GP Dinner #176 | Inner Voices and Outer Potential

WHAT: GP DINNER #176 | Inner Voices and Outer Potential

WHERE: Jeremy's Loft, 54 Washburn Street, San Francisco, CA 94103

WHEN: 6:00 to 10:00pm on June 8th, 2024

PLEASE NOTE: ATTENDANCE LIMITED TO FIRST 40 PEOPLE WHO SECURE A TICKET HERE. YOU'RE WELCOME TO GIFT OR TRANSFER YOUR SPOT TO A FRIEND IF YOUR PLANS CHANGE. JUST LET US KNOW IN ADVANCE.

Please join us for our 176th dinner on June 8th at our friend Jeremy's loft in San Francisco.

Expect cocktails at 6:00 and our speaker around 6:45 with a family style feast introduced around 7:00, prepared by our professional chef. Wines will be thoughtfully paired with the menu.

ATTIRE: Attire is relaxed and informal.

About Good People Dinners: GP Dinners is a community built around meaningful ​conversations and delicious feasts, a moveable social club for those who value authenticity, a better way to connect with each other. We are also an event production business and regularly create tailored dinner series for a wide range of companies and organizations.

Our dinners are hosted at a variety of venues in the Bay Area, at Camp Earnest near Yosemite NP and around the country and the world. Every dinner includes a speaker on a wide range of topics and a chef prepared feast. To learn more about us, please visit our Founding Principles page.

Please email us at least 72 hours in advance if you have any dietary restrictions and we'll do our best to accommodate them.

OUR SPEAKER:

A recovering startup founder with four startups and one exit under his belt, our friend Peter Kovacs is an executive coach and thinking partner to leaders, founders, and change-makers who want to build a bold future with meaning and purpose.

Born in Hungary and raised in Algeria and Canada, Peter learned how to build bridges between people and cultures at an early age. He aims to make the world a better place for all through what he calls cultural intelligence (CQ). This often involves bringing people together with food (hence why he is a big fan of GP Dinners).

Tonight, Peter will challenge our thinking and help us to shift our mindsets around how we talk to ourselves.

Are we creating impact equal to our full potential?

Or are we stuck in limiting internal dialogues?

Are we ready to operate closer to our limits?

During tonight's conversation Peter will reveal the importance of self-talk. Come ready to be challenged, and perhaps leave transformed.

OUR CHEF:

Our friend Spencer Hochman crafts menus that mean many things to him, family… celebration... community... adventure... love. We are thrilled to welcome him as a lead chef for our Good People Dinners.

With Northern California Wine Country as his pantry, Spencer takes inspiration from the unparalleled produce and proteins the region offers, creating meals that speak to the seasons and our ocean and land’s natural abundance.

Spencer was raised in the Lower Hudson Valley just north of New York City, and began working with food in high school. After college, he decided to take cooking seriously, working his way through kitchens in Philadelphia, New York City and Sonoma county (most notably L'Artusi and Blue Ribbon Sushi & Izakaya). In the process, Spencer gained exposure to the styles and techniques of a variety of cuisines, including French, Italian, Spanish, American Barbecue, and Japanese Izakaya. After growing tired of preparing the same menu night after night, he now relishes the variety in both settings and cuisines that being a private chef offers. Outside of his own private parties, he works as an in-house chef to facilitate events at Gary Farrel Vineyards & Winery, William Selyem Winery, and Dutton Estate Winery.

Below: Chef Spencer's farro salad.

OUR MENU:

TO START:

Grazing table of local cheeses, spring crudités, Furikake whipped goat cheese, marinated shiitake, black sesame crackers (VG)

Tombo Albacore Crudo - spring peas, crispy tortilla (GF)

MAINS:

Sunray Farms Spring Mix - pickled fennel, roasted beets, nectarines, shallot vinaigrette, sourdough croutons (DF, VG)

Warm Pita

Beef Kofta Meatballs - tzatziki, pickled onionsZa’atar Spiced Tofu - “yoghurt” sauce (VE, GF)

Roasted Asparagus - pea shoots, though (VE, GF)

Roasted Cauliflower taking (VE, GF)

Couscous Tabbouleh (VE)

TO FINISH:

Olive Oil Cake - strawberry coulis, Crème fraîche mouse (VG)

Please email us at least 72 hours in advance if you have any dietary restrictions and we'll do our best to accommodate them.

Below: Chef Jamil Peden's beurre blanc salmon.

Drinks at 6:00, dinner at 7:00. Though a cocktail and some wine will be provided, guests are welcome to bring a bottle of wine to share.

Menu update will come soon to help you choose your bottles. We always make sure vegetarian friends will have plenty to eat. Please contact Raman or Karin in advance if you have any other dietary restrictions.

If you are wondering how you were included in this invitation, or would like to be removed, please contact ramanfrey@gmail.com

To sign up for future events, please register at

www.gpdinners.com

To learn more about the former summer camp we've purchased and refurbished near Yosemite, please visit us here. Camp Earnest is available for a campus buyout for groups from 15 to 75 guests at a time.

www.campearnest.com

Below: Chef Matt Garcia offers up a gorgeous salad with watercress, pickled shallots and watermelon.