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Dinner Club at Delfina

11/06/09 | by slowfoodsf | Slow Food SF Dinner Club, Uncategorized

Before we get to the food and friends a brief explanation is in order. The Dinner Club is a new project by Slow Food San Francisco aimed at allowing our members to co-mingle at informal dinners (and other get-togethers) at some of the Bay Area’s best restaurants and food purveyors and at all price levels. At each event, members are given the opportunity to chat with the chefs, owners and artisans who share Slow Food’s commitment to high quality, land stewardship, humane treatment of animals, safe conditions, and fair wages to all food producers.

As a member of Slow Food San Francisco, you are automatically a member of the Dinner
Club – so we invite you to join us at an upcoming outing. To purchase tickets for
the dinners, you must provide the discount code which has been sent in the “members
only” emails. Contact information is also provided if you have questions or
difficulty. By the way, we’ll be adding other free gatherings such as our recent
tour of the Bi-Rite Creamery.

On Wednesday, November 4, the Dinner Club convened at Delfina Restaurant on 18th
Street. Chef Craig Stoll has earned widespread acclaim by matching the finest fresh
ingredients with superb skill in the kitchen. The result is uncommonly flavorful
food which strikes a perfect balance between simplicity and elegance.

Our specially designed menu featured four courses beginning with a Salad of Tossed
Greens
and a Basket of Fennel Seed Flatbread with Salt Cod Spread. This was followed
by what might best be described as a perfect bowl of pasta; Mint Tagliatelle with
Fresh Porcini and Wild Nettles
. The restaurant is currently offering white truffle
shavings for an added charge (though all diners in the vicinity are treated to the
enticing aroma for free). Craig stopped by to do the truffle honors and also
explained how the porcini mushrooms were the recent find of a foraging friend. He
added that the wild nettles are grown by another preferred purveyor in Bolinas and
then conceded that the not so secret ingredient in the pasta sauce was butter. “Lots
of butter” he smiled.

The next course featured a choice between Whole Roasted Tai Snapper, Pozzi Farm Pork
Arista, or Roasted Liberty Duck
- each accompanied by delicious seasonal sides. By
chance, our table of six was divided two, two, and two by the offerings – but united
in agreement that each entrée was delightful. For dessert we chose between
Profiteroles filled with Espresso Gelato or Panna Cotta with Pomegranate Caramel.
Craig dropped by once again to talk with us about many of the friendships he has
built over the years with local growers and the importance they have meant to
Delfina’s success.

Thank you to Craig, May, and everyone else at Delfina for providing us with such a
memorable meal. We hope to see you there at our next meal.

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