Dinner and A Movie Pop Up: Garlic is as Good as Ten Mothers
A plated dinner with wine and beer for sale. This is not a cooking class. Guests will be seated at communal tables and wine and beer will be sold separately
. Review our registration and cancellation policies here.
Garlic is As Good As Ten Mothers was released in 1980 by Les Blank. The film celebrates one of the earth's most essential, ubiquitous and flavorful ingredients: GARLIC! Beloved and infamous Bay Area chefs, most notably, Alice Waters, are featured in this charming and appetizing documentary. Join us in the screening of this iconic film while you nosh on a garlicky feast!
We chose to host this pop up on Bastille Day as it was tradition to cook a garlic feast at Chez Panisse on this day every year - the holiday syncs up perfectly with when the first fresh garlic is being pulled from the ground. So this meal is not just a celebration of garlic, it is a celebration of our great privilege to live in a produce wonderland where we have access to the very best, very freshest garlic imaginable. With the help of our friends at BiRite Market, we will source only the finest and freshest ingredients to prepare this feast for you!
What to Expect:
6-6:30: Soft arrival, enjoy some popcorn, grab a beverage or a pitcher of beverages for your table, mingle with other garlic lovers
6:30: Movie starts! We’ll bring your meal to you to enjoy while you watch
7:30: Movie ends! We’ll bring you ice cream
7:30-8:30: Hang out, mingle, grab a breath mint!
MENU:
Popcorn with Homemade Green Garlic Powder and Parmesan
Summer Salad with Confit Garlic Vinaigrette and Herbs
Garlic Butter Roasted Chicken with Crispy Potatoes, Leeks and Garlic Aioli
Garlic Rosemary Ice Cream With Stone Fruit and Caramel (just try it, ok??)
This menu contains the following common allergens: Dairy, Wheat, Eggs. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Eat Together!
Gracie Schatz has been in the food industry for over fifteen years. In her career, Gracie has worked in a variety of places: as a baker and private chef in Eugene, OR, farming and cooking in Italy, raising pigs in the Sierra Foothills, butchering at the Fatted Calf in San Francisco, managing Avedano’s in Bernal Heights, cooking at Bay Area restaurants Molina and Cala and her own pop-up restaurant, Bread and Bones Supper. In Eugene, she started her own food justice nonprofit, Marigold Cooking Collective. After working with 18 Reasons as a guest instructor for the past 7 years, Gracie has decided to move from Eugene to San Francisco and join us as our head Chef. Her dream is to never stop learning about delicious food, to never stop exploring the many nuanced ways that food brings us joy, connection to culture, identity, seasons and community. 18 Reasons feels like the perfect place to explore this dream and she is so excited to be here!
