August (1) Five is celebrating Mexican Independence Day with a
chef collaboration series called "Spice Knows No Borders." Chef
Julio Aquilera from El Destilado in Oaxaca is partnering with August
(1) Five Chef Manish Tyagi for a Mexican-inspired Indian menu.
From Thursday, September 13 to Sunday, September 16, Chefs
Tyagi and Aguilera have partnered to offer a five-course family-style
tasting menu for $75 per person. Highlights include BBQ Carrots
with carrot mole, coconut crumble, house made ginger nut milk,
pickled ginger; Chintextle TUNA tartar with Chile pasilla oaxaquena,
citrus; naan crisp; Pulpo Negro with squid ink, tare, honey,
habanero, kashmiri chile powder, and chili oil.
A la carte options will be available for dinner and weekend brunch
as small plates ($12-16), mains ($20-27) and desserts ($10) from
August (1) Five's signature favorites as well as special
collaborations between Indian and Oaxacan cooking traditions.
Chef Manish Tyagi: Born and raised in Dehradun, India, some of
Chef Manish Tyagi’s fondest childhood memories are of the aroma of
spices in his mother’s kitchen and spending time by her side preparing
special festival dishes.
At August (1) Five, Manish shares his childhood memories of home
cooked meals and festival fare with a fresh audience. Drawing on his
upbringing and travels throughout the country, the chef deftly combines
the wealth of culinary traditions from India’s 29 states with Northern
California’s bounty of produce to create nuanced dishes that
emphasize traditional flavors and seasonal ingredients.
Prior to August (1) Five, Manish served as the executive chef at Amber
India and the opening chef at Washington D.C.’s lauded Rasika West
End. His culinary history traces back to his native India, where he
applied his background in hospitality management to positions at The
Trident Hotel, The Oberoi Hotel, the Taj Rambagh Palace, Ramada
Hotel Khajuraho, and the Taj Gateway Hotel, all the while developing a
thorough understanding of regional cuisine that he brings to the
restaurant today.
Chef Julio Aguilera: Julio Aguilera is the Executive Chef of
El Destilado, one of the most exciting restaurants in Mexico's cultural
and culinary capitals, Oaxaca. At El Destilado he creates modern
Mexican cuisine with French and Japanese influences. Prior to El
Destilado, Julio was Executive Chef at La Urbana and he has also
helmed the stoves at Saison and Waterbar. Lauded as a "culinary
genius," Chef Aguilera has worked under master chefs in
San Francisco, and has now taken his culinary magic to Oaxaca.
show less
chef collaboration series called "Spice Knows No Borders." Chef
Julio Aquilera from El Destilado in Oaxaca is partnering with August
(1) Five Chef Manish Tyagi for a Mexican-inspired Indian menu.
From Thursday, September 13 to Sunday, September 16, Chefs
Tyagi and Aguilera have partnered to offer a five-course family-style
tasting menu for $75 per person. Highlights include BBQ Carrots
with carrot mole, coconut crumble, house made ginger nut milk,
pickled ginger; Chintextle TUNA tartar with Chile pasilla oaxaquena,
citrus; naan crisp; Pulpo Negro with squid ink, tare, honey,
habanero, kashmiri chile powder, and chili oil.
A la carte options will be available for dinner and weekend brunch
as small plates ($12-16), mains ($20-27) and desserts ($10) from
August (1) Five's signature favorites as well as special
collaborations between Indian and Oaxacan cooking traditions.
Chef Manish Tyagi: Born and raised in Dehradun, India, some of
Chef Manish Tyagi’s fondest childhood memories are of the aroma of
spices in his mother’s kitchen and spending time by her side preparing
special festival dishes.
At August (1) Five, Manish shares his childhood memories of home
cooked meals and festival fare with a fresh audience. Drawing on his
upbringing and travels throughout the country, the chef deftly combines
the wealth of culinary traditions from India’s 29 states with Northern
California’s bounty of produce to create nuanced dishes that
emphasize traditional flavors and seasonal ingredients.
Prior to August (1) Five, Manish served as the executive chef at Amber
India and the opening chef at Washington D.C.’s lauded Rasika West
End. His culinary history traces back to his native India, where he
applied his background in hospitality management to positions at The
Trident Hotel, The Oberoi Hotel, the Taj Rambagh Palace, Ramada
Hotel Khajuraho, and the Taj Gateway Hotel, all the while developing a
thorough understanding of regional cuisine that he brings to the
restaurant today.
Chef Julio Aguilera: Julio Aguilera is the Executive Chef of
El Destilado, one of the most exciting restaurants in Mexico's cultural
and culinary capitals, Oaxaca. At El Destilado he creates modern
Mexican cuisine with French and Japanese influences. Prior to El
Destilado, Julio was Executive Chef at La Urbana and he has also
helmed the stoves at Saison and Waterbar. Lauded as a "culinary
genius," Chef Aguilera has worked under master chefs in
San Francisco, and has now taken his culinary magic to Oaxaca.
August (1) Five is celebrating Mexican Independence Day with a
chef collaboration series called "Spice Knows No Borders." Chef
Julio Aquilera from El Destilado in Oaxaca is partnering with August
(1) Five Chef Manish Tyagi for a Mexican-inspired Indian menu.
From Thursday, September 13 to Sunday, September 16, Chefs
Tyagi and Aguilera have partnered to offer a five-course family-style
tasting menu for $75 per person. Highlights include BBQ Carrots
with carrot mole, coconut crumble, house made ginger nut milk,
pickled ginger; Chintextle TUNA tartar with Chile pasilla oaxaquena,
citrus; naan crisp; Pulpo Negro with squid ink, tare, honey,
habanero, kashmiri chile powder, and chili oil.
A la carte options will be available for dinner and weekend brunch
as small plates ($12-16), mains ($20-27) and desserts ($10) from
August (1) Five's signature favorites as well as special
collaborations between Indian and Oaxacan cooking traditions.
Chef Manish Tyagi: Born and raised in Dehradun, India, some of
Chef Manish Tyagi’s fondest childhood memories are of the aroma of
spices in his mother’s kitchen and spending time by her side preparing
special festival dishes.
At August (1) Five, Manish shares his childhood memories of home
cooked meals and festival fare with a fresh audience. Drawing on his
upbringing and travels throughout the country, the chef deftly combines
the wealth of culinary traditions from India’s 29 states with Northern
California’s bounty of produce to create nuanced dishes that
emphasize traditional flavors and seasonal ingredients.
Prior to August (1) Five, Manish served as the executive chef at Amber
India and the opening chef at Washington D.C.’s lauded Rasika West
End. His culinary history traces back to his native India, where he
applied his background in hospitality management to positions at The
Trident Hotel, The Oberoi Hotel, the Taj Rambagh Palace, Ramada
Hotel Khajuraho, and the Taj Gateway Hotel, all the while developing a
thorough understanding of regional cuisine that he brings to the
restaurant today.
Chef Julio Aguilera: Julio Aguilera is the Executive Chef of
El Destilado, one of the most exciting restaurants in Mexico's cultural
and culinary capitals, Oaxaca. At El Destilado he creates modern
Mexican cuisine with French and Japanese influences. Prior to El
Destilado, Julio was Executive Chef at La Urbana and he has also
helmed the stoves at Saison and Waterbar. Lauded as a "culinary
genius," Chef Aguilera has worked under master chefs in
San Francisco, and has now taken his culinary magic to Oaxaca.
read more
chef collaboration series called "Spice Knows No Borders." Chef
Julio Aquilera from El Destilado in Oaxaca is partnering with August
(1) Five Chef Manish Tyagi for a Mexican-inspired Indian menu.
From Thursday, September 13 to Sunday, September 16, Chefs
Tyagi and Aguilera have partnered to offer a five-course family-style
tasting menu for $75 per person. Highlights include BBQ Carrots
with carrot mole, coconut crumble, house made ginger nut milk,
pickled ginger; Chintextle TUNA tartar with Chile pasilla oaxaquena,
citrus; naan crisp; Pulpo Negro with squid ink, tare, honey,
habanero, kashmiri chile powder, and chili oil.
A la carte options will be available for dinner and weekend brunch
as small plates ($12-16), mains ($20-27) and desserts ($10) from
August (1) Five's signature favorites as well as special
collaborations between Indian and Oaxacan cooking traditions.
Chef Manish Tyagi: Born and raised in Dehradun, India, some of
Chef Manish Tyagi’s fondest childhood memories are of the aroma of
spices in his mother’s kitchen and spending time by her side preparing
special festival dishes.
At August (1) Five, Manish shares his childhood memories of home
cooked meals and festival fare with a fresh audience. Drawing on his
upbringing and travels throughout the country, the chef deftly combines
the wealth of culinary traditions from India’s 29 states with Northern
California’s bounty of produce to create nuanced dishes that
emphasize traditional flavors and seasonal ingredients.
Prior to August (1) Five, Manish served as the executive chef at Amber
India and the opening chef at Washington D.C.’s lauded Rasika West
End. His culinary history traces back to his native India, where he
applied his background in hospitality management to positions at The
Trident Hotel, The Oberoi Hotel, the Taj Rambagh Palace, Ramada
Hotel Khajuraho, and the Taj Gateway Hotel, all the while developing a
thorough understanding of regional cuisine that he brings to the
restaurant today.
Chef Julio Aguilera: Julio Aguilera is the Executive Chef of
El Destilado, one of the most exciting restaurants in Mexico's cultural
and culinary capitals, Oaxaca. At El Destilado he creates modern
Mexican cuisine with French and Japanese influences. Prior to El
Destilado, Julio was Executive Chef at La Urbana and he has also
helmed the stoves at Saison and Waterbar. Lauded as a "culinary
genius," Chef Aguilera has worked under master chefs in
San Francisco, and has now taken his culinary magic to Oaxaca.
show less
Date/Times:
August 1 Five
524 Van Ness Avenue, San Francisco, CA 94102
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