OPENfuture: Spinning Marinetti’s Wheels

SFMOMA, Evelyn and Walter Haas Jr. Atrium

Saturday, October 17, 2009

8:00 p.m.

Part of Metal + Machine + Manifesto = Futurism’s First 100 Years.

Feeding on Futurism’s appetite for destruction, OPENrestaurant revisits F. T. Marinetti’s provocative Futurist Cookbook from 1932 — which combined polemics with actual recipes designed to transform society — and realigns the movement’s arguably fascist palate with a more sustainable approach to life. Look for cyclists delivering a locally sourced “wild beast” and a women-only kitchen carving edible sculptures against a backdrop of stadium seating, emergency sirens, and spinning walls. Guests attending this clamorous banquet can expect to exalt in sounds, smells, and constant motion, and delight in, among other things, beef ice-cream cones, avocado cocktails, and flying panforte.

$65 general; $50 SFMOMA and partner institution members, students, and seniors.

Tickets are available at the Museum (with no surcharge) or online.

To purchase your tickets, please visit:

http://www.sfmoma.org/events/1461

April 17, 2009

.For the Rising Tides conference at CCA, OPENrestaurant served DON’T BAKE ALASKA a Baked Alaska made with ingredients sourced from companies taking an active role in protecting the environment.

meyer lemons/Forage Oakland

Imagine gathering several friends for morning, midday, evening
or weekend foraged city bicycle rides through your neighborhood.
Rough maps are drawn, noting the forage-ables that can be found
at each location and ‘cold calls’ are made to your neighbors
asking if you can sample a fruit from their backyard tree.
You have the courage to introduce yourself
(despite the pervasiveness and acceptance of urban anomie)
and they reward your neighborliness with a sample of Santa Rosa plums,
for example.

cane sugar/Global Organics LTD

Cane is green harvested not burned,
saving 40,000 metric tons of CO2
and 13,419 metric tons of dangerous green house gases
(carbon monoxide, ammonia, etc.) emissions per year.
Green harvesting also saves 3.5 million liters of water per hour at the mill.

eggs/Soul Food Farm

We turn sunlight, grass, bugs, and high-quality domestic feed
into animals that live a healthy and humane life
— free to roam in fresh air and peck and take dust baths —
and then into delicious and healthy food.

flour/Full Belly Farm

Growing and marketing over 80 different crops;
providing year-round employment for farm labor;
using cover crops that fix nitrogen and provide organic matter for the soil;
developing innovative marketing strategies;
and planting habitat areas for beneficial insects and wildlife.
This set of strategies allows the farm to integrate farm production
with longer-term environmental goals.

milk and butter/Straus Family Creamery

The byproduct of anaerobic digestion is methane gas.
There is sixty percent methane, along with carbon dioxide
and a small amount of hydrogen sulfide that is produced.
The tarp that covers the pond captures the gases and they flow to a combustion engine.
The methane fuels the engine of the generator.
The generator then produces electricity.
Heat created by the combustion engine is also used to heat water for the dairy.
This 180-degree water is used for cleaning barns.

water/San Francisco Public Utilities Commission

We work with residents, businesses and communities
to recognize the importance of using water wisely
and offer a variety of water saving programs and incentives.

We also gave away candied lemon peels

Learn to make candied citrus peels here

January 06, 2009

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Photo by mercedesfromtheeighties

OPENsoil: Beans & Greens is Tamar Adler, Sacha Bernstein, Martin Bournhonesque, Novella Carpenter, Dylan Carter,  Siew-Chinn Chin, Leif Hedendal, Howie Correa, Gordon Jenkins, Barbara Finnin/City Slicker farms, Chris Kronner, Christa Manalo, Oliver Monday, Moonlight Brewing co., Phipps Ranch, Stacie Pierce, Tartine Bakery, Jesse Schlessinger, Carl Sutton/Sutton Cellars, Vanessa Lavorato, Jerome Waag, Asiya Wadud, Sam White, Todd Williams

WHERE IS YOUR GARDEN ?

On TUESDAY January 06, 2009 at 7 pm, join us in association with Slow Food Nation for an evening of discussions around the question: “How do we make the urban landscape more productive?”

We will be hosting urban farmers, foragers, homesteaders, and members of Slow Food Nation who will be on hand to discuss and share their expertise and help us all start thinking towards spring and planning our spring gardens.

All this around a bowl of hardy greens, beans and (or without) ham stew, rillettes and a glass of wine.

Open and free to everyone. Meal and a glass of wine is $20. Wine and beer available.

More at: http://www.ybca.org/tickets/production/view.aspx?id=8638

On Thursday, November 20, 2008, OPENrestaurant butchered and cooked a pig in the SFMOMA’s kitchen for the reception following a lecture on visual performance art by RoseLee Goldberg.

Photos by Aimee Friberg

OPENbutcher is Devil’s Gulch Ranch, Howie Correa, Chris Kronner, Christa Manalo, Andrew Mariani/Scribe Winery, Nico Monday, Oliver Monday, Amelia O’Reilly, Stacie Pierce, Fanny Singer, Tartine Bakery, Vanessa Lavorato, Jerome Waag, Sam White

September 13, 2008

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OPENcity

For OPENcity we cooked and served a meal with ingredients sourced  within the urban perimeter of Berkeley, Oakland and San Francisco. The event included Marksearch’s Temescal Seed Swap cart, a large map for produce location, a bike powered ice cream maker and a live chicken coop.

Urban Farmers

SAN FRANCISCO: 700 Alemany Blvd-Strawberries, Bush Beans, Basil, Tomatoes, Squash, Cucumbers, Kale, Salad Greens-Alemany Farm ~ 18th st & Guerrero St-Salad Greens, Amaranth, Chard, Tomatoes, Bush Beans-Brooke & Caitlyn ~ 25th St & York St-Herbs-Kim ~ Glen Park-Honey-Steven Cameron ~ Haight St-Beer-Magnolia Brewery ~ Folsom St & Sherman St-Nettles-Victoria Manalo Draves Community Garden ~ 7th St-Fennel-Jerome Waag ~ Golden Gate Park-Blackberry Jam-Amy Balkin ~ Mount Sutro-Nasturtium Relish-El Fornio Historical Society ~ Ocean Beach-Salt-Stacie Pierce ~ Point Bonita-Halibut-Monterey Fish ~ San Francisco Bay-Anchovies-Monterey Fish. OAKLAND: 16th St & Center St-Nettles-City Slicker Farms ~ Oakland-Plum Wine-Found Fruit, Kim DiGiacomo ~ Temescal-Quince, Apples-Forage Oakland ~ McCall St-eggs-Kelsie Kerr ~ Temescal-Seeds-Marksearch ~ 28th St & MLK-Chickens, Rabbits, Coppa-Novella Carpenter ~ East 12th st-Rocket, Tomatoes-Ascend Garden ~ 45th St-Apples-Karen Matthews ~ 55th St-Peppers, Tomatoes, Apples-The People’s Grocery. BERKELEY: Berkeley-Wine-Edmunds St John ~ 4th St-Coppa, Vin d’Orange, Fennel Liqueur-Eccolo Restaurant ~ Vine St-Cherry Tomatoes, Parsley, Mint-Oliver Monday ~ Monterey Blvd-Herbs-Alice Waters ~ Virginia St-Apples, Herbs-Samantha Greenwood ~ Claremont Canyon-Honey-Whitney Ludwig ~ Alcatraz Ave-Hops, Beer, Foccacia-Dylan Carter ~ Essex St-Eggplant, Tomatoes, Shelling Beans-Adrea Tencer ~ Harmon St-Heirloom Tomatoes-Ayako Iino~ Roble Rd-Tomatoes, Meyer Lemons, Eureka Lemons, Shallots, Eggs-M. Brenner ~ Delaware St-Purslane-Jonathan Waters ~ Rose St-Garlic, Chard-Edible Schoolyard ~ Keeler Ave-Plums-Liu Baifang. EL CERRITO: Panama St-Black Krim Russian Tomatoes-Janet Hankinson. ALAMEDA: West Ranger Ave-Squash, Mint-Alameda Point Collaborative . MARIN: Marin-Carrots, Chard, Lettuces-Vicky.

The menu included vin d’orange and coppa made by Chris Lee at Eccolo, Halibut caught outside the Golden Gate bridge and seasoned with salt made from seawater collected in the same area, rabbits raised in West Oakland and “pluot” plums foraged in the Berkeley hills

photos by squash

OPENcity was made possible by the dedication and passion of the Bay Area’s urban farming community

~ Thank you all!

photos by OPENrestaurant

OPENcity is also Claire Bell, Dylan Carter, Jed Cote, Suzanne Drexhage, DeeAnn Freitas, Jenny, Daniel Gallegos, Marisa Hockenberry, Ayako Iino, Kelsie Kerr, Chris Kronner,  Christa Manalo, Marksearch, Oliver Monday, Stacie Pierce, Roderic Ridgway, Tony Cutajar, Ian Gatt,  Jerome Waag, Sam White, Todd Williams

East Bay Pictures International, a production company based in Berkeley, California, filmed the event for their upcoming feature documentary Edible City

OPENcity at New Langton Arts – Saturday, September13, 2008

This time around, as a way to include as many people as possible, the dinner will be held in two parts:

-First part: reservation only, three course dinner for 50 people at $65, with reservations available at 7 & 7:30 pm. For reservations please subscribe to the New Langton Arts email list to get updates at: http://www.newlangtonarts.org/

- Second part: an open seating, no reservations, after the first seating starting around 8pm. We will serve Tapas style smaller plates at $5 each, available to anyone throughout the restaurant.

We encourage everyone to come by, dining or not, starting at 6:30pm. The bar will be open, serving beer, wine and non-alcoholic drinks plus plenty of extra seating in the bleachers all evening.

East Bay Pictures International, a Berkeley based production company, will be on hand to get some footage for their upcoming documentary on urban farming, Edible City.