Let's cook and eat together: March 28th

Buongiorno,

We're ready for our first spring dinner, and we'll be featuring local, organic and free-range lamb and goat. There's a good selection to choose from at Niman Ranch, Whole Foods, Bi-Rite or Prather Meat Company, Golden Gate Meat in the Ferry Building, for starters.

Featured seasonal vegetables will be asparagus, cauliflower, fennel and all garlic and onions varieties.
Featured seasonal fruit will be avocados, kiwis and guavas.

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 March 28th, 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 ALL SLOTS TAKEN
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.  ALL SLOTS TAKEN
1 participant will bring non-alcoholic beverages (sparkling water and juices, locally produced when possible) ALL SLOTS TAKEN

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

Comments

[Melody Agustin]

Am I the first one?! Benefits of following you on Twitter! :)

Ok, so 2 people (main course + wine) for myself and Michele P.

Mel

[nancy mcglamery]

Nancy McGlamery -- good.on.paper@gmail.com -- I'll bring some sonoma co late harvest zin (so, dessert wine). Thanks!

[Sheila Yazdi]

Hallo Marco
Sheila for beer
Dave for dessert
we can't wait!

[Sheila Yazdi]

Sorry,
I will also bring some wine with my beer ;)
cheers
Sheila

[Xanthie]

Xanthie Drankus
xanthie(at)tastegurus(dot)com
dessert

[Robert Hui]

Hi Marco!

I'll grab a main dish - probably something with lamb =).

- Rob

[scott lawrence]

hey marco,

i'd be happy to "get in where i could fit in", bringing whatever is necessary to complete this dinner!

i'd also like to bring a friend, so put us down for two food/drink slots if there's any left.

hoping to see you then,

scott

From Marco Flavio:
Hey Scott,
you're down for a wine slot and an appetizer slot.
MF

[roberta]

Wow! Im third! I will bring an appetizer.

[David Joud]

I will make a lamb main course! Looking forward to this!

[Anna Efanova]

Will be two - dessert and wine.

[Lisa]

Hi Marco,
I'm signing up for two. We will bring the following:

1 appetizer
1 salad

Thanks, Lisa O

[Giselle Schmitz]

Myself + 2. Appetizer, Salad, Main Course

[Yeun Mi Yim]

Hi Marco,

This is my first time attending and looking forward to this. I'll bring a salad!

YMY

[Akiko H.]

I'm looking forward to my first cooking event. I will make a main course (lamb). Grazie, Marco!

[Bob K.]

Marco,

I would like to bring a main course since I can go to the market on that Saturday morning. I will try to make something with goat since I see a couple lamb entrants already

[Laura Adiletta]

Laura Adiletta
laura(dot)adiletta(at)gmail(dot)com

I finally made it!?
I'll bring a dessert, but I'm happy to fill in any missing slots.

[Laura Chu]

Hi Marco,

I'd like to attend and bring beverages.

Thanks!
LC

[Katt Clark]

My daughter and I will be attending (Katt and Marlaena) and we will bring salad and dessert

[Laura Adiletta]

Oh yes, I'd also like to bring a guest, so we will bring some beer as well, or anything else that's left out.

Laura Adiletta

Laura,
I'll sign you up for a main course. Everything else is full.
Marco Flavio

[winnie seto]

Winnie

baked organic local califlower with leeks and garlic

It's a hit whenever I make it. THis is a macrobiotic dish I learned from a cooking class. This will be my first time. I do not drink wine and I'm won't be eating the meat.

[Sandy Crozier]

Hey Marco,

Count me in for an appetizer and if that is full a main.

Sandy

[Felice Lu]

If there is still space I would like to bring a main course.

[Angela Chou]

I'll like to RSVP for two people: Angela Chou and Alan Becker

We will make two mains.

[Clare]

One for salad, please.
Clare