Northern California (greater San Francisco/Bay Area):
• Pop-ups/station takeovers: $1,200 minimum guarantee to restaurant vendor for 3 hour service based on $1,500 total sales. 79/21 commission split after minimum is met.
• Catering minimums vary by vendor.
• Monthly schedules published 1 week before the first of the month.
• Average price per meal is $14.00 - $15.00
• Vegan option always available.
• Allergens and ingredients noted.
• One-time activation fee and monthly administrative fees apply per cost center.
• For inquiry, please contact Kelly.kim@foodworks.org or (310) 944-0172
Banh Mi & Bowl is a minority & women-led WBENC certified restaurant concept by Vivian Tran. As a Vietnamese native, she is eager to share the humble eats she grew up with hope that as many people as possible enjoy her labor of love.
BANH MI SANDWICH
w/ mayonnaise, house sauce, pickled veggies, cilantro & cucumber
grilled lemongrass chicken sandwich
5-spice grilled pork sandwich
garlic shrimp sandwich
miso tofu sandwich (ve) ROLLS - $8.00
shrimp spring roll w/ peanut sauce (2 pcs)
tofu spring roll (ve) w/ peanut sauce (2 pcs)
Banh Mi & Bowl is a minority & women-led WBENC certified restaurant concept by Vivian Tran. As a Vietnamese native, she is eager to share the humble eats she grew up with hope that as many people as possible enjoy her labor of love.
BYO – BUILD YOUR OWN BOWLS - $14.00
BASE:
rice w/ broccoli & sauce
noodles w/ spring mix, pickled carrots & sauce
spring mix w/ cucumbers, pickled carrots & sauce
PROTEIN:
grilled lemongrass chicken
5 spice grilled pork
garlic shrimp
miso tofu (ve)
SAUCE:
sesame ginger (ve)
nuoc mam vinaigrette
ROLLS - $8.00
shrimp spring roll (2 pcs)
tofu spring roll (ve) (2 pcs)
Former Wall Street financial consultant Nikki Ma founded Buri Buri to pursue her passion for food, leading a minority women-owned culinary venture. She created Buri Buri with Chef Anne who got her training at Le Cordon Bleu. They shares their love for travel and great eats, they bring global flavors to life through diverse fusion of Japanese cuisine.
Bin and Andrew met at Timbuk2, bonded over ping pong, and shared a love for boba milk tea. Their friendship led them to open a boba shop in 2013, focusing on high-quality ingredients and customer service. Their values resonated beyond bubble tea, garnering overwhelming support. They aim to change how people view boba and tea.
Classic Milk Tea
Our Boba Guys Blend No. 1 from Tea People w/ oat milk. The staple of boba milk tea; Contains caffeine & dairy free. 25% Sweet
Jasmine Milk Tea
Our Jasmine Green from Tea People w/ oat milk. Floral & silky.; Contains caffeine & dairy free. 50% Sweet
A tart & fruity drink fused with strawberry, mint & hibiscus tea Dairy free. 75% Sweet
Josh, founder of Bun Me Up, discovered his passion for cooking while working as a dishwasher to support his computer science studies at SJSU. After a career as a software developer, he returned to the kitchen, eventually leaving the corporate world to launch his Asian Fusion catering business, inspired by his restaurant experience and his mother’s cooking.
BUN PLATE - $15.50
served w/ cucumber, cabbage, pickled carrots/daikon, red onions, & cilantro
ENTREES
Soy Garlic Chicken Bun Plate (dairy, gluten, soy, egg)
Southeast - Asian inspired chicken sauteed in a sweet, garlic, soy-based, marinade. sautéed w/ bell peppers & onions, and topped w/ spicy aioli, pickled & fresh onions & fried garlic
Braised Pork Belly Bun Plate (dairy, gluten, soy)
Chinese inspired thick cut soy braised pork belly served w/ pickled vegetables & hoisin sauce
Tofu Bun Plate (v) (dairy, gluten, soy, sesame)
marinated tofu covered in panko bread crumbs then fried until crispy w/ assorted vegetable BBQ glaze drizzled on top
Burma Bay was founded in 2017 by Yongming Yang, Ah Chow Law, and Oscar Aung, who bring over 20 years of restaurant experience and a deep passion for authentic Burmese cuisine. After honing their skills in Malaysia, they moved to the U.S. to refine their craft, creating a beloved spot where every dish reflects their dedication and heritage
BURMA BOWLS
- $14.00
choice of entrée, choice of base, & side tea leaf salad
At Cal-Bistro Indian, we blend India's rich culinary heritage with California's health-conscious spirit. Led by renowned Chef Dinesh, we focus on quality, locally sourced ingredients and healthy cooking. Our menu features traditional Indian dishes with modern twists, from aromatic curries to reinvented street food, all crafted to deliver bold flavors and wholesome goodness. COMBO PLATES - $14.00
Served w/ 5 Lentil Dal, Jeera Pulao, Naan
Old Delhi-Style Chicken Tikka Masala
Spiced tomato gravy w/ boneless chicken in deep, aromatic flavors reminiscent of Delhi’s iconic Mughlai cuisine
Rajasthani Red Chili Goat Curry
Fiery Rajasthani dish of slow cooked goat in a smoky red chili & yogurt
gravy
Waterchestnut Corn Saag (v)
Earthy flavors of leafy & collard greens, swiss chard w/ subtle crunch of waterchestnuts simmered in delicious aromatics
The executive chef and owner of Crouching Tiger, originally from Sichuan, China, began his culinary career at the age of 15 and has dedicated his expertise to introducing authentic Sichuan cuisine to American patrons in a healthy way. With years of experience and a deep passion for Chinese food, the restaurant offers a menu featuring the authentic flavors of Sichuan, Hunan, and Mandarin cuisine, and has been a Michelin Guide Bib Gourmand favorite since 2009.
TIGER BOX
choice of protein & choice of base served w/ steamed broccoli & Chinese pickles
PROTEIN
general chicken - $13.50 orange chicken - $13.50
vegan mapo tofu (ve) - $13.50
xing jiang cuman lamb - $15.00
BASE
white rice (ve) garlic noodles (v) egg fried rice (v)
Chef Jai and his wife Vicky, owners of Curry Leaves Bistro, bring the rich culinary traditions of Penang, Malaysia, to their restaurant. Jai's cooking is deeply influenced by his mother, grandmothers, and community, reflecting a diverse heritage of home-cooked meals and vibrant street food culture.
ENTREES
Nasi Lemak Chicken - $13.00
coconut milk rice served w/ onion sambal (contains anchovies), sliced cucumber, hard boiled egg & chickens (boneless chicken in a tangy, sweet, spicy sauce) served w/ roasted peanuts & fried anchovies on the side
Nasi
Lemak Lamb Rendang – $15.00
coconut milk rice served w/ onion sambal (contains anchovies), sliced cucumber, hard boiled egg & lamb rendang (rich spiced boneless lamb curry stew w/ coconut milk) served w/ roasted peanuts & fried anchovies on the side
Nasi
Lemak Vegan - $13.00
coconut milk rice served w/ onion sambal (vegan), sliced cucumber, tofu & tempeh sambal (fried tofu & tempeh in a tangy, sweet, spicy Sauce) served w/ roasted peanuts & vegan crackers on the side
ICE
SANDWICHES FLAVORS:
Chef Anil Panta, owner of The Gurkha Kitchen in the Bay Area, brings over two decades of culinary experience from India and Nepal, including his time as a head chef on a Carnival Cruise ship and at Sutter Health Burlingame. With a background in hotel management and a passion for authentic flavors, he and his team craft traditional Indian and Nepali dishes, offering a rich and diverse dining experience.
NEPALI COMBOS
all dishes served w/ jeera rice, dal fry & butter naan
momo nepalese dumpling (4pc) - $5.00 w/ tomato sesame sauce choice of chicken or paneer vegetable (v)
Chef Anil Panta, owner of The Gurkha Kitchen in the Bay Area, brings over two decades of culinary experience from India and Nepal, including his time as a head chef on a Carnival Cruise ship and at Sutter Health Burlingame. With a background in hotel management and a passion for authentic flavors, he and his team craft traditional Indian and Nepali dishes, offering a rich and diverse dining experience.
CLASSIC INDIAN ENTREES
all dishes served w/ biryani rice, chana masala & naan
kadai lamb - $14.00 lamb & bell pepper curry
chicken tikka masala - $14.00
oven roasted chicken in rich tomato sauce
shai paneer (v) - $13.50
cottage cheese & creamy onion tomato sauce
ADD-ONS:
2pc gulab jamun (v) - $4.00
jal jeera (v)- $3.00 spicy mint & cumin flavor drink
Chef Anil Panta, owner of The Gurkha Kitchen in the Bay Area, brings over two decades of culinary experience from India and Nepal, including his time as a head chef on a Carnival Cruise ship and at Sutter Health Burlingame. With a background in hotel management and a passion for authentic flavors, he and his team craft traditional Indian and Nepali dishes, offering a rich and diverse dining experience.
INDO CHINESE ENTREES
Chicken Manchurian - $15.00
batter fried chicken tossed in a soy garlic sauce w/ vegetable fried rice & veggie spring roll
Gobi Manchurian Plate (v) - $14.00
batter fried cauliflower tossed in a soy garlic sauce w/ vegetable fried rice & veggie spring roll
Former Wall Street financial consultant Nikki Ma founded Hongry Kong to pursue her passion for food, leading a minority women-owned culinary venture. Along with Chef Cathy, who share her love for travel and great eats, she brings global flavors to life through diverse concepts, like dim sum.
ENTREES
Dim Sum Platter - $13.50 shrimp dumpling, pork & shrimp siu mai, bbq pork bun, lotus wrapped pork sticky rice & sesame ball w/ red bean paste
Vegan Dim Sum Platter (ve) - $13.50 taro potstickers, mushroom sticky rice siu mai, bbq vegan bun, fried vegan spring roll & sesame ball w/ red bean paste
Little Green Cyclo was founded in 2010 by Monica Wong and Quynh Nguyen, combining their diverse backgrounds in finance, technology, and the restaurant industry to bring authentic Vietnamese cuisine to the Bay Area. Monica, who grew up in a family restaurant but built a career in finance, and Quynh, a former professional table tennis player from Saigon who later opened a Cajun fusion restaurant, joined forces to create a beloved food brand known for its quality and flavor.
VIETNAMESE VERMICELLI BOWLS - $14.50
choice of protein topped w/ salad greens, green onion oil & shallots
Proteins:
5-Spice Grilled Chicken Vermicelli Bowl
w/ gluten-free fish sauce vinaigrette
Lemongrass Grilled Pork Vermicelli Bowl w/ gluten-free fish sauce vinaigrette
Tamarind Tofu (ve) Vermicelli Bowl
w/ gluten-free soy sauce vinaigrette
Former Wall Street financial consultant Nikki Ma founded Miss Subi to pursue her passion for food, leading a minority women-owned culinary venture. Along with Chef Ceci who shares her love for travel and great eats, they bring global flavors to life through diverse fusion of Asian-island cuisine.
ENTREES
Huli Huli Chicken Plate - $13.50
marinated chicken in a Hawaiian sweet & savory teriyaki-style sauce served w/ rice, & street corn, yuzu aioli & furikake
The owners of Peacock Indian Cuisine in Dublin are driven by a passion for authentic Indian flavors and a commitment to delivering exceptional dining experiences. With chefs who bring years of expertise in home-style cooking, they blend traditional techniques with modern tastes to create a menu that offers both vegetarian and non-vegetarian dishes, all while prioritizing guest satisfaction and the pursuit of perfect ingredients.
March 11th, 2025
all dishes served w/ butter naan, chenna masala, gulab jamun
Combo -
malai kofta & vegetable dum biryani Non-Veg Combo - $13.50 andhra chicken curry & chicken dum biryani
The owners of Peacock Indian Cuisine in Dublin are driven by a passion for authentic Indian flavors and a commitment to delivering exceptional dining experiences. With chefs who bring years of expertise in home-style cooking, they blend traditional techniques with modern tastes to create a menu that offers both vegetarian and non-vegetarian dishes, all while prioritizing guest satisfaction and the pursuit of perfect ingredients.
March 12th, 2025
all dishes served w/ butter naan, aloo gobi & double ka metha
The owners of Peacock Indian Cuisine in Dublin are driven by a passion for authentic Indian flavors and a commitment to delivering exceptional dining experiences. With chefs who bring years of expertise in home-style cooking, they blend traditional techniques with modern tastes to create a menu that offers both vegetarian and non-vegetarian dishes, all while prioritizing guest satisfaction and the pursuit of perfect ingredients.
Street Food Menu
Samosa (v) - $3.00
Samosa Chaat (v) - $5.00
samosa, w/ chenna masala, tomato onion, green chutney, and sweet yogurt
Dahi Papdi Chaat (v) - $5.00
flat papdi w/ tomato onion garbanzo beans, mint tamarind chutney & sev
Aloo Tikki Chaat (v) - $5.00
aloo tikki w/ chenna masala tomato onions, chutneys & sev
Chicken Lollipop (2 pcs)- $5.00
Dosa (v) - $7.00
flat crepe made w/ coconut peanut chutneys & sambha
Yusuf and his family opened Pita Gyros in San Bruno in 2016, inspired by his father Feti’s 35+ years as a chef. Feti honed his skills on Carnival Cruise ships and as a personal chef in Saudi Arabia, bringing authentic Greek and Mediterranean flavors to their family-owned restaurant.
ENTREES
Pita Gyro Sandwich - $13.00
served w/ choice of protein, pita bread, lettuce, tomatoes, cucumbers, onions & yogurt tahini sauce
Combo Plate - $16.00
served w/ choice of protein, rice, pita bread & salad (lettuce, cabbage, tomatoes, cucumbers, onions & carrots) w/ balsamic dressing
Brothers Jimmy and Paul, along with their best friend Willy, turned their backyard passion for barbecue into Smoked Out BBQ after years of perfecting their rubs, sauces, and smoking techniques. Committed to homemade quality and bold flavors, their signature creations, like the Ghost Honey BBQ Sauce, bring their love for grilling to the community.
green mix salad w/ Italian dressing (ve) hawaiian rolls (v)
Superfine Kitchen was founded on the belief that knowing where your food comes from and how it’s prepared is essential. We offer fresh, quality meals with no prep required, ensuring ingredients stay fresh and flavorful. Committed to sustainability, we prioritize local vendors, minimize waste, and have saved tens of thousands of single-use containers through our reusable container program.
Husband and wife duo, Preet Sachdev and Amrit, opened The Mynt Indian Restaurant in San Jose, CA, with the goal of offering a fresh perspective on Indian cuisine. With a passion for culinary innovation and hospitality, they created a dining experience that combines traditional Indian flavors with contemporary culinary delights, set in a charming ambiance
South Indian Combo Lunches
Idli, Sambar, Paneer Manchurian, & Lemon Rice
Idli, Sambar, Chili Chicken, & Lemon Rice
Husband and wife, Billy Wong and Jaclyn Nguyen, founded The Unique Cuisine in 2014, driven by their shared passion for sushi and hospitality. With a commitment to quality and innovation, they mastered the art of mass-producing authentic sushi, transforming their brand into a go-to name for corporate sushi experiences in the Bay Area.
UNIQUE POKE BOWLS
- $16.00
all bowls come w/ sushi rice, spring mix, edamame, seaweed salad, cucumber, green onions, masago, sesame seeds & choice of sauce
Former Wall Street financial consultant Nikki Ma founded WoKitchen to pursue her passion for food, leading a minority women-owned culinary venture. Along with Chef Cathy, who share her love for travel and great eats, she brings global flavors to life through diverse concepts.
ENTREES
Garlic Chili Chicken Plate - $13.50
stir-fried chicken & vegetables in a spicy garlic-chili sauce served w/ white rice & tomato braised tofu puff
Mongolian Beef Plate - $13.50
stir-fried beef & vegetables in a soy sauce & house bean chili sauce glaze served w/ white rice & tomato braised tofu puff
Braised Tofu w/ Vegetable Plate (ve) - $13.50
stir-fried tofu & vegetables in a garlic sauce served w/ white rice & tomato braised tofu puff
Ronnishia Johnson-Hasan and Rheema Calloway, founders of The Vegan Hood Chefs, launched their business in 2017 to transform soul food classics into flavorful vegan dishes while addressing food injustice in San Francisco. Growing up in Lakeview and Bayview Hunter’s Point, their backgrounds in community organizing and firsthand experiences with food apartheid inspired their mission to bring healthier, accessible options to the Bay Area.
