San Francisco, California
London, United Kingdom
What if junk food wasn't junk? Presented by Kitchensurfing, The Future of Junk Food pop up series aims to start a conversation about how we can rethink the role of junk food in our patterns of consumption by developing new "junk foods" from whole, seasonal, and sustainable sources.
Our Mission: As chefs, we source our ingredients from farms that operate as we do, with love, care and integrity. As 80's babies, we're junk food junkies. The Future of Junk Food series fuses these two worlds into a funky, creative, and nostalgic dining experience. We aim to demonstrate that it's possible to create the foods that Americans love to eat while also supporting the sustainable food movement. Please join us for dinner, and help us make a racket that moves our food system in a healthier direction.
Flamin' Hot Cheetos Pig Ears, Uni, Lardo
Cheese Sticks Robiola, English Peas, Morels
Uncrustables Pancetta, Sicilian Pistachio, Rhubarb
Rangoons Soft Shell Crab, Apricot, Mascarpone
Chalupa Beef Cheeks, Radish, Ramps
Fried Chicken TV Dinner Favas, Black Truffle, Marjoram
Chipwich Foie Gras, Black Garlic, Cocoa Nib
Purchase of a ticket includes 7 courses and alcohol pairings.
Due to the nature of this event, menu substitutions and/or allergies cannot be accommodated.
About the Chefs:
Samuel Monsour's passion for food started early. Originally from New York, his family moved to Chapel Hill, NC when Samuel was young. Here, he spent his childhood cooking alongside his father in his parents' restuarant and fell in love with Southern cuisine. By age 17, he was the head cook, and the restaurant's menu had heavy New Orleans influence. Samuel went on to attend the Culinary Institute of America in New York and graduated in 2005 with an A.O.S. in Culinary Arts and a B.P.S. in Hospitality Management. After four years spent cooking throughout the Hudson Valley followed by an 18 month culinary expedition, he landed in Boston. Most recently, Samuel was the Executive Chef at jm Curley.
Mark O'Leary grew up in a small town just outside of Boston. His passion for food began as a young child, watching his grandmother make homemade sausages, pickles, and condiments. Mark also helped his grandfather in the family garden, further reinforcing his respect for food and where it comes from. Mark began cooking professionally at age 17. He worked his way up through some of Boston's best restaurants, including il Casale in Belmont, O Ya restaurant in the Leather District, and jm Curley in Downtown Crossing.
Scenes from The Future of Junk Food: Part I
When & Where
Kitchensurfing delivers the experience and convenience of a private chef at an accessible price through its online marketplace of outstanding local cooks. With a variety of cuisines, price points, and chefs, Kitchensurfing invites users to explore the world through food in their very own kitchens.