Friday, August 29

  • Foreign Cinema and Marin Organic

    Friday, August 29 | Foreign Cinema | 2534 Mission Street, San Francisco CA, | $100 (wine included)

    Foreign Cinema’s changing menu of California-Mediterranean cuisine is inspired by the finest organic, seasonal vegetables, meats and fish available daily. Their menu reflects a strong commitment to providing you with the ultimate products available prepared in their signature style of purity and flavor. Marin Organic is an association of organic producers in Marin County whose livelihood is based on a respect for nature and a sense of place. Marin Organics mission is to practice, support and promote sustainable, organic agriculture and encourage a preference for locally produced food.

    The evening featured a screening of the high definition documentary film, Hidden Bounty of Marin: Farm Families in Transition. This 28 minute film captures the rich landscape and daily life on the farms and ranches of West Marin. Come and meet the farmers, ranchers, and food producers featured in the film and then enjoy their high quality, local and organic food in an elegant sit down dinner.

  • Millennium Restaurant and SaveNature.org

    Friday, August 29 | Millennium Restaurant | 580 Geary Street, San Francisco, CA | $70

    A collaboration between Executive Chef Eric Tucker of Millennium Restaurant, dedicated to supporting the essential earthly concepts of organic food production, small farms, sustainable agriculture, recycling and composting and SaveNature.org, a conservation organization dedicated to inspiring children and adults to save rainforests and coral reefs around the world; supporting sustainable and economic development among local communities and fighting global climate change. Millennium cooks with fresh produce delivered every day, and choose organic whenever possible creating a gourmet dining experience out of vegetarian, healthy, and environmentally friendly foods.

    The dinner featured the produce of Eat well Farms, Maraquita Farms, Animalitos Farms, Happy Boy Farms and Blossom Bluff Orchards. The cuisine is influenced by the flavors and styles of many cultures and all of our dishes are completely animal-free and completely free of genetically modified foods. This dinner was fundraiser for SaveNature.org celebrating their 20th year of saving nature.

  • Nopa and Community Alliance with Family Farmers

    Friday, August 29 | 560 Divisadero Street, San Francisco, CA | $40 (average meal price) plus donation

    Nopa and the Community Alliance with Family Farmers (CAFF) joined forces during Slow Food Nation to increase awareness of Nopa’s dedicated local food procurement practices and the spectacular work of CAFF and their Buy Fresh Buy Local campaign. Guests savored a delicious, seasonally inspired meal and donated to CAFF’s efforts to preserve sustainable, family-owned farms.

  • Hayes Street Grill and The Institute for Fisheries Resources

    Friday, August 29| Hayes Street Grill | 320 Hayes Street, San Francisco, CA | $85 (gratuity not included)

    A collaboration between the Institute for Fisheries Resources, which is dedicated to protecting and restoring fish resources and the human economies that depend on them; and Hayes Street Grill, which has been showcasing local fish, shellfish, fruits and vegetables for 29 years. The menu featured: grilled sardines and summer vegetable antipasti; Rob’s grilled squid and tomato bruschetta; local tuna crudo; local red snapper and/or sablefish in a cataplana with fresh shelling beans, Hog Island clams and house-made sausage; peach and berry crisp with house-made Straus Family Creamery frozen yogurt.

  • The Sunny Side Cafe and Green Chamber of Commerce

    Friday, August 29 | The Sunny Side Cafe | 1499 Solano Avenue, Albany, CA | $22 (gratuity included)

    Slow Breakfast!

    Albany’s own organic breakfast hot spot, The Sunny Side Café, collaborated with Green Chamber of Commerce for Slow Food Nation’s only Slow Breakfast. The menu included: Seasonal mimosa or fruit juice; seasonal fruit cup; Carbonated Rockfish Benedict - local ‘catch of the day’ on grilled heirloom tomatoes, topped with a poached egg and carbonated lime hollandaise; Golden Chanterelle Alameda - Wild Coastal Mushrooms with sautéed greens, and garlic roasted tomatoes in a savory French toast sandwich, served with wild lobster mushroom sauce; Local Goat Cheese and Honey Pancakes made with whole wheat, topped with grilled nectarines and served with Hickoryworks organic Shagbark Hickory Syrup; Strawberry French Toast served with Oberholtzer’s organic Sweet Sorghum syrup.

  • Aziza Restaurant and Sonoma Land Trust

    Friday, August 29| Private room at Aziza Restaurant | 5800 Geary Boulevard, San Francisco, CA | $75 (includes wine pairings, gratuity and tax)

    A collaboration between Aziza Restaurant and Sonoma Land Trust. The evening featured a four-course, Mediterranean and Moroccan inspired meal created by Aziza’s celebrated chef, Mourad Lahlou. Chef Lahlou’s unique creations and modern versions of Moroccan classics please both the vegetarian and the meat eater, and feature local, seasonal and organic ingredients. Dishes such as bisteeya, charmoula, cous cous, prawns with tomato, fennel, celery, currants and capers, and lamb shanks with barley, prunes and cranberries were served family style. The dessert course featured an amazing array of exotic and delicious treats. Estate bottled wines from the outstanding Hafner Vineyard in Healdsburg accompanied this dinner.

  • Orson and Nextcourse

    Friday, August 29 | Orson Restaurant | 508 4th Street, San Francisco, CA | $125 (included wine pairings and gratuity)

    The Making of a Meal: A benefit for Nextcourse. Elizabeth Falkner’s Orson Restaurant and Nextcourse paired for a very special evening of dining, food education, and community celebration. Nextcourse is a San Francisco-based nonprofit dedicated to improving the health of low-income communities through collaborative educational programs that inspire people to eat healthier, locally produced, affordable food. When dining out, how often do we know the journey each ingredient takes from farm to plate? On this night Chef de Cuisine Ryan Farr and Nextcourse students chronicled their travels to Bay Area markets and farms and shared how they procured the freshest ingredients for the meal. The evening’s sustainable dinner featured: Chilled Tomato Gazpacho with tomato and corn dumpling, and house smoked bacon; Seared Skate Wing with shelling beans, roasted peppers, and basil pistou; Aged Beef Rib Eye, potato confit, grilled ratatouille, sage brown butter, and Melon Parfait with pistachio, white chocolate and yogurt. And, in keeping with the spirit of Slow Food Nation, guests dine as family at a single community table.

    Support for this special dinner event was provided by the Pikake Foundation and Veritable Vegetable.

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