Dirty + Rowdy Winemaker Dinner

When: 
Friday, October 28, 2016 8:00pm to 10:00pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$95.00
Member Price: 
$85.00

SOLD OUT

Imagine a Producer Dinner that boasts a table of family-style fried chicken, collards, cornbread, and skin and concrete egg fermented Sémillon. Does it make your stomach rumble and toes tingle? Then join 18 Reasons and Dirty + Rowdy Family Winery for this unique and unforgettable dinner!

MENU (served family style)

housemade pimento cheese, celery
five-spiced sorghum pecans

iceberg, local blue, shaved shallot
fried chicken
Anson Mills cornbread
baked Rancho Gordo beans, Benton's bacon
braised collard greens

Bi-rite Creamery's roasted banana ice cream, peanut brittle

 

ABOUT Dirty & Rowdy Family Winery

The Dirty (Hardy & Kate) and Rowdy (Matt & Amy) families got together for a simple purpose; make honest wines that we want to drink. There's a long story about Dirty and Rowdy involving blogs, videos, dream jobs, Atlanta, late nights spent cooking spicy fried chicken in an old cast iron skillet, and a sincere love of real wine and real food. After years of fried chicken it was only logical that we would start a band...or better yet, a winery. In 2010 we began making winethese are wines with knees, elbows, and open hearts.

WINE ENTHUSIAST
"40 Under 40: America's Tastemakers"

INTOWINE
"The Top 100 Most Influential US Winemakers"

 

Chef Michelle McKenzie is the program director and chef at 18 Reasons. She teaches cooking classes, curates the course calendar, and prepares the food for wine dinners and special events. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle’s food seems at once healthy and hedonistic, elegant and effortless, and always attainable. 

Michelle graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Michelle has worked at some of the best restaurants in the country, has been featured on the Cooking Channel, and has been a contributor for publications such as Sunset Magazine. 

Her first cookbook, Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs, was published by Roost Books in August, 2016.