Culinary Events > Taste of the Nation

San Francisco Taste of the Nation

March 23, 2017

VIP Admission: $250
6:00pm - 9:00pm

General Admission: $150
6:30pm - 9:00pm

City View @ The Metreon

135 4th Street
San Francisco, California

 

Save the Date for the 10th Annual Taste of the Nation®
San Francisco's Premier Culinary Benefit 

Thursday, March 23
City View at Metreon
135 4th Street, San Francisco

With Host Chef Melissa Perello
 Donate Now

 

Taste of the Nation for No Kid Hungry is the nation's premier culinary benefit, featuring top chefs and mixologists, all of whom are coming together to donate their time, talent and passion to end childhood hunger in America. Come enjoy the Bay Area's best restaurants, breweries, wineries, and mixologists with host Chef Melissa Perello! Join us for this one-of-a-kind local event featuring:

  • Dishes from over 40 restaurants, including Flour + Water, The Slanted Door, Aatxe, and Tacolicious
  • Award-winning wineries from Napa and Sonoma, including Brasswood Estate and DuMol.
  • Hand-crafted cocktails from the best bars in San Francisco and the Bay Area
  • Live auction with fine dining chef experiences
  • One of the best views in San Francisco


100% of proceeds support Share Our Strength’s No Kid Hungry campaign to end childhood hunger in America. Beneficiaries include 18 Reasons, California Association of Food Banks, California Food Policy Advocates, No Kid Hungry Bay Area and Children of Shelters, all of whom do powerful work in the Bay Area to bring nutritious food to locals in need. 

Purchase a ticket to support these organizations and help fight childhood hunger, all while enjoying an exciting evening with some of the region's best chefs. If you can't attend, you can donate to support these causes. We hope to see you on March 23rd!

 

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Taste of the Nation San Francisco presents its sponsors the opportunity to engage affluent, well-educated, charity minded individuals, as well as entertain key clients and stakeholders in a fun and dynamic environment while working together to end childhood hunger. To partner with us please contact Kathleen P. Talbot at ktalbot@strength.org. 

                             2017 National Sponsors

Thanks to Our 2017 Local Sponsors

 

 

 

 

 

                                                                                                               

 

 

 

 

 

 

 

 

Our Restaurants for 2017 include: 

 

M.Y. China - Tony Wu

 

Central Kitchen - Thomas McNaughton

 

Commonwealth - Jason Fox

 

Aatxe - Ryan Pollnow

 

flour+water - Evan Allumbaugh

 

FARM at Carneros - Executive Chef Aaron Meneghelli

 

Tacolicious - Armando Garcia

 

Boulevard Restaurant - Nancy Oakes & Dana Younkin

 

Perbacco - Staffan Terje

 

Scala's Bistro - Kimberly Bugler

 

Tosca Cafe - Josh Even

 

The Slanted Door - Charles Phan

 

Lord Stanley - Carrie and Rupert Blease

 

Hakkasan San Francisco - Chef Terry Wong

 

Jardinière - Audie Golder

 

The Commissary - Rogelio Garcia

 

Arguello - Robert Hurtado

 

Terrain Cafe - Patrick Boyer

 

Michael Mina - Raj Dixit

 

DOSA - Anjan Mitra

 

Souvla - Tony Cervone and Charles Bililies

 

UMA CASA - Telmo Faria

 

PABU / The Ramen Bar - Shaun King

 

Waterbar - Parke Ulrich and Justin Baade

 

EPIC Steak - Parke Ulrich

 

Spruce - John Madriaga

 

Mayfield - Louis Salvatore

 

The Village Pub - Orlando Pagan

 

Pizza Antica - Bradley Ceynowa

 

The Saratoga - Brandon Clements

 

Grand Lake Kitchen - David Wasem

 

the girl & the fig - John Toulze

 

Smitten Ice Cream - Robyn Sue Fisher

 

One Market Restaurant - Mark Dommen

 

ichi sushi - Tim Archuleta

 

Craftsman and Wolves - William Werner

 

Teleferic Barcelona - Teleferic Barcelona

 

Wayfare Tavern - Scott Quinn

 

Bluestem Brasserie - John Griffiths

 

Salt & Straw - Tyler Malek

 

E&O Kitchen and Bar - Sharon Nahm

 

Dirty Habit - Thomas Weibull

 

Nomica - Hiroo Nagahara

 

Gelateria Naia - Trevor Morris

 

Presidio Social Club - Rene Cruz

 

Fiorella - Dante Cecchini

 

MICHAEL MINA/The MINA Test Kitchen - Raj Dixit

 

Marla Bakery

 

 

 

18 Reasons empowers our community with the creativity and confidence needed to buy, cook, and eat good food every day. Through their classroom on 18th Street, they offer over 200 classes and dinners each year. Through their Cooking Matters program, they help over 2,000 low-income families each year learn to cook healthy food on a limited budget. Visit them at 18reasons.org to volunteer, attend an event, or learn more.www.18reasons.org

California Association of Food Banks (CAFB) represents more than 40 food banks and advocates for government policies that will benefit the 2 million Californians its network serves each year. With our Farm to Family program, we distribute 140 million pounds of fresh fruits and vegetables annually through our food bank network. Visit cafoodbanks.org to learn how CAFB and its members are working together to build a healthier, hunger-free California. 

California Food Policy Advocates dedicates the whole of its time, resources, and energy toward increasing low-income Californians’ access to healthy food. They make change – policy changes that increase participation in nutrition programs like CalFresh, school breakfast and lunch, child care, summer food, and more. And they work to make the food offered by these programs more healthy and appealing. Lend your support to their advocacy efforts by visiting cfpa.net.

Children of Shelters creates opportunities and provides educational funding for the children living in San Francisco's shelters in an effort to break the cycle of homelessness. Money gathered through fundraising efforts is dedicated to the Garden to Table program which brings cooking classes, gardening education and hands on garden experience directly to the children in the shelters in an effort to prepare them for a healthier, sustainable future.

 

 

Get ready to bid on these incredible Live Auction Items - don't forget to check out our Silent Auction as well!

 

 

2014 Cru Cabernet Sauvignon Magnum from Vineyard 29

Deep violet-blue in hue, our 2014 Cru Cabernet Sauvignon opens with notes of black fruits, mocha and playful hints of cherry cola. There are notes of black tea, juniper berry and cardamom. Firm, but lively and supple tannins, shape this full-bodied cabernet.

Donor: Vineyard 29

 

A Year of Date Nights

26 Weeks of Dates - Take your loved one out ALL yearlong!

You will win 26 gift cards featuring restaurants participating here tonight. You are set with two date nights a month for the year.

Participating restaurants include Aaxte, Arguello, Frances, Flour & Water, Central Kitchen, Common Wealth & many more!

Donor: Restaurants participating in Taste of the Nation

 

Sushi and Sake Experience with Nomica’s Chef Nagahara

Join Chef Hiro Nagahara for an exclusive dinner for 10 in Nomica's elegant private dining room. Sister restaurant to the acclaimed Sushi Ran in Sausalito, Nomica brings a contemporary Japanese menu to SF.

The menu will be a custom designed "omakase," or tasting menu designed by Chef Nagahara, complete with sake tasting and class to accompany, led by one of the owners Yoshi Tome.

Donor: Nomica and Chef Nagahara

 

Private Dinner at Your Home by Chef Melissa Perello

(Owner of Octavia and Taste Chef Chair)

Experience the flavors of the season with a personally curated dinner for eight prepared by acclaimed Chef Melissa Perello of Octavia.

This multi-course Chef's tasting menu will feature wine pairings by Beverage Director, Joshua Thomas and the Bay Area's finest local ingredients, all in the comfort of your own home.

Donor: Octavia and Chef Melissa Perello

 

 

 

 

 

 

Thank you to this years' Chef Chair Melissa Perello (Executive Chef/Owner, Octavia and Frances)

Chef Melissa Perello has been an avid cook since childhood. Spending summers in the kitchen with her grandmother, Frances, in Northern Texas, the young chef was influenced by culinary titans like Julia Child and Nathalie Dupree. Following her passion by working in a kitchen at a local country club during high school, she later attended the Culinary Institute of America in Hyde Park.

 

Upon graduation, Chef Perello moved across the country to San Francisco to begin working at Aqua, where Michael Mina was both a teacher and an important influence on the rising star chef.  After her time at Aqua, Perello moved to Charles Nob Hill, working alongside Ron Siegel. Shortly after, Chef Perello ascended to the position of Executive Chef. Under her culinary leadership and guidance, she helped garner critical acclaim from local and national outlets, and was named one of San Francisco Chronicle’s Rising Star Chefs in 2002. She also earned three consecutive James Beard Foundation Rising Star Chef nominations from 2002-2004, and was lauded as one of Food & Wine’s Best New Chefs in 2004.

 

Crediting Siegel as another defining influence, his teachings inspired the young chef to cultivate long-lasting relationships with purveyors and farmers, giving her access to the finest locally produced ingredients – a practice that would become a staple of her culinary style. “Ron taught me how to create relationships with purveyors and make ingredients shine,” explains Chef Perello.

 

In 2005 Perello took the helm at the highly respected Fifth Floor restaurant located in downtown San Francisco. The Fifth Floor already had a reputation as one of the country’s top restaurants, however, with Chef Perello’s arrival and talent, she managed to improve upon that reputation, winning the restaurant a coveted Michelin star in 2006.

 

Chef Perello then took a hiatus from the San Francisco restaurant industry.  She took this time to travel and refocus on food, with the ultimate goal of opening a restaurant and making a mark on San Francisco that was completely her own. And in 2009, Frances was born, named for the grandmother who had nurtured her young talents. It was no surprise Frances quickly gained effusive praise and glowing reviews, both nationally and locally, from such institutions as the James Beard Foundation, Bon Appétit magazine, Esquire magazine, as well as earning a Michelin star.

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