Homegrown Marin Market Sprouts in Sausalito

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Tamara Palmer
KitchenSidecar working on banh mi burgers.
​We braved painfully slow Golden Gate Bridge traffic on Saturday to catch the debut of the new monthly Homegrown Marin Market in Sausalito. Luckily, the long lines ended once we left the car as the high ceilings, multiple rooms, and backyard of Studio 333 never got too congested. The $5 entry fee seemed fair after we discovered the copious amounts of free samples that vendors offered up, but it also led us to a few more impulse purchases than we might have otherwise made.

We're a sucker for finding new snacks such as Mami's Crunch, chips made out of okara (soy pulp) and the Cal-Moroccan twist of preserved Meyer lemons from Mo-Foods. We went wild on hot food options, including hearty banh mi burgers and rock shrimp chips with shaved chocolate by KitchenSidecar, gyoza from Saucy Dumplings, and held back from inhaling all the sweets, though PieTISSERIE's salted chocolate cream pie with pretzel crust proved too mighty to resist.

Homegrown Marin Market was started by Danya and Dirk Adolphs, who were inspired by the SF Underground Market. Dirk is launching a new mobile food business selling a vegetarian version of c├╝rrywurst, a sliced pork sausage in curry sauce dish popular on the streets of his native Germany that he told us is undergoing a sort of gourmet discovery era back home. We enjoyed the hearty take on fake meat. He told us he hopes to be involved with the mobile food market Off the Grid.

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