Summer Tomato Can Jam and Fresh Pasta Supper
When:
Sunday, July 29, 2018 4:00pm to 8:00pm
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Where:
3674 18th St.
San Francisco, CA 94110
United StatesPrice:
$105.00
Member Price:
$95.00
A hands-on cooking and preserving class, culminating in a family-style dinner served with wine and beer.
What's a more delicious pairing than fresh pasta and home-cooked sauce? Shakirah and Viola! For the very first time at 18 Reasons you will have the benefit of enjoying both of these beloved teachers in one room.
The class begins with our preserving teacher, Shakirah Simley, guiding you through a DIY Crushed Summer Tomatoes (perfect for soups, curries and stews!) and Spicy Tomato Salsa (tortilla chip ready!). After our pomodoro party, we will regroup for fresh pasta and tomato sauce making with our favorite resident Italian, Viola Buitoni. When the learning is complete, we will all sit around a communal table to enjoy the fruits of our labors. This will be a tomato celebration to remember!
MENU
Canned Crushed Tomatoes (each student will take home one jar)
Spicy Tomato Salsa and Tortilla Chips
Fresh Egg Pappardelle
Puttanesca
Shakirah Simley is a long-time preserving instructor for 18 Reasons and former Canner in-Residence for Bi-Rite, in charge of its recipe development and production for its PUBLIC label line. Named one of Zagat’s “30 under 30" in 2013, she is also a certified Master Food Preserver though the UC San Mateo/San Francisco County Extension.
Beyond jam, Shakirah is a community organizer and writer and has a over a decade of experience working on food equity policy issues, as well with labor and national youth organizing campaigns. She is a 2017 recipient of the Exchange Fellowship with Stone Barns Center for Food and Agriculture, and the co-founder of Nourish|Resist, a multiracial organizing collaborative dedicated to using food spaces and people as tools for collective resistance. She is the former Community Programs Manager for Bi-Rite, an independently-owned, family of sustainable food businesses in SF. She received her Master’s degree via a Fulbright scholarship to the University of Gastronomic Sciences in Bra, Italy and received her undergraduate degree from the University of Pennsylvania. Shakirah currently manages community benefits programs that prioritize environmental justice and equitable economic development for the San Francisco Public Utilities Commission. Her writing has appeared in the Huffington Post, Civil Eats, SF Chronicle, and the recently published, Feed the Resistance.
Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US for college, but soon after attending NYU as an economics major, she was drawn back into her genetic passion for food. She ran an Italian catering business and had a shop showcasing the best of Italian food on Madison Avenue in NYC. After moving to San Francisco in 2004 to start a family, Viola can now be found giving lectures on Italian food traditions and trends, and teaching cooking classes in collaboration with 18 Reasons, SF's Italian Cultural Institute and Italian Consulate, Cavallo Point Lodge Cooking School, Draeger’s in San Mateo and Blackhawk and Pepperberries in Eugene, OR. Since 2013, she has been a brand ambassador for Baci, the iconic Italian chocolates made by Perugina, the worldwide confectionery brand founded by her great grandfather. Viola has also produced food articles and cooking videos for MissionLocal.org. Recently, she began speaking on panels about tradition and innovation in food production and leading groups to explore local and artisanal food systems and producers in Italy.You can follow her adventures and find information on traveling with her at www.violabuitoni.com.
