The Pirates of NoCa   We don't like to talk about the S.C.D. As a pirate faction, we prefer to operate below the radar to bring our refined cuisine and philosophy of service to a new innovative approach of communal dining in the San Francisco Bay Area. As pirates, we have gone underground to produce Sub Culture Dining (S.C.D.), a brave fine-dining adventure, creating our dining experience in a small intimate setting. Our Chef and Creator is known only as the "Dissident Chef", a 25 year fine dining veteran of exceptional caliber having cooked under such greats as Wolfgang Puck, Reed Hearon, Paul Boucouse, and Michel Richard. Currently incubating his newest concept "Project NoCa", he couldn't stay away from the kitchen, the love of his life, and the opportunity to serve his loyal fans and their friends.   The S.C.D. Creed of Ethics: Commitment to Good Food, Community, Sustainability for All 1. The meal is the epicenter of the human experience. At the table we are nourished and gladdened, put in touch with the source of life, and reconnected to traditions and creativity. This is true of everyday life as well as special occasions. 2. We seek farmers who know their seeds and soil, ranchers who care about the food their livestock eats, winemakers who know what their grapes have known, fish merchants who are concerned about the health of the seas. To them we add kitchen and wait staff who care about the material of their work, knowing they will enjoy and take pride in the technical expertise they add.  We affirm our commitment to all this, knowing that it is central to both the deepest and the most joyous of human activities: generosity, companionship, nourishment, growth. 3. A good kitchen respects its sources, chooses ingredients that are sound, seasonal, local when possible, and appropriate to the event.  Garnish and presentation play supplemental roles, not principal ones.  Respect for traditions, both artisan and sophisticated, is equal to respect for inventiveness and improvisation. 4. Good service at the table is a bridge between the kitchen and the diner.  It reflects an understanding and respect for the kitchen, coordinating choices of food and wine, and maintaining the comfort and relaxation necessary to a sound and enjoyable meal. 5. Farming, foraging, cooking, and table service are an unbroken sequence, like food, wine, accommodation and nourishment.  Remaining aware of the garden and the farm while at the table, we cannot ignore threats to any part of this sequence. 6. The S.C.D. will gather its material from known and trusted purveyors, known to be committed themselves to sound and sustainable practices, and trusted to remain informed and responsive to these values in a rapidly changing society. This is especially important in light of the recent development of a federal organic standard, along with the controversies surrounding genetic manipulation and global marketing. 7. By soundness we mean healthful products and practices, as pure and natural as possible, without synthetic additives or pollutants, without unnecessary complexities of packaging and marketing.  By sustainability we mean conservation of resources, both natural resources and human resources - the families, businesses, and networks that plant and harvest and provide.