What: Burgers & Beers for the Animals
Where: Pyramid Brewery and Alehouse
When: Sun., October 23, 6-10 p.m.
Cost: $15
The rundown: It's a benefit party for Stockton's Harvest Home Sanctuary, a big-ass awesome rescue ranch for animals. The evening will mainly involve eating tasty vegan burgers and piles of fries, and drinking gallons and gallons of beer. What could be better!? Oh yes, the fact that all the money raised goes to help animals rescued from shitty factory farms or shelters. A ticket buys you a burger and fries, with beer costing a little extra. Fortunately, all money raised goes to Harvest Home, so you can feel good about indulging your drinking problem. Pyramid will also have their newly-released seasonal Snow Cap beer.
At the event, you'll have the chance to meet the Harvest Home Animal Sanctuary Half Marathon Team, and sign up to join them. Really good marketing on their part because you'll be all fat and drunk and they'll be like, "Fatty! Get up on this!" and you'll be all, "I don't want to die before I'm 30!" Done and DONE!
Harvest Home strongly recommends buying $15 tickets online, but if you wait, it's $20 at the door (if there's room!).
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| Stafone Jackson |
Tonight Ichi Sushi in the Mission will donate 20 percent of its proceeds to the family of Stafone Jackson, a former star athlete at Mission High School who drowned on a camping trip last month.
Jackson was a former student of Ichi co-owner Erin Archuleta.
For more details on Jackson and the benefit, please read this story on SF Weekly's outstanding news blog The Snitch.
Fundraiser for Gaspar "Tio" Puch-tzek
Where: Hog & Rocks Restaurant
When: Saturday, Sept. 17, 11 a.m. to 4 p.m.
Cost: Donations encouraged
Hog & Rocks Restaurant will host a fundraiser for the family of Gaspar "Tio" Puch-tzek, a chef at Hog & Rocks who was shot and killed last week when he was mistaken for a gang member.
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| Shoshana Walter/The Bay Citizen |
| Gaspar Puch-tzek |
The fundraiser will feature a silent auction, with proceeds going to Puch-tzek's family; Hog & Rocks encourages other restaurants to donate items to the auction. Members of the community who wish to show their support can also bring donations to Hog & Rocks during its normal business hours, or they can send money via Paypal to drink@hogandrocks.com if they specify "Donation" in the message.
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| Puccini & Pinetti |
| Chef Richard Hodge wants you to work in his kitchen. |
Ever dreamed of working in a professional kitchen? How about paying someone to let you chop vegetables for five hours?
If you answered "yes" to either of those questions, Executive Chef Richard Hodge's Chef for a Day program at Puccini and Pinetti might be a dream come true -- though it's not entirely about paying to do someone else's dirty work.
"It's not for me -- it's an experience for them," Hodge says. "It's not just to come in and chop vegetables for five hours for me." Rather, the program aims to bring the glamorized work of a professional chef to normal people who want to learn some tricks by preparing a meal with Hodge, a meal they can enjoy with someone special afterward.
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Fundraiser for Adam Fine
Where: Harris' Restaurant
When: Monday, Sept. 12, 1-4 p.m.
Cost: $50
Harris' Restaurant will host a fundraiser for Adam Fine, an up-and-coming Bay Area chef who was paralyzed in a car accident in February at age 22.
Fine began cooking at the age of 14 and has worked at Farallon and Boulevard.
The fundraiser will feature a full buffet, wine, and cocktails donated by Harris', plus live music from the Susan Chen Jazz Trio and Load the Wagon. Tickets are $50 per person and available by contacting Harris' at (415) 673-1888 or info@harrisrestaurant.com.
Ahhh, high school cafeterias. Remember all those gourmet, organically farmed mustard greens? Can you still picture the juicy, locally sourced smoked pulled chicken baguette sandwiches?
Since we haven't relocated our public schools to another galaxy yet, you probably can't.
But those mouthwatering and totally non-cafeteria-grade items will be on the menu at a "School Lunch" hosted by Levi's and Chez Panisse's Alice Waters at Union Square's Maiden Lane this Wednesday from 12:30 to 2 p.m. All of the meal's ingredients will come from local farms, like Happy Quail Farms and Little City Gardens.
The event is part of Waters' Edible Schoolyard Project, which aims to improve the quality of food at public schools and educate students about food through hands-on work.
The program began in Berkeley but recently launched "a national initiative to develop and share edible education curriculum" online, spokesman David Prior says. The lunch has a $5 suggested donation, and proceeds will benefit this initiative, which includes the San Francisco Boys and Girls Club at Hunters Point.
Since attendees will be donating their hard-earned dollars to an initiative based in Berkeley, we figured we would see how the gourmet lunch compared to San Francisco's public schools' own fare.
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Karl Wilder is not your typical chef. He doesn't spend his days cooking up fantastic gourmet food -- he has taken the food stamps challenge, which means for the past month and a half, Wilder has limited himself to a budget of $1.33 per meal and struggles daily to balance nutrition and calories.
Wilder has organized a 12-hour cook-a-thon called Thanksgiving in August, which will be held on August 27 at St. Luke's Church. The price of admission is a donation to the Food Bank, however small. Attendees can taste Wilder's creations, and there will also be a wine tasting.
Wilder sat down with SFoodie to talk about the challenges of living on a food stamp diet.
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