Tartine Afterhours x Violet Bakery: Wednesday, October 14

Following an epic hiatus, Tartine Afterhours is back!  First up: a special book-signing dinner with Claire Ptak of London's beloved Violet Bakery.  

Claire and I met as cooks at Chez Panisse, and from the start I was enchanted by the way she seemed to somehow simultaneously prioritize both flavor and aesthetics.  

Her sweet, tiny bakery in East London is where she puts her art into daily practice.  Her preferred palette of ingredients includes whole grain flours, less refined sugars, and fruit at the peak of its season.  Our cooking styles fit hand-in-hand, so when Chad and Claire called to ask if I wanted to cook a special Afterhours dinner to celebrate her book, I answered with a resounding YES!  

After shopping at the Tuesday farmer's market Claire and I will put together a menu inspired by both her book and the unrivaled variety of flavors of the season.   This summer-to-autumn limen is one of my favorite times of year to cook, and the menu will reflect a market ripe with tomatoes and persimmons, eggplant and quince.  Chad and his bakers will complement the menu with breads and desserts made with a variety of ancient grains.  

The cost of each ticket includes: a multi-course dinner, drinks, sales tax, tip, a signed copy of The Violet Bakery Cookbook, and a few secret surprises!

We can't wait to see you!  Get your tickets here.   

 

THE DETAILS

WHO: the fab folks at Tartine, Violet Cakes & me
WHAT: Book-signing Dinner Extravaganza
WHERE: Tartine Bakery (600 Guerrero St. SF, CA)
WHEN: Wednesday, October 14th at 8pm
WHY: to highlight the joy of good food and good company
TO RESERVE: Buy tickets here

Tartine Afterhours: Crostini Extravaganza & Book Signing with Franny's on July 31st

Tartine Afterhours is thrilled to host Franny Stephens and Andrew Feinberg of Franny's Brooklyn for a crostini extravaganza and book signing party celebrating the release of their cookbook, Franny's: Simple Seasonal Italian.

And you're invited!

We're changing things up this time--no lottery, no sit down dinner, no praying to the gods above to win a seat. Just buy a ticket, and the book, and come meet these lovely folks. Inspired by this breathtaking book, we'll be passing around a panoply of Franny's crostini on Tartine breads, sweets baked by lovely Tartine bakers in the style of our favorite Brooklyn pizzeria, and a seasonal drink or two.

Each ticket entitles you to toasts galore, a drink, and sweet bites. Wine and more drinks will be offered at the cash bar. Swing by between 8pm and 11pm to have a bite, a drink, and get your book signed!

Omnivore Books will be along for the ride, selling copies at the event. But do us all a favor and just pre-order, so that Franny and Andrew can lovingly inscribe your copy without you having to get out your credit card. You can pick up your pre-ordered copy at the event.

See you there!

THE DETAILS

WHO: the fab folks at Tartine, Omnivore Books, Franny's & me
WHAT: Crostini Extravaganza and Booksigning Party
WHERE: Tartine Bakery (600 Guerrero St. SF, CA)
WHEN: Wednesday, July 31st 8-11pm
WHY: to highlight the joy of good food and good company
TO RESERVE: Buy tickets here

How this happened.

photo by coral von zumwait for O Magazine

I first heard of Michael Pollan before The Botany of Desire came out in 2002.  Someone at Chez Panisse had an advance copy of it and it got passed around from cook to cook, and eventually to me.  I devoured it, and started avidly following his career.  Next came Power Steer, the story that changed the meat-purchasing policies at the restaurant and far beyond, and of course The Omnivore's Dilemma.

This guy was saying things I could get behind.  I, along with pretty much everyone else in my corner of the food world, was thrilled to finally have someone on the national stage speaking so eloquently about the things I spent my days and nights pondering.  For the first time since Wendell Berry, we had a calm, studied representative out there drawing people's awareness to the issues we'd devoted our lives to.

---

For several years after graduating college, every spring I considered applying--or applied--to graduate school.  I'd always assumed I'd be an academic, and nearly enrolled in graduate school twice.  I wasn't really picky about what I wanted to study.  It was more about just returning to school so I could put off having to face real life.  At various points in time I considered an MFA in poetry, a PhD in English, an MSc in Biodiversity and an MA in journalism.  Like I said, I wasn't picky.

Eventually, I reached a point where I realized it might not happen for me, mostly for financial reasons.  So I asked Michael if I could simply audit his class called Following the Food Chain at the Graduate School of Journalism at Cal.

He said no.

Practical professor that he is, he said I was the lowest priority person on his list, after all of the paying GSJ students who wanted to take the tiny seminar, all of the grad students in other programs at UC Berkeley, and the undergraduates.  Community members like me were basically at the bottom of the barrel.  But as a consolation prize, I could come to the first day of the class.  In the unlikely event that a bunch of enrolled students dropped out of the class and no one else showed up to fill the spots, I could then audit.

No dice.  Over 200 people showed up, all thinking the same thing as me.  Michael tried to manage the chaos by asking us all to write on an index card why we wanted to take the class.  I have no idea what I wrote on there, but I filled it out, stayed for the class, and left knowing there was no hope for me to get in.

A couple of days later, I recounted the whole story to my friend Sarah, then a grad student in Architectural History at Cal.  It was obvious how bummed out I was.  She looked at me, totally confused, and asked, "What the heck is wrong with you, Samin?  Don't know know anything about academics?  You have to show him how badly you want this and point out to him all of the ways in which he would be a fool to NOT let you in.  This class is about your LIFE'S WORK!  Write him a letter and tell him everything you'd bring to the class precisely because you're NOT a grad student, but a COOK deeply involved in everything he's teaching about."

Figuring I had nothing to lose, I did exactly that.  And it worked.  He shrugged and said, "Okay, you're in."

Taking that class was one of the two or three best things I have ever done for myself.  It was tiny--I think there were twelve of us in there--and I forged relationships with many of the writers and journalists who comprise my tightly-knit group of literary friends here in the Bay Area through that class.  Most of my officemates, beach buddies, dear friends, and colleagues in this writerly part of my life came to me as a result of that class.  And then, there's also Michael.

Michael, who allowed me to browbeat him into letting me into that class, into forcing us to take a field trip to Cannard Farm, into turning my turn to make the weekly snack into a three course meal, has been a teacher, guide, mentor, willing guinea pig, and friend to me for the last seven years.

---

When in 2009 Michael came to me and said "I'm going to write a book that looks at cooking from all angles, and I'll need a guide.  Would you like to be it?"  I was ready with a big, fat YES.

We started cooking together on Sundays, sometimes shopping together at the farmer's market on Saturdays, sometimes using leftovers or vegetables from the garden or mushrooms he'd foraged, and always naturally drawing the rest of the family into the kitchen.  Each of us quickly found his or her place in the order of things--Michael as the eager student, me as the mess-making teacher, Judith as the keeper of order, and Isaac as the quality-control-know-it-all.  After a long afternoon of cooking together, we'd sit down to a lovingly prepared meal.  One of my favorite dishes from the whole experience was something we cooked that first time with porcini mushrooms Michael had found in Bolinas the day before--we simmered the trimmings in chicken stock and made a really tasty soup that we ladled over spinach, and then floated duck fat croutons piled with sautéed porcini on top.

We quickly realized cooking for half a day yielded way too much food for just the four of us, and soon Sundays became an excuse for dinner parties with people who, more times than not, ended up joining us and lending a hand in the kitchen.

I did my best to build our lessons around concrete themes, from browning to layering flavors, to specific chemical reactions, to various cuisines of the world, to seasonal ingredients available to us for fleeting moments throughout the year.  We cooked paella in the fire pit, roasted whole pork shoulders (and a couple whole hogs!), we cooked grains and meats and all manner of vegetables and fruits, we made mistakes and fixed them, and we had lots and lots of fun.  We cooked everything we could dream up and shared it all with wonderful people.  I couldn't have imagined a better job.

Michael quickly picked up on my obsession with Salt, Fat, Acid, and Heat and I told him of the book I'd dreamt of writing at the ripe old age of twenty.  He encouraged me to write a four-part curriculum for cooking classes and start teaching.  So I did, and eventually, he encouraged me to turn it into a book proposal.  So I did.  And now I get to share what I shared with Michael with the whole rest of the world.

When Michael wanted to learn about bread, I took him to meet Chad Robertson.  When we went in to observe the bakers at Tartine, I was so inspired by them I asked if we could collaborate sometime and Tartine Afterhours was born.  This experience has given me so much.  It's insane.  Some might even call it MAGIC.

---

I can't even begin to explain how wonderfully surreal it is to be captured in print by my mentor, teacher, and friend, who also happens to be a bestselling author and international authority on the subject to which I have devoted my life.  But what I can do is share with you one of my favorite bits of the WATER chapter, where I am the main character, teaching him about cooking in pots.  If you have ever met me--and even if you haven't--it'll be immediately apparent that Michael managed to get the exact right balance of my intensity, silliness, mischievousness and enthusiasm down on the page:

As usual, Samin had a white apron tied around her waist, and the thicket of her black hair raked partway back.  Samin is tall and sturdily built, with strong features, slashing black eyebrows and warm olivey-brown skin.  If you had to pick one word to describe her, "avid" would have to be it; Samin is on excellent terms with the exclamation point.  Words tumble from her mouth; laughter, too; and her deep, expressive brown eyes are always up to something.

As honored and excited as I am to be one of the main characters of this book, my favorite parts--the ones that make me cry--have nothing to do with me.  The introduction (which you can read or listen to here) and the conclusion include some of the most articulate, timely, and sensitive arguments for cooking and eating together that I have ever read.  Just as when I first discovered Michael's writing, I feel an ineffable joy at the fact that there is someone brilliant out there advocating my values, arguing for all of the things in which I so deeply believe.  The only difference is that now, that someone is practically family.  

---

Today is the publishing date for Cooked: A Natural History of Transformation Michael's seventh book.

You can buy it from any of these fine retailers, or, better yet, your local bookstore.  Read it and let me know what you think!
Amazon
Barnes & Noble
IndieBound
Books Inc.
Powell's

Here's MP on the Colbert Report last night.  Hilarious.
Here's a great interview with him and Adam Platt in New York Magazine.
Here's another great interview about how Wendell Berry has inspired his work.
Here's a super informative Cooking FAQ and list of resources on Michael's website.
And here's a list of his book events across the country and beyond.

In case you are interested, I put together a list of cooking resources and will continue to add to it as time goes on.  And I also updated my Amazon.com store (full disclosure, if you buy anything after clicking on an Amazon.com link I post, I make a small commission on that purchase) with all sorts of basic, useful, and luxury kitchen items and books.  

TARTINE AFTERHOURS is back! Wednesday, April 17th

After all of these months of resting and healing and writing, we are SO READY to bring Tartine Afterhours back for all of our Bay Area friends!  I stocked up on the very best mole paste I could find in Mexico on my recent trip, and we are going to have SUCH AN AWESOME PARTY to celebrate our return to these monthly feasts.  Heirloom beans, check.  Tender roast chicken marinated in mole, check.  Warm corn tortillas, check.  Micheladas, check!  It's gonna be so tasty!  We can't wait to see you there!

heirloom beans in puebla, mexico :: january, 2013

WHO: the fab folks at tartine and me
WHAT: a bomb-ass mole poblano feast
WHERE: tartine bakery (600 guerrero st. sf, ca)
WHEN: wednesday, april 17th at 8pm
WHY: to highlight the joy of good food and good company
HOW MUCH: $60 plus drinks and gratuity. cash only, please!
TO RESERVE: please fill out this form to submit your name into the lottery. due to the overwhelming popularity of our dinners, space is extremely limited so we now select guests by performing a lottery. we'll email lottery winners by wednesday, april 10th; if you don't hear back from us, please try again next month!

Tartine Afterhours Book Signing with Adam Roberts: Wednesday, October 17th

We're thrilled to announce a very special Tartine Afterhours Book Signing dinner with Adam Roberts of The Amateur Gourmet!

I am beyond honored to have been included in his new book, Secrets of The Best Chefs, along with some of my mentors and heroes, including Alice Waters, Charles Phan, Lidia Bastianich and Nancy Silverton. It's an even bigger honor to be hosting Adam's only Bay Area dinner event!

Last year, Adam and his photographer Lizzie came by for a little shoot on Valentine's Day, and the results are gorgeous! I am humbled to have some of my words and dishes printed alongside recipes and kitchen secrets from over 50 of the country's other beloved chefs. Published by Artisan Books--one of my favorite cookbook publishers--this book is beautiful. Congratulations, Adam!

When Adam and Lizzie came over, we made pasta and roast chicken, my two favorite things to make at home, so we'll be cooking those dishes for Tartine Afterhours, along with a dessert inspired by the book. We'll also have lots of special snacks, piles and piles of Tartine bread, and plentiful wine to pour while Adam makes his way through the dining room and kitchen to sign books and chat.

This dinner will sell out quickly, so sign up soon!

The all-inclusive ticket price includes hors d'oeuvre, three-course family style dinner with wine, gratuity, sales tax, and a signed copy of Adam's new book, Secrets of the Best Chefs. Just pay here and show up ready to party!

The Details

WHO: Tartine Bakery, Adam Roberts & Samin Nosrat

WHAT: A dinner celebrating Adam's new book, Secrets of the Best Chefs 

WHERE: Tartine Bakery (600 guerrero st. sf, ca) 

WHEN: Wednesday, October 17th at 8pm 

WHY: To highlight the joy of good food and good company 

HOW MUCH: $110 ticket price includes hors d'oeuvre, three-course family style dinner with wine,  gratuity, sales tax, and a signed copy of Secrets of the Best Chefs ($110 = $50 dinner + $14 wine + $28 book + $10.18 gratuity + $7.82 sales tax)

TO RESERVE: Purchase tickets here!

Tartine Afterhours: Wednesday, August 29th

It's time for another Low Country Boil, complete with Pimento Cheese, Tartine Cornbread, and newspaper-covered tables piled with freshly shucked ears of corn, shrimp and andouille sausage. We're working on getting a bluegrass band, too. Come, eat with us!

photo source:  maria erin photography

The Details

WHO: the fab folks at tartine and me
WHAT: an old-fashioned low country shrimp boil
WHERE: tartine bakery (600 guerrero st. sf, ca)
WHEN: wednesday, august 29th at 8pm
WHY: to highlight the joy of good food and good company
HOW MUCH: $50 plus drinks and gratuity. cash only, please!
TO RESERVE: please fill out this form to submit your name into the lottery. due to the overwhelming popularity of our dinners, space is extremely limited so we now select guests by performing a lottery. we'll email lottery winners by thursday, august 23rd; if you don't hear back from us, please try again next month!

Tartine Afterhours: Wednesday, April 18th

When I started writing the menu for this month, all I could think about was torta pasqualina, one of my favorite dishes from Liguria.  This traditional Easter dish is a beautiful double-crusted pie filled with spinach, fresh ricotta, and whole hard-cooked eggs, and I've been wanting to make a Tartine-ized version of it for a while now.  I mean, can you even begin to imagine how beautiful it'd be with a gorgeous puff pastry crust?!?

I tried to build a Ligurian springtime menu around the torta, but couldn't make it work.  Then I expanded my territory to Provence, but still couldn't get all of the pieces to fit.  You see, there are just so many things to consider when I put together the menus for these dinners, from stove capacity at the bakery (not much), to which ingredients I can get from my favorite local farmers without blowing the budget, to how much I can realistically get done in the few hours I have after I arrive at Tartine in the afternoon, to which types of dishes hold up to, and even flourish in, a family-style service.  I do my best to cook simple, honest food, but counterintuitively the simplest things can often require a frustratingly immense amount of work and forethought.  

I finally found inspiration at Canal House Cooks Lunch, one of my favorite blogs.  I haven't been able to get this image out of my head for a month, and when I glimpsed back at it this morning, the theme for the dinner became clear: The Chicken and the Egg.  What could be more perfect for celebrating springtime? 

We'll finally have that torta pasqualina, some delicious version of roast chicken, piles of spring vegetables and if the stars align, soufflé for dessert.  Come join us for dinner!

photo credit: the year in food, by kimberley hasselbrink

the details

who: the fab folks at tartine and me

what: The Chicken & The Egg: a three course family-style dinner celebrating the harbingers of spring

where: tartine bakery (600 guerrero st. sf, ca)

when: wednesday, april 18th at 8pm

why: to highlight the joy of good food and good company

how much: $50 plus wine and gratuity. cash only, please!

to reserve: please fill out this form to submit your name into the lottery. due to the overwhelming popularity of our dinners, space is extremely limited so we now select guests by performing a lottery. we'll email lottery winners by wednesday, april 11th; if you don't hear back from us, please try again next month!

Persian New Year at Tartine Afterhours: Wednesday, March 21st

Persian New Year, or No Ruz, has always been the only holiday my family has observed together, and as a child i was steeped in the ancient traditions of this meaningful celebration. From planting sprouts in early March to jumping over fires as the old year draws to an end to cleanse our souls, something about the many symbols and rituals of this special holiday has made it the most important time of year for me. The fact that food plays an prominent role in many of its customs makes it even better.  Come join us at Tartine Afterhours for our second annual Persian New Year dinner, inspired by the foods of spring and the flavors of Iran. 

the details

who: the fab folks at tartine and me

what: a three course family-style Cal-Persian feast celebrating NoRuz

where: tartine bakery (600 guerrero st.  sf, ca)

when: wednesday, march 21st at 8pm

why: to highlight the joy of good food and good company 
how much: $65 plus wine and gratuity.  cash only, please!
to reserve: please fill out this form to submit your name into the lottery.  due to the overwhelming popularity of our dinners, space is extremely limited so we now select guests by performing a lottery.  we'll email lottery winners by friday, march 16th; if you don't hear back from us, please try again next month!

Tartine Afterhours: Wednesday, February 29th

It took me a little longer than usual to figure out this month's menu, but when I got it, I really got it! Inspired by French street food, we'll be making merguez sausage sandwiches on special Tartine buns and for dessert, stacks and stacks of sweet crêpes, served with all sorts of toppings and garnishes for you to choose from at the table. I'm gonna see if we can find an accordionist to come play, too! I. CANNOT. WAIT! Come eat with us!

image source

THE DETAILS

WHO:  the fab folks at tartine and me
WHAT: a three course family-style feast inspired by French street food
WHERE: tartine bakery (600 guerrero st. sf, ca)
WHEN: wednesday, february 29th at 8pm
WHY: to highlight the joy of good food and good company
HOW MUCH: $45 plus wine and gratuity. cash only, please!
TO RESERVE: please fill out this form to submit your name into the lottery. due to the overwhelming popularity of our dinners, space is extremely limited so we now select guests by performing a lottery. we'll email lottery winners by wednesday, february 22nd; if you don't hear back from us, please try again next month!

Tartine Afterhours: Wednesday, January 25th

Though we're still recovering from our most excellent, completely raucous New Year's Eve, it's time to announce our next dinner.  I'm not yet sure what we'll be cooking--could be lasagna, or maybe some sort of warm, comforting soup.  I've also been having a hankering for spaghetti alle vongole lately, so maybe I'll extrude some noodles and we'll have that.  Whatever it is, I promise it'll be delicious!

photo by peden+munk

the details

who: the fab folks at tartine and me

what: a three-course family-style feast

where: tartine bakery (600 guerrero st.  sf, ca)

when: wednesday, january 25th at 8pm

why: to highlight the joy of good food and good company

to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.

how much: $45 plus wine and gratuity (cash only, please!)

New Year's Eve at Tartine Afterhours

We're thrilled to announce our New Year's Eve celebration at Tartine Afterhours! Last year's dinner was magical, surpassing all our expectations. We're upping the ante this year by packing in even more special treats for our guests. We truly hope you can join us for this intimate, surprise-filled evening.

We'll have freshly shucked oysters, piles of Dungeness crab, big bowls of chicory salad and a huge batch of Liz's famous eggnog. Chad'll be baking up some special loaves for us, and we'll have a parade of secrets to reveal to you throughout the night. Trust me, it doesn't get much better than this.

Shine off your fancy shoes and bring along a bottle of your favorite hot sauce because things are gonna get ridiculous.

I wish I could have this meal again, right now, a photo by Board Shanty on Flickr.

the details:

who: the fab folks at tartine (and me)
what: a raucous family-style crab feed celebrating new year's eve
where: tartine bakery (600 guerrero st. sf, ca)
when: saturday, december 31st at 9pm
why: to highlight the joy of good food and good company
how much: $120. The all-inclusive ticket price includes cocktails and hors d'oeuvre, three-course family style dinner with wine, champagne toast at midnight, gratuity, party favors and endless fun. Just pay here and show up ready to party
to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.

---

the fine (or same font size) print:

Please note, tickets to this dinner are non-refundable. You can, however, find someone to fill your seat, send someone in your place, or write in to see if we have a waitlist to draw from. Feel free to email us at tartine.afterhours@gmail.com if you have any questions.

Our New Year's Eve dinner is extremely shellfish-centric (i.e. lots of oysters and Dungeness crab), so if you're not into shellfish this might not be the best place for you to spend the evening. However, we do our best to make Tartine Afterhours as inclusive as possible, so please let us know in advance via email if you or any members of your party are vegetarian and we will do our best to take care of you.

Tartine Afterhours: Tuesday, November 8th

Due to a little shout out in San Francisco magazine, I'm announcing Tartine Afterhours a bit earlier this time, so welcome, new friends!  To be the first to be notified of future Tartine Afterhours dinners, and other events I put together, please join the mailing list by entering your email address in that little box to the right.  Please do note that the dinner will be on Tuesday, November 8th.

I've been racking my brain to figure out more creative ways to include the talented bakers at Tartine in the dinners.  It didn't take long to dream up a chicken pot pie topped with that perfect, flaky puff pastry the bakery is so famous for.  Please come join us in November for a dinner composed of the kinds foods that we all love and crave--comfort food.  Sitting cheek to jowl at the cafe tables, eating piles of Chad's bread slathered with European butter you can't really go wrong, can you?  

Come, have a glass of wine, get to know the folks at your table, and let us take care of you!

photo by Kimberley Hasselbrink

the details

who: the fab folks at tartine and me

what: a three-course family-style feast of all our favorite comfort foods

where: tartine bakery (600 guerrero st.  sf, ca)

when: tuesday, november 8th at 8pm

why: to highlight the joy of good food and good company

to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.

how much: $45 plus wine and gratuity (cash only, please!)

Tartine Afterhours: Wednesday, Oktober 19th

It's that time of year again--Oktoberfest!  This time, I'm going to browbeat Chad into making some of his fantastic German-style rye bread for us.  Trust me, you haven't had rye until you've had this.  Toss in a little wurst, spätzle, cabbage, beer and Underberg bitters and you've got a party.  Do come join us!

photo by Christopher Lehmann

the details

who: the fab folks at tartine and me

what: a three-course family-style feast celebrating Oktoberfest

where: tartine bakery (600 guerrero st.  sf, ca)

when: wednesday, october 19th at 8pm

why: to highlight the joy of good food and good company

to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.

how much: $45 plus beer and gratuity (cash only, please!)

Tartine Afterhours: Wednesday, September 21st

lovely photo by kimberley hasselbrink of the year in food

the details


who: the fab folks at tartine and me
what: a three-course family-style feast
where: tartine bakery (600 guerrero st. sf, ca)
when: wednesday, september 21st at 8pm
why: to highlight the joy of good food and good company
to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.
how much: $45 plus wine and gratuity (cash only, please!)

Tartine Afterhours: Wednesday, August 17th

the details

who: the fab folks at tartine and me
what: a three-course family-style summer feast
where: tartine bakery (600 guerrero st. sf, ca)
when: wednesday, august 17th at 8pm
why: to highlight the joy of good food and good company

to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.
how much: $45 plus wine and gratuity (cash only, please!)

Tartine Afterhours: July 26th & 27th

One of the great luxuries of Tartine Afterhours for me, as a cook, is the opportunity to cook the foods I love to eat most, and to feed people in the way that I want to be fed, which is to say abundantly, without pretense, family-style and with much love.  

Because of the way that most restaurant kitchens are organized, serving family-style dishes just isn't very realistic, which is a great shame if you ask me.  So I take excessive joy in being able to cook and serve the kinds of things that we restaurant cooks consider special-occasion dishes, things like paella, for instance.

And so, on the occasion that two of my dearest friends (and most badass cooks I know) will be joining me for the dinners this month, a grand paella is on order for dinner.  I hope you can come, and that it's as special for you as it is for me!

the details

who: the fab folks at tartine and me

what: a three-course family-style Catalonian summer feast

where: tartine bakery (600 guerrero st.  sf, ca)

when: tuesday, july 26th & wednesday, july 27th at 8pm

why: to highlight the joy of good food and good company

to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.

how much: $45 plus wine and gratuity (cash only, please!)

Tartine Afterhours: Tuesday, June 28th

I'm so excited to welcome Daniel Klein of The Perennial Plate into the kitchen with me for Tartine Afterhours this month.  If you aren't familiar with him, watch a few of his videos and get to know him--he's the real deal.  We'll trek out to some local urban and rural farms on the day before the dinner to harvest produce, and I'll see if I can talk Chad into baking some special loaves for us.  I think it's safe to say it'll be pretty awesome.

the details

who: the fab folks at tartine, daniel klein, and me 

what: a three-course family-style fixed menu celebrating daniel's arrival in the bay area

where: tartine bakery (600 guerrero st. sf, ca) 

when: tuesday, june 28th at 8pm 

why: to highlight the joy of good food and good company 

how much: $45 plus wine and gratuity (cash only, please!) 

to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.

Tartine Afterhours: Tuesday, May 31st

the details

who: the fab folks at tartine (and me) 

what: a three-course family-style fixed menu celebrating the late spring bounty

where: tartine bakery (600 guerrero st. sf, ca) 

when: tuesday, may 31st at 8pm 

why: to highlight the joy of good food and good company 

how much: $45 plus wine and gratuity (cash only, please!) 

to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.

tartine afterhours: tuesday, april 26th

Man selling spices at Mysore market - India, originally uploaded by Eric Lafforgue

the details

who: the fab folks at tartine (and me) 

what: a grand moroccan three-course family-style fixed menu 

where: tartine bakery (600 guerrero st. sf, ca) 

when: tuesday, april 26th at 8pm 

why: to highlight the joy of good food and good company 

how much: $45 plus wine and gratuity (cash only, please!) 

to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.

tartine afterhours: tuesday, march 22

the details:
who: the fab folks at tartine (and me)
what: an early spring three course family-style fixed menu
where: tartine bakery (600 guerrero st. sf, ca)
when: tuesday, march 22nd at 8pm
why: to highlight the joy of good food and good company
how much: $35 plus wine and gratuity (cash only, please!)
to reserve: this dinner has sold out.  please join the mailing list by entering your name in the box on the sidebar to receive notice of our next dinner and enter the lottery.