Sat June 10, 2017
The Food of Hayao Miyazaki 2017 - Second Seating
SEE EVENT DETAILS
at San Francisco
(see times)
THIS IS OUR SECOND SEATING FOR THIS EVENT.
The first seating sold out quickly, so we decided to add a second night so everyone will have the opportunity to be part of this very special evening.
Marigny Social Club is happy to bring you back to the table for this wildly popular concept. We've brought back some old favorites, and we came up with some new dishes to make the 2017 edition better than ever.
Join us for our intimate dinner series as we celebrate the whimsical Hayao Miyazaki, the flavors of Japan, and the joy of community. Inspired by a recent visit to Japan and a deep love for Miyazaki's work, we have crafted a menu that blends time honored Japanese techniques with our own unique flair. We will pair each course with a thoughtful selection of wine, sake, and cocktails.
MENU
Bacon and Eggs - Howl’s Moving Castle
Benton’s bacon, Japanese deviled egg, gaufrette potato, ghost pepper caviar
Okayu - Princess Mononoke
Sous vide pork belly, rice porridge, fried ginger, chili oil
Salmon - Porco Rosso
Seared Herbsaint marinated Pacific salmon, togarashi béchamel, roasted heirloom carrots, crispy parsnips
Ramen - Ponyo
Bacon dashi broth, roasted pork shoulder, slow poached egg, enoki mushrooms
Ke-ki - Spirited Away
Sponge cake, red bean paste, matcha ice cream, honey
ABOUT MARIGNY SOCIAL
Caleb Cook accidentally became a chef. His childhood was largely spent being chased out of the kitchen by his grandmother, a preacher’s wife who still makes everything from scratch to this day. Caleb has taken those low country recipes and combined them with tastes from his Louisiana upbringing to create thoughtful, southern inspired renditions of international favorites in a style all his own.
After attending college at the University of New Orleans, Caleb trained under Chef Susan Spicer before opening St. Lawrence in 2012. In 2013, he moved to San Francisco to work for Bon Appetit Management Group, running one of the cafés on the Google campus in Mountain View.
In 2015, Caleb founded Marigny Social Club with the belief that dining out should be not just a meal, but a well-curated experience. The same passion and creativity led to the creation of Marigny Food Design and Marigny Preserves in 2016.
show less
The first seating sold out quickly, so we decided to add a second night so everyone will have the opportunity to be part of this very special evening.
Marigny Social Club is happy to bring you back to the table for this wildly popular concept. We've brought back some old favorites, and we came up with some new dishes to make the 2017 edition better than ever.
Join us for our intimate dinner series as we celebrate the whimsical Hayao Miyazaki, the flavors of Japan, and the joy of community. Inspired by a recent visit to Japan and a deep love for Miyazaki's work, we have crafted a menu that blends time honored Japanese techniques with our own unique flair. We will pair each course with a thoughtful selection of wine, sake, and cocktails.
MENU
Bacon and Eggs - Howl’s Moving Castle
Benton’s bacon, Japanese deviled egg, gaufrette potato, ghost pepper caviar
Okayu - Princess Mononoke
Sous vide pork belly, rice porridge, fried ginger, chili oil
Salmon - Porco Rosso
Seared Herbsaint marinated Pacific salmon, togarashi béchamel, roasted heirloom carrots, crispy parsnips
Ramen - Ponyo
Bacon dashi broth, roasted pork shoulder, slow poached egg, enoki mushrooms
Ke-ki - Spirited Away
Sponge cake, red bean paste, matcha ice cream, honey
ABOUT MARIGNY SOCIAL
Caleb Cook accidentally became a chef. His childhood was largely spent being chased out of the kitchen by his grandmother, a preacher’s wife who still makes everything from scratch to this day. Caleb has taken those low country recipes and combined them with tastes from his Louisiana upbringing to create thoughtful, southern inspired renditions of international favorites in a style all his own.
After attending college at the University of New Orleans, Caleb trained under Chef Susan Spicer before opening St. Lawrence in 2012. In 2013, he moved to San Francisco to work for Bon Appetit Management Group, running one of the cafés on the Google campus in Mountain View.
In 2015, Caleb founded Marigny Social Club with the belief that dining out should be not just a meal, but a well-curated experience. The same passion and creativity led to the creation of Marigny Food Design and Marigny Preserves in 2016.
THIS IS OUR SECOND SEATING FOR THIS EVENT.
The first seating sold out quickly, so we decided to add a second night so everyone will have the opportunity to be part of this very special evening.
Marigny Social Club is happy to bring you back to the table for this wildly popular concept. We've brought back some old favorites, and we came up with some new dishes to make the 2017 edition better than ever.
Join us for our intimate dinner series as we celebrate the whimsical Hayao Miyazaki, the flavors of Japan, and the joy of community. Inspired by a recent visit to Japan and a deep love for Miyazaki's work, we have crafted a menu that blends time honored Japanese techniques with our own unique flair. We will pair each course with a thoughtful selection of wine, sake, and cocktails.
MENU
Bacon and Eggs - Howl’s Moving Castle
Benton’s bacon, Japanese deviled egg, gaufrette potato, ghost pepper caviar
Okayu - Princess Mononoke
Sous vide pork belly, rice porridge, fried ginger, chili oil
Salmon - Porco Rosso
Seared Herbsaint marinated Pacific salmon, togarashi béchamel, roasted heirloom carrots, crispy parsnips
Ramen - Ponyo
Bacon dashi broth, roasted pork shoulder, slow poached egg, enoki mushrooms
Ke-ki - Spirited Away
Sponge cake, red bean paste, matcha ice cream, honey
ABOUT MARIGNY SOCIAL
Caleb Cook accidentally became a chef. His childhood was largely spent being chased out of the kitchen by his grandmother, a preacher’s wife who still makes everything from scratch to this day. Caleb has taken those low country recipes and combined them with tastes from his Louisiana upbringing to create thoughtful, southern inspired renditions of international favorites in a style all his own.
After attending college at the University of New Orleans, Caleb trained under Chef Susan Spicer before opening St. Lawrence in 2012. In 2013, he moved to San Francisco to work for Bon Appetit Management Group, running one of the cafés on the Google campus in Mountain View.
In 2015, Caleb founded Marigny Social Club with the belief that dining out should be not just a meal, but a well-curated experience. The same passion and creativity led to the creation of Marigny Food Design and Marigny Preserves in 2016.
read more
The first seating sold out quickly, so we decided to add a second night so everyone will have the opportunity to be part of this very special evening.
Marigny Social Club is happy to bring you back to the table for this wildly popular concept. We've brought back some old favorites, and we came up with some new dishes to make the 2017 edition better than ever.
Join us for our intimate dinner series as we celebrate the whimsical Hayao Miyazaki, the flavors of Japan, and the joy of community. Inspired by a recent visit to Japan and a deep love for Miyazaki's work, we have crafted a menu that blends time honored Japanese techniques with our own unique flair. We will pair each course with a thoughtful selection of wine, sake, and cocktails.
MENU
Bacon and Eggs - Howl’s Moving Castle
Benton’s bacon, Japanese deviled egg, gaufrette potato, ghost pepper caviar
Okayu - Princess Mononoke
Sous vide pork belly, rice porridge, fried ginger, chili oil
Salmon - Porco Rosso
Seared Herbsaint marinated Pacific salmon, togarashi béchamel, roasted heirloom carrots, crispy parsnips
Ramen - Ponyo
Bacon dashi broth, roasted pork shoulder, slow poached egg, enoki mushrooms
Ke-ki - Spirited Away
Sponge cake, red bean paste, matcha ice cream, honey
ABOUT MARIGNY SOCIAL
Caleb Cook accidentally became a chef. His childhood was largely spent being chased out of the kitchen by his grandmother, a preacher’s wife who still makes everything from scratch to this day. Caleb has taken those low country recipes and combined them with tastes from his Louisiana upbringing to create thoughtful, southern inspired renditions of international favorites in a style all his own.
After attending college at the University of New Orleans, Caleb trained under Chef Susan Spicer before opening St. Lawrence in 2012. In 2013, he moved to San Francisco to work for Bon Appetit Management Group, running one of the cafés on the Google campus in Mountain View.
In 2015, Caleb founded Marigny Social Club with the belief that dining out should be not just a meal, but a well-curated experience. The same passion and creativity led to the creation of Marigny Food Design and Marigny Preserves in 2016.
show less
Date/Times:
San Francisco
San Francisco, San Francisco, CA 94103
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