If the wild foods trend gets any wilder, diners themselves will end up spearing wild boars at the table, perhaps even risking life and limb to subdue their own maniac morels as well. Blessedly, the Wild Kitchen adheres to a less terrifying vision of wild-ness: according to a press release, "wild means uncultivated ... [food] human hands have never touched ... until the day of its harvest."The organization's mission with regard to the cornucopia of the area's non-farmed edibles comes to a delicious head next Friday, Nov. 20. The Wild Kitchen, with special guest chef Boris Portnoy (formerly pastry chef of the late, lauded Winterland), is presenting two courses of a Basque-tinged foraged food feast at SoCha Café (3235 Mission. at Valencia): a prix-fixe menu of seven courses, organized by local forager and wild chef Iso Rabins. The feta cake of Mendocino ocean water with Berkeley-foraged persimmons looks promising, but considering Portnoy's facility with pastry, we're particularly looking forward to the black olive and foraged black walnut financier.
The cost is $50 (there's a $10 corkage fee, plus beer and wine for purchase). Or consider some more creative exchange than cash, like swapping something the organizers want, offering up the use of your truck, or even helping out at the event (if you have restaurant experience). Questions? E-mail Rabins at WildKitchen@gmail.com.