San Francisco, California
London, United Kingdom
monday, october 14
9 course dinner + a copy of coi: stories and recipes
$285/pp or $395/pp w/ beverage pairings
price includes tax + service
tickets are non-refundable. dinner will begin promptly at 9:30 pm. please be on time, as we can't accommodate late arrivals.
about daniel patterson, chef/owner, coi
daniel patterson is a chef, restaurateur and food writer. he was born in massachusetts and moved to california in 1989. patterson opened his first restaurant, babette’s, in sonoma, in 1994 at the age of 25. in 2000, daniel opened elisabeth daniel in san francisco, which was nominated “best new restaurant” by the james beard foundation in 2001.
patterson now has three restaurants: coi (2006) in san francisco, and plum (2010) and haven (2011) in oakland. at coi, which has two michelin stars, patterson mixes modern culinary techniques with local ingredients to create dishes that speak of place, memory and emotion. it’s an approach that has earned him a worldwide reputation for pioneering a new kind of californian cuisine.
he is the winner of many awards, including “best new chef” by food & wine magazine in 1997 and “chef of the year” by san francisco magazine in 2007. coi was awarded four stars by the san francisco chronicle in 2008. he has been nominated for five james beard awards including “best chef: west” in 2013. coi is currently #58 on the san pellegrino world’s 50 best restaurants list. daniel has presented at numerous conferences around the world and is a member of the culinary collective cook it raw.
patterson is well known and respected for his food writing and has been published in the new york times, food & wine, financial times, san francisco magazine and lucky peach. his new book, coi: stories and recipes (phaidon), will be published in october 2013.
patterson plans to open his fourth restaurant on market street in san francisco in fall 2013.
about coi: stories and recipes
coi: stories and recipes features patterson’s unique mix of modern culinary techniques with local and wild ingredients to create dishes that speak of memory and emotion. the book will be published as patterson opens his fifth restaurant in the bay area in october –alta ca – located in downtown san francisco.
the book is written entirely by patterson, who is one of the rare chefs recognized for his talents in the kitchen with five james beard nominations and two michelin stars, but is also respected for his food writing in publications such as the new york times, lucky peach and food and wine. the cookbook features 68 recipes and forewords written by peter meehan and harold mcgee.
about momofuku ko
momofuku ko opened in 2008, and with 12 seats, is the smallest of the momofuku restaurants. at ko (which means “son of”), guests sit along a kitchen counter and are served by the cooks. dinner is a set tasting menu devised by the chef and his aides de camp, and it is usually about 10 courses long; at lunch the menu stretches out to 16 courses. like all the momofuku restaurants, ko uses local, seasonal ingredients, and changes its menu frequently, based on market availability. ko has two michelin stars, which it has retained for five years.
When & Where
booker and dax
booker and dax opened in january 2012 in the back of momofuku ssäm bar. booker and dax is a bar where new techniques and technologies are used in the pursuit of making delicious drinks. The approach to rethinking cocktails is considered, deliberate, and precision-oriented. booker and dax is headed by dave arnold. questions and curiosity are eagerly welcomed, but most of all, booker and dax appreciates anyone looking for a good, strong drink.