- Taste Pavilions
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- Food for Thought Free Films
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- Taste Workshops
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- Slow Food Nation Book Signing Schedule
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- Robert Mondavi Institute for Wine and Food Science
- Mysterious Bolinas
- Davis’s Local Food for Local Schools
- Gems of Marin
- Half Moon Bay Coastal Pleasures
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- Mendocino County: America’s Greenest Wine Region
- Marin Creameries
- Merced Grass Based Dairies with Joel Salatin
- Slow Journey to Alemany Farm
- Slow Hikes
- Food Bill Declaration
- Youth Food Movement
- 7 Itineraries to Navigate SFN
- National Labor Day Picnics, A Picnic in Every State
- Conferences
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Taste Pavilions
Saturday, August 30; 11am – 3pm (SOLD OUT); 5pm – 9pm (SOLD OUT) | Sunday, August 31; 11am – 3pm (SOLD OUT); 5pm – 9pm (SOLD OUT) | Cost: $45 - $65 (Sunday evening Taste tickets for sale only at Bay Area Whole Foods stores at a reduced price) | Fort Mason Center/Festival Pavilion
The Taste Pavilions present an unprecedented opportunity to sample the regional foods of America, with products from every state hand-picked by ‘curators’ who are nationally recognized experts in a particular type of food.
This bounty will be organized into 15 distinct pavilions within the 50,000 square foot pier at Fort Mason. Each pavilion will offer two types of food plates, flights and snacks, and connect visitors with the artisans’ process via unique displays and demonstrations. Strawberries and cream will be hand-cranked into ice cream at the Ice Cream Pavilion; stuffed breads and pizzas will be baked outside in the tandoori and wood-burning ovens of the Bread Pavilion; quick pickles will be brined at the Pickles & Chutney Pavilion. The Taste Pavilions represent Beer, Bread, Charcuterie, Cheese, Chocolate, Coffee, Fish, Honey & Preserves, Ice Cream, Native Foods, Olive Oil, Pickles & Chutney, Spirits, Tea and Wine.
Flights are designed for curious visitors to taste a cross-section of what the country has to offer – for example, a selection of single-origin bean to bar chocolates crafted by top notch small American artisans from Missouri, California, Massachusetts and Utah. Snacks are designed to fulfill visitors’ hunger for a heftier plate of regional food, such as a slice of warm skillet corn bread with Kentucky ham and Appalachian sour corn relish.
To provide a backdrop to the unique and delicious foods, over a dozen of the Bay Area’s most celebrated architects have worked pro-bono to design each Taste Pavilions.
A limited number of reduced-price and free tickets to the Taste Pavilions are available for students, community activists, farmers, chefs and artisans. Please use our online form to submit a scholarship request.
Taste Pavilion Partner
Fort Mason Center Master Plan Designer: Hans Baldauf, Baldauf Catton Von Eckartsberg Architects
Welcome Pavilions Designer: Mark Jensen, Jensen Architects