Nov 11, 2014
Nomiku x The Perennial
There are so many exciting things happening in the world of food. As we try and bring more technology to your kitchen, there are those like The Perennial taking on the “table-to-farm” movement–making restaurant fare that’s sustainable, using their very own kitchen scraps to continuously craft delicious food. It’s like a never-ending cycle of amazing.
How will they be doing this? Well, make sure to check out The Perennial’s Kickstarter campaign for their Aquaponic Greenhouse. As they explain it, “plants and fish will be raised together in a symbiotic system, which will transform kitchen scraps into delicious ingredients, using one-tenth of the water and one-eighth of the land of traditional agriculture, and it’s all 100% organic.”
Last night, The Perennial held a little preview event of what their concept will be like, and it was all incredibly delicious. You definitely don’t want to miss out when they open up in downtown San Francisco in early 2015.
Here’s The Perennial team, Chris Kiyuna and Anthony Myint with wife Karen Leibowitz.
As you’d expect from the team that also opened SF staples Mission Chinese, Commonwealth, and Mission Street Food, the food they made was amazing. Here’s their sous vide (with Nomiku of course!) oil-poached trout with jalapeno and leek confit, basil, and rye toast.
Here’s the Viridis lettuce cups with Reed Avocados, dill, and an eggplant “tapenade.”
This was the mirin-braised lamb neck, with chickories and radishes, pickled walnut, sorrel, and pomegranate.
And if you’re a little confused about what an Aquaponic Greenhouse is, their team is super responsive and can answer any questions! Reach out to them on their site and don’t forget to check out their Kickstarter–there’s just 10 days left to back!
-The Nom Team
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Tags: aquaponic, bayarea, entrepreneur, food, foodtech, future of food, greenhouse, greens, kickstarter, nom, nomiku, perennial, san francisco, sf, sous vide, sousvide, startup, sustainability, sustainable, tech, the perennial, vegetables.