We are pleased to announce that our guest chef for Saturday will be Chris Kronner, former executive chef of Slow Club/Serpentine, a 2007 rising star chef and a Restaurant Hospitality Magazine 30 under 30. Chris is currently consulting and working with OPEN restaurant, as well as making appearances at special events like the recent Meatpaper party. He is also trying to spend more time with his collection of exotic pets.
crispy goat tacos. braised bill niman bolinas goat - vine dried free spirit farm new mexico chili salsa - crispy la palma tortilla - cilantro & onion - 7.25
grilled prather ranch beef heart. warm phipps bean salad - horseradish salsa verde - 8.5
range brothers pork sandwich. rillettes - pate - spicy pickled dirty girl radishes - martin's arugula - acme sweet batard - 9
fried cardoons & monterey squid - meyer lemon tartar sauce - 9
ono kauswe. burmese coconut-milk curry noodle soup - spicy chicken - egg - cilantro - fried shallots - 7
beech mushroom - fresh bamboo - tofu tempura - edamame - asparagus - shaved truffle - 8
szechuan iced chocolate soup with mascarpone semifreddo - 6
Humphry Slocombe Ice Cream - Maple Walnut or McEvoy Olive Oil - 3.25 per scoop
profits from tonight's event will go to aspiring entrepreneurs through kiva.org. While not strictly a charity, this Mission-based micro-loan organization is responsible for empowering very small businesses, which is a cause we can relate to.