Large Gatherings
Ali Open project studios
Guest reception for 24
Golden Gate Park guided tour
Pugs Leap, Andante Minuet, Midnight Moon, St. George, Mt. Tam cheese served with crostini and persimmon
Red butter lettuce with shaved fennel, red onion marmalade, pomegranate seeds, in a kaffir lime leaf, lime coriander vinaigrette with Humbolt Fog cheese
Tartine bread with fresh cultured butter
Wild mushroom Soul Food Farm's chicken soup
Porcini bone broth, parsnip and butternut squash
topped with
sauteed Chanterelle mushrooms and marjoram, fennel frond, and pistachio pistou
Jahlia Osha and David Proudman
Wedding Dinner for 180
Corn soup shooters; a silky puree of Full Belly Farm's sweet corn
topped with a few drops of house-infused chili oil and chervil
Mini Goat Cheese béchamel toasts served on walnut crisp topped with Blackberry apple mint relish
Yukon Gold potato Blini
with locally smoked salmon, caper, shallot and crème fraiche
Fresh baked breads served
with
house-made heirloom vegetable pickles and whipped butter
Little gem lettuces, shaved fennel, peaches,
almonds, dates and green olives tossed in Meyer lemon vinaigrette
Romano beans, yellow beans, petite green beans, and fresh shell beans
roasted garlic and candied tomatoes
Slow cooked polenta with Teleme cheese.
Oven roasted heirloom tomato and eggplant Caponata, capers and Comanche Creek gypsy peppers.
Warm Bing cherry clafouti, whipped crème fraiche.
Jennifer Caldwell event; Luncheon for 45
Shaved Fennel, persimmon and Santa Rosa plums with brined almonds and dates in Lime roasted walnut vinaigrette
Flatbreads with Sheep milk ricotta, caramelized onions, oil cured olives, preserved lemon, and figs
Moroccan spiced roasted chicken,
couscous with currants, saffron with melted red onions, herbs,
and pistachio
Petit almond cakes with coriander whipped cream, rosewater mulberries and almond crème
Rainbow Grocery Holiday party for 250
Moroccan-spiced chicken with lemon honey glaze
Spring rolls with Meyer lemon Nac Cham, seared salmon, caramelized shallots, avocado, herbs, and butter lettuce
Arancinis with horseradish gremolata, quick-fried risotto balls filled with fresh mozzarella cheese
Potato latkes served with house made pink lady apple sauce,
crème fraiche, and black pepper
Niman Ranch short ribs on Tartine toasts with horseradish slaw
Smoked trout salad with celery root, blood orange,
and pomegranate relish on walnut crisp
Fennel & apple salad cups with juniper, shaved fennel, local apples, chicories, and radishes with crushed juniper in a Meyer lemon vinaigrette
"Nicole LoBue proposed a deceptively simple idea for a special event that we hosted: chicken soup and salad. Although appropriately simple for an arts space in development, the meal had incredible nutritional potency and savory depth. Nicole also treated us all to a short statement about the local farms the ingredients came from as well as how they were thoughtfully prepared. The meal set a new bar for everyone there in how culinary art might be re-imagined."
– Ali Sant + Marina McDougall, The Studio for Urban Projects