Mon November 7, 2016
The Commissary’s New Open Kitchen Series Kicks Off with Pumpkin
SEE EVENT DETAILS
at The Commissary
(see times)
The New York Times has just proclaimed that America is finally ready to cook, not just carve pumpkins — and four top chefs are coming to The Commissary to do just that in this kickoff to the restaurant’s new, monthly Open Kitchen series on November 7. Every first Monday of the month, a different seasonal ingredient will form the foundation of a four-course prix fixe menu cooked by local and visiting culinary luminaries.
On Monday, November 7, the ingredient is pumpkin — but not the kind that probably first springs to mind. Think dense, blue-green marina di chioggias, tender buttercups, and sweet kabochas. Experience a carefully crafted menu from The Commissary’s new Executive Chef, Rogelio Garcia (most recently executive chef of Angele); Curtis De Fede, chef-owner of Miminashi, an izakaya-style Japanese restaurant in Napa; Andrew Wiseheart, chef-owner of Contigo and Chicon in Austin, TX; and Rodney Wages, who recently left Atelier Crenn to become chef/owner of R.T.B. Fillmore. Dinner is $85 per person, $120 with wine pairing, and can be reserved through OpenTable.
The next dinner, on December 5 (reservations), will focus on caviar, with Roland Passot from La Folie, Angel Betancourt from The One & Only Ocean Club, and Brett Schaublin from Reddwood joining Rogelio Garcia from The Commissary.
show less
On Monday, November 7, the ingredient is pumpkin — but not the kind that probably first springs to mind. Think dense, blue-green marina di chioggias, tender buttercups, and sweet kabochas. Experience a carefully crafted menu from The Commissary’s new Executive Chef, Rogelio Garcia (most recently executive chef of Angele); Curtis De Fede, chef-owner of Miminashi, an izakaya-style Japanese restaurant in Napa; Andrew Wiseheart, chef-owner of Contigo and Chicon in Austin, TX; and Rodney Wages, who recently left Atelier Crenn to become chef/owner of R.T.B. Fillmore. Dinner is $85 per person, $120 with wine pairing, and can be reserved through OpenTable.
The next dinner, on December 5 (reservations), will focus on caviar, with Roland Passot from La Folie, Angel Betancourt from The One & Only Ocean Club, and Brett Schaublin from Reddwood joining Rogelio Garcia from The Commissary.
The New York Times has just proclaimed that America is finally ready to cook, not just carve pumpkins — and four top chefs are coming to The Commissary to do just that in this kickoff to the restaurant’s new, monthly Open Kitchen series on November 7. Every first Monday of the month, a different seasonal ingredient will form the foundation of a four-course prix fixe menu cooked by local and visiting culinary luminaries.
On Monday, November 7, the ingredient is pumpkin — but not the kind that probably first springs to mind. Think dense, blue-green marina di chioggias, tender buttercups, and sweet kabochas. Experience a carefully crafted menu from The Commissary’s new Executive Chef, Rogelio Garcia (most recently executive chef of Angele); Curtis De Fede, chef-owner of Miminashi, an izakaya-style Japanese restaurant in Napa; Andrew Wiseheart, chef-owner of Contigo and Chicon in Austin, TX; and Rodney Wages, who recently left Atelier Crenn to become chef/owner of R.T.B. Fillmore. Dinner is $85 per person, $120 with wine pairing, and can be reserved through OpenTable.
The next dinner, on December 5 (reservations), will focus on caviar, with Roland Passot from La Folie, Angel Betancourt from The One & Only Ocean Club, and Brett Schaublin from Reddwood joining Rogelio Garcia from The Commissary.
read more
On Monday, November 7, the ingredient is pumpkin — but not the kind that probably first springs to mind. Think dense, blue-green marina di chioggias, tender buttercups, and sweet kabochas. Experience a carefully crafted menu from The Commissary’s new Executive Chef, Rogelio Garcia (most recently executive chef of Angele); Curtis De Fede, chef-owner of Miminashi, an izakaya-style Japanese restaurant in Napa; Andrew Wiseheart, chef-owner of Contigo and Chicon in Austin, TX; and Rodney Wages, who recently left Atelier Crenn to become chef/owner of R.T.B. Fillmore. Dinner is $85 per person, $120 with wine pairing, and can be reserved through OpenTable.
The next dinner, on December 5 (reservations), will focus on caviar, with Roland Passot from La Folie, Angel Betancourt from The One & Only Ocean Club, and Brett Schaublin from Reddwood joining Rogelio Garcia from The Commissary.
show less
Category:
Date/Times:
The Commissary
101 Montgomery Street, San Francisco, CA 94129
The Best Events
Every Week in Your Inbox
From Our Sponsors
UPCOMING EVENTS
Great suggestion! We'll be in touch.
Event reviewed successfully.