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Dandelion Chocolate Wants to Roast Marshmallows on Valencia Street; Eat Tons of Pie at the SF Pie Social

Plus: Corey Lee talks about his book and chef Robin Song's Korean pop-up returns.

Dandelion Chocolate
Dandelion Chocolate
Ramblist

MISSION— Parking is already terrible, so why not get some joy out of the cramped quarters San Franciscans call home? Dandelion Chocolate has launched a Kickstarter campaign to do just that, by building a parklet in front of their space on Valencia St. The chocolate company will match every dollar raised during the campaign, with hopes of starting construction in May 2015. They hope to include an awning, solar panels, outdoor lighting and eventually a fire pit for roasting marshmallows for s'mores. [EaterWire]

MISSION— Pie lovers of San Francisco, take heed: it's time for the 3rd Annual SF Pie Social and Competition. The delicious event includes live music, kid-friendly activities like face painting, prizes for the best pies and more pie than you can shake a stick at. The event takes place on Sunday, April 19 from 11:30 a.m. until 3 p.m.; buy tickets and get more information on entering the contest here. [EaterWire]

MISSION— Chef Robin Song (Hog & Rocks) is bringing back his Korean pop-up, Junju, this time as a Sunday supper series. Korean barbecue fans can dine upon Song's interpretation of the meal, focusing on classic banchan, and dishes like kimchi pancakes.The chef hopes to take out the "intimidation factor" of ordering food in a different language, or having to cook the food yourself, while enjoying the family-style aspect of the meal. The dinners ($45) will run three consecutive Sundays, starting Sunday, April 19 from 5 p.m. until 10 p.m. [EaterWire]

NOE VALLEY— Corey Lee, acolyte of Thomas Keller and chef of Benu, will be signing his book at Omnivore Books, on Monday, April 20 from 6:30 p.m.-7:30 p.m. The event is free, and may be the closest many of us will get to the Michelin-starred chef, whose tasting menus are currently priced at $228. Stop by to hear about Lee's intricate menus and all the details of running Benu's super-premier kitchen. [EaterWire]

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