SFPFS Calendar




	Upcoming Events Recent Events Calendar Regional Groups Calendar Archive About SIGS	SFPFS Upcoming Events To ensure you don’t miss our compelling —and fun— events, please mark your calendars now. Other programs are also being developed, with dates to be confirmed. Monday, April 26^th The Vanilla Master Class, presented by SFPFS Gold Sponsor Nielsen-Massey, and hosted by Silver Sponsor The International Culinary School at The Art Institutes. Watch your e-mail for this announcement – it’s coming soon and you don’t want to miss this one! Tuesday, May 4^th Traveling Table’s May dinner will be at the elegant Sheba Piano Lounge, on Filmore Street in San Francisco, featuring its novel tri-continental, fused flavors of Ethiopian, Italian and American cuisine. Tuesday, May 25^th Stirring The Pot's “Beyond Wasabi & Soy Sauce: Japanese Ingredients Where You Least Expect Them” will be presenting a moderated panel of celebrated chefs who will reveal secrets of using many lesser-known Japanese ingredients in insightful, non-traditional ways. Thank you to Gold Sponsor Kikkoman and Silver Sponsor Ketchum for their support of this event. Monday, June 7^th June's Master Class will demonstrate the particular properties of Japanese knives, as well as a demo of how these knives are used in slicing of different types of sashimi. We are also looking to pair sakes with the sashimi. Come, learn and enjoy sashimi and sake with us. Spaces are very limited! Monday, July 26th This Master Class about crème fraîche, native to fine European cuisine, will illustrate how this tasty cultured cream can be included in innovative recipes for home or restaurant menus. Many thanks to Kendall Farms Crème Fraiche for this event. Saturday/Sunday August 14/15 Hold that weekend open for our traditional no-holds-barred Annual BBQ at Nick’s Cove! Weekend is set, but day is still to be confirmed. You won’t want to miss what everyone else is going to! Tuesday, September 14^th SFPFS member Kara Nielsen, Trendologist with the Center for Culinary Development, will moderate a panel about burgeoning restaurant trends.	Member News With the Julia-Julie buzz as inspiration to current and future food writers and bloggers, Jeannette Ferrary is teaching “Food Writing; From Soup to Nuts," a comprehensive, five session Food Writing course at Stanford; may be taken for credit or not. More info or to enroll, click here


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