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