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GP Dinner #91 @Elle & Matt's HERE Collective
Fri. 31 March 2017, 6:00 pm – 11:00 pm GMT-07:00
PLEASE NOTE: ATTENDANCE LIMITED TO FIRST 35 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.
Join us for our 91st dinner at our friends' Elle and Matt's HERE Collective in San Francisco's Mission District.
Expect cocktails at 6:00 and our speaker 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 friend Ruth Felt was the founding Director of San Francisco Performances, and worked with musicians, dancers and performers at it's helm for 37 years. She'll share with us what life was like behind the scenes with performing artists as diverse as Yoyo Ma, Miles Davis, Phillip Glass, Kronos Quartet and the Sankai Juku butoh dance troupe.
Now retired, she in some ways is facing the greatest challenge of her career, how to engineer a retirement of adventure and exploration at a more moderate pace than the demands of her former life. What does a good transition to retirement look like? How do we let go of the our vocational life with grace, especially when it's been defined by such great success?
Executive Chef Elizabeth Binder was born and raised in South Africa. Inspired by her fisherman father and great entertaining grandmother, she attended the internationally recognized Christina Martin School of Food and Wine in her hometown of Durban.
In 1995, Elizabeth packed her bags to embark on a career that would take her around the world. Her first stop was the UK where she worked for Sir Terrence Conran’s, Del Ponte and at Clarke’s, owned by Alice Waters’ protege Sally Clarke. Subsequent travels took her to the French Alps and Sydney, Australia – further deepening her knowledge of cuisine and international kitchens.
While in Sydney, Australia she spent time in the kitchens of Niel Perry’s, Rockpool and Dietmar Sawyer’s, Forty One Restaurant before taking over as executive chef of Plissee, a popular restaurant / cafe in the rag trade district of Surry Hills.
Seeking her next culinary adventure, Lizzie headed to the United States where she fell in love with San Francisco. She was part of the amazing and talented Traci des Jardin’s team at Jardiniere, and worked along side and under other incredible chefs like, Douglas Keane (Cyrus Restaurant), Richard Reddington (Redd), Tamalpais Roth-MacCormick (Bunches & Bunches LTD) and Loretta Kellar (Bizou / Coco 500), with cooking stints at both The French Laundry and Chez Panisse.
In 2006, after the birth of her first child, Elizabeth met business partner, Christopher Losa. The two worked hand-in-hand to open the Italian-inspired Bar Bambino, which in six short years became one of the most recognized and awarded restaurants in San Francisco’s Mission District. At Bar Bambino, she was able to realize her concept of rustically elegant cuisine and combine finesse with respect for local, fresh, and extraordinary ingredients.
Elizabeth competed on Top Chef: Seattle, the tenth season of the Emmy and James Beard Award-winning series. She is currently the Chef / Owner of Hand-Crafted Catering, a boutique food and wine-paired event company based in Napa, where she resides with her chef husband and two children.
Shaved Coriander Biltong (jerky)
Peri Peri Roasted Macadamia Nuts
Crispy Beef & Pea Samosas & Fresh Coriander Chutney
Graham’s Red Hot Chicken Curry
Chakalaka; Vegetable Bean Curry
Steamed Basmati Rice
Sambals; Tomato-Onion, Banana-lime, Cucumber-Yoghurt & Spicy Peach Jam
Apricot Malva Pudding & Vanilla Custard Cream
(please email us at least 72 hours in advance if you have any dietary restrictions and we'll do our best to accommodate them)
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 email@example.com
To sign up for future events, please register at www.goodpeopledinners.com