On Thursday, September 24 at 6:30pm, Joji will be holding his first “Through the Kitchen Window” pop up at 9th Avenue. Tickets are now available on Eventbrite, and details are below.
Everyone knows late September is the most revered time for San Franciscans. It’s the time of year in which we are most confident in planning the outdoor gatherings the rest of the country has been enjoying all summer. As such Nopalito Chef Joji Sumi has chosen Thursday September 26th, for his inaugural, Through the Kitchen Window, pop-up in Nopalito’s garden patio. Drawing on over 20 years of experience, he’s created a personal five-course menu inspired by local farms and the ingredients they produce. The menu and more about Joji below.
Pig Face Toast – farm Egg, milperas
Fried Pumpkin Blossoms – kefir, sage
Halibut Crudo – preserved lemon, rapes, avocado, cress
Corn soup – heirloom tomatoes, pig ear bacon, greens
Fish Collar – roasted grapes, rice cake, shishito peppers, burnt lemon
Chicken Thigh – eggplant, Jimmy Nardello Peppers, Early Girl Tomatoes
Ice Cream Sundae – Concord Grapes, Toasted Almonds
About Joji Sumi Born in Japan and raised in Michigan, chef Joji Sumi started cooking at the age of 16 when he took a position in a small Michigan restaurant. There, he spent six years working closely with local farmers and gained a deep appreciation for ingredients and their sources. Over the course of the next decade, Sumi worked in kitchens in Connecticut, Florida, and Chicago. In 2007, he joined the Mezze Restaurant Group in the Berkshires where he continued to focus on locality and seasonality, sourcing the majority of his ingredients within a five-mile radius of the restaurant. In 2009, Sumi was named the executive chef of the group and remained until heading out West in 2013. After a number of stages throughout the Bay Area, took the position of sous chef at Nopalito’s 9th Avenue location, which he holds to this day.
Date: Thursday Sepetember 24
Location: Nopalito; 1224 9th Avenue
Cost: $40 for food; $20 for drink ticket