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Tuesday, October 14, 2014

Mingle with Food Producers at Bay Leaf Kitchen Harvest Dinner

Posted By on Tue, Oct 14, 2014 at 4:30 PM

click to enlarge Anna Larsen of Siren Sea SA demonstrates how to fillet a halibut to a camper at Bay Leaf Kitchen at Eatwell Farm this summer. - ALIX WALL
  • Alix Wall
  • Anna Larsen of Siren Sea SA demonstrates how to fillet a halibut to a camper at Bay Leaf Kitchen at Eatwell Farm this summer.

On Sunday, Oct. 26, those who like combining their charity with a gourmet dinner can eat well while supporting culinary education for kids.

The cause is Bay Leaf Kitchen, which teaches kids about their food, where it comes from and how to make it. While its culinary camp made it into Bon Appetit’s top cooking camps for kids this summer, a large part of founder Elianna Friedman’s mission is to give scholarships to kids who wouldn’t be able to afford it otherwise.

“Cooking teaches us valuable life skills that go well beyond the kitchen and is a fun activity, for the whole family, that should be cultivated from a young age,” says Friedman.

Red Dog Restaurant & Bar will host the harvest dinner, which begins at 5:30 p.m. In addition to the dinner experience, participants will be able to mingle with some of the Bay Area’s finest food producers. Those scheduled to participate include: Chef Laurence Jossel of Nopa, who will also emcee the event; David and Paulina of Dave The Butcher; Luke Chappell of Luke's Local; Chef Adam Timney of Starbelly; Kate and Mac Magruder of Magruder Ranch; Chase Ostheimer of Sonoma County Distilling Co.; and Nigel and Lorraine Walker of Eatwell Farm.

The four course meal’s menu, by Red Dog Restaurant and Bar’s chef Lauren Kiino, will include the following appetizers: oysters on the half shell with horseradish mignonette, spicy chick pea fritters with cilantro chutney and smoked fish with rye crostini and pickled mustard seeds. The first course will be butternut squash bisque with spiced pepitas, followed by autumn lettuces with roasted grapes, almonds, blue cheese & balsamic-rosemary vinaigrette. The main dish will be Magruder Ranch lamb mixed grill with two salsas, and sides include olive oil braised greens with garlic and lemon, potato-fennel gratin with Parmesan and roasted autumn vegetables with mint and sea salt. Dessert is buttermilk lime panna cotta with pomegranate.

Specialty cocktails and drinks from local producers will also be served, accompanied by live music by Love Gangsters.

The dinner costs $125 and is at Red Dog Restaurant and Bar, 302 2nd St., S.F. Tickets are available on the Bay Leaf Kitchen website.

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About The Author

Alix Wall

Alix Wall

Bio:
Alix Wall is an Oakland-based freelance writer and certified natural foods chef. Her web site is theorganicepicure.com

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