Let's cook and eat together: January 24th

Buongiorno and Happy New Year,

We're ready for our January dinner, and this time we'll be featuring eggs and all poultry except chicken (chicken eggs are ok). Please cook responsibly and choose local, organic and free-range meat whenever possible: you can get it at Whole Foods, at the Prather Meat Company or Golden Gate Meat in the Ferry Building, for starters.

Featured vegetables are: mushrooms (including chanterelles: I'll have the chance of having a forager get us some if I can get a minimum of buyers, details to come), onions and chives, mustard greens, chard, and almonds.

Fruit will be kiwi, lemons and Meyer lemons.

Many thanks to Chef Charles Phan for generously donating The Slanted Door's industrial kitchen for our event, and coordinating the space and staffing!

To cover the costs of a manager onsite and recyclable utensils, there will be a nominal fee of $8 per person. Just to be clear, I'm still donating all my time and efforts: this remains a community event. The fee pays the Slanted Door manager who is coming in just for us on Sunday, in case of emergencies or questions. The PayPal link will be emailed to those who register to join us. Check your calendar before signing up, since donations are non-refundable.

A presto,
Marco Flavio

The plan
30 of us will cook and eat together on January 24th, starting at 4. We'll be done around 8:30.

The dinner will be in San Francisco, at chef Charles Phan's kitchen in the Mission. There's enough space to use the stoves and ovens in a couple of shifts.

Only 30 people can register for this event, so act quickly, but please note which courses are already taken. Details will be emailed to those registered a few days before the event.

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

Since participation is limited, please let us know at least 4 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 4 days before the event, you can't join us for the following 2 events. If you don'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 people who wanted to participate and couldn't because all the slots were taken.

11 participants will make main courses for 3-4 people each (including some vegetarian options)
5 participants will make appetizers for 8 people each ALL SLOTS TAKEN
3 participants will make salads for 10 people each ALL SLOTS TAKEN
5 participants will make dessert for 8-10 people each ALL SLOTS TAKEN
5 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.
1 participant will bring non-alcoholic beverages (sparkling water and juices, locally produced when possible)

Please let me know who is coming by name. Once we reach 30 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.

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

A presto,
Marco Flavio