#andrewgreene

On April 23rd we kicked off the Dining for a Cause series at the Naked Kitchen. The series of dinners will provide charitable contributions and recognition to the featured organization of the night coupled with a wonderful wine-paired meal for the guests. What better way to eat well and feel great?

The first dinner in the series featured a five course meal by Chef Anthony Yang to benefit the organization ReSurge International. The event was a great success both for the awareness it raised for ReSurge and the meal that Chef Yang put together. The meal featured the following dishes: 

Baby Romaine lettuces with creamy avocado, Ricotta salata and grilled sourdough paired with the 2013 Idle Cellars Sauvignon Blanc.

Orrechiette pasta with braised Mary’s chicken, artichoke soubise and Parmesan paired with the 2012 Viognier. 

Mt. Lassen Trout with squash pesto, crispy ham and grilled asparagus paired with the 2012 Grenache. 

The final dish before dessert was the Miso braised beef cheeks with pea porridge, radishes, and Tatsoi paired with the 2012 Cabernet Sauvignon pictured above. 

We are gearing up for the second dinner in the series to raise money for Planned Parenthood on June 1st. Chef Andrew Greene, Executive Chef at Troya will be joining us as we work to raise money and funds for the organization that has made a name for itself as a provider of vital reproductive health care, sex education, and information for millions of women, men, and young people worldwide. For nearly 100 years, Planned Parenthood has promoted a commonsense approach to women’s health and well-being, based on respect for each individual’s right to make informed, independent decisions about health, sex, and family planning.

We hope you will join us for this delicious meal for a cause and come out for future Dining for a Cause events. Reserve your tickets and view the menu at this link: https://secure.sosh.com/san-francisco/marketplace/dining-cause-eat-drink-be-inspired/m/HXtZ/?ref=search

Cheers!