NOT A LOT OF DOLLARS.
St. Vincent Presents:
“The Seed To The Kernel Part 3” Brewmaster’s Dinner with Marin Brewing Company, Larkspur, CA, and Cellarmaker, San Francisco, CA
SUNDAY, FEB. 9, 2014
Hosted by Sayre Piotrkowski and SV Chef Bill Niles
$79 per person
(does not include tax/gratuity)
CALL to reserve your table (reservations not open online): 415-285-1200
Each of our “Seed To The Kernel” dinners has matched one of our favorite veteran brewers (the seed)with a brewery that has opened up shop in the past year (the kernel). We think of it as the beer version of “from the root to the fruit.”
The idea in pairing the mastery of a brewery like Marin with the enthusiastic spirit of a budding brewery like Cellarmaker is to showcase the best of what our 100% brewery-direct draft beer program has brought to us at St. Vincent. We strive to provide a platform for established-yet-hands-on brewers, as well as creative newcomers hungry to share their brews with the world.
The Seed: Founded in 1989, Marin Brewing Company is one of the Bay Area’s most heralded operations, winning its first GABF medal that very year and continuing to add to a long list of awards and accolades. MBC has remained a model of consistency in one of the country’s most exciting craft brewing communities. Brewmaster Arne Johnson has been at the helm since 1995, displaying a master-brewer’s touch across a catalog that ranges from massive West Coast IPAs to delicately balanced Belgian ales. Arne has two former assistants now working as brewmasters in San Francisco — Kim Sturdavant at Social Kitchen and Brewery in the Sunset, and of course, Tim Sciascia, who is mashing-in at Cellarmaker in SOMA.
The Kernel: Cellarmaker opened only about 4 months ago, on Howard St. between 7th and 8th. From day one their beers have had the Bay’s beer cognoscenti raving and packing into the brewery’s small tasting room. St. Vincent is honored to be one of only about ten accounts lucky enough to be working with Cellarmaker. Cellarmaker is indeed a perfect “kernel” for this dinner in that both Tim, Cellarmaker’s brewer, and Connor Casey, the brewery’s owner, worked under Arne at Marin Brewing Company.
CALL NOW FOR RESERVATIONS:
a bang island mussel
“broken cherry” belgian style ale w/ cherries, marin
brioche + cultured huckleberry
“triple berry berliner weiss” tart wheat beer w/ berries, cellarmaker
duck, roasted over walnut
tennessee cheddar, pepperwood nuts, levain
“point reyes porter” robust porter, marin
“batch one” traditional porter, cellarmaker
sour and sweet citrus, chicories, cubeb oil
“late for work” tart belgian style pale ale, marin
“fruity rebels” citrus fruit ipa, cellarmaker/berryessa brewing
leg of lamb
roots, raw and cooked, long cooked greens, sauce sarcenes
“three flowers” ipa with rye, marin
“hop slangin’” ipa with rye, cellarmaker
black bread pudding and maple syrup
“star brew” triple wheat ale, marin
white chocolate mousse
“coffee and cigarettes” imperial porter with coffee and smoked malts, cellarmaker
PRIVATE EVENTS AT ST VINCENT
From receptions for up to 130 people to more intimate, educational wine tastings, St. Vincent hosts a wide variety of private events. Our open floor plan gives us tremendous flexibility in how we utilize the space, and our kitchen, helmed by Chef Bill Niles, can turn out anything from canapés to multi-course seated meals. Expert beverage guidance is provided by Owner/Wine Director David Lynch, who curates St. Vincent’s wine and beer program, recently named an Open Table “Diner’s Choice” winner.
Awarded Three Stars from the San Francisco Chronicle, St. Vincent is an American tavern, working with the best, most seasonal ingredients. Chef Bill Niles, previously of Bar Tartine, is a native of Philadelphia and draws on many East Coast influences in his cooking, often reaching down to the southeastern US for inspiration. James Beard Award-winning sommelier and author David Lynch complements this bold cuisine with an extensive, eclectic beverage selection, including more than 100 wines under $100. Bill and David are always available to work with you directly on food and wine choices for your event. (For current menus and wine list, please see the “Eat” and “Drink” sections of this site.)
EVENT TYPES & PRICING STRUCTURES
Luncheons (12pm-4pm, Mon-Sat)
St. Vincent is not open for regular lunch service, but can host seated, private luncheons for up to 40 people (as well as larger ‘stand-up’ receptions). Pricing for seated luncheons begins at $35/person for food ($25/person for ‘stand up’ events with lighter fare), with beverages charged on consumption. 8.75% CA Sales Tax and 20% gratuity added. Lunch events represent excellent value, offering an opportunity to “own” the space at a fraction of the cost of an evening buyout.
Buyouts (evenings, Mon-Sun)
A food & beverage minimum of $5,000 (before Tax & 20% Gratuity) is required for evening buyouts Mon-Wed; the minimum increases to $6,000 from Thu-Sat. There are no other charges other than those for food and beverage. St. Vincent is typically closed Sundays, so pricing varies for Sunday buyouts based on the style and size of the event.
Offsite Catering (open)
Or we can come to you: We cater events of any size, with food pricing starting at $25/person for 4 different passed items. Service charges and other expenses apply. All of our wines are available for retail sale as needed.
As needed, we are happy to provide (at competitive rates): Valet Service; Custom Menus; Party Favors (such as our house-made vinegar or copies of David Lynch’s books); Floral Arrangements; Audio/Visual; Custom-Designed Wine Education Programs
Lauren Pelusi, Hospitality Manager, 415-285-1200; firstname.lastname@example.org
ADDRESS: 1270 Valencia Street, San Francisco, CA 94110 (Between 23rd & 24th Streets in San Francisco’s Mission District)
PARKING: Public Parking Lot at the Mission-Barlett Garage, 21st Street between Valencia/Mission