Community Dinner: Hunters' Chicken (Pick Up Only)

Wednesday, October 27, 2021 6:00pm to 8:30pm
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3674 18th St.
San Francisco, CA 94110
United States
30 slots available

A one-plate dinner for pick up only. No alcohol will be available for sale for pick-up orders. This is not a cooking class. See our registration policies here and our rules for in-person events here

Time to celebrate October with a Community Dinner based on the season.  Come enjoy a hearty braised chicken dish, drums and thighs cooked in a white wine sauce of seasonal mushrooms and the last perfect tomatoes of the year.  We will spike the sauce with bright green tarragon, and serve it over creamy polenta to catch all the juices.  Rich charred broccolini on the side will complete our Fall feast.   A ticket will enable you to pick up a box anytime between 6-830, and eat it in Dolores Park or the comfort of your own home.

. You can pick up this plate anytime between 6-8:30 pm by checking in at the front door. Give yourself a warm food hug with a plate of yummy classic chicken!

If you prefer to dine-in, please evaluate our latest rules for in-person events here. Details for our first seating from 6-7 pm are here and our second seating from 7:30-8:30 pm are here. We are limiting our dine-in capacity at 25 people per seating; you are unable to transfer a "Pick Up Only" ticket for indoor dining.


Hunters’ Chicken: Braised Thigh and Drumstick 
Mushroom, Tomato, and Tarragon Sauce
Creamy Polenta
Charred Broccolini

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.



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! 

Our first seating from 6-7 pm here. Our second seating from 7:30-8:30 pm here.