central kitchen

Upcoming Events

Whole Beast Feast

January 1, 2015

Whole Beast Feast in the butcher block at central kitchen
Starting in January, central kitchen introduced a new type of private dining in the butcher block. Whole Beast Feast is a four-course dinner created for you by one of our chefs, with the inspiration of the animal of your choice. For more info on Whole Beast Feast and other one-of-a-kind private dining experiences, refer to private dining.

Mow star chefs and vintners gala

April 19, 2015

meals on wheels star chefs and vintners gala at fort mason

This year marks the 27th annual MOW star chefs and vintners gala, bringing together 1,000 guests, more than 100 of Northern California’s top chefs, and 65 top vintners and mixologists to raise funds for homebound seniors. central kitchen proudly volunteers for this event and supports meals on wheels.  Chef Thomas McNaughton is honored to participate in this year’s event collaborating with other local chefs to create a one-of-a-kind  dining experience in support of Meals on Wheels.

This event will take place at fort mason on April 19, 2015. For tickets, packages, and all other information regarding this event, click here.

winter in spring preservation dinner

May 1, 2015

winter in spring preservation dinner
$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 May for the first of many preservation dinners (exact date to be announced). 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 January, 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.

Tickets will be available for purchase the week of March 23rd. For further inquiry, contact Kate Michels, Director of Sales and Marketing at (415)825-7005 or via email at events@netimeas.com.