Events: Commonwealth Club – How We Eat

| July 30, 2008 | 1 Comment
  • 1 Comment

How We Eat SeriesI can’t recall a month with more spectacular culinary programs and special events than this August. In fact, for the entire month of August the Commonwealth Club is hosting their Bay Gourmet series called “How We Eat” with what must be a record-breaking 31 events! The events actually begin tomorrow, the last day of July. It includes dinners, demonstrations, panel discussions, authors, chefs, nutritionists and more.

If you’ve never seen the Hungry Planet book (now out in paperback), do check out this online slideshow.


Here are a few programs that particularly caught our eye. Check out the entire schedule online.

Eating the Right Way

A panel discussion focused on optimal nutrition and minimizing the hype. Panelists will be:

Kevin Lunny, Owner, Drakes Bay Oyster Company
Jessica Prentice, Author, Full Moon Feast; Co-owner, Three Stone Hearth Community Supported Kitchen
Helene York, Director, Bon Appetit Management Company Foundation
Naomi Starkman, Communications Director, Slow Food Nation – Moderator

Where: Club Office 595 Market St., 2nd Floor San Francisco
When: August 6, 2008, 5:30 p.m. wine and cheese reception, 6 p.m. program
How: $12 Club/Slow Food Nation members, $18 non-members. Purchase tickets.

The “Other” Chinatown: Shopping with Naomi Friedman

Explore the cultural, commercial and gastronomical treats of San Francisco’s Inner Richmond with Naomi Friedman, Culinary Educator. Includes lunch.

Where: Corner of Clement and 11th Ave.
When: August 9, 2008, 9:15 a.m. check-in, 9:30 a.m.- 1 p.m. program
How: Cost: $70 members, $82 non-members. Purchase tickets.

The Provenance of Beef (The Great Steak-Wine Adventure)

Enjoy an evening sure to delight the senses: an interactive steak-tasting event featuring four signature styles of beef from artisan producers of natural or organic beef, paired with four fabulous wines. Panelists:

Armand De Maigret, General Manager, Atalon, Napa Valley
Mac Magruder, Grass-Finished Beef and Pastured Pork Producer, Potter Valley
Marsha McBride, Executive Chef and Owner, Cafe Rouge
Carrie C. Oliver, Founder & CEO, The Oliver Ranch Company & Artisan Beef Institute

Where: Teatro ZinZanni, Pier 27/29, San Francisco
When: August 11, 2008, 6 p.m. check-in, 6:15-8:30 p.m. program
How: $65 members, $80 non-members. Purchase tickets

Related

Explore: , , ,

Category: events

About the Author ()

Amy Sherman began blogging in 2003, because all her friends and family were constantly asking her where and what to eat. Three months after it launched, Forbes chose her blog, Cooking with Amy, as one of the top five best food blogs, praising her writing as “smart, cozy and witty”. Since then her blog has been featured and recipes reprinted in many newspapers and magazines in the U.S. and the world. In addition to regularly updating her blog, Amy is a guest contributor to the Epicurious.com blog, and Contributing Editor of Glam Dish. She also writes restaurant reviews for SF Station. Her focus on Bay Area Bites is primarily cookbook reviews along with some interviews and current events. Amy is a recipe developer and freelance food writer. She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine. She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.
  • http://www.grubreport.com Stephanie

    Bay Area Bite’s very own Jen Maiser will be moderating the Jesse Cool “How We Eat” event next Monday, August, 4th @ the Cubberly Community Center in Palo Alto.

    “The creative force behind five local restaurants and author of seven cookbooks, Cool will share her 33 years of knowledge about organic, local and sustainable food, while encouraging home cooks to view organics as a lifestyle rather than a fad. By embracing the movement to local and sustainable foods, Cool ensures that from season to season, using the freshest and ripest ingredients available will enhance the flavors of your favorite dishes.”

    http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=17