This month at VINYL, check out the Soused pop-up from chef David Wilcox, who got a lot of buzz while he was at Mill Valley Beerworks, and was previously at Gjelina in Los Angeles. The pop-up is vegetable-focused, with an emphasis on marinated, pickled, and “drenched in sauce” (or soused) preparations. A sample menu mentions turkey legs with charmoula, and cured trout with avocado toast, though the menu is subject to change. Currently, you can book a seat for Saturday and Sunday April 12th and 13th, and seatings are at 6pm, 8pm, and 10pm. The dinner costs $40 per person, and proceeds benefit Ida B. Wells High School. Seating is on a first-come, first-served basis, but you can email for reservations for parties of six or more. 359 Divisadero St. at Oak, 415-621-4132.
For a spring evening outdoors, check out Bounty & Barrel: A Jack Daniel’s Single Barrel Dinner on Saturday April 19th at Devil’s Gulch Ranch. Chefs Omri Aflalo, David Bazirgan, Jason Halverson, Laurence Jossel, and William Werner will each create one of the evening’s five courses. Each course will be paired with a cocktail from Adam Reaume, featuring Jack Daniel’s Single Barrel whiskey. Tickets to the event are $150 each, and proceeds benefit Bay Area Women’s and Children’s Center in the Tenderloin. The dinner is from 6pm-9pm, but if you arrive at 4pm you can tour the ranch too (it’s included). Parking is at Nicasio Valley Cheese Company starting at 5:30pm for dinner, 3:30pm for the tour. 5300 Nicasio Valley Rd., Nicasio, 310-721-1403.
Chef David Wilcox of Soused. Photo from Facebook.
