Wed March 23, 2016
Intimate Cocktail Class: The Art of the Low Octane Cocktail
SEE EVENT DETAILS
at Nico
(see times)
On Wednesday, March 23rd at 6:00pm Nico Modern Bistro invites you to join Wine Director, Maz Naba and in an intimate setting learn about The Art of the Low Octane Cocktail and a demonstration of how to create low octane Spring cocktails using foraged ingredients. While sipping craft cocktails you will also enjoy a pairing of modern French, seasonal appetizers prepared by Chef Nicolas.
Event Details
Date: Wednesday, March 23rd
Time: 6pm
Price: $45 ($40 for Table8 members)
About Low Proof Cocktails
Thanks to the craft cocktail movement, it isn’t hard to find a well-made cocktail these days. But most cocktail menus are full of drinks that are liberal with the high-proof spirits. Low proof cocktails have made a comeback, delivering flavor without an aggressive dose of booze.
At Nico we feature a low proof cocktail selection made with sakes that are fortified with grain alcohol. We craft them to emulate the flavor profiles of their higher proof counterparts.
Space is very limited.
About Michelin-star Chef, Nico Delaroque
Nicolas chose cooking for his love of food. His childhood was spent in Paris and Normandy, home to cream and butter. Nicolas completed his culinary training in Paris, spent some time cooking in Paris, Corsica and the French Alps, and then left France for Australia, Canada, and finally, San Francisco where he has worked with many outstanding chefs and at exceptional fine dining restaurants, including Manresa. Once in San Francisco, he knew he would stay.
Nicolas draws inspiration from his childhood, his travels throughout Europe and Asia, and from the local Farmer's markets that he visits several times each week. In opening Nico, he wanted to create a place both convivial and approachable where he can make people happy with food. With this restaurant, he takes the technique and uncompromising standards of a fine dining kitchen and delivers it in a warm, friendly atmosphere. No tablecloths. No whispers. Just good food, prepared with care.
About Wine Director, Maz Naba
Like many in this industry, Maz began working in restaurants as a teenager washing dishes and doing prep work. Originally from New York City, Maz moved to California in 2002 to attend culinary school for Hospitality Management. He has worked in various capacities in management throughout San Francisco's top restaurants, including Aqua, Salt House, RN74, Coi and Rich Table where he was most recently a Partner.
As the Director of Operations for Nico, he brings with him a wealth of knowledge and relations within the industry in areas of development, operations, leadership, and has also created an eclectic beverage program to complement Nicolas' dynamic menu. He also has a strange addiction to gummy vitamins and you can find him at the library playing with his puppy.
Allergy Accommodation
This event can accommodate Vegetarian and Gluten-Free guests with advance notice.
Parking
Free Street Parking
Metered Street Parking
Event Policy
Please note that event tickets are non-refundable but are transferrable. If you need to transfer your ticket email [email protected] – for all other questions you can contact Nico directly at (415) 359-1000.
Accolades
One Michelin star - 2016
3.5 stars from the San Francisco Chronicle
Top 100 Bay Area Restaurants 2015 - San Francisco Chronicle
show less
Event Details
Date: Wednesday, March 23rd
Time: 6pm
Price: $45 ($40 for Table8 members)
About Low Proof Cocktails
Thanks to the craft cocktail movement, it isn’t hard to find a well-made cocktail these days. But most cocktail menus are full of drinks that are liberal with the high-proof spirits. Low proof cocktails have made a comeback, delivering flavor without an aggressive dose of booze.
At Nico we feature a low proof cocktail selection made with sakes that are fortified with grain alcohol. We craft them to emulate the flavor profiles of their higher proof counterparts.
Space is very limited.
About Michelin-star Chef, Nico Delaroque
Nicolas chose cooking for his love of food. His childhood was spent in Paris and Normandy, home to cream and butter. Nicolas completed his culinary training in Paris, spent some time cooking in Paris, Corsica and the French Alps, and then left France for Australia, Canada, and finally, San Francisco where he has worked with many outstanding chefs and at exceptional fine dining restaurants, including Manresa. Once in San Francisco, he knew he would stay.
Nicolas draws inspiration from his childhood, his travels throughout Europe and Asia, and from the local Farmer's markets that he visits several times each week. In opening Nico, he wanted to create a place both convivial and approachable where he can make people happy with food. With this restaurant, he takes the technique and uncompromising standards of a fine dining kitchen and delivers it in a warm, friendly atmosphere. No tablecloths. No whispers. Just good food, prepared with care.
About Wine Director, Maz Naba
Like many in this industry, Maz began working in restaurants as a teenager washing dishes and doing prep work. Originally from New York City, Maz moved to California in 2002 to attend culinary school for Hospitality Management. He has worked in various capacities in management throughout San Francisco's top restaurants, including Aqua, Salt House, RN74, Coi and Rich Table where he was most recently a Partner.
As the Director of Operations for Nico, he brings with him a wealth of knowledge and relations within the industry in areas of development, operations, leadership, and has also created an eclectic beverage program to complement Nicolas' dynamic menu. He also has a strange addiction to gummy vitamins and you can find him at the library playing with his puppy.
Allergy Accommodation
This event can accommodate Vegetarian and Gluten-Free guests with advance notice.
Parking
Free Street Parking
Metered Street Parking
Event Policy
Please note that event tickets are non-refundable but are transferrable. If you need to transfer your ticket email [email protected] – for all other questions you can contact Nico directly at (415) 359-1000.
Accolades
One Michelin star - 2016
3.5 stars from the San Francisco Chronicle
Top 100 Bay Area Restaurants 2015 - San Francisco Chronicle
On Wednesday, March 23rd at 6:00pm Nico Modern Bistro invites you to join Wine Director, Maz Naba and in an intimate setting learn about The Art of the Low Octane Cocktail and a demonstration of how to create low octane Spring cocktails using foraged ingredients. While sipping craft cocktails you will also enjoy a pairing of modern French, seasonal appetizers prepared by Chef Nicolas.
Event Details
Date: Wednesday, March 23rd
Time: 6pm
Price: $45 ($40 for Table8 members)
About Low Proof Cocktails
Thanks to the craft cocktail movement, it isn’t hard to find a well-made cocktail these days. But most cocktail menus are full of drinks that are liberal with the high-proof spirits. Low proof cocktails have made a comeback, delivering flavor without an aggressive dose of booze.
At Nico we feature a low proof cocktail selection made with sakes that are fortified with grain alcohol. We craft them to emulate the flavor profiles of their higher proof counterparts.
Space is very limited.
About Michelin-star Chef, Nico Delaroque
Nicolas chose cooking for his love of food. His childhood was spent in Paris and Normandy, home to cream and butter. Nicolas completed his culinary training in Paris, spent some time cooking in Paris, Corsica and the French Alps, and then left France for Australia, Canada, and finally, San Francisco where he has worked with many outstanding chefs and at exceptional fine dining restaurants, including Manresa. Once in San Francisco, he knew he would stay.
Nicolas draws inspiration from his childhood, his travels throughout Europe and Asia, and from the local Farmer's markets that he visits several times each week. In opening Nico, he wanted to create a place both convivial and approachable where he can make people happy with food. With this restaurant, he takes the technique and uncompromising standards of a fine dining kitchen and delivers it in a warm, friendly atmosphere. No tablecloths. No whispers. Just good food, prepared with care.
About Wine Director, Maz Naba
Like many in this industry, Maz began working in restaurants as a teenager washing dishes and doing prep work. Originally from New York City, Maz moved to California in 2002 to attend culinary school for Hospitality Management. He has worked in various capacities in management throughout San Francisco's top restaurants, including Aqua, Salt House, RN74, Coi and Rich Table where he was most recently a Partner.
As the Director of Operations for Nico, he brings with him a wealth of knowledge and relations within the industry in areas of development, operations, leadership, and has also created an eclectic beverage program to complement Nicolas' dynamic menu. He also has a strange addiction to gummy vitamins and you can find him at the library playing with his puppy.
Allergy Accommodation
This event can accommodate Vegetarian and Gluten-Free guests with advance notice.
Parking
Free Street Parking
Metered Street Parking
Event Policy
Please note that event tickets are non-refundable but are transferrable. If you need to transfer your ticket email [email protected] – for all other questions you can contact Nico directly at (415) 359-1000.
Accolades
One Michelin star - 2016
3.5 stars from the San Francisco Chronicle
Top 100 Bay Area Restaurants 2015 - San Francisco Chronicle
read more
Event Details
Date: Wednesday, March 23rd
Time: 6pm
Price: $45 ($40 for Table8 members)
About Low Proof Cocktails
Thanks to the craft cocktail movement, it isn’t hard to find a well-made cocktail these days. But most cocktail menus are full of drinks that are liberal with the high-proof spirits. Low proof cocktails have made a comeback, delivering flavor without an aggressive dose of booze.
At Nico we feature a low proof cocktail selection made with sakes that are fortified with grain alcohol. We craft them to emulate the flavor profiles of their higher proof counterparts.
Space is very limited.
About Michelin-star Chef, Nico Delaroque
Nicolas chose cooking for his love of food. His childhood was spent in Paris and Normandy, home to cream and butter. Nicolas completed his culinary training in Paris, spent some time cooking in Paris, Corsica and the French Alps, and then left France for Australia, Canada, and finally, San Francisco where he has worked with many outstanding chefs and at exceptional fine dining restaurants, including Manresa. Once in San Francisco, he knew he would stay.
Nicolas draws inspiration from his childhood, his travels throughout Europe and Asia, and from the local Farmer's markets that he visits several times each week. In opening Nico, he wanted to create a place both convivial and approachable where he can make people happy with food. With this restaurant, he takes the technique and uncompromising standards of a fine dining kitchen and delivers it in a warm, friendly atmosphere. No tablecloths. No whispers. Just good food, prepared with care.
About Wine Director, Maz Naba
Like many in this industry, Maz began working in restaurants as a teenager washing dishes and doing prep work. Originally from New York City, Maz moved to California in 2002 to attend culinary school for Hospitality Management. He has worked in various capacities in management throughout San Francisco's top restaurants, including Aqua, Salt House, RN74, Coi and Rich Table where he was most recently a Partner.
As the Director of Operations for Nico, he brings with him a wealth of knowledge and relations within the industry in areas of development, operations, leadership, and has also created an eclectic beverage program to complement Nicolas' dynamic menu. He also has a strange addiction to gummy vitamins and you can find him at the library playing with his puppy.
Allergy Accommodation
This event can accommodate Vegetarian and Gluten-Free guests with advance notice.
Parking
Free Street Parking
Metered Street Parking
Event Policy
Please note that event tickets are non-refundable but are transferrable. If you need to transfer your ticket email [email protected] – for all other questions you can contact Nico directly at (415) 359-1000.
Accolades
One Michelin star - 2016
3.5 stars from the San Francisco Chronicle
Top 100 Bay Area Restaurants 2015 - San Francisco Chronicle
show less
Date/Times:
710 Montgomery Street, San Francisco, CA 94115
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