55 Music Concourse Dr.
Golden Gate Park
San Francisco CA
94118
415.379.8000
Regular Hours:

Daily

9:30 am – 5:00 pm

Sunday

11:00 am – 5:00 pm
Members' Hours:

Tuesday

8:30 – 9:30 am

Sunday

10:00 – 11:00 am
Closures
Notices

Please note: The Academy will be closing at 3:00 pm on 10/24 (final entry at 2:00 pm). We apologize for any inconvenience.

There are no notifications at this time.

 

Local Bites

Local Bites

Get a taste of the Academy! Gather with friends and neighbors in the garden for a Sunday afternoon featuring local chefs, music, and fun for all ages. Sample tasty bites crafted by chefs who employ green practices and learn about local farmers markets, organic gardening, Academy landscaping and more!

Sunday, October 23

Enjoy the bounty of autumn, local chefs, sustainable organizations, good music, samples of beer, pumpkin painting, and more at Local Bites in October.

Specialty cocktails, wine, and non-alcoholic beverages available for purchase.

Schedule & Location

2:00 pm - 5:00 pm
West Garden, California Academy of Sciences

Pricing

Combo GA Adult   $39.95 (includes Event & Academy General Admission)
Combo GA Youth (4-17)*   $34.90 (includes Event & Academy General Admission)
Event Only Adult   $19.95 (does not include admission to the Academy)
Event Only Youth (4-17)*   $9.95 (does not include admission to the Academy)
Member   $14.95 (for members and their guests)
Member Youth (4-17)*   $9.95
*Children 3 and under are free.

Buy Tickets

Please Note: JFK Drive is closed to vehicular traffic on Sundays. If you drive, we recommend you enter the Concourse Garage at 10th and Fulton.

 

Chefs

Greg Dunmore

Greg Dunmore

Nojo

Greg Dunmore is the chef/owner of nojo restaurant, a California inspired izakaya, located in Hayes Valley. Before nojo he was the executive chef of ame in the St Regis Hotel and Chef de Cuisine of Terra in Napa Valley. Prior to California, Chef Dunmore worked in Atlanta at Bacchanalia and Floataway Cafe. He is graduate of the Culinary Institute of America in Hyde Park.

Dan Scherotter

Palio D’asti

Palio’s menu is a veritable culinary tour of Italy; emphasizing the cooking of different regions throughout the year. Chef/Owner Dan Scherotter, who personally oversees the kitchen daily has studied, lived, and worked in Italy. A founding restaurant member of Slow Food San Francisco, Scherotter insures that Palio’s menu utilizes locally sourced and organic produce from small family farms as well as sustainable meats, poultry and fish.

Tom Rippy

Betty Zlatchin Catering, LLC

Tom’s first job was at his aunt and uncle’s café in Clinton, OK, where Tom was born and raised. Before joining Betty Zlatchin Catering as the executive chef in 1990, Tom was the pastry chef at Zuni, where he perfected his dessert repertoire that dazzles today. Tom Rippy and Betty Zlatchin Catering have enjoyed over 20 years of success together. Great food is Tom’s passion and creating delicious cuisine for events both big and small keeps him on his toes.

Marlon Mariano

The Academy Café

"A cool hand in the hot kitchen." -Chef Martin Yan

For the past 11 years, Marlon has been honing and fueling his passion for great food. Starting his career at In-n-Out Burger helped him establish the culinary philosophy of fresh, local, and minimal. After graduating from the California Culinary Academy in 2000, he began the journey that eventually landed him with The Academy Café. Along the way, he has worked with Viognier, Julia’s Kitchen, Michael Mina, Pres a Vi, and Bon Appetit Management Company at Google.

Sol Food Puerto Rican Cuisine

Sol Hernandez

Sol Food

Sol Food Puerto Rican Cuisine started at the San Rafael Farmers' Market in 2003. We now have 3 locations in San Rafael offering homemade authentic Puerto Rican food using fresh and healthy ingredients.

Owner Sol Hernandez was born and raised in Marin County, with roots in Santurce, Puerto Rico. She learned to cook from different family members and friends throughout the years.

 

Music

Panique

Panique is a quartet specializing in acoustic swing pioneered in the 1940s by Django Reinhardt. The group also performs a classy blend musette waltzes, traditional gypsy songs, and original compositions. Panique has performed all over the Bay area, and continues to play 3rd Tuesdays at Revolution Cafe in San Francisco.

 

Organizations

GreenLeaf

Founded in 1975, GreenLeaf is an innovative industry leader committed to the seasonal, local, sustainable model of food distribution. They have close, long standing relationships with over 500 local growers and are proud of our long affiliation with Eco Farm, CAFF, CCOF, and SAGE. The cornerstones of GreenLeaf and the key to their success are integrity, good service, and top quality.

TCHO

TCHO is a San-Francisco-based craft chocolate manufacturer obsessed with creating the finest chocolate, innovating in everything we do, and making a better world. TCHO's New American Chocolate explores the pure flavors inherent in cacao itself. Our newest product, SeriousMilk, is milk chocolate grown up. TCHOSource is our innovative sourcing program that goes beyond Fair Trade to partner directly with growers, enabling them to evolve from commodity- to flavor-bean producers. The majority of TCHO’s chocolates is organic, Fair Trade, and kosher — and all are obsessively delicious.

Occidental Arts and Ecology Center

The Occidental Arts and Ecology Center advocates for, trains the public in and provides a concrete, practical demonstration of sustainable living. Some of OAEC’s programs include the Mother Garden Biodiversity Program, Permaculture, School Garden Teacher Training and Support Program, the Water Institute and the Intentional Communities Program.

Garden for the Environment

Garden for the Environment

Garden for the Environment wants you to get your hands dirty. Every weekend of the year we teach hands-on workshops to urban gardeners and urban farmers in organic gardening, sustainable landscaping, and urban agriculture. Want to learn to grow organic salads, heirloom apple trees, or California Native plants. Check out our calendar of classes at www.gardenfortheenvironment.org.

Clover Stornetta Farms

Clover Stornetta Farms

For 3 generations Clover Stornetta Farms has been committed to supporting local dairy farmers. Everyday, every drop of Clover milk is sourced from family farms located in the lush, rolling hills of Sonoma and Marin counties. Clover is a family owned dairy company that places high value on the concepts of sustainability, the humane treatment of animals and educating consumers on where their food comes from.

Earl's Organic Produce

Earl’s Organic Produce

Located in the San Francisco Wholesale Produce Market since 1988, Earl’s Organic Produce is the sole 100% organic operation in the market. Our mission is to serve our customers, our growers, and the land with passion and integrity while honoring our growers as they farm for today and future generations.

Anchor Brewing

Anchor Brewing Company

Making beer in San Francisco since 1896, the Anchor Brewing Company has played a significant role in the city’s rich history. Anchor’s ten unique beers – including Anchor Steam® – are all produced in one of the most traditional and handsome breweries in the world. Each brew is virtually handmade from an all-malt mash in our handcrafted copper brewhouse, a veritable museum of the simple, traditional breweries of old. Anchor Brewing Company will be providing seasonal samples.

City Bees

City Bees

Robert MacKimmie founded City Bees in 1996 to assist threatened honeybee populations and increase pollination regionally through co-habitation in neighborhood city settings. Sustainable production of exquisitely unique and distinctive honeys from San Francisco and other Bay Area micro-climates provides health and culinary benefits for all.

edible Marin & Wine Country

edible Marin & Wine Country

edible Marin & Wine Country is a quarterly publication that tells the stories of the extraordinary farmers, ranchers, cheesemakers, fisherfolk, chefs, bakers, winemakers, brewers, distillers and other food artisans in Marin, Napa and Sonoma counties. Features include profiles of local food producers, what’s in season in local farmers’ markets, a list of those markets, recipes from local chefs and an Eat Local Dining Guide featuring restaurants and cafes that emphasize local, seasonal ingredients.

Sunday, September 25

Enjoy the bounty of Autumn, local chefs, sustainable organizations, good music, a no-host bar, and friendly people at Local Bites in September.

Schedule & Location

2:00 pm - 5:00 pm
West Garden, California Academy of Sciences

Pricing

Combo GA Adult   $39.95 (includes Event & Academy General Admission)
Combo GA Youth (4-17)*   $34.90 (includes Event & Academy General Admission)
Event Only Adult   $19.95 (does not include admission to the Academy)
Event Only Youth (4-17)*   $9.95 (does not include admission to the Academy)
Member   $14.95 (for members and their guests)
Member Youth (4-17)*   $9.95
*Children 3 and under are free.

Buy Tickets

Please Note: JFK Drive is closed to vehicular traffic on Sundays. If you drive, we recommend you enter the Concourse Garage at 10th and Fulton.

 

Chefs

Anthony Strong

Locanda

Anthony Strong, Executive Chef at Locanda on Valencia Street, is known for his way with Italian cooking, however, like many chefs, he cut his teeth on the French technique while working as the sous chef at an upscale French restaurant. At Locanda, Chef Anthony has mastered the deceptively finicky art of pizza dough, and GQ Magazine has ranked his "panna pie" third in the United States.

jW Foster

The Fairmont Hotel

jW Foster brings a passion for food and its relationship with the local environment to his role as Executive Chef of The Fairmont San Francisco where he takes a fresh-market approach in his interpretation of classic American cuisine. At the Fairmont, he has established a 1,000-square-foot culinary garden, where he also maintains four beehives so his guests can enjoy home-harvested honey and herbs along with some of his favorite handcrafted foods including charcuterie, mustards, chutneys and preserves.

Annie Pettry

The Moss Room

Annie Pettry began honing her culinary skills at a young age. Raised on a sustainable farm in NC she became passionate about preparing and tasting new flavor combinations, landing her the position of household chef and leading the way into the restaurant world. Classically trained at the French Culinary Institute in New York City and with over 17 years of restaurant experience, Chef Annie Pettry brings her soulful and worldly influence to her position as Sous Chef of the Moss Room.

Chris Borges

Chris Borges (Executive Chef)

Taste Catering & Event Planning

Born and raised in New Orleans, Chris learned at an early age to appreciate the food and cooking that remains such a integral part of life in that great city. Chris is a graduate of Stanford University and the California Culinary Academy. He was promoted to executive chef in February 2005 and continues to inspire and be inspired by Taste’s progressive passion for excellence and, of course, by the wonderful bounty of food that the Bay Area has to offer.

 

Music

Classical Revolution

Classical Revolution has presented chamber music events in venues all around the Bay, with the goal of presenting high quality performances in locations that are accessible to as many people as possible. The concept has spread world-wide, with active chapters in over 25 cities. Classical Revolution was formed in 2006 at Revolution Cafe in the Mission District, where we continue to present chamber music every Monday night.

The Musical Art Quintet is a high energy string ensemble that has forged a reputation by performing a variety of styles including Latin, jazz, blues, klezmer, and classical.

 

Organizations

GreenLeaf

Founded in 1975, GreenLeaf is an innovative industry leader committed to the seasonal, local, sustainable model of food distribution. They have close, long standing relationships with over 500 local growers and are proud of our long affiliation with Eco Farm, CAFF, CCOF, and SAGE. The cornerstones of GreenLeaf and the key to their success are integrity, good service, and top quality.

City Bees

Robert MacKimmie founded City Bees in 1996 to assist threatened honeybee populations and increase pollination regionally through co-habitation in neighborhood city settings. Sustainable production of exquisitely unique and distinctive honeys from San Francisco and other Bay Area micro-climates provides health and culinary benefits for all.

TCHO

TCHO is a San-Francisco-based craft chocolate manufacturer obsessed with creating the finest chocolate, innovating in everything we do, and making a better world. TCHO's New American Chocolate explores the pure flavors inherent in cacao itself. Our newest product, SeriousMilk, is milk chocolate grown up. TCHOSource is our innovative sourcing program that goes beyond Fair Trade to partner directly with growers, enabling them to evolve from commodity- to flavor-bean producers. The majority of TCHO’s chocolates is organic, Fair Trade, and kosher — and all are obsessively delicious.

Rock The Bike

Rock The Bike produces a series of Pedal Powered Stage music events including the Bicycle Music Festival. They bike to their events whenever possible, carrying heavy gear on cargo bikes. They are the makers of the Fender Blender line of Bike Blenders and are proud to share their new Ice Cream Bike.

Earl’s Organic Produce

Located in the San Francisco Wholesale Produce Market since 1988, Earl’s Organic Produce is the sole 100% organic operation in the market. Our mission is to serve our customers, our growers, and the land with passion and integrity while honoring our growers as they farm for today and future generations.

Edible San Francisco

Edible San Francisco is one of seventy Edible Communities magazines that create editorially rich, community-based, local-foods publications in distinct culinary regions throughout the US and Canada. Edibles connect consumers with family farmers, growers, chefs, and food artisans of all kinds. Bruce Cole publishes Edible San Francisco Magazine and is co-chair of Edible Institute, the non-profit arm of Edible Communities.

Kendra Hauser

Kendra Hauser

Kendra Hauser is the Landscape Exhibits Assistant at the Academy. She and her supervisor, Alan Good, maintain the Academy’s seven acres of outdoor landscapes on the ground and roof. Kendra collects and propagates seeds, plants natives in the gardens and collaborates with volunteers. With a background in plant ecology, she has worked on organic farms, native plant nurseries, and studied annual grasses. She is passionate about urban homesteading, heirloom vegetables, beekeeping and seed saving.

 

Sunday, August 21

Celebrate the wonderful fruits of August! You’re sure to see and taste some crafty and delicious bites by our next set of famous local chefs – tomatoes, peaches anyone?

Schedule & Location

2:00 pm - 5:00 pm
West Garden, California Academy of Sciences

Pricing

Combo GA Adult   $39.95 (includes Event & Academy General Admission)
Combo GA Youth (4-17)*   $34.90 (includes Event & Academy General Admission)
Event Only Adult   $19.95 (does not include admission to the Academy)
Event Only Youth (4-17)*   $9.95 (does not include admission to the Academy)
Member   $14.95 (for members and their guests)
Member Youth (4-17)*   $9.95
*Children 3 and under are free.

Buy Tickets

Please Note: JFK Drive is closed to vehicular traffic on Sundays. If you drive, we recommend you enter the Concourse Garage at 10th and Fulton.

 

Chefs

Angela Gong

The Moss Room

Angela Gong left an overseas career in broadcast journalism to pursue her passion for pastry. She returned to the states to attend the Culinary Institute of America in St. Helena and graduated in 2006. In 2008, Angela joined the Moss & Stone team as Sous Pastry Chef and quickly incorporated “seasonality” into the Moss Room’s local and organic theme. Angela helped build the pastry departments for The Moss Room and Academy Café, and now as the Executive Pastry Chef, commits herself to upholding the organic and seasonal menus of both restaurants.

Eric Magnani

Global Gourmet Catering

Chef Eric Magnani has lived in the U.S., the Caribbean and the UK. Chef Magnani graduated from the culinary program at Clark College and the Culinary Institute of America where he was transformed from an eager cook to a solid culinarian. Eric worked in New Orleans, soaking up the area’s passion for Cajun and Creole food, and has worked at the resorts at Little Palm Island, Auberge du Soleil, The Carneros Inn and The Lodge at Pebble Beach. Chef Magnani heads Global Gourmet Catering, San Francisco’s first large scale certified green catering company.

Matthew Dolan

Executive Chef/Managing Partner

Twenty Five Lusk

Matthew Dolan has been developing his culinary talents since he was fourteen years old. He attended the Culinary Institute of America in Hyde Park, New York where he worked with many “salty old European chefs” who emphasized the fundamentals. Chef Dolan worked at Emeril Legasse in New Orleans, Toppers in Nantucket, and Ravintola Demo in Helsinki. Now he is realizing his dream of building a kitchen at Twenty Five Lusk where he delivers inspired cuisine that demonstrates his passion and commitment to excellence.

Nopalito

Nopalito is a vibrant neighborhood Mexican kitchen, celebrating the traditional cookery of Mexico and utilizing our philosophy of purchasing local, organic and sustainable ingredients. We are open for service, eat in or take out, seven days a week and serve continuously each day. We are open from 11:30 am - 10:00 pm, Monday - Sunday. We are here to create sustainable communities.

DOSA

Anjan and Emily Mitra opened DOSA 6 years ago to serve dishes inspired by the striking flavors of Southern India with an urban dining experience that exists in the rapidly-evolving Indian Cities. K Paul Raj has been a chef at DOSA on Valencia since it opened and has headed the kitchen for the last 3 years. He was born and raised in Tamil Nadu, Southern India. In 1998 he got his bachelors in Culinary Science & Hotel Management in Coimbatore. Among other places, he worked at the Reethi Resort in the Maldives before finding his way to DOSA.

Craig Stoll

Delfina

Craig Stoll’s love and respect for soulful Italian cooking have come to define him. Graduating from the Culinary Institute of America, Craig worked at Campton Place, Postrio and Splendido before heading to Italy where he attended the ICIF cooking school in Torino, Italy. His externship at Tuscany’s one Michelin star restaurant Da Delfina led to his vision of creating Delfina, a small, casual restaurant in the Mission serving rustic Italian food infused with San Francisco’s local and sustainable values.

Kelly Degala

Academy Café

Former Pres a Vi and Va de Vi Executive Chef Kelly Degala has received considerable acclaim throughout his career, and has been awarded multiple four-star reviews for his menus. Born and raised in Honolulu, Degala received his culinary training at The University of Hawaii, Kapiolani Community College Culinary program. Degala was the Executive Chef of the five-diamond boutique hotel Alana Waikiki in Hawaii and Corporate Chef for Gordon Biersch Restaurants and Anthony’s Restaurants in Washington State. Currently, the Executive Chef of the Academy Café, Chef Kelly was also selected to be a featured chef when PBS/Discovery Channel filmed their Great Chefs series in Hawaii.

 

Music

Carolyna Picknick

Featuring versatile fiddler Dina Maccabee (Real Vocal String Quartet, Evie Ladin) and accomplished guitarist Sylvain Carton (Japonize Elephants, John Vanderslice), acoustic group Carolyna Picknick harnesses the energy of Appalachian string band music to bend original tunes and diverse folk melodies to its dynamic, free-spirited will.

 

Organizations

GreenLeaf

Founded in 1975, GreenLeaf is an innovative industry leader committed to the seasonal, local, sustainable model of food distribution. They have close, long standing relationships with over 500 local growers and are proud of our long affiliation with Eco Farm, CAFF, CCOF, and SAGE. The cornerstones of GreenLeaf and the key to their success are integrity, good service, and top quality.

City Bees

Robert MacKimmie founded City Bees in 1996 to assist threatened honeybee populations and increase pollination regionally through co-habitation in neighborhood city settings. Sustainable production of exquisitely unique and distinctive honeys from San Francisco and other Bay Area micro-climates provides health and culinary benefits for all.

Straus Family Creamery

Straus Family Creamery strives to consistently provide the highest quality, best tasting, organic milk, yogurt, butter, ice cream, and sour cream made with minimal processing and wholesome ingredients. Straus Family Creamery makes business decisions based upon environmental and ecological considerations, which support the philosophy of sustainable, organic family farming, for the health and well being of the company, its producers, employees and the community at large.

 

Sunday, July 31: A Taste of Summer

It’s finally summer in San Francisco and we have an incredible lineup for our first event! It’s sure to be sizzling with seasonal treats from our hot local chefs so feed your inner foodie and learn about local produce, Academy landscaping practices, and how to garden in the city, all while dancing to funky beats.

 

Chefs

Loretta Keller

The Moss Room

The Academy’s own Loretta Keller has partnered with Chef Charles Phan of The Slanted Door in the Academy Cafe and The Moss Room restaurants. One of San Francisco’s preeminent female chefs, Loretta opened Bizou in 1993 and in 2005 transformed it into COCO5OO, a San Francisco Chronicle “Top 100” restaurant. Loretta is known for sourcing local, organic ingredients for her soulful and beautifully executed dishes.

Michael Morrison

COCO500

For years Michael has been expressing his love of Mediterranean food at COCO5OO as executive chef. Now Chef Morrison has taken the helm of The Moss Room in collaboration with owner Loretta Keller where they focus on modern California cooking. "Food is a powerful thing and we take great care sourcing, handling, and preparing everything we serve at The Moss Room and COCO5OO.”

Jessica Boncutter

Bar Jules

Chef Jessica Boncutter is known around San Francisco, having been chef at Hog Island Oyster Bar and Zuni Cafe. Bar Jules has a stated commitment to sustainable practices and is buying most of their ingredients from local farmers and sustainable sources. Bar Jules is a true neighborhood spot and was featured as one of Bon Appetit’s “Top Ten New Restaurants.”

Erik Lowe and Bruce Hill

BIX

Chef de cuisine Erik Lowe was the executive sous-chef at Ame before joining Chef Bruce Hill at North Beach's longstanding supper club, BIX. BIX is one of the San Francisco Chronicle’s Top 100 restaurants and sources most of their vegetables and fruits from local farms. BIX also focuses on local, sustainable seafood and meats that are free of antibiotics and hormones.

Justine Kelly

The Slanted Door

The Slanted Door, where Justine Kelly is Chef de Cuisine, is a modern Vietnamese restaurant that showcases the abundance of produce, as well as ecologically farmed meat, game and poultry found at farms around the San Francisco Bay Area.

 

Music

CelloJoe

CelloJoe is an anomaly in the world of cellists. By combining cello with beatboxing, he has created a unique genre: classical hip hop. Looped and layered beats and funky cello form a rich soundscape for intelligent lyrics; CelloJoe spreads joy, laughter and consciousness raising vibrations. His eclectic sound also incorporates the style of old time, jug band, blues and kids' music.

 

Organizations

GreenLeaf

Founded in 1975, GreenLeaf is an innovative industry leader committed to the seasonal, local, sustainable model of food distribution. They have close, long standing relationships with over 500 local growers and are proud of our long affiliation with Eco Farm, CAFF, CCOF, and SAGE. The cornerstones of GreenLeaf and the key to their success are integrity, good service, and top quality.

City Bees

Robert MacKimmie founded City Bees in 1996 to assist threatened honeybee populations and increase pollination regionally through co-habitation in neighborhood city settings. Sustainable production of exquisitely unique and distinctive honeys from San Francisco and other Bay Area micro-climates provides health and culinary benefits for all.

Fifth Crow Farm

Fifth Crow Farm is a diversified organic farm in Pescadero, CA. Only 45 miles from San Francisco, Fifth Crow Farm provides everything from beans to greens to Peninsula farmers’ markets and restaurants. They also have a Community Supported Agriculture program. Fifth Crow Farm sees its farm as more than a business: it is an engine for positive change in the world of food and agriculture.

Petaluma Seed Bank

Heirloom vegetables are the product of centuries of intuitive selection by countless generations and are a treasure trove of traits like earliness, productivity, nutrition and taste. The Petaluma Seed Bank offers over 1,200 varieties of heirloom seeds, garlic, tools, books and hundreds of local hand-made gifts and food items.

Occidental Arts and Ecology Center

The Occidental Arts and Ecology Center advocates for, trains the public in and provides a concrete, practical demonstration of sustainable living. Some of OAEC’s programs include the Mother Garden Biodiversity Program, Permaculture, School Garden Teacher Training and Support Program, the Water Institute and the Intentional Communities Program.

Recipes

Annie Pettry

The Moss Room

Citrus Cured Salmon

Here’s a great way to make the salmon season last at least a few days longer...

1 side Wild Salmon- skin on about 2 lbs.
Dried Kombu - 4-6 sheets
2 tsp. Absinthe
2 tsp. Salt
2 tsp.Turbinado sugar
1 tsp. Each Zest of lemon, lime, orange and grapefruit
1 tsp. Sumac
1 tsp. Wild fennel pollen

Lay overlapping sheets of kombu on a cookie sheet large enough to hold the salmon. Sprinkle 1 tsp. each of salt and sugar on the skin side of the salmon and lay it skin side down on the kombu. Sprinkle salmon flesh with remaining ingredients. Cover with overlapping sheets of kombu. Wrap with plastic wrap, weigh down with a heavy plate and place under refrigeration for 3 days. Remove from kombu, slice thinly and enjoy.

 

Chris Borges

The Taste Catering

Blue Cheese Flan with Red Tomato Chutney

(serves 6)

1.5 T unsalted butter 3 T all purpose flour

1 cup whole milk 2 cup heavy cream 1 T kosher salt 2/3 cup crumbled blue cheese 1 whole egg 3 egg yolks

1 T unsalted butter for greasing ramekins

1/2 cup Taste Tomato Chutney (recipe follows) 3 t high quality extra virgin olive oil

In a heavy bottom sauce pot, make a roux with the butter and flour. Do not let the roux get any color. Cook the roux for at least two minutes.
Add the milk and cream, whisking frequently to remove any lumps. When hot, add blue cheese and whisk until smooth.
Strain mixture through fine chinois.
Off heat, slowly add the eggs and yolks (you should temper the eggs with a little of the hot mixture first). Pour in buttered ramekins and bake in a water bath at 300 for approximately 30 minutes or until the very center are almost set.

Top with the chutney and a drizzle of quality Italian olive oil.

’Taste’ Tomato Chutney (makes 2 cups)

1.5 lbs ’Taste’ tomatoes
1 ea orange bell peppers, chopped finely
½ ea red bell pepper, chopped finely
¾ cup yellow onion, chopped finely
2/3 cup sherry vinegar
1 cup apple cider vinegar
½ cup sugar
1 t kosher salt
2 t yellow mustard seeds
½ t fresh ground black pepper
½ t red chili flakes

Peel, seed, and chop tomatoes. In a heavy bottomed saucepot, bring vinegars to a boil with the sugar, salt, mustard seeds, pepper, and chili. Stir in the tomato, peppers, and onions. Simmer mixture very slowly, uncovered, stirring frequently, until mixture is reduced to about 2 cups, about 1.5 hours.

 

jW Foster

The Fairmont Hotel

House Honey Roasted Pumpkin Bruschetta

Bellwether Creamery Ricotta, Fennel Salad, Walnut Crostini
PORTION: 6

Ricotta Cheese
12 x tbsp. ricotta cheese

In a mixing bowl whip ricotta until smooth and allow time to refrigerate

Crostini
12 – thin slices of walnut bread
olive oil
sea salt – to taste

Pre heat oven to 375. Lay slices of bread on sheet pan, drizzle with olive oil and sprinkle with sea salt. Place in oven until toasted and crisp, remove from oven and allow to cool.

Pumpkin Mixture
1 x lbs peeled – cleaned and ¼ inch diced pumpkin
2-3 oz pure honey
1 x tbsp olive oil
pinch of fresh grated cinnamon
sea salt & pepper – to taste

Preheat oven to 350 degree; in a mixing bowl add all ingredients. Mix well and place on a baking tray. Place in oven and cook until just cooked though. Remove and allow cooling until room temperature.

Fennel Salad
2 x small heads of crisp fennel-washed and sliced thinly
½ small red onion, peeled finely sliced
olive oil
Sea salt & pepper – to taste
Lemon juice

Place fennel, red onion in a chilled bowl, drizzle with Olive oil, juice from lemon, toss and season with sea salt/black pepper.

 

Kelly Degala

Academy Café

Heirloom Tomato Gazpacho with Dashi

(Special tools needed: Blender and Mesh Strainer)
Makes approximately six (6) 8 oz. servings
4 medium sized red heirloom tomatoes
2 medium sized English cucumbers
4 Shishito peppers
¼ c. diced red onion
1 c. Dashi broth *see sub-recipe
1 clove of garlic
Juice of half a lime
Salt & pepper to taste

Remove stem and cut away hard top of tomato and cut into medium chunks. Split cucumber, remove seeds and cut into small slices. Remove stems and seeds from peppers. Put all ingredients into blender. (Remember to top your blender!) Start blender on slowest setting and work your way up to high. When all ingredients are combined, check seasoning and allow to rest for 2 hours in the fridge. Once ready, place in bowls and serve with dashi ice cubes and a touch of Extra Virgin Olive Oil.

*Dashi:
8 cups of water
1 sheet of kombu seaweed
1 oz. of bonito flakes
Place water and seaweed in a medium stock pot. Bring to a simmer. Turn off and add bonito flakes. Allow to steep for 1 minute and strain into a carafe. Fill ice cube trays 1/3 of the way up and freeze for a garnish.

 

Angela Gong

The Moss Room

Straus Sour Cream Panna Cotta

Serves 4
1 tsp. gelatin
1T cold water
1 c. cream
¼ c. sugar
Pinch salt
1 c. Straus sour cream
Sprinkle gelatin over cold water. Allow to bloom.
Meanwhile, warm cream, sugar and salt in a small pot over med-low heat. When sugar is dissolved, add gelatin mixture. Stir to dissolve.
Whisk into sour cream.
Strain into 4 ramekins. Allow to set in refrigerator overnight.
Serve with your favorite fresh seasonal fruit.

 

Eric Magnani

Global Gourmet Catering

Bacon Sables

2 c. all purpose flour with 1 cup pre-cooked crispy bacon bits added
2 tsp baking powder
1 c. unsalted butter at room temperature
½ c. powdered sugar
½ c. granulated sugar
1 tsp. salt
2 large egg yolks

In a small bowl, sift the flour and baking powder together; set aside.

Using the paddle attachment of your electric mixer, beat butter until creamy. Add the powdered sugar and beat for an additional minute. Add the granulated sugar and beat another minutes until combined. Add salt; mix just briefly. Add the egg yolks and mix until just combined.

With the mixer on low, gradually add the flour mixture and Bacon bits and blend just until the flour is incorporated. Divide the dough between two 1-foot long sheet of plastic wrap or parchment paper. The dough will be quite soft at this point. Shape each dough piece into a rough log approximately 1 1/4 inches thick. Wrap the plastic wrap around the dough; continue shaping and rolling form a nice round log. Twist the end of the plastic wrap and tuck them under each log. Refrigerate for at least 2 hours or up to a 3 days. The dough can also be stored in the freezer for up 1 month.

When ready to bake the cookies, preheat oven to 350 degrees F. and place rack in the middle of the oven. Line cookie sheets with parchment paper to prevent the cookies from sticking. In a small bowl, whisk the egg white and water together.

Remove the logs of dough from the refrigerator, unwrap them, Using a sharp knife, slice the logs into 1/4-inch thick slices. Lay the slices about 1-inch apart on the prepared baking sheets.

Bake for 12 to 15 minutes (turning the baking sheets halfway through baking) until golden on the edges only. Remove from oven and let cool on wire cooling rack.

Store in an airtight container. Makes approximately 40 cookies.

 

Matthew Dolan

Twenty Five Lusk

Truffle Mushroom Cheesecake

Cheesecake Base:
½ lb cream cheese
2 oz heavy cream
1 egg
1 egg yolk
2 Tbl grated parm cheese
1 Tbl cooked diced shallots
1 tsp picked thyme leaves
1 tsp lemon zest
1 Tbl sherry vinegar
1 tsp salt

Method:

  • 1. combine heavy cream, cream cheese and eggs in a blender – mix well
  • 2. add the remaining ingredients and combine
  • 3. check seasoning and adjust as desired - reserve

Mushroom Garnish:
½ lb chanterelle mushrooms - diced
1 clove garlic minced
1 small diced shallot
1 tsp of picked thyme leaves
cooking oil
salt
pepper

Saute the Mushrooms:

  • 1. first make sure the mushrooms are clean
  • 2. heat a layer of cooking oil in a pan just to cover the surface
  • 3. add mushrooms and cook until they are evenly colored
  • 4. add garlic and shallots, moving all ingredients in the pan regularly, cook for about one minute
  • 5. add thyme and remove from heat
  • 6. season with salt and pepper and cool

Assemble:

  • 1. Bake off a savory tart shell
  • 2. Combine cream cheese mix and mushroom sauté
  • 3. Fill tart shell with mix
  • 4. Bake at 325 °F for about 15-20 minutes or until filling sets
  • 5. Cut once it has cooled
  • 6. Serve warm or at room temperature

 

Craig Stoll

Delfina

Grilled Monterey Bay Sardines and Caponata Crostini

Caponata:
2.5 lbs. Chinese/Japanese eggplant, diced small
1 c. celery, diced small
1 c. red onion, diced small
1 c. sweet red pepper, diced small
1 sm. Clove garlic, well smashed
1 oz capers
2 oz extra virgin olive oil
2 anchovy fillets
1 c. water
1 TBSP tomato paste
2.5 oz. red wine vinegar
1 TBSP sugar
1.5 tsp. cornstarch
1 oz. toasted pine nuts
1 oz. pitted, roughly chopped black olives
Combine water and tomato paste in a small pot. Whisk together and bring to a boil. Set aside.
Whisk together vinegar, cornstarch and sugar in a stainless steel bowl. Set aside.
Saute eggplant in olive oil in small batches until soft and lightly browned.
Turn out into a baking dish lined with paper towel. Salt lightly.
In a large sauté pan, over moderate heat, combine oil, garlic, capers and anchovy until anchovy dissolves and garlic browns slightly.
Add onion, red peppers, and celery and turn up heat and sauté for about 3 minutes.
Add tomato and water mix and bring to a boil.
Whisk vinegar mixture once more and add to pan.
Bring back to a boil and simmer for a minute until thickened. Adjust seasoning.
Remove the paper towel from under the eggplant and pour contents of pan evenly over eggplant.
Sprinkle pinenuts and olives over top. It is now ready to serve at room temperature.

Shallot Oil:
2 shallots, peeled and sliced in rings
1 bay leaf
2 sprigs thyme
2 cloves garlic, smashed
Pinch black peppercorns
2 c. Extra virgin olive oil
1 oz. Champagne vinegar
Kosher salt to taste
Place the sliced shallots, bay leaf, thyme, garlic, olive oil and peppercorns in a cold pot and place on a burner over medium heat. When the shallots have become tender but not colored, take the pot off of the stove and let it cool. Stir in the vinegar and salt to taste.

Crostini:
ACME Italian long loaves, or other sweet baguette
Extra Virgin Olive Oil
Kosher Salt
Slice the break into 1/8” ovals and lay out on a baking tray
Lightly brush both sides of the crostini and sprinkle lightly with kosher salt
Bake in a preheated 425 degree oven for approximately 4 minutes.
Remove and cool to room temperature.

Sardines:
Clean the fresh sardines by first scaling them. Cut off the head and slit open the belly, removing the guts.
Using a sharp paring knife, carefully remove the rib bones and back bone.
Season the sardines with salt and pepper and grill, skin side down. When cooked, remove from grill and transfer to a plate.
Spoon shallot oil over the top to marinate the sardines. This can be done hours ahead; the sardines will get better as they sit.

To assemble the dish:
Spoon some of the caponata onto a toasted crostino. Tear a small piece of the grilled sardine fillet, and place on top of the caponata, making sure that there is a shallot ring right on top. Garnish with a little bit of coarsely chopped wild fennel top. Serve at room temperature.

 

Gonzalo Guzman & Jose Ramos

Nopalito

Tostada de Calamares as Ajillo, Guajillo

1 C Squid, cleaned, bodies cut into 1/4inch rounds, tentacles left whole
4 each Guajillo Chiles, deseeded and soaked
2 T White Wine Vinegar
2 each Cloves Garlic
2 T Cold Water
2 each Tomatillos, Diced
2 each Roma Tomatoes, Diced
2 T Chopped Cilantro
2 T Lime Juice
1 T Salt
5 each Tostada Shells
½ Avocado, Diced

Method:
Blanch squid for 45 seconds in boiling salted water and quickly cool in ice water
In a blender, puree the guajillo chiles, vinegar, garlic and water into a paste. Remove from blender and in a small mixing bowl combine the paste with the tomatillos, tomatoes, cilantro, calamari, lime juice and salt. Taste, add additional salt and/or lime if desired. Top the tostada shells with mixture and garnish with the diced avocado.

Buy Tickets

   

Local Bites will be in the Academy’s West Garden 2:00 pm - 5:00 pm on select Sundays.

Local Bites tickets will go on sale here in the Spring.

Upcoming Local Bites

   

More Local Bites events are being scheduled. Check back for the latest announcements.

10/23

Enjoy the bounty of autumn, local chefs, sustainable organizations, good music, samples of beer, pumpkin painting, and more at Local Bites in October.

Specialty cocktails, wine, and non-alcoholic beverages available for purchase.