SF FoodLab

08/08/2017

Look what those crazy kids over at 49 Square are up to!

Did you know that the Nicoise Salad originated in Nice, France? Isn't that nice? :) We sure think so!

01/08/2015

What the Governor is eating.....49 Squares new House cured Duck Proscuitto, grappa soaked cherry mustardo and micro mire poix in rye crisp. He loved them!

01/03/2015

We are looking for a catering sales manager to join our team! There are a lot of opportunities in our growing company and we are looking for a creative, hard working individual to join our sales team. If interested, please email [email protected].

12/12/2014

Nice!

09/25/2014

Wow! A chance to work with that great team! I'm in......

We are hiring event staff at all levels, so if you are interested in joining a fun team please email us with your resume! We are looking for FOH and BOH positions. [email protected]

09/12/2014

Look what those crazy kids are doing over at 49 Square catering! Go over there and like them if you haven't already!

08/08/2014

If you want more recipes like this come like us at 49 Square Catering !

Nothing says summer like fragrant peaches and Chef Mark has an amazing peach condiment that works well with pork, chicken or even as a vanilla ice cream topper! You chose your version!

49 Square Peach Salsa:
1 pound free stone Frog Hollow Peaches
1 tbls minced fresh ginger
1 tbls minced fresh tarragon

Wash peaches and remove pits, leave skin on
Dice 1/4 inch
Puree one cup of diced peaches
Combine all

Season to taste. Yields One Quart. Enjoy!

04/03/2014

49 Square at it AGAIN! AWESOME EVENT LAST NIGHT AT TERRA GALLERY, LOOKED SUPER CLEAN!

Colorful, casual and tasty - soup, salad and sandwich station

03/26/2014

Fab food + candid Conversation w/ Chef Mark Walker + of 3/25

08/19/2013

Our friends at 49 Square knocked it out of the park last night! Lots of fun on this one!

Here we go, playing with our food again!

If you’ve been following our recent posts, then you know we’ve been using edible components in our floral designs. It seems only natural that an edible centerpiece would evolve into a component of the menu, and that’s exactly what happened last night.

Guests harvested their salad of baby lettuces, tiny carrots, radishes, summer squashes, mushrooms, tomatoes and edible flowers growing out of quinoa “soil” in miniature vegetable garden boxes using clippers and trowels. Tiny watering cans for the dressing completed the look.

08/06/2013

Hi People! If you haven't liked our other project yet, come check out 49 Square Catering! Lots of fun food and pictures, we play with our food!

https://www.facebook.com/49SquareCatering

We play with our food. So, no matter what we create for you, it will be presented with style and a b