Calendar


Bi-Rite Events


January 2014

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
 

Wine Seminar: Jon Bonne Book Event

February 12 from 6:30pm to 8:30pm
18 Reasons, 18th Street, San Francisco, CA, United StatesWine Seminar: New California Wines with Jon Bonné
Wednesday, February 12, 6:30-8:30pm
Tickets: $40 for 18 Reasons members; $50 for the general public


Go beyond the "fruit bomb" and fall in love with new California wines, just in time for Valentine's Day.

San Francisco Chronicle wine editor Jon Bonné's new book "The New California Wine" is a comprehensive guide to the new generation of California wines and producers, and the story of the iconoclastic young winemakers who have changed the face of California viniculture in recent years.

Join Jon for an exploration of the young, innovative producers who are rewriting the rules of contemporary winemaking. Jon writes from the front lines of the California wine revolution, where he has access to the stories, philosophies, and techniques of top producers.

Taste your way through 8 of Jon's favorites and learn how modern California winegrowers have evolved.


 

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
 

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