Calendar


Bi-Rite Events


November 2013
all day

18 Reasons CLOSED. Happy Holidays!

November 21 from November 29
 

The Chai Cart tasting

November 23 from 10:00am to 12:00pm
In front of Bi-Rite Market 18th (3636918th Street)With roots in San Francisco’s street-food culture, The Chai Cart's mission is to provide you the same wholesome goodness of chai that’s enjoyed across India everyday. Theu handcraft fresh brews every week in small batches and do not add any preservatives or artificial flavors.

 

CiCi's Italian Butterhorn tasting

November 23 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th)Owner Christine Frey will be present to sample out her butterhorn cookies which are to die for.
 

gate comme des filles chocolat tasting

November 24 from 2:00pm to 5:00pm
In front of Bi-Rite Market 18th (3639 18th St)
 

Yes Bar tasting

November 26 from 1:00pm to 4:00pm
Bi-Rite Market 18th (3639 18th)
 

18th Hour - CLOSED THIS WEEK

November 28 from 6:00pm to 9:00pm
18 Reasons18th Hour is closed this week. Happy Holidays!

 

Droga Chocolate Tasting

November 29 from 4:00pm to 7:00pm
In front of the 18th Street Bi-Rite Market (3639 18th St)Michelle Crochet started Droga Chocolates in 2007 in the foodie-centric San Francisco Bay Area. She grew up addicted to her mother's homemade rocky road candy, a treat renowned for its unique twist of replacing walnuts with roasted, salted peanuts. Michelle’s love and passion for good food was deepened through her time spent living in Italy as well as three years as a food buyer for national luxury kitchen retailer, Williams-Sonoma.

Inspired by her mother’s original creative twist on a classic, Michelle continues to create new irresistible treats in the Droga candy kitchen by combining nostalgic flavors with modern twists using premium, all natural ingredients. Come try them and buy them at Bi-Rite!
 
December 2013

Worthy Granola tasting

December 1 from 11:00am to 1:00pm
In front of Bi-Rite Market 18th (3639 18th)This spectacular organic granola is handmade in SF by nutritionist and company founder, Jeanne Norsworthy. Stop by for a taste!
 

DIY Holidays: Handmade Chocolates

December 1 from 3:00pm to 6:00pm
18 ReasonsDIY Holidays: Handmade Chocolates
with Alexandra Whisnant
Sunday, December 1, 3:00-6:00PM
$55 for 18 Reasons Members, $65 for the general public


If you’ve never crafted your own food gifts before, now is the time to start.

Look to Alexandra Whisnant, a professional chocolatier who recently moved her business "gâté comme des filles" from Paris to the Bay Area. She will deftly demystify the process and surprise you with her seasonal flavors inspired by local ingredients.

This class will give you the knowledge and practice you need to design and create your own line of beautiful chocolates in your home, just in time for the holidays. Learn to:


Make delicious chocolate ganaches to our own taste (without recipes)

Temper chocolate by hand (with no thermometer) to give our chocolates that professional sheen and snap

Dip and decorate chocolates by hand to create a beautiful handmade look that a machine can't mimic.



Really, we all know that our friends and family are likely appalled by our taste in socks, books, and trinkets from our travels. So let us do right by them. And have fun while doing it! Give food, and you can't go wrong.


About the instructor
Alexandra Whisnant is a professional chocolatier who recently moved her business "gâté comme des filles" from Paris to the Bay Area. She completed the pâtisserie diploma at Le Cordon Bleu in Paris, followed by a stage at Ladurée on the Champs-Elysées. Alexandra developed her own chocolate style and vision during her two years as a pastry cook at Chez Panisse. Chocolate is both her drug and artistic medium of choice. You can learn more about her chocolates at
www.gatecommedesfilles.fr.
 

Four Barrel Coffee Tasting

December 2 from 10:00am to 1:00pm
in front of Bi-Rite Market 18th (3639 18th Street)
 

Vermouth Tasting with Carl Sutton

December 2 from 6:00pm to 7:30pm
18 ReasonsVermouth Tasting with Carl Sutton
Monday, December 2, 2013, 6:00-7:30pm
Tickets: $40 for members, $50 for the general public



It is an exciting time for vermouth. Once an essential ingredient in over half the cocktails known, the classic aperitif and bartending staple is being reborn and new ways for its use invented. Yet so many of us are unsure of the origins, ingredients, and possibilities of this fortified wine.

Meet Carl Sutton, owner of Sutton Cellars. Carl is a self-taught winemaker and (we say!) vermouth master. His vermouth defies convention; it is a singular taste, subtly savory and herbal, barely sweet. During this 90 minute tasting seminar, Carl will discuss what makes vermouth truly unique, outline its history (so as to root it in the present), and answer your questions. He will guide you through a comparative tasting of six different vermouths as well as a component tasting of Sutton's blend.



Carl Sutton, a California native, started Sutton Cellars in the fall of 1996, crushing enough grapes to make 350 cases of wine for the first vintage. With six years of prior experience in the wine industry he had learned farming, production, and marketing. From those first vintages a reputation was made for the Carignane grape and a dry rosé, not exactly main- stream wines at the time.

In 2009 Sutton Cellars released the first vermouth in the US in a decade, thus reviving a stagnant yet traditional segment of California’s wine history. The vermouth is white wine based and deep yellow in color, with heavy influence from dried orange peel and chamomile with a hint of rosemary. This has been fol- lowed with a digestif wine, also fortified, flavored with green walnuts and spices. The future of the label will rely heavily on these botanical influenced wines.
 

Basic Knife Skills - SOLD OUT

December 3 from 6:00pm to 8:00pm
18 ReasonsBasic Knife Skills
{The first Tuesday of every month.}
Tuesday, December 3, 6:00-8:00PM
$25 for 18 Reasons members; $35 for the general public


Join 18 Reasons instructor Michelle McKenzie 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.

{Please bring an apron, knife, and peeler with you to this class. If you do not yet own a knife, you can contact us at
info@18reasons.org, and we will find one for you.}


*The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
 

DIY Holidays: Creative Cookies with Batter Bakery - SOLD OUT

December 4 from 6:30pm to 9:00pm
18 ReasonsDIY Holidays: Creative Cookies with Batter Bakery
Wednesday, December 4, 6:30-9pm
Tickets: $40 for members, $50 for the general public
www.brownpapertickets.com/event/446875


Join Jen Musty of Batter Bakery for an evening of hands-on holiday cookie baking, just in time for holiday gift-giving!

In this hands-on course, you will make three holiday cookies, from start to finish. You will learn professional mixing and measuring techniques, Jen's method for piping perfect sandwich cookies, and how to shape beautiful biscotti. We will send you home with festively-packed cookies, as well as some additional creative ideas for gift packaging your own handcrafted treats.

Snowballs (Almond Tea Cookies)
Gingerbread Biscotti
Chocolate Peppermint Sandwich Cookies



Jen Musty is the owner of Batter Bakery in San Francisco, CA. Batter was created out of a passion for baking; a unique creative energy; and a love for bringing people happiness through wonderful food. She is constantly recipe testing, exploring market-fresh ingredients, and baking up a storm. She looks forward to sharing her craft through classes at 18 Reasons!

Batter is a boutique bakery specializing in unique, handcrafted baked goods. All of Batter's sweets are made using premium ingredients and fresh, seasonal flavors. Baked in small batches, their sophisticated yet simple treats will satisfy everything from an afternoon sweet tooth to an elegant event.
 

Silk Road Tea Tasting

December 5 from 1:00pm to 4:00pm
In front of BiRite 18th (3639 18th St)Silk Road Teas has been procuring single-source, handmade specialty teas in China since 1992. Through longstanding supplier relationships, they have access to some of China's finest and most unusual teas, offering a complete line of full-leaf varieties in white, green, oolong, black and Pu-erh teas.
 

18th Hour + 18 Reasons Retail Launch Party + Sasha Duerr Art Opening!

December 5 from 6:00pm to 9:00pm
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.

 

Sightglass Coffee tasting

December 6 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th Street)Sightglass is an independent, sibling-owned, San Francisco-based coffee roaster. They practice small production methods that allow them to scrutinize and constantly improve the processes. Sightglass aims to operate with a clear line of sight of trace-ability and transparency. The love and labor of dozens of individuals goes into the picking, processing, milling, packing, shipping, roasting, and brewing of a single, beautiful cup of coffee.
 

Wine Blitz Preview Tasting

December 6 from 6:00pm to 8:00pm
18 ReasonsWine Blitz Preview Tasting
Friday, December 6, 6:00-8:00pm
$20 for 18 Reasons members; $25 for the general public
Drop-in; Pay at the Door

The Bi-Rite Wine Blitz is coming soon!

This means 20% off their entire wine selection when you buy a case or more (mixed cases are okay!). Stop by 18 Reasons to preview over 25 different wines, and put together that perfect case for the holidays.

Don't miss out on the biggest wine sale of the year!
 

Mead's Maple Syrup

December 7 from 10:00am to 1:00pm
Outside Bi-Rite Market 18th (3639 18th Street)Winter Mead is regarded as a master syrup maker. Mead’s Maple Syrup, too, is recognized throughout the country as one of the most respected, energetic, and innovative maple productions delighting maple syrup lovers around the world. Mead set a high standard of quality for his syrup when he first started and has maintained that same standard thirty years later. Mead’s Maple Syrup is a product to be proud of. It is nature’s most natural and finest sweetener!
 

Le Paste di Natale: Homemade Pasta for the Holiday Table - SOLD OUT

December 7 from 11:00am to 2:00pm
18 ReasonsLe Paste di Natale: Homemade Pasta for the Holiday Table
{A hands-on cooking class culminating in a four course meal with wine.}
Saturday, December 7, 11:00am-2:00pm
Tickets: $65 for members, $75 for the general public
www.brownpapertickets.com/event/496664


The planning, making and eating of handmade pastas is an integral part of how Italians celebrate the winter holidays. Families gather around kitchen tables to knead, roll, fold and shape delights that have been part of their conversations for decades.

In this very special course, Viola Buitoni will share her recipes and techniques for homemade pasta, inspired by holidays spent with her family in her hometown of Perugia. She will finish the class with a decadent take on the classic tiramisù.


Chestnut Pappardelle with Mushrooms and Truffles

Chocolate Tagliatelle with Cream and Speck

Red Beet Tortelli with Poppy Seeds

Tiramisù di Natale al Panettone



Viola Buitoni, a member of Italy’s famed Buitoni pasta-making family, is a noted chef and expert on the history of Italian food. Learn more about Viola here:  

Stumptown Coffee Roasters Tasting

December 7 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th St.)Stumptown was started with the goal of doing things differently, with a vision that’s always been a little left-of-center, and with the focus squarely on quality. They source the best coffees in the world and strive to maintain transparent, quality-based relationships with their farmers along the way. From plant to portafilter, they pay homage to these folks through their own fervent attention to detail at every step, quality control in our cupping labs, meticulous roasting profiles and extensive barista education.
 

closed for private event

December 7 from 6:00pm to 12:00am
 

closed for private event

December 8 from 9:00am to 1:00pm
 

Chunky Pig Bacon Caramel Corn Tasting

December 8 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th St)Twice Candied Niman Ranch Nitrate~Free Bacon is the bedrock of the brand and there is plenty of pig packed into every bite. Other Top-Shelf ingredients include Peter’s Kettle Corn, Cordillera Single-Origin Columbian Dark Chocolate & Pure Vermont Maple Syrup. Chunky Pig products contain no preservatives & are baked in small batches to ensure the freshness of these addictive snacks.
 

DIY Holidays: Gingerbread House Decorating

December 8 from 1:00pm to 3:00pm
18 ReasonsDIY Holidays: Gingerbread House Decorating
(A Family Event)
Sunday, December 8, 1:00-3:00PM
$25 for 18 Reasons members; $35 for the general public
Each ticket is good for one adult and up to 2 children


Bring a little old-school fun to your holiday this year by decorating a gingerbread house, complete with gumdrops and candy canes. Local instructor extraordinaire, Michele Simons will show you tricks and secrets for making the edible palace of your dreams, and then it'll be time to have some fun and get creative! Dress to get messy.


More info: For each participant (or pair/household), we provide one home made, pre-constructed gingerbread house (6" x 6") on an 8"x10" base and lots of decorations including: candies, dried fruits, sanding sugars, sprinkles, home made cookies, and plenty of royal icing as edible adhesive. We also will have boxes for transporting the completed gingerbread masterpieces.

 

Pizza Dough: Delicious and Unexpected Recipes

December 8 from 6:00pm to 8:00pm
18 ReasonsPizza Dough: Delicious and Unexpected Recipes
{A cooking demonstration and pizza party!}
Sunday, December 8, 6:00-8:00pm
Tickets: $25 for members, $35 for the general public


Gabi Moskowitz wants you to know the wonders of pizza dough.

Fun and delicious, pizza dough is an infinitely versatile ingredient that can be shaped, twisted, stretched and rolled into breakfast treats, sandwich breads, and sweets. With pizza dough, home cooks can make everything from bagels to breadsticks, flatbreads to calzones, doughnuts to Danish and beyond.

During this two hour event, Gabi will demo her favorite dough and a variety of savory and sweet treats that can result from this perfect combination of flour, water and yeast. You will dine, drink and remember how much fun a pizza party really is!

Every guest will leave with ball of Gabi's dough.
Book sales provided by Omnivore Books.



Gabi Moskowitz is a chef, writer and the editor in chief of the nationally-acclaimed blog BrokeAss Gourmet. After attending college in Boston and spending three years teaching kindergarten, Gabi began to consider a career in the culinary arts. She launched BrokeAss Gourmet in 2009 with Adam Metz. She has also authored the book, The BrokeAss Gourmet Cookbook, which was published by Egg & Dart in 2012. Her most recent book, Pizza Dough: 100 Delicious, Unexpected Recipes, was just released.

 

Tasting Seminar: Champagne and Sparkling Wine

December 9 from 7:00pm to 9:00pm
18 ReasonsTasting Seminar: Champagne and Sparkling Wine
with Pamela Busch

Monday, December 9, 7:00-9:00pm
Tickets: $50 for 18 Reasons members; $55 for the general public


Find the perfect bottle for your holiday meal.

Champagne may be the most celebrated sparkling wine, but is not necessarily most celebratory. There are certainly other wonderful options for a crisp, dry, elegant toast.

During this two hour tasting seminar, Pamela will discuss what makes Champagne truly unique (and therefore, more expensive) and will discuss the various methods by which other sparkling wines are produced (including méthode champenoise). She will guide you through a tasting of two Champagnes and four sparkling wines.



About Pamela Busch
San Francisco Examiner wine columnist, Pamela Busch, is a 21-year veteran of the Bay area wine industry. She founded Hayes & Vine Wine Bar in 1994, a trend-setting venue that paved the way for other wine bars in the Bay Area. In 2005, she opened CAV Wine Bar & Kitchen, a San Francisco Chronicle three star rated restaurant with one of the most progressive wine programs in the Bay Area. In 2010, she started Skrewcap, an educational forum that host wine classes and tastings.

 

Root to Stalk Cooking for the Holidays, with author Tara Duggan

December 10 from 6:00pm to 9:00pm
18 ReasonsRoot to Stalk Cooking for the Holidays, with author Tara Duggan
{A hands-on cooking class culminating in a three course dinner with wine.}
Tuesday, December 10, 2013, 6-9pm
Tickets: $55 for members, $65 for the general public


Learn how to reduce waste, save a little money and be creative with seasonal vegetables for holiday celebrations. Tara Duggan, a San Francisco Chronicle staff writer and author of the new book Root to Stalk Cooking: The Art of Using the Whole Vegetable will demonstrate how to use up those chard stalks, fennel stalks, carrot tops and even apple peels in seasonal, holiday meals.

Menu

Harissa-Roasted Squash with Mache Salad

Fennel-Roasted Whole Fish

Roasted Root Vegetables with Carrot Top Salsa Verde

Sparkling Apple-Wine Jus

Extra-Fruit Crisp (to use up the apples-flexible ways to use up fruit)



Tara Duggan is a James Beard award–winning journalist and cookbook author. A staff food writer at The San Francisco Chronicle, Tara has published work in Food&Wine, the New York Times, Chicago Tribune, and Denver Post.

Trained as a chef at San Francisco’s California Culinary Academy, Tara has written several cookbooks, including Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed, 2013) and The Blue Bottle Craft of Coffee (Ten Speed, 2012).
 

closed for a private event

December 11 from 4:00pm to 11:00pm
 

closed for private event

December 12 from 11:30am to 4:30pm
 

Holiday Cookie Swap @ 18th Hour

December 12 from 6:00pm to 9:00pm
18 ReasonsHoliday Cookie Swap @ 18th Hour
Thursday, December 12, 6-9pm, Drop-In
Please RSVP: Free for anyone who brings cookies; $10 donation to just taste



Join 18th Hour, Eat the Love, and Melanie Duve for our fourth annual Holiday Cookie Swap!

It's simple to participate: make 3 dozen of your favorite holiday cookie. We will put out one dozen to sample and set aside two dozen to swap. You'll go home with a colorful and delicious array of cookies (see photos for irrefutable proof). The variety is always fantastic, so reserve your spot now!

Remember to bring a tin to carry home your loot, too.


About 18th Hour
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.

 

Smari OrganicsTasting

December 13 from 11:00am to 1:00pm
outside in front of Bi-Rite Market 18th (3639 18th)Smári Organics makes the only certified organic Icelandic yogurt here in the U.S. with milk from grass-fed, family-farm cows. By implementing authentic Icelandic methods, the yogurt we produce has the highest protein content per ounce of any yogurt that's made in the U.S.: 20 - 30% higher than Greek yogurt currently on the market. It's also naturally nonfat, low in sugar, free of additives and preservatives, and ultra thick, creamy, and delicious!
 

closed for private event

December 13 from 4:00pm to 10:00pm
 

Neo Cocoa Tasting

December 13 from 4:00pm to 7:00pm
outside in front of Bi-Rite Market 18th (3639 18th)Neo Cocoa’s - “hearts of chocolate truffles”, describe a unique artisan chocolate confection, a shell-less truffle. Neo Cocoa offers a chocolate experience that is unlike any other, truly melt-in-your-mouth. Featuring uniquely different flavor combinations that are bold yet delicate and handcrafted in small batches using only the highest-quality, 100% natural ingredients. Born at La Cocina, right here in San Francisco

 

closed for private event

December 14 from 10:00am to 12:00am
 

Feve Artisan Chocolatier tasting

December 14 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th Street (3639 18th)Shawn and Kathryn Williams created Feve Artisan Chocolatier out of the desire to create innovative and sustainable chocolate confections that offer an artistic and transformative culinary experience. Located in San Francisco California, Feve is an artisan chocolate and confection company that sets itself apart not only through the use of high-quality ingredients, unique flavor combinations, and stunning visual appearances, but also it's social mission.
 

closed for private event

December 14 from 4:00pm to 10:00pm
 

Vicolo Pizza tasting

December 14 from 4:00pm to 7:00pm
In front of BiRite Market 18th (3639 18th St)VICOLO (Veek.oh.lo), from the Italian for “little alley” was named for thier original location in San Francisco. Out of that little alley, they’ve earned our reputation for rustic, handmade, corn meal crust pizzas topped with freshly prepared seasonal ingredients.
Inspired by centuries old Italian cooking traditions, their crust combines freshly ground non-GMO organic corn meal, unbleached wheat flour, and extra virgin olive oil to create a distinctively rich taste and texture.
 

Food Lit Book Club

December 15 from 11:00am to 1:00pm
18 ReasonsFood Lit Book Club
Third Sunday of the Month, October-December, 11:00am-1:00pm
Tickets (access to all three meetings): $30


It is time for the next three-month installment of our popular Food Lit Book Club! All meetings are on the third Sunday of the month from 11:00am-1:00pm, at 18 Reasons.


Upcoming Titles

October 20
Salt Sugar Fat: How the Food Giants Hooked Us, by Michael Moss

November 17
Behind the Kitchen Door, by Saru Jayaraman. Event will be attended by special guest, author Saru Jayaraman!

December 15
Three magazines: Cherry Bombe #2, Lucky Peach #8 (The Gender Issue), Modern Farmer #2. Event will be attended by special guest Andy Wright, editor of Modern Farmer!


How it Works

By signing up you commit to reading the book of the month and attending the club meeting for all 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 member.

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).
 

Food Lit Holiday Party

December 15 from 1:00pm to 3:00pm
18 ReasonsTickets (access to all three meetings): $30
 

Bar Cacao tasting featuring: Ritual Chocolate & Fresco Chocolate

December 15 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th)
 

Bernal Cutlery Knife Sharpening in front of Bi-Rite Market

December 15 from 2:00pm to 6:00pm
Bi-Rite Market 18th StreetCome get your knives sharpened! More info here:

biritemarket.com/events.....rite/
 

closed for private event

December 15 from 3:00pm to 9:00pm
 

Gate Comme des Filles tasting

December 15 from 6:00pm to 9:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

Kika's Treats tasting

December 16 from 4:00pm to 7:00pm
In front of Bi-Rite Market 18th (3639 18th St)Kika’s Treats is an artisanal company based in San Francisco, California which manufactures premium pure chocolate-covered confections, using an array of alternative sweeteners (no white sugar and no corn syrup in our treats!). Our commitment is to use only the finest quality locally-sourced ingredients to make the most delicious treats around. Kika’s Treats are 100% all-natural wholesome goodness without anything artificial. We don’t compromise and neither should you!
 

Dinner Discussion: Drakes Bay Oyster Company - SOLD OUT

December 16 from 6:30pm to 8:30pm
18 ReasonsDinner Discussion: Drakes Bay Oyster Company
Monday, December 16, 6:30-8:30pm
Tickets: $35 for members, $45 for the general public


Drakes Bay Oyster Company is a 80-year-old oyster farm at Point Reyes National Seashore. A third-generation ranching family, the Lunnys purchased this historic oyster farm to revive a part of our community and ensure the health of the estero. They provide local jobs and a sustainable food product that supports local businesses. Their stewardship of the oyster farm has resulted in award-winning oysters, and has protected the pristine waters of Drakes Estero and its abundant wildlife.

Recently, a federal appeals court upheld a decision to deny a preliminary injunction which would allow the National Park Service to evict the oyster farm before the merits are even heard in a court of law. The farm has requested a review of that decision by a full panel of the 9th Circuit.

Join 18 Reasons as we join the conversation and celebrate one of our favorite producers. This is a unique opportunity to share a table with the Lunnys, while enjoying a meal of their pristine, sustainability-farmed shellfish, on the half-shell and in a rich, warming stew. There will be good bread and great wine. And what is sure to be eminently interesting conversation.


For more information and to show your support, please visit
www.drakesbayoyster.com/
 

DIY Holidays: Gingerbread House Decorating

December 17 from 7:00pm to 8:30pm
18 ReasonsDIY Holidays: Gingerbread House Decorating
{Both Adults and Families are welcome!}
Tuesday December 17, 7:00-8:30pm
$25 for 18 Reasons members; $35 for the general public
Each ticket is good for one house which fits 1-2 people (adults and/or children)


Bring a little old-school fun to your holiday this year by decorating a gingerbread house, complete with gumdrops and candy canes. Local instructor extraordinaire, Michele Simons will show you tricks and secrets for making the edible palace of your dreams, and then it'll be time to have some fun and get creative! Dress to get messy.

More info: For each participant (or pair/household), we provide one home made, pre-constructed gingerbread house (6" x 6") on an 8"x10" base and lots of decorations including: candies, dried fruits, sanding sugars, sprinkles, home made cookies, and plenty of royal icing as edible adhesive. We also will have boxes for transporting the completed gingerbread masterpieces.
 

closed for private event

December 18 from 1:00pm to 4:00pm
 

Homemade Holiday Sweet Treats with Shakirah Simley

December 18 from 6:00pm to 9:00pm
18 ReasonsHomemade Holiday Sweet Treats with Shakirah Simley
Wednesday, December 18, 6:00-9:00pm
Tickets: $55 for members, $65 for the general public


Get ready for the season and add to your larder, impress your folks and make hearts grow three sizes larger!

Learn to preserve homemade gifts and spread some holiday cheer with Shakirah Simley (founder of Slow Jams and Bi-Rite's Community Coordinator). In this demo and hands-on class, students will tackle the following special, seasonal and truly stunning treats:

Brandied Seckel Pears
Walnuts Preserved in Local Honey
Vanilla-Bourbon Caramel Sauce
Rangpur Lime Marmalade


Participants will take home recipe packets, samples of our in-class concoctions and a boost of holiday canning confidence.


About Shakirah
Shakirah Simley is the Community Coordinator and Canner-in-Residence for Bi-Rite, where she wears a number of hats including: developing jams and preserves for its PUBLIC Label line, cooking instructor at 18 Reasons (its educational arm) and community coordinator in charge of giving and community outreach, with a penchant for programs that support youth empowerment and increase access to healthy food. Before arriving on 18th Street, Shakirah attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her Masters degree and studied under Italian canners. She has previously worked on nutrition and recreational equity policy issues, on youth organizing campaigns, and owned her own small-artisanal jam business, Slow Jams. She was recently named one of Zagat's "30 under 30: SF Bay Area Up and Comers." Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18Th street, she loves to talk food justice, policy, jamming, school food and the perfect cappuccino.

You can tweet her at @EatSlowJams
 

18th Hour

December 19 from 6:00pm to 9:00pm
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.

 

closed for private event

December 20 from 5:00pm to 11:00pm
 

Le Paste di Natale: Homemade Pasta for the Holiday Table

December 21 from 11:00am to 3:00pm
18 ReasonsLe Paste di Natale: Homemade Pasta for the Holiday Table
{A hands-on cooking class culminating in a four course meal with wine.}
Saturday, December 21, 11:00am-3:00pm
Tickets: $65 for members, $75 for the general public


The planning, making and eating of handmade pastas is an integral part of how Italians celebrate the winter holidays. Families gather around kitchen tables to knead, roll, fold and shape delights that have been part of their conversations for decades.

In this very special course, Viola Buitoni will share her recipes and techniques for homemade pasta, inspired by holidays spent with her family in her hometown of Perugia. She will finish the class with a decadent take on the classic tiramisù.


Chestnut Pappardelle with Mushrooms and Truffles

Chocolate Tagliatelle with Cream and Speck

Red Beet Tortelli with Poppy Seeds

Tiramisù di Natale al Panettone



Viola Buitoni, a member of Italy’s famed Buitoni pasta-making family, is a noted chef and expert on the history of Italian food. Learn more about Viola here:
 

Our Doors are Open: Gallery + Shop

December 21 from 3:00pm to 6:00pm
18 ReasonsDrop by anytime, 3:00-6:00pm, to browse our instructor curated Holiday Shop!
 

gate comme des filles chocolat tasting

December 22 from 2:00pm to 5:00pm
In front of Bi-Rite Market 18th (3639 18th St)
 

closed for private event

December 22 from 2:00pm to 6:00pm
 

Ocho bar tasting

December 23 from 4:00pm to 7:00pm
Bi-Rite Market 18th St., 18th Street, San Francisco, CA, United States
 

18th Hour - CLOSED THIS WEEK

December 26 from 6:00pm to 9:00pm
18 Reasons18th Hour is closed this week. Happy Holidays!
 

Bruce Cost ginger ale tasting

December 27 from 1:00pm to 4:00pm
Bi-Rite Market 18th St., 18th Street, San Francisco, CA, United StatesCome by the market to try our favorite ginger ale!
 

Marge Granola Tasting

December 28 from 1:00pm to 4:00pm
In front of 18th St BiRite Market (3639 18th)Marge is a baking company located in Seattle, Washington that specializes in small-batch granolas and cereals using organic grains, lots of good nuts and seeds, olive oil, organic Vermont maple syrup, and their signature blend of warm spices.They bake each batch at a low temperature for a long time to give it the characteristic toastiness that their customers have come to know and love. We dare you to find another granola like it.
 

closed for private event

December 29 from 11:00am to 3:00pm
 
January 2014

18th Hour - CLOSED THIS WEEK

January 2 from 6:00pm to 9:00pm
18 Reasons18th Hour is closed this week. Happy Holidays!
 

Linea Caffe Tasting

January 4 from 9:30am to 12:30pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

SOLD OUT - Canning Intensive: Preserving Late Winter

January 5 from 3:00pm to 6:00pm
18 ReasonsCanning Intensive: Preserving Late Winter
with Shakirah Simley

{A combination of hands-on cooking and demonstration.}
Sunday, January 5, 3:00-6:00pm
Tickets: $55 for members, $65 for the general public


Learn to preserve with Shakirah Simley, founder of Slow Jams and Bi-Rite Market's Canner-In-Residence.

In this 3-hour class, we'll identify varietals and taste winter fruit suitable for preserving at home. Then, we'll tackle canning citron, kumquats, pomegranates, and blood oranges across the preserving spectrum. We'll top off our adventure with hearty bites, Shak's fave preserved picks and a glass of something delicious.

Participants will take home a copy of Shakirah's preserving guide, jars of our in-class concoctions and a serious boost of canning confidence.



Shakirah Simley is the Community Coordinator and Canner-in-Residence for Bi-Rite, where she wears a number of hats including: developing jams and preserves for its PUBLIC Label line, cooking instructor at 18 Reasons (its educational arm) and community coordinator in charge of giving and community outreach, with a penchant for programs that support youth empowerment and increase access to healthy food. Before arriving on 18th Street, Shakirah attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her Masters degree and studied under Italian canners. She has previously worked on nutrition and recreational equity policy issues, on youth organizing campaigns, and owned her own small-artisanal jam business, Slow Jams. She was recently named one of Zagat's "30 under 30: SF Bay Area Up and Comers." Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18Th street, she loves to talk food justice, policy, jamming, school food and the perfect cappuccino.

You can tweet her at @EatSlowJams
 

Whole Grain Primer: Quinoa, Rye, Freekah, Amaranth

January 6 from 6:30pm to 9:00pm
18 ReasonsWhole Grain Primer: Quinoa, Rye, Freekah, Amaranth
{A 2.5-hour interactive demonstration culminating in a light meal with wine.}
Monday, January 6, 6:30-9:00pm
Tickets: $45 for members, $55 for the general public


We love whole grains, but understand they need solid technique and a dose of inspiration to coax out their flavor, maintain their texture, and increase their digestibility. In this 2.5-hour interactive demonstration, you will learn professional tips and techniques for cooking four of our favorite grains. A light meal will be served.

Menu

Freekah with Purslane, Barberry, Pistachio
Toasted Quinoa with White Roots, Goat Cheese, Poppy, Lemon
Rye Berries with Roasted Cabbage, Walnuts, Oregano
Amaranth Pudding, Almond Milk, Date Syrup, Popped Amaranth



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 at18 Reasons, or on her blog,
Flavor in Spades.
 

SOLD OUT - Basic Knife Skills

January 7 from 6:00pm to 8:15pm
Basic Knife Skills
Tuesday, January 7, 6:00-8:15PM
Tickets: $25 for 18 Reasons members; $35 for the general public


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.

*The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.


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.


tag: Newbie
 

Urban Gardening School

January 8 from 6:30pm to 9:00pm
What: 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.)
Tickets: $475 (Monthly payment plans are available.)


Growing food is a powerful act and a personal joy; the benefits to both the gardener and their community are innumerable. 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.

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 backyard, we will teach you how to get the most food possible out of your space.

In this 12-part class you will develop these skills and start building a reservoir of information. The classes and garden work days are scheduled to mirror the actual planting season: you will first learn about garden planning and soil vitality; soon after, you will understand how to pick varieties and plant them; lastly, you will develop the skills needed to harvest and set your garden up for the next round of production. This way, we will be by your side during the entirety of 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.


Attendance + Dates
We expect participants to attend all 12 classes. Dates are:

January 8+11
February 5+8
March 5+8
April 9 +12
May 7+10
June 11+14

Times of classes
Wednesdays at 18 Reasons: 6:30-9PM
Saturdays at Garden for the Environment: 10AM-2PM
In the event of rain, garden days may be canceled.

Cost
The cost for the 12-part series is $450. We are happy to set up monthly payment plans for any interested student. If you are interested in a payment plan, please contact Michelle at 18 Reasons:
michelle@18reasons.org by January 2, 2013.

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 throughout the course. There are copies at the library and in many local bookshops and online stores.
Readings from other sources will be available online or given as handouts.
 

close for private event

January 9 from 11:00am to 3:00pm
 

18th Hour

January 9 from 6:00pm to 9:00pm
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.

 

closed for private event

January 10 from 9:00am to 4:30pm
 

SOLD OUT - Flavors of Azerbaijan: Autumn + Winter

January 10 from 6:00pm to 9:00pm
18 ReasonsFlavors of Azerbaijan: Autumn + Winter
Friday, January 10, 2013, 6:00-9:00PM
$55 for 18 Reasons members, $65 for the general public; Ticketed


Menu

tahini + hazelnut puree, sumac
roots, seasonal herbs
olives, lavash

lamb meatballs with chestnut + pomegranate, wild greens
saffron rice, potato kazmag (or "crust")

rye cookies, dried fruit, black tea


The Flavors of Azerbaijan

As I entered into the second decade of my life, I met Liana. A transplant from Baku, Azerbaijan, she had landed in Hendersonville, Tennessee, a tiny town that was outfitted with little more than a bowling alley, a bank, and meat-and-three known as The Mason Jar. Liana lived a mere five minute walk from my humble yellow-shingled home on Riverwood Drive. As our relationship grew, I found myself spending a lot of time at her house, which she shared with her parents, older brother, maternal grandparents, and a very large Husky who, much to my dismay, didn't understand a word of English. Despite the language and cultural barrier, I began to feel adopted into this fascinating family. I was coined "Mishka" by Liana's father, who refused to speak to me in anything but Russian. Never quite able to pick up the accents or general annunciation of the phonetically harsh dialect, I learned to translate via context clues. Fortunately, I could usually bet the question posed was related to food. "Have you eaten?" and "Are you hungry?" were the most prevalent inquiries.

Undoubtedly, life in that often chaotic household revolved entirely around food. Mornings were met with potato pancakes, grandma's homemade bread (which I was never allowed to cut), softened butter, and several jars of jam. Black tea, a symbol of hospitality in Azerbaijani culture, was continuously brewing. Lunch was a time for grazing on rustic dishes like sliced cucumbers, kidney bean salad, pork and potato soup, and ikra, a cold eggplant and bell pepper mixture I would, and still can, eat by the quart. Oh, and of course, more bread and butter. Supper was always an extravagant feast: lavash, bowls of myriad herbs (which you'd pick and eat with each bite), soups like borscht and dovga, pickles, olives, feta, grape leaves stuffed with cinnamon-spiked rice and ground beef, meltingly tender barbequed lamb, and so much more. The meals I ate with Liana and her family opened my eyes to a poignant, new world - one in which food, family, and friends are at the center of life. It's a world I now happily call my own.


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.
 

closed for private event

January 11 from 9:00am to 1:00pm
18 Reasons10am-12pm Cooking Matters for Adults
 

Urban Gardening School

January 11 from 10:00am to 2:00pm
What: 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.)
Tickets: $475 (Monthly payment plans are available.)



Growing food is a powerful act and a personal joy; the benefits to both the gardener and their community are innumerable. 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.

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 backyard, we will teach you how to get the most food possible out of your space.

In this 12-part class you will develop these skills and start building a reservoir of information. The classes and garden work days are scheduled to mirror the actual planting season: you will first learn about garden planning and soil vitality; soon after, you will understand how to pick varieties and plant them; lastly, you will develop the skills needed to harvest and set your garden up for the next round of production. This way, we will be by your side during the entirety of 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.


Attendance + Dates
We expect participants to attend all 12 classes. Dates are:

January 8+11
February 5+8
March 5+8
April 9 +12
May 7+10
June 11+14

Times of classes
Wednesdays at 18 Reasons: 6:30-9PM
Saturdays at Garden for the Environment: 10AM-2PM
In the event of rain, garden days may be canceled.

Cost
The cost for the 12-part series is $450. We are happy to set up monthly payment plans for any interested student. If you are interested in a payment plan, please contact Michelle at 18 Reasons:
michelle@18reasons.org by December 15, 2013.

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 throughout the course. There are copies at the library and in many local bookshops and online stores.
Readings from other sources will be available online or given as handouts.
 

closed for a private event

January 11 from 1:00pm to 6:00pm
 

Dinner to Dye For

January 11 from 6:30pm to 9:30pm
18 ReasonsDinner to Dye For
Saturday, January 11, 7:00 - 10:00PM
$75 for 18 Reasons members, $85 for the general public; Ticketed

Lend your hand at naturally dyeing textiles in our seasonal, foraged dye baths, while sipping cocktails of botanical hues from our natural dye bar. Then sit down to a family style meal offering a menu of those same sumptuous plants that helped us transform color onto cloth: crimson Russian Red cabbage, grassy green avocados, violet musk artichokes, midnight black beans and an array of heirloom fruit ripe with color.

Our seasonal edible dye palette will become installation art for the evening as we share a meal of the vibrant and subtle colors of January in Northern California.

Menu TBD
 

Polenta: Sweet and Savory

January 12 from 3:00pm to 6:00pm
18 ReasonsPolenta: Sweet and Savory
with Viola Buitoni

{A 3-hour, hands-on cooking class, culminating in dinner with wine.}
Sunday, January 12, 3:00-6:00pm
Tickets: $55 for members, $65 for the general public


Polenta is beautiful, textured, versatile, nutritious, easy, and delicious. Its uses span from budget conscious, rustic meal for a large family to elegant offering at an intimate dinner party. The texture and fragrance of polenta can hold memories like no other food. It allows use and reuse in different forms and flavors. In short: this humble food is worth your time and attention.

In this 3-hour hands-on cooking class, Viola Buiotni will share her favorite techniques and recipes for polenta, both sweet and savory.

Menu

polenta gialla con maiale in umido
(yellow polenta with braised pork sumo)

polenta bianca con seppie al nero alla Venezian
(white polenta with Venetian style black squid sauce)

avanzi di polenta: al gorgonzola, al sugo rosso e in padella
(polenta leftovers: with gorgonzola, in tomato sauce and in a skillet)

crostata di polenta e pere
(polenta custard and pear tart)

amor polenta
(hazelnuts and polenta teacake)


Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. In New York City she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop. Here in San Francisco Viola can be found giving lectures on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches "The Italian Kitchen", a monthly workshop at the Cavallo Point Lodge Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley's School of Journalism blog based in San Francisco's Mission District where Viola lives.
 

SOLD OUT - Intro to Fermentation with Nishanga Bliss

January 13 from 6:30pm to 9:00pm
18 ReasonsIntro to Fermentation with Nishanga Bliss
{This class is a combination of demonstration and hands-on.}
Monday, January 13, 6:30-9:00pm
Tickets: $35 for 18 Reasons members; $45 for the general public


The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments that deliciously support health, gently cleansing and nourishing you and supporting your body.

In introductory class, you will become familiar with the basic techniques that will help you transform produce into nutritious, probiotic foods, with a focus on seasonality and letting nothing go to waste. We will make use of local produce to preserve lemons, create sauerkraut, and fermented salsa and pesto.

Nishanga Bliss, MS, L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog at
gastronicity.blogspot.com. She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy, just released New Harbinger Press.
 

Movie Night: Babette's Feast

January 14 from 7:00pm to 9:30pm
18 ReasonsBabette's Feast
Tuesday, January 14, 7:00-9:30pm
Tickets: $20 for 18 Reasons members; $25 for the general public

Spinster sisters Philippa and Martine live a quiet life in coastal 19th century Denmark. One day, a mysterious Frenchwoman appears on their doorstep, bearing a note from Philippa's former beau recommending her as a housekeeper. The rest, as they say, is history.

Join us for an evening of classic cinema, thematic treats that celebrate both simple Danish and gourmet French dishes, and a toast to the power of food and community.

Menu:

Rød Grød med Fløde (Porridge with Red Berries & Cream)
Tap water
Blinis Demidoff with (or without) Caviar & Creme Fraiche
Champagne

---

18 Reasons' second annual Food & Farm Film Fest will be back at the Roxie Theater in April; until then, we will be showing some of our favorite new and classic films each month.
 

Tasting Seminar: Olio Nuovo

January 15 from 7:00pm to 9:00pm
18 ReasonsTasting Seminar: Olio Nuovo
Wednesday, January 15, 7:00-9:00pm
Tickets: $15 for members, $20 for the general public


Olio Nuovo is the fresh, unfiltered olive oil produced after first pressings each fall. It is a special product that demands special attention.

In this 2-hour tasting seminar, you will learn how it is made, how to use it, and will gain insight into its history, culture and tradition.


About the Instructor
John Herbstrtitt moved to California in 2004 from the Chicago area with a desire to see something new and get out of the cold. After finishing a degree in Rhetoric he packed up and moved to Paris for a year where he discovered the beauty of simple and delicious food. Bringing a newfound purpose back to the Bay he tooled around the food scene in the East Bay for a while working in the kitchen at Cafe Rouge and Chez Panisse before finding his true calling in retail. He was recently brought on as the wine specialist at the new Birite on Divisadero in San Francisco where you can find him stocking shelves, waxing poetic over white Burgundy and slinging CA olive oil on the side. He has been a member of the COOC taste panel since October 2011.

Presented by the California Olive Oil Council, a non-profit trade and marketing association whose purpose is to promote the production and consumption of California extra virgin olive oil. Through our Seal Certification program, we help everyone from home cooks to restaurants find guaranteed extra virgin olive oil for their kitchen. Visit cooc.com for more information.
 

Sea Fare Pacific tasting

January 16 from 1:00pm to 4:00pm
In front of the 18th St market (3639 18th)Sea Fare Pacific adheres to stringent standards that support certified sustainable, Pacific Northwest fishing families. They line-catch albacore off the pristine Oregon, Washington, and California coastlines one at a time with a hook and line to keep the earth and ecosystem safe, and to provide the highest-quality, omega-3 packed tuna with no mercury concerns. They then prepare our specially selected, sustainably troll-caught tuna by hand at ice-cold temperatures in Coos Bay, Oregon, cooking it only once to preserve its natural oils and flavors.
 

18th Hour: Gear Swap!

January 16 from 6:00pm to 9:00pm
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

January 17 from 11:00am to 1:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

Olympic Provisions tasting

January 17 from 1:00pm to 4:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

SOLD OUT - Producer Dinner: I Clivi

January 17 from 6:30pm to 9:30pm
18 ReasonsProducer Dinner: I Clivi
Friday, January 17, 6:30-9:30pm
Tickets: $75 for 18 Reasons members, $85 for the general public


I Clivi is located in northeastern Italy in the Colli Orientali region, on the first range of hills that rise from the plains leading to the sea. They specialize in native varieties and posess some spectacular old vines.

The idea for this dinner was formed in the back seat of the van after leaving the winery. Trac Le, Bi-rite Market's Wine Buyer, and Tom Switzer, former Chef and Wine Rep Extraordinaire, were so moved by what they'd had just experienced, that they couldn't wait to bring I Clivi to the 18 Reasons table.

Menu


Ribolla Gialla Brut 2012
Brandade Crostini

Ribolla Gialla 2012
Petrale Sole, Orange Saffron Broth, Chervil

Friulano ' Brazan' 2011
Dungeness Crabcake, a Winter Salad, Meyer Lemon, Chive

Merlot 2005
Smoked Duck Breast and Leg Confit, Braised Greens, Juniper

Mandarin Oranges, Fresh Dates, Ennis Hazelnuts



{Dinner prepared by Tom Switzer.}

 

closed for private event

January 18 from 9:00am to 1:00pm
18 Reasons10am-12pm Cooking Matters for Adults
 

Kika's Treats tasting

January 18 from 1:00pm to 4:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United StatesKika’s Treats is an artisanal company based in San Francisco, California which manufactures premium pure chocolate-covered confections, using an array of alternative sweeteners (no white sugar and no corn syrup in our treats!). Our commitment is to use only the finest quality locally-sourced ingredients to make the most delicious treats around. Kika’s Treats are 100% all-natural wholesome goodness without anything artificial. We don’t compromise and neither should you!
 

Good Food Awards beer tasting

January 18 from 1:00pm to 3:00pm
Good Food Awards Beer & Spirits Winners Tasting
Saturday, January 18, 1-2:30pm and 2:30-4pm
Don't miss a gathering of the 2014 Good Food Awards-winning brewers and distillers, in town from all over the country at the annual Beer & Spirits Garden on Saturday, January 18th. Join us at 18 Reasons from 1-4pm to sample their responsibly produced, authentic and tasty brews and spirits - many not normally available in California - in their pure states and in reinvented classic cocktails from Rye on the Road. Tickets include 5 complimentary tastes and are available in limited quantity.
Tickets: $15 (advance only; please choose either the 1-2:30 or 2:30-4pm time slot)
www.eventbrite.com/e/go.....33377
 

closed for a private event

January 18 from 4:00pm to 10:30pm
 

Yes Bar tasting

January 18 from 4:00pm to 7:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

Bernal Cutlery Knife Sharpening in front of Bi-Rite Market

January 19 from 2:00pm to 6:00pm
Bi-Rite Market 18th StreetCome get your knives sharpened! More info here:

biritemarket.com/events.....rite/
 

SOLD OUT Natural Dye Workshop with Sasha Duerr

January 19 from 3:00pm to 7:00pm
Natural Dye Workshop
Sunday, January 19, 3:00-7:00pm
$45 for 18 Reasons members, $55 for the general public

Experience the electric colors you can conjure from the urban color palette of San Francisco. By experimenting with seasonal weeds, plant waste and other unsuspecting sources of awe inspiring natural dyes, this hands-on workshop will deepen your exploration of local and seasonal color. You'll learn to dye a full spectrum of winter hues mapped from local plants. In this class you'll create a series of seasonally plant dyed samples, learn surface design techniques, and create a finished dyed textile from an array of San Francisco urban color sources.

Includes snacks made from the plants we are using in class.


ABOUT THE ARTIST

Sasha Duerr is an artist, designer, and educator whose work is the cross-pollination of biodiversity and the revival of seasonal and local plant-based color. She is the founder of Permacouture Institute, an educational non-profit for regenerative design in fashion and textiles, and the author of The Handbook of Natural Plant Dyes (Timber Press/Workman 2011). She is a professor at the California College of the Arts, where she develops curriculum at the intersection of slow textiles and social practice. Her work has been featured in American Craft Magazine, The Huffington Post and The New York Times.

Visit her on the web:
www.permacouture.org/
sashaduerr.tumblr.com/
 

Tasting Seminar: Askinosie Chocolate

January 20 from 7:00pm to 8:30pm
18 ReasonsTasting Seminar: Askinosie Chocolate
Monday, January 20, 7:00-9:00pm
Tickets: $25 for members, $35 for the general public


Chocolate has one of the most complex flavor profiles of any food; it contains more than 600 aromatic compounds. Like grapes and coffee beans, cacao absorbs chemical components from the soil in which it's grown, and thus, like wine, it tastes of terrior. Shawn Askinosie was one of the first American producers to champion the bean-to-bar method to preserve the singular character of beans from different regions. He also runs a business based on inspiring and sustainable business ethics.

During this 2-hour tasting seminar, Shawn will lead a tasting of Askinosie chocolates, relating each bite to the origin of the beans. He will discuss his business practices (e.g., sourcing, direct trade, sustainability, etc.) and share stories and insights from his recent trips around the world, where he sourced cocoa beans and worked with the community farmers.


Shawn Askinosie is the founder and chocolate maker of Askinosie Chocolate. Since founding Askinosie Chocolate after working in criminal law for 20 years, Shawn’s social business model has been featured in O, The Oprah Magazine and numerous other publications. Shawn sells his chocolate throughout the U.S. and exports to stores around the world. He received an Honorary Doctorate of Public Affairs degree in May 2012 to “recognize his contributions as a community leader, an entrepreneur, a role model and an inspiration to students and others.”

Askinosie Chocolate is a small batch award winning chocolate manufacturer located in Springfield, Missouri, sourcing 100% of their beans directly from the farmers. Shawn travels to regions of Ecuador, Honduras, the Philippines and Tanzania to work directly with the farmers and source cocoa beans for his chocolate. This allows the chocolate to be traced to the source and labeled Authentic Single Origin Chocolate. It also enables Askinosie Chocolate to profit share with the farmers, giving them a Stake In the Outcome™. The Askinosie Chocolate mission is to serve their farmers, their neighborhood, their customers and each other; sharing the Askinosie Chocolate Experience by leaving the world a better place than they found it.


 

Neal's Yard Dairy: Traditional Cheddar

January 21 from 6:30pm to 8:30pm
18 ReasonsNeal's Yard Dairy: Traditional Cheddar
{A tasting and discussion.}
Tuesday, January 21, 6:30-8:30pm
Tickets: $40 for 18 Reasons members, $50 for the general public


Our favorite cheesemongers from across the pond, Neal's Yard Dairy, are in town to talk about a truly phenomenal cheese: Montgomery's Cheddar.

The history of Jamie Montgomery's artistry begins with his grandfather, Sir Archibald Langman, who bought the farm in 1911 and continued traditional cheesemaking when so many gave up during and after WWII. Jamie's family have now been farming in North and South Cadbury for three generations, making their renowned Montgomery's Cheddar.

Jamie remains committed to every aspect of the production of his cheese, from the quality of the grass, through to the taste and texture of the final product. He eschews more modern practices of production, instead following an early 20th Century text on cheese marking.

In this two-hour tasting seminar, you will taste numerous batches of Montgomery's Cheddar, each featuring a different starter culture and with different age profiles. You learn about the past, present and future of this iconic product.
 

closed for private event

January 22 from 7:30am to 3:00pm
 

SOLD OUT Inexpensive and Incredible: How to Spot Great Value Wine

January 22 from 7:00pm to 9:00pm
18 ReasonsInexpensive and Incredible: How to Spot Great Value Wine
with Vinny Eng

Wednesday, January 22, 7:00-9:00pm
Tickets: $30 for 18 Reasons members; $40 for the general public


There is an incredible assortment of good wine at affordable prices. Unfortunately, navigating a retail shelf can be daunting and difficult. Vinny Eng, most recently the co-director of the wine program at Bar Tartine, wants to demystify the differences between cheap vs. good value and ease the selection process. In this 2-hour tasting seminar, he will guide you through the process of identifying a good value wine. As he share tricks of the trade, he will pour tastes of five of his favorite bottles, each of which retails for under $20.
 

Marin Living Foods Almond Milk tasting

January 23 from 1:00pm to 4:00pm
Bi-Rite Market, 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.
 

18th Hour

January 23 from 6:00pm to 9:00pm
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.

 

closed for private event

January 24 from 4:00pm to 10:30pm
 

closed for private event

January 25 from 9:00am to 1:00pm
18 Reasons10am-12pm Cooking Matters for Adults
 

C2O coconut water tasting

January 25 from 10:00am to 1:30pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

closed for private event

January 25 from 1:00pm to 5:00pm
 

Clairesquare's tasting

January 25 from 1:30pm to 4:30pm
Although Clairesquares officially opened for business in 2006, Claire first began making her delectable treats at age 12. Growing up in County Cork, Ireland, Claire took inspiration from her mother’s recipe books and set out experimenting with fudge, butterscotch, toffee, and caramel. Come try these delectable treats at Bi-Rite Market!
 

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