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.
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.