Calendar


Bi-Rite Events


March 2014

Hot Cakes Meyer Lemon Caramel Sauce tasting

March 9 from 1:00pm to 4:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United StatesOne of the best caramel sauces you’ll ever try! Made with lots of love in very small batches, the flavors of this caramel sauce are perfectly balanced. Found Autumn Martin has built a brand that is committed to supporting local and organic farming through the creation of fine, innovative desserts. In May of 2012, she opened Hot Cakes Molten Chocolate Cakery in Seattle. Her line of organic caramel sauces came from her passion for making old-school caramel, by dry-burning the sugar which is a process that has been lost due to mass production. Autumn has spent many hours volunteering on farms both locally and abroad to understand the true meaning of sustainable agriculture. Her commitment to building relationships with farmers, friends, customers, and purveyors is inspiring.
 

SOLD OUT - One Meal, Many Tricks

March 9 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, March 9, 3:00-7:00pm
Tickets: $75 for 18 Reasons 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 regular basis, and will take you through the seasons and around the kitchen by the end of the year.

COURSE 2

Menu

Crudo, Zest, Local Olive Oil
Early Spring Crudites, Bagna Cauda
Roast Pork Loin, Perfect Roast Potatoes, Salsa Verde
Piped Polenta Cookies, Zabagilione


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 at 18 Reasons, or on her blog,
Flavor in Spades.
 

closed for private event

March 11 from 9:30am to 11:30am
 

SOLD OUT - ICHI Sushi Seminar: Japanese Etiquette

March 11 from 6:30pm to 9:00pm
18 ReasonsICHI Sushi Seminar: Japanese Etiquette
{A cooking demonstration and discussion; includes dinner and drinks.}
Tuesday, March 11, 6:30-9:00pm
Tickets: $55 for 18 Reasons members, $65 for the general public


Join ICHI Sushi's Executive Chef Tim Archuleta and Sushi Knife Master Taka Tozawa, as they humorously walk us through the dos and don'ts of approaching Japanese cuisine.

We've been inspired by a mural at ICHI's new location, dedicated to the art of eating sushi. Now, we are excited to have these two chefs really break down all the "rules" in a lighthearted way and while sampling some great Japanese eats!
 

SOLD OUT - Loving Old Vines: A Tasting of California's Heritage Wines

March 12 from 7:00pm to 9:00pm
18 ReasonsLoving Old Vines: A Tasting of California's Heritage Wines
Wednesday, March 12, 7:00-9:00pm
Tickets: $30 for 18 Reasons members; $40 for the general public


Vinny Eng has always loved chasing down wines that have heritage or lineage, and he has become increasingly interested in California producers and the exploration of 'sense of place' here in the Golden State. His passion has led to a list rich in curiosities and beautiful stories, and he is here to share it with you.

In this two hour tasting, we will celebrate the viticultural heritage of California and explore the origin stories of some of California's historic vineyards. We'll taste a line-up of wines made from fruit from older vineyards. The lineup will include offerings from Arnot Roberts, Forlorn Hope, Turley, and Wind Gap.
 

18th Hour

March 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.

 

Dick Taylor chocolate tasting

March 14 from 1:00pm to 4:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States
 

closed for private event

March 14 from 4:00pm to 11:00pm
 

closed for private event

March 15 from 6:00pm to 11:00pm
 

Bernal Cutlery Knife Sharpening in front of Bi-Rite Market

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

biritemarket.com/events.....rite/
 

What Sommeliers Drink When They're Picking Up the Tab

March 16 from 3:00pm to 5:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesWhat Sommeliers Drink When They're Picking Up the Tab
with Michael Madrigale

Sunday, March 16, 3-5pm
Tickets: $40 for 18 Reasons members, $50 for the general public

Sommeliers have a great life: drinking the best wines in the world, schmoozing with winemakers, opening bottles most of us could never afford in a lifetime....but what happens when they're at home? What do sommeliers drink when they're off the clock and have to pick up their own bar tab?

Join visiting sommelier Michael Madrigale, head sommelier at New York's Bar Boulud, for an afternoon of sampling some of his favorite off-duty wines.


About Michael Madrigale
Michael hails from a Philadelphia area family whose five butcher shops and shared love of eating well left their mark. His food-centric Italian-American upbringing clearly prepared him for a life in restaurants. At Bar Boulud, he manages a cellar of over 500 selections, dedicated largely to the Rhône Valley and Burgundy. Here he attracted renown and a considerable following among connoisseurs for launching New York City's first "Big Bottles" program, offering guests privileged access to rare and large format bottles poured by the glass. Today Michael oversees the wine programs for Bar Boulud, the new Boulud Sud and Épicerie Boulud. "Being in this business validates the way I grew up," says Michael, "knowing that real happiness comes from eating and drinking with people you love." Recently, Food & Wine named Michael to their "Top Sommeliers of 2012" list, and that same year he was named Wine Enthusiast's "Sommelier of the Year."
 

Basic Knife Skills

March 17 from 6:00pm to 8:15pm
18 ReasonsBasic Knife Skills
Tuesday, April 1, 6:00-8:15PM
Tickets: $25 for 18 Reasons members; $35 for the general public


Join 18 Reasons Program Director 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.


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 at 18 Reasons, or on her blog,
Flavor in Spades.
 

closed for private event

March 20 from 11:00am to 6:00pm

 

18th Hour

March 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.

 

Gate comme des filles chocolate tasting

March 21 from 5:00pm to 8:00pm
Bi-Rite Market, 3639 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 seven days after they are made. The flavors change each week according to the seasons.
 

Dinner Discussion: Mindful Meats

March 21 from 7:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesDinner Discussion: Mindful Meats
Friday, March 21, 7:00-9:00pm
Tickets: $40 for 18 Reasons member, $50 for the general public

Mindful Meats brings local, organic beef to Bay Area markets. Founder Claire Herminjard launched Mindful Meats in 2010 to increase consumer access to organic beef while strengthening local farms. Working with farmers in Marin and Sonoma, she sources cows directly from farmers, and processes her meat at an organic facility in Merced.

Claire was motivated to start the company when she learned that livestock consume most of the grain grown in the US, and most of this grain is genetically modified; last year, Mindful Meats became the first meat company in America to be verified by the non-GMO project.

Join Claire for an evening of discussion and enjoy her delicious beef, generously donated to 18 Reasons for the event.

 

Invo Coconut Water tasting

March 22 from 10:00am to 1:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesInvo coconut water is naturally refreshing, containing natural electrolytes which promote rapid hydration. They're also a good source of calcium, magnesium, potassium and other minerals. Plus they're naturally low in sugar and 99% fat-free. Come give it a try!
 

Yes Bar Tasting

March 22 from 1:00pm to 3:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesWhat'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.
 

closed for private event

March 22 from 4:00pm to 12:00am
 

Canning Intensive: Preserving the First of Spring

March 23 from 3:00pm to 6:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesCanning Intensive: Preserving the First of Spring
with Shakirah Simley

{A combination of hands-on cooking and demonstration. Participants will take home a copy of Shakirah's preserving guide and jars of all in-class concoctions.}
Sunday, March 23, 3:00-6:00pm
Tickets: $65 for members, $75 for the general public


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

In this 3-hour course, we'll identify varietals and taste early spring fruits and vegetables suitable for preserving at home. Then, we'll tackle canning across the preserving spectrum: spring flower jelly, allium pickles, rhubarb shrub, apricot and chamomile fruit leather, strawberry and rose geranium kombucha (*Menu dependent on produce availability.). We'll top off our adventure with hearty bites, Shak's fave preserved picks and a glass of something delicious.

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

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

You can tweet her at @EatSlowJams


 

Flavors of the Middle East

March 24 from 6:00pm to 9:00pm
Flavors of the Middle East
with Risa Lichtman

(A hands-on cooking class culminating in a three course dinner with wine.}
Monday, March 24, 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

spring greens 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.
 

The Joy of Mindful Cooking: Spring Cleaning

March 25 from 6:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesThe Joy of Mindful Cooking: Spring Cleaning
{A 4-course dinner and interactive workshop.}
Tuesday, March 25, 6-9pm
Tickets: $45 for members, $55 for the general public

When we bring mindfulness to our moments, we can ascertain what we are feeling and what we need. Mindful cooking is a way to rediscover one of the most pleasurable things we do as human beings. It also has the unexpected benefit of helping us tap into our body's natural wisdom and our hearts natural capacity for openness and gratitude.

In this workshop and hands-on cooking class, we will explore the nourishing practice of mindful eating and cooking with a focus on spring cleansing. You will get back to the basics and develop a greater appreciation for food while igniting your confidence and creativity in cooking. In acknowledgment of spring, we will focus on recipes for digestion, boosting immunity, and energizing:

A Spritzer of Ginger, Lemon & Cayenne

Smashed Avocado Toast, Truffle Salt

Green Ginger Coconut Soup

Roast Asparagus with Tempeh, Wild Rice, Green Goddess Dressing

Local Spring Fruit




About the Instructors

Carley Hauck, MA is the founder of Intuitive Wellness where she works as an integrative life coach and wellness consultant with offices in SF and Oakalnd. Carley teaches mindfulness as the first step in wellness and specializes in teaching about Mindful Eating. Carley has been teaching classes and workshops on mindfulness and mindful eating for the last 7 years all over the Bay Area and in workplace organizations. Carley has a long time meditation practice and is a graduate of Spirit Rocks Dedicated Practitioners Program. She is a lead resarch consultant observing the link between mindfulness as it relates to stress reduction and weight loss. Carley teaches on the subjects of Intuitive Eating, The Power of Habit, Positive Psychology, and Happiness at Stanford University.
www.intuitivelywell.com

Kristin Cole has combined her passion for food, events, and travel into a distinct cooking and teaching philosophy that infuses her cuisine and classes. It was during her time spent in Northern Italian kitchens that she embraced a standard of quality ingredients and simple, rustic dishes prepared with amore. This mindful, loving approach to cooking was further reinforced during her holistic path to wellness and through years of yoga practice and training. Kristin has abandoned precision in the kitchen in favor of using intuition and the sensory experience when handling pure, seasonally driven ingredients. She spends ample time at local farms, curating yoga farm-to-table experiences in a venture called wild soul. You can reach Kristin through her website, www.kristin-cole.com
 

Community Dinner: Violetta's Posole

March 26 from 6:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesCommunity Dinner: Violetta's Posole
Wednesday, March 26, 6:00-8:00pm, Drop-In and RSVP
$10 Plate; $4 Wine; $3 Beer :: Pay at Door
RSVP: www.brownpapertickets.com/event/582998


Violetta is a professional cook from El Salvador and a Cooking Matters volunteer. She is also famous for her vegan posole - don't miss a chance to steal a bowl!

Posole con Garbanzos, Maiz Blanco, Col Rizado & Tres Chiles

Drop by 18 Reasons anytime between 6:00-8:00pm. We're making enough for 40 people; if you RSVP we will be sure to have a plate for you. If you don't - we'll do our best! We want to feed the lot of you.


All of the proceeds from this Community Dinner help fund our Cooking Matters Program.
 

18th Hour

March 27 from 6:00pm to 10:00pm
18 Reasons18th Hour
Drop-in and join us!
Every Thursday, 6:00-9:00PM


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

The goal of 18th Hour is twofold: to create a great space in the Mission for people to enjoy, and to support 18 Reasons public programming and community collaborations. Proceeds from 18th Hour support our youth programming and volunteer work.

 

closed for private event

March 28 from 6:00pm to 10:00pm
 

closed for private event

March 29 from 1:00pm to 5:00pm
 

Mission Art Walk

March 29 from 5:00pm to 7:00pm
Mission Art Walk
5-7pm

18 Reasons is just one stop on the Mission Art Walk, sponsored by SGC, a national organization of printmakers. The printmakers whose art is currently on our walls will be there as well as our curators, and we'll have free refreshments for all who stop by.

sgcisanfrancisco.org/wp.....k.pdf
 

Fundraising Dinner: Butcher, Baker & Candlestick Maker

March 29 from 6:00pm to 9:00pm
Heath Ceramics, 18th Street, San Francisco, CA, United StatesButcher, Baker & Candlestick Maker
Saturday, March 29, 6:00-9:00pm
Tickets: $125

18 Reasons is honored to gather in the extraordinary Heath Ceramics factory for our upcoming dinner Butcher, Baker & Candlestick Maker.

The dinner will be a celebration of the craft of food, in all its forms. We celebrate artisans, cooks, preservers, cheese makers, and bread bakers, people who take great care in choosing raw materials, and respond with great skill and a singular vision to shape them into foods infused with tradition and the long history of craft in California cuisine.

Beyond the food we eat, this meal will showcase the crafts that surround us at the table: from the menus designed and printed by a local letterpress artist to flower arrangements that incorporate local produce to the dishes we eat from, we have chosen each artisan's work with care and pride.

The dinner showcases regionally grown ingredients, culinary craftmanship, and innovative winemaking from California vitners, all served on plates and platters formed from Northern California clay. Our favorite teachers and artisans have provided the inspiration and ingredients, and our friends at Heath have generously invited us into their lovely 18th Street factory.


MENU


Almonds in Almond Oil, Eatwell Lavender

a Salad of Urban Gardening School's Spring Allotment, Noble Sherry, Dean's Olive Oil
Tartine Bread, Vella butter

Viola's Cappellacci, Sheep's Milk Ricotta, Fresh Fava, Green Garlic

Braised Beef Cheeks, Shallot Puree, Foraged Greens

Louella Hill's Soft Blue, Shakirah Simley's Walnut & Honey Preserves, Local Fruit

Alexandra Whisnant's Handcrafted Chocolates with Meyer Lemon


A special thanks to our dinner partners: Heath Ceramics, Viola Buitoni, Vinny Eng, Claire Herminjard, Louella Hill, Stacy Pancake, Shakirah Simley, Alexandra Whisnant, Garden for the Environment, Tartine Bakery, and the staff and volunteers of 18 Reasons.
 

Kusmi Tea tasting

March 30 from 9:00am to 12:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States
 

Easter in Umbria

March 30 from 3:00pm to 7:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesEaster in Umbria
with Viola Buitoni

{A four hour hands-on cooking class culminating in dinner with wine,}
Sunday, March 30, 3:00-7:00pm
Tickets: $65 for 18 Reasons members, $75 for the general public, $55 for youth, ages 12-17


Join Viola as she takes us down the meanders of her rich culinary memories and recreates the Easter table of her childhood. Through one of Viola's absolute favorite menus, you will be transported to the countryside outside her hometown of Perugia:

Torta di Pasqua con Capocollo
Umbrian Cheese Bread with Coppa

Agnello in Fricassea
Braised Lamb in Egg Yolk and Lemon Sauce

Carciofi Ripieni in Teglia
Stovetop Braised Stuffed Artichokes

Creme Caramel


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.
 

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