Photo Credit: Amanda Lynn Photography
A vegan rice bowl with roasted root vegetables, brown rice, chickpea frittata, and coconut green curry sauce. Duck egg in a hole with charred eggplant, sea urchin, and sherry vinegar. California-style pizza with mozzarella, pancetta, peppered goat cheese, escarole, sweet piquant peppers, and Campari blood orange reduction. Coulotte steak, maitake mushrooms, little gems, blue cheese, and béarnaise—just writing the names of dishes from our favorite San Francisco restaurants has our mouths watering! SF is a food lover’s paradise and culinary smorgasbord. You could literally go to a new restaurant every night and never eat the same thing twice. From farmers markets to pop-up lunch stands, there is always an exciting new food adventure to taste. Since it’s our job to ensure that you don’t miss any of these haute culinary happenings, we’re giving you the 411 on four food-centric events occurring in the next couple of weeks. Mark your calendars and come hungry!
Photo Credit: Amanda Lynn Photography
CUESA, the Center for Urban Education about Sustainable Agriculture, is the nonprofit that organizes the thrice-weekly farmers markets at the Ferry Building Plaza. On October 16, CUESA is hosting their 14th annual gala, Sunday Supper: A Farm to City Feast. Over 35 local chefs, including Thomas McNaughton, Michael Tusk, Gabriela Cámera, and Tyler Florence, will come together to cook a wildly memorable meal. The evening starts with a cocktail reception with oysters and hors d’oeuvres. It’s followed by the main event in the grand hall above the Ferry Building. The four-course dinner will be served family style on long communal tables and each course will be paired with premier wines by a distinguished sommelier. Event goers can choose from six different menus, conceived by the team of chefs. Ruth Reichl will provide the program’s opening remarks and Liam Mayclem will preside over the live auction. Last year’s Sunday Supper raised $269,000. At this weekend’s event, they hope to raise $10,000 more than they did last year.
Interested in learning more about Persian food? Grab a table at the 28th Annual Authors Event Luncheon to benefit the National Kidney Foundation. Over 1000 guests will come together at the Hilton San Francisco to celebrate a group of renowned bestselling authors. Each year a different cookbook writer is in attendance. On Saturday, October 22, Naomi Duguid’s recently published Taste of Persia will be honored. Luncheon attendees will have the chance to chat with Duguid about her book. Other participating authors include football player Jerry Rice and astronaut Michael J. Massimino.
Greek food fans should make a reservation at Stones Throw on October 24. The charming Russian Hill restaurant is throwing their Eat Like a Chef, Drink Like a Somm dinner. This monthly meal series invites notable local chefs to join Stones Throw’s Jason Halverson in the kitchen. The proceeds from each dinner are donated to Old Skool Café, an organization that provides at-risk youth with career opportunities. October’s event features Souvla’s chef Tony Cervone and menu items that are not available on the restaurant’s normal menu. Cervone and Halverson will cook up a savory multi-course meal, served family style. All Greek wines will be poured at this sensational once-in-a-lifetime celebration.
Perbacco Ristorante, one of our favorite Italian restaurants, located in the heart of the financial district, is turning 10. To celebrate their birthday, owners Umberto Gibin and Staffan Terje are throwing a weeklong party that starts on Tuesday, October 25. The festivities begin with a special dinner that evening. A sparkling wine reception will be followed by a six-course dinner that features flavors from the Northern Italian regions of Piemonte and Liguria. The meal will include exceptional wine pairings with a vertical of Perbacco’s Proprietary Barolo from 2004 to 2010. For the rest of the week, lunch guests will receive a complimentary appetizer and at dinner through October 29, all wines by the glass will be just $10 per glass.
