Our semi-annual celebration of all things German is back for the October edition of Community Dinner! Kick back with friends at our communal dining tables and settle in with a plate featuring Chef Pete Temkin's sausages and Chef Mike's and the Cooking Matters team's probiotic bounty of potato salad, mustard, sauerkraut and hot sauce. Heading into the holidays, give your gut a boost of funky fermented foods to keep you healthy and happy. Beer and wine will be on sale by the glass!.
Grilled Victory Brats from Meat by Pete: Inspired by his family’s Wisconsin roots, this wurst combines heritage pork, marjoram as well as ginger and white pepper to create a wurst worthy of its namesake. Uber Alles!
Locally baked bread
Rainbow Sauerkraut, lovingly handmade by 18 Reasons staff and fermented in our pantry
Not Boring Potato Salad with Yogurt Dressing
House Fermented Apple Rosemary Mustard
Housemade Fermented Hot Sauce
Meat By Pete was founded in the San Francisco Bay Area by Pete Temkin who is passionate about producing cured meats and gourmet sausages that meet the highest standards of culinary craftsmanship. Inspiration for Meat by Pete was born from the rich bounty of Northern California, not only to represent the vast cultural diversity of the region, but also to celebrate its long-standing devotion to sustainable foodways.
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds. He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs. When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community. When he is not teaching he tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.
ABOUT COMMUNITY DINNER
Once a month, we open our doors to friends new and old, welcoming all to our share a table and a delicious meal. Every month is something different, but it's always $15 and always tasty. Wine and beer are for sale at the event. Kids welcome!
For our first seating at 6 pm, please click here.