ONLINE REGISTRATION IS NOW CLOSED for our May 14 Night Market Event. However, we will be accepting limited walk-ins on a first-come, first-served basis. If you haven’t already, please take a moment to sign up for our mailing list so you can stay posted on future night markets and other events. Thank you so much for all the support! We look forward to seeing you there.

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COME EAT WITH US @ OAKLAND BLOOM’S NIGHT MARKET!

Come experience a communal hawker-style dining experience with friendly folks and delicious small plates! Each event offers a variety of cultural street-style comfort food cooked by aspiring chef entrepreneurs trained through Oakland Bloom’s Open Test Kitchen program. The Open Test Kitchen Program is a community food court + hands-on food incubator program that provides refugee, immigrant, and low-income chef entrepreneurs with a creative space to test new and traditional cultural recipes and share their refined dishes with eaters in a low-risk commercial setting via Oakland Bloom’s night market pop-up.

Featuring home-style small plates that are difficult to find in restaurants, suggested donations are:

ONLINE (40 spots available per seating hour): Suggested minimum donation $18.75 per person for 3 plate tickets + 1 drink ticket.

AT THE DOOR/IN-PERSON (limited spots available per seating hour): Suggested minimum donation $20 (cash only) for 3 plate tickets + 1 drink ticket.

PLEASE SELECT AN HOURLY SEATING TIME WHEN RESERVING TICKETS.
1) 5:30-6:30pm
2) 6:30-7:30pm
3) 7:30-8:30pm

All donations are 100% tax deductible and will go to the vendors and incubator program costs, supporting low-income food entrepreneurs in Oakland.

All funds raised will go to the incubator program costs and supporting low-income food entrepreneurs in Oakland. Our next event will be on May 14, 2017, 5:30pm – 8:30pm at 371 13th St. downtown Oakland @ the Clarion Hotel and will feature the following chefs:

1) Chef Pa Wah from Karen State in Burma, serving Nya Ba Toh (GF | VF), a spicy banana leaf sticky rice wrap, steamed with banana tree root, lemongrass, bamboo shoots, and various spices, served with Ah Taw, a spicy fish paste sauce (GF)

2) Chef Sam from Cambodia serving Noum banh Chao, a coconut and turmeric crepe stuffed with sautéed pork, onions and mung beans, served with fresh veggies and an apple chili vinegar sauce

3) Chef Sahar from Iran serving Kuku Sabzi, a Persian Frittata made with eggs, fresh herbs and leafy greens (GF | VF)

+ a homemade House Soda from Oakland Bloom

VF = vegetarian friendly GF = gluten free

We encourage eaters to participate in our vendors’ entrepreneurial journeys! Learn more about our vendors’ stories, goals, and dishes, as well as how you can lend your skills and expertise to our vendors as they build out their food businesses! Learn more about our vendors at: oaklandbloom.org/chef-stories