salumeria (photo by Aubrie Pick)
On January 21st, join Central Kitchen chef Thomas McNaughton and Slow Food San Francisco for an intimate dinner at Salumeria, a space not normally available for dining, in a unique setting surrounded by brick walls and hanging salumi! We’ll share a table and celebrate the best of this season’s harvest in 5 courses. Chef Thomas will talk about the farms, producers and the relationships that he has created with them throughout the years, and how each of them is an important component for this meal. Guests will have the opportunity to ask questions throughout the evening about sourcing produce, creating menus and running a successful restaurant in the Bay Area.
Dinner tickets include tip, tax and a $5 donation to Slow Food San Francisco, supporting our school garden programs, as well as other ongoing programs. Overwhelming response may lead us to move to the larger space in Central Kitchen’s heated courtyard, stay tuned.
Optional wine pairing can be added the night of the event for $40 (plus tip and tax)
Celebrating Winter with Slow Food San Francisco
taste of salumeria cured meats
raventos i blanc, cava brut, penedes, spain
winter mushrooms. red hawk. duck cracklings
valdesil, godello, valdeorras, spain
a hen & its egg from our rooftop. brioche. oyster
henri prudhon, st.aubin, burgundy, france
salsify caramelle. abalone. brown butter
carnuntum, muhr-van niepoort, austria
mixed roast of navajo churro lamb
skylark, grenache, california
walnut. brown butter. parsnip milk
clos uroulat jurancon, southwest france ’10
TICKETS $98 per person
Tickets include food, tip, tax and
$5 donation to Slow Food San Francisco
