Thursday, March 7, 2013 from 6:00 PM to 8:30 PM (PST)
San Francisco, CA
San Francisco, California
London, United Kingdom
Please join us for an elegant, multi-course meal made and served by our students using local, organic, farm fresh ingredients whenever possible. This time, our menu focuses on family and class favorites:
Menu Draft (subject to change)
The Nibbles: Samosa and Bastilla Phyllo Triangles with Seasonal Crudites
The Salad: Leafy Greens with housemade pickles & cured seafood
The Main: Creole Vegetable Stew with Duck, Chicken, Shrimp & Cornbreads
Dessert: Dessert Trio (we can't tell you everything!)
Please let us know if you have any food allergies or preferences. Meat and fish are served alongside, family style, for maximum flexibilty.
Served in the heart of our school, our menu is alcohol free and dinner service will start promptly at 6:30pm, with beverages and nibbles offered beginning at 6pm, as you stroll through our early 1900's hallway and get settled. If you arrive earlier, please feel free to visit our friends at NOPA restaurant, 560 Divisadero at Hayes, to enjoy their city-renowned libations.
Street parking is available but you are also welcome to use our school lot and basketballcourt, the entrance driveway is at Pierce near Hayes Street. We look forward to seeing you!!!
Find out more about our class on our website: www.heatofthekitchen.org
When & Where
Heat Of The Kitchen
Culinary Arts class at Ida B. Wells High School. We cook together almost daily to practice our professionalism, connect to our working skills and expose ourselves to healthier food choices.