In January California passed a new Cottage Food Law which gave aspiring bakers, picklers, candy-makers, and other home cooks to legally sell food they make at home. Now ForageSF, the organizati……
Flickr/veganheathenEver wanted to have your own infused vinegar business? Here’s your chance.In January California passed a new Cottage Food Law which gave aspiring bakers, picklers, candy-makers, and other home cooks to legally sell food they make at home. Now ForageSF, the organization behind the now-defunct, home-cook-heavy Underground Market, is teaching a series of March and April classes on what the law means for aspiring culinary entrepreneurs — including several classes featuring Underground Market alums who have gone on to expand their cottage industries into well-known businesses.
See also: California’s Got a Brand New Cottage Food Law
Mark Your Calendar for the Last-Ever Underground Market on December 22
ForageSF: Expanding the Wild Empire
If you’re just looking for a basic overview, Forage Kitchen partner Fred Smith is teaching a class at SOMarts on the new law’s ins and outs, how to use it to your advantage, and how to avoid undue costs in the process (March 13, March 30, April 27; $50 or $30 if you bring a dish to share). Once you’ve taken that, or if you’re already comfortable with the legislative basics, be tutored by successful Underground Kitchen alums. Biscuit Bender’s Van Dao is heading up a hands-on biscuit-making class on March 9 from 4-6 p.m. at Mission Creek Kitchen (550 Alabama). Kelly McVicker of McVicker Pickles is teaching a mustard and infused vinegars class on March 17 (4-6:30 p.m., Mission Creek Kitchen) — you’ll walk away knowing how to make your own ginger-garlic mustard as well as flavored vinegars. Kai Kronfield of Nosh This is teaching a chocolate sauce class on March 30 at the Nosh This factory (2325 3rd, #326) which will set you up with a jar each of balsamic salted caramel and bourbon chocolate sauce.
Tickets and more information on all the classes are available on the ForageSF website. Time to get cookin’.
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Read more http://blogs.sfweekly.com/foodie/2013/03/learn_all_about_californias_ne.php
