


1. make a mushroom broth from dried mushrooms, leeks, garlic, herb stems, bay leaf, onions, celery and carrots.
2. blend together toasted red walnuts with parmesan, garlic, parsley, sage and olive oil for pesto.
3. saute risotto, onions and garlic in olive oil then cook in mushroom broth. finish with cream and parmesan.
4. sautee fresh blue corn with garlic and mushrooms in olive oil. finish with torn sage, cracked black pepper, toasted red walnuts and squash blossom.
5. top the risotto with pesto and sauteed corn and mushrooms.

OUTSIDE IN
Food from: Deja Vu Gorditas, Peace Meals, Barcelona La Bona, Smitten Ice Cream, That Guys Fries, Gumbo Cart, Creme Brulee Cart, Brazilian Bites, Javi's Elotes, Chile Lindo and more
Music by Mucho Axe and Canto Mixto
Sandra Duran Y Ryan Garcia (Flamenco dance)
DJs: Fausto, EKG, Selctor Ben {GumboMan}
November 21st from 7pm - 2 am
Baobab Village (former Bollyhood cafe)
3372 19th Street (between Mission and Capp)
$5
RSVP on Facebook





Tune: I Know (ft. Pharrell) from Hindustani Gangster
Tune: Ley Ja Kitte Door {DJ Ear Flaps joint}
Tune: Gentleman f. Bajah by J.Period & K'Naan from The Messengers (Trilogy)

In the fall twenty years from now, kids will be "making music on their cell phones and grilling octopi."
great pics!! I'm homesick for San Francisco.
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