Slow Food Nation '08

Thursday, August 28

• Café Rouge and City Slicker Farms

  Thursday, August 28 | Café Rouge | 1782 Fourth Street, Berkeley, CA | Reservations begin at 5:30pm | $65

  Berkeley’s Café Rouge hosts a fundraiser for their Oakland neighbor, City Slicker Farms, an organization that increases food self-sufficiency in West Oakland by creating organic, sustainable, high-yield urban farms and back-yard gardens. Join us for a prix fixe dinner featuring locally-grown organic produce from the urban farms and back yard gardens in West Oakland. A portion of the proceeds from the evening will go to City Slicker Farms.

  Call Cafe Rouge at 510-525-1440 to secure your reservation.

• Small Shed Flatbreads and Occidental Arts and Ecology Center

  Thursday, August 28 | Small Shed | 17 Madrona Street, Mill Valley, CA | Two seatings: 5:30pm and 8:00pm | $100

  Small Shed Flatbreads, of Mill Valley, purveyor of blisteringly delicious flatbread pizzas inspired by local farms, will be taken over Thursday night by the tenacious forager and creator of microregional delicacies, Chef Leif Hedendal. Leif, former chef of Imprevist (Barcelona) and formerly of Greens and Citron, will present an intimate 5 course vegetarian feast featuring the biodynamic and organically grown summer bounty of Marin County including Marin Roots, Gospel Flats, Fresh Run, Paradise Valley, Star Route, and Andante Creamery. This is a fundraiser for the Occidental Arts and Ecology Center, a nonprofit organizing and education center and organic farm in Northern California’s Sonoma County. OAEC was founded in 1994 by a group of biologists, horticulturists, educators, activists, and artists seeking innovative and practical approaches to the pressing environmental and economic crises of our day. They will also provide some rare summer treats from their incredible garden. Plus, pay $20 more at the door for bottomless Stubbs Wines!

  Open to all. Reservations are required. Please email Small Shed at sfnevent@smallshed.com for tickets and information.

• Delfina Restaurant and La Cocina

  Thursday, August 28 | Delfina Restaurant | 3621 18th Street, San Francisco, CA | All night | Price varies

  “Cucina-Cocina”

  A collaboration between the Mission’s Delfina Restaurant and La Cocina Community Kitchen, a nonprofit, shared use commercial kitchen and business incubator for low-income entrepreneurs. The evening’s special alla carte menu will feature Italian-inspired dishes from Delfina’s summer repertoire alongside similar, but Latin-inspired dishes created by La Cocina staff. Delfina Restaurant is committed to using only local, sustainable and seasonal market ingredients. A percentage of the evening’s proceeds will be donated to La Cocina.

  Reservations are required. Please call Delfina at 415-552-4055.

• Prima Ristorante and BALT

  Thursday, August 28 | Prima Ristorante | 1522 North main Street, Walnut Creek, CA | 6:30pm | $160

  Chef Peter Chastain is working with Brentwood farmers to create a unique, slow dinner that will showcase the spectacular late summer bounty of Brentwood farms. With hot summer days and cool evenings, the Mediterranean climate of East Contra Costa County produces heirloom tomatoes, peppers, squash and stone fruit that provide the perfect source for Prima’s contemporary Italian cuisine. Noted in the Slow Food Guide to San Francisco as one of the East Bay’s finest Italian restaurants, Prima’s is known for its exceptional wine list, as well as a menu that focuses on the freshest local ingredients available. The dinner will benefit the Brentwood Agricultural Land Trust, a nonprofit that works with farmers and the community so that future generations in the Bay Area will have a local source of food. The Brentwood Agricultural Land Trust preserves productive farmland and promotes the economic sustainability of Contra Costa farming.

  The menu (which is subject to change due to availability) includes wine pairings with each course. Stuzzichini: Chicken & Sage Wrapped with Pancetta; House Cured Local Anchovies & Lemon-Tarragon Butter; Fried Stuffed Olives; Adami, Bosca di Gica, Prosecco N.V. Antipasto: A Misto of Summer Produce, including: Heirloom Tomato Caprese, Peperonata, Squashes with Mint & Vinegar and Terre del Vulcano Falanghina ’06. Primo Piatto: Agnolotti Filled with Bailey – Long Farms Pork Porchetta in a Sauce of Figs, Almonds, Small Tomatoes, Basil & Butter; Podere San Lazzaro, Polesio, Montepulciano ’05. Secondi Piatti: Your Choice of: Local Swordfish ‘Adriatico’ OR Pozzi Ranch Rack of Lamb with Salsa Verde. Contorni: Fire Roasted Eggplant Marinated with Lemon; Green Beans with Shallots & Extra Virgin Olive Oil. Polari, Rosso Soprano ’04. Dolce: Stonefruits Stuffed with Chocolate & Amaretti; Café; Passito di Pantelleria and Biscotti.

  Online ticket sales are complete. Please call the restaurant regarding reservations.
  925-935-7780

• Millennium Restaurant and SaveNature.org

  Thursday, August 28 | Millennium Restaurant | 580 Geary Street, San Francisco, CA | 5:30 – 9:30 pm | $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 will feature 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 is a fundraiser for SaveNature.org celebrating their 20th year of saving nature.

  For reservations, please visit OpenTable.com or call Millennium Restaurant at 415-345-3900.

• Mexico DF and American Grassfed Association

  Thursday, August 28 | Mexico DF | 139 Steuart Street, San Francisco, CA | Three Seatings: 5:30, 7:00 and 8:30 pm | $85

  Collaborating as a fundraiser for American Grassfed Association. AGA is a non-profit organization formed to promote and support American Family Grassfed Producers of all species. Come and taste the wonderful cuisine by the Chefs from Mexico DF - Wines hand picked by the Mexico DF staff and grassfed products from around the Country.

  Amuse- Chilled Summer Squash Soup Shot with Fielder Family Farms Heritage Large Black Hog Cured Bacon (Rome, Indiana) paired with Cava, Raventos (Penedes, Spain)

  First Course- Corn Tamalitos with Huitlacoche and Heirloom Tomato Sauce
  paired with ‘05 Capitan Zita, Flor de Guadalupe (Baja California, Mexico)

  Second Course- Thunderheart Ranch Traditionally Harvested Grassfed Bison Tartare (San Antonio, Texas) with Serrano, Tangerines, Avocado, Mesclun and Cilantro Coulis *2007 Gallo Sustainability Award paired with ‘07 Unoaked Tempranillo, Infinitus (La Mancha, Spain)

  Third Course- Marin Sun Farms (Point Reyes, CA) Grassfed Goat Tacos with Cactus Salad and Salsa de Molcajete (Point Reyes Station, CA) paired with Margarita Centro Historico, Don Julio Silver (Atotonilco, Mexico)

  Fourth Course- American Grassfed Beef (Doniphan, Missouri) ‘Birria’ Stew with Rancho Gordo Heirloom Beans paired with ‘05 Estate Petite Syrah, Bodegas Aguirre (Livermore, California)

  Dessert- Barry-Callebaut Single Source Mexican Chocolate Milk Chocolate Ice Ice Cream with Lengua de Gato Cookie and Aleppo Chile paired with Agavero Tequila (Jalisco, Mexico)

  Online ticket sales are complete. Please call the restaurant regarding reservations.
  415-808-1048

• Florio and Garden for the Environment

  Thursday, August 28 | Florio | 1915 Fillmore Street, San Francisco, CA | Reservations begin at 5:30pm | $85 (gratuity, tax and beverage not included)

  Florio hosts a fundraiser for Garden for the Environment, an organization maintains a nationally acclaimed one-acre urban demonstration garden and offers environmental education programs about organic gardening, urban compost systems and sustainable food systems. The evening’s four-course menu includes: First Course, Choice Of: Brentwood Sweet Corn Bisque; Peil De Sapo Melon, House cured Proscuitto, Olivestri Olive Oil, Fresh Herbs; Marin Roots Farm Radishes, Organic Sweet Butter & Maldon Sea Salt; Chicken Liver Pate, Fruita Di Mostarda, House-Pickled Vegetables; OR, Summer Squash Fritti, Caper & Tarragon Aioli. Second Course, Choice Of: Florio’s Little Gem Caesar, Shaved Radish, Garlic Crostini; Capay Organics Roasted Peach, Arugula, Grana Padano & Hazel Nut Vinaigrette; Hudson Ranch Helda Beans, Tuna Confit, Organic Egg & Olive Vinaigrette; OR, Allstar Organics Heirloom Tomatoes, House Made Ricotta & Genovese Basil Pesto. Main Course, Choice Of: Alaskan Halibut, Creamed Sweet Corn, Fava Beans & Cherry Tomatoes; Grilled Prather Ranch Lamb Broschettes, Rosemary Sprigs & Romesco Potatoes; Allstar Organics Swiss Chard Raviloi, Tomato Cancasse. Toasted garlic & basil; Slow Roasted Marin Sun Farms Ribeye, Summer Bean Salad, Fried Shallots & Lemon; OR, House Made Veal & Ricotta Meatballs, Polenta & Roasted Tomato Sauce. Dessert, Choice Of: Florio’s Crème Caramel; Chocolate Torte; Summer Fruit Shortcake; OR House Made Sorbetto or Gelato.

  A portion of the proceeds from the evening’s dinner will go to Garden for the Environment.

  Call Florio at 415-775-4300 to secure your reservation.

• Perbacco and CUESA – SOLD OUT

  Thursday, August 28 | Perbacco | 230 California Street, San Francisco, CA | 6:30pm reception; dinner at 7:00 | $85

  A collaboration between The Center for Urban Education about Sustainable Agriculture and Perbacco, a San Francisco restaurant steeped in Italian traditions like enjoyment, pleasure and pure flavors. The evening’s special menu includes: house-made salumi; watermelon and heirloom tomato salad with roasted Bellwether Farm ricotta; roasted leg and confit shoulder of lamb from Prather Ranch Meat Co.; roasted peach and arugula panzanella; fig-leaf panna cotta with red wine-macerated figs and olive oil.

  This dinner is a fundraiser for CUESA, an organization dedicated to promoting a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs.

  This dinner is sold out.

• Pizzaiolo and MESA – SOLD OUT

  Thursday, August 28 | Pizzaiolo | 5008 Telegraph Avenue, Oakland | 8 pm | $60

  Making the Local-Global Connection with MESA and Pizzaiolo

  Multinational Exchange for Sustainable Agriculture (MESA) and Pizzaiolo have joined forces to raise awareness and facilitate connections between farming communities all over the world. MESA advances a new generation of agrarian leaders, linking innovations in sustainable agriculture with ancestral knowledge worldwide to promote place-appropriate production, land stewardship, and cultural awareness. There is no chef in the Bay Area who believes more strongly in facilitating respectful and delicious connections between growers and eaters locally, while being engaged with the diversity of agriculture globally. Charlie Hallowell, formerly of Chez Panisse, has a relationship with his farmers that is based on love and respect. His unique culinary style is influenced by his travels around the world. The dinner will showcase Charlie’s commitment to his local farmers, ranchers, millers, and vinters and give attendees the opportunity to meet five farmers from Ecuador currently participating in MESA’s learn and share model of cultural exchange on behalf of sustainability.

  Charlie specializes in the best wood-fired gourmet pizza in town! The menu includes antipasti, pizza, and wine. No substitutions will be made, however there will be vegetarian options. This Slow Dinner is being held on Pizzaiolo’s beautiful, heated patio.

  This dinner is sold out.