Forage Kitchen Well on Its Way to Becoming Reality

Categories: SFoodie
iso 1 (1).jpg
Andria Lo
While it is still in the early stages of planning, Iso Rabins' "Forage Kitchen" project seems to be moving right along. Rabins, founder of the Underground Market , Wild Kitchen, and Forage SF, expects the shared-use kitchen and event space to be built out within four to five months, and operational within the year. 

 Forage Kitchen promises to be a new kind of food business incubator, in that it's available to everyone, regardless of experience or level of commitment, so that anyone who's ever wanted to dabble in the world of professional cooking can have a chance. Different levels of membership will be available for casual users and more serious food entrepeneurs. 

 Besides the shared-use kitchen, the facility will provide storage and office space for budding business owners as well as support to help them take care of the less glamorous aspects of starting a new venture.
"I basically want to create a space that helps out with that stuff, that lets people focus on what they actually want to be doing, which is making food and creating business, instead of focusing on what permits they need or how to set up their website or how to get their business license," says Rabins. "There's so much that goes into starting a business that has nothing to do with food, and it discourages a lot of people. So I want to take care of that." 

Once up and running, Forage Kitchen is sure to be a buzzing hub of culinary activity, with features like a rooftop garden, a meat curing room, a brewery, and a cafĂ©. Classes and workshops will be taught by local food professionals in all manner of subjects, like canning and butchering, and will be open to everyone. 

Until then, you can keep up with Forage Kitchen's progress on its website and Kickstarter page, which will also keep you posted on upcoming fundraising events.
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