On November 13 & 14, OPENwater, SFMOMA’s latest collaboration with the artists, chefs, and educators who make up OPENrestaurant, settles down at St George Spirits, a large distillery on the Alameda Naval base, for two days of culinary exploration. Focusing on the Bay-Delta watershed, OPENwater will propose an immersive experience at the confluence of food, water, politics, ecology and art. Through video, a 3D sound environment, panel discussions and more informal encounters with artists, fishermen, biologists and preservationists OPENwater will examine some of the issues at the heart of the California water system.


Proceeds from drinks will benefit the Chez Panisse Foundation

Click here for a schedule of events

Click here for directions

There will be bar food and drinks $5/10 and plenty of extra seating

Dinners $65 – lunch $30 by reservation (includes a drink and printed menu)

All food is made on site from local organic ingredients and is subject to change depending on availability. Vegetarian alternatives will be available for all meals

We recommend that you keep an eye on the weather and dress appropriately since the event takes place in the warehouse next to the stills.

Dinner/Lunch: Walk-in welcome depending on availability

If you are having trouble making a reservation on the SFMOMA site try on a different browser or contact us at seed@openrestaurant.org.


Click here for the schedule of events


October 17, 2009

October 7, 2009


We intend to sing 

the love of danger, the habit of energy and fearlessness.

Courage, audacity, and revolt will be essential elements of our poetry.opfu34

Up to now literature has exalted a pensive immobility, ecstasy, and sleep.

We intend to exalt aggressive action, a feverish insomnia


the racer’s stride, the mortal leap, the punch and the slap.

We affirm that the world’s magnificence has been enriched by a new beauty:

opfu6 the beauty of speed.

A racing car whose hood is adorned with great pipes, like serpents of explosive breath—a roaring car that seems to ride on grapeshot is more beautiful than the Victory of Samothrace.

We want to hymn the manopfu23 at the wheel, who hurls the lance of his spirit across the Earth, along the circle of its orbit.

The poet must spend himself with ardor, splendor, and generosity, to swell the enthusiastic fervor of the primordial elements.

Except in struggle, there is no more beauty. No work without an aggressive character can be a masterpiece. opfu20Poetry must be conceived as a violent attack on unknown forces, to reduce and prostrate them before man.

We stand on the last promontory of the centuries!… Why should we look back, when what we want is to break down the mysterious doors of the Impossible? Time and Space died yesterday.

We already live in the absoluteopfu7because we have created eternal, omnipresent speed.

We will glorify war

the world’s only hygiene

opfu47militarism, patriotism, the destructive gesture of freedom-bringers, beautiful ideas worth dying for, and scorn for woman.

We will destroy the museums, libraries, academies of every kind, will fight moralism,


opfu25 every opportunistic or utilitarian cowardice.

We will sing of great crowds excited by work, by pleasure, and by riot; we will sing opfu13of the multicolored, polyphonic tides of revolution in the modern capitals; we will sing of the vibrant nightly fervor of arsenals and shipyards blazing with violent electric moons; greedy railway stations that devour smoke-plumed serpents; factories hung on clouds by the crooked lines of their smoke; bridges that stride the rivers like giant gymnasts, flashing in the sun with a glitter of knivesopfu35

adventurous steamers that sniff the horizon; deep-chested locomotives whose wheels paw the tracks like the hooves of enormous steel horses bridled by tubing; and the sleek flight of planes whose propellers chatter in the wind like banners and seem to cheer like an enthusiastic crowd.

opfu17Photos by Charles Villyard, squash and Don Hicks


After storing it at Avedano’s , we spit-roasted, a 650 lb grassfed Dexter steer from Green String Farm for 20 hours at Alemany Farm . The cooked steer was then loaded on a trailer pulled by a tricycle, for the 6.7 miles distance and delivered to SFMOMA by bike messengers.

The evening started with Luciano Chessa declaiming a futurist piece from a megaphone until a couple bikers circled the museum’s atrium, the tricycle, then, pulled in and the main course was laid on the custom made butcher-block style table made with wood reclaimed from a 1927 granary in Moscow, Idaho. A blanket woven with aluminum strips for the occasion covering the steer on it’s trip was hung from the balcony. More layers of aluminum foil  protecting the steer during spit-roasting were removed as well as a large bunch of fragrant wild fennel filling the cavity of the the carcass.

A group of women carved the animal and the meat was distributed to the different food stations by a conveyor belt. Some of the meat was ground  and scooped on top of corn tortilla cones, a reference to the role of corn in the beef industry; the rest of the meat was served as a main course with a topping of mole and bean foam representing oil and methane, two product associated with industrial meat production. We also served a tomato filled with halibut tartar, a nod to the genetic manipulations of tomatoes. This central part of the meal was a reflection on the effect of modernity of our food system. The meal also included  toasts with porcinis foraged in San Francisco, a vegetarian stew with produce from urban farms and a red beet terrine molded in the shape of a heart; plus wine from Scribe Winery, custom cocktails and a grappa which distillation involved the roasted tongue, heart and tail of the steer.

At the end of the carving a model of a Piper Pawnee, the plane used by industrial agriculture to spray chemicals, flew over the room and dusted the air with orange flower water that had been infused with orange peels from the orchard of the inventor of Agent Orange. The event ended with the sound of a siren and parachutes holding dessert in the form of paneforte dropped from the rotunda.

The whole event was framed by two large video projections on opposite walls of the atrium, plus a video projection of the steer roasting at night in the adjacent room and an original sound piece.

Special thanks to Avedano’s Holly Park Market, St Georges Spirits, Scribe Winery, Jason /Alemany Farm, Chris Kronner/Bar Tartine, Tartine Bakery, Magnolia Brewery, Ryan Farr, Kelsie Kerr and the carving crew, Howie Correa and the biking crew, Chris Lee and Samin Nosrat, Sasha Wizansky, Leslie Terzian Markoff, Heritage Salvage, Jack Cannard/Green String Farm and the roasting crew, Chris Sollars/video, Matt Volla/sound plus Frank Smigiel, Gina Basso and Jim Weber at SFMOMA and everyone who participated, either cooking, serving, helping out or hanging out.

Read more about OPENfuture at Samin’s blog, EAT ME DAILY, tablehopper, THE EASTSIDE VIEW, SFgate, civil eats.

Video by Hector Escarraman

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:


OPENrestaurant at CCA

April 17, 2009

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



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








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 Aimee Friberg

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