On the first day of September,
we went, we prepped, we tasted, we hoped, we organized, we peeled, we diced, we steeped, we churned, we folded, we baked, we served; all in a few hours, in a kitchen that wasn't ours. Leif Hedendal, underground chef, and shuna fish lydon, pastry chef-at-large, put together a vegetarian multi-course meal featuring fruits, veggies and herbs at their most pungent, ripe moment.
Serpentine restaurant in San Francisco's Dogpatch neighborhood was our host.
For the documentation, take a look at the photos on flickr...