WHAT: GP DINNER #166

WHERE: Jeremy's Loft, 54 Washburn Street, San Francisco, CA 94103

WHEN: 6:00 to 10:00pm on June 28th, 2023

PLEASE NOTE: ATTENDANCE LIMITED TO FIRST 40 PEOPLE WHO SECURE A TICKET HERE. YOU'RE WELCOME TO GIFT OR TRANSFER YOUR SPOT TO A FRIEND IF YOUR PLANS CHANGE.  JUST LET US KNOW IN ADVANCE.

Please join us for our 166th dinner on June 28th at our friend Jeremy's loft in San Francisco.

Expect cocktails at 6:00 and our speaker around 6:45 with a family style feast introduced around 7:00, prepared by our professional chef. Wines will be thoughtfully paired with the menu.

ATTIRE: Attire is relaxed and informal.

About Good People Dinners: GP Dinners is a community built around meaningful ​conversations and delicious feasts, a moveable social club for those who value authenticity, a better way to connect with each other.

Our dinners are hosted at a wide range of venues in the Bay Area, at Camp Earnest near Yosemite NP and around the country and the world. Every dinner includes a speaker on a wide range of topics and a chef prepared feast. To learn more about us, please visit our Founding Principles page.

Please email us at least 72 hours in advance if you have any dietary restrictions and we'll do our best to accommodate them.

OUR SPEAKER:

Our friend Jenny Stefanotti is the Founder and Steward of Denizen, a media platform and a community focused on exploring and manifesting systemic change.

Denizen's work is centered on an ongoing inquiry that explores systems change spanning six themes: economics, politics, justice, technology, culture, and consciousness. They curate a wide range of guests on their eponymous podcast, Denizen.

At the heart of Denizen is a community that recognizes the need to redesign the value systems, incentives, and social contract underpinning modern society. They are a diverse collective that includes entrepreneurs, technologists, scholars, artists, activists, healers, designers, investors and nonprofit leaders. Amongst us are systems change leaders at organizations such as Zebras Unite, Purpose, the Center for Humane Technology, the Post Growth Institute, and the Buckminster Fuller Institute.

Tonight, Jenny will share with us the story of Denizen’s genesis and offer us a question or two to discuss over dinner, questions such as...

Where are the “trimtabs,” the leverage points that allow small groups of concerned citizens to spark exponential positive changes in society?

Where are we each called to intervene?

How do we leap beyond the familiar, not merely edit what we were given, and invent new social contracts and relationships with nature?

Above: Chef Spencer Hochman gestures with a stalk of magnificent purple asparagus.

OUR CHEF:

Our friend Spencer Hochman crafts menus that mean many things to him, family… celebration... community... adventure... love.  We are thrilled to welcome him as a lead chef for our Good People Dinners. 

With Northern California Wine Country as his pantry, Spencer takes inspiration from the unparalleled produce and proteins the region offers, creating meals that speak to the seasons and our ocean and land’s natural abundance. Spencer was raised in the Lower Hudson Valley just north of New York City, and began working with food in high school. After college, he decided to take cooking seriously, working his way through kitchens in Philadelphia, New York City and Sonoma county (most notably L'Artusi and Blue Ribbon Sushi & Izakaya).  In the process, Spencer gained exposure to the styles and techniques of a variety of cuisines, including French, Italian, Spanish, American Barbecue, and Japanese Izakaya.

After growing tired of preparing the same menu night after night, he now relishes the variety in both settings and cuisines that being a private chef offers.  Outside of his own private parties, he works as an in-house chef to facilitate events at Gary Farrel Vineyards & Winery, William Selyem Winery, and Dutton Estate Winery. 

OUR MENU:

TO START:

Chickpea Bruschetta w/Sundried Tomato (VE)

Cured Albacore Tostadas w/Chipotle Crema (GF)

Hwy 12 Strawberry and Mozzarella Skewer w/Pine Nut Crumble and Balsamic (V, GF)

MAINS:

Pink Barn Little Gems (V) Easter Egg Radish, Charred Snap Peas, Pickled Red Onion, Toasted Sunflower Seeds, Shallot Vinaigrette

Bodega Bay Halibut, Red Pepper Romesco, Olivada

Stuffed Eggplant Parmigiana for (V)

Corn and Mushroom Salad (V) w/Blueberries, Basil and Lime

Farro Salad (V) Confit Tomato, Ricotta Salata, Toasted Almonds, Lemon Vinaigrette

TO FINISH:

Strawberry Pavlova (GF) Grilled Apricot, Honey Cream, Pistachio Crumble

Please email us at least 72 hours in advance if you have any dietary restrictions and we'll do our best to accommodate them.

Drinks at 6:00, dinner at 7:00. Though a cocktail and some wine will be provided, guests are welcome to bring a bottle of wine to share.

Menu update will come soon to help you choose your bottles. We always make sure vegetarian friends will have plenty to eat. Please contact Raman or Karin in advance if you have any other dietary restrictions.

If you are wondering how you were included in this invitation, or would like to be removed, please contact ramanfrey@gmail.com

To sign up for future events, please register at 

www.gpdinners.com

To learn more about the former summer camp we've purchased and refurbished near Yosemite, please visit us here. Camp Earnest is available for a campus buyout for groups from 12 to 50 guests at a time.

www.campearnest.com