Calendar


Bi-Rite Events


June 2013

All Plant Parts: Growing and Cooking Summer Camp

June 13 from 8:30am to 3:00pm
Monday-Friday, June 12-14, 8:30-3PM
All Plant Parts Cooking and Gardening Summer Camp
For children entering 4th-6th grade
$300 for 18 Reasons members; $325 for the general public
$300 for any siblings who attend together
Sign up here:www.brownpapertickets.com/event/359805

18 Reasons and Sanchez Elementary School are excited to announce All Plant Parts Cooking and Gardening Summer Camp. Perfect for the budding farmer and chef, this day camp will focus on the science and art of growing and cooking edible plants. We will start with seeds and roots, make our way up stems and then out to leaves and flowers. Each day campers will get their hands dirty both in the garden and the kitchen, and use lessons from both to make their snack and lunch. That means all food is included at camp!

What: A five-day summer camp that teaches students about the science and art of growing and cooking food, from the root to the flower.
Who: entering 4th-6th graders (ages 8-11)
When: June 10-14, 2013, 8:30AM-3PM
Where: Sanchez Elementary School, Sanchez St between 16th and 17th St, San Francisco, CA
Cost: $325 ($300 for 18 Reasons members and for siblings)* includes all snacks and lunches.
Teacher:Camper ratio: 1:4

Note: All Plant Parts camp is part of an on-going relationship between 18 Reasons, The Sanchez School, and Slow Food San Francisco. Together we are teaching kids how to enjoy growing, cooking and eating healthy and delicious food. To help make these lessons more accessible, we are offering 2 full scholarships to this camp to Sanchez Elementary School students! These students will be selected by teachers and staff at the school.

Cancellation policy:
We will fully refund tuition if you cancel by May 1, 2013. We will give a 50% refund until May 15, 2013. We are sorry that we cannot refund cancellations after May 15, 2013.

Daily:
8:30-9:00 - Drop off and free play and garden time
9:00-9:15 - opening circle
9:15-10:00 - garden
10:00-10:40 - cooking and snack
10:40-11:00 - play
11:00-11:45 - garden
11:45-12:45 - cook
12:45-1:15 - lunch
1:15-1:30 play
1:30-2:15 - gardening and/or arts/crafts and/or cooking session
2:15-3PM - play in garden, pick up anytime 		 

18@12

June 13 from 12:00pm to 1:00pm
18 Reasons18@12
Thursdays, 12-1PM
$20 for 18 Reasons members; $22 for the general public
Tickets: www.brownpapertickets.com/event/385722

A new addition to the 18 Reasons calendar, 18@12 is a weekly cooking class and lunch in one sweet 60-minute package. The menu will change every week, but will always feature fast, informal fare composed of seasonal, local produce. This class is a combination of demonstration and hands-on.

This week's menu:

toasted rye berries, shaved kohlrabi, spring allium, caraway
rhubarb "fool" with sheep's milk yogurt + rose sugar


Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School. 		 

18th Hour Cafe

June 13 from 6:00pm to 10:00pm
18 ReasonsThursdays, 6-10PM, Drop-In - Everyone is welcome. No reservations needed.
18th Hour Cafe
$3-16

18th Hour Café offers a changing weekly menu of beer, wine, cheese, charcuterie and vegan bites, with prices ranging from $3-$16. The café features a curated schedule of art exhibits and music. The goal is twofold, to create a great space in the Mission for people to enjoy, while supporting 18 Reasons public programming and community collaborations. 		 

All Plant Parts: Growing and Cooking Summer Camp

June 14 from 8:30am to 3:00pm
Monday-Friday, June 12-14, 8:30-3PM
All Plant Parts Cooking and Gardening Summer Camp
For children entering 4th-6th grade
$300 for 18 Reasons members; $325 for the general public
$300 for any siblings who attend together
Sign up here:www.brownpapertickets.com/event/359805

18 Reasons and Sanchez Elementary School are excited to announce All Plant Parts Cooking and Gardening Summer Camp. Perfect for the budding farmer and chef, this day camp will focus on the science and art of growing and cooking edible plants. We will start with seeds and roots, make our way up stems and then out to leaves and flowers. Each day campers will get their hands dirty both in the garden and the kitchen, and use lessons from both to make their snack and lunch. That means all food is included at camp!

What: A five-day summer camp that teaches students about the science and art of growing and cooking food, from the root to the flower.
Who: entering 4th-6th graders (ages 8-11)
When: June 10-14, 2013, 8:30AM-3PM
Where: Sanchez Elementary School, Sanchez St between 16th and 17th St, San Francisco, CA
Cost: $325 ($300 for 18 Reasons members and for siblings)* includes all snacks and lunches.
Teacher:Camper ratio: 1:4

Note: All Plant Parts camp is part of an on-going relationship between 18 Reasons, The Sanchez School, and Slow Food San Francisco. Together we are teaching kids how to enjoy growing, cooking and eating healthy and delicious food. To help make these lessons more accessible, we are offering 2 full scholarships to this camp to Sanchez Elementary School students! These students will be selected by teachers and staff at the school.

Cancellation policy:
We will fully refund tuition if you cancel by May 1, 2013. We will give a 50% refund until May 15, 2013. We are sorry that we cannot refund cancellations after May 15, 2013.

Daily:
8:30-9:00 - Drop off and free play and garden time
9:00-9:15 - opening circle
9:15-10:00 - garden
10:00-10:40 - cooking and snack
10:40-11:00 - play
11:00-11:45 - garden
11:45-12:45 - cook
12:45-1:15 - lunch
1:15-1:30 play
1:30-2:15 - gardening and/or arts/crafts and/or cooking session
2:15-3PM - play in garden, pick up anytime 		 

Closed for a private event.

June 14 from 5:30pm to 12:00am
 

Urban Gardening School - course filled for 2013

June 15 from 10:00am to 2:00pm
Garden for the EnvironmentWhat: A workshop- and lecture-based Introduction to the fundamentals of growing edibles in urban spaces.
When: Second Wednesdays and Saturdays, January-June: 12 sessions total.
Where: 18 Reasons (3674 18th St) and Garden for the Environment (7th Ave and Lawton St)
Cost: Sliding scale: $350-$425
Monthly payment plans and 2 scholarship spots are also available.


Anyone, with any amount of space, can grow food. Whether you want to start a small herb garden on your fire escape or build raised beds in your back yard, and we are going to teach you how to get the most food possible our of your space.

Growing food is a powerful act, offering personal joy, skill development, and community building benefits to the gardener. For many it is also a political act. Most basically and importantly, growing food feeds people. Whatever your reasons for wanting to, edible gardening in urban spaces takes skills and knowledge, especially in San Francisco. In this 12-part class you will develop these skills and start building a reservoir of information. The classes and garden days are scheduled to mirror the actual planting season: you will learn about garden planning and soil vitality at the beginning, then how to pick varieties and plant them, and last how to harvest and set your garden up for the next round of production. This way we will be by your side during your first growing season.

Format
Classes meet twice per month on the second Wednesday and Saturday of each month. Wednesday classes are lectures at 18 Reasons and Saturdays are gardening days at Garden for the Environment.

*note: in March the Saturday class is the third Saturday of the month.

Attendance + Dates
We expect participants to attend all 12 classes. Dates are:
January 9+12
February 13+16
March 13+16
April 10+13
May 8+11
June 12+15

Times of classes
Wednesdays at 18 Reasons: 6:30-9PM
Saturdays at Garden for the Environment: 10AM-2PM
Cost
The cost for the 12-part series is on a sliding scale, from $350-$425. We are happy to set up monthly payment plans for any interested student. There are also two full scholarships available. If you are interested in either a payment plan or scholarship, please contact Rosie at 18 Reasons: rosie@18reasons.org by December 15, 2011.

Gardening equipment
GFE supplies all garden-based equipment for the Saturday classes. Participants are responsible for their own gardening clothing: gloves, sturdy shoes, and a hat.

Textbook
We will be using Golden Gate Gardening by Pam Pierce frequently thr oughout the course. There are copies at the library as well as available in many local bookshops and on-line.

Readings from other sources will be available on-line or as hand-outs for free. 		 

DIY Desserts: PIE

June 15 from 2:00pm to 4:00pm
18 Reasons18 Reasons
Saturday, June 15th, 2-4PM
DIY Dessert: PIE!
Free with pie; $10 just to taste
RSVP: www.brownpapertickets.com/event/381251

Bring a pie! Share a pie! Delight in pie! As always with DIY Desserts, no competition, just folks eating good dessert and having fun.

DIY:Desserts is a quarterly gathering for home bakers. It is co-hosted by Irvin Lin, from Eat the Love, and Mealnie Duve. 		 

Food Lit Book Club

June 16 from 11:00am to 1:00pm
18 Reasons18 Reasons
Third Sunday of the Month, April-June, 11AM-1PM
Tickets: www.brownpapertickets.com/event/359689

Here is the next 3-month installment of our popular food lit bookclub. All meetings are on the 3rd Sunday of the month from 11AM-1PM.

This time we are reading:
April 21: Lemon: A Global History by Toby Sonneman

May 19: Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant by Amanda Cohen

June 16: Fresh Off the Boat by Eddie Huang

Here's how the club works:
-By signing up you commit to reading the book of the month and attending the club meeting for three months. At the end of three months you can continue on in the group or choose to give up your spot to a new comer.
-Heather Knape is our fearless moderator and she sends discussion topics/questions to members before each monthly meeting.
- The club tends to organize some sort of rotating snack duty or potluck system (there are no snacks or beverages provided by 18 Reasons). 		 

Bernal Cutlery Knife Sharpening in front of Bi-Rite Market

June 16 from 2:00pm to 6:00pm
Bi-Rite Market 18th StreetCome get your knives sharpened! More info here:

biritemarket.com/events.....rite/ 		 

Monday Night Farmer: Blossom Bluff Orchards

June 17 from 4:00pm to 8:00pm
Bi Rite Market 18th streetStop by the Market to hang out with the Loewen Family from Blossom Bluff Orchards and taste the amazing Peaches, Nectarines, and Plums they are delivering to us this Summer! 		 

Wine Appreciation: Palate Development School with Oliver McCrum

June 17 from 6:30pm to 9:00pm
18 ReasonsWine Appreciation: Palate Development School with Oliver McCrum
$100 for 18 Reasons members; $120 for the general public
This is a two-part series, and the ticket price includes both classes.
Monday, June 17, 6:30-9:00PM
Monday, June 24, 6:30-9:00PM
Tickets: www.brownpapertickets.com/event/382729

Novice and wine experts alike, take your wine knowledge to the next level with this two-part course taught by wine importer and expert Oliver McCrum. By looking at wine from a structural standpoint and learning how acid, tannin, sweetness, and alcohol interplay in wine, we will begin to better understand our own palates and the components that make each wine unique. At the second class we will learn how to identify flaws in wine and learn that some flaws are acceptable and even welcome up to a certain threshold unique to each wine drinker. Throughout the course we will apply our knowledge by tasting wine and in the last class, both wine and food.


June 17: Component Tasting
In this first and fundamental class, we will analyze the structure of wine (acid, tannin, alcohol, and sweetness), learn where we taste each component in the mouth, and begin to see wine as more than just pretty aromas. After this first class, you will be able to evaluate wine like a professional and you will gain a better understanding of your palate and your own likes and dislikes. 

June 24: Wine Faults
Our second class will focus on understanding wine faults and flaws, such as cork taint, oxidation, volatile acidity, and more. We will also discuss thresholds for flaws and understanding yours, as well as how to taste for faults at restaurants (yes, you can return that bottle!)


Oliver McCrum has been in the wine business since 1978 in England, New York, and close to 30 years in the San Francisco Bay Area. He has taught multiple sold-out classes at 18 Reasons to much acclaim for his depth of knowledge, great teaching skills, and mastery at making wine exciting, approachable, and dynamic for students of all levels. Learn more about Oliver McCrum wines here.
 

Closed for a private event.

June 18 from 6:00pm to 11:00pm
 

Farm School

June 19 from 6:30pm to 9:00pm
18 Reasons18 Reasons
Farm School 2013
Third Wednesdays and Saturdays, May-September 2013
$375-500 sliding scale
Tickets: www.brownpapertickets.com/event/354658

Announcing Farm School 2013! 18 Reasons and the Bi-Rite Farm are delighted to offer the opportunity to get your hands dirty during this ten session immersion course held May through September 2013.

Farm School is geared for adults who want to learn about the life, economics, and labor of small scale organic farming. The course includes five lectures at 18 Reasons and five farming days at the Bi-Rite Farm and Sonoma Garden Park in Sonoma. The lectures will take you through the logistics and business of starting a rural or urban farm, and the farm sessions will put you on-site digging, planting, weeding and harvesting.

Instructors
Simon Richards, Bi-Rite Market's farmer and head produce buyer will co-lead the farming days with Hannah Shulman, garden and farming teacher. Guest lectures include Darryl Wong, from Freewheelin Farm in Santa Cruz and educators from Sonoma Garden Park.

Price:
$375-$500 sliding scale.
Please pay what you are able.
If you would like to set up a payment plan, please contact Rosie at rosie@18reasons.org

Class size limited to sixteen.

Dates, Times, and Locations:
To qualify you must be able to attend all ten sessions.
Wednesday lectures are 6:30-9PM at 18 Reasons.
Saturday farm days are 8:00AM-3PM at Bi-Rite Farm.

May 15+18
June 19+22
July 17+20
August 21+24
September 18+21

Transportation and food
18 Reasons will help organize carpooling logistics but will not offer transportation to Sonoma. Students are responsible for their own food and water. We will provide light snacks on farming days.

This promises to be a extremely fun and in-depth introduction to farming! 		 

18@12

June 20 from 12:00pm to 1:00pm
18 Reasons18 Reasons
18@12
Thursdays, 12-1PM
$20 for 18 Reasons members; $22 for the general public
Tickets: www.brownpapertickets.com/event/385729

A new addition to the 18 Reasons calendar, 18@12 is a weekly cooking class and lunch in one sweet 60-minute package. The menu will change every week, but will always feature fast, informal fare composed of seasonal, local produce. This class is a combination of demonstration and hands-on.



This week's menu:

shaved summer squash, blossoms, duck eggs, basil oil, pecorino, pine nut crumbs
Josey Baker Bread

caramelized peaches, Bi-rite vanilla



Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School. 		 

18th Hour Cafe

June 20 from 6:00pm to 10:00pm
18 ReasonsThursdays, 6-10PM, Drop-In - Everyone is welcome. No reservations needed.
18th Hour Cafe
$3-16

This week, meet our special guest from Bi-rite's Winery of the Month, Kenny Likitprakong from Hobo Wines!

18th Hour Café offers a changing weekly menu of beer, wine, cheese, charcuterie and vegan bites, with prices ranging from $3-$16. The café features a curated schedule of art exhibits and music. The goal is twofold, to create a great space in the Mission for people to enjoy, while supporting 18 Reasons public programming and community collaborations. 		 

Farm School

June 22 from 8:30am to 3:00pm
Bi-Rite Farm18 Reasons
Farm School 2013
Third Wednesdays and Saturdays, May-September 2013
$375-500 sliding scale
Tickets: www.brownpapertickets.com/event/354658

Announcing Farm School 2013! 18 Reasons and the Bi-Rite Farm are delighted to offer the opportunity to get your hands dirty during this ten session immersion course held May through September 2013.

Farm School is geared for adults who want to learn about the life, economics, and labor of small scale organic farming. The course includes five lectures at 18 Reasons and five farming days at the Bi-Rite Farm and Sonoma Garden Park in Sonoma. The lectures will take you through the logistics and business of starting a rural or urban farm, and the farm sessions will put you on-site digging, planting, weeding and harvesting.

Instructors
Simon Richards, Bi-Rite Market's farmer and head produce buyer will co-lead the farming days with Hannah Shulman, garden and farming teacher. Guest lectures include Darryl Wong, from Freewheelin Farm in Santa Cruz and educators from Sonoma Garden Park.

Price:
$375-$500 sliding scale.
Please pay what you are able.
If you would like to set up a payment plan, please contact Rosie at rosie@18reasons.org

Class size limited to sixteen.

Dates, Times, and Locations:
To qualify you must be able to attend all ten sessions.
Wednesday lectures are 6:30-9PM at 18 Reasons.
Saturday farm days are 8:00AM-3PM at Bi-Rite Farm.

May 15+18
June 19+22
July 17+20
August 21+24
September 18+21

Transportation and food
18 Reasons will help organize carpooling logistics but will not offer transportation to Sonoma. Students are responsible for their own food and water. We will provide light snacks on farming days.

This promises to be a extremely fun and in-depth introduction to farming! 		 

Evolution Juice Tasting

June 22 from 11:00am to 3:00pm
In Front of 18th Street Market Pure juice, the way nature intended. Packed with nutrients. Full of color and bursting with flavor, come on by and try! 		 

Wine Appreciation: Palate Development School with Oliver McCrum

June 24 from 6:30pm to 9:00pm
18 ReasonsWine Appreciation: Palate Development School with Oliver McCrum
$100 for 18 Reasons members; $120 for the general public
This is a two-part series, and the ticket price includes both classes.
Monday, June 17, 6:30-9:00PM
Monday, June 24, 6:30-9:00PM
Tickets: www.brownpapertickets.com/event/382729

Novice and wine experts alike, take your wine knowledge to the next level with this two-part course taught by wine importer and expert Oliver McCrum. By looking at wine from a structural standpoint and learning how acid, tannin, sweetness, and alcohol interplay in wine, we will begin to better understand our own palates and the components that make each wine unique. At the second class we will learn how to identify flaws in wine and learn that some flaws are acceptable and even welcome up to a certain threshold unique to each wine drinker. Throughout the course we will apply our knowledge by tasting wine and in the last class, both wine and food.


June 17: Component Tasting
In this first and fundamental class, we will analyze the structure of wine (acid, tannin, alcohol, and sweetness), learn where we taste each component in the mouth, and begin to see wine as more than just pretty aromas. After this first class, you will be able to evaluate wine like a professional and you will gain a better understanding of your palate and your own likes and dislikes. 

June 24: Wine Faults
Our second class will focus on understanding wine faults and flaws, such as cork taint, oxidation, volatile acidity, and more. We will also discuss thresholds for flaws and understanding yours, as well as how to taste for faults at restaurants (yes, you can return that bottle!)


Oliver McCrum has been in the wine business since 1978 in England, New York, and close to 30 years in the San Francisco Bay Area. He has taught multiple sold-out classes at 18 Reasons to much acclaim for his depth of knowledge, great teaching skills, and mastery at making wine exciting, approachable, and dynamic for students of all levels. Learn more about Oliver McCrum wines here.
 

Sour Beer Class with Master Cicerone Rich Higgins

June 25 from 7:00pm to 9:00pm
18 ReasonsTuesday, June 25, 2013, 7:00-9:00PM
Sour Beer Class with Master Cicerone Rich Higgins
$30 for 18 Reasons Members, $35 for general public; Ticketed
Tickets: www.brownpapertickets.com/event/390489


Join Rich for this fun and informative tasting and discover five different types of delicious, elegant, and invigorating European sour beers. Hundreds of years ago, it was almost impossible to keep beer from going sour at some point, and today's imported and craft beers are embracing the acidifying bacteria, funky fermentations, wood-aging, and fruit and spice additions that were de rigueur in centuries past. Taste terroir and learn why weisses, goses, oaked Flemish ales, and lambics cover the delicious range of spritzy and tart to earthy and puckering.

Along with the following beers, we will offer a few snacks, such as spiced nuts, local bread and aged cheese.


Bayerischer Bahnhof Gose
St. Louis Guezuze Fond Trandition
Bayresicher Bahnhof Berliner Weisse=
Rodenbach Grand Cru
Boon Kriek 750 mL



about Rich:
Rich is one of six Master Cicerones in the world. He curates the beer programs at San Francisco restaurants like Lolinda, Delarosa, and Starbelly and orchestrates beer events, including at The Fifth Floor, Beretta, Piccino, and Public House. He also teaches beer education classes and Cicerone training courses, curates the Beer of the Month Club at Plumpjack Wines, runs corporate team-building seminars, and develops private, in-home events. Now a full-time Beer Consultant, he spent eight years as a professional brewer and brewmaster, in addition to three years as the President of the San Francisco Brewers Guild and the Event Director of SF Beer Week.

Contact Rich at www.richhiggins.com. 		 

Soup for Supper

June 26 from 6:00pm to 8:30pm
18 Reasons18 Reasons
Wednesday, June 26, 6:00-8:00PM, Drop-In and RSVP
Soup for Supper
$5 Soup; $4 Wine; $3 Beer- Pay at Door
RSVP: www.brownpapertickets.com/event/399445

Soup is a nourishing, soul-feeding, delicious way to enjoy dinner. We love it and want to share some soup with you.

Drop by 18 Reasons anytime between 6-8PM for a bowl of vegetarian goodness and slice of crusty bread (and a beer if you like).

We're making enough for 40 people, so bring a friend! If you RSVP we will be sure to have a bowl of soup for you. If you don't - we'll do our best! We want to feed the lot of you 		 

18@12

June 27 from 12:00pm to 1:00pm
18 ReasonsA new addition to the 18 Reasons calendar, 18@12 is a weekly cooking class and lunch in one sweet 60-minute package. The menu will change every week, but will always feature fast, informal fare composed of seasonal, local produce. This class is a combination of demonstration and hands-on.



This week's menu:

little gem lettuces, shaved radish, ceci, fried capers, parmesan
local bread + butter, black salt

strawberries, red wine vinegar, crushed chile de arbol, cream


Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School. 		 

18th Hour Cafe

June 27 from 6:00pm to 10:00pm
18 ReasonsThursdays, 6-10PM, Drop-In - Everyone is welcome. No reservations needed.
18th Hour Cafe
$3-16

18th Hour Café offers a changing weekly menu of beer, wine, cheese, charcuterie and vegan bites, with prices ranging from $3-$16. The café features a curated schedule of art exhibits and music. The goal is twofold, to create a great space in the Mission for people to enjoy, while supporting 18 Reasons public programming and community collaborations. 		 

Closed for a private event.

June 29 from 4:30pm to 10:00pm
 

Ham Independence: La Quercia Producer Tasting

June 30 from 3:00pm to 5:30pm
Ham Independence: La Quercia Producer Tasting
Sunday, June 30, 3-5:30PM
Ham Independence: La Quercia Producer Tasting
$27 for 18 Reasons members; $30 for the general public
Tickets: www.brownpapertickets.com/event/400408

Join Herb and Kathy Eckhouse for an afternoon of celebrating ham. The founders of La Quercia will share their story with you, including how their curing process differs from European practices, their work with local producers to source humanely raised pork, and why they use heritage pig breeds to make their excellent products.

The talk will be followed by a Prosciutto Varietal Tasting, starting with La Quercia's most widely distributed prosciutto, then moving to their heritage breed lines, and going all the way up to our Acorn Fed Prosciutto.

Magnolia Brewery is crafting beer pairings for each tasting.

Happy Ham Independence!

For more on Ham Independence, go here: laquercia.us/ham_independence_la_quercia 		 
July 2013

tastemakers: simple sauces

July 1 from 6:30pm to 8:30pm
18 Reasonstastemakers: simple sauces
July 1, 2013, 6:30-8:30PM
$30 for 18 Reasons members; $40 for the general public
Tickets: www.brownpapertickets.com/event/379172

In this two-hour course, instructor Michelle McKenzie will teach you five basic formulas (with suggestions for variations) for simple sauces and condiments that will diversify and elevate even the simplest of home cooking. With these recipes in your cooking repertoire, a fast but well composed meal is always within your reach.


vinaigrette of dijon, shallot, walnut oil

salsa verde

bagna cauda

charmoula

whipped creme fraiche (fresh horseradish; goat cheese; rose water)




About Michelle
Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.

You can find Michelle 18 Reasons, or on her blog, Flavor in Spades 		 

18@12: canceled due to holiday

July 4 from 12:00pm to 1:00pm
 

18th Hour Cafe - Canceled this week for Fourth of July

July 4 from 6:00pm to 10:00pm
18 ReasonsThursdays, 6-10PM, Drop-In - Everyone is welcome. No reservations needed.
18th Hour Cafe
$3-16

18th Hour Café offers a changing weekly menu of beer, wine, cheese, charcuterie and vegan bites, with prices ranging from $3-$16. The café features a curated schedule of art exhibits and music. The goal is twofold, to create a great space in the Mission for people to enjoy, while supporting 18 Reasons public programming and community collaborations. 		 

eggs: elegant + economical

July 7 from 5:00pm to 8:00pm
18 ReasonsMonday, August 12, 6:00-9:00PM
Monday, August 19, 6:00-9:00PM
Monday, August 26, 6:00-9:00PM
eggs: elegant & economical
per class: $100 for 18 Reasons members; $125 for the general public
series: $275 for 18 Reasons members; $350 for the general public
Tickets: www.brownpapertickets.com/event/378724

The egg. This precious foodstuff is so often relegated to Saturday and Sunday mornings, and many of us are missing out on all the egg has to offer. They are affordable, accessible, nutritious, and cook quickly; they are stunning on the plate and can be an entertaining topic of dinner time discussion. Join Michelle McKenzie for this three-part series will explore all of the fascinating facets of the egg.

*Tickets for this 3-part series are sold separately and as a package:

class I: history, science, nutrition
savory egg + celery seed custard, crispy speck, snipped herbs (baked custard)
little gem lettuces with radish, avocado, green goddess dressing (emulsification)
flourless lemon pistachio cake (meringue)


class II: basic cooking methods
shashuka with preserved lemon, labne, cilantro, lavash (poached/braised)
"left-over" farro with greens, gremolata (fried, poached)
omelets with comte, chive (soft-scramble)


class III: advanced cooking methods
rattlesnakes with lemon + rye (shaken)
shaved zucchini + squash blossom salad, duck eggs, basil oil (semi-soft boil)
dill + smoked trout quiche (bake)
summer fruit with zabaglione (simmered custard)


About Michelle
Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.

You can find Michelle 18 Reasons, or on her blog, Flavor in Spades. 		 

Basic Knife Skills

July 9 from 6:00pm to 8:00pm
18 Reasons
Tuesday, July 9, 6:00-8:00PM, Ticketed
Basic Knife Skills
$25 for 18 Reasons members; $35 for the general public
Tickets: www.brownpapertickets.com/event/386462

Join 18 Reasons instructor John Lee for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.

About the instructor:

John Lee is a man about Bi-Rite. Previously an Assistant Store Manager for four years, these days you might see him pouring the latest staff favorite from Jura or breaking down half a pig- John has become a regular 18 Reasons instructor. When he is not hosting 18th Hour Cafe- he is cooking private events all over San Francisco and plotting the opening his own wine & beer shop. 		 

18@12

July 11 from 12:00pm to 1:00pm
18 Reasons18 Reasons
18@12
Thursdays, 12-1PM
$20 for 18 Reasons members; $22 for the general public
Tickets: www.brownpapertickets.com/event/385722

A new addition to the 18 Reasons calendar, 18@12 is a weekly cooking class and lunch in one sweet 60-minute package. The menu will change every week, but will always feature fast, informal fare composed of seasonal, local produce. This class is a combination of demonstration and hands-on.

This week's menu:

Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School. 		 

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