The MUTEK.SF Culinary program, in partnership with the Future Food Institute, is dedicated to making conscious gastronomic choices that are as good for the earth as they are for your taste buds. We have committed to help Zero Foodprint recover as much as 500 metric tons of CO2, equivalent to not burning 55,000 gallons of gasoline, by donating a portion of the profits from the festival and all the culinary program events toward their mission.
Throughout the festival, guests can enjoy special bites and intriguing tastes at a number of specially programmed pop-ups and partner restaurants, culminating in a culinary takeover at The Midway SF as part of MUTEK SF 2019: Experience (The Hacker, Legowelt, Tayhana)
Like last year, we’ll be hitting the city with a series of pop-ups showcasing a San Francisco culinary scene just as loud as the arts and music program we are bringing to the city. They’ll be hosted at BiteUnite, a kitchen co-working space and community hub, with a mission to encourage positive food choices and being responsible for the planet and its resources.
Featured chefs include Preston Landers of Naomi Ramen, Tracy Goh of Laksa Project and our culinary ambassador himself Anthony Myint with a San Francisco vs Copenhagen Mission Chinese Food menu.
We're also teaming up with Tequila Tesoro (Jalisco, Mexico), Kimino yuzu soda (Japan), and Vichy Catalan (Spain) to bring a special tequila/yuzu highball cocktail to our Sunday Experience, care of Loló bar manager Leon Vazquez. Chef Guadalupe Moreno, of Mi Morena (a part of La Cocina) will be running the kitchen, serving up tasty Mexican bites for hungry guests, the perfect way to celebrate Cinco de Mayo.