2/05/2013 03:00:00 PM

Craft-to-Table Panel With State Bird and Bar Tartine

Three decades after Martha began evangelizing it, the do-it-all-yourself movement is stronger than ever. Nowhere is that more evident than in the local San Francisco chef community, where cooks are taking the sustainable and local ethos to the next level, raising their own goats, pickling their own kimchi and even busting out pottery wheels to maker their own plates. But can and should chefs do it all? Does craftsmanship outweigh the high costs of an all-DIY operation? Join crafty cooks Stuart Brioza and Nicole Krasinsky from State Bird Provisions and Nicolaus Balla and Cortney Burns from Bar Tartine at the upcoming Inforum panel on the Craft to Table movement on February 13 at they discuss the pros and cons of building your dishes and business from scratch. The second half of the program, a demo and cocktail party at State Bird Provisions, is already sold out but there are still tickets for the panel event here (February 13, 6 PM, $20 for tickets, $12 for members, $7 for students, SF Club Office, The Commonwealth Club, 595 Market St, 2nd Floor)


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