Sophisticated simple food made using knowledge and techniques from fine dining restaurants, so affordable you can eat it daily.
Update added Feb. 6th. Thanks to all who have contributed to help me reach the goal I set. But understand there is still need for more funds! All the more I'm able to raise will make it that much more certain I can weather the first few months, so pass the word around.
Sama-zama will be a constantly innovating seasonal eatery in San Jose's newly opened San Pedro Square Market (http://www.sanpedrosquaremarket.com/).
We will start with the many hungry people looking for lunch. Our menu will focus on three components: salads, soups and sandwiches.
Your salad you will choose from our array of salad greens, vegetables, proteins and dressings laid out in front of you. This will be a properly tossed salad (something you often don't get surprisingly) and can be a meal in itself.
Soups will be finished to order. That means the basic stocks will be made ahead of time, but most of the vegetables and proteins will be cooked with the hot stock when you order, so no rubbery overcooked meat, crab that has lost it's sweetness, and no soggy tasteless vegetables. Crisp, clean, vibrant: that's what we'll serve you.
Bread will be baked fresh daily. This will accompany our salads and soups as is, or be the start of a really tasty sandwich. Interesting spreads like my romesco (roasted red peppers, toasted almonds, fresh tomatoes, olive oil, cumin, paprika, herbs) and peppery mayonnaise will go with roasted chicken, fresh seafood, greens, crispy onions etc.
In the evening I'll make tapas. These will change constantly depending on what's available. Can't say what they will be yet; will know when the day comes.
So I really do need your help to make this happen. If I can raise my $5,000 here it will get me just enough to open. But every bit more means I'll be all the more likely to succeed and will be able to do more interesting tasty food. If you've read this far I don't have to convince you this is something to be excited about. I'm sure it could be a good addition to the downtown dining scene, and with your contribution it will be. Thank you.
Have a question? If the info above doesn't help, you can ask the project creator directly.
pledged of $5,000 goal
seconds to go
Jan 27, 2012 - Mar 2, 2012 (35 days)
Pledge $1 or more
A handshake, a sincere thank you, and some tlc when you come by (which I really hope you will as I would love to meet all you contributors).Estimated delivery: May 2012
Pledge $5 or more
A salad,soup or sandwich in addition to above.Estimated delivery: May 2012
Pledge $15 or more
A salad, soup and a sandwich. Basically, a free lunch (there is such a thing!).Estimated delivery: May 2012
Pledge $30 or more
Two salad, soup and sandwich sets.Estimated delivery: May 2012
Pledge $50 or more
Four salad, soup and sandwich setsEstimated delivery: May 2012
Pledge $100 or more
"Soup du your"*. For this generous amount I will customize a soup for you and feature it for a day using your name if you like ("Hala's crab, cilantro and lime bisque"). You give me some guidelines such as an ingredient or flavor you like, or style of soup and I'll take it from there. *FYI, Taken from Soup du Jour, meaning soup of the day in French.Estimated delivery: May 2012
Pledge $125 or more
Soup du your as above, but it stays on the menu for a whole week.Estimated delivery: May 2012
Pledge $200 or more
I will not only make your "soup du your" but will invite you into my place to give you a lesson on how to make it. See how it is to work in a real kitchen and experience the pleasure of others enjoying something you've made. This will stay on the menu for a week.Estimated delivery: May 2012
Pledge $350 or more
I will be happy to make a customized off-the-menu 4-course dinner for you and 3 others at Sama-zama. Think fine-dining tapas.Estimated delivery: May 2012
Pledge $501 or more
4 backers Limited (1 of 5 left)
For the uber-generous, I will come to your home and cook a meal for you and up to 4 guests. This will ideally be redeemed before I get up and running (currently expecting May 2012) as I will have no days off once I do. If you do want to receive after I open, I will make every effort to accommodate you.Estimated delivery: May 2012