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 Photo by Sonya Yu

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

Toffeeolog~English Toffee – Erin Fleming = Pure, locally handcrafted English toffee made from a fourth- generation family recipe

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

Muse Chocolatier – Marcella Dirks = Organic fair-trade vegan artisan chocolates

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

3 Olives and a Pickle – Cheryl Hendrickson = Local honey, French vanilla fries, Gimme S’More Sliders and Southwest cupcakes

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

Churn – Andrea Barton-Elson = Homemade, lightly salted and flavored butter and buttermilk

Dulceria – Marisa Williams = Cookies, small cakes, and ice cream

Shachi’s Sweets and Savories – Shachi Mehra = Chutneys and mini grilled cheese w/chutney

3141 Pie – Sascha Benjamin Cohen = A variety of artisanal pies using sustainable ingredients

Saucy Dumplings – Michael P Lee = Traditional veggie, pork, and sweet potato dumplings

Charlittles – Charlotte Tanaka = Triple-chocolate brownies and assorted cookies

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

Sinfullchef – Frances Brooks = Chicken and tri-tip sandwiches, bacon bourbon jam

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

Dahesa Foods – Edward Lekwart = artisan sausage, paté, pancetta, charcuterie and various pork products

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.

 

The Food Pantry at St. Gregory's Church

Jamming with Rachel & Rachel

Rachel & Rachel
Photo by Sonya Yu 

 

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.

Popin Chocolate - Urban Chef 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.