Event

A Parisian Lunch

A cooking class and demonstration culminating in lunch.

Join 18 Reasons and Chef Peter Temkin for a fun Parisian lunch. The class will be a combination of hands-on and demonstration.

MENU

Gougeres
Breakfast radishes w butter and sea salt
Goat cheese fondue w crostini, and a little salad of pickled beets, shallots and frisée
Baked salmon, Vadouvan curry sauce, celery, salted cucumber
Gateau opera w chantilly

About Peter
Peter Temkin specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. As Foreign Cinema's and Show Dogs' in-house Charcutier, he introduced five new specialty sausages to the menu including Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. Peter was introduced to the culinary world in his youth while growing up in New York City his mother was a catering chef and his father was a book publisher. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at Florio restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of high-profile restaurants including Nopa, Spruce, and Cavallo Point's Farley Bar, where he developed comprehensive charcuterie programs.