Tell us a little bit more about Noisette.
"The idea grew over the past years at Noise Pop. We’ve been doing more and more food events, the last two years chefs like Blair Warsham created a menu based on 'cover dishes' and paired them with music. Through the success of those events and speaking with our friends at Finger On The Pulse (they’ve been doing an event called Backyard BBQ Blowout where they have chefs create dishes with music), we wanted to bring this concept to S.F. The concept is to combine these two disciplines with equal focus."
What differentiates Noisette from other summer fests?
"Well, in S.F. there are a lot of both of these elements, but nothing really where each was such a strong focus. A lot of the times there will be a food fest, but music in the background or the other way around. We wanted to make sure the bands and chefs play equal parts."
What chefs are you most excited for?
"I think we have a great cross section of exciting chefs and cuisine. We have Ryan Pollnow of Flour + Water, who was recently promoted to head chef, so he’s really continuing great tradition of modern and fresh Italian food. Also, Mike Selvera at Bar Crudo, which has been outstanding in the field for the last couple years. Really excited about Dennis Lee of Namu Gaji, too.”
Photos: Via The Dodos, Nosiette/Flour + Water