When: Monday Oct. 11th, 6:30pm

Where: The Moss Room, 55 Music Concourse Dr,
inside the Cal. Academy of Science, San Francisco

Who: Chef Michael Morrison, the Moss Room + Donkey and Goat Wines

The Menu:

The chef will be shopping the farmer's market the weekend pior to the dinner. As inspiration strikes, the menu will be refined. Final menu avilable the day of the event.

Passed: Local Seasonal Bites (chef will be cooking from the best of the farmer's market)

First: Agnolotti (a kind of ravioli typical of the Piedmont Region of Italy) with Harley Farms goat cheese, farmer’s market vegetables and herbs

Main: Roasted Local Cod with Tomales Bay clams, celery, and smoked ham

Dessert: Olive Oil Cake made with da Vero extra virgin olive oil, served with lemon verbena chantilly, and fresh strawberries

Wines:
El Dorado Melange Vermentino/Grenache Blanc
Mednocino Melange Syrah

www.themossroom.com

www.tableonethree.com/localize

The Chef:  For years Michael has been expressing his love of Mediterranean food at COCO5OO, with his handmade pastas and dreamy ragus, his slow roasted porchetta, his wood oven baked fish and grilled shellfish, spiked with lemon and olive oil and singing of the sea. Now Chef Morrison has taken the helm of The Moss Room, collaborating with owner Loretta Keller on modern California cooking.  "Food is a powerful thing and we take great care sourcing, handling, and preparing everything we serve at The Moss Room and COCO5OO." One way Chef Morrison demonstrates this philosophy is through the "whole ingredient" concept of serving meat, fish, herbs and lettuces in their complete and natural state. This helps the customer understand and appreciate the origin of foods. Serving seasonal menus throughout the year at The Moss Room and COCO5OO, nearly all of Chef Morrison's products are sourced from sustainable and local farms.

The Space: Realized by renowned chefs Loretta Keller (COCO5OO) and Charles Phan (The Slanted Door) in 2008, The Moss Room is an intimate restaurant nestled in the heart of San Francisco’s 1,000 acre Golden Gate Park.  Designed by award winning local architectural firm Lundberg Designs, the restaurant ushers in the great outdoors with its living wall of ferns, moss, succulents and an open aquarium that is home to a collection of glittering Asian river fish. No other part of the country could produce a restaurant like The Moss Room — come and experience it yourself. 

With a refined and elegant approach to Modern California Cuisine, Executive Chef Michael Morrison and Pastry Chef Rachel Leising serve seasonal menus with local and organic ingredients. The Moss Room’s beverage program showcases artisan producers of spirits, California micro-brews and boutique wines from California and the world.