July 9, 2015
central kitchen strives to shape Northern Californian cuisine and embrace the wines and beers that enhance these flavors. We work with winemakers who practice organic farming and produce wines of high quality to complement the produce of this region. Building strong relationships and a dialogue with our wineries, breweries and guests is key and we would love to bring this dialogue to the table!
Each month central kitchen will host a special wine-maker who will join us at the restaurant. Their hardwork will be paired for our “let the kitchen decide” tasting menu, a special selection of by the glass wines as well as bottles for purchase that night and in our retail shop, salumeria. Check out all the great events below:
July 23 – Headlands Brewery
August 20 – Trumpet Wines
September 17 - Matthiasson Wines
September 12, 2015
On Saturday, September 12, in collaboration with Noisepop with Ne Timeas Restaurant Group will be taking over 20th Street between Harrison and Bryant from noon-6pm for a festival of food and music. The event is free to the public, and will feature performances by musical acts, as well as the Mission’s finest food and drinks, including some very special offerings from salumeria, central kitchen, and flour + water!
Salumeria will be setting up shop in central kitchen’s entrance and hosting a good ol’ fashioned barbecue, grilling house-made sausages and pouring cold ones all afternoon from noon-4pm.
From noon-6pm, Chef Mark Bolton will be manning central kitchen‘s very own booth, serving up delicious savory bites.
flour + water will be serving up treats in their street-side booth.
Throughout the day, each restaurant will also do a presentation in the Ne Timeas demo tent! From 12pm -5PM.
October 21, 2015
preservation dinner series
October 21, 2015 and February 3, 2016
$125 per person, $50 optional wine pairings
central kitchen is constantly preserving locally sourced ingredients to create thoughtful dishes for the future. These techniques allow us to showcase seasonal vegetables in various ways, which helps to craft a unique menu year round. Our culinary team uses methods such as fermenting, pickling and preserving alter the flavor profile to include them in dishes, inventing entirely new flavors.
Join us in on one of the four dates listed for the first of many preservation dinners. The dinner will be in one of our private dining rooms, the butcher block, which will be transformed to host a five-course dinner created with ingredients preserved since March, with optional wine pairings. Along with each course, our culinary team will offer an inside look at how each dish was created, as well their inspirations and techniques on preserving foods.
To finish the night, we will send you home with your own preserved central kitchen ingredients. We are looking forward to hosting you while bringing back the goods of winter and enjoying them at this springtime event.
To purchase tickets for this event, click on the date you would like to join us on:
Tickets for October 21, 2015 & February 3, 2016 will be available closer to the date of the event.
For further inquiry, contact Ashley Stuparich, event sales manager at (415)825-7005 or via email at email@example.com.