Californios at Naked Kitchen
Saturday, July 6, 2013 at 6:00 PM (PDT)
San Francisco, CA
You're invited to a culinary experience prepared by chef Val M. Cantu of Californios at Naked Kitchen for an intimate glimpse into the future of Mexican cuisine.
Val M. Cantu began his culinary career at Uchi in Austin, Texas under James Beard alums: Tyson Cole, Paul Qui, and Phillip Speer. He moved to the Bay Area and was quickly hired by Sons & Daughters as Sous Chef, where, during his tenure, they were twice awarded one Michelin Star. He has staged with Benu, Saison, Atelier Crenn, Bar Tartine, Lazy Bear, Cultured Pickle Shop in Berkeley and Pujol in Mexico, City. He also has a Bachelor of Arts in English from the University of Texas at Austin.
The menu is a seven course degustation, designed to delight and surprise.
Each seating will be limited to 10 diners, seated around the spacious Chef's Table for an intimate and interactive dining experience.
***Naked Kitchen is BYOB***
We recommend something light, fresh, and crisp - Lambrusco, Rose, Sauvignon Blanc, a light Pinot or your favorite Lager!
Mo, formerly of bar Big will create a special pre-dinner cocktail for the guests.
For dietary restrictions, please contact us at firstname.lastname@example.org before reserving.
Californios is the creation of chef Val M. Cantu. The goal is to create a new and interesting Alta (Northern) California Mexican cuisine. The dishes are not traditional, the flavors are delicate and inspired, and the presentation is playful and beautiful.
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