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Exclusive Tasting Menu and Cocktail Hour

Americano, Trick Dog, 3rd Cousin, AQ Hillside Supper Club, Mago, One Market


Join Sprouts for a decadent dinner event featuring a 5-course tasting menu and wine pairing created and served by some of
SF’s favorite chefs. Dinner will be preceded by a Cocktail Hour highlighting cocktails and hors d’oeuvres from Trick Dog. The evening will be donated to Sprouts Cooking Club to support their community programs such as the Chef-in-Training and Scholarship Program.

March 20th, 2018
Cocktail Hour: 5-7 pm
Dinner: 7-9:30 pm
3rd Cousin, 919 Cortland Avenue, SF

Dinner with Wine Pairing: $140
Tasting Menu and Wine Pairing
​Your ticket will sponsor 3 weeks of training for a CIT intern

VIP Tickets: $200
Hand-Crafted Cocktails from Trick Dog and hors-d’œuvres by 3rd cousin
Tasting Menu and Wine Pairing
Signed cookbook by Alice Waters
Your ticket will sponsor a month of training for a CIT intern

Cocktail Hour Tickets:  $60
Hand-Crafted Cocktails from Trick Dog and hors-d’œuvres 
by 3rd cousin
Your ticket will sponsor a week’s training for a CIT intern

Table of 6: $1,200
Hand-Crafted Cocktails from Trick Dog and hors-d’œuvres by 3rd cousin
Tasting Menu and Wine Pairing
Your table will sponsor the entire training for a CIT intern

Table of 10, VIP tickets: $2,000 
Hand-Crafted Cocktails from Trick Dog and hors-d’œuvres by 3rd cousin
Tasting Menu and Wine Pairing
Your table will sponsor the entire training of 1 1/2 CIT interns

Chef Josua Perez of Americano

Chef Josua Perez of Americano

A native of San Francisco, Josua has worked at some of the most well-known restaurants in San Francisco, such as Firefly and Zuni Cafe. He joined the team at Americano in 2007 as sous chef and has since been appointed Executive Chef in 2014.

Chef Greg Lutes of 3rd Cousin

Chef Greg Lutes of 3rd Cousin
Lutes’ reverence for each and every ingredient that enters his kitchen  defines his cooking style. Starting as a dishwasher while attending high school in rural Illinois, the restaurant owners recognized his talent and started to teach him how to cook. He quickly progressed and today owns a restaurant of his own where community and seasonality shape his art.

Chef Tony Ferrari of Hillside Supper Club

Chef Tony Ferrari of Hillside Supper Club
Tony Ferrari was inspired to become a chef by age 13 while he worked as a dishwasher and pasta maker after school. He decided to attend culinary school and gained experience cooking in Miami, Europe and Thailand. After working at Acquerello and the Velvet Room, he decided to start his own restaurant –   Hillside Supper Club. 

Chef Mark Liberman of Mägo and formerly AQ

Chef Mark Liberman of Mägo and formerly AQ
One of the Bay Area’s most accomplished chefs, Mark was born and raised in the Bay Area. Formerly the chef de cuisine at Michelin-starred La Folie, Mark has had extensive training in fine dining. In 2010, Liberman competed in the Bocuse d’Or USA semi-finals, where he placed top 10. He was named Rising Star Chef Award in SF and owned AQ and Fenix. He will soon be launching his newest restaurant – MÄGO.

Chef Mark Dommen of One Market

Chef Mark Dommen of One Market

For over 20 years, Chef Mark Dommen has strived to blend the freshest ingredients from California with the classic French techniques he mastered during his training with some of the world’s most recognized culinary masters. He started his career at Fleur de Lys in San Francisco and then continued on to work in acclaimed restaurants in New York and San Francisco. He has been with One Market since 2004.

Trick Dog Owner and Mixologist, Scott Baird

Trick Dog Owner and Mixologist, Scott Baird
One of the Bay Area’s most celebrated mixologists, Scott Baird owns both Trick Dog and Bon Vivants, a consultant company that serves clients all over the world. Scott’s projects have earned several awards over his career such as Esquire’s “Best Bars in America and the StarChefs.com Rising Stars Bartender Award.

Support Chefs-in-Training

 
Sprouts offers In-Need Bay Area adolescents the opportunity to change their lives around by teaching them the essential vocational skills needed to land a job in the restaurant industry. For 6 months, Chef-in-Training Apprentices cook alongside some of the best chefs in the Bay Area right inside their restaurants, all while receiving a stipend for their labor. Our evening together will help raise money for Sprouts Chef-in-Training Program.  
Support Chefs-in-Training

If you are unable to attend the event, but would like to make a donation to Sprouts, please click on the link below.

Please contact sprouts@sproutscookingclub.org for any questions or special requests!

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