Come join us at TruBlue pop-up dinner!
5 course dinner with wine pairings by Pavi wines http://paviwines.securecheckout.com
About the Chefs & Sommelier
Chef Ryan: Performance and nutritional have always been a big part of my cooking. Bring a whole foods/healthy approach to my cooking is something I enjoy and will continue to do for my clients to help fuel them for success.I was born and raise in Westland, Michigan. This is where the art of cooking set root. I graduated from Schoolcraft College with my A.S. in Culinary Art. I am currently the private chef for NBA superstar Kevin Durant. www.ChefRl.com
Chef Nick: I grew up in Petoskey, Michigan, where I started my culinary journey. I started working at a restaurant called Chandler’s. It was a competitor for the highest end establishment in northwest Michigan (lower peninsula). I started as a dishwasher, and was promoted to a dinner line cook after 2 months. I learned all of my basics at Chandler’s. I was 17 when I started cooking. I worked full time and also went to high school. I gained as much knowledge as I could from there but wanted to move to a bigger city. I then moved to Detroit to work for Michael Symon’s Roast. This is where I really learned about cooking and breaking down proteins. We did things nose to tail. I learned how to make charcuterie, how to age meats, how to butcher fish, and produce “from scratch” food for a high volume restaurant (150-300 guests a night). Moving on from there I went to San Francisco to work at a Michelin 2 star restaurant. This is where I honed my craft. Understanding flavors, textures, plating, and the overall of building a dish while making it look spectacular. I missed cooking on a hot line but still wanted to do nice food, so I went to Michelin 1 star restaurant Plumed Horse in Saratoga. After working there for over a year I decided to go into the private sector.
Certified Sommelier Sean Fry: Sean Fry is a Chef instructor at the CIA in St.Healna. He has managed award winning wine lists for 25 years, including Polo Grill in Tulsa, OK; Tristan in Charleston, SC; Coach House in Edgartown, MA on Martha’s Vineyard.
Check out our previous dinners https://youtu.be/wfGeyDc7uas
Menu
Bite: Scallop, Absinthe, Apple
Veg: Asparagus, Feta, Chicken Skin, Meyer Lemon
Fish: Salmon, Turip Puree, Fava bean pesto, Beet
Meat: Aged Duck, Carrot Puree, Bok Choy, Toasted Barley, Anise essence
Sweet: Peach Lavender Panna cotta, Pickled Apricot, Honeycomb
Chefs: Ryan Lopez & Nick Kott
Certified Sommelier: Sean Fry
show less
5 course dinner with wine pairings by Pavi wines http://paviwines.securecheckout.com
About the Chefs & Sommelier
Chef Ryan: Performance and nutritional have always been a big part of my cooking. Bring a whole foods/healthy approach to my cooking is something I enjoy and will continue to do for my clients to help fuel them for success.I was born and raise in Westland, Michigan. This is where the art of cooking set root. I graduated from Schoolcraft College with my A.S. in Culinary Art. I am currently the private chef for NBA superstar Kevin Durant. www.ChefRl.com
Chef Nick: I grew up in Petoskey, Michigan, where I started my culinary journey. I started working at a restaurant called Chandler’s. It was a competitor for the highest end establishment in northwest Michigan (lower peninsula). I started as a dishwasher, and was promoted to a dinner line cook after 2 months. I learned all of my basics at Chandler’s. I was 17 when I started cooking. I worked full time and also went to high school. I gained as much knowledge as I could from there but wanted to move to a bigger city. I then moved to Detroit to work for Michael Symon’s Roast. This is where I really learned about cooking and breaking down proteins. We did things nose to tail. I learned how to make charcuterie, how to age meats, how to butcher fish, and produce “from scratch” food for a high volume restaurant (150-300 guests a night). Moving on from there I went to San Francisco to work at a Michelin 2 star restaurant. This is where I honed my craft. Understanding flavors, textures, plating, and the overall of building a dish while making it look spectacular. I missed cooking on a hot line but still wanted to do nice food, so I went to Michelin 1 star restaurant Plumed Horse in Saratoga. After working there for over a year I decided to go into the private sector.
Certified Sommelier Sean Fry: Sean Fry is a Chef instructor at the CIA in St.Healna. He has managed award winning wine lists for 25 years, including Polo Grill in Tulsa, OK; Tristan in Charleston, SC; Coach House in Edgartown, MA on Martha’s Vineyard.
Check out our previous dinners https://youtu.be/wfGeyDc7uas
Menu
Bite: Scallop, Absinthe, Apple
Veg: Asparagus, Feta, Chicken Skin, Meyer Lemon
Fish: Salmon, Turip Puree, Fava bean pesto, Beet
Meat: Aged Duck, Carrot Puree, Bok Choy, Toasted Barley, Anise essence
Sweet: Peach Lavender Panna cotta, Pickled Apricot, Honeycomb
Chefs: Ryan Lopez & Nick Kott
Certified Sommelier: Sean Fry
Come join us at TruBlue pop-up dinner!
5 course dinner with wine pairings by Pavi wines http://paviwines.securecheckout.com
About the Chefs & Sommelier
Chef Ryan: Performance and nutritional have always been a big part of my cooking. Bring a whole foods/healthy approach to my cooking is something I enjoy and will continue to do for my clients to help fuel them for success.I was born and raise in Westland, Michigan. This is where the art of cooking set root. I graduated from Schoolcraft College with my A.S. in Culinary Art. I am currently the private chef for NBA superstar Kevin Durant. www.ChefRl.com
Chef Nick: I grew up in Petoskey, Michigan, where I started my culinary journey. I started working at a restaurant called Chandler’s. It was a competitor for the highest end establishment in northwest Michigan (lower peninsula). I started as a dishwasher, and was promoted to a dinner line cook after 2 months. I learned all of my basics at Chandler’s. I was 17 when I started cooking. I worked full time and also went to high school. I gained as much knowledge as I could from there but wanted to move to a bigger city. I then moved to Detroit to work for Michael Symon’s Roast. This is where I really learned about cooking and breaking down proteins. We did things nose to tail. I learned how to make charcuterie, how to age meats, how to butcher fish, and produce “from scratch” food for a high volume restaurant (150-300 guests a night). Moving on from there I went to San Francisco to work at a Michelin 2 star restaurant. This is where I honed my craft. Understanding flavors, textures, plating, and the overall of building a dish while making it look spectacular. I missed cooking on a hot line but still wanted to do nice food, so I went to Michelin 1 star restaurant Plumed Horse in Saratoga. After working there for over a year I decided to go into the private sector.
Certified Sommelier Sean Fry: Sean Fry is a Chef instructor at the CIA in St.Healna. He has managed award winning wine lists for 25 years, including Polo Grill in Tulsa, OK; Tristan in Charleston, SC; Coach House in Edgartown, MA on Martha’s Vineyard.
Check out our previous dinners https://youtu.be/wfGeyDc7uas
Menu
Bite: Scallop, Absinthe, Apple
Veg: Asparagus, Feta, Chicken Skin, Meyer Lemon
Fish: Salmon, Turip Puree, Fava bean pesto, Beet
Meat: Aged Duck, Carrot Puree, Bok Choy, Toasted Barley, Anise essence
Sweet: Peach Lavender Panna cotta, Pickled Apricot, Honeycomb
Chefs: Ryan Lopez & Nick Kott
Certified Sommelier: Sean Fry
read more
5 course dinner with wine pairings by Pavi wines http://paviwines.securecheckout.com
About the Chefs & Sommelier
Chef Ryan: Performance and nutritional have always been a big part of my cooking. Bring a whole foods/healthy approach to my cooking is something I enjoy and will continue to do for my clients to help fuel them for success.I was born and raise in Westland, Michigan. This is where the art of cooking set root. I graduated from Schoolcraft College with my A.S. in Culinary Art. I am currently the private chef for NBA superstar Kevin Durant. www.ChefRl.com
Chef Nick: I grew up in Petoskey, Michigan, where I started my culinary journey. I started working at a restaurant called Chandler’s. It was a competitor for the highest end establishment in northwest Michigan (lower peninsula). I started as a dishwasher, and was promoted to a dinner line cook after 2 months. I learned all of my basics at Chandler’s. I was 17 when I started cooking. I worked full time and also went to high school. I gained as much knowledge as I could from there but wanted to move to a bigger city. I then moved to Detroit to work for Michael Symon’s Roast. This is where I really learned about cooking and breaking down proteins. We did things nose to tail. I learned how to make charcuterie, how to age meats, how to butcher fish, and produce “from scratch” food for a high volume restaurant (150-300 guests a night). Moving on from there I went to San Francisco to work at a Michelin 2 star restaurant. This is where I honed my craft. Understanding flavors, textures, plating, and the overall of building a dish while making it look spectacular. I missed cooking on a hot line but still wanted to do nice food, so I went to Michelin 1 star restaurant Plumed Horse in Saratoga. After working there for over a year I decided to go into the private sector.
Certified Sommelier Sean Fry: Sean Fry is a Chef instructor at the CIA in St.Healna. He has managed award winning wine lists for 25 years, including Polo Grill in Tulsa, OK; Tristan in Charleston, SC; Coach House in Edgartown, MA on Martha’s Vineyard.
Check out our previous dinners https://youtu.be/wfGeyDc7uas
Menu
Bite: Scallop, Absinthe, Apple
Veg: Asparagus, Feta, Chicken Skin, Meyer Lemon
Fish: Salmon, Turip Puree, Fava bean pesto, Beet
Meat: Aged Duck, Carrot Puree, Bok Choy, Toasted Barley, Anise essence
Sweet: Peach Lavender Panna cotta, Pickled Apricot, Honeycomb
Chefs: Ryan Lopez & Nick Kott
Certified Sommelier: Sean Fry
show less
Category:
Date/Times:
945 Valencia Street, San Francisco, CA 94110
The Best Events
Every Week in Your Inbox
From Our Sponsors
UPCOMING EVENTS
Great suggestion! We'll be in touch.
Event reviewed successfully.