Outside In #9 – “Outside India” An afternoon of Indian street food and music
When: Sat, December 4
Time: 12-5pm
Cost:
Details:

Street Food by:

Kasa

Kasa
http://www.kasaindian.com/
The brainchild of a Kraft Foods brand exec and a British-born lawyer with one hell of a stash of family recipes, Kasa offers simple Calcutta food that’s become a staple for the neighborhood. But its delicious kati rolls—think Indian burritos—lure diners all the way up from the Peninsula. In fact, demand is so high that the team opened its second space, in the Marina, this past December. 4001 18th St. [from: San Francisco Magazine]

Ninja Pie Cart

http://twitter.com/ninjapiecart

Pizza Hacker

Pizza Hacker
http://thepizzahacker.com/
I’ve been making pizza in SF since I moved here from Ohio 15 years ago and couldn’t find a decent pizza. SF is abundant w/good pizza now of course, but instead of hanging up my pizza peel I’m trying to see if I can, as the man from N.O. would say, “take it up another notch.”
I use sauce made from organic, heirloom tomatoes- in particular I favor dry farmed early girls from Mariquita Farms, but I also use Green Zebras, Beefsteaks, Cherokee Purples, Persimmon, Marvel Stripes, Daniellas and from other farms such as Fully Belly, Happy Boy and Dirty Girl.
In addition, I season the cornicione w/salt, typically alderwood smoked salt.
My dough is hand kneaded and naturally leavened, inspired by the method used by Tartine Bakery for their legendary “Country White” loaf.
I use only the highest quality ingredients I can find.
Although I can be a bit of a “Pazi” (pizza Nazi) I do try to remind myself that ‘it’s just F’ing pizza.’ That said, I encourage first-timers to stick w/the classics, Margherita or Marinara in order to best appreciate the core pizza elements, the perfection of which is an endless pursuit:
Sauce- Rich, bright, sweet, earthy, smokey
Crust- Leopard-spotted, crispy outside, chewy inside with open, shiny crumb and character
Olive Oil- pungent, grassy, spicy, bitter
Herbs- Fresh and fragrant
Cheese- Clean, fresh milky Cow or extra creamy Buffalo Mozzarella coupled with freshly grated, sharp, crystalline Parmigiano
Chilies- Complex, multi-layered heat of Calabrian Chilies [website FAQ]

Curry Up Now

Curry Up Now

http://www.curryupnow.com/

As for Curry Up Now’s menu? “It’s street foods we grew up eating,” said Kapoor, who, along with his wife, was raised in Calcutta. “And then it’s got the Mexican touch, thanks to Kogi” – a reference to the L.A. trucks that pioneered Korean tacos and burritos. Kapoor said the company’s most popular items are burritos filled with the North Indian standbys chicken tikka masala and biryani. The menu also features what’s known as “doubles,” versions of chola bhatura (chickpea-filled fry bread) from the Indian community in the Caribbean nation Trinidad and Tobago. [website]

LoBue Events

http://www.lobueevents.com/

With a deep passion for food inspired by her Sicilian heritage and world travels, Chef Nicole Lobue spreads the love of everything delicious to others.

Nicole immersed herself in fine cuisine and whole foods nutrition at the Anne Marie Colbins School of Food and Healing. She furthered her culinary study at the French Culinary Institute in NY.

Nicole has been working in the food industry in New York and San Francisco since 1990.

A dedicated student of herbal medicine; Nicole firmly follows the political and aesthetic culinary principles regarding the faithful use of ingredients that are healthful both for consumers and the environment.

Soul Cocina

Soul Cocina

http://soulcocina.com/

Roger Feely is a San Francisco based chef. As founder of Soul Cocina, Roger hosts cooking classes and culinary events in the San Francisco Bay Area and beyond.

Roger offers over 15 years of experience as a professional cook in restaurants around the globe cooking many different types of cuisine. Roger has studied culinary arts in Chicago, South Carolina, San Francisco, India and Spain. The chef cooks regional specialties from around the world using the best of seasonal Bay Area ingredients.

As Founder of the Beacon Culinary Project, the chef runs community cooking classes for San Francisco youth. The young participants are encouraged to spend time in the kitchen and to think about where the ingredients come from. They learn how to prepare homemade meals from scratch. Most importantly, the participants are reminded that cooking is fun, and that real food is better than packaged food.

Roger’s home base kitchen is at La Victoria Bakery, a neighborhood landmark in the heart of the San Francisco Mission District. Soul Cocina weekly diners every Thursday night at La Victoria and Sunday nights at Little Baobab, also in the SF Mission district.

DJs
Amar {Electric Vardo – Surya Dub}
Jimmy Love {Non Stop Bhangra}
DJ Concerned {Pimps Of Joytime – NYC}
DJ Suresh {Naga Beatz}
Dhol Rhythm Dancers

+ Live Music!!