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Presented By: Campari, 7x7 magazine & KCBS
Jen Biesty - Scala’s Alicia Jenish - Grand Cafe
Chefs Jen Biesty and Alicia Jenish first became friends behind the burners of Loretta Keller’s
Bizou, where they often cooked dishes from the Basque region. These days, the friends cook in
restaurants just blocks from one another other and often meet for late-night drinks and eats at
neighborhood spots like The Burritt Room, Cantina, Ryoko’s and Sanraku. For their Dinner Party
Jen and Alicia are getting back in the kitchen together with a return to their early influences. Join
these two talented chefs for a family-style Basque feast featuring their unique interpretations
of dishes that meld the cuisines of France and Spain together. The dinner will be paired with a
delightful selection of Basque-style wines.
Brandade of salt cod with peach farm tomatoes, basil pistou, olive oil croutons
Chared baby octopus, olives celery hearts, saffron, fresno chilies
Marmitako local albacore tuna, wild fennel, squid ink aioli
HAY Roasted suckling pig, cranberry beans, wild greens, Romesco sauce
Guests will begin their meal with a handcrafted Campari aperitif, especially created by the chefs.
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.
Eye on the Bay’s SF Chefs Preview Series: Lamb and Beer Pairings