Family Night: Going Basque

Family Night: Going Basque

Presented By: Campari, 7x7 magazine & KCBS

Participating Chefs: Jen Biesty - Scala’s Alicia Jenish - Grand Cafe

Chefs Jen Biesty and Alicia Jenish first became friends behind the burners of Loretta Keller’s Bizou, where they often cooked dishes from the Basque region. These days, the friends cook in restaurants just blocks from one another other and often meet for late-night drinks and eats at neighborhood spots like The Burritt Room, Cantina, Ryoko’s and Sanraku. For their Dinner Party Jen and Alicia are getting back in the kitchen together with a return to their early influences. Join these two talented chefs for a family-style Basque feast featuring their unique interpretations of dishes that meld the cuisines of France and Spain together. The dinner will be paired with a delightful selection of Basque-style wines.

Menu

Brandade of salt cod with peach farm tomatoes, basil pistou, olive oil croutons

~

Chared baby octopus, olives celery hearts, saffron, fresno chilies

~

Marmitako local albacore tuna, wild fennel, squid ink aioli

~

HAY Roasted suckling pig, cranberry beans, wild greens, Romesco sauce


Guests will begin their meal with a handcrafted Campari aperitif, especially created by the chefs.

A portion of the proceeds from this dinner will benefit the Center for Urban Education and Sustainable Agriculture (CUESA).

Must be 21 or over to attend. Advanced ticket purchase required.

Monday, July 16th @ 6:30 p.m.

The Grand Cafe

View photos from this event


Street Feast Eye on the Bay’s SF Chefs Preview Series: Lamb and Beer Pairings