Evento

SHED Supper Series w/ Sonoma County Meat Co + Bar Tartine + Scribe Winery

An ongoing series of dinners with visiting chefs, winemakers, artisans and collaborators, the SHED Supper Series creates a unique experience for both the creators and participants. Join us upstairs in the Grange for engaging evenings as we highlight the many talented makers from the Bay Area and beyond.

Please join us for a lovely evening at SHED: part educational demo, part fine dining and all incredibly delectable.
A three part night including:
-A demonstration from Sonoma Meat Company's Rian Rinn on breaking down a HOG
-A wine toast between events
-Multi course menu prepared by Bar Tartine co-chefs Nick Balla and Cortney Burns, turning the hog into a delicious dinner, with the option to pair with Sonoma County's Scribe Winery.

Join Rinn as he demonstrates the step-by-step process of pork butchery. Using a sustainably and locally-raised Berkshire pig, participantswill learn how to safely and efficiently transform a whole carcass into primal cuts and then market cuts.

Co-Chefs Nick Balla and Courtney Burns take over delicious in their SF restaurant. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. Varied whole grains and the use of fermentation inform the food, and this night will be no exception. Come savor the flavor from one of SF's most loved restaurants.

The Scribe home base is 200 acres full of rich history, originally founded in 1858 by the Dresel brothers. Practicing "Farming With The Wild", they have been working to grow this vineyard to create a symbiosis with the native California landscape to produce some distinctly Californian wines. Scribe winery also provides Bar Tartine with many of their vegetal ingredients.