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Foodie NightLife: SOLD OUT
Tonight's event is now SOLD OUT
SCHEDULE OF EVENTS
Drinks & Dinner Demos
Join the pros at Aatxe and Ne Timeas Restaurant Group (Flour + Water, Central Kitchen) for a delicious deep dive into the secrets of mixing up great cocktails, the science of perfect pasta dough, and the history of cured meats and seafood.
6:00 - 10:00pm, Nosh responsibly produced samples from Earl’s Organic Produce (*while supplies last).
Animals are Foodies Too!
(East Pavillion @ Science Today)
6:30-6:50pm, Humans aren't the only SF residents obsessed with food! Come learn from our resident Biologist and Sous Chef to Academy creatures, James DePont, what goes in to keeping 40,000 animals fed according to their specific needs and tastes. Plus watch him prepare a meal for the Penguins!
6:00 - 9:30pm, Satisfy your cravings at the Academy Cafe with a suite of culinary delights curated exclusively for Foodie NightLife—from spicy Philly cheese steak to local fish crudo, seasonal pizzas, and more.
(The Terrace / West Garden)
6:00 - 9:30pm, Visit the The Terrace in the West Garden and discover our new food pairing menu with local craft beer and wines.
MUSEUM EXHIBIT TIMES
6:00-7:45 pm, Osher Rainforest—explore a lush, four-story rainforest that's teeming with life.
6:00-10:00 pm, Color of Life—Discover a world of dazzling live animals and shimmering scientific specimens.
6:00-10:00 pm, Twilight Zone: Deep Reefs Revealed—Marvel at rarely-seen fish and invertebrates from little-known reefs and learn about Academy scientists who travel to mysterious underwater depths.
Enjoy a different fresh seasonal "craft on draft" cocktail at each NightLife bar area designed by our resident mixologist Shane McKnight! All bars accept cash and credit cards.
Please note: Planetarium seating is limited . Admission is available to NightLife guests on a first-come, first-served basis. No passes required. We recommend arriving 20 minutes prior to showtime.
PLEASE BE ADVISED
Special programs and lectures may have limited seating and admission will be made available to visitors on a first-come, first-served basis.
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