Ricotta doughnut, arugula, blood orange, apricot beer glaze
Chicories, bacon vin, pomegranate seeds
Lamb in hay.
Oh hay girl!
And one more, of the first course being plated.
Another angle, via our friend Ben who did the laser-work.
Oh my, it’s good to be back.
It is so good to be back.
Dungeness crab “gratin”
Howdy folks!
It’s been a while, and we have some news. A little over a year ago, Neil quit his full-time cooking job and we started doing dinners much more frequently…sometimes doing as many as 3 events a week. Unfortunately, that was a difficult pace to sustain (especially with my crappy stove), and Neil in particular got a little burnt out.
Neil and I have both taken new jobs…me as an Android engineer at Square, Neil as a cook at Murray Circle. What this means in the short term is that we won’t be doing many events, and this unfortunately means that all of you new folks (thanks, Bold Italic!) on the list will have even less of a chance to come to dinner at the apartment. That said, we’re definitely planning on getting more events going once we both get settled into our new jobs. It’s just in our best interests to not try to predict when that is going to be.
Also, we’re going to try to start doing some more homebrewer-specific events in the future. There isn’t a real homebrew club based in SF at the moment, and that’s a void that we might try to help fill. If you are a homebrewer and are interested in attending club-like events (with a food-pairing slant, obviously), shoot us an email (missiongastroclub at gmail) and let us know.
It’s been a great ride, and we look forward to the next chapter of Mission Gastroclub. Thanks for coming with us.
xoxo
Eric
