Calendar


Bi-Rite Events


December 2013

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!
 

Arianna Organic Extra Virgin Olive Oil tasting

January 26 from 1:00pm to 5:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

SOLD OUT - Pasta Primer: Part I

January 26 from 3:00pm to 7:00pm
18 ReasonsPasta Primer: Part I
with Viola Buitoni

{A 4-hour introductory course to homemade pasta, culminating in a dinner served with wine.}
Sunday, January 26, 3:00-7:00pm
Tickets: $65 for 18 Reasons members, $75 for the general public


Making pasta from scratch is fun. And it is easier than you may think.

During Part I of this 4-hour pasta primer, Viola will focus on cut pasta: spaghetti, orecchiette, fettucini, and farfalle. She will demonstrate two ways to make fresh pasta: by machine and by hand. The first is faster, but it requires special equipment; the second is a labor of love, ideal for a leisurely weekend or group activity.

Viola will discuss the regional traditions of pairing pasta with sauce, and will lead the class through the preparation of four different doughs and the appropriate accompaniments for each. The class will conclude with dinner, wine and conversation.

Menu

orecchiette ai rapi e salsicce
(orecchiette with rapini and Italian sausage)

pici all'aglione
(handmade spaghetti with green garlic)

fettuccine burro, limone e noce moscata
(fettuccine with butter, lemon and nutmeg)

farfalle alla zucca e salvia
(handmade bowties with winter squash and sage)



Part II of our Pasta Primer will focus on filled and layer pasta, and is scheduled for Sunday, February 23.

We are also holding a Gluten-free Pasta Primer on Sunday, May 4.




About Viola
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.
 

Fermentation for Winter

January 27 from 6:30pm to 9:00pm
18 ReasonsFermentation for Winter
with Nishanga Bliss

{This class is a combination of demonstration and hands-on.}
Monday, January 27, 6:30-9:00pm
Tickets: $45 for 18 Reasons member, $55 for the general public


The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments for winter, with deep flavors that support health in cooler weather, like Root and Radish Kimchi, Miso Pickles and warming Chutney.

Suitable for experienced fermenters. For an introductory class, please see our class on Monday, January 13:
www.brownpapertickets.com/event/515713


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.
 

SOLD OUT Flavors of the Middle East

January 28 from 6:00pm to 9:00pm
18 Reasons, 3674 18th StFlavors of the Middle East
with Risa Lichtman

(A hands-on cooking class culminating in a three course dinner with wine.}
Tuesday, January 28, 6:00-9:00pm
Tickets: $55 for 18 Reasons member, $65 for the general public


Risa Lichtman's entry into the culinary world began to take shape in the many markets she haggled in, kitchens she lingered over, and tables she feasted around while living in Israel for several years. It was there that she learned to appreciate the various flavors of the Middle East and how they meld together in a most delicious and complimentary way. Ten years later she continues to weave them into her own cooking, bringing those flavors to our own abundant, local produce, which is not so different from what you might find in the market in Tel Aviv.

In this class, we will explore the Middle Eastern flavor profile through a handful of dishes, from traditional spice blends to homemade pita, to the ever-delicate workings of filo dough. Join us for this flavorful feast and learn how you can bring these flavors back into your own kitchen.

Menu

chard & feta filo pie with currants and pine nuts

herbed falafel balls over tahini sauce & homemade za'atar

fresh pita bread

winter chicory salad with fresh herbs & citrus

cardamom-scented poached fruit



Risa Lichtman has her hands busy in a number of food projects around the city: by day she runs an organic, sustainable lunch program at a local high school, and by night she can be found creating community-oriented, deliciously-memorable meals. She is known for her sought-after Sunday Supperings, a supper club grown out of her own backyard featuring 5-courses of seasonal, farm-based foods. Risa's background is strongly based in medicinal foods & food for healing, and she is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in NYC. She has enjoyed working on various farms in order to deepen her understanding of the food she prepares. She is passionate about all stages of the process, from farming to feasting, and is as skilled at working hard in the kitchen as she is at sitting and enjoying that meal with others.
 

Community Dinner: Buttermilk Waffles, Benton's Bacon, Bourbon Barrel Matured Maple

January 29 from 6:00pm to 8:00pm
18 ReasonsCommunity Dinner: Buttermilk Waffles, Benton's Bacon, Bourbon Barrel Matured Maple
Wednesday, January 29, 6:00-8:00pm, Drop-In and RSVP
$10 Plate; $4 Wine; $3 Beer :: Pay at Door
RSVP: www.brownpapertickets.com/event/516095


We are wanting the food equivalent of a big, wool blanket, and waffles with bacon might just be it. We're whipping up the ultimate batch, complete with locally milled flour, Kalona buttermilk, and Noble Bourbon Barrel Matured Maple Syrup. Bib up, join us, invite a friend, and meet someone new!

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.

This is event is sponsored by NOBLE, who handcrafted the phenomenal Tuthilltown Bourbon Barrel Matured Maple Syrup. Noble procures medium amber grade Maple syrup from heritage sugar shacks in the ancient maple orchards of Quebec. The syrup is then matured in Tuthilltown charred American oak barrels, with just a hint of raw Tuthilltown bourbon.

Noble's Tuthilltown Bourbon Barrel Matured Maple Syrup is now for sale at 18 Reasons.
 

18th Hour

January 30 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.

 

Flavor in Spades: Preserved Lemon + Browned Butter

January 31 from 6:00pm to 9:00pm
18 ReasonsFlavor in Spades: Preserved Lemon + Browned Butter
with Michelle McKenzie

{A hands-on cooking class culminating in dinner with wine.}
Friday, January 31, 6:00-9:00pm
Tickets: $55 for members, $65 for the general public


In Flavor in Spades, Michelle McKenzie brings her philosophy of flavor into sharp focus. After years spent experimenting in restaurant and home kitchens, Michelle has identified which key ingredients every cook should have on hand. These are often hidden ingredients, behind the scenes players that make every dish a home run.

preserved lemon
endive, avocado, preserved lemon vinaigrette
braised chicken legs, salt-roasted potatoes, preserved lemon zhug

browned butter
celeriac and apple soup with browned butter, crushed walnuts, thyme
a tart of poached quince, almonds and browned butter (gf)


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.
 
February 2014

closed for private event

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

Le Paste di Natale - SOLD OUT

February 1 from 1:00pm to 6:00pm
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, Febrary 1, 2:00 - 6:00pm


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:  

Gate comme des Filles chocolat tasting

February 1 from 1:00pm to 4:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United StatesThese chocolates are made in small batches each week and their flavors are at their most intense within the first five days after they are made. The flavors change each week according to the seasons and our whims. A perfect Valentine's gift!
 

SOLD OUT- Southern Italian Desserts, with author Rosetta Costantino

February 2 from 3:00pm to 6:00pm
18 ReasonsSouthern Italian Desserts
with author Rosetta Costantino

Sunday, February 2, 3:00-6:00pm
Tickets: $55 for members, $65 for the general public


Anyone fortunate enough to have visited knows that Southern Italy is a place that lingers in the heart forever—the people are welcoming, the food is delicious, and the desserts are simply unforgettable. It is easy to think that such incredible desserts are best left to professionals, but Rosetta Costantino is here to show you that many of these revered recipes are not only possible, but often easy to prepare in a home kitchen.

Rosetta has gathered favorite desserts and master recipes from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicilia. In this three hour cooking class, she will focus on regional specialties that are virtually unknown in the United States:

La Deliziosa
Sandwich Cookies filled with Hazelnut Cream

Dolci di Noci
Walnut Cookies

Calzoncelli con i Ceci
Sweet Ravioli Filled with Chickpeas, Chocolate and Almonds

Torta di Mele e Ricotta
Apple and Ricotta Cake



Author and cooking instructor ROSETTA COSTANTINO was born and raised in Verbicaro, a small wine-producing hill town in Calabria, at the southern tip of Italy. She is the author (with Janet Fletcher) of My Calabria: Rustic Family Cooking from Italy's Undiscovered South (W.W. Norton & Company, 2010), which was nominated for an IACP award in 2011. She lives in the San Francisco Bay Area. For more information on Rosetta, please visit
www.cookingwithrosetta.com/about.html.
 

SOLD OUT - DIY Candy: Balinese Sea Salt Caramel Chews

February 3 from 7:00pm to 9:00pm
18 ReasonsDIY Candy: Balinese Sea Salt Caramel Chews
February 3, 2013, 7:00-9:00pm
Tickets: $35 for members, $45 for the general public, $30 for children (ages 12-17; must be accompanied by an adult)
www.brownpapertickets.com/event/534135


Melissa Scheiderer, talented entrepreneur and Good Food Award Finalist, heard her friends lamenting that this will be the first year in some time in which they can't give out her amazing caramels as gifts. She tried to convince them to make their own, but found they were [duly] intimidated. So now, for the very first time, Melissa is going to teach her secret recipe and precise methods to the public! Just in time for the holidays!

In this 2-hour class, you will learn to simply and safely craft your own delectable caramel chews in a home kitchen. While you will make a salted caramel variety in class, you will also learn how to modify the recipe to create endless variations on the basic format.


About Melissa
From a very early age, Melissa grew up helping her mom make caramels for their friends and family at the holidays. As an adult, she carried on the tradition and used her own culinary skills to modify and enhance mom's recipe. Bored and unchallenged after ten years in financial services, she decided to set out on her own sticky venture and created a responsible, artisanal caramel company specializing in small batch caramel products made exclusiveley with sustainably farmed ingredients. Three and a half years and thousands upon thousands of later, she's become what you might call a know-it-all on the subject.
 

closed for private event

February 4 from 9:00am to 5:00pm
 

Urban Gardening School

February 5 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.)
Cost:$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.
 

18th Hour

February 6 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.

 

closed for private event

February 7 from 8:00am to 4:00pm
 

Clarine's Florentines tasting

February 7 from 1:00pm to 4:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesClarine’s passion for food was instilled at an early age through her family. Holiday and birthday gatherings were always centered around food. With a grandmother that owned a bakery and yearly baking of Florentines with her mother, being in the kitchen became a favorite pastime of Clarine’s.

These Florentines, European style cookies are beautifully wrapped to be given as a hostess gift or can be served as a simple dessert with a scoop of ice cream when you’re entertaining or a a sweet treat for your valentine. The perfect caramel flavor with the toasted almonds makes any mouth water just thinking about it.
 

Flavors of Venezuela

February 7 from 6:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesFlavors of Venezuela
{A 3-hour interactive demonstration with Adriana López Vermut. This event culminates in dinner served with wine and beer.}
Friday, February 7, 6-9pm
Tickets: $55 for members, $65 for the general public


Adriana López Vermut is passionate about the core ingredients of Venezuelan cuisine. And she wants home cooks to embrace these special foods: plantain, yuca, and corn.

In this 3-hour interactive demonstration, she will discuss the history, tradition, and modern applications of these ingredients, and will share her favorite recipes for each.


CORN
Arepas Stuffed with Chicken "Reina Pepeada"

PLANTAINS
Tostones
Fried Green Plantains

YUCA
Yuca Beignets


Born and raised in Caracas, Venezuela, Adriana López Vermut acquired her love of cooking from her father, a noted Caracas chef, restaurateur and businessman. Adriana studied Cultural Anthropology at the University of Pennsylvania. She started her professional work in the world of start-ups and entrepreneurship. She worked at Viamericas, a money transfer start-up in Research and Business Development and then as a Research Associate for SpaceVest, a Venture Capital firm funding technology start-ups. After her move to the San Francisco Bay Area, she crossed over to the entrepreneurial side and launched Pica Pica Arepa Kitchen in Napa, California in 2008. She has since opened two other locations in San Francisco, one in the Mission District and the other in the Castro neighborhood. “Pica Pica Arepa Kitchen allows me to share my passion for native Venezuelan cuisine and my personal heritage with the American public, especially those on the West Coast who may be unfamiliar with it,” she states.
Adriana also has a strong interest in education and is involved in the Bay Area as a Board Member to Aim High, a non-profit organization working with middle-school children to prepare them for high-school through intensive summer programs. She is a Trustee at A.C.T (American Conservatory of Theater) as part of their Education Committee, which has a broad mission to integrate theater in San Francisco schools as well as run one of the country’s elite MFA Theater programs.
She lives in San Francisco with her husband and three children.
 

closed for private event

February 8 from 9:00am to 1:00pm
18 Reasons10am-12pm Cooking Matters for Adults
 

CANCELED (DUE TO RAIN) - Urban Gardening School

February 8 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.
 

Garden Variety Cheese yogurt tasting

February 8 from 11:00am to 1:00pm
Bi-Rite Creamery, 3639 18th Street, San Francisco, CA, United StatesGarden Variety Cheese is a small farmstead cheese business based out of Northern Monterey County on 40 acre Monkeyflower Ranch. They began commercial milking and cheese production in March 2009.Each ewe is named after a garden flower and treated with love and respect. Their dairy sheep are seasonal producers--each individual only gives milk for about six months per year. This season, they have staggered our breeding and hope to have fresh milk for yogurt for most of the year. Come give this amazingly fresh yogurt a try!
 

Sweet Revolutions caramel tasting

February 8 from 1:00pm to 4:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

Breakfast Better, with author Megan Gordon

February 8 from 3:00pm to 6:00pm
18 ReasonsBreakfast Better
with author Megan Gordon

{A hands-on cooking class, culminating in dinner with wine.}
Saturday, February 8, 2014, 3:00-6:00pm
Tickets: $55 for members, $65 for the general public


Want to breakfast better this year? Let Megan Gordon, author of Whole-Grain Mornings and owner of Seattle-based Marge Granola show you how with four delicious morning recipes.

In this class, students will be introduced to a wide variety of morning grains – along with information on how to buy, store and prepare them. Other pantry must-haves (natural sweeteners and “better” fats) will be covered, as well as timesaving tips to help you break out of your morning breakfast rut.

Menu

Apricot Pistachio Granola

Zucchini Farro Cakes with Herbed Goat Cheese

Gruyere Souffles with Corn, Leeks and Millet

Blueberry Breakfast Bars

Blood Orange Mimosas


Megan Gordon is a writer, recipe developer, and culinary educator living in Seattle. She writes regularly for The Kitchn, and on her blog A Sweet Spoonful. Her work has appeared in numerous national magazines, including Better Homes and Gardens, ReadyMade Magazine, and the Edible publications. When not writing about food, Megan teaches cooking classes and bakes/operates her artisan granola company, MARGE GRANOLA, which is distributed nationally and has been recognized by The Wall Street Journal and Sunset magazine. Visit her blog at
www.asweetspoonful.com or wholegrainmornings.com to learn more.
 

closed for private event

February 9 from 12:00pm to 5:00pm
 

Heart-Shaped Cheesemaking

February 10 from 6:00pm to 9:00pm
18 ReasonsHeart-Shaped Cheesemaking
{A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of soft ripened washed rind cheese, alongside wine and an array of snacks.}
Monday, February 10, 6:00-9:00pm
Tickets: $60 for 18 Reasons members; $70 for the general public


Make the month of love extra-special (and extra stinky) by making your own heart-shaped soft-ripened cheese in the style of a reblochon with San Francisco's own 'Milk Maid' (instructor Louella Hill).

In this action-packed evening class, you (and maybe your cheese-loving lover) 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. Lastly, because your heart will need to mature for a few weeks afterwards, you'll get a crash course on cheese affiance.


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/
 

Poco Dolce tasting

February 11 from 12:00pm to 3:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United StatesRun by a ten person team for most of the year, the utmost attention and care is put into crafting each and every product. Created in small batches in their San Francisco kitchen, Poco Dolce's hand-made chocolates and confections feature only the finest, all-natural ingredients - from local almonds and pumpkin seeds to grey sea salt harvested from the coast of Brittany. Poco Dolce's signature Sea Salt Toffee has just three ingredients - sugar, California butter, and sea salt. The completely dairy-free line of Bittersweet Chocolate Bars continues to feature quality ingredients by using inclusions like all-natural, organic peanut butter and California olive oil. Poco Dolce's products are all completely GMO-Free.

A perfect gift to show that someone special you really care! Come taste!
 

closed for private event

February 11 from 3:30pm to 10:30pm
 

Il Molinetto bakery demo

February 13 from 12:00pm to 2:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United StatesIl Molinetto bakery is based in Berkeley, California. They specialize in artisanal European-style baked goods using only the highest quality, all natural ingredients. Come try their Baci di Dama ("Lady's kisses") cookies.
 

Kika's treats tasting

February 13 from 2:00pm to 4:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States
 

Gate comme des filles chocolat tasting

February 13 from 4:00pm to 7:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United StatesThese chocolates are made in small batches each week and their flavors are at their most intense within the first five days after they are made. The flavors change each week according to the seasons and our whims. A perfect Valentine's gift!
 

18th Hour

February 13 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.

 

Bar Cocoa tasting featuring:Fresco and Ritual Chocolates

February 14 from 1:00pm to 4:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United StatesJessica Ferraro, Craft Chocolate Bar Tender, Bar Cacao.

Jessica was smitten by craft chocolate when she discovered a Bonnat Chuao bar on a spur-of-the-moment trip to Paris on April Fool’s Day 2007. Since then, she’s traveled from Africa to Venezuela in search of beautiful cacao and the chocolate painstakingly crafted from it. Closer to home, she advises, educates and advocates for craft chocolate via Bar Cacao, which connects select craft chocolate makers with top specialty shops and curious consumers.
 

closed for private event

February 14 from 5:00pm to 10:00pm
 

closed for private event

February 15 from 9:00am to 1:00pm
18 Reasons10am-12pm Cooking Matters for Adults
 

Bi-Rite Public Label Kimchi tasting

February 15 from 1:00pm to 4:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States
 

Rich Higgins Beer Workshop: Food Pairing Techniques

February 15 from 3:00pm to 5:30pm
18 ReasonsRich Higgins Beer Workshop: Food Pairing Techniques
Saturday, February 15, 3:00-5:30pm
Tickets: $45 for members, $50 for the general public


Celebrate SF Beer Week at 18 Reasons! Learn and taste the techniques for delicious, memorable pairings of beer and food with Master Cicerone Rich Higgins.

Join Rich for a tasting workshop on pairing beer perfectly with food. In class, you'll hone your palate, taste how beer builds its flavor, and learn about the impact of cooking techniques on pairing with beer. From a menu of six beers, we'll guess which will work best and which will be worst with each of six different dishes, then we'll taste them all. In a special toast to SF Beer Week, we'll wrap up the class with one last slam-dunk pairing!


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: Malt / Wednesday, April 16
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.
 

Bernal Cutlery Knife Sharpening in front of Bi-Rite Market

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

biritemarket.com/events.....rite/
 

One Meal, Many Tricks

February 16 from 3:00pm to 7:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesOne Meal, Many Tricks
with Michelle McKenzie

{A four hour, hands-on cooking class culminating in dinner with wine.}
Sunday, February 16, 3:00-7:00pm
Tickets: $75 for members, $85 for the general public

We love a good recipe and a beautiful cookbook. But ultimately, we want home cooks to find the freedom to move beyond precise measurements and detailed instructions. To meet this goal, 18 Reasons has developed a series of classes called One Meal, Many Tricks. Each class is designed to cover a variety of classic culinary techniques, the fundamentals of composing a well-balanced dish (e.g., the use of acid and salt, etc.), and special skills and shortcuts that will make your time in the kitchen more enjoyable and efficient.

Each course covers a different set of cooking fundamentals. Whereas in a traditional course you'd spend days, if not weeks, on sauces, we'll cover a sauce when it's appropriate - for example, after sautéing meat, when drippings coat the pan. We invite you to take a single class that covers topics most relevant or interesting for you; or, for a more comprehensive culinary training, please join us for several of these classes over the course of the year. We will be offering One Meal Many Tricks on a monthly basis, and will take you through the seasons and around the kitchen by the end of the year.


COURSE 1

Menu

Sardine Pâté, Homemade Flatbread
Winter Greens, Classic Vinaigrette
Braised Chicken Thighs, Turnip, Labne
Perfect Steamed Rice, Dukkah, Fresh Herb Salad
Lemon Panna Cotta


Techniques + Topics

Washing and Drying Greens
Vegetable Storage
Blanching
Infusion
Emulsification
Braising
Steaming
Composing Spice Blends
Gelatin
Acid Ratios
Seasoning
Menu Composition


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.


 

A Tasting of Top California Olive Oils: Maia's Favorites

February 17 from 7:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesA Tasting of Top California Olive Oils: Maia's Favorites
Monday, February 17, 7:00-9:00PM
Tickets: $15 for 18 Reasons members; $20 for the general public


Please join us for a unique opportunity to taste some of California's best olive oils. Hosted by Maia Hirschbein, this workshop will address diverse aspects of California olive oil including:


History of California olive oil

Olive varietals and their aroma and flavor profiles

Palate development; a guided tasting of five olive oils

How to choose, store, and where to buy quality olive oils for your pantry




Maia Hirschbein holds a Masters in Food Culture and Communications at the University of Gastronomic Sciences in Piedmont, Italy. As part of her Masters research, Maia completed one of the most comprehensive studies of California olive oil, in which she traveled and met with producers throughout the state. She now works to grow consumer awareness of California oil by working with producers around the state, and teaching tasting workshops for both home cooks and for chefs. Maia first tasted freshly milled olive oil for the while working an olive harvest on a small farm in Tuscany, which inspired her obsession with olive oil back at home in California.
 

closed for private event

February 18 from 5:00pm to 10:00pm
 

Kitchen Table Talks: What it really takes to be a farmer

February 19 from 6:30pm to 8:30pm
18 Reasons, 3674 18th St, San Francisco, CA, United StatesKitchen Table Talks: What it really takes to be a farmer
Wednesday, February 19, 6:30-8:30pm
Kitchen Table Talks: What it really takes to be a farmer
Tickets: $10

Join us for the next Kitchen Table Talks at 18 Reasons, where we see how farmers use creative strategies to start or maintain their farms in contemporary California. What wild and crazy things are farmers willing to try? How can consumers get involved? What are modern farmers really like?

Featuring Nancy Vail from Pie Ranch, whose keeps his farm going through nonprofit educational programming, and Adam Gaska of Mendocino Organics, who has created a diverse organic farm supported by such innovations as his RSA (Restaurant Supported Agriculture) program and Pork Shares.


Kitchen Table Talks is a joint venture of CUESA, Civil Eats and 18 Reasons.
 

18th Hour

February 20 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.

 

Flavors of Roma

February 21 from 6:00pm to 9:30pm
18 Reasons, 18th Street, San Francisco, CA, United StatesFlavors of Roma
with Viola Buitoni

{A 3.5 hour hands-on cooking class, culminating in dinner with wine.}
Friday, February 21, 6:00-9:30pm
Tickets: $65 for 18 Reasons members, $75 for the general public


Join Italian instructor Viola Buitoni in preparing a meal from her birth city of Rome and learning about the culinary history and traditions behind the bold flavors of the Eternal City.

In Roman cuisine, the necessity of the many took over the privilege of the few and became tradition. The dishes of Rome cherished today are those of a vast population of hard working peasants and servants who needed nourishing foods yet had to make do with what was left after choice bites went to the tables of the aristocracy. Offals, known as quinto quarto-the fifth quarter figure prominently in the traditions, as do long cooking dishes filled with fortifying and filling pulses.

MENU

Filetti di Baccalà
Fried Salt Cod

Bucatini alla Gricia
Bucatini with Guanciale and Pecorino

Coda alla Vaccinara
Oxtail in Celery and Tomato Sauce

Puntarelle in Salsa d’Alici
Puntarelle in Anchovy Sauce

Zeppole di San Giuseppe
St.Joseph’s Beignets


About Viola
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.
 

Rip Van Waffle tasting

February 22 from 10:00am to 1:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States
 

Tasting Seminar: Wine Basics

February 22 from 1:00pm to 5:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesTasting Seminar: Wine Basics
with Pamela Busch

Saturday, February 22, 1:00-5:00pm
Tickets: $115 for 18 Reasons members; $125 for the general public


Knowledge inevitably leads to a greater appreciation and enjoyment in most things; wine is no exception.

In this four-hour seminar, wine expert Pamela Busch will teach you to confidently navigate the world of wine. You will learn techniques of tasting and will gain a deeper understanding of viniculture and vinification. You will leave this course a more insightful (and thus, happier) barkeep. More details below.


Part One (1:00-2:00): Winemaking basics including the importance of terroir, climate, viticulture decisions and winemaking techniques. Four wines will be used to demonstrate cool vs warm climate and oak vs non oaked.

Part Two (2:00-2:45): Vocabulary, flavor and texture demonstration.

Break

Part Three (3:00-4:30): Tasting of six wines; deciphering the differences and learning how to pick out salient components such as tannin, acid, flavors and body. Food and wine pairing discussion and demonstration.

Part Four (4:30-5:00): Storing, serving, reading labels, aging. Q&A.


About Pamela
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.
 

Dang Coconut Chip tasting

February 22 from 1:00pm to 4:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States
 

closed for private event

February 22 from 6:00pm to 11:00pm
 

SOLD OUT - Pasta Primer: Part II

February 23 from 3:00pm to 7:00pm
18 ReasonsPasta Primer: Part II
with Viola Buitoni

{A 4-hour introductory course to homemade pasta, culminating in a dinner served with wine.}
Sunday, February 23, 3:00-7:00pm
Tickets: $65 for members, $75 for the general public


Making pasta from scratch is fun. And it is easier than you may think.

During Part II of this pasta primer, Viola will focus on filled and layered pasta. She will demonstrate two ways to make fresh pasta: by machine and by hand. The first is faster, but it requires special equipment; the second is a labor of love, ideal for a leisurely weekend or group activity.

Viola will discuss the regional traditions of pairing pasta with sauce, and will lead the class through the preparation of four different doughs and the appropriate accompaniments for each.

The class will conclude with dinner, wine and conversation.

Menu

lasagna classica alla bolognese
(classic lasagna bolognese)

cannelloni al farro con verdure invernali e taleggio
(farro lasagna with winter vegetables and taleggio cheese)

cappelletti della nonna
(my grandmother's meat cappelletti)

tortelli di zucca alla mantovana
(mantua style ravioli with pumpkin and amaretti)



We are also holding a Gluten-free Pasta Primer on Sunday, May 4.



About Viola
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.
 

closed for private event

February 24 from 5:00pm to 10:00pm
 

Unsung: Chicories & Nettles

February 25 from 6:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesUnsung: Chicories & Nettles
{A hands-on cooking class culminating in dinner served with wine.}
Tuesday, February 25, 6:00-9:00pm
Tickets: $55 for members, $65 for the general public

Unsung illuminates the idea that some of the most delicious, enjoyable and memorable things to cook and eat are the foods most neglected in the modern kitchen. These ingredients are unlikely to make it onto your weekly shopping list, so our Program Director, Michelle McKenzie, uses her passionate voice and professional culinary skills to convince you to peruse without one.

MENU

nettles
nettle + potato soup, whipped creme fraiche, chive
braised nettles with coconut oil, chile and brown mustard seeds, flatbread, cilantro

chicories
roasted cauliflower, Treviso, crispy speck
spelt and radicchio risotto
radicchio and chicken salad, walnuts, pickled golden raisins


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.
 

Community Dinner: Meze

February 26 from 6:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesCommunity Dinner: Meze
Wednesday, February 26, 6:00-8:00pm, Drop-In and RSVP
$10 Plate; $4 Wine; $3 Beer :: Pay at Door
RSVP:www.brownpapertickets.com/event/557543


For us, meze conjures images of a lively meal, shared around a communal table with both friends and strangers. As such, this tradition of small dishes is fitting for our next community dinner, especially at a time when we're craving lighter fare to carry us into the first of spring:

Smoked Beet Hummus with Dill and Pistachio
Chickpea and Roasted Carrot Salad, Preserved Lemon, Pine Nuts, Cilantro
A Plate of Kalamata, Aged Feta, Pickled Okra
Wholemeal Pita


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.
 

18th Hour

February 27 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.

 

SOLD OUT - Flavors of India: Pooris & Punjabi-Style Curries

February 28 from 6:00pm to 9:00pm
18 ReasonsFlavors of India: Pooris & Punjabi-Style Curries
with Simran Singh and Stacie Dong

{A three hour hands on cooking class culminating in dinner with wine.}
Friday, February 28, 6-9pm
Tickets: $45 for 18 Reasons members, $55 for the general public

Learn about essential Indian spices, special ingredients and unique cooking techniques while we make some of Simran Singh's favorite family recipes. Together we’ll cook a vegetarian feast: golden, puffed pooris, a trio of vegetarian curries, and some classic accompaniments. When served together, the dishes on this menu would be a typical Sunday family lunch in Northern India’s Punjab region, but each of the dishes on their own makes a wonderful addition to your home cooking repertoire.

MENU
Ruby Mami’s Aloo
Bodi Bhua's Chana Masala
Mom’s Shahi Paneer
Kachumber and Simple Onion Pickle
Mint Raita
Pooris


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.

 
March 2014

closed for private event

March 1 from 1:00pm to 5:00pm
 

Invo Coconut Water Tasting

March 1 from 1:00pm to 4:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesInvo coconut water is naturally refreshing, containing natural electrolytes which promote rapid hydration. They're also a good source of calcium, magnesium, potassium and other minerals. Plus they're naturally low in sugar and 99% fat-free. Come give it a try!
 

Sosu Ketchup tasting

March 1 from 4:00pm to 7:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesSosu Ketchup features a collection of flavorful sauces such as Srirachup, a spicy sriracha ketchup, and Thaichup, a tangy lemongrass curry ketchup inspired by tastes and flavors that from Asia and made using fresh, local ingredients from the San Francisco Bay Area.
 

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