Fri March 25, 2016
Mindful Meal by the Taste Workshop
SEE EVENT DETAILS
at Taste Workshop at FRONT
(see times)
March 24th + 25th / 6:00pm + 8:30pm seatings
Food is immediate in our culture. We simply go to the store and buy fresh produce. We've learned to be more conscious about seasonal, locally grown and organic foods, but one thing we give little thought to is the life span of ingredients -- specifically, the time it takes for food to grow, develop and mature. How long does it take to harvest a single carrot or to raise a pig?
Mindful Meal is a dining experience by Taste Workshop, where we examine and enjoy food through the lens of time. Experience a five-course, interactive dinner by guest chef Gavin Schmidt, highlighting ingredients at various stages of life, evolving from fast to slow, young to old, light to complex.
Chef: Gavin Schmidt
An industry veteran, Gavin most recently served as Executive Chef of Blanca restaurant in San Diego and Campton Place Hotel in San Francisco. Prior, he was Chef de Cuisine of Coi, which received 2 Michelin stars and 4 stars from SF Chronicle during his tenure. Over the course of his career, he also worked under Chefs Daniel Patterson, Laurent Gras, and Melissa Perello. In the Spring of 2016, Gavin will open The Morris with Paul Einbund.
Sommelier: Paul Einbund
Paul is currently beverage director for Melissa Perello's restaurants Frances and Octavia. He also serves as Partner and Beverage Director of Coi Restaurant with Daniel Patterson. Paul has partnered with George Morrone at Tartare and worked as a sommelier alongside Michael Ciramusti at Water Grill and Josiah Citrin of Melisse, both in Los Angeles.
WHERE
470 Alabama Street - 470 Alabama Street San Francisco, CA 94110
show less
Food is immediate in our culture. We simply go to the store and buy fresh produce. We've learned to be more conscious about seasonal, locally grown and organic foods, but one thing we give little thought to is the life span of ingredients -- specifically, the time it takes for food to grow, develop and mature. How long does it take to harvest a single carrot or to raise a pig?
Mindful Meal is a dining experience by Taste Workshop, where we examine and enjoy food through the lens of time. Experience a five-course, interactive dinner by guest chef Gavin Schmidt, highlighting ingredients at various stages of life, evolving from fast to slow, young to old, light to complex.
Chef: Gavin Schmidt
An industry veteran, Gavin most recently served as Executive Chef of Blanca restaurant in San Diego and Campton Place Hotel in San Francisco. Prior, he was Chef de Cuisine of Coi, which received 2 Michelin stars and 4 stars from SF Chronicle during his tenure. Over the course of his career, he also worked under Chefs Daniel Patterson, Laurent Gras, and Melissa Perello. In the Spring of 2016, Gavin will open The Morris with Paul Einbund.
Sommelier: Paul Einbund
Paul is currently beverage director for Melissa Perello's restaurants Frances and Octavia. He also serves as Partner and Beverage Director of Coi Restaurant with Daniel Patterson. Paul has partnered with George Morrone at Tartare and worked as a sommelier alongside Michael Ciramusti at Water Grill and Josiah Citrin of Melisse, both in Los Angeles.
WHERE
470 Alabama Street - 470 Alabama Street San Francisco, CA 94110
March 24th + 25th / 6:00pm + 8:30pm seatings
Food is immediate in our culture. We simply go to the store and buy fresh produce. We've learned to be more conscious about seasonal, locally grown and organic foods, but one thing we give little thought to is the life span of ingredients -- specifically, the time it takes for food to grow, develop and mature. How long does it take to harvest a single carrot or to raise a pig?
Mindful Meal is a dining experience by Taste Workshop, where we examine and enjoy food through the lens of time. Experience a five-course, interactive dinner by guest chef Gavin Schmidt, highlighting ingredients at various stages of life, evolving from fast to slow, young to old, light to complex.
Chef: Gavin Schmidt
An industry veteran, Gavin most recently served as Executive Chef of Blanca restaurant in San Diego and Campton Place Hotel in San Francisco. Prior, he was Chef de Cuisine of Coi, which received 2 Michelin stars and 4 stars from SF Chronicle during his tenure. Over the course of his career, he also worked under Chefs Daniel Patterson, Laurent Gras, and Melissa Perello. In the Spring of 2016, Gavin will open The Morris with Paul Einbund.
Sommelier: Paul Einbund
Paul is currently beverage director for Melissa Perello's restaurants Frances and Octavia. He also serves as Partner and Beverage Director of Coi Restaurant with Daniel Patterson. Paul has partnered with George Morrone at Tartare and worked as a sommelier alongside Michael Ciramusti at Water Grill and Josiah Citrin of Melisse, both in Los Angeles.
WHERE
470 Alabama Street - 470 Alabama Street San Francisco, CA 94110
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Food is immediate in our culture. We simply go to the store and buy fresh produce. We've learned to be more conscious about seasonal, locally grown and organic foods, but one thing we give little thought to is the life span of ingredients -- specifically, the time it takes for food to grow, develop and mature. How long does it take to harvest a single carrot or to raise a pig?
Mindful Meal is a dining experience by Taste Workshop, where we examine and enjoy food through the lens of time. Experience a five-course, interactive dinner by guest chef Gavin Schmidt, highlighting ingredients at various stages of life, evolving from fast to slow, young to old, light to complex.
Chef: Gavin Schmidt
An industry veteran, Gavin most recently served as Executive Chef of Blanca restaurant in San Diego and Campton Place Hotel in San Francisco. Prior, he was Chef de Cuisine of Coi, which received 2 Michelin stars and 4 stars from SF Chronicle during his tenure. Over the course of his career, he also worked under Chefs Daniel Patterson, Laurent Gras, and Melissa Perello. In the Spring of 2016, Gavin will open The Morris with Paul Einbund.
Sommelier: Paul Einbund
Paul is currently beverage director for Melissa Perello's restaurants Frances and Octavia. He also serves as Partner and Beverage Director of Coi Restaurant with Daniel Patterson. Paul has partnered with George Morrone at Tartare and worked as a sommelier alongside Michael Ciramusti at Water Grill and Josiah Citrin of Melisse, both in Los Angeles.
WHERE
470 Alabama Street - 470 Alabama Street San Francisco, CA 94110
show less
Date/Times:
Taste Workshop at FRONT
470 Alabama Street, San Francisco, CA 94110
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