On a cold, chilly summer Friday, I ventured to Off-the-Grid at Fort Mason, a new style of 'catering' service for foodies. This is one crowded food crawl. I loved it! Below is an article about this new street culture.
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The San Francisco Bay Area is home to a wonderfully innovative local street food culture that is growing extremely quickly through its combination of technology and mobile, sustainable, food.
Matthew Cohen, founder, is the owner and operator of Off the Grid, the SFCartProject andTabe Services, a mobile catering consultancy based in the Bay Area of California specializing in Business Development, Social Media, Operations, Permitting and Web services for the Food and Beverage industry. With experience in nearly every aspect of mobile vending, Matthew seeks to assist clients in creating, and executing, longterm sustainable businesses that can be significant and valuable contributors to both their owners and the local communities that they service.
Matt has also been known to occasionally make some Ramen too. You can reach him at matt@offthegridsf.com
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Above are some snapshots. The rolls are called 'Peking Duck Musubi' - delish!
