Producer Dinner: Upcycling with ReGrained

Wednesday, November 6, 2019 6:30pm to 9:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
1 slot available


A four-course dinner where ‘waste’ and taste go hand in hand. BYOB wine and beer only for guests 21+. 

We're welcoming a new partner to share their story in our dining room: ReGrained’s mission is to better align the food we eat with the planet we love. By partnering with some of the Bay Area’s favorite craft breweries, ReGrained rescues the nutritious grain that is created every time beer is brewed and crafts their delicious, sustainable, and versatile SuperGrain+ flour. From crackers, to bread, to cookies, to sauces, to roux, the possibilities are endless when it comes to bringing a depth of flavor in support of a healthier world. Each dish on the night’s menu will feature an element that is “Powered by ReGrained” supported by other overlooked, upcycled, and regenerative ingredients. Highlighting a ReGrained pasta made by their partners at The Pasta Shop, please join us for a meal that will bring big flavors AND fight food waste. 


Beet Tartare 
Vadouvan, Ricotta, ReGrained Cracker

ReGrained Fritter 
Eggplant, Shiitake, Sunflower Tahini, Radishes

ReGrained + The Pasta Shop Spaghetti Bolognese 
Squash, Bottarga

Butternut Squash Cakes 
Sage, Chocolate, Meringue, Caramel

*All dishes can be made vegan upon request. Ingredients are subject to change based on availability. If you have a request or an allergy to share, please email us at as far in advance as possible.


Founded by Daniel Kurzrock and Jordan Schwartz, ReGrained looks to create new life for overlooked, underutilized ingredients. As college home brewers, Jordan and Dan were left with 1 pound of grain, for every 6-pack they brewed, and looked to find a solution for breweries who found themselves in the same predicament. Their lines of award winning snack bars and soon to be released savory puff snacks feature their SuperGrain+ flour made from nutritious grain that is harvested and upcycled from breweries around the Bay Area. Their brand has given this worthy ingredient a platform to stand on as they seek to push the boundaries of sustainable AND delicious. 

Phil Saneski is the VP of Product and head chef for ReGrained. With a background in Michelin starred restaurants and culinology, Phil brings experienced culinary acumen into the world of ingredient innovation. Phil has a deep love for food that pushes the boundaries but also feels familiar and hits home. When not in the kitchen, he dreams of all things root-to-stem. How many vegetables can he really fit into dessert?