Acclaimed South of Market restaurant Salt House announces a new pasta program for autumn 2019 with a hyper-local focus on exquisite seasonal ingredients grown by select small farms within a 90-mile radius of San Francisco. Reflecting their Chef de Cuisine’s upbringing as a Japanese-American growing up in Los Angeles, Evan Gotanda’s latest pastas commingle his expertise of French technique and Sicilian cuisine with a street-tested love for urban Korean, Chinese, Mexican, and Mediterranean foods. The result is a truly global rendezvous of astonishing flavors that are well balanced and meticulously executed by Gotanda alongside Executive Chefs/Owners Mitchell and Steven Rosenthal.
Salt House’s fresh pastas will now rotate in congruence with the seasons as produce arrives from four farms located just to the North, South, and East of downtown San Francisco. Lonely Mountain Farm (Watsonville, CA) is a first generation 12-acres certified organic farm growing diverse specialty vegetables and produce from perennial fruit trees. Lonely Mountain’s harvest is exclusively for select Bay Area restaurants (Salt House, Tartine, Quince) and local farmers’ markets (including CUESA’s Ferry Plaza Farmers’ Market). Select ingredients for the pasta program include heirloom tomatoes, basil, opal basil, zucchini, cilantro flowers, shishito peppers, among others.
Dirty Girl Produce (Santa Cruz, CA) is a 40-acre certified organic family farm with over 20 varieties of fruits and vegetables sold only at 10 farmers’ markets in Santa Cruz, Berkeley, and San Francisco. Gotanda sources tomatoes, haricot vert, romano beans, baby carrots, and green onions for his pastas. Marin Roots Farm is a certified organic, family-run vegetable farm located in the rolling hills of Marin County where Gotanda receives garnishes (i.e. chocolate mint for corn agnolotti pasta). G&S Farms (Brentwood, CA) provides corn for select pastas.
Gotanda’s singular new pasta program for autumn 2019 includes two pastas rolled out each month from August – November 2019:
Duck Mole Cavatelli with Pickled Beets, Roasted Carrots, Queso Fresco, Micro Cilantro, Rice Cracker
Smoked Lamb Pappardelle with Ricotta Salata, Cherry Tomatoes, Pickled Vegetables, Fried Corn
Tomato Braised Lamb Shoulder Fettucine with Romano Beans, Whipped Crème Fraiche, Arugula Powder
Corn & Ricotta Agnolotti with Shishito Peppers, Cherry Tomatoes, Queso Fresco, Tajin, Aioli, Lime Juice, Red Onion, Cilantro Flowers, Chocolate Mint
Fettucine with Tomato, Garlic, Chili Flake, White Wine, Crab, Haricot Vert, Cilantro Flowers, Opal Basil, Basil
Squid Ink Dough Agnolotti with Shrimp Filling, Clams, Shrimp, Shishito Peppers, Garlic, White Wine, Dried Clam Powder
Gnocchi with Chicken Broth, Carrots, Haricot Vert, Celery, Onion, Zucchini, Shishitos, Parsley, Tarragon
To view the current Salt House lunch and dinner menus, please visit: salthousesf.com/menus
About Salt House
Established in 2006 by Town Hall, Anchor & Hope and Jersey Fine Foods brothers Mitchell and Steven Rosenthal, Salt House has been an integral part of the ever-evolving South of Market district for over a decade. Salt House offers a Contemporary American menu with international flair, highlighting Chef de Cuisine Evan Gotanda’s focus on locally sourced, seasonal ingredients along with his background in Asian, French and Italian cuisine. To complete the Salt House experience is Bar Lead Gabe Cothes’ award-winning cocktail program and an international wine list curated by award-winning Sommelier Haley Guild Moore.
Located in an old 1890s printing press, the building’s beautifully exposed brick, high ceilings, raw fixtures and warm lighting create an unforgettable ambience for diners. On the mezzanine level of the dining room is a 168-square foot, semi-private, open air loft that provides a perfect cozy, yet lively space for intimate group dining experiences. For more information, please visit: salthousesf.com
Media Contact: Jesse P. Cutler, JP Cutler Media, 510.658.3236, firstname.lastname@example.org