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Slow Food California leaders, members, and supporters meet for a convivial slow dinner on Sunday, September 6, 7:30 at Zazu.
SFRR host: Michael Dimock
http://www.zazukitchen.com/
The Zazu kitchen is inspired by a real sense of place. They are authentically Farm to Table, growing much of our produce under the caring attention of farmer Milo Mitchel. They are as local as local gets and of the season to the moment.
Menus are put together after a hunt through the gardens to see what is ripe and ready. Their style is simple and ingredient driven. They like to get the best ingredients and then not mess them up, but let them shine for what they are. Best ingredients are ones that are just picked, some never refrigerated. They speak their vibrance. Husband & wife chefs, Duskie & John share their different styles on the menu. Black Pig Meat Co. is John's charcuterie line.
In 2009, Duskie & John received the Rising Star Chef Awards for Sustainability. Together, they were crowned "KING & QUEEN of PORC" at the Grand Cochon at Aspen Food & Wine 2011.
Order and pay on your own accord
We've reserved a table for 10 people and separate checks will be accommodated.
Starts $3.5 to $17 Entrees: $18 to $33 Desserts: $3.5 to $13 Wine $9 to $12 a glass.
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UbicaciónZaZu
6770 McKinley St,
Sebastopol, CA 95472
United States
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