Cook Here and Now

Let's cook and eat together: Sunday October 26th ALL SLOTS FULL

Buongiorno,
Thank you. All our slots are full.
If your name is not listed in the comments section of the previous post, please stay tuned -- we'd love to have you next time. If you wish to be on the waiting list, please leave your email address and name as a comment to this post. I'll contact you if anyone cancels.

Ciao e grazie mille,
Marco Flavio

Let's cook and eat together: Sunday October 26th

Buongiorno from sunny Venice.
We're ready for our October fall dinner -- and the theme is savory!

We'll be featuring pork, including cured pork, bacon, and pancetta (local, organic and free-range whenever possible). You can get it from Niman Ranch, Whole Foods, the Prather Meat Company or Golden Gate Meat in the Ferry Building, for starters.

Vegetables will be shell beans, green beans and lentils (there should be a nice selection at the market), leeks, and shitake mushrooms.
Fruit will be pears, Asian pears, apples and pomegranates.

A presto,
Marco Flavio

The plan
35 of us will cook and eat together on October 26th, starting at around 2:30.

The dinner will be in San Francisco. Jeremy has kindly offered his company's very large, multiple-range kitchen for our gathering at the last event. There will be enough space for us to use the stoves and ovens in a couple of shifts.

I'm letting only 35 people register for this event, so act quickly, but please reed what's already been taken. Since I'm in Italy with limited Web access, this time it's hard for me to edit comments and respond to emails. It will also take me a little to approve the comments, so please be patient.

Every person coming (including any guest you bring, or your other half in a couple) will have to sign up for a slot and either cook something or provide local wine and beer (if beverages slots are available, see below).

Since participation is limited, please let us know at least four days before the dinner if you're not going to be able to make it, so we can invite someone else to join us. If you cancel closer to 4 days to the event, you can't join us for the following 2 events. If you didn't show at all, you can't join us for the next 3. Canceling on short notice (or not at all) is unfair to everyone, especially the people who wanted to participate and couldn't because all the slots were taken.

16 participants will make main courses for 3-4 people each (including some vegetarian options)
6 participants will make appetizers for 8 people each ALL SLOTS TAKEN
5 participants will make salads for 8 people each
5 participants will make dessert for 8-10 people each ALL SLOTS TAKEN
7 participants will bring at least 2 bottles of good *locally produced* wine per person (not per couple) and some *locally-brewed* beer. Consider that most cooks spend $25-50 (and up!) just on their ingredients. If you're not cooking, you should be prepared to spend at least this much on beverages, out of respect for your chefs.
2 participants will bring non-alcoholic beverages for 20 (sparkling water and juices, locally produced when possible) 

Please let me know who is coming by name. Once we reach 45 people confirmed, I will close the event and start another post for the waiting list. If the slots are full for what you'd like to bring, please choose something else instead. (Don't worry: There will always be another event to showcase your skills.)

So post a comment on the blog (do NOT email me directly) under the call-for-participation post letting me know the following:
First and last name
Email address
What you'll be bringing (appetizer, main course, etc.) 
If you brought wine last time, you should now cook something (unless you cooked as part of a couple and made a large entree).

If too many people pick the same course, I'll have to assign a different course to the last entrant.
If the votes are tied for ingredients, I'll flip a coin.

This is going to be great! So sign up before the spaces are gone.

A presto,
Marco Flavio

Ciao from Italy

Buongiorno. By now you may have noticed that we're featured in the November issue of Food & Wine magazine. To all the blog newcomers: Welcome and thank you for your emails. Be sure to subscribe using the form to your right or a blog aggregator. At the moment I am in Italy enjoying my favorite season in Rome and seafood in Venice. I'll be back around the end of the month and will catch up on emails then, but I'll organize our next event from here.
A presto,
Marco Flavio