Calendar


Bi-Rite Events


October 2013

Peanut Butter and the Pen: Creative Food Writing For Kids

October 26 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!
 

Cici's Italian Butterhorn tasting

October 26 from 1:00pm to 4:00pm
Front of BiRite Market, 3639 18th StChristine Falatico Frey, a lover of fine Italian food, grew up with amazing scents coming from her kitchen in Orange County, California as well as her Nana Julie’s kitchen in Utica, New York. The aromas included homemade Italian sausage, meatballs, eggplant parmigiana, lasagna, and her very favorite, butterhorn cookies. As a child, she would often visit her grandparents in New York and remembers sitting on the counter watching her Nana Julie make Butterhorns.

After years of sharing these delectable Butterhorns with family and friends, Christine has decided to share them with you. They are prepared with the same care and love with the hope they will bring the spirit of comfort and love to your home as they have to her family and friends for years!

Come by and have a taste!
 

closed for a private event

October 26 from 5:00pm to 11:30pm
 

Meet Cooking Matters: a FREE Cooking Class

October 27 from 4:00pm to 5:00pm
18 ReasonsMeet Cooking Matters: a FREE Cooking Class
at 18 Reasons
Sunday, October 27, 4:00-5:00pm
RSVP required: www.brownpapertickets.com/event/455592

Get to know our Cooking Matters program, learn how you can volunteer and get involved, and meet others interested in engaging communities through cooking. Claudia Ossa Paradise will be teaching her favorite recipes from her Cooking Matters classes. Claudia is an 18 Reasons board member and has taught 8 6-week free Cooking Matters cooking and nutrition classes to over 100 people. Learn to make Claudia's yummy Latin Turkey Kofte with Tsatziki over brown rice with a gorgeous Rainbow Kale Salad.


Claudia is the founder of RealFoodies, Inc. RealFoodies is a seed stage start-up that is cryogenically frozen. She writes a food blog and educates while entertaining via videos that live on her blog and YouTube Channel . Claudia's passion for food and people was born during childhood summers in Colombia eating chicken feet and chitlins and blossomed into a great passion for food and culture after bouncing from New Mexico to New York and Spain. Prior to RealFoodies, Claudia ran an advertising and design business. She studied design at LMU. She worked on fancy national ad campaigns for fancy ad agencies for years before defecting to work in her pj's in the confines of her comfy pad in Southern California. When she wasn't running on beach path or eating at all of her favorite strip mall-based food spots, she provided creative services for clients ranging from tropical plant wholesalers to Nike and Direct TV. Claudia still whets her creative appetite by consulting on good brands. Claudia has taught 8, 6-week Cooking Matters classes to over 100 people. Claudia lives in San Francisco with her husband Bob, daughter Lola and dog, Frieda.
 

closed for private event

October 27 from 6:30pm to 11:30pm
 

closed for private event

October 28 from 9:00am to 2:00pm
 

Dinner Conversation: Talking Turkey with Bill Niman - SOLD OUT

October 28 from 6:30pm to 8:30pm
18 ReasonsDinner Conversation: Talking Turkey with Bill Niman
Monday, October 28 6:30-8:30PM
Tickets: $35 for 18 Reasons members; $45 for the general public



Talk to Mr. Bill with a mouth full of turkey.

Join Bill "Master of Meat" Niman and Bi-rite's butchers and chefs for a three-course family-style dinner and discussion about heritage breed turkeys (the cost, the care, the cooking). Bill joins us from BN RANCH, a seaside ranch in Bolinas, California, where he and his wife Nicolette raise their sons Miles and Nicholas, grass-fed cattle, heritage turkeys, and goats.

Menu

Radishes, Josey Baker Bread, Vella Butter, Jacobson Sea Salt

Heritage Turkey Confit
Caramelized Winter Squash, Baby Mustard Greens, Hazelnuts

Winter Fruit

*wine will be served


more about Bill Niman

Bill Niman is a cattle rancher and founder of the natural meat company Niman Ranch, Inc. Niman has been named "Food Artisan of the Year" by Bon Appetit and has been called the "Master of Meat" by Wine Spectator, "a pioneer of the good meat movement" by the New York Times, a "Pork Pioneer" by Food & Wine, and Plenty magazine selected him as among the nation's five leading "green entrepreneurs." He was a member of Pew's National Commission on Industrial Farm Animal Production, which released recommendations for reform of the nation's livestock industry in April 2008. The Southern Foodways Alliance named him its Scholar in Residence for 2009, stating that he was "this country's most provocative and persistent champion of sustainably and humanely raised livestock." Bill co-authored The Niman Ranch Cookbook (Ten Speed Press, 2005), which was selected as one of the year's best cookbooks by the New York Times, Newsweek, and the San Jose Mercury News.
 

DIY Candy: Balinese Sea Salt Caramel Chews - SOLD OUT

October 29 from 7:00pm to 9:00pm
18 ReasonsDIY Candy: Balinese Sea Salt Caramel Chews
with Melissa Scheiderer
October 29, 2013, 7:00-9:00pm
Tickets: $30 for members, $35 for the general public



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.



 

Peruvian Pop-Up - SOLD OUT

October 30 from 7:00pm to 9:00pm
18 ReasonsPeruvian Pop-Up
{a seated dinner}
Wednesday, October 30, 7-9pm
Tickets: $20


Join local chef Nico Vera for a night of a classic Peruvian food!

Throughout the evening Nico will be talking about the history of these dishes, while a slide-show presents photographs from hi recent trip to Peru. And, of course, a criollo dinner would not be complete without some Afro-Peruvian tunes playing on the radio.

The evening's menu is inspired by the flavors of fall:

Carapulcra
a potato stew from the Andes made with dehydrated potatoes, peanut sauce, chocolate, spices, and heritage pork / served with a salad, bread, and pickled red onion

Mazamora Morada
a purple corn pudding


Born in Peru and based in San Francisco, California, Nico Vera is the founder, food writer, and chef for Pisco Trail, where he specializes in Peruvian cuisine and Pisco mixology. Pisco Trail’s mission is to promote Peruvian food and culture through pop-ups, dinners, classes, and events that are a gastronomical tour of Peru’s cuisine and its unique culinary history. He shares his adventures and recipes on his blog piscotrail.com where he invites you to visit and learn more about Peruvian food and Pisco cocktails.
You can also find Nico on his blog:
www.piscotrail.com/
 

Halloween Party + Culinary Costume Contest

October 31 from 6:00pm to 9:00pm
18 ReasonsHalloween Party + Culinary Costume Contest
Thursday, October 31, 6-9:00pm
RSVP requested; rolling admission
www.brownpapertickets.com/event/472868


Put 18 Reasons on your trick-or-treat track; we're having a PARTY! Join us as we eat eerie (and delicious) ashed-rind cheese, drink pumpkin beer, craft and create ghost stories, trade candy, and duke it out for the lead prize in our first ever Culinary Costume Contest.


Food and beverages will be available starting at 6:00pm; please RSVP so that we can stock enough treats for everyone. Our regular 18th Hour menu will include a few additional items, inspired by the holiday of haunting:

Sorghum-Spiced Pumpkin Seeds
a selection of Ashed Cheeses, Charcoal Crackers
a salad of Roasted Pumpkin, Black Lentils, Winter Greens, Pomegranate
Britt's Baby Caramel Crisp Apples
local Pumpkin Beer


Throughout the night, we will have led crafts for kids.

Arrive at 7:15 with your favorite homemade candy and enter our Sugar Swap. (Need some guidance? Check out our DIY Balinese Salt Caramel class Tuesday, October 29!)

At 8:00pm we invite you to participate in our Culinary Costume Contest. Invoke a spooky squash spirit, invent or reincarnate a food hero, or simply transform yourself into a literal image of your favorite ingredient (eeriness is not required). We want to see it all! The first place prize is a free event at 18 Reasons, and we have beautiful cookbooks and bottles of wine for our first two runners-up.



About 18th Hour

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


The goal of 18th Hour is twofold. Quite simply, we want to create a great space in the Mission where people can gather and enjoy and meet someone new.

Moreover, all proceeds from 18th Hour support our Cooking Matters program, which offers free six-week-long series of cooking and nutrition classes to low-income families throughout the Bay Area.
 

18th Hour

October 31 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.

 
November 2013

Recchuiti Confections Tasting

November 1 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th)In 1997, after years in the test kitchen, Michael was ready to bring his creations to a larger audience and to introduce Americans to real chocolate. With his wife, Jacky, he founded Recchiuti Confections. Their idea: when you introduce people to truly exquisite chocolates they will be won over instantly and forever. Then, as now, he achieved those exquisite chocolates by painstakingly selecting each ingredient that would go into the final confection. Come try these amazing chocolates at Bi-Rite, they make perfect holiday gifts!
 

The Flavors of Azerbaijan: Autumn + Winter - SOLD OUT

November 1 from 6:00pm to 9:00pm
18 ReasonsThe Flavors of Azerbaijan: Autumn + Winter
{a hands-on cooking class}
Friday, November 1, 2013, 6:00-9:00PM
$55 for 18 Reasons members, $65 for the general public; Ticketed

(The class is SOLD OUT with a waiting list; we have added a duplicate event on
January 10, 2014.)


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.
 

Peanut Butter and the Pen: Creative Food Writing For Kids

November 2 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

November 4 from 9:00am to 2:00pm
 

Perfect Pie Dough with Stacie Pierce

November 4 from 6:00pm to 9:00pm
18 ReasonsPerfect Pie Dough with Stacie Pierce
Monday, November 4, 6:00-9:00PM
Tickets: $55 for 18 Reasons members; $65 for the general public


We want you to cook with confidence. And we know just how daunting homemade pie can be. This class will help you conquer those fears. Just in time for the holiday season!

This hands-on class will teach you how to transform flour, butter, water, and a pinch of sugar and salt into a two simple and versatile doughs that can be used for sweet and savory pies and quiches. You will learn how to "read" your dough and know that it is the perfect consistency; not too dry, too wet, too short or overworked.

Menu

Perfect Pie Dough: Traditional
Perfect Pie Dough: Pate Sucree
(You will leave with your own doughs, wrapped and ready for future pies!)

Apple Pie
Pumpkin Pie with Homemade Puree


Please plan to have your evening meal before of after class, as our menu consists wholly of pie!


About the instructor
Stacie Pierce, until recently, was the Pastry Chef at Chez Panisse. She now is the chef and owner of her own baking company, Little Bee Baking, which specializes in making desserts, cakes, cookies, and candies for company events, birthdays, weddings, and private parties, both big and small. Stacie grew up in Minneapolis, Minnesota, before moving to Norway to pursue a Master's degree in Nordic Archeology at the University of Oslo. Upon graduation, Stacie remained in Oslo and worked until 2000 as a cook at Café Celsius and as a translator of children's books for a major Norwegian publisher. Prior to starting work Chez Panisse in 2004, Stacie worked at Foreign Cinema restaurant and volunteered in the pastry kitchen of Oliveto. She also serves as a co-curator for the experimental art-food collective, OPENrestaurant and taught baking classes as a part of their 2011 OPENharvest event in Tokyo, Japan. She is very excited to be teaching classes at 18 Reasons and to have the opportunity to share her love and knowledge of pastries and baking.

You can find her at
www.littlebeebaking.blogspot.com
 

Basic Knife Skills - SOLD OUT

November 5 from 6:00pm to 8:00pm
18 ReasonsBasic Knife Skills
Tuesday, August 5, 6:00-8:00PM
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.
 

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

November 6 from 7:00pm to 9:00pm
18 ReasonsA Tasting of Top California Olive Oils: Maia's Favorites
Wednesday, November 6, 2013, 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.
 

Wine Blitz Preview Tasting

November 7 from 6:00pm to 8:00pm
18 ReasonsWine Blitz Preview Tasting
Thursday, November 7, 6:00-8:00pm
$20 for 18 Reasons members; $25 for the general public
Drop-in; Pay at the Door

The Bi-Rite Wine Blitz is coming soon!

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

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

Yes Bar Tasting

November 8 from 11:00am to 2:00pm
In front of BiRite Market 18th (3639 18th St)What's different about these bars? Well, they are grain free, and paleo friendly. Every single ingredient in the bar is a REAL FOOD. There are no funky binders or preservatives or fillers of any kind. They are not just a bunch of healthy bird seed stuck together, and they're also not a glorified candy bar. But at the end of the day, what really makes people love these bars is that THEY TASTE THAT GOOD.
 

Poco Dolce tasting

November 8 from 2:00pm to 5:00pm
In front of BiRite Market 18th (3639 18th) Literally translated from Italian as “little sweet” – Poco Dolce creates unique, hand-made chocolates and confections “on the savory side of sweet.” Located in San Francisco’s Dogpatch, Poco Dolce’s nine person team crafts everything in small batches and mixing toffee, popping popcorn, and brewing coffee are all done in-house. Their chocolates and confections feature only the finest, all-natural ingredients – from California Olive Oil and Butter to Sea Salt harvested from the coast of Brittany.
 

Producer Dinner: Dirty and Rowdy Family Winery (+ their Spicy. Fried. Chicken.) - SOLD OUT

November 8 from 6:30pm to 9:30pm
18 ReasonsProducer Dinner: Dirty and Rowdy Family Winery (+ their Amazing. Fried. Chicken.)
Friday, November 8, 6:30-9:30PM
Tickets: $75 for 18 Reasons members, $85 for the general public


Imagine a Producer Dinner that boasts a table of family-style spicy fried chicken, collards, cornbread, and skin and concrete egg fermented Sémillon. Does it make your stomach rumble and toes tingle?

Then join 18 Reasons and Dirty + Rowdy Family Winery for an unforgettable dinner.

MENU

pimento cheese, celery
five-spiced sorghum pecans

iceberg lettuce, blue cheese, Benton's bacon

Rowdy's fried chicken
Anson Mills cornbread
baked Rancho Gordo beans
braised collard greens, chili oil
housemade pickles

banana pudding, homemade wafers, caramelized meringue


ABOUT Dirty + Rowdy

The Dirty (Hardy & Kate) and Rowdy (Matt & Amy) families got together for a simple purpose; make honest wines that we want to drink.

There's a long story about Dirty and Rowdy involving blogs, videos, dream jobs, Atlanta, late nights spent cooking spicy fried chicken in an old cast iron skillet, and a sincere love of real wine and real food.

After years of fried chicken it was only logical that we would start a band...or better yet, a winery. In 2010 we began making wine—these are wines with knees, elbows, and open hearts.


WINE ENTHUSIAST
"40 Under 40: America's Tastemakers"

INTOWINE
"The Top 100 Most Influential US Winemakers"


 

Farm Tour: New Family Farm

November 9 from 9:30am to 3:30pm
New Family Farm, in Sebastopol, CAFarm Tour: New Family Farm
November 9, 9:30am-3:30pm
Tickets: $30 for members, $35 for the general public
{Proceeds from this event support New Family Farm and 18 Reasons' Cooking Matters program.}


18 Reasons is hitting the road! Join us on a tour led by Adam Davidoff and Ryan Power on their rustic farm, New Family Farm, in Sebastopol, CA. What sets New Family Farm apart is their embrace of the rawness of farming, there is beauty in making something out of nothing. Ryan and Adam use draft horses to plow their fields and they have taken the time to understand that choice from an economic perspective. The main theme of this tour is the story of their burgeoning farm enterprise - they were driven by idealism and are now on the rising tide of their next step, putting pen to paper and creating an economic model that supports their ability to live by their ideals.

As they prepare for the winter season, they have invited us to participate in a full range of fall farm activities: washing root vegetables, brushing draft horses, and hopefully bottling this year's apple wine. Be sure to wear your muck boots, bring layers, and pack a water bottle!

We will not be providing transportation but will help facilitate carpooling. A map from 18 Reasons to New Family Farm can be found
here.

We will providing a delicious vegetarian lunch using New Family Farm's produce, cooked by our Program Director Michelle McKenzie.

Approximate Schedule

9:30am - depart 18 Reasons
11:00am - arrive New Family Farm
12:30pm - lunch
2:00pm - depart New Family Farm
3:30pm - return to 18 Reasons


New Family Farm is a client of Kitchen Table Advisors, which provides farmers with access to the tools, knowledge and resources they need on their path to become resilient and viable businesses. Through business and financial advising, Kitchen Table Advisors helps farmers build the foundation for a successful future.

This tour is presented by 18 Reasons and Kitchen Table Advisors.

 

Peanut Butter and the Pen: Creative Food Writing For Kids

November 9 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!
 

Dukers Pickle tasting

November 9 from 1:00pm to 4:00pm
In front of the 18th St Market (3639 18th St)The absolutely outrageous Duker's Dills Hot Pickles are all made from fresh, all-natural ingredients, including deliciously crunchy gherkin cucumbers, dill heads, hot and spicy whole Thai peppers, and whole cloves of garlic.

The cucumbers and dill for these artisan pickles are grown on Sauvies Island in Portland, Oregon and hand-packed in McMinnville, Oregon.
 

Double Dutch Sweets tasting

November 9 from 4:00pm to 7:00pm
In front of Bi-Rite Market 18th (3639 18th St)Double Dutch Sweets strives to make candy that captures the brightest parts of childhood – summers of fresh berries and stone fruit, pick-up games of hopscotch, and the sweet thrill of new friendships. In staying true to the perfect simplicity of those moments, they only use the highest quality local and organic ingredients in our candy bars and confections.
 

closed for private event

November 9 from 6:00pm to 10:00pm
 

closed for private event

November 11 from 5:00pm to 9:00pm
 

Surprising Sides - SOLD OUT

November 12 from 6:30pm to 9:00pm
18 ReasonsSurprising Sides
Enliven Your Holiday Feasts
Tuesday, November 12, 2013, 6:30-9:00PM
Tickets: $45 for 18 Reasons members; $55 for the general public
*This 2.5 hour class is a combination of hands-on and demonstration. It will culminate in a seated dinner, served with wine.


Dear mashed potatoes,

It's time for a change.



lentil puree, creme fraiche, cracked garam

shaved sunchoke salad, sunflower sprouts, sunflower seeds, manchego

caramelized kabocha, preserved lemon, pomegranate, + mint, toasted nigella, sesame, poppy

red cabbage agrodolce, fried almonds, thyme


{This 2.5 hour class is a combination of hands-on and demonstration.}


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.
 

Sancerre Tasting with Pamela Busch - SOLD OUT

November 13 from 7:00pm to 9:00pm
18 ReasonsSancerre Tasting with Pamela Busch
Wednesday, November 13, 7-9PM
Tickets: $40 for 18 Reasons members; $50 for the general public


Few would argue that Sancerre in the Loire Valley is Mecca when it comes to Sauvignon Blanc. As its popularity has risen, the wines have become more stylistically varied. Many favor creating mineral driven wines that showcase the limestone soil, while others seek a greater balance of fruit and terroir. Even then, there are mavericks who use unusual techniques, often with terrific results. Join Pamela Busch, as she explores them all!


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

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