at St. Gregory’s Church, 500 DeHaro in Potrero Hill, on Saturday, March 12, Noon – 5pm. With many brand-new vendors as well as returning favorites, we expect plenty of savory treats, a range of desserts to satisfy any sweet tooth, and fabulous take-home foods to enjoy later. Last month’s market saw the biggest turnout yet: look for us to keep growing, as word of mouth spreads.
Photo by Sonya Yu
Urban Chef – Kevin Kroger = Homemade Bacon Mac-n-Cheese and Chocolate Pop Rock bars (pictured above)
Rachel & Rachel – Rachel Reynaga & Rachel Mejia = Jams and Pickles
SFQ – Michele Manfredi = The original San Francisco Barbecue Sauce
Nana Joes – Michelle Pusateri = Granolas: Cashew White Peach, Orange Cardamon Walnut, and Pecan Mulberry Coconut
Dante’s Eggferno – Juliet Gardner = Flavored Deviled Eggs
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 = Various flavors of Brittle, including Dr. Pepper peanut, pistachio rosewater, black sesame molasses, white sesame ginger (vegan), coconut cashew (vegan), burnt almond, and tres leches cake.
3 Olives and a Pickle – Cheryl Hendrickson = Bayview Honey, French Vanilla Fries, Gimme S’More Sliders and Southwest Cupcakes
Sataysfied – Authentic Indonesian Satay Skewers: chicken, pork and tofu
Slow Hand BBQ – Daniel Frengs = Smoked Meats
Sumana’s Soul Tasting – Sumana Pathis = Organic South Indian spreads (Rote Pacchadi): kale, sesame, eggplant and organic green tomato
Beer and Nosh – Jesse Friedman = Ginger Ale, Sweet Tea Soda, and Fennel-Meyer Lemon Soda
Churn – Andrea Barton-Elson = Homemade flavored Butters and Buttermilk
Dulceria – Marisa Williams = Cookies, Cakes, and Ice Cream
Shachi’s Sweets and Savories – Shachi Mehra = Chutneys and Mini-Grilled Cheese Sandwiches with chutneys
Kitchensidecar – Katie Kwan = Banh Mi Burgers; Vietnamese-style Banh Mi with homemade paté, mayo, and pickled vegetables
PierogiSF – Ben Dudek = Traditional Potato & Onion Polish Dumplings
Grilled Cheez Guy – Michael Davidson = Grilled Cheeses, Soup Shots, Pie-cups, and Spiced Cider
Mission GastroClub – Neil Davidson and Eric Denman = Lamb-Belly Tacos
3141 Pie – Sascha Benjamin Cohen = Artisanal Pies using sustainable ingredients
Saucy Dumplings – Michael P. Lee = Traditional Dumplings: veggie, pork, and sweet potato
Meat Baller – Kat Illera = Meatball and Vegetarian Mushroom-ball Sandwiches in tomato-basil sauce
Old Skool Cafe – Joshua Kemble = Organic Nicaraguan Coffee (whole bean and liquid brew)
Red Circle Tea – Sina Carroll = Tea: Artisan, sustainable, traditionally processed teas from China and Taiwan
Three Little Birds Bakery – Elizabeth Shapiro = Whoopie Pies
Dragotto Family Foods – Eileen Dragotto = Sicilian Style Cracked Olives (green) and Eggplant Caponata
CocoTutti – Elyce Zahn = Handmade, hand-dipped Chocolates and Caramels
Nosh This - Kai Kronfield = Bacon Crack, Rocky Road and other artisanal sweets
Baia Pasta – Dario Barbone & Renato Sardo = Handmade Pasta
mo foods – Caterina Rindi = Spicy Pickled Oranges, Preserved Meyer Lemons, Nasturtium Pesto, and Hand-Squeezed Sparkling Lemonade
Vickles Pickles – Victor Lieuw = Spicy Garlic Dill Pickles, Sweet Plum Dill Pickles and Kimchi
Good Foods Catering – Dontaye Ball = BBQ Pulled pork sandos, BBQ chicken sandos and BLT with tomato jam and spicy mayo
Aunt Kitty’s Kreations – Kitty Myers = Assorted jams & jellies, including lavender jelly and kiwi jam
We’ll be working with ScoutMob, which offers amazing deals at local restaurants and stores, to help promote this event. Sign up for ScoutMob emails and keep your eyes peeled for their New Taste Marketplace mention.