Rock the Earth is excited to announce that on Sunday, April 10, 2016, we’ll be holding an event of epic proportions to celebrate the local food movement in California. Hosted by celebrity chef and Rock the Earth Advisory Board member Chef Charlie Ayers, and featuring some of the Bay Area’s top chefs. This event will feature six courses of locally sourced cuisine, local brews and wines.
The event will feature live music.
Dine Out for Earth is limited to 65 people and will benefit Rock the Earth.
Date: Sunday, April 10, 2016
Time: 6:00-9:30 p.m.
Location: Calafia Café & Market A Go-Go, Town & Country Village, 855 El Camino Real, Suite 130, Palo Alto, CA 94301
Confirmed Chefs: Chef Gordon Drysdale (Sweetwater), Chef Tim Archuleta (Ichi Sushi), Chef Nate Keller (Zesty.Com), Chef Mark Dommen (One Market), Chef Sophina Uong (Revival Bar & Kitchen), Chef Sean Thomas (Blue Plate) and Chef Frank Otte (Calafia Café)
Cost: $95 per person (Jan. 27-Feb. 29); $115 per person (Feb. 29-April 15); $160 at the door (if available)
Chef Gordon Drysdale Sweetwater Music Hall, Mill Valle
Chilled Delta Asparagus Soup Shooters
scented with tarragon, meyer lemon creme fraiche and crispy
House Smoked Wild King Salmon
with mascarpone, capers, pickled shallots, parsley
Crispy Watsonville Artichoke Fritti
served with stinging nettle aioli
Chef Tim Archuleta Ichi Dozo Restaurant Group, San Francisco
Crispy Nori Chip, cured salmon roe, kombu pickle puree
Chef Nate Keller Zesty.Com,
Smoked Mushroom Soup
bourbon, sour cream espuma, rye crystals
Chef Mark Dommen One Market, San Francisco
Pancetta wrapped Passmore Ranch Sturgeon
with lentils and green garlic
Chef Sophina UongCalavera, Oakland
Crab & Pork Dumpling
calabrese chile, lemongrass brodo, pork cracklins
Chef Sean ThomasBlue Plate, San Francisco
Lamb Merguez and wild rice
lambchetta with bay leaf labneh cannoli, fava beans, strawberry
Chef Frank OtteCalafia, Palo Alto
Strawberry Lime Yogurt Cake
sous vide rhubarb, compressed strawberries, whipped cream,
rhubarb & strawberry curds
NOTE: Due to the nature of this event, the 6-course meal will be a fixed priced, fixed menu. Our chefs have graciously agreed to accommodate vegetarian and gluten free dietary restrictions IF we know in advance of your needs. Please let us know at firstname.lastname@example.org should you have any dietary restrictions.
NOTE: NO TICKETS WILL BE MAILED BUT RATHER THE PRIMARY TICKET BUYER’S NAME WILL BE ON THE REGISTRATION LIST AT THE DOOR. Thank you!