FallFest brings San Francisco magazine’s award-winning food editorial to life while supporting one of the City’s most respected nonprofit organizations, Meals On Wheels of San Francisco. Leading restaurants, wineries, and epicurean artisans join together for an inspiring day of premier wine and food tasting, chef demonstrations and challenges, interactive cocktails, a BBQ Grill-off, and more — all celebrating eating, drinking, and living local.
The festival takes place outdoors at Justin Herman Plaza, which is transformed for the day into a European-style marketplace, taking full advantage of the season’s gorgeous weather and the waterfront’s beautiful views.
Wine & Spirits Top 100 / October 21
Celebrating the 11th anniversary; Wine & Spirits Top 100 Tasting Event honors those wineries from around the world that delivered the best overall performances in W&S tastings throughout the year. Since its inception eleven years ago, the event has been produced in San Francisco, with Bay Area chefs and local artisanal purveyors serving signature specialties to complement the premier bottlings of the honored wineries.
This highly anticipated annual event honors the 100 wineries along with Bay Area's New & Notable Restaurants and Artisan Purveyors.
Scala's Bistro Cooking Class Series / November 1
Scala’s Bistro is excited to launch a hands-on cooking class series. Taught by Executive Chef Larry Finn and Executive Pastry Chef Kimberly Bugler, guests will have the chance to work side-by-side with these chefs in the Scala’s Bistro kitchen, learning essential cooking techniques and tips, all while creating a delicious seasonal menu. Attendees will arrive in the morning and be greeted with a continental breakfast. From there, the small group (classes limited to 12 people) will be broken off into groups, and move into the kitchen to work different stations to prepare their lunch. Chefs Finn and Bugler will work with the different groups, showing them essential techniques and tips, and helping them prepare their lunch for the day. Attendees will then get to enjoy the foods of their labor, along with expertly paired beers.
Classes will be $150/class, which includes continental breakfast, lunch with beer pairings, and a portion of the proceeds will be benefitting the SF-Marin Food Bank. Please see below for the class schedule, and the menu for each glass, as well as a run-down of some of the techniques that will be taught.
Llano Seco Pork Loin and Crisp Belly
House-cured Sauerkraut and Grain Mustard Sauce
Bartlett Pear Tart Tatin with Riesling Sabayon
Students will learn about different types of mushrooms, Llano Seco pork, how to break down a pork loin, brine it and braise a pork belly, how to cure sauerkraut in a wine barrel, how to build a tart tatin and how to make a sabayon.
9 am: Arrival and continental breakfast in the Wine Salon
9:30 am: Cooking begins (groups broken out into stations in pastry kitchen)
Noon: Class regroups in the Wine Salon for a quick beer discussion (talk through wines paired with dishes for the day)
12:15 pm: Lunch is served! (3 courses with wine)
Classes are limited to 12 people and cost $150/class (includes lunch with wine pairings)