Just got home from tonight’s Canvas Underground dinner in San Francisco. Completely exhausted but ecstatic how it all wonderfully it went thanks to all the super awesome people that helped bring it together: the venue’s owners, the crew (Kristy, Dave, Juaquin, Sarah), Guitar Fred, the Alegre Sisters, Shakirah of Slow Jams, Kerri and her film crew and tv host, Tyler, and of course, the dinner guests! Turns out the show will air on the Fine Living Network on April 10, so we’ll definitely have a viewing party!
Here are some love notes from some of tonight’s guests and some videos from the night (more details to come):
Thank you so much for this wonderful opportunity. Who knew all this would be so easy? Such a great group. – K & B (venue hosts, January 2010)
This was one of the very best dinners of my entire life. What an exciting night! - GLW
Thank you sooooo much. Chef Peter outdoes himself yet again! - DC
1.31.10 Canvas Underground Fine Living Network Filming
Wow, what a fantastic night we had on Sunday! Remembering rule #1, we’d love to give thanks to Susa Hart again for opening up her lovely home, the musicians (Jonathan Alford, Hugo Wainzinger and Jard Davis) who donated their time to keep us entertained, and of course, all of you who stayed out late on a Sunday night to eat for good on behalf of Soul Food Farm.
On Sunday, December 13, Canvas + Oliver Ranch hosted an Artisanal Beef Tasting! We had lots of fun putting together this event and couldn’t have done it without Carrie and Stephen of Oliver Ranch, Tracy Smaciarz of Heritage Meats, Seth Nischke of Open Space Meats, Rebecca Alon of Slow Food Berkeley, and our volunteers in the kitchen, Kristy R., Dave “as seen on TV” Kim, Guitar Fred, Neil C. and Brittany P.
Click here for more photos of the event by Brittany Piehl. And here’s a recipe of the Meyer Lemon Sauce that was drizzled over the sweet potato agnolotti from Chef Peter Jackson:
Meyer Lemon Sauce
Juice and grated zest of 1 large Meyer lemon
1/2 cup honey
1/2 cup water
1 lb butter
1 tablespoon lecithin powder
salt and pepper to taste
Combine the lemon juice, zest honey and water in a medium sauce pan. Bring to a boil, reduce heat to medium low and reduce by half. Whisk in the lecithin powder, then the butter a little at a time. When all the butter is incorporated, remove from heat and whip until very frothy with a hand blender. Adjust to taste with honey, lemon, salt and pepper.
Vanilla Butter Poached Black Cod with Oregon Black Truffle Satsuma and Watercress Salad, Celery Root Puree
Banana Chocolate Napoleon with Bourbon Caramel Sauce, Crème Fraiche Marshmallow Cream
I’ve been getting a lot of questions about the 31st, so here’s my reply to the FAQs:
1. What the heck is the name of the show? ANSWER: Unknown. The crew just returned from filming another group in Miami this week — wonder what they were eating (cooter or alligator?). 2. I can’t wear stripes? Damn, that’s all I’ve got! ANSWER: You can wear stripes and patterns, just not teeny tiny polka dots, gingham, pinstripes — you get the idea. Wide stripes (like a rugby shirt) are okay. Again, stay away from solid white and red. In fact, I might even wear a red and white patterned outfit. Keep reading →
Canvas Underground is an underground supperclub that continues to carry the torch for the Ghetto Gourmet (aka the Ghet), now a national underground dining society. Join our mailing list here.
We are about sharing and trying new things. It’s about creating a new space and mode for experiencing food, art and socializing.
Bringing people together is what we're really about – we can’t do it without people who are willing to step outside of what they know and try things at least once.
This encompasses the chef, the all-volunteer crew, our adventurous diners and artists. Everyone is willing to go out on a limb, and this is the common thread among all those who willingly participate.
