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"Eat breakfast. And then when you get to work, pretend that you have not eaten breakfast and request a second breakfast."
Tina Fey
INTRODUCING CHEF SPENCER AND THE NEW KITCHENTOWN CAFE
If you've recently stopped by the KitchenTown Café, you may have noticed some delicious changes. We're incredibly excited to welcome Spencer Crane, our new chef, to the KitchenTown family.

Spencer is incorporating our founders into his menu to reflect the entire KitchenTown ecosystem. He's added new maker Lemonãyo, a fermented, plant-based aioli, to our avocado toast. The French toast, made with Backhaus and Portside bread, features Fifth Crow Farm strawberries. Stop by during the weekend for expanded offerings, like the potato rosti featuring morel mushrooms, pictured above. We hope to see you soon!
 
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MEET US IN THE LEARNING LAB
Learning Lab Workshops
MAKING FOOD CLAIMS: A LEGAL PERSPECTIVE
WEDNESDAY, JULY 18 | 6:30 pm

The Archery | San Francisco
 
The packaging claims workshop is only a week away! If your product has packaging, this workshop is essential. Attorney Rebecca Cross, who specializes in food safety, litigation and regulatory issues, will walk attendees through the ever-changing legal landscape of packaging claims and language.
 
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LOANS FOR FOOD STARTUPS, DEMYSTIFIED
TUESDAY, AUGUST 21 | 6:30 pm

New Resource Bank | San Francisco

We're kicking off a new slate of workshops in the fall, starting with loans and capital finance. Join Gary Groff, First VP of Commercial Banking from New Resource Bank, for a comprehensive evening of information on how banks make loan decisions. New Resource Bank is a triple-bottom-line bank interested in funding food companies, so this is a perfect opportunity to get answers specific to food business.
 
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IT'S NOT TOO LATE TO JOIN OUR BLIND TASTING NIGHT
THURSDAY, JULY 12 | 6:30 pm
The Archery | San Francisco
 
Makers, if you haven't already signed up for our Blind Tasting night with Alli Ball, now's the time! Get honest feedback from consumers about your product in comparison to other brands on the shelf. This event will be a fun, informational night for everyone. We hope to see you there.
 
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FOOD IS A CONVERSATION: FOOD AS POLITICS
Food as Politics
WEDNESDAY, JULY 25 | 6:30 PM
The Archery | San Francisco

We've announced our final speaker lineup for the next Food Is a Conversation, our ongoing series presented with Institute for the Future's Food Futures Lab and Future Food Institute. Food is essential, and can spark social change and major upheaval when supply is changed or limited. Brie Gelinas, the deputy director of Real Food Real Stories, will moderate Jessica Mataka (La Cocina), Navina Khanna (HEAL Food Alliance) and Chef Reem Assil (Dyafa and Reem's California).
 
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IT'S A NEW SEASON FOR FIFTH CROW FARM'S CSA
Sign-ups for the KitchenTown summer CSA season pick-up are open! Did you know our friends at Fifth Crow Farm also provide fruits and vegetables to the KitchenTown Café? They stop by every Thursday from 3-8 with fresh, organic CSA produce farmed right in Pescadero. Pickups start at $28/week, with options to add on eggs, meat, flowers, and herbal remedies to your box. Joining a CSA is a convenient and delicious way to support local farmers, so sign up today!
I WANT FRESH PRODUCE
INGREDIENT SPOTLIGHT: WATER LILY SEEDS
Makhana, also known as foxnuts, lily seeds are the star ingredient at Pure Makhana. Founder Mallika Chawla grew up in Dehli where roasted, seasoned makhana is a popular treat not unlike popcorn. She and co-founder Amy  Gadgil drew inspiration from Mallika’s childhood to create Pure Makhana’s initial line of makhana snacks, which are naturally gluten-free and low-glycemic. Although Pure Makhana is initially positioning themselves in the ever-expanding snack category, makhana is a versatile ingredient used in curries, stews, and even desserts in India, which provides plenty of ideas for expanding their product line.
 
KITCHENTOWN X SALO SERIES POP-UP

KITCHENTOWN X SALO SERIES POP-UP DINNER
WEDNESDAY, AUGUST 9 | 2 SEATINGS, 6:00 and 8:00 PM
KitchenTown Café | San Mateo
 
 
Announcing an exciting new pop-up to kick off our summer season! KitchenTown is partnering with Chef Yana Gilbuena to bring regional Filipino food to the San Mateo. Yana is the founder of the SALO Series, a traveling pop-up that has held meals in all fifty states and around Canada and Mexico. This dinner will be three courses, all served family-style on banana leaves and eaten without utensils. Eating with your hands is a fun sensory experience and opportunity to engage with food and your fellow diners in a new way.  When all is said and done, the banana leaves can be rolled up and composted. A vegetarian option is available upon request.
 
SAVE YOUR SPOT
IN CASE YOU MISSED IT...
  • Our friends at ReGrained are featured in an NPR podcast about founders! Skip to 52:55 for Dan’s interview. NPR
  • Major CPGs can learn a lot from startups about how to stay relevant and ahead of the curve Food Dive
  • As KitchenTown works to improve food waste management within our own four walls, we’re inspired by localized efforts in farming communities. NPR
  • In a move that could prove frustrating for small producers, Amazon is passing the cost of providing Prime members with Whole Foods discounts on to companies. The New Food Economy 
  • Vertical farms like Plenty are generating buzz and revenue, but will their production live up to the early hype? Civil Eats
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