Experience the Valley Urban Market in Sherman Oaks and learn why Dave Grohl has been spotted behind the grill.
Who knew he was such a food fighter?
- CategoryEat & Drink
- Photographed byKristen Anderson
- Pictured aboveJordyn Grohl enjoys a cone.
While on a recent girls’ trip to New York City, longtime friends Jordyn Grohl, Megan Gefsky and Deborah Saly visited Urbanspace, a collective of curated, indpendent food vendors, near Grand Central.
“We are all foodies and we loved it,” recalls Jordyn, a mom of three who is married to Foo Fighters drummer, Dave Grohl.
“We were struck by the fact that you could have an elevated food experience but in a community setting, kind of like a food court but for grown-ups,” Megan explains.
The more the women talked about it, the more excited they got. “Food is central to our lives and represents home to many of us. I loved the idea of bringing our community together to celebrate our home,“ Deborah says.
Their vision became a reality with the Valley Urban Market. The weekly market, featuring more than a dozen food vendors, is held in the parking lot at the Sportsmen’s Lodge. The market debuted on a Saturday in late September. Within an hour after opening, it was jam-packed.
Lisa Kay, who lives in Valley Village, came with her 6-year-old son, Oliver. She met the three organizers (who have seven kids between them)in a baby group class a few years ago. “It doesn’t surprise me that they’ve put this together. They are all three really connected to the Valley,” Lisa says. “When I moved here from the Westside, I didn’t know what was what. They helped me get acclimated.”
Al Hosn, noshing on a large grilled lobster atop spicy Asian noodles from Lobsterdamus, drove down from Santa Clarita. “I came because I thought there might be a chance of seeing Dave Grohl. I read that he would be grilling here.”
Indeed the musician was on hand opening day, grilling pork for his friend Billy Terrell, who owns The Beached Pig truck. “I put these pork butts on last night at 1 a.m.,” shared Dave, while pulling a dozen large pieces of meat out of a smoker. The vendor is revered for its “North Carolina-style” pulled pork sandwiches (i.e. with a vinegar and pepper-based sauce and no tomato) and beef brisket tacos.
“When I made my first money from Nirvana, I bought a house in Nags Head, and I fell in love with North Carolina BBQ. It’s really hard to find that out here,” Dave noted.
In addition to offering unique indie brands, the organizers envision the Valley Urban Market as a chance for local restaurants to test out concepts.
“A guest chef can come to the market and do a demonstration of an item they’re considering putting on the menu. Or they can prepare a special dish that will be presented that Saturday just for market patrons,” says Megan.
The women are buoyed by the market’s successful kickoff. They say someday they’d like to have a brick-and-mortar location—as Megan puts it, something more akin to what they experienced in New York. “For the Valley, it’s just time.”
Every new, health-oriented, sustainable restaurant touts that they’re progressive and “giving back” by offering organic, locally-farmed ingredients aimed at improving our health and the environment. But at Tender Greens, Erik Oberholtzer is not only walking the walk, he is talking the talk. The CEO is creating jobs for disadvantaged youths and, perhaps more importantly, hope.