Event: Dine Out Against Hunger

| December 14, 2008 | 1 Comment
  • 1 Comment

dine out against hungerWhat are you doing this coming Thursday? Nothing? In that case, make reservations for dinner out. In one fell swoop you can help both local restaurants and the hungry in our own community.

A maverick is someone who exhibits great independence in thought and action. True to the name, local Maverick restaurateur Scott Youkilis and wine director Michael Pierce created Dine Out Against Hunger, and organized some of the city’s top venues to donate up to 10% of Thursday December 18th dinner sales to the San Francisco Food Bank, which supplies over 600 food programs throughout the city.

Maverick will also take 10% off the tab for any customers making an additional donation to the Food Bank. Perhaps you’d like to make the donation in the name of a friend or a family member? Cross another person off your holiday gift list!

What: Dine Out Against Hunger

When: Thursday, December 18th, 2008

Where: Dinners to take place at the following restaurants: Participating restaurants are: Maverick, A16, Americano, Caffe Sociale, Delfina, Foreign Cinema, Incanto, Kuleto’s, Magnolia, Range, Serpentine, Slow Club, and SPQR.

How: Make reservations.

Why: If you’re wondering whether hunger is a problem in our fair city, it’s estimated that 150,000 San Franciscans are at risk of going hungry this holiday season. For every $1 raised during this effort, the Food Bank can distribute $9 worth of food into the community, thanks to its relationships with retailers, growers and distributors. San Francisco Food Bank’s goal is to distribute 66,000 holiday meals this season. Help make the holidays a little brighter for everyone.

If you haven’t eaten at A16 in a while, the A16 cookbook should whet your appetite. Here is a scrumptious recipe from A16 Food + Wine. The recommended wine to pair with this seasonal salad is Asprinio di Aversa from Campania.

Roasted Beet Salad with Fennel, Black Olives, and Pecorino

Serves: 4 to 6

Ingredients:

2 bunches medium-sized red beets (about 8 total)
Kosher salt
1⁄3 cup extra virgin olive oil, plus more for
roasting the beets
1 1⁄2 fennel bulbs
2⁄3 cup black olives, pitted
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice,
or as needed
Block of aged pecorino for shaving

Preparation:

Preheat the oven to 400ºF. Trim off the greens and the “tail” from each beet. (You can reserve the greens if they are in good condition and use them in the braised greens recipes on pages 230 and 232.) Place the beets in a roasting pan in which they fit snugly, and season with about 1 tablespoon salt and a drizzle of olive oil. Cover the pan and roast for 1 hour, or until the beets are tender when pierced with a wooden skewer or the tip of a paring knife. Remove the beets from the oven, let them cool just until they can be handled, and then rub off the skins with your fingers or peel them with a paring knife. Slice the beets into 1⁄3-inch-wide wedges. Cool to room temperature.

Meanwhile, if still intact, cut off the stalks and feathery tops (reserve for another use) from the fennel bulbs. Cut the bulbs in half lengthwise, then cut away the core. Cut the halves lengthwise into 1⁄4-inch-thick slices. Bring a medium pot of salted water to a boil. Add the fennel slices and blanch for about 2 minutes, or until they lose their raw bite. Drain, shock in ice water to halt the cooking, drain again, and set aside.

To make the vinaigrette, pulse the olives in a food processor until they form a chunky paste. Drizzle in the 1⁄4 cup olive oil and the vinegar and pulse briefly to combine. Taste for seasoning and add more vinegar if needed.

In a bowl, toss together the fennel and the 1⁄4 cup olive oil, coating the fennel evenly. Mix in the lemon juice and a pinch of salt, taste for seasoning, and adjust with more salt and⁄or lemon juice if needed. In a separate bowl, combine the beets and olive vinaigrette and toss until the beets are thoroughly coated with the vinaigrette.

To serve, place the beets in a salad bowl or on a platter and top with the fennel. Using a vegetable peeler, shave curls of pecorino over the salad. Serve immediately.

Recipe reprinted from A16 Food + Wine, copyright ©2008 by D.O.C. Restaurant Group, LLC, courtesy of Tenspeed Press.

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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.
  • Daniel

    There is an error in this recipe. The menu list calls for 1/3 cup of olive oil, while the preparation instructions call for using “the 1/4 cup” of olive oil for the the olive vinaigrette, plus “the 1/4 cup” of olive oil for coating the fennel.

    Sorry about that, but I double checked and that is exactly how the recipe is written in the book. I think 1/4 cup is probably enough oil. You can add always add more if the balance if off.

    Amy