Peaches Patties is a Jamaican catering company based in San Francisco that prides itself on baking a variation of fresh homemade Jamaican patties and other popular Jamaican dishes. Founded by Chef Shani Jones, the company’s focus is to use fresh ingredients and flavorful Jamaican spices that will give their customers a taste of Peaches Jamaican Kitchen.

Peaches Patties’ Ferry Building location menu features their beloved Jamaican Patties in meat and vegetarian options as well as sides including rice, beans, vegetables and plantains. Peaches Patties also offers a selection of Jamaican Beverages.

www.peachespatties.com

Inspired by the street corner bakeries of the Arab world, Reem’s seeks to connect people through the warmth of Arab bread and hospitality. Award-winning chef and activist Reem Assil launched Reem’s as a participant of La Cocina in 2015 and one farmers market location grew to many. In 2017, Reem’s opened its inaugural restaurant in Oakland’s Fruitvale Village and built a consistent fanbase dedicated to its beloved mana’eesh, bread, pastries, dips and housemade beverages.

Reem’s kiosk in the Ferry Building Marketplace is a place where people can drop by to chat, enjoy the warmth of sourdough flatbread and bring home their daily pastries. Reem’s Ferry Building menu features classic dishes from the original Reem’s location and offerings exclusive to the Ferry Building, all depicting the quintessential Arab street food experience and prepared with California love.

www.reemscalifornia.com

The Fatted Calf is an acclaimed charcuterie, butchery, and specialty shop/café. Walk through the doors and it feels as if you’ve entered a secret world of meaty wonders. Their cases are filled with pâtés, salumi, sausages, roasts, and terrines–and when the meat counter crew offers you a slice of the fennel-flecked Sbrisolona and a piece of perfectly rare roast beef, it’s hard to say no.

More than just a butcher shop, the Fatted Calf offers meaty goods and services that are varied and unique. At its most basic level, charcuterie is the technique of seasoning, processing, and preserving meat. But, it is also a way of preserving food cultures and traditions while enriching the daily habit of breaking bread. At the Fatted Calf, charcuterie is a way of life–an approach to cooking and eating that celebrates the pleasures of the table.

https://fattedcalf.com/

In 2010, San Francisco’s street-food scene was taking baby steps, trying to walk the city’s complicated permit requirements. To make it, you needed passion and vision—exactly the two things that fueled the launch of Señor Sisig’s first food truck that year. Inspired by the success of Roy Choi’s Kogi Korean taco truck in Los Angeles, high school friends Evan Kidera, who has an MBA from San Francisco State, and Gil Payumo, an experienced chef, saw Filipino food as a Bay Area cultural force ready to break out.

With a reconditioned Chinese food truck from Modesto that Evan found on Craigslist, they were committed to the format of tacos and burritos. To fill them, they reached back in Gil’s family history to find a dish his dad was famous for at parties: sisig. In the province of Pampanga in the Philippines, where Gil’s family has roots, sisig is rustic drinking food, a highly seasoned mixture of chopped meat from the head and snout of a pig. Gil’s family recipe called instead for pork shoulder: more accessible, friendlier to modern sensibilities, and just as rich and juicy as the traditional version. Gil tweaked the recipe, which calls for infusing the pork with a highly seasoned, slightly spicy marinade for 24 hours before grilling and chopping it. He adapted the method for chicken and tofu.

He and Evan began rolling up sisig in burritos, spooning it into tacos, and sprinkling it on nachos. Driven by word of mouth on social media and the popularity of San Francisco’s newly launched Off the Grid street-food events, Señor Sisig quickly became a local phenomenon. As San Francisco and the wider Bay Area have embraced street food as a beloved form of eating, and expression of grassroots culture and the entrepreneurial spirit, Señor Sisig has grown, too.

With its fleet of four food trucks and three brick & mortars serving the San Francisco Bay Area you won’t have to search long to experience Señor Sisig’s truly unique take on a traditional Filipino delicacy. It’s fast, it’s fun, it’s flavorful, and best of all, it’s truly San Franciscan.

www.senorsisig.com