Calendar


Bi-Rite Events


April 2014

Ritual Coffee tasting

April 13 from 10:00am to 1:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesRitual has been a pioneer in the shift in coffee consciousness and participated in what some call a coffee revolution in San Francisco. Their goal is to craft the very best cup of coffee available anywhere, by sourcing beans from farmers they have built relationships with, roasting the beans lightly and to perfection, and brewing with down to the second precision. Come by and taste some Ritual coffee brewed by one of their very own Baristas.
 

Rip Van Waffle Tasting

April 13 from 10:00am to 1:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesRip Pruisken, an Amsterdam native developed these stroopwafels, a traditional dutch treat, after discovering that they were not available in the American market. A favorite part of his daily coffee ritual, Rip started making these in his dorm room and gradual perfected his recipe, eventual moving his operations SF to be a part of this city's unique coffee culture.
 

SOLD OUT - Egg Primer

April 13 from 4:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesEgg Primer
{An interactive demonstration and cooking class culminating in dinner served with wine.}
Sunday, April 14, 4:00-8:00pm
Tickets: $65 for 18 Reasons members; $75 for the general public


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 four-hour primer in which will explore all of the fascinating facets of the egg: history, science, nutrition, and both basic and advanced cooking methods.


MENU

little gem lettuces with shaved radish, avocado, green goddess dressing
(emulsification)

farro with roasted wild mushrooms, spring greens, poached eggs, ricotta puree
(poached; the perfect soft boil)

summer fruit with zabaglione
(simmered custard)

flourless lemon pistachio cake
(meringue)



About the instructor

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.
 

Cheddar: Wrapped and Waxed

April 14 from 6:00pm to 9:00pm
Cheddar: Wrapped and Waxed
{A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of top cheddars alongside wine and an array of snacks.}
Monday, April 14, 6:00-9:00pm
Tickets: $55 for 18 Reasons members; $65 for the general public


Put old bed linens to good use by using them (and coconut oil) to wrap your very own, just-made mini wheel of cheddar! This special bandaging is a a traditional technique that will help your cheese reach old age with character and prevent it from drying out.

In this action-packed evening class, you will learn the basics of cheesemaking, including which milk to use, where to find cultures, and options for rennet and what makes a soft-ripened cheese variety unique in terms of the make process. You will also leave with a deeper understanding of the science behind the process - The San Francisco Milk Maid is an absolute well of information and inspiration!

St. Benoit Creamery has generously donated their rich, creamy pasture-raised milk for this course; it is Louella's choice for cheesemaking! To learn more, visit
www.stbenoit.com.


About the Instructor
Louella Hill, aka The San Francisco Milk Maid, first encountered cheesemaking while on a sheep farm in Tuscany over a decade ago. There she realized she could be part of the process all the way from sunlight to dinner plate. She never turned back. She's trained in Europe and the US though now works mainly with a 5-gallon pot in her own kitchen. Her forthcoming book on home cheesemaking, Kitchen Creamery, is due out by Chronicle Books this year.
Visit her at www.sfmilkmaid.com/
 

CANCELED: Tasting Seminar: Sherry & Madeira

April 15 from 7:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesTasting Seminar: Sherry & Madeira
with Pamela Busch

Tuesday, April 15, 7-9pm
Tickets: $40 for 18 Reasons members; $50 for the general public


Two of the most historically interesting wines made, Sherry and Madeira have long had a special place in the American market, having been a favorite among the wine drinkers in the thirteen colonies. Today, while they certainly have a following, much is still a mystery to many, even seasoned wine drinkers.

This class will explore the different styles of Sherry and Madeira, from dry to sweet, with an accompanying discussion of centuries old traditions and why they are some of most complex and interesting types of wine made.


About Pamela Busch
Pamela Busch has been working in the wine industry since 1990 as a writer, educator and consultant and co-founded Hayes & Vine Wine Bar and Cav Wine Bar & Kitchen. In 2013 she launched TheVinguard.com, an online wine publication that strives to be all things wine to some people.
 

Beer Workshop: Malt

April 16 from 7:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesBeer Workshop: Malt
with Master Cicerone, Rich Higgins

Wednesday, April 16, 7-9pm
Tickets: $35 for members, $45 for the general public


Join Master Cicerone Rich Higgins to learn about the flavor and biology of malt from the perspectives of farmer, maltster, brewer, and chef. Learn how malt builds flavor, body, and balance in beer, and taste how to identify malts and their character.

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The Rich Higgins Beer Workshop Series continues all year long at 18 Reasons! Don't miss these upcoming workshops with San Francisco's Master Cicerone:

Rich Higgins Beer Workshop: Hops / Tuesday, July 29
Rich Higgins Beer Workshop: Sour Beer / Wednesday, August 20
Beers Worth Celebrating / Wednesday, December 10


About Rich
Rich is one of seven Master Cicerones in the world. He curates the beer programs at San Francisco restaurants like Lolinda, Delarosa, and Starbelly, and has orchestrated beer events in San Francisco, New York, Washington, DC, Denver, Columbus, and Indianapolis. In addition to working with restaurant, brewery, and distributor clients, he teaches beer and food education classes and Cicerone training courses, curates the Beer of the Month Club at Plumpjack Wines, runs corporate team-building seminars, and develops private 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 three years as the Event Director of SF Beer Week. Contact him at
www.richhiggins.com.
 

18th Hour

April 17 from 6:00pm to 10:00pm
18 Reasons18th Hour
Drop-in and join us!
Every Thursday, 6:00-9:00PM


Every Thursday we open our doors to bring you delicious food and drink. 18th Hour Café offers a changing weekly menu of craft beer, amazing wine, cheese, charcuterie and Tartine bread; prices range from $3-$20. The café features a curated schedule of art exhibits, a growing cookbook library, and music.

The goal of 18th Hour is twofold: to create a great space in the Mission for people to enjoy, and to support 18 Reasons public programming and community collaborations. Proceeds from 18th Hour support our youth programming and volunteer work.

 

Dandelion Chocolate tasting

April 18 from 2:00pm to 5:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesCody from Dandelion will be here sampling their small batch bean-to-bar chocolates. Dandelion works directly with grower to get the best beans and then roasts and processes at their Valencia St. factory. Their bars are a very pure expression of the beans themselves as the only added ingredient is cane sugar.
 

Koeze Peanut Butter tasting

April 18 from 3:30pm to 7:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

Vegetable Prints with Jennifer Kindell

April 19 from 1:00pm to 4:00pm
Vegetable Prints
Saturday, April 19, 1-4pm
Vegetable Prints

Tickets: $20 for members, $25 for the general public

Jennifer Kindell, whose large-scale vegetable prints currently adorn the walls of 18 Reasons, will lead a screen printing workshop featuring her images. Participants will learn about Jennifer's process, the farmers she works with, and how she selects and creates her images. Everyone will get the chance to try printing on cloth produce bags, and each participant will leave with three printed bags.

Snacks made from the same vegetables featured in the prints will be served.
 

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