Bi-Rite Events

November 2013
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.

Basic Knife Skills - SOLD OUT

December 3 from 6:00pm to 8:00pm
18 ReasonsBasic Knife Skills
{The first Tuesday of every month.}
Tuesday, December 3, 6:00-8:00PM
$25 for 18 Reasons members; $35 for the general public

Join 18 Reasons instructor 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.

{Please bring an apron, knife, and peeler with you to this class. If you do not yet own a knife, you can contact us at, and we will find one for you.}

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

DIY Holidays: Creative Cookies with Batter Bakery - SOLD OUT

December 4 from 6:30pm to 9:00pm
18 ReasonsDIY Holidays: Creative Cookies with Batter Bakery
Wednesday, December 4, 6:30-9pm
Tickets: $40 for members, $50 for the general public

Join Jen Musty of Batter Bakery for an evening of hands-on holiday cookie baking, just in time for holiday gift-giving!

In this hands-on course, you will make three holiday cookies, from start to finish. You will learn professional mixing and measuring techniques, Jen's method for piping perfect sandwich cookies, and how to shape beautiful biscotti. We will send you home with festively-packed cookies, as well as some additional creative ideas for gift packaging your own handcrafted treats.

Snowballs (Almond Tea Cookies)
Gingerbread Biscotti
Chocolate Peppermint Sandwich Cookies

Jen Musty is the owner of Batter Bakery in San Francisco, CA. Batter was created out of a passion for baking; a unique creative energy; and a love for bringing people happiness through wonderful food. She is constantly recipe testing, exploring market-fresh ingredients, and baking up a storm. She looks forward to sharing her craft through classes at 18 Reasons!

Batter is a boutique bakery specializing in unique, handcrafted baked goods. All of Batter's sweets are made using premium ingredients and fresh, seasonal flavors. Baked in small batches, their sophisticated yet simple treats will satisfy everything from an afternoon sweet tooth to an elegant event.

Silk Road Tea Tasting

December 5 from 1:00pm to 4:00pm
In front of BiRite 18th (3639 18th St)Silk Road Teas has been procuring single-source, handmade specialty teas in China since 1992. Through longstanding supplier relationships, they have access to some of China's finest and most unusual teas, offering a complete line of full-leaf varieties in white, green, oolong, black and Pu-erh teas.

18th Hour + 18 Reasons Retail Launch Party + Sasha Duerr Art Opening!

December 5 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.


Sightglass Coffee tasting

December 6 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th Street)Sightglass is an independent, sibling-owned, San Francisco-based coffee roaster. They practice small production methods that allow them to scrutinize and constantly improve the processes. Sightglass aims to operate with a clear line of sight of trace-ability and transparency. The love and labor of dozens of individuals goes into the picking, processing, milling, packing, shipping, roasting, and brewing of a single, beautiful cup of coffee.

Wine Blitz Preview Tasting

December 6 from 6:00pm to 8:00pm
18 ReasonsWine Blitz Preview Tasting
Friday, December 6, 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!

Mead's Maple Syrup

December 7 from 10:00am to 1:00pm
Outside Bi-Rite Market 18th (3639 18th Street)Winter Mead is regarded as a master syrup maker. Mead’s Maple Syrup, too, is recognized throughout the country as one of the most respected, energetic, and innovative maple productions delighting maple syrup lovers around the world. Mead set a high standard of quality for his syrup when he first started and has maintained that same standard thirty years later. Mead’s Maple Syrup is a product to be proud of. It is nature’s most natural and finest sweetener!

Le Paste di Natale: Homemade Pasta for the Holiday Table - SOLD OUT

December 7 from 11:00am to 2:00pm
18 ReasonsLe Paste di Natale: Homemade Pasta for the Holiday Table
{A hands-on cooking class culminating in a four course meal with wine.}
Saturday, December 7, 11:00am-2:00pm
Tickets: $65 for members, $75 for the general public

The planning, making and eating of handmade pastas is an integral part of how Italians celebrate the winter holidays. Families gather around kitchen tables to knead, roll, fold and shape delights that have been part of their conversations for decades.

In this very special course, Viola Buitoni will share her recipes and techniques for homemade pasta, inspired by holidays spent with her family in her hometown of Perugia. She will finish the class with a decadent take on the classic tiramisù.

Chestnut Pappardelle with Mushrooms and Truffles

Chocolate Tagliatelle with Cream and Speck

Red Beet Tortelli with Poppy Seeds

Tiramisù di Natale al Panettone

Viola Buitoni, a member of Italy’s famed Buitoni pasta-making family, is a noted chef and expert on the history of Italian food. Learn more about Viola here:  

Stumptown Coffee Roasters Tasting

December 7 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th St.)Stumptown was started with the goal of doing things differently, with a vision that’s always been a little left-of-center, and with the focus squarely on quality. They source the best coffees in the world and strive to maintain transparent, quality-based relationships with their farmers along the way. From plant to portafilter, they pay homage to these folks through their own fervent attention to detail at every step, quality control in our cupping labs, meticulous roasting profiles and extensive barista education.

closed for private event

December 7 from 6:00pm to 12:00am

closed for private event

December 8 from 9:00am to 1:00pm

Chunky Pig Bacon Caramel Corn Tasting

December 8 from 1:00pm to 4:00pm
In front of Bi-Rite Market 18th (3639 18th St)Twice Candied Niman Ranch Nitrate~Free Bacon is the bedrock of the brand and there is plenty of pig packed into every bite. Other Top-Shelf ingredients include Peter’s Kettle Corn, Cordillera Single-Origin Columbian Dark Chocolate & Pure Vermont Maple Syrup. Chunky Pig products contain no preservatives & are baked in small batches to ensure the freshness of these addictive snacks.

DIY Holidays: Gingerbread House Decorating

December 8 from 1:00pm to 3:00pm
18 ReasonsDIY Holidays: Gingerbread House Decorating
(A Family Event)
Sunday, December 8, 1:00-3:00PM
$25 for 18 Reasons members; $35 for the general public
Each ticket is good for one adult and up to 2 children

Bring a little old-school fun to your holiday this year by decorating a gingerbread house, complete with gumdrops and candy canes. Local instructor extraordinaire, Michele Simons will show you tricks and secrets for making the edible palace of your dreams, and then it'll be time to have some fun and get creative! Dress to get messy.

More info: For each participant (or pair/household), we provide one home made, pre-constructed gingerbread house (6" x 6") on an 8"x10" base and lots of decorations including: candies, dried fruits, sanding sugars, sprinkles, home made cookies, and plenty of royal icing as edible adhesive. We also will have boxes for transporting the completed gingerbread masterpieces.


Pizza Dough: Delicious and Unexpected Recipes

December 8 from 6:00pm to 8:00pm
18 ReasonsPizza Dough: Delicious and Unexpected Recipes
{A cooking demonstration and pizza party!}
Sunday, December 8, 6:00-8:00pm
Tickets: $25 for members, $35 for the general public

Gabi Moskowitz wants you to know the wonders of pizza dough.

Fun and delicious, pizza dough is an infinitely versatile ingredient that can be shaped, twisted, stretched and rolled into breakfast treats, sandwich breads, and sweets. With pizza dough, home cooks can make everything from bagels to breadsticks, flatbreads to calzones, doughnuts to Danish and beyond.

During this two hour event, Gabi will demo her favorite dough and a variety of savory and sweet treats that can result from this perfect combination of flour, water and yeast. You will dine, drink and remember how much fun a pizza party really is!

Every guest will leave with ball of Gabi's dough.
Book sales provided by Omnivore Books.

Gabi Moskowitz is a chef, writer and the editor in chief of the nationally-acclaimed blog BrokeAss Gourmet. After attending college in Boston and spending three years teaching kindergarten, Gabi began to consider a career in the culinary arts. She launched BrokeAss Gourmet in 2009 with Adam Metz. She has also authored the book, The BrokeAss Gourmet Cookbook, which was published by Egg & Dart in 2012. Her most recent book, Pizza Dough: 100 Delicious, Unexpected Recipes, was just released.


Tasting Seminar: Champagne and Sparkling Wine

December 9 from 7:00pm to 9:00pm
18 ReasonsTasting Seminar: Champagne and Sparkling Wine
with Pamela Busch

Monday, December 9, 7:00-9:00pm
Tickets: $50 for 18 Reasons members; $55 for the general public

Find the perfect bottle for your holiday meal.

Champagne may be the most celebrated sparkling wine, but is not necessarily most celebratory. There are certainly other wonderful options for a crisp, dry, elegant toast.

During this two hour tasting seminar, Pamela will discuss what makes Champagne truly unique (and therefore, more expensive) and will discuss the various methods by which other sparkling wines are produced (including méthode champenoise). She will guide you through a tasting of two Champagnes and four sparkling wines.

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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