Mon January 9, 2017
Experience Culinary Luxury with Truffles at The Commissary's Third Open Kitchen Dinner
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at The Commissary
(see times)
January 9, The Commissary will highlight these rare delicacies in a special five-course prix fixe. Guest chefs Val Cantu (chef-owner of Californios, the San Francisco restaurant that earned a Michelin star in 2016 for its Mexican tasting menu), Dave Cruz (Executive Chef of San Francisco’s Little Gem, previously at Thomas Keller’s Ad Hoc), and Jamie Simpson (Chef Liaison of the Culinary Vegetable Institute at The Chef's Garden in Milan, OH) will join The Commissary’s Executive Chef Rogelio Garcia, and Executive Pastry Chef Kristi Gauslow in creating this incredible menu. The Napa company Wine Forest will supply Perigord and other truffles for the event; Wine Forest Founder, Owner, and Head Huntress Connie Green — who has been foraging mushrooms, berries, greens, and other wild foods for 35 years for America’s finest chefs — will be on hand to talk truffles.
The dinner is part of The Commissary’s Open Kitchen series, held every first Monday of the month, in which a different special ingredient forms the foundation of a prix fixe menu created by local and visiting culinary luminaries. The Open Kitchen | Truffles dinner is $95 per person, $130 with wine pairing, and can be reserved through OpenTable.
The next dinner, on February 6, will focus on chocolate.
show less
The dinner is part of The Commissary’s Open Kitchen series, held every first Monday of the month, in which a different special ingredient forms the foundation of a prix fixe menu created by local and visiting culinary luminaries. The Open Kitchen | Truffles dinner is $95 per person, $130 with wine pairing, and can be reserved through OpenTable.
The next dinner, on February 6, will focus on chocolate.
January 9, The Commissary will highlight these rare delicacies in a special five-course prix fixe. Guest chefs Val Cantu (chef-owner of Californios, the San Francisco restaurant that earned a Michelin star in 2016 for its Mexican tasting menu), Dave Cruz (Executive Chef of San Francisco’s Little Gem, previously at Thomas Keller’s Ad Hoc), and Jamie Simpson (Chef Liaison of the Culinary Vegetable Institute at The Chef's Garden in Milan, OH) will join The Commissary’s Executive Chef Rogelio Garcia, and Executive Pastry Chef Kristi Gauslow in creating this incredible menu. The Napa company Wine Forest will supply Perigord and other truffles for the event; Wine Forest Founder, Owner, and Head Huntress Connie Green — who has been foraging mushrooms, berries, greens, and other wild foods for 35 years for America’s finest chefs — will be on hand to talk truffles.
The dinner is part of The Commissary’s Open Kitchen series, held every first Monday of the month, in which a different special ingredient forms the foundation of a prix fixe menu created by local and visiting culinary luminaries. The Open Kitchen | Truffles dinner is $95 per person, $130 with wine pairing, and can be reserved through OpenTable.
The next dinner, on February 6, will focus on chocolate.
read more
The dinner is part of The Commissary’s Open Kitchen series, held every first Monday of the month, in which a different special ingredient forms the foundation of a prix fixe menu created by local and visiting culinary luminaries. The Open Kitchen | Truffles dinner is $95 per person, $130 with wine pairing, and can be reserved through OpenTable.
The next dinner, on February 6, will focus on chocolate.
show less
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The Commissary
101 Montgomery Street, San Francisco, CA 94129
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