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Monday Jun 18


Technology in the Kitchen - Commonwealth Club Talk

Cassoulet is no longer king, and the Larousse Gastronomique is no longer the last word. Experimentation and science are assuming an ever-greater place in American kitchens – both in restaurants and at home. Two forward-thinking chefs, a food science writer and the man who sells them all their toys will tell you how Bay Area chefs are staying on the edge of current trends – such as molecular gastronomy – and help you re-create some of their work in your own home. Join the Commonwealth Club on Monday June 18th at 6pm for this culinary panel discussion.

DAVID KINCH, Chef/Owner, Manresa
HAROLD MCGEE, Food Science Writer
JING TIO, Proprietor, Le Sanctuaire
AMANDA BERNE, Senior Editor, Ten Speed Press - Moderator

6:00 p.m., Reception | 6:30 p.m., Program | Ferry Building, Port Commission Hearing Room – 2nd Floor, 1 Ferry Building, San Francisco | $12 for Members, $18 for Non-Members.

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