ϟ FORAGED FOOD

This is a non-music-related post for all my friends out there who appreciate a culinary adventure. I occasionally make table centerpieces for a nomadic supper club called The Wild Kitchen. Iso Rabins of ForageSF (SF Underground Market) literally treks around the coast of California with a team of foragers, hand-collecting the ingredients for these eight-course meals. You can see the menu for this weekend’s dinner here. And if you act soon you may still be able to reserve a ticket, although the first two nights have already sold out!

When designing the centerpieces, I like to use found objects, whiskey bottles, and air plants, in addition to various items straight off of the menu. By collecting plant materials directly from the regions in which the meal ingredients were foraged, I aim to bring the landscape to the table. I call these plant projects tiny landscape. Here is one of the centerpieces I made for this February’s Wild Kitchen Dinner, photographed by Robin Jolin. You can see more of Robin’s stunning photography here. I encourage you to check out any of ForageSF’s events and resources on their website, ForageSF.com 

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