Oakland’s Forage Kitchen, the brainchild of food entrepreneurs Iso Rabins and Matt Johansen, scratches the itch of cooks, eaters, and general food-aficionados. In fact, FK’s website boasts it as a “home to anyone who loves food.” A commercial kitchen, event space, cafe, and growing lineup of dinners and culinary workshops make up this commissary-like enterprise.
Forage Kitchen’s main feature is in fact, the kitchen, which is available to novice cooks and veteran chefs alike. Varying levels of membership grant you use of everything from the double-stack convection ovens to the Cryovac, and a dishwashing station means you can pump out Grandma’s bolognese all day without scrubbing the pots. FK’s cafe has a small yet well-appointed menu of sandwiches, salads, and the extremely intriguing umami-rubbed roasted chicken, complete with yuzu mayo and nasturtium chimichurri.
But Forage Kitchen is not just a co-working space. It’s also a full-service venue with in-house chefs. Their latest culinary series is the Sunday Supper Family Meal, modeled after those served to restaurant employees–a casual dinner with delicious offerings, hefty portions, and friendly company. Held every second Sunday, the events “feel like a casual version of Lazy Bear,” SF’s two Michelin-starred supper club (SF Weekly). FK’s head chef Nick Pallone will be at the helm of the upcoming Sunday Supper on December 11. The former chef de cuisine at Chris Cosentino’s Cockscomb will prepare six courses of winter Californian fare, like garlic-fried Dungeness crab bisque and a whole-roasted Christmas duck.
Check out the rest of the menu and keep an eye out for January’s Sunday Supper– coming soon!