Namu Gaji served up KFC (Korean Fried Chicken) sandwiches.
Some of the city’s more musically inclined food fans gathered at Public Works on Saturday to escape the fog, take in a few bands, and graze on some pretty sophisticated food, at least for a concert venue. Chefs in attendance at the first ever Noisette, serving up bites that were part of the ticket price, included Dennis Lee (Namu Gaji), Jason Fox (Commonwealth), Ryan Pollnow (Flour + Water), and Adam Dulye (Monk’s Kettle, Abbot’s Cellar). Check out our slideshow of the food highlights, and at least one picture of a band.
The scene was mellow and fun at Saturday’s event, which occupied the afternoon hours at Public Works and drew a pretty different crowd from SF Chefs.
The food, by and large, was far better than your average concert fare, and attendees got a passport with which to collect nine tasty bites, including these char siew chicken bao from chef Blair Warsham of guerrilla dining outfit Graffeats
Check out chef Dennis Lee (left) looking cool as he fixes up some of KFC (Korean Fried Chicken) sandwiches, served with a side of kimchi.
Chef Jason Fox brought some delicious grilled lamb cheeks, which were served with barley, pickled onions, and a gel made from cucumber and tomato dashi.
Newly promoted Flour + Water chef de cuisine Ryan Pollnow served the single tastiest (and most ambitious) bite of the day, which was a flatbread cracker topped with rabbit three ways — rabbit liver mousse, rabbit terrine, and rabbit loin (photo follows).
Rabbit three ways: Not your dad’s concert food.
Butterfish crudo with serrano ham, soft eggs, microgreens, and smoked paprika.
Root beer floats with vanilla ice cream.
Chef Ian Marks plating his po’boys.
Oh, and by the way, there were bands.