Upcoming Hygge Porridge Pop Up

Kicking off Wild and Feral Food Week.

Upcoming Hygge Porridge Pop Up
Drawings by the lovely Etosha Terryll.

Drawings by the lovely Etosha Terryll.

I am grateful to have the opportunity to try out my Nordic porridge concept once again at Pizzaiolo on Sunday, April 16th. I'll be dishing up beautiful, delicious bowls with a wild twist starting at 9am and serving until sold out (or 1pm, whichever comes first). They will also have their usual satisfyingly delicious coffee service and pastries available. More information about my porridge pop ups here and spring-focused porridge menu below. I'm especially excited about using wild onion and red bud flowers (assuming I can still get them next weekend) and that my neighbor generously offered up as much of the feral rhubarb growing in her backyard as I want(!) - Oakland community at it's finest. 

Heirloom grain porridge with feral rhubarb(!) crisp, cardamom, yogurt, maple syrup, bay nut, and red bud flowers.

Heirloom grain porridge with feral rhubarb(!) crisp, cardamom, yogurt, maple syrup, bay nut, and red bud flowers.

This time my pop up is kicking off a larger effort to bring wild edible plants to the masses - the third annual Wild and Feral Food Week running April 16-22 and coinciding with Earth Week. Along with my research partners from Berkeley Open Source Food, I have helped coordinate this effort for the past three years and we're ecstatic to report that this year, Wild and Feral Food Week includes restaurants participating from around the world. Visit my recent post about Wild and Feral Food Week or Berkeley Open Source Food for more information. 

The buckwheat, greens, and goat gouda porridge with soft cooked egg. This time also with pea shoots and wild onion.

The buckwheat, greens, and goat gouda porridge with soft cooked egg. This time also with pea shoots and wild onion.

The - now classic - millet and chicken tamari porridge with seared radish and wood sorrel sauce.

The - now classic - millet and chicken tamari porridge with seared radish and wood sorrel sauce.

The art and science of porridge plating.

The art and science of porridge plating.