The 30 Project San Francisco Dinner was held at the beautiful and creative Hayes Valley Farm, a community farm built on a collapsed freeway on-ramp. As a donation to the farm, and a place to house the dinner, the 30 Project and Architecture for Humanity built a greenhouse which will be used for growing, class, and farm dinners. We also left behind an awesome custom, modular table which was designed and built by our friends at C-Lab (check out this story about the table project).

Check out these great pieces about the night from the San Francisco Chronicle, GOOD Magazine, CivilEats, and 7x7.

Also, check out our food history of San Francisco here.

Menu

Hebb / One Pot

Hog Island Oysters baked in a cobb oven with boccalone lardo and pickled radish

Leif / Dinner Discussion

Crispy thistles with yuzu kosho and fennel pollen
Flatbread with Bellweather sheep ricotta, Knoll green garlic, wild black trumpet mushrooms and stinging nettle
Little City Gardens mesclun with fennel, pink grapefruit, blood orange, Dirty Girl green shallots, and Hayes Valley flowers

Laurence / NOPA

Emigh Lamb: Legs,Belly and Neck Braised with Orange and Zaatar
Merguez sausage, Wood grilled Harissa Ribs and Loin; Lavender Yogurt
Toasted Farro, Riverdog Carrots and Dirty Girl Baby Cabbage

Siew-Chinn and Carrie / Chez Panisse

Caramelized apple bread pudding with creme anglaise and cider caramel sauce
Mignardises: candied kumquats, anise biscotti and Rosemary pinenut brittles