Presented By: Campari, 7x7 magazine & KCBS
Jan Birnbaum - Epic Roasthouse, Mark Franz, Parke Ulrich and Emily Luchetti - Waterbar, Pat Kuleto, Special Guest Chef Jeremiah Tower
Join SF Chefs for a meal that’s been 30 years in the making. On Thursday, June 21, the teams behind EPIC Roasthouse and Waterbar restaurants will come together with one of the founders of California cuisine, Jeremiah Tower, for a dinner dedicated to sharing the group’s collaborative culinary history and close bond. This epic evening will feature restaurateur Pat Kuleto and chefs Mark Franz, Jan Birnbaum, Emily Luchetti, Parke Ulrich and the now-retired Tower, back for one night only. Towers made a name for himself as the founder of the renowned restaurant Stars, where he worked alongside Franz and Luchetti. This group of culinary talents, including Birnbaum and Ulrich, not only share professional ties but are close friends. This dinner will celebrate their remarkable careers and Tower’s and Stars’ seminal roles in San Francisco culinary history.
The event will begin with hor d'euvres, Champagne and a Campari aperitif at Waterbar and will move to EPIC Roasthouse, where guests will enjoy a six-course meal in the intimate setting of EPIC's private dining space. Narsai David, food and wine editor of KCBS radio and famed restaurateur Cecilia Chiang (Mandarin) will be on hand to coax stories, both hilarious and touching, from this group of friends. Join them as they share an evening of memories, friendship and, of course, great food and wine.
6pm Hors d'oeuvres
Krug, Brut, France, Grand Cuvée
7:15pm Dinner at Epic
Wood Oven Roasted Shellfish
Didier Dagueneau, France, Pouilly-Fumé, Silex 2009
Whole Wild Sturgeon
Pierre-Yves Colin-Morey, France, Chassagne-Montrachet, 1er Cru, Les Caillerets 2008
Cinnamon Smoked Rotisserie Squab
Fluffy Potato Pancake, Brandied Cherries
Domaine Dujac, France, Gevrey-Chambertin, 1er Cru, Aux Combottes 2008
Williams Selyem, Pinot Noir, Russian River Valley, Rochioli Riverblock 2005
Julienne Trifecta of Endive
Treviso, Red Endive, Yellow Endive, Sausalito Springs Water Cress, Hazelnuts
Ruinart, Brut Rosé, France, Reims NV
Aged Wagyu Rib Eye
Lightly Pickled Apricots, Haricots Vert in Buerre Noisette and Potatoes Pave
Château d’Yquem, Sauternes, France, 1er Grand Cru Classé 1989
Emily’s Summer Berry Pudding
Veuve Clicquot Ponsardin, Demi-Sec, France NV
A portion of the proceeds from this dinner will benefit the Center for Urban Education and Sustainable Agriculture (CUESA).
Must be 21 or over to attend. Advanced ticket purchase required.