Twelve Chefs Plus Six Farmers

Chef Dominique Crenn of Luce restaurant. (Photo courtesy of the InterContinental Hotel)

Put them together and you get, “A Moveable Feast,” a series of seasonal suppers held at a different restaurant each month to celebrate the relationships between local chefs and local farmers. 

The event is the brainchild of Dominique Crenn, executive chef of Luce Restaurant in the InterContinental Hotel in San Francisco. 

Each multi-course dinner, which will be prepared by two chefs, will be held the first Tuesday of the month at 7 p.m., beginning March 3, and continuing for the next six months. 

Each dinner is $80 per person or $100 with wine. A percentage of each ticket sale will benefit CUESA, the Center for Urban Education About Sustainable Agriculture, which operates the Ferry Plaza Farmers Market in San Francisco. Purchase tickets online  here.

Chef Bruce Hill of Picco. (Photo courtesy of Picco)

Here’s the line-up: 

March 3 at Luce Restaurant: Crenn will cook with Chris Kronner, formerly of the Slow Club, and Serpentine. Featured farm will be Iacopi Farm of Half Moon Bay. 

April 7 at One Market: Mark Dommen, executive chef of One Market, teams with Erica Holland-Toll of the Lark Creek Inn. Featured farm will be County Line Harvest, just southwest of Petaluma. 

May 5 at Picco. Bruce Hill, executive chef of Picco, joins with Greg Dumore of Ame. Featured farm is Marin Sun Farms

June 2 at Spruce: Mark Sullivan, executive chef of Spruce, will cook with Loretta Keller of Coco500 and the Moss Room. Featured farm is Knoll Farms of Brentwood. 

July 7 at Aziza: Mourad Lahlou of Aziza will team with James Syhabout of the soon-to-open Commis. Featured farmer will be Marin Roots

Aug. 4 at Americano: Paul Arenstam of Americano will cook with Chris Cosentino of Incanto. Featured farm will be Dirty Girl Produce.

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  • This sounds fun – are you planning to attend one or more of those dinners? It would be neat to see a write-up.

  • Why do chef promo pics usually feature them crossing their arms?

  • Oh, I get the tie here — FoodGal & “Dirty Girl Produce,” the last dinner on the 12-Chefs-Plus-6-Farmers route. [] Just a little slow here. You diversifying, Carolyn? Like a salmon swimming upstream in this bull economy 🙂

  • Sounds like a great idea. I hope all the dinners sell out.

  • Nate: Maybe they’re lost without a pair of tongs in their hands. 🙂
    Natasha: Not sure I’ll make it to the dinners, but we shall see. They sound delicious, don’t they?

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