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GP Dinner #100 @Burning Man Project

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Burning Man Project

660 Alabama Street

4th Floor

San Francisco, CA 94110

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Refunds up to 7 days before event

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PLEASE NOTE: ATTENDANCE LIMITED TO FIRST 100 PEOPLE WHO SECURE A TICKET HERE. YOU'RE WELCOME TO GIFT OR TRANSFER YOUR SPOT TO A FRIEND IF YOUR PLANS CHANGE. JUST LET US KNOW IN ADVANCE.

WE WILL BE CHECKING TICKETS AT THE DOOR, SO PLEASE PRINT YOURS OUT AND BRING IT ALONG.

Please join us for our 100th dinner, an evening of reflection and discussion on the importance of friendship and community.

Our friends at Burning Man Project have been kind enough to host us for this gathering, so our dinner will be in their main hall in the Mission, surrounded by paraphernalia and art from the last 30 or so years of Burning Man.

Expect cocktails at 6:00 and speakers starting around 6:45 with a family style feast introduced around 7:00, prepared by our professional chef. Wines will be thoughtfully paired with the menu.

ATTIRE: Attire is relaxed and informal.

About GOOD PEOPLE: Most of the enjoyment we gain from an experience has more to do with who we're with than what we're doing. Good People is about inspiration, community and friendships. Who are good people? They’re our best selves, when we rise above tribalism and explore big ideas.

OUR SPEAKERS: There will be a number of speakers this evening, each addressing briefly their own unique perspective on the meaning and importance of genuine communities and friendships in our lives.

  • Brian Gillis: Co-Founder at Revolutionary Engines
  • Adam Smiley Poswolski: Author and speaker
  • Zanette Johnson: Principal & Founder at Intrinsic Impact
  • Rosie von Lila: Speaker, Author and founder of Lumera
  • Anna Binder: People Operations at Asana

THE CHEF: John Farais is a chef, lecturer, and cooking instructor, one of the few Bay Area chefs who specialize in the history, taste, and promotion of The Americas' indigenous edible plants. By using ingredients that are native to The Americas, North through South America, his cooking incorporates American Indian techniques, but is not necessarily American Indian cuisine.

THE MENU:

Fall Harvest of California and The Americas Native Edibles

To Start:
Salmon/Vegetable candy with Pipian sauce, Baby Amaranth, on an Acorn, Cornmeal and Sage Crackers, CA Bay Laurel Syrup

Mains:

Bison Tri Tip Encrusted with Dried Wild Mushrooms and Toasted Pepitos Acorn and Madrone Jus

3 Sisters Harvest Terrine- Made with Corn, Beans, Squash

Wild greens in Dandelion Cream Sauce

Stuffed Squash with Elderberry Sauce (Vegetarian Entrée)

To Finish:

Black Walnut, Berry Crisp with Douglas Fir Cream

Chef John Farais believes deeply in the responsibility of his purchases, seeking to support indigenous and diverse agriculture, small farmers, pasture living for animals and respect for their life given.

If you're vegetarian or have other dietary needs or restrictions, please contact Raman at least 2 weeks in advance.

Drinks at 6:00, dinner at 7:00. Though a cocktail and some wine will be provided, guests are welcome to bring a bottle of wine to share. Menu update coming soon to help you choose your bottles. We always make sure vegetarian friends will have plenty to eat. Please contact Raman if you have any other dietary restrictions.

If you are wondering how you were included in this invitation, or would like to be removed, please contact ramanfrey@gmail.com

To sign up for future events, please register at www.goodpeopledinners.com

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Date and Time

Location

Burning Man Project

660 Alabama Street

4th Floor

San Francisco, CA 94110

View Map

Refund Policy

Refunds up to 7 days before event

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