This year marks the 28th 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. flour + water 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 17, 2016. For tickets, packages, and all other information regarding this event, click here.
Starting Saturday, November 14, Chef Thomas McNaughton will offer weekend brunch at Salumeria from 10am – 2pm. On Saturday and Sundays, guests will be able to place brunch orders at Salumeria and enjoy their morning in the sun-filled courtyard and dining room.
Salumeria will offer new savory egg dishes such as Scrambled Eggs with pumpkin, goat cheese, spinach and chili, a Fried Chicken and Egg Sandwich, and Poached Eggs with braised pork cheeks, polenta and salsa verde, as well as some of central kitchen’s most beloved former brunch items such as the Bacon Walnut Sticky Bun and Apple Cider Donuts. Guests can also order sides such as Crispy Fingerling Potatoes with malt vinegar and Parmigiano, Avocado Toast with sourdough, lime, chili and sesame seeds, and Applewood Bacon, smoked in-house.
To accompany brunch, Director of Operations Andrew Record and Wine Director Sam Bogue have created a selection of delicious low proof cocktails to get the weekend morning started, such as the Pacifica, a build your own mimosa adventure that comes with a carafe of bubbly wine, half carafe of fresh squeezed orange juice, garden herb syrup and bitters.