The American Grilled Cheese Kitchen

Del Popolo is a mobile pizzeria designed to bring Neapolitan-inspired pizza to the people, rather than drawing them to a fixed location.  It features a 5,000-lb Stefano Ferrara wood-fired brick oven inside a deconstructed, modified transatlantic shipping container mounted to a Freightliner M2 truck. The end result is a glass-enclosed exhibition kitchen much as one might find in a restaurant. The name Del Popolo means ‘of the people’ and stems from a belief in the simple and egalitarian nature of pizza.  The pizza is prepared using an on-board dough mixer and a combination of organic ingredients sourced from small, generational domestic and Italian producers. Owner and operator Jonathan Darsky’s thin and perfectly blistered crusts at San Francisco’s flour + water have previously been recognized by The San Francisco Chronicle, 7×7, San Francisco Magazine, Gourmet, Food & Wine Magazine, The New York Times and Sunset Magazine among others. More information delpopolosf.com

Pac Brew Lab started in a garage as a place for Patrick and Bryan to experiment with new beer flavors, styles, and brewing techniques. What started out as a place to share new creations with friends grew into a bi-monthly, totally free event with hundreds of our “new” friends and great local street food vendors.

Patrick and Bryan brew small batches which allows for constant beer experimentation. They have been known to create exotic beer styles such as their Hibiscus Saison, Squid Ink Black IPA, Chamomile Ale, Lemongrass IPA, and Szechwan Peppercorn Red ale, wine soaked oak aged Brown Ale. Pac Brew Lab is always on the lookout for new ingredients and inspirations that will help them create new and tantalizing yet pleasing and palatable beers for the public. More information: pacbrewlab.com.