Calendar


Bi-Rite Events


September 2013

L'Ingegno in Cucina: The Delicious Economy of Italian Home Cooking with Viola Buitoni

September 29 from 5:00pm to 8:30pm
18 ReasonsL'Ingegno in Cucina: The Delicious Economy of Italian Home Cooking with Viola Buitoni
Sunday, September 29, 5:00-8:30PM
Sunday, October 6, 5:00-8:30PM
Sunday, October 20, 5:00-8:30PM
per class: $55 for 18 Reasons members; $65 for the general public
three-part series: $150 for 18 Reasons members; $180 for the general public



Back by demand. L'Ingegno in Cucina course is a three-part series that teaches the versatility and consciousness of Italian cooks. In each hands-on cooking lesson, instructor Viola Buitoni will highlight the use and reuse of ingredients, and instill in students the ability to become a bottom-of-the-fridge cook while staying on budget and eating well.

This class was offered last year; if you attended then, please note that different recipes will be used for each class in the series.

To get the most out of the course, we suggest that participants attend all three classes. There are a limited number of single attendance tickets available for each class.


Classes include:


September 29: "Il Pane Vecchio" -Old Bread
Throwing bread away can truly be a sin. Viola will show you how to properly store and handle bread for longest possible and teach you how to use it in simple, nutritious and budget conscious dishes once it is past its prime.

October 6: "I Misteri del Risotto Perfetto"-The Mysteries of a Perfect Risotto
Nothing impresses as a well-executed risotto, nor it is easier, yet so many are terrified of tackling it. The aim of this session will be to debunk those fears. Viola will speak about the different kinds of rice suitable for risotto and the importance of good stock. You will learn kitchen tips for foolproof outcome and share a variety of flavors to grace risotto.

October 20: "1001 Frittate"-1001 Frittatas
Frittate are the simplest and most delicious way to make good use of inexpensive seasonal vegetables as well as leftovers. In this class, you will learn an easy technique to yield a frittata that's perfect every time, not withstanding what goes into it, and also chat about the wondrous nutritional value of eggs and the differences between various types.



Learn more about Viola here:
 

closed for a private event

September 30 from 5:00pm to 11:00pm
 
October 2013

Teach a Community to Fish: Dinner with Charles Phan

October 1 from 7:00pm to 10:00pm
584 Valencia St, San Francisco

Please join us for a meal and conversation to support 18 Reasons community programming, cooked by the Slanted Door's Charles Phan and Bi-Rite Market's Sam Mogannam.

Ingredients will be sourced from local farms, and paired with wines selected by Bi-Rite wine buyer Trac Le. Dinner will be served by the 18 Reasons Board of Directors.

18 Reasons has served local youth for the past two years through highly successful programs that teach vital cooking skills, encourage healthy eating habits, and provide career readiness. With the addition of the Cooking Matters program this summer, we are able to reach over 2,000 low-income families each year, providing them with the skills and knowledge they need to make healthy food choices on a limited budget. Our free community programs are central to our mission, and your support makes them possible.

Charles Phan moved to San Francisco in 1977, where he attended Mission High and UC Berkeley before setting out to redefine our expectations of Vietnamese Food at his flagship restaurant, The Slanted Door. His menu focuses on seasonal, high-quality ingredients, made with traditional Vietnamese techniques and traditions. He won a James Beard award in 2004, and just released his first and much-anticipated cookbook, Vietnamese Home Cooking. His latest restaurant, South, opened this spring at SFJazz. We are honored to invite Charles to join us at 18 Reasons for an unforgettable meal.

Supporters who donate $10,000 to this event will receive an additional private dinner for 16 people cooked by Bi-Rite's Sam Mogannam at 18 Reasons. Please get in touch if you'd like to donate before the event.

Tickets: $250 at https://18reasons.eventbrite.com/

 

closed for a private event

October 2 from 10:00am to 12:30pm
 

Basic Knife Skills - SOLD OUT

October 2 from 6:00pm to 8:00pm
18 Reasons Basic Knife Skills
Wednesday, October 2, 6:00-8:00PM, Ticketed
Tickets: $25 for 18 Reasons members; $35 for the general public


Join our Program Director and chef Michelle McKenzie for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.

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

 

18th Hour

October 3 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

October 4 from 9:00am to 6:00pm
 

Raincoast Crisps tasting

October 6 from 11:00am to 3:00pm
In front of the 18th street market (3639 18th St.)Leslie Stowe's Raincoast Crisps are baked in small batches from scratch using the finest-quality ingredients.Their signature crisps are great to nibble on their own, but they really shine when topped with your favourite dip, cheese, or antipasto.
 

L'Ingegno in Cucina: The Delicious Economy of Italian Home Cooking with Viola Buitoni

October 6 from 5:00pm to 8:30pm
18 ReasonsL'Ingegno in Cucina: The Delicious Economy of Italian Home Cooking with Viola Buitoni
Sunday, September 29, 5:00-8:30PM
Sunday, October 6, 5:00-8:30PM
Sunday, October 20, 5:00-8:30PM
per class: $55 for 18 Reasons members; $65 for the general public
three-part series: $150 for 18 Reasons members; $180 for the general public



Back by demand. L'Ingegno in Cucina course is a three-part series that teaches the versatility and consciousness of Italian cooks. In each hands-on cooking lesson, instructor Viola Buitoni will highlight the use and reuse of ingredients, and instill in students the ability to become a bottom-of-the-fridge cook while staying on budget and eating well.

This class was offered last year; if you attended then, please note that different recipes will be used for each class in the series.

To get the most out of the course, we suggest that participants attend all three classes. There are a limited number of single attendance tickets available for each class.


Classes include:


September 29: "Il Pane Vecchio" -Old Bread
Throwing bread away can truly be a sin. Viola will show you how to properly store and handle bread for longest possible and teach you how to use it in simple, nutritious and budget conscious dishes once it is past its prime.

October 6: "I Misteri del Risotto Perfetto"-The Mysteries of a Perfect Risotto
Nothing impresses as a well-executed risotto, nor it is easier, yet so many are terrified of tackling it. The aim of this session will be to debunk those fears. Viola will speak about the different kinds of rice suitable for risotto and the importance of good stock. You will learn kitchen tips for foolproof outcome and share a variety of flavors to grace risotto.

October 20: "1001 Frittate"-1001 Frittatas
Frittate are the simplest and most delicious way to make good use of inexpensive seasonal vegetables as well as leftovers. In this class, you will learn an easy technique to yield a frittata that's perfect every time, not withstanding what goes into it, and also chat about the wondrous nutritional value of eggs and the differences between various types.



Learn more about Viola here:
 

Leaf Wrapped: Cheesemaking 401

October 7 from 6:00pm to 9:00pm
18 ReasonsLeaf Wrapped: Cheesemaking 401
Monday, October 7, 6-9pm
Tickets: $60 for 18 Reasons members; $70 for the general public


Part 4: Leaf-wrapped (October 7, 6-9PM)

Finally a cheese class that really looks at the art of affiance!

Join the San Francisco Milk Maid as we tackle the art of using spirit-soaked leaves in the cheese aging process. Together we'll cut curd, heal, stir, move curds to individual forms. Then, we'll use brandy-soaked chestnut leaves to swaddle the cheese! With some (home) aging, your little love packet will then become a charming Banon-style cheese present for you to open.


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


_________

Part 1: Cultured Creams (April 1, 6-8PM)
Did you know all you need is a gurgle of buttermilk and a spot on the countertop to make incredible creme fraiche? Or that you can make mascarpone using just a spoonful of acid? That's right! Culturing and acidifying creams and converting them into decadent, flavorful foods is easier than you think. Join the San Francisco Milk Maid for this quick introductory course to home cheesemaking. A butterfat-based homework assignment is included.
(www.brownpapertickets.com/event/346164)

Part 2: Quick Mozz (June 3, 6-8PM)
The San Francisco Milk Maid invites you to make the most widely attempted, but most frequently disastrous homemade cheese ever: Thirty-Minute Mozzarella. We'll run through a simple recipe using several types of milk so you can see first hand why Quick Mozz can either be a love or a hate relationship. Then, for fun, we'll pull a bit of pre-made curd to snack on. (www.brownpapertickets.com/event/346167)

Part 3: Soft-Ripened (August 5, 6-9PM)
Stepping forward into the land of cultures and rennet, The San Francisco Milk Maid invites you to join her in making a Coulommier-style soft ripened cheese. The soon-to-be luscious cheese project you'll go home with needs a few weeks of loving before it turns fragrant and frankly irresistible.
(www.brownpapertickets.com/event/346170)
 

Community Dinner: Feastly & Shareable

October 9 from 6:00pm to 8:00pm
18 Reasons
Wednesday, October 9, 6:00-8:00PM, Drop-In and RSVP
Community Dinner: Feastly + The Shareable Economy
$10 food, $5 drinks. Pay at the event. RSVP here!

18 Reasons is partnering with the food sharing start-up Feastly for an evening of food and conversation.

Feastly is an online platform connecting passionate cooks (professional and home-taught) to hungry and adventurous diners for meals prepared and served within a cook's home. They aim to democratize dining by lowering the barriers for entry into the food space and providing eaters with more authentic, dynamic and social food options. They are currently operational in DC, NYC and the SF Bay Area; their community of feasters and cooks are changing the paradigm of the dinner table as we know it and creating lasting food memories and friendships along the way. Join the fun at www.eatfeastly.com.

At this event, you'll be introduced to a few of Feastly's Bay Area cooks. We'll chat shareable economy and how the landscape of food consumption, preparation and marketing is under the microscope and the future of dining is within our hands and our dining rooms.

Jessica Moncada: drinks - Oakland; owner of Doble Bar and Bartender at Flora in Oakland

Dani Geraldi: savory - Oakland; She spent the initial part of her culinary career fermenting and pickling in Berkeley, now appeases and delights herself and others with cooking, serving and (over)indulging.

Eric Pascual: desserts - Emeryville; By day a real estate agent, moonlighting as one of Feastly's most active and beloved home-style chefs. Flavors and inspiration from his Filipino parents and time spent living in Hawaii.
 

18th Hour

October 10 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 a private event

October 11 from 8:30am to 12:30pm
 

Peanut Butter and the Pen: Creative Food Writing For Kids

October 12 from 10:00am to 11:15am
18 ReasonsPeanut Butter and the Pen: Creative Food Writing For Kids
18 Reasons
Saturdays, 10:00-11:15AM: October 12, 19, 26, Nov. 2, 9, 16

Six-week Series: $105

This is "Take My Word For It!"'s third season working with young writers at 18 Reasons. Come use all five senses, as well as plates full of adjectives, metaphors, and similes, to learn how to bring food to life on paper. Together we'll explore the work of famous food writers, what different cultures eat, how to create food characters and more. Have fun sharing your work at the end of our session in a celebratory group reading.


About the instructor
Chelsea DeRose is happy to trade in the Chicago skyline for the coastal highway. She is attending USF for her MFA in Poetry. Chelsea earned her BA in History with a minor in Creative Writing at Lewis University. In tune with the emotional needs of others, Chelsea has worked a range of jobs from customer service, to patient care, to classroom and academic positions. When she is not engaging in poetry she enjoys talks on Native American history, ghost hunting, bookmaking, and drinking tea.



MORE DETAILS

Grades
3rd-5th

Format
Class is once a week for six weeks, starting October 12 and ending November 16. Each class is 1 hour 15 minutes, from 10-11:15AM. We will hold a reading for parents and friends at the final class of the session

Price
Whole series: $105 ($17.50 per class)


Class content
Our focus will be on writing about many different aspects of food. Here are the class topics we are going to tackle together (subject to change):


Be a food detective! Research the origins and interesting details about a certain food you're curious about and then tell us all about it in writing.

Hunger Among Us: After learning facts about hunger in the San Francisco community, write a letter to the Mayor recommending your original solution to the problem.

There's a Fly in My Soup! Create a funny (and mildly gross) story of a food mishap.

Family Recipes & Celebrations: Think of Christmas, Easter, Passover, Thanksgiving, 4th of July picnics, and big birthdays. What is usually the centerpiece of these celebrations? (FOOD!) What does it mean when something is a tradition in your family? We're going to write a detailed scene about a family celebration and its food!
 

Sosu Ketchup tasting

October 12 from 1:00pm to 4:00pm
In front of the 18th St. Market (3639 18th St)Sosu 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.
 

closed for private event

October 12 from 2:00pm to 6:00pm
 

From the Fields tasting

October 13 from 10:00am to 1:00pm
In front of the 18th St market (3639 18th St.)Come try From the Fields' delicious, healthy and locally made granolas and cereals.
 

The Artisan Jewish Deli at Home with Michael Zusman and Wise Sons Delicatessen

October 13 from 12:00pm to 2:00pm
18 ReasonsThe Artisan Jewish Deli at Home with Michael Zusman and Wise Sons Delicatessen
Sunday, October 13, 12:00-2:00PM
Tickets: $45 for 18 Reasons members; $55 for the general public


Michael Zusman is a judge by day, food writer by night in Portland, Oregon. Together with Nick Zukin, co-founder of Kenny & Zuke's Deli in Portland, Michael has produced The Artisan Jewish Deli at Home, a collection of recipes and stories that define the spirit of the modern Jewish delicatessen. The book features plenty of traditional dishes, such as bagels, pastrami and chopped liver, but the creativity of the new generation of deli men and women goes well beyond the old ways. Think Shtetl Toast and Chocolate Babka French Toast from the wonderful Wise Sons' Deli in The Mission, along with updated, seasonal takes on deli standards such as borscht, chicken salad and brisket so you can take full advantage of what's fresh and fabulous at your local farmers market.

Highlighting today's brunch, Michael and Evan Bloom, one of the co-founders of Wise Sons, will talk about how the modern, artisan deli represents the salvation of a declining cultural institution. They will also answer your questions and sign copies of Michael's book.
 

Santipapas tasting

October 13 from 1:00pm to 4:00pm
Front of BiRite Market, 3639 18th streetThe mission of Santipapas is to bring a 'real' food product to the public, a handcrafted salsa, produced locally, in small batches, with organic ingredients. The recent move to Oakland from San Francisco had sparked the rebirth of my pursuit of bringing this salsa to market back in July ‘12. The local movement here in the Oakland food scene has supported Santipapas from the beginning and they want to continue to be a part of what they feel is an important revolution in how we all consume food in our community. It has been the energy of the people of Oakland that continues to provide me the drive to bring an organic, local, and hand crafted salsa to all of Oakland and beyond !!

Come by and have a taste today!
 

Fresco Chocolate tasting

October 14 from 11:00am to 2:00pm
In front of 18th St. BiRite Market (3639 18th)Fresco Chocolate is a hand-crafted bean-to-bar chocolate producer based in Lynden, WA. Exceptional chocolate is created through a series of events. Even if you use the same ingredients and cacao, changing any one event makes the outcome into a new creation.
They start by using excellent raw ingredients. Only three ingredients are used: cocoa beans, cane sugar, and cocoa butter. They slow drum-roast beans for each chocolate batch, releasing the cocoa’s unique flavors. Cocoa’s character changes dramatically with different roasts.
 

The Flavors of Southeast Asia: Homemade Sauces

October 15 from 6:30pm to 9:00pm
18 ReasonsThe Flavors of Southeast Asia: Homemade Sauces
with Lisa Murphy of Sosu Sauces
Tuesday, October 15, 6:30-9:00PM
Tickets: $45 for 18 Reasons members; $55 for the general public
www.brownpapertickets.com/event/450976


Galangal, turmeric, lemongrass: three very special ingredients so often overlooked in the American home kitchen. We hope to change that!

In this 2.5 hour workshop, Lisa Murphy of Sosu Sauces will give the confidence to explore these exotic flavors by sharing her special method for preparing a wide range of deeply flavored sauces, all inspired and informed by her travels throughout Southeast Asia. She will lead you through the process of tweaking and tasting your way to delicious homemade sauce that you can call your own. And as she guides your exploration, she will explain the history and process of ketchup (“kechiap”) making and share stories (and photos) of her culinary journeys.


This class includes a simple, but delicious dinner, which serves as the perfect foil for the just crafted sauces:

steamed rice, smoked fish, soft farm egg, shaved radish, gem lettuce, fresh herbs + sprouts

We will make sure there is more than enough for each guest to bring home a jar of something special – so please bring a 4-8oz container with you.


About the instructor
Lisa Murphy is the co-founder and Chief Sauce Maker at Sosu Sauces. She works closely with suppliers, farmers, and consumers to create and promote tasty, healthy, and wildly creative sauces. She is sometimes referred to as “Ketchup lady” or “Saucy Lady.” Before launching Sosu, Lisa worked at a high-tech startup company, managing the sales and marketing efforts. Lisa loves technology, runs triathlons, and is always in the kitchen cooking. Her most memorable experience is spending a month in Cambodia teaching English in a rural village.

www.sosusauces.com

 

Harvest Beer & Food Pairing Class with Master Cicerone Rich Higgins

October 16 from 6:30pm to 9:00pm
18 ReasonsHarvest Beer & Food Pairing with Master Cicerone Rich Higgins
Wednesday, October 16, 6:30-9:00PM
Tickets: $65 for 18 Reasons members; $75 for the general public
{A four-course dinner and led tasting.}


Join Master Cicerone Rich Higgins for a taste of the Harvest!

Celebrate the season's craft beer and delicious food with an informative and fun dinner and tasting. The evening's food and beer will be presented by Rich and cooked by Bi-Rite Market Chef Wyatt Sandberg.

Rich has perfectly paired each dish with a fresh-hop ale (brewed with un-dried, super-perishable hops hours after harvest), malty Oktoberfest lager (originally drunk to clear out the cellars to prepare for winter brewing), nutty, spiced autumn ales (think Nutella and Sweet Potato Pie in a snifter), and a Belgian-style abbey ale (grilled game's and cranberries' best friend).


Firebrand pretzels, housemade mustard with local honey
paired with Gordon Biersch Festbier


caramelized winter squash, ricotta salata, lemon, autumn herbs
paired with Deschutes Chasin' Freshies


boar sausage, roasted cabbage, cranberry chutney
paired with Anderson Valley Brother David's Double


maple-poached quince, shaved fuyu persimmon, long pepper, whipped crème fraiche
paired with Almanac Heirloom Pumpkin Barleywine


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, in-home 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 the Event Director of SF Beer Week. Contact him at
www.richhiggins.com.
 

18th Hour

October 17 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.

 

Peanut Butter and the Pen: Creative Food Writing For Kids

October 19 from 10:00am to 11:15am
18 ReasonsPeanut Butter and the Pen: Creative Food Writing For Kids
18 Reasons
Saturdays, 10:00-11:15AM: October 12, 19, 26, Nov. 2, 9, 16

Six-week Series: $105

This is "Take My Word For It!"'s third season working with young writers at 18 Reasons. Come use all five senses, as well as plates full of adjectives, metaphors, and similes, to learn how to bring food to life on paper. Together we'll explore the work of famous food writers, what different cultures eat, how to create food characters and more. Have fun sharing your work at the end of our session in a celebratory group reading.


About the instructor
Chelsea DeRose is happy to trade in the Chicago skyline for the coastal highway. She is attending USF for her MFA in Poetry. Chelsea earned her BA in History with a minor in Creative Writing at Lewis University. In tune with the emotional needs of others, Chelsea has worked a range of jobs from customer service, to patient care, to classroom and academic positions. When she is not engaging in poetry she enjoys talks on Native American history, ghost hunting, bookmaking, and drinking tea.



MORE DETAILS

Grades
3rd-5th

Format
Class is once a week for six weeks, starting October 12 and ending November 16. Each class is 1 hour 15 minutes, from 10-11:15AM. We will hold a reading for parents and friends at the final class of the session

Price
Whole series: $105 ($17.50 per class)


Class content
Our focus will be on writing about many different aspects of food. Here are the class topics we are going to tackle together (subject to change):


Be a food detective! Research the origins and interesting details about a certain food you're curious about and then tell us all about it in writing.

Hunger Among Us: After learning facts about hunger in the San Francisco community, write a letter to the Mayor recommending your original solution to the problem.

There's a Fly in My Soup! Create a funny (and mildly gross) story of a food mishap.

Family Recipes & Celebrations: Think of Christmas, Easter, Passover, Thanksgiving, 4th of July picnics, and big birthdays. What is usually the centerpiece of these celebrations? (FOOD!) What does it mean when something is a tradition in your family? We're going to write a detailed scene about a family celebration and its food!
 

closed for private event

October 19 from 6:00pm to 10:00pm
 

Food Lit Book Club

October 20 from 11:00am to 1:00pm
18 ReasonsFood Lit Book Club
Third Sunday of the Month, October-December, 11:00am-1:00pm
Tickets (access to all three meetings): $30




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


Upcoming Titles

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

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

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


How it Works

By signing up you commit to reading the book of the month and attending the club meeting for all three months. At the end of three months you can continue on in the group or choose to give up your spot to a new member.

Heather Knape is our fearless moderator and she sends discussion topics/questions to members before each monthly meeting.

The club tends to organize some sort of rotating snack duty or potluck system (there are no snacks or beverages provided by 18 Reasons).


Heather Knape has been leading 18 Reasons’ Food Lit book club since its inception in 2010. She is a freelance editor, writer and photographer who lives in San Francisco. Heather blogs about growing, cooking and eating food with her family, in addition to reading books, at Eating Dirt.
 

Bernal Cutlery Knife Sharpening in front of Bi-Rite Market

October 20 from 2:00pm to 6:00pm
Bi-Rite Market 18th StreetCome get your knives sharpened! More info here:

biritemarket.com/events.....rite/
 

L'Ingegno in Cucina: The Delicious Economy of Italian Home Cooking with Viola Buitoni

October 20 from 5:00pm to 8:30pm
18 ReasonsL'Ingegno in Cucina: The Delicious Economy of Italian Home Cooking with Viola Buitoni
Sunday, September 29, 5:00-8:30PM
Sunday, October 6, 5:00-8:30PM
Sunday, October 20, 5:00-8:30PM
per class: $55 for 18 Reasons members; $65 for the general public
three-part series: $150 for 18 Reasons members; $180 for the general public



Back by demand. L'Ingegno in Cucina course is a three-part series that teaches the versatility and consciousness of Italian cooks. In each hands-on cooking lesson, instructor Viola Buitoni will highlight the use and reuse of ingredients, and instill in students the ability to become a bottom-of-the-fridge cook while staying on budget and eating well.

This class was offered last year; if you attended then, please note that different recipes will be used for each class in the series.

To get the most out of the course, we suggest that participants attend all three classes. There are a limited number of single attendance tickets available for each class.


Classes include:


September 29: "Il Pane Vecchio" -Old Bread
Throwing bread away can truly be a sin. Viola will show you how to properly store and handle bread for longest possible and teach you how to use it in simple, nutritious and budget conscious dishes once it is past its prime.

October 6: "I Misteri del Risotto Perfetto"-The Mysteries of a Perfect Risotto
Nothing impresses as a well-executed risotto, nor it is easier, yet so many are terrified of tackling it. The aim of this session will be to debunk those fears. Viola will speak about the different kinds of rice suitable for risotto and the importance of good stock. You will learn kitchen tips for foolproof outcome and share a variety of flavors to grace risotto.

October 20: "1001 Frittate"-1001 Frittatas
Frittate are the simplest and most delicious way to make good use of inexpensive seasonal vegetables as well as leftovers. In this class, you will learn an easy technique to yield a frittata that's perfect every time, not withstanding what goes into it, and also chat about the wondrous nutritional value of eggs and the differences between various types.



Learn more about Viola here:
 

Sugar Skull Workshop

October 21 from 7:00pm to 9:00pm
18 ReasonsSugar Skull Workshop with Michele Simons
Monday, October 21, 7:00-9:00pm
$30 for 18 Reasons members, $35 for the general public


We live in the Mission and Dia de los Muertos is a huge holiday here. Within the traditions of the day, sugar skulls play a meaningful role, representing deceased loved ones who living celebrants want to honor. Learn how to make your own sugar skulls at this hands-on workshop with Michele from the Sugar Skull Gallery. After she walks you through the making and decorating processes, each participant will decorate two sugar skulls using all kinds of traditional and not-so traditional materials which are all included.

See some of Michele's work on this short documentary "The Making of Sugar Skulls" from KQED's Kitchen Sisters:
www.youtube.com/watch?v.....tu.be
 

Big Spoon Roaster tasting

October 22 from 1:00pm to 4:00pm
In front of the 18th street marketBig Spoon nut butters are handcrafted using the best possible ingredients, such as fresh runner variety peanuts from the Carolinas, wildflower honeys from the NC Piedmont, NC pecans, California almonds, and pristine sea salt.
 

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