Thursday - Sunday: 11am-4pm
Out of the Stinson Beach space where Rachel DiPaolo has run Debonair
Events for 18 years, a seasonal pop-up is designed to bring young adults
into the conversation around food and community. “The idea is that the kids have a pivotal role in every part of the biz, from menu planning and
sourcing to pricing and sales,” says DiPaolo. “They are coming up with
ideas they think will work.”
Staffed by high school and college students from all over Marin, Saltbloom set up shop under a ruffled pink umbrella in the business’ parking lot. A short menu of three rotating specials – Ahi Poke Bowl and Hawaiian-style Pulled Pork have been especially popular – balances a menu of sandwiches, salads and wraps. Black Cod Po’Boy features Bodega Bay-caught cod and sriracha-dill tartar sauce and Star Route Farms’ lettuces cradled on Bordenave Bakery bread. Other produce is sourced from Bolinas’ Gospel Flat Farms and Dungeness crab comes from Mendocino. Drinks include a daily green juice ($10 for 12 oz), fresh fruit juice Fresca, and coconut water and lemonade. All can be enjoyed at theshaded table next to the ordering stand.
While DiPaolo works to teach fundamentals of being part of the community and how to make it from the ground up, she donates any food items that won’t make it to next week to the Bolinas Community Center. The plan is to run through mid-September, but if business stays steady, Saltbloom Kitchen will stay open through the warmer autumn months.
