News

Off the Grid returning for 8th season

February 16, 2018

Starting March 2, 2018, beloved Bay Area icon Off the Grid: Fort Mason Center returns for its 8th season, coming alive every Friday night through Oct. 26 from 5-10 p.m., according to a press release. This year, Off the Grid is sporting a fresh logo and mascot as part of a new brand identity.

New weekly features that guests can look forward to each Friday at Off the Grid: Fort Mason Center include:

• The introduction of a new VIP Tasting Ticket experience, presented by Off the Grid Catering. This is an opportunity for those who want to enjoy multiple food experiences without the wait. The pass gives ticket holders access to a line-free window at a rotating selection of trucks and tents offering specialty bites curated by Off the Grid Catering. Guests can purchase Tasting Tickets in advance by visiting www.otgfmc.com, or in-person at the Information Booth ($25 for 4 tastes).
• The debut of Off the Grid's open-air pop-up kitchen known as Cubert Cold Prep. A new mobile kitchen and retail space — first introduced at Off the Grid: Fort Mason Center last season — Cubert Cold Prep is equipped with everything needed to store, prep and serve food in a structure that offers the perks of a permanent shelter without the physical constraints. 
• A rotating lineup of the budding food entrepreneurs who are participating in Off the Grid's 2-year mobile incubator program known as Instrucktional. Current participants in this year's program will set up shop in a new Cubert Cold Prep and include:
• Asha Flora: Offering a variety of vegan grain bowls, Sofia Ghafari blends flavors from Portuguese and Persian cuisines proving that vegan food can be both comforting and hearty.
• Heff's: Founded by entrepreneur Anthony Heffernan (a.k.a. Heff), Heff's serves handcrafted, chef-driven burgers with the sophistication of a steakhouse.
• Manjé: Haitian-born entrepreneur Dimitri Lilavois helms this Haitian Caribbean concept, which incorporates nuanced African and European flavors while keeping one foot deeply rooted in the tradition of Caribbean cooking.
• A full bar presented in partnership with Diageo and Rye on the Road featuring craft cocktails made with select liquors including Tanqueray, Don Julio, Bulliet and Ketel One, as well as premier wine and craft beer from Magnolia Brewing Co.

A diverse selection of trucks, tents and open-air kitchens will line the perimeter, placing the cocktail bar, seating areas, performances and special programming at the heart of the market. Communal-style seating such as beer garden tables and benches will replace individual chairs creating a cozy and convivial atmosphere, and an opportunity for guests to choose their own lounge experience.

Regularly scheduled themed nights throughout the 2018 season include:

• First Fridays: rotating guest DJs in partnership with BFF.fm, a non-profit Internet radio station based in San Francisco that aims to support emerging and underground artists;
• Derby Day (March 9): visits from members of the B.A.D. (Bay Area Derby) who will be rolling through the market while mingling with guests and posing for photos;
• May the Fourth Be With You (May 4): a stormtrooper takeover from the The 501st Golden Gate Garrison as well as a special appearance from the The Cantina Party Band and curated Star Wars themed food and beverage offerings.

This year, over 30 of the Bay Area's best mobile food concepts will gather each week serving a culturally diverse selection of food and drinks in a lively, communal atmosphere. In addition to the rotating lineup of Instrucktional participants, the list of creators includes familiar and new businesses such as: 

•  Mama Lamees: Palestinian immigrant-owned business launched through San Francisco's culinary incubator for low income entrepreneurs, La Cocina, serving Authentic Middle Eastern kebabs, ejja (vegetarian fritters) and mutabal (baba ghanoush);
• Bini's Kitchen: Nepalese momos traditionally prepared with home ground spices and local ingredients, also launched through La Cocina;
• El Porteno: Hand held Argentine empanadas made from family recipes passed down through generations and featuring local, organic ingredients;
• Jeepney Guy: Atypical Filipino food such as lechon, slow roasted pork belly and vegetarian lumpia, named after an iconic symbol of Filipino culture;
• Senor Sisig: A mashup of the best that Filipino food and Mexican taquerias have to offer, serving sisig-style (24-hour marinated pork shoulder) tacos, burritos and fries;
• Johnny Doughnuts: Handmade, small-batch doughnuts with flavors inspired by the seasons;
• The Chairman: A variety of savory baos prepared steamed or baked and featuring bold, unique flavors inspired by Asian street food;
• Southern Comfort Kitchen: Authentic New Orleans-style Cajun food including fan-favorite loaded crab fries and Po' boy sandwiches.