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Event
Butcher, Baker & Candlestick Maker
Saturday, March 29, 6:00-9:00pm
Tickets: $125
18 Reasons is honored to gather in the extraordinary Heath Ceramics factory for our upcoming dinner Butcher, Baker & Candlestick Maker.
The dinner will be a celebration of the craft of food, in all its forms. We celebrate artisans, cooks, preservers, cheese makers, and bread bakers, people who take great care in choosing raw materials, and respond with great skill and a singular vision to shape them into foods infused with tradition and the long history of craft in California cuisine.
Beyond the food we eat, this meal will showcase the crafts that surround us at the table: from the menus designed and printed by a local letterpress artist to flower arrangements that incorporate local produce to the dishes we eat from, we have chosen each artisan's work with care and pride.
The dinner showcases regionally grown ingredients, culinary craftmanship, and innovative winemaking from California vitners, all served on plates and platters formed from Northern California clay. Our favorite teachers and artisans have provided the inspiration and ingredients, and our friends at Heath have generously invited us into their lovely 18th Street factory.
MENU
Almonds in Almond Oil, Eatwell Lavender Salt
Romans used lavender for bathing, cooking, and scenting the air. Eatwell Farm makes this delicious salt from lavender grown on the farm.
Tartine Bread, Vella butter
Tartine Bakery's famously gorgeous sourdough with its yeasty whirls and thick crust is the perfect mate to Vella's "Bear Flag" butter, made fresh in Sonoma since the 1920's.
Urban Gardening School Spring Salad, Noble Sherry, Dean's Olive Oil
We teach the craft of gardening, too, and our students have been busy planting, weeding, and tending to delicate spring herbs and greens. Noble Sherry Vinegar, aged nine months in a bourbon barrel, and Dean's carefully cold-pressed olive oil add all the flavor we need.
Viola's Cappellacci, Sheep's Milk Ricotta, Fresh Fava, Green Garlic
Our pasta teacher and expert in all things Italian made these northern Italian pasta pockets just for us, stuffed with fresh ricotta and spring greens.
Mindful Meats Braised Beef Cheeks, Shallot Puree, Foraged Greens
Butchers have long known how tender this tough little cut can become with a little love and long, slow stay in the oven. Local greens foraged from the Bay's springtime hills.
Louella's Soft Blue, Shakirah's Walnut & Honey Preserves, Local Fruit
Our very own San Francisco Milk Maid and expert preservationist teamed up for this delicate combination of freshly made blue cheese and sweetly preserved walnuts.
Alexandra's Handcrafted Chocolates with Meyer Lemon
We fell in love at first site with Alexandra's 'Gâté Comme des Filles,' sensual chocolates filled with herbs and fruits foraged from her neighbors' trees and yards. The perfect ending.
Wine parings by Scribe & Favia Wines. Beer by Linden Street. Vermouth by Carl Sutton.
A special thanks to our dinner partners: Heath Ceramics, Viola Buitoni, Vinny Eng, Louella Hill, Stacy Pancake, Shakirah Simley, Alexandra Whisnant, Mindful Meats, Garden for the Environment, Tartine Bakery, and the staff and volunteers of 18 Reasons.
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LocationHeath Ceramics (View)
2900 18th Street
San Francisco, CA 94110
United States
Categories
| Kid Friendly: Yes! |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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