Community Dinner: Sausages and Sauerkraut (Second Seating)
A one-plate dinner with beer and wine available for sale. This is not a cooking class. This seating is limited to 20 guests. See our registration policies here and our rules for in-person events here.
We're reopening our doors for our first in-person Community Dinner since the shelter-in-place order shuttered our 18th St. classroom doors in March 2020. We're revisiting a fan-favorite Community Dinner menu: sausages and sauerkraut! Kick back with friends at our communal dining tables and settle in with a plate featuring locally made sausages and Chef Mike's probiotic bounty of potato salad, mustard, and sauerkraut. Give your gut a boost of funky fermented foods to keep you healthy and happy. Beer and wine will be on sale by the glass.
This ticket page is for the second seating from 7:30-8:30 pm. We do not have reserved seating and dining will take place at communal tables. We are limiting the capacity of this seating to 20 guests (if you attended Community Dinner in the past, we used to fit 40 people in each seating). We also have an option for guests who prefer to take their meal to go: whether to eat at nearby Dolores Park or in the comfort of their home. Click here to reserve a plate for pick-up only.
MENU
Locally made sausages: Fatted Calf's Toulouse Sausage
Locally baked bread
Rainbow Sauerkraut
Not Boring Potato Salad with Yogurt Dressing
House Fermented Apple Rosemary Mustard
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds. He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs. When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community. When he is not teaching he tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.
ABOUT COMMUNITY DINNER
Once a month, we open our doors to friends new and old, welcoming all to our share a table and a delicious meal. Every month is something different, but it's always $15 and always tasty. Wine and beer are for sale at the event. Kids welcome!
For our first seating at 6 pm, please click here. Click here to reserve a plate for pick-up only.
