Happenings

The seared kakuni pork belly made such a splash at the April Cocktail Party, that Chef Douglas brought it back in May for our Dogpatch Studio’s Cocktail Tasting Party. We lucked out with the weather again this year and enjoyed a beautiful evening out on the deck at Dogpatch Studio’s 3rd floor.

Joining us for this party were the fabulous girls at Gertrude & Mabel Photography, DJ Goyo who was spinning old school vinyl over the speakers, and Lila B Design who brought gorgeous eco-fabulous terrariums to decorate the table tops.

Chef Douglas out did himself this time, and guests were treated to a beautiful array of  local, seasonal, and organic cuisine.

Enjoy the menu and pics from the party!… More pictures on our Facebook Page…Like us here!

cocktail party menu, may 31, 2011

seared kakuni pork belly with miso vinegar mustard | wild ramp confit

spring beet, gold nugget tangerine, & avocado salad with olives | fennel | apple | watercress

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burrata with peperonata | maldon sea salt | olive oil

jasper hill farm winnemere with sage roasted almonds

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la quercia green label prosciutto with grilled spring onions | agrumato

house duck rillettes with green peppercorn-parsley salsa

fatted calf spicy coppa with gold potato & farm egg salsa rustica

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roasted turnip & galician honey flatbreads with  big woods blue cheese | spring onions | calabrian chiles

citrus & star anise braised shortrib sliders with quick pickled cucumbers

southern bbq prawn spoons with organic red mill grits

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desserts: hazelnut truffles, banana truffles

More photo’s on our new Facebook Page. Click here!

We were invited into the new event space Hotatius in lower Potrero Hill, San Francisco to host one of our Cocktail Tasting Parties in April this year. We invited many potential wedding clients to sample our delicious farm-to-table hors d’oeuvres and small plates, and enjoy the one-of-a-kind event space Horatius offers.

We were able to showcase it’s chef action kitchen, and our good friends at Waterlily Pond Floral Designs created gorgeous Portuguese inspired arrangements using cork tree bark (owner Horatius is Portuguese).

The menu was a hit with pork lovers and vegetarians alike. Enjoy!

cocktail party menu, april 5, 2011

farm to table.

von Trapp oma cheese

neal’s yard ardrahan

cowgirl creamery st. pats

cowgirl creamery devil’s gulch

shepard’s way farm big woods blue

housemade mostarda
lavender honey
orange-fennel seed marinated olives
rosemary pecans
sliced acme breads

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small plates.

bagna cauda county line farm vegetables

seared kakuni pork belly grilled broccoli di ciccio, moromi miso

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passed hors d’oeuvres.

raw hiramasa spoons: yuzu koshu | cucumber sunomono | housemade sriracha | shichimi

roasted turnip, onion, & gorgonzola flatbreads: abella galician chestnut honey

braised shortrib sliders: horseradish crème fraiche | watercress | pickled red onion

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dessert.

warm housemade buckwheat crepes with roasted apples | crème fraiche | fresh huckleberries | bellwether farms ricotta cheese

In February this year we hosted a small plate tasting event in our kitchen for potential clients. We love the opportunity to invite guests into our kitchen space when we can, because it’s a front row seat as their dinner is grilled to perfection…which people love to watch!

Chef’s prepared a gorgeous spread of cheeses with special made chutneys to start the evening, and a tapas-style dinner followed. Guests gathered around our large aluminum prep tables and enjoyed the following menu. Enjoy!

february 2011 tasting party menu

cheese board.

mayor of nye beach | sliced apples

von Trapp oma | sage roasted almonds

shepard’s way farm big woods blue | fennel honey

with sliced acme breads

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tapas-style dinner.

dayboat scallop crudo with preserved lemon | chile flakes | fennel oil | wild arugula

french fingerling potato, garlic confit, & nicasio square flatbreads with shaved black truffles | Italian parsley

red wine braised shortribs with grilled leeks | baby turnips | gremoulata

savory clothbound cheddar bread pudding with winter foraged mushrooms

parchment baked white seabass with kakuni pork belly | county line farm green bor kale

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dessert.

goat yoghurt panna cotta with blood orange compote | meyer lemon shortbread cookies