Calendar


Bi-Rite Events


April 2014

closed for private event

April 7 from 6:00pm to 9:30pm
 

closed for private event

April 8 from 8:00am to 11:00am
 

closed for staff training

April 8 from 5:30pm to 9:30pm
 

Urban Gardening School

April 9 from 6:30pm to 9:00pm
What: A workshop- and lecture-based Introduction to the fundamentals of growing edibles in urban spaces.
When: Second Wednesdays and Saturdays, January-June: 12 sessions total.
Where: 18 Reasons (3674 18th St.) and Garden for the Environment (7th Ave and Lawton St.)
Cost:$475 (Monthly payment plans are available.)



Growing food is a powerful act and a personal joy; the benefits to both the gardener and their community are innumerable. Most basically and importantly, growing food feeds people. Whatever your reasons for wanting to, edible gardening in urban spaces takes skills and knowledge, especially in San Francisco.

Anyone, with any amount of space, can grow food. Whether you want to start a small herb garden on your fire escape or build raised beds in your backyard, we will teach you how to get the most food possible out of your space.

In this 12-part class you will develop these skills and start building a reservoir of information. The classes and garden work days are scheduled to mirror the actual planting season: you will first learn about garden planning and soil vitality; soon after, you will understand how to pick varieties and plant them; lastly, you will develop the skills needed to harvest and set your garden up for the next round of production. This way, we will be by your side during the entirety of your first growing season.


Format
Classes meet twice per month on the second Wednesday and Saturday of each month. Wednesday classes are lectures at 18 Reasons and Saturdays are gardening days at Garden for the Environment.


Attendance + Dates
We expect participants to attend all 12 classes. Dates are:

January 8+11
February 5+8
March 5+8
April 9 +12
May 7+10
June 11+14

Times of classes
Wednesdays at 18 Reasons: 6:30-9PM
Saturdays at Garden for the Environment: 10AM-2PM
In the event of rain, garden days may be canceled.

Cost
The cost for the 12-part series is $450. We are happy to set up monthly payment plans for any interested student. If you are interested in a payment plan, please contact Michelle at 18 Reasons: michelle@18reasons.org by December 15, 2013.

Gardening equipment
GFE supplies all garden-based equipment for the Saturday classes. Participants are responsible for their own gardening clothing: gloves, sturdy shoes, and a hat.

Textbook
We will be using Golden Gate Gardening by Pam Pierce frequently throughout the course. There are copies at the library and in many local bookshops and online stores.
Readings from other sources will be available online or given as handouts.
 

18th Hour

April 10 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.

 

Clarine's Florentines tasting

April 11 from 1:00pm to 4:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesClarine’s passion for food was instilled at an early age through her family. Holiday and birthday gatherings were always centered around food. With a grandmother that owned a bakery and yearly baking of Florentines with her mother, being in the kitchen became a favorite pastime of Clarine’s.

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

Three Trees Nutmilk tasting

April 11 from 4:00pm to 7:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesThree Trees makes pure, fresh nutmilks using only nuts and simple, quality ingredients that you would find in your kitchen pantry. Never with any thickeners or stabilizers like carrageenan and gums, these nutmilks are made with more nuts in order to achieve the smooth richness and flavor in every bottle.
 

Flavors of Bologna

April 11 from 6:00pm to 9:30pm
18 Reasons, 18th Street, San Francisco, CA, United StatesFlavors of Bologna
with Viola Buitoni

{A three and half hour hands-on cooking class, culminating in a five course dinner with wine.}
Friday, April 11, 6:00-9:30pm
Tickets: $75 for 18 Reasons members, $85 for the general public


Join Viola as she takes us to, what we consider to be, the most serious food town in a country that takes its food very seriously.

MENU

Crostini con spuma di mortadella con balsamico
Mortadella Mousse and Balsamic Crostini

Tagliatelle all’uovo con ragù
Handmade Egg Tagliatelle with Meat Ragù

Pasticcio di tagliatelle in bianco
Pie of Egg Tagliatelle in White Sauce

Cosciotto d’agnello in rete
Leg of Lamb in Caul Fat

Torta di riso
Rice Tart


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.
 

Urban Gardening School

April 12 from 10:00am to 2:00pm
What: A workshop- and lecture-based Introduction to the fundamentals of growing edibles in urban spaces.
When: Second Wednesdays and Saturdays, January-June: 12 sessions total.
Where: 18 Reasons (3674 18th St.) and Garden for the Environment (7th Ave and Lawton St.)
Tickets: $475 (Monthly payment plans are available.)



Growing food is a powerful act and a personal joy; the benefits to both the gardener and their community are innumerable. Most basically and importantly, growing food feeds people. Whatever your reasons for wanting to, edible gardening in urban spaces takes skills and knowledge, especially in San Francisco.

Anyone, with any amount of space, can grow food. Whether you want to start a small herb garden on your fire escape or build raised beds in your backyard, we will teach you how to get the most food possible out of your space.

In this 12-part class you will develop these skills and start building a reservoir of information. The classes and garden work days are scheduled to mirror the actual planting season: you will first learn about garden planning and soil vitality; soon after, you will understand how to pick varieties and plant them; lastly, you will develop the skills needed to harvest and set your garden up for the next round of production. This way, we will be by your side during the entirety of your first growing season.


Format
Classes meet twice per month on the second Wednesday and Saturday of each month. Wednesday classes are lectures at 18 Reasons and Saturdays are gardening days at Garden for the Environment.


Attendance + Dates
We expect participants to attend all 12 classes. Dates are:

January 8+11
February 5+8
March 5+8
April 9 +12
May 7+10
June 11+14

Times of classes
Wednesdays at 18 Reasons: 6:30-9PM
Saturdays at Garden for the Environment: 10AM-2PM
In the event of rain, garden days may be canceled.

Cost
The cost for the 12-part series is $450. We are happy to set up monthly payment plans for any interested student. If you are interested in a payment plan, please contact Michelle at 18 Reasons:
michelle@18reasons.org by December 15, 2013.

Gardening equipment
GFE supplies all garden-based equipment for the Saturday classes. Participants are responsible for their own gardening clothing: gloves, sturdy shoes, and a hat.

Textbook
We will be using Golden Gate Gardening by Pam Pierce frequently throughout the course. There are copies at the library and in many local bookshops and online stores.
Readings from other sources will be available online or given as handouts.
 

Bi-Rite Creamery tasting

April 12 from 12:00pm to 2:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesOliver from Bi-Rite’s creamery will be sampling their delectable salted caramel cups and salted lavender cookies. Come by for a taste!
 

Chicken Butchery

April 12 from 3:00pm to 5:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesChicken Butchery
Saturday, April 12, 3:00-5:00pm
Tickets: $55 for members, $65 for the general public


The meat counter can be an intimidating place for a shopper. Here at 18 Reasons, we believe that the more knowledge you have, the more confident you become! As such, we are excited to launch our new Whole Animal Butchery series! The goal for each of these courses is to offer an in-depth look at where your meat comes from, quite literally, and to walk away feeling empowered as both a consumer and a cook.

We are excited to announce our (oft requested) Chicken Butchery. Twelve students will spend two hours with master butcher John Hogeland, honing their knife skills and working with whole pastured chickens. We will discuss tools (including sharpening), technique, anatomy, and our desired end results.

Students go home with their butchered chicken and will also enjoy a dinner of sautéed chicken thighs, a salad of spring greens and bread. Students will also receive a breakdown of cuts with recommended cooking techniques and temperatures, as well as a recipe guide with additional spice blends, brines, and sides.


John Hogeland is a butcher and professional chef who has worked in San Francisco's white tablecloth restaurants and as the Head Butcher for both Prather Ranch Meat Company and The Local Butcher Shop. Even early in life John was involved in food, growing up on a farm in Iowa, canning and cooking with his mother and farming and ranching with his father. He currently teaches butchery/cooking classes and works as a consultant on new, locally sourced meat projects. He also makes great pies.
 

Rip Van Waffle Tasting

April 13 from 10:00am to 1:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesRip Pruisken, an Amsterdam native developed these stroopwafels, a traditional dutch treat, after discovering that they were not available in the American market. A favorite part of his daily coffee ritual, Rip started making these in his dorm room and gradual perfected his recipe, eventual moving his operations SF to be a part of this city's unique coffee culture.
 

Ritual Coffee tasting

April 13 from 10:00am to 1:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesRitual has been a pioneer in the shift in coffee consciousness and participated in what some call a coffee revolution in San Francisco. Their goal is to craft the very best cup of coffee available anywhere, by sourcing beans from farmers they have built relationships with, roasting the beans lightly and to perfection, and brewing with down to the second precision. Come by and taste some Ritual coffee brewed by one of their very own Baristas.
 

SOLD OUT - Egg Primer

April 13 from 4:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesEgg Primer
{An interactive demonstration and cooking class culminating in dinner served with wine.}
Sunday, April 14, 4:00-8:00pm
Tickets: $65 for 18 Reasons members; $75 for the general public


The egg. This precious foodstuff is so often relegated to Saturday and Sunday mornings, and many of us are missing out on all the egg has to offer. They are affordable, accessible, nutritious, and cook quickly; they are stunning on the plate and can be an entertaining topic of dinner time discussion.

Join Michelle McKenzie for this four-hour primer in which will explore all of the fascinating facets of the egg: history, science, nutrition, and both basic and advanced cooking methods.


MENU

little gem lettuces with shaved radish, avocado, green goddess dressing
(emulsification)

farro with roasted wild mushrooms, spring greens, poached eggs, ricotta puree
(poached; the perfect soft boil)

summer fruit with zabaglione
(simmered custard)

flourless lemon pistachio cake
(meringue)



About the instructor

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

Cheddar: Wrapped and Waxed

April 14 from 6:00pm to 9:00pm
Cheddar: Wrapped and Waxed
{A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of top cheddars alongside wine and an array of snacks.}
Monday, April 14, 6:00-9:00pm
Tickets: $55 for 18 Reasons members; $65 for the general public


Put old bed linens to good use by using them (and coconut oil) to wrap your very own, just-made mini wheel of cheddar! This special bandaging is a a traditional technique that will help your cheese reach old age with character and prevent it from drying out.

In this action-packed evening class, you will learn the basics of cheesemaking, including which milk to use, where to find cultures, and options for rennet and what makes a soft-ripened cheese variety unique in terms of the make process. You will also leave with a deeper understanding of the science behind the process - The San Francisco Milk Maid is an absolute well of information and inspiration!

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.


About the Instructor
Louella Hill, aka The San Francisco Milk Maid, first encountered cheesemaking while on a sheep farm in Tuscany over a decade ago. There she realized she could be part of the process all the way from sunlight to dinner plate. She never turned back. She's trained in Europe and the US though now works mainly with a 5-gallon pot in her own kitchen. Her forthcoming book on home cheesemaking, Kitchen Creamery, is due out by Chronicle Books this year.
Visit her at www.sfmilkmaid.com/
 

CANCELED: Tasting Seminar: Sherry & Madeira

April 15 from 7:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesTasting Seminar: Sherry & Madeira
with Pamela Busch

Tuesday, April 15, 7-9pm
Tickets: $40 for 18 Reasons members; $50 for the general public


Two of the most historically interesting wines made, Sherry and Madeira have long had a special place in the American market, having been a favorite among the wine drinkers in the thirteen colonies. Today, while they certainly have a following, much is still a mystery to many, even seasoned wine drinkers.

This class will explore the different styles of Sherry and Madeira, from dry to sweet, with an accompanying discussion of centuries old traditions and why they are some of most complex and interesting types of wine made.


About Pamela Busch
Pamela Busch has been working in the wine industry since 1990 as a writer, educator and consultant and co-founded Hayes & Vine Wine Bar and Cav Wine Bar & Kitchen. In 2013 she launched TheVinguard.com, an online wine publication that strives to be all things wine to some people.
 

Beer Workshop: Malt

April 16 from 7:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesBeer Workshop: Malt
with Master Cicerone, Rich Higgins

Wednesday, April 16, 7-9pm
Tickets: $35 for members, $45 for the general public


Join Master Cicerone Rich Higgins to learn about the flavor and biology of malt from the perspectives of farmer, maltster, brewer, and chef. Learn how malt builds flavor, body, and balance in beer, and taste how to identify malts and their character.

___________________________________________________________________________


The Rich Higgins Beer Workshop Series continues all year long at 18 Reasons! Don't miss these upcoming workshops with San Francisco's Master Cicerone:

Rich Higgins Beer Workshop: Hops / Tuesday, July 29
Rich Higgins Beer Workshop: Sour Beer / Wednesday, August 20
Beers Worth Celebrating / Wednesday, December 10


About Rich
Rich is one of seven Master Cicerones in the world. He curates the beer programs at San Francisco restaurants like Lolinda, Delarosa, and Starbelly, and has orchestrated beer events in San Francisco, New York, Washington, DC, Denver, Columbus, and Indianapolis. In addition to working with restaurant, brewery, and distributor clients, he teaches beer and food education classes and Cicerone training courses, curates the Beer of the Month Club at Plumpjack Wines, runs corporate team-building seminars, and develops private events. Now a full-time Beer Consultant, he spent eight years as a professional brewer and brewmaster, in addition to three years as the President of the San Francisco Brewers Guild and three years as the Event Director of SF Beer Week. Contact him at
www.richhiggins.com.
 

18th Hour

April 17 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.

 

Dandelion Chocolate tasting

April 18 from 2:00pm to 5:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesCody from Dandelion will be here sampling their small batch bean-to-bar chocolates. Dandelion works directly with grower to get the best beans and then roasts and processes at their Valencia St. factory. Their bars are a very pure expression of the beans themselves as the only added ingredient is cane sugar.
 

Koeze Peanut Butter tasting

April 18 from 3:30pm to 7:00pm
Bi-Rite Market, 18th Street, San Francisco, CA, United States
 

Invo Coconut Water tasting

April 19 from 1:00pm to 4:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesInvo coconut water is naturally refreshing, containing natural electrolytes which promote rapid hydration. They're also a good source of calcium, magnesium, potassium and other minerals. Plus they're naturally low in sugar and 99% fat-free. Come give it a try!
 

Vegetable Prints with Jennifer Kindell

April 19 from 1:00pm to 4:00pm
Vegetable Prints
Saturday, April 19, 1-4pm
Vegetable Prints

Tickets: $20 for members, $25 for the general public

Jennifer Kindell, whose large-scale vegetable prints currently adorn the walls of 18 Reasons, will lead a screen printing workshop featuring her images. Participants will learn about Jennifer's process, the farmers she works with, and how she selects and creates her images. Everyone will get the chance to try printing on cloth produce bags, and each participant will leave with three printed bags.

Snacks made from the same vegetables featured in the prints will be served.
 

Bernal Cutlery Knife Sharpening in front of Bi-Rite Market

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

biritemarket.com/events.....rite/
 

SOLD OUT - Inexpensive and Incredible: How to Spot Great Value Wine

April 21 from 7:00pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesInexpensive and Incredible: How to Spot Great Value Wine
Monday, April 21, 7:00-9:00pm
Tickets: $30 for 18 Reasons members; $40 for the general public


There is an incredible assortment of good wine at affordable prices. Unfortunately, navigating a retail shelf can be daunting and difficult. Vinny Eng, most recently the co-director of the wine program at Bar Tartine, wants to demystify the differences between cheap vs. good value and ease the selection process. In this 2-hour tasting seminar, he will guide you through the process of identifying a good value wine. As he share tricks of the trade, he will pour tastes of five of his favorite bottles, each of which retails for under $20.
 

SOLD OUT - The Power of ShioKoji

April 22 from 6:30pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesThe Power of ShioKoji
w/ Kayoko Akabori + Yoko Kumano from Umami Mart
Tuesday, April 22, 6:30-9:00pm
Tickets: $35 for members, $45 for the general public


Koji, or Aspergillus oryzae, is a rice mold that has been used in Japan to produce sake, miso and shoyu for hundreds of years. Recently, shiokoji (koji mixed with salt) has been discovered as a miracle cooking ingredient that pumps up the umami factor of any dish, sauce or dressing. Due to this, shiokoji has quickly become Japan’s most popular condiment, as the powers of shiokoji is catching on like wildfire.

There are three main powers of shiokoji: the ability to give any dish a depth of flavor; the ability to quickly ferment and tenderize meats and vegetables; and the use as a salt substitute, as it cuts down salt content by 50%. It is also rich in enzymes, and incredibly beneficial for health and wellbeing.

Our friends at Umami Mart
have been talking about shiokoji a lot in the last few years, and we’re excited they're here to share their knowledge with the 18 Reasons community!

MENU

shiokoji

grilled mountain yam marinated in shiokoji

green beans in shiokoji-sesame dressing

shiokoji marinated moist chicken breasts, yuzu kosho

shiokoji steamed farro
 

Marin Living Foods Almond Milk tasting

April 23 from 11:00am to 2:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesAlmond milk is one of the most nutritious milk substitutes available. Almond milk does not need to be fortified as almonds are naturally very nutritious, containing vitamin E, omega-3 fatty acids, manganese, selenium, magnesium, potassium, zinc, iron, fiber, phosphorous, calcium and flavonoids.

Marin Living Foods' almond milk is prepared free of preservatives and is 100% healthy. The nut's soft texture, milk flavor, and light colouring makes for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans.

Marin Living Foods strives to be a 100% organic company, with that in mind the ingredients are of the highest quality in thier almond milk drink. Our almonds are in a raw and sprouted state before we make our almond milk drinks.
 

closed for private event

April 23 from 12:00pm to 5:00pm
 

Community Dinner: Vegetable Korma

April 23 from 6:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesCommunity Dinner: Vegetable Korma
Wednesday, April 23, 6:00-8:00pm, Drop-In and RSVP
Tickets: $10 Plate
(Pay at the Door: $4 Wine; $3 Beer)

Simran and Stacie are two of our most popular instructors, and we are thrilled to having them cooking April's Community Dinner. They've managed to heist Simran's mom's korma recipe, a unique curry of braised vegetables, freshly ground spices and cream. The meal wouldn't be complete without steamed Basmati, pickled red onions, homemade raita and fresh coriander. This is not to be missed!

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.


Simran Singh and Stacie Dong are San Francisco moms with a passion for cooking, eating and exploring the world through food. On their blog, A Little Yumminess (www.alittleyum.com), they share recipes from around the world, favorite foodie destinations and ideas for bringing up adventurous eaters. They also teach around the world cooking classes for kids and adults at 18 Reasons and other venues, and are regular contributors to the San Jose Mercury News food section as well as parenting sites such as Savvy Source.
 

Kevita tasting

April 24 from 11:00am to 2:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States
 

Spring Wine Blitz Preview Tasting

April 24 from 6:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesSpring Blitz Preview Tasting
Thursday, April 24, 6:00-8:00pm
Tickets: $15
Drop-ins welcome!


It's that time of year! Bi-Rite Market's Spring Wine Blitz is next week, which means 20% off their entire wine selection when you buy 12 bottles or more (mixed cases are ok!).

Come by 18 Reasons tonight and taste over 20 bottles of Trac and Co's favorite wines so that come Blitz time you can purchase wisely.
 

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