A couple cool meals for you to consider: Leif Hedendal is hosting a spring equinox dinner at OUTERLANDS on Monday March 21st, with two seatings, at 6pm and 9pm. The extensive menu includes Henry’s olives and Massa almonds; Dave’s levain toasts with Bellwether sheep ricotta, black trumpets, wild herbs, and flowers; crispy artichoke with yuzu kosho and horseradish; soup of Knoll green garlic, English peas, stinging nettle, dulse, sencha, and matsutake dashi with Dave’s levain; purple asparagus, golden chanterelle, roasted broccoli, saffron-spring onion-brown butter sabayon, pistachio, and green strawberry; roasted maitake, gobo-Tokyo turnip-ginger nishime, Bordeaux spinach with hiziki and gomasio, kumquat, and mustard; Little City Gardens magic mesclun with icicle radishes, blood orange, and argan; Andante Creamery Tomme Dolce and Nocturne with baby beets and Barhi dates; rhubarb fennel galette with honey, lemon thyme, and crème fraîche. Wines available by the glass or bottle. $60 per person, cash only. RSVP here with your time preference and number of guests. 4001 Judah St. at 45th Ave.
STAG DINING GROUP has another installment in their Clandestine Dinner Series coming up on March 12th and 13th. Chefs Ted Fleury and Jordan Grosser are putting together an early spring dinner, with a strong focus on sustainability, and biodynamic wines. Check out the menu and get tickets for March 12th here (7pm) and March 13th here (5pm). $105 per person, includes wine pairing by Two Mile Wines and a cocktail reception prior to the first course. (Chefs and cooks: you can get $80 tickets, a $25 discount—just email here for industry tickets.) The address will be in the Mission. You can watch a video of their last meal here.
Yelp photo of Outerlands bread by Anthony M.
