Dinner recap: Eastern Mediterranean

Every one of our dinners is experimental. But last month, we tried something completely new: we hosted two dinners on consecutive nights! I was a little nervous about the additional prep, managing two guests lists, and (let’s be honest) the massive volume of dishes… but I think things actually turned out quite well.

Photos courtesy of Airbnb

The first night’s group, sent to us by Airbnb, was super fun. In addition to a handful of people from the company, the table also included several travelers from around the country, all visiting San Francisco and seeking food adventures. It was a real privilege to meet everyone and give several of our guests their first underground dining experience. Also, big thanks to Mike Xia, who was kind enough to take a break from getting his startup off the ground to help us out in the kitchen!

The second evening was a regular ticketed Hearsay dinner, and many of our diners were return guests. It’s really great to see people coming back again and again—thanks for being part of the experiment with us!

This is the menu we presented:

Watermelon, feta, chili
Can Mayol Loxarel “999” Brut Nature Rosat, Penedes

Romano beans, yogurt, dill
Skouras “Zoe” Rosé, Peloponnese, 2014

Smoked eggplant, za’atar
Domaine Sigalas “Aa,” Santorini, 2014

Whole roasted fish, avgolemono
Sipun Zlahtina, Island of Krk, 2013

Bisteeya
Musar “Jeune” Rouge, Bekaa Valley, 2012

Cardamom pistachio ice cream, figs, burnt honey
Yeni Raki

We have several private dinners on the books for October, so look for invites to our next regular ticketed dinner in your inbox in November. Cheers!

Dinner recap: Childhood

I don’t care who you are or where you’re from—everyone has strong food memories from childhood. Some of us think back fondly to summer ice cream cones by a lake. Some people can still taste Grandma’s lasagna or fried chicken. And for more than a few of us, the smell of chocolate chip cookies takes us right back to Mom’s kitchen.

What’s for dinner has always been a big topic of conversation and bonding for my family. When I was growing up, my mom made nearly everything our family ate, from bread to pickles and preserves to peanut butter. She grew herbs in the backyard and took me and my brother along to pick blueberries at the farms nearby. She taught me why you don’t eat tomatoes in December (unless you canned them, which we did) and why you should handle your bread dough as little as possible. And she was my co-conspirator for my very first dinner party—a Big Night-themed, six-course extravaganza for 12 of my friends in high school.

Those memories were the inspiration behind our April 11 menu. For this meal, each dish was a reimagined version of one of my earliest food memories (and in the case of the nuggets dish, memories of one of the foods I was forbidden to eat). My mom even flew in from Portland to help out! She’s an incredible baker, so all of the pastry and breads in the meal were her delicious handiwork.

Here’s the menu we presented. I grew up in Oregon, so the pairings all came from some of our favorite Oregon wineries and distilleries as well:

BREAKFAST (egg and bacon pop tart, hot sauce, maple)
House Spirits Coffee Liqueur

PB&J (foie gras torchon, brioche, three homemade jams)
Trisaetum “Estates Reserve” Willamette Valley Riesling, 2012

EAT YOUR VEGETABLES (asparagus, hazelnut, egg)
Eyrie Vineyards “Estate” Dundee Hills Chardonnay, 2011

LEFTOVERS (salmon, dill, bucatini)
Brick House “The Dragon’s Tale” Ribbon Ridge Gamay Noir, 2013

NUGGETS (chicken, honey mustard, peas + carrots)
Division-Villages “Beton,” 2014

SUMMER (strawberry shortcake)
Clear Creek Grappa Moscato

We’d love to see you at our next dinner. To get an invite, sign up for our mailing list!

Dinner recap: Inspired by Japan

Thank you to everyone who joined us for our Japan-inspired dinner on March 7! Here is the menu we presented:

Scallop, Lemon, Rose
Koshi No Tousetsuka Junmai Ginjo “Snow Flower” / Sparkling Cucumber Limeade

Radish, Carrot, Miso
2013 Muga Rose / Teapot Bitters Soda

Crab, Chawanmushi, Roe, Coriander
Alexander Jules 17/71 Manzanilla / Chilled Shiso Tisane

Octopus, Rice, Avocado, Nasturtium
Stone Smoked Porter / Chilled Pu-erh

Duck, Sunchoke, Kumquat, Dashi
Alexander Jules “Los Abandonados” 6/8 / 1980 Smoked Tung Ting Tea

Clementine, Gold
Dark & Stormy / Ginger Beer

Tonight’s menu and cocktail pairings

It’s just a few hours before our early spring cocktail pairings dinner. If you’re coming, we’re super excited to share this meal with you—and if you’re not… well… here’s what you’re missing. Sign up for our mailing list so you don’t miss out next time!

1
Radish, Brown Butter, Kumquat, Spring Herbs, Caviar
St. George Spirits Terroir Gin
or Chilled Spring Herb Tea 

2
Celeriac, Coconut, Mango, Pink Peppercorn, Vanilla
Barbancourt White Rhum, Coconut Water, Ginger
or Coconut Water, Ginger, Blackstrap Bitters 

3
Sea Scallop, Yuba, Fiddlehead Fern, Curry
Krogstad Aquavit, Meyer Lemon, Celery, Garam Masala
or Earl Grey Tea, Meyer Lemon, Celery, Garam Masala 

4
Beef Short Rib, Vietnamese Caramel, Charred Vegetables
Knob Creek Bourbon, Punt e Mes, Ginger, Candied Kumquat
or Chilled Pu-erh Tea, Ginger, Candied Kumquat 

5
Bitter Chocolate Cheesecake, Candied Orange, Pistachio
Housemade Horchata with Zaya Aged Rum
or Housemade Horchata