Join Yours Truly for a Climate One/Commonwealth Event, Plus A Franco-Filipino Feast & More
“The New Surf and Turf”
Join yours truly in conversation with Patrick Brown, founder of Impossible Foods, and Mike Selden, founder of Finless Foods, as we talk about “The New Surf and Turf,” innovative new protein products that mimic your favorite burger or seafood.
Brown, a former Stanford University biochemist, is the man behind the Impossible Burger, the plant-based burger that actually “bleeds” and has the texture of ground beef. Selden, also a biochemist, founded the start-up that’s aimed at creating real fish meat from stem cells.
With changes in climate, not to mention over-fishing of so many species, their inventions could have a profound effect on the way we eat in the future, as our world population continues to grow.
At the end of this fascinating talk, you’ll also get a chance to taste samples of Impossible Foods products prepared by Jardiniere restaurant.
General admission for non-Commonwealth member is $20. However, use the code, “Neighbor” at check-out to enjoy member ticket prices at $12 each.
Sundays Were Meant for Meat & Threes at Town Hall
San Francisco’s beloved Town Hall restaurant has debuted a fun “Meat & Threes” prix-fixe Sunday supper menu.
During 5 p.m to 9 p.m., diners have a choice of soup or salad, one of eight meats, three of 11 sides, and a slice of Key Lime pie.
Choose from mains such as Mary’s Buttermilk Fried Chicken, fresh local fish or Hot Smoked Prime Rib; and sides such as Mac ‘n Cheese Croquettes, Smoked Andouille Jambalaya or Warm Jalapeno Cornbread. Kids and vegetarian options also are available. Price is $45 per person.
The prix fixe is a nod to the childhood memories of executive chefs and brothers Mitchell and Steven Rosenthal, whose family would pile into the car and drive from New Jersey to the Carolinas and Georgia to enjoy Southern hospitality and of course, the joys of a plate of meat with three sides.
Franco Filipino Feast
Left Bank Brasserie in Menlo Park will add a Filipino twist to its usual French fare, Aug. 2, when it hosts a special Franco Filipino dinner.
Chef Brendy Monsada, of Filipino heritage, will offer up a $55 per person three-course menu that will be served family-style.
The appetizers include Sizzling Pork Sisig with grilled pork belly, pork jowl and garlic; and Pancit Canton, a traditional mix of stir-fried noodles, snow peas, carrots and green onions. Entrees, served with garlic rice, include slow braised Goat Kalderata, and Stuffed Jumbo Squid with Maui onions and young ginger. For dessert, indulge in Warm Cassava Cake or Buko Pandan with coconut, green jelly and multi-colored pearls.
Kalamansi juice and pineapple juice is included with the meal.
For reservations, call (650) 473-6543.