Calendar


Bi-Rite Events


April 2014

Marin Living Foods Almond Milk tasting

April 23 from 11:00am to 2:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesAlmond milk is one of the most nutritious milk substitutes available. Almond milk does not need to be fortified as almonds are naturally very nutritious, containing vitamin E, omega-3 fatty acids, manganese, selenium, magnesium, potassium, zinc, iron, fiber, phosphorous, calcium and flavonoids.

Marin Living Foods' almond milk is prepared free of preservatives and is 100% healthy. The nut's soft texture, milk flavor, and light colouring makes for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans.

Marin Living Foods strives to be a 100% organic company, with that in mind the ingredients are of the highest quality in thier almond milk drink. Our almonds are in a raw and sprouted state before we make our almond milk drinks.
 

closed for private event

April 23 from 12:00pm to 5:00pm
 

Community Dinner: Vegetable Korma

April 23 from 6:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesCommunity Dinner: Vegetable Korma
Wednesday, April 23, 6:00-8:00pm, Drop-In and RSVP
Tickets: $10 Plate
(Pay at the Door: $4 Wine; $3 Beer)

Simran and Stacie are two of our most popular instructors, and we are thrilled to having them cooking April's Community Dinner. They've managed to heist Simran's mom's korma recipe, a unique curry of braised vegetables, freshly ground spices and cream. The meal wouldn't be complete without steamed Basmati, pickled red onions, homemade raita and fresh coriander. This is not to be missed!

Drop by 18 Reasons anytime between 6:00-8:00pm. We're making enough for 40 people; if you RSVP we will be sure to have a plate for you. If you don't - we'll do our best! We want to feed the lot of you.


All of the proceeds from this Community Dinner help fund our Cooking Matters Program.


Simran Singh and Stacie Dong are San Francisco moms with a passion for cooking, eating and exploring the world through food. On their blog, A Little Yumminess (www.alittleyum.com), they share recipes from around the world, favorite foodie destinations and ideas for bringing up adventurous eaters. They also teach around the world cooking classes for kids and adults at 18 Reasons and other venues, and are regular contributors to the San Jose Mercury News food section as well as parenting sites such as Savvy Source.
 

Kevita tasting

April 24 from 11:00am to 2:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States
 

Spring Wine Blitz Preview Tasting

April 24 from 6:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesSpring Blitz Preview Tasting
Thursday, April 24, 6:00-8:00pm
Tickets: $15
Drop-ins welcome!


It's that time of year! Bi-Rite Market's Spring Wine Blitz is next week, which means 20% off their entire wine selection when you buy 12 bottles or more (mixed cases are ok!).

Come by 18 Reasons tonight and taste over 20 bottles of Trac and Co's favorite wines so that come Blitz time you can purchase wisely.
 

Evolution Juice tasting

April 25 from 11:00am to 2:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesPure juice, the way nature intended. Packed with nutrients. Full of color and bursting with flavor, come on by and try!
 

Yes Bar tasting

April 25 from 2:30pm to 5:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesWhat's different about these bars? Well, they are grain free, and paleo friendly. Every single ingredient in the bar is a REAL FOOD. There are no funky binders or preservatives or fillers of any kind. They are not just a bunch of healthy bird seed stuck together, and they're also not a glorified candy bar. But at the end of the day, what really makes people love these bars is that THEY TASTE THAT GOOD.
 

Wool, Leather, Bones

April 25 from 6:00pm to 8:30pm
Wool, Leather, Bones
Friday, April 25th, 6-8pm
Tickets: $20 for members, $25 for the general public

Local food systems communicator Haven Bourque grew up in a family of artisans who used castoff bones from the mainstream meat industry and the rural hunting and meat-eating culture. They transformed bones from the Chicago meatpacking plants and their hunter neighbors into many usable objects, primarily jewelry but also musical instruments, buttons, etc. There is of course a very long tradition of many cultures using animal bones, which are not only resiliently strong and highly adaptable, but exquisitely beautiful. Their jewelry has been sold all over the country, and they were honored to be in both Vogue Magazine and the Smithsonian Museum in the same year.

A Bay Area meat entrepreneur, Claire Herminjard of Mindful Meats is already using hides from Straus Family Creamery cows that she harvests for her meat business. She is focused on creating wearables including bracelets, thus giving you the opportunity to wear a piece of the animal that gave you your breakfast milk and yogurt for 7 years, became your hamburger, and is now your ethical fashion statement.

Joe Pozzi of Sonoma's Pozzi Ranch also worked very hard to create infrastructure for a business that uses 'trash' sheep wool that otherwise wouldn't be used or sold for insulation and clothing. Pozzi Ranch is located in the coastal region of northern California, where the average rainfall is over 40 inches per year. Sheep which thrive in this climate are coarse-grade wool sheep. Their coarse wool, with a 28 to 34 micron count, easily sheds the heavy rains of this region and keeps the sheep warm. Historically, there was not much interest in this type of wool in the world market, because it was too coarse to be used in a traditional end product, such as clothing, blankets or other textiles. Frustrated that his wool was going to "waste", in 1993, Joe began to explore opportunities and ways to use this type of wool. He discovered that the coarse wool is ideal for bedding products. The fibers in coarse wool creates a very full and lofty material for mattresses, pillows and comforters. The wool has provided another option for consumers who want a high quality natural product.

Light snacks will be served.
 

SOLD OUT - Family Cooking Class: Basic Knife Skills + Bibimbap-Inspired Rice Bowls

April 26 from 11:00am to 1:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesFamily Cooking Class: Basic Knife Skills and Bibimbap-Inspired Rice Bowls
Saturday, April 26, 11:00am-1:00pm
Tickets: $45 for 18 Reasons members; $55 for the general public
*Ticket price includes 1 adult and 1 child (preferably age 7-10) pair, lunch, a kid's knife courtesy of Bernal Cutlery and the 18 Reasons Cooking Fundamentals handbook
This class is limited to six pairs (6 adults, 6 children).


Let’s cook together!

We understand the challenges in bringing children into the fold while pulling a meal together. But we also believe that with the right support and sense of community in taking on this challenge, we can bring children closer to the food they eat and to those with whom they share it. We invite children and their caregivers to join us in this exciting endeavor - let us support you.

This class will team up parents and kids to practice essential cooking and cutting skills and to make Korean Bibimbap-inspired rice bowls. The skills learned in this class will enhance weeknight cooking by empowering with skills and confidence and inspiring countless creative dinners. Along the way, we’ll provide tips and ideas for getting parents and kids cooking together in the kitchen.

The class will begin with a parent and child side-by-side primer on knife skills and safety.
In the second part of class, adults will continue with more knife skills training (including mise en place techniques and knife care) while kids learn about Korean cuisine and roll up their sleeves on a variety of prep projects. Our parent and child teams will rejoin at the end of class to assemble their rice bowls. To close, we’ll all eat together and share our experiences and what we learned.


About the instructors

Simran Singh and Stacie Dong are San Francisco moms with a passion for cooking, eating and exploring the world through food. On their blog, A Little Yumminess (www.alittleyum.com), they share recipes from around the world, favorite foodie destinations and ideas for bringing up adventurous eaters. They also teach around the world cooking classes for kids and adults at 18 Reasons and other venues, and are regular contributors to the San Jose Mercury News food section, Bay Area Parent Magazine and Savvy Source.

This event is co-taught and sponsored by Bernal Cutlery, opened for business in 2005 and specializes in all things knife related. Using time-honored Japanese Whetstone grinding techniques—and finishing by hand with a modified version of an old fashioned Barber’s strop—it offers peerless sharpening services, as well as very high caliber new knives, collectable and vintage models, classes in care and sharpening as well as hosting sessions on knife skills. Josh Donald’s experience working with blades moves along the historical record—from working with stone and wood while studying sculpture, to years spent pouring metal at a foundry, and finally working with steel and knives since the mid-90s. Josh and his team have tens of thousands of hours worth of experience in sharpening Japanese, French, and Western knives. This experience allows them to custom fit the best type of edge-angles and finishes to each knife and customer.

As a local neighborhood knife shop, Bernal Cutlery is committed to the idea of family meal preparation and gathering. Professional Chefs, dedicated home cooks and collectors have come to Bernal Cutlery, previously located in the Bernal Heights section of San Francisco, in order to either purchase or care for their valued knives and tools; and now to it’s newest incarnation on Guerrero St.
 

closed for private event

April 26 from 5:00pm to 10:00pm
 

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