This Week's Events: Pop-Up Japanese, Sardinian Wine and a Special Sunday Supper


Special Sunday Supper
On Sunday, October 5, CUESA is again hosting their Sunday Supper, their annual gala dinner and fundraiser. The event is a veritable who’s who of the SF culinary world—some 26 chefs will be participating. Though the  dinner is already sold out, you can still  buy a ticket for the reception ($75) and sample your way through countless hors d’oeuvres from such restaurants as Bar Tartine, Range, Namu and more, plus farmers-market inspired cocktails and wine. The proceeds from this extraordinary event go directly to support the work of CUESA. Buy your ticket now, and they’ll even toss in a free raffle ticket (a $10 value)—the prize is 12 dinners for two from some of the area's best restaurants. Use the password "I heart farmers" when you checkout.

A Japanese Pop-Up

This Thursday, October 1, make a beeline across the bridge to catch the one-night-only pop-up Japanese Izakaya-style meal at Guerilla Cafe, prepared by Sylvan Brackett of Peko-Peko catering. Chow down on traditional Japanese snacks, from fresh-picked soybeans (edamame) and rolled egg omelets to long-cooked pork belly and potato-squash croquettes, washed down with lots of sake and Asahi beer.

Chez Tanis
David Tanis, chef at Chez Panisse and author of the lovely cookbook, A Platter Of Figs, will be at Omnivore Books on October 5 from 6 to 7 p.m.. Here’s your chance to chat up close and personal with one of the country’s finest cooks—and it’s free!

A Sardinian Feast
La Ciccia will be hosting a very special wine dinner on October 5 with Sardinian winery Argiolas. The restaurant is preparing a meal of sumptuous multi-course meal to pair with the various wines, including semolina gnochetti and roasted suckling pig. Come, sample indigenous Sardinian grapes in all their glory, talk to the winemaker and eat delicious, authentic Italian food. Tickets are $105 (including wine and food) plus tax and gratuity and the dinner is limited to 35 people. To make your reservation, call 415-550-8114.

Hog Wild
Sharpen your knives and get ready—Pig Butchery Part One commences at 18 Reasons on October 6, with Bi-Rite butcher Morgan Maki presiding. He’ll take your through the breakdown of a half-hog, showing you how to hack it into primal cuts and then into the chops, loins and ribs that are oh-so-tasty.

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