US$85

GP Dinner #95 | Co-Sponsored by Molly & Steve's HOG

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Hands on Gourmet

2325 Third Street

#409

San Francisco, CA 94107

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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 95th dinner at Molly and Steve's Hands On Gourmet in San Francisco's Dogpatch neighborhood. Molly and Steve have co-sponsored this gathering and will join us with some friends and members of their community. HOG is a learning kitchen located in SF’s Dogpatch neighborhood. They host team building and private events in their beautiful 4th floor space and in other spaces all over the Bay Area.

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 SPEAKER:

John Nash is a consulting executive specializing in finance and operations for bootstrapped and turnaround companies.

He is also an artist, musician and writer fascinated by how values are embedded in, and indeed reveal, the world we share, shape and experience.

He’ll ask us to consider if this idea is true or false, “It is immoral to be poor in America." In suggesting this is true, he hopes to spark a discussion about the moral values inherent in modern capitalism and the implications of the legacy of Protestant, and particularly Calvinist ethics (a la Max Weber), on the social and political economy in America.

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:

Summer in Ancient CA-Trade Routes are in Full Swing

To Start:

Wild Boar Stuffed Boneless Quail with Chile Honey

Mains:

(Based Upon Availability)

Cedar Planked Sturgeon or Salmon with Salsa Azteca
Foraged “Weeds” Braised with Black Walnut “Milk”

Edible flower Bulbs, and Tubers

To Finish:

Flower and Chocolate MesquiteTamales

And if Finished, Hand-Made Tesguino-Corn Beer

John believes deeply in the responsibility of his purchases, seeking to support small farmers, diversity of agriculture, 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 72 hours 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

Hands on Gourmet

2325 Third Street

#409

San Francisco, CA 94107

View Map

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