Teach a Community to Fish
Join 18 Reasons and Bar Tartine for a very special dinner in support of our Cooking Matters program. Chefs Nick Balla and Cortney Burns will drop into the 18 Reasons kitchen for one night only to serve some of their favorite recipes. The meal will include wine pairings by Trac Le, Bi Rite Market's wine director, and will be served by the staff and board of 18 Reasons.
Our Teach a Community to Fish dinner series helps support our Cooking Matters program, which offers free cooking classes to over 2,000 low-income Bay Area families every year. The meal will be served by our staff and board of directors, giving us the chance to connect with our community.
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Pickles, bread and dips
Sweet potato and avocado salad with black walnuts and feta cheese
Chopped liver with gribenes, egg, gem lettuce and sprouted rye
Smoked potatoes with cultured ramps
Beef tartare on country toast
Rainbow trout with kohlrabi tzatziki, lentil croqettes and tomato jam
Sausage and preserved vegetables in chickpea sauce
Farmer's cheesecake with quince and cardamom
CHEFS NICK BALLA AND CORTNEY BURNS OF BAR TARTINE
Co-Chefs Cortney and Nick manage the kitchen of Bar Tartine in San Francisco. The food at this celebrated Mission district restaurant is hard to classify, except to say it relies heavily on local produce and the strong vision of its chefs towards layering bold flavors with powerful simplicity. Ingredients are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. A dinner might consist of flavors from Jutland, Hokkaido and Budapest within the same meal- the whole seeming utterly familiar. Varied whole grains and the use of fermentation inform the food, as well as the innovative natural leavened breads baked on premise daily by owner/baker Chad Robertson.
