La Cocina Incubator Chef Pop-up

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La Cocina Incubator Chef Pop-up

Enjoy a 4 course fusion dinner and drink featuring 6 chefs from La Cocina's Summer cohort.

When and where

Date and time

Location

La Cocina Municipal Marketplace 332 Golden Gate Ave San Francisco, CA 94102

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About this event

  • 3 hours
  • Mobile eTicket

La Cocina's Summer Cohort will be collaborating to prepare a four course globally-inspired dinner and cocktail. Featured will be Japanese, Cuban, Mexican, Venezuelan, Peruvian, and Soul Food cuisine.

Menu:

Craft cocktail - Ponche Navideño

By: La Paloma

Appetizer - Tiradito Nikkei: Fresh caught, Peruvian Japanese sashimi style, spicy sea of citrus. GF.

By: Camucha's Kitchen & Tokachi Musubi

First Course - Ropa Vieja Croquetas

By: Clandestina Cocina

Second Course - Pasilla y Guajillo: Braised short ribs, sweet plantain puree, black eyed pea salad.

By: Andina & P-town Birrias

Dessert - Eggnog & Spice: Rompope ice cream, puerquito cookie, rum caramel drizzle. VEG.

By: De La Creamery & La Paloma Bar

--ABOUT LA COCINA--

La Cocina supports businesses by providing an affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. We focus primarily on providing resources to women from communities of color and immigrant communities.

--ABOUT CAMUCHA'S KITCHEN--

Camucha’s Kitchen, previously El Farolito Peruvian Cuisine, focuses on Peruvian food and drinks. Carmen proudly cooks with passion, using family recipes that have been passed down from generation to generation, from Mother to daughter, from Camucha to Camucha.

--ABOUT TOKACHI MUSUBI--

Erika was born in Tokachi, Japan, where she grew up eating omusubi (rice-balls) made by her mother. At 30, Erika moved to the US with her daughter despite not speaking any English. Erika hopes to give back with Tokachi Musubi by creating a space that celebrates the food of her childhood, honoring the traditions that her mother passed down, while also paying tribute to her new home.

--ABOUT ANDINA--

Growing up in Venezuela, Chef Victoria used to eat Arepas at least once a day at home, school or at a friend’s party. Unable to find the arepas of her childhood, Victoria decided to start her own food business to bring the joys of her childhood to her SF community.

--ABOUT CLANDESTINA COCINA--

Clandestina Cocina came from Chef Lilian Duran's longing for the aromas, the music, the colors and the art of her hometown Havana, Cuba. Through Clandestina Cocina, Lilly finally found the perfect way to express herself and share who she is through her biggest love language, food.

--ABOUT P-TOWN BIRRIAS--

Chef and owner, Tiffany Keeling, is an African American woman and the mother of a half Black and half Mexican child. For Tiffany it was always important for her son to have both cultures on his plate, which inspired the diverse palette of her food Blaxican Bay Area food business, P-town Birria.

--ABOUT DE LA CREAMERY--

Stephanie began making ice cream from her home in Oakland inspired by her Mexican roots. Encouraged by responses to her horchata ice cream from her friends, she began selling to the larger community and established De La Creamery after her family’s last name.

Disclaimer: La Cocina cannot accommodate any dietary restrictions but will try its best to remove certain elements that contain allergens if provided by guests beforehand.

Photos provided are a sample of the chefs' previous work.

La Cocina Incubator Chef Pop-up image
La Cocina Incubator Chef Pop-up image
La Cocina Incubator Chef Pop-up image
La Cocina Incubator Chef Pop-up image
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