Bi-Rite Events

November 2013

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.

18th Hour

November 14 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

November 15 from 6:00pm to 11:00pm

Peanut Butter and the Pen: Creative Food Writing For Kids

November 16 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.



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

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!

Arianna Organic Olive Oil

November 16 from 1:00pm to 4:00pm
Outside Bi-Rite Market 18th (3639 18th Street)In Krya village olives are gathered by hand, day by day, tree by tree, as they ripen in the early months. Arianna organic olive oil is traditionally cultivated, harvested, crushed and bottled by the Lantzankis family in the award winning region of Sitia, Crete.

Red Blossom Tea Tasting

November 16 from 4:00pm to 7:00pm
In front of Bi-Rite Market 18th (3639 18th St.)Red Blossom Tea Company is first and foremost a family owned tea shop in San Francisco's Chinatown, but they are also much more. They are direct importers, traveling thousands of miles in search of rare teas and artisan tea ware. They are educators, striving to bring the richness of traditional tea culture to our customers. And most importantly, they are tea lovers. They love to drink tea, talk tea, think tea and even obsess over tea.

closed for private event

November 16 from 5:00pm to 10:00pm

Food Lit Book Club

November 17 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).

Holiday Canning: Winter Fruit

November 17 from 4:30pm to 7:00pm
18 ReasonsHoliday Canning: Winter Fruit
with author Karen Solomon
Sunday, November 17, 4:30-7:00PM
$55 for 18 Reasons members; $65 for the general public

So often we think of preserving summer fruits and vegetables, and we stock our pantry shelves with the likes of tomato sauce, cucumber pickles, and peach jam. But we forget about winter! Join Karen Solomon as she inspires and instructs us to preserve the best of winter's fruit. Quince paste, cranberry sauce, and orange hibiscus marmalade are a joy to pull from the shelf in the middle of a San Francisco summer, when we need the flavor equivalent of a warm, wool blanket. They also make perfect gifts for the holiday season!

Karen Solomon has been a well-published food writer for over a decade. In addition to the Asian Pickles series, she's also author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House). Additionally, she's the author of The Cheap Bastard's Guide to San Francisco (Globe Pequot Press) and contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals (Sasquatch Press) and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants.

Her edible musings on DIY cooking, the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in, Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Food52, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, and elsewhere, all of which showcase the diversity of her word-wrangling plate.

INNA Jam Tasting

November 18 from 1:00pm to 4:00pm
in front of Bi-Rite Market 18th (3639 18th Street)INNA Jam makes fresh, seasonal jams from organic fruit sourced within 150 miles of their Emeryville kitchen. By sourcing produce directly from local organic farmers INNA Jams is able to get the best possible fruit - fruit that’s picked ripe and is absolutely fresh.
Their single-varietal jams are crafted so that each fruit varietal's unique essence and natural subtleties shine through in bright flavors. A jar of jam contains fruit from a single source! No mixing of fruit, and no added herbs, spices or flavorings - INNA jam tastes like the freshly picked fruit from which it was made, each jar a time capsule of flavor.

Unsung: Fall Fruit - SOLD OUT

November 18 from 6:30pm to 8:30pm
18 ReasonsUnsung: Fall Fruit
{A cooking demonstration and discussion; a light meal will be served.}
Monday, November 18, 6:30-8:30PM
Tickets: $25 for members; $35 for the general public

Many cultures consider the persimmon a divine fruit. It is prized for its sweet, earthy, floral taste, versatility, healing properties and striking beauty. And yet we get a lot of questions about the persimmon. Fuyu vs. Hachiya? To peel or not to peel? Raw or cooked? Sweet or savory?

Join our Program Director Michelle McKenzie for this informative and inspiring demonstration, using what may be fall's most undervalued and misunderstood fruit.


Roasted Farro with Shaved Fuyu Persimmon, Pancetta-fried Hazelnuts, Wild Winter Greens

Endives with Shaved Fuyu Persimmon, Fennel, Apple, Andante Goat Cheese

Roasted Hachiya Persimmon Eton Mess

Dried Persimmon Tea

Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.

You can find Michelle at18 Reasons, or on her blog, Flavor in Spades.


Blue Bottle Tasting

November 19 from 10:00am to 1:00pm
Outside in front of Bi-Rite Market 18th (3639 18th)Blue Bottle was founded in 2002 by James Freeman who began by roasting coffee in his kitchen and selling it at the Ferry Building Farmer's Market. At Blue Bottle Coffee, artisan micro-roasting simply means taking a hands-on approach to every possible step in order to discover and preserve the true nature of excellent coffee. This commitment to freshness and small-batch roasting is taken to an extreme not considered practical anywhere else in the coffee business.

The Joy of Mindful Cooking: The Holiday Season

November 19 from 6:00pm to 9:00pm
18 ReasonsThe Joy of Mindful Cooking: The Holiday Season
{a 4-course dinner and interactive workshop}
Tuesday, November 19, 6-9pm
Tickets: $45 for members, $55 for the general public

Holidays are festive and fun, full of love and joy. Yet, so often, we lose sight of their true meaning as we find ourselves submerged in emotional triggers that make us vulnerable to eating and drinking too much: numerous event, activities, parties; family gatherings; spending money; traveling.

In this interactive workshop and dinner, Carley and Kristin will teach experiential practices for cultivating mindfulness, compassion, and gratitude as we cook, eat, and share a table.


pumpkin soup, coconut, ginger, toasted pepita

winter greens, persimmon, pomegranate, feta

roasted farro, shaved Brussels sprouts, fried meyer lemon, fresh thyme

poached marsala pears, whipped creme fraiche

About the Instructors:

Carley Hauck is the founder of Intuitive Wellness and works as an integrative life coach and wellness consultant with individuals and organizations. She holds a Masters Degree in health psychology and has backgrounds in yoga, meditation, coaching, behavior change, and nutrition. Carley teaches mindfulness as the first step to wellness. Carley is a lead consultant for ongoing research observing the long term benefits of mindfulness on weight loss and stress reduction. Carley has worked with companies such as LinkedIn, Littler Mendelson, and Pixar to help create happier, healthier, and more productive workplaces. Carley currently teaches on the subjects of Happiness, Positive Psychology, and the Foundations of Mindful Eating at Stanford University.

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,


Community Dinner: Mac + Cheese!

November 20 from 6:00pm to 8:00pm
18 ReasonsCommunity Dinner: Mac + Cheese!
Wednesday, November 20, 6:00-8:00PM, Drop-In and RSVP
$10 Plate; $4 Wine; $3 Beer :: Pay at Door

Ward off the cold and hole-up with a plate of what might be the ultimate comfort food: Mac + Cheese made with clothbound cheddar and washed rind cow's milk cheeses, topped with crispy, buttery breadcrumbs. Bib up, join us, invite a friend, and meet someone new!

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

This event is sponsored by Mission Cheese, who generously donated the phenomenal mac + cheese for the event. To learn more, visit
all day

18 Reasons CLOSED. Happy Holidays!

November 21 from November 29


November 21 from 6:00pm to 9:00pm
18 Reasons18th Hour is closed this week. Happy Holidays!

Blue Chair Jam tasting

November 22 from 10:00am to 1:00pm
outside in front of Bi-Rite Market 18thBlue Chair Fruit Company is the premier artisanal jam and marmalade company in the United States. Located in Oakland, CA, Blue Chair Fruit has redefined preserving through a distinctive brand of modern nostalgia and exacting approach to fruit and flavors. Their highest priority is using organic and sustainably grown fruit from local growers, and preserving that vibrant fruit flavor by utilizing traditional methods and modern taste sensibilities

Frantoio Grove Olive Oil tasting

November 22 from 1:00pm to 4:00pm
in front of Bi-Rite Market 18th (3639 18th Street)Frantoio Grove is a small scale extra virgin olive oil producer. This years olive oil is made from olives hand harvested in late November and early December 2012. Each day they were taken to our mill a few miles away from the grove, and milled within hours of picking. The result is a fruity, complex yet nicley balanced oil with hints of coffee and balck pepper.

Bar Cacao tasting featuring: Fresco Chocolate & Ritual Chocolate

November 22 from 4:00pm to 7:00pm
In front of Bi-Rite Market 18th (3639 18th St)Jessica Ferraro, Craft Chocolate Bar Tender, Bar Cacao.

Jessica was smitten by craft chocolate when she discovered a Bonnat Chuao bar on a spur-of-the-moment trip to Paris on April Fool’s Day 2007. Since then, she’s traveled from Africa to Venezuela in search of beautiful cacao and the chocolate painstakingly crafted from it. Closer to home, she advises, educates and advocates for craft chocolate via Bar Cacao, which connects select craft chocolate makers with top specialty shops and curious consumers.

The Chai Cart tasting

November 23 from 10:00am to 12:00pm
In front of Bi-Rite Market 18th (3636918th Street)With roots in San Francisco’s street-food culture, The Chai Cart's mission is to provide you the same wholesome goodness of chai that’s enjoyed across India everyday. Theu handcraft fresh brews every week in small batches and do not add any preservatives or artificial flavors.


CiCi's Italian Butterhorn tasting

November 23 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th)Owner Christine Frey will be present to sample out her butterhorn cookies which are to die for.

gate comme des filles chocolat tasting

November 24 from 2:00pm to 5:00pm
In front of Bi-Rite Market 18th (3639 18th St)

Yes Bar tasting

November 26 from 1:00pm to 4:00pm
Bi-Rite Market 18th (3639 18th)


November 28 from 6:00pm to 9:00pm
18 Reasons18th Hour is closed this week. Happy Holidays!


Droga Chocolate Tasting

November 29 from 4:00pm to 7:00pm
In front of the 18th Street Bi-Rite Market (3639 18th St)Michelle Crochet started Droga Chocolates in 2007 in the foodie-centric San Francisco Bay Area. She grew up addicted to her mother's homemade rocky road candy, a treat renowned for its unique twist of replacing walnuts with roasted, salted peanuts. Michelle’s love and passion for good food was deepened through her time spent living in Italy as well as three years as a food buyer for national luxury kitchen retailer, Williams-Sonoma.

Inspired by her mother’s original creative twist on a classic, Michelle continues to create new irresistible treats in the Droga candy kitchen by combining nostalgic flavors with modern twists using premium, all natural ingredients. Come try them and buy them at Bi-Rite!
December 2013

Worthy Granola tasting

December 1 from 11:00am to 1:00pm
In front of Bi-Rite Market 18th (3639 18th)This spectacular organic granola is handmade in SF by nutritionist and company founder, Jeanne Norsworthy. Stop by for a taste!

DIY Holidays: Handmade Chocolates

December 1 from 3:00pm to 6:00pm
18 ReasonsDIY Holidays: Handmade Chocolates
with Alexandra Whisnant
Sunday, December 1, 3:00-6:00PM
$55 for 18 Reasons Members, $65 for the general public

If you’ve never crafted your own food gifts before, now is the time to start.

Look to Alexandra Whisnant, a professional chocolatier who recently moved her business "gâté comme des filles" from Paris to the Bay Area. She will deftly demystify the process and surprise you with her seasonal flavors inspired by local ingredients.

This class will give you the knowledge and practice you need to design and create your own line of beautiful chocolates in your home, just in time for the holidays. Learn to:

Make delicious chocolate ganaches to our own taste (without recipes)

Temper chocolate by hand (with no thermometer) to give our chocolates that professional sheen and snap

Dip and decorate chocolates by hand to create a beautiful handmade look that a machine can't mimic.

Really, we all know that our friends and family are likely appalled by our taste in socks, books, and trinkets from our travels. So let us do right by them. And have fun while doing it! Give food, and you can't go wrong.

About the instructor
Alexandra Whisnant is a professional chocolatier who recently moved her business "gâté comme des filles" from Paris to the Bay Area. She completed the pâtisserie diploma at Le Cordon Bleu in Paris, followed by a stage at Ladurée on the Champs-Elysées. Alexandra developed her own chocolate style and vision during her two years as a pastry cook at Chez Panisse. Chocolate is both her drug and artistic medium of choice. You can learn more about her chocolates at

Four Barrel Coffee Tasting

December 2 from 10:00am to 1:00pm
in front of Bi-Rite Market 18th (3639 18th Street)

Vermouth Tasting with Carl Sutton

December 2 from 6:00pm to 7:30pm
18 ReasonsVermouth Tasting with Carl Sutton
Monday, December 2, 2013, 6:00-7:30pm
Tickets: $40 for members, $50 for the general public

It is an exciting time for vermouth. Once an essential ingredient in over half the cocktails known, the classic aperitif and bartending staple is being reborn and new ways for its use invented. Yet so many of us are unsure of the origins, ingredients, and possibilities of this fortified wine.

Meet Carl Sutton, owner of Sutton Cellars. Carl is a self-taught winemaker and (we say!) vermouth master. His vermouth defies convention; it is a singular taste, subtly savory and herbal, barely sweet. During this 90 minute tasting seminar, Carl will discuss what makes vermouth truly unique, outline its history (so as to root it in the present), and answer your questions. He will guide you through a comparative tasting of six different vermouths as well as a component tasting of Sutton's blend.

Carl Sutton, a California native, started Sutton Cellars in the fall of 1996, crushing enough grapes to make 350 cases of wine for the first vintage. With six years of prior experience in the wine industry he had learned farming, production, and marketing. From those first vintages a reputation was made for the Carignane grape and a dry rosé, not exactly main- stream wines at the time.

In 2009 Sutton Cellars released the first vermouth in the US in a decade, thus reviving a stagnant yet traditional segment of California’s wine history. The vermouth is white wine based and deep yellow in color, with heavy influence from dried orange peel and chamomile with a hint of rosemary. This has been fol- lowed with a digestif wine, also fortified, flavored with green walnuts and spices. The future of the label will rely heavily on these botanical influenced wines.

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