As the trees in the Osher Sculpture Garden at the de Young Museum began to take bloom, so did a thought in Executive Chef Jason Smith’s mind – fresh Tomales Bay oysters enjoyed on the de Young Café patio terrace.
The café introduced an oyster cart over the weekend offering mignonettes of champagne and just-shucked Marin Miyagi oysters out of Tomales Bay.
“I just wanted to have some fun with it,” he said. “The fresh, clean flavors of the Point Reyes National Seashore – and the fact that I can now go to Golden Gate Park and have something really nice and refreshing.”
Chef Jason said the cart is likely to reappear on weekends in the spring months ahead offering guests the chance to indulge and relax in the peaceful environment. The de Young Café is open Tuesdays through Sundays with a vibrant menu of seasonal dishes and some of the most artistic views in San Francisco.
Check back for future events at the de Young.
Make the Christmas Holiday your own and experiment with something new this season. Try making the Ancho Holiday Eggnog, a new wintry libation from our mixology team.
The Ancho Holiday Eggnog includes a Smokey Mezcal and Pedro Ximenez Sherry, providing nutty notes to excite your taste buds and your nose. Add Rompope, or “Mexican Eggnog,” plus a dash of Ancho Chile Bitters and a splash of Egg Yolks for the finishing touch. Grab your most festive Christmas glassware, pour and enjoy!
Every Thanksgiving the McCalls Chefs take time away from their busy schedules to give back to our local San Francisco community. Each year our Chefs work with Fraternité of Notre Dame and the “Mary of Nazareth” Soup Kitchen , two organizations who help feed the homeless in Union Square, the Tenderloin and other areas around the City. Our Chefs dedicate this week to prepping and cooking meals to feed about 800 people in San Francisco over the course of two days.
Wondering how much food McCalls produces for this close-to-our-hearts cause? On Tuesday alone the Chefs prepared 60 Thanksgiving Turkeys and over 100 Pumpkin Pies! Additionally they made delectable side dishes, including Sweet Potato Mash and Stuffing, topping it all off with our mouthwatering Sage Gravy.
If you are short on time this Thanksgiving but would like to share and give thanks to our community this holiday season, please reach out to Fraternité of Notre Dame. If you are looking to give back during other times of the year, join them in Union Square where they feed up to 200-250 homeless every Tuesday.
Last month The Fort Mason Center, in partnership with the National Park Service, was excited to celebrate the reopening of Pier 2 after more than a year-long “rehabilitation.” The $21 million restoration provided updates to preserve part of the City’s historic waterfront, as well as integrated the park’s second largest solar power system supported by the Silicon Valley-based SunPower Corporation. These renovations were made possible by generous gifts from the Herbst Foundation, Columbia Foundation, the Henry Mayo Newhall Foundation, the Center’s board of trustees, along with many individual donors.
McCalls was overjoyed to cater the opening night event for this revamped space. The 103-year-old pier celebrated with 250 guests that mingled and marveled over the 35,000 sq. ft. venue – a site with a capacity for up to 3,000 people – while enjoying an assortment of mouthwatering appetizers, including a crowd favorite of Petite Tacos with Tomatillo Chicken and Cilantro Crema. A stunning acrobatic performance welcomed attendees as they sat down for dinner. The supper ended sweetly with a dessert of Lambrusco Poached Pears, Mascarpone Crème, Biscotti and Zabaglione Mocha Gelato, all topped with a Chocolate Raspberry Cigarette and Hazelnuts.
Congratulations Fort Mason on your fabulously renovated space. We look forward to partner together on many more parties at Pier 2!
Last weekend, Marinship Park in Sausalito came alive with the sights, sounds and flavors of Carnevale. The 2014 Sausalito Art Festival Foundation kicked off its annual Labor Day weekend of art from 270 local artists, live music and food with its Friday night preview soiree: the 2014 Carnevale “Unmask Your Imagination” Gala. The evening was replete with cocktails and a Carnevale inspired banquet dinner and dining tent. Brazilian dancers spiced up the night and danced along with revelers to the musical stylings of the Dick Bright Orchestra. Even our own Chef Josip enjoyed some of the fun!
Before taking part in the spectacle, Chef Josip and our team of culinary artisans served up quite the feast. Chilled Carrot Gazpacho Soup topped with Curried Prawns tantalized the palettes of artists and art enthusiasts alike, along with a vibrant salad of Heirloom Tomatoes, Melon, Di Stefano Burrata and Wild Arugula, drizzled with Micro Basil Olive Oil and White Balsamic Reduction. A hearty Grilled Filet of Beef with Champignon Crown, a medley of summer vegetables and a sauce of Cognac and Cream followed suit, and a Frozen Elderflower Soufflé Glacé Parfait with a Raspberry Macaron rounded off the meal on a cool note.
But underneath this fabulous evening and the ensuing art festival lays an important mission. The Sausalito Art Festival Foundation is founded on an objective to bolster arts in the local community. This year the proceeds of the weekend will be funneled into Artists Teaching Art, a fresh but highly successful program that engages young Marin students and working artists in order to foster artistic stimulus, imagination and experience.
We are always honored to be part of such a fun and inspirational evening celebrating our local creative community. If you missed the gala and festival this year, be sure to mark your calendar for next years’ Labor Day weekend and boogie the night away at the “Studio 63” Gala.
McCalls is always excited to unite with novel and unique sites on special events. Ringing in 2014, we are thrilled to showcase The Wattis Room as one of our newest venue partners.
Located in the cultural hub of San Francisco’ performing arts district, The Wattis Room is an intimate, exclusive locale nestled in the heart of the celebrated Davies Symphony Hall. Designed by distinguished architect Andrew Skurman, the room features deep crimson red walls, a beautiful existing U-shaped marble bar and three spectacular paintings on loan from SFMOMA.
The room’s cozy and inviting surroundings are perfect for anything from a corporate dinner or business reception, to a rehearsal dinner, wedding or birthday celebration. This exceptional venue can accommodate up to 80 guests for a seated dinner and 200 guests for cocktail receptions.
So if you are looking for an intimate yet vibrant space to host your next event or gathering, The Wattis Room may be the perfect fit.
To inquire about catering packages or to schedule a site visit, please contact Trisha Heigl at 415.503.5333 or email@example.com .
The Gala’s 1930’s glamour was exquisitely portrayed in the Jazz Modern: Art Deco and the Avant-Garde theme. Guests were immediately greeted by towering urns designed by Andrew Skurman that transported them to a bygone era. In line with the Avant-Garde theme, the cuisine mirrored the American Industrial and European-influenced era with wondrous displays of caviar, fine assortments of cheeses, and decadent desserts.
Students from the Enterprise Program helped pass hors d’oeuvres while guests perused the selection of fabulous antiques. Attendants indulged in chilled Blue Angel Vodka paired with American Sturgeon caviar sprinkled with lemon on homemade potato chips and topped with a touch of sour cream. Guests continued to enjoy the Lamb Karsky on a bed of Potatoes au Gratin with an Apple Mint Relish.
As a grand finale, dessert-lovers satisfied their sweet tooth with an array of sweets: from Espresso Crème Brûlée to Raspberries with Crème
de Cassis and Kirsch-Soaked Cherries with Chantilly Cream.
The successful gala raised funds for an excellent cause and provided an enjoyable experience to all involved. We look forward to seeing what next year’s show will bring.
To find out more about EHSS mission and its programs visit their website at: http://www.ehss.org/index.html
This year’s opening night gala for the San Francisco Opera’s 91st Season was a Bay Area cultural soiree for the books. Internationally-renowned event designer, Colin Cowie, was selected by the Opera Guild to visually bring to life The Opera Ball 2013: The Garden of Good and Evil with his acclaimed eye for design.
As stilt walkers clad in greenery and leaves meandered among guests outfitted in ball gowns and tuxedos, audible bird chirping and ambient green lighting completed the experience for City Hall’s nighttime “garden party.” Cowie’s design featured whimsically eerie, yet mysteriously beautiful, crystal-draped and black feather-topped chandelier centerpieces that towered over the green velvet and copper sequin dinner tables. Attendees enjoyed dishes of Chilled Three Green Pea Soup with Apple and Smoked Trout and Grilled Grass-Fed Lamb Chops with Monterey Fog Artichoke-Potato Gratin and Late Summer Squash. Rounding out the banquet, White and Dark Chocolate Skulls filled with a Berry Parfait and Madagascar Vanilla Anglaise pleased both the good and the slightly evil alike at this enigmatic garden fete. After dinner, guests enjoyed a glittering opening night performance of Arrigo Boito’s Mephistopheles conducted by Music Director Nicola Luisotti. After the performance, the opera-goers followed fire dancers back to City Hall for the slightly more sinister after-party, where we tempted guests with bountiful savory stations, decadent hand-rolled chocolate truffles and cocktails as guests danced the night away.
While the grandness of the Opera’s opening night ball is always impressive, it is most important to note the driving cause: the Opera Guild takes all proceeds from ticket sales and funnels them into arts education for Northern California students in over 230 schools. Between this great mission and the added benefit of a great party, it is no wonder the Opera Ball sells out so fast!
Prior to the gala, The Avant Gardist, a fashion blog based out of San Francisco, got some inside information from the Opera Guild and the design skinny from Mr. Cowie himself. The article also referenced McCalls for our impending catering services. To learn what Mr. Cowie had to say about the then-upcoming Opera Ball and to see our mention, check out the article by Cynthia Riddell here: http://theavant-gardist.com/stay-tuned-with-colin-cowie/
To see photos and to read more about the Opera Ball, take a look at this article from SFGate: http://www.sfgate.com/performance/article/Opera-gala-s-glittering-Garden-of-Good-and-Evil-4797318.php
To find out more about the Opera, its performances and its programs, please visit their website:
Be sure to check out our Facebook page next week to see some behind the scenes photos of the Opera Ball as well as the Symphony Gala!
On June 26, San Francisco’s Asian Art Museum put on a lovely dinner and cocktail reception in honor of the debut of their latest exhibit, In the Moment: Japanese Art from the Larry Ellison Collection.
Inspired by the collection, the menu focused on Japanese cuisine with our own California twist. Sake was paired with bites of Seared Loin of Lamb with Japanese Eggplant Puree on Rice Chips as well as Sushi Balls of Maguro, Hamachi and Avocado. Guests continued to dine on a salad of Smoked Duck Breast, Cherries, Hearts of Palm, Petite Lettuce, Tatsoi Spinach, Pickled Daikon drizzled with a Yuzu Basil Vinaigrette followed by a Seared Wild Northern Halibut accompanied by Bamboo Rice Risotto, Tokyo Turnips, Wilted Japanese Spinach and a Shoyu Shallot Butter Sauce. Under the warmth of the sunset flooding Samsung Hall, attendees enjoyed their meal at intimate wooden farm tables adorned with cascading white orchids, succulents and bamboo– the perfect floral touch to evoke the spirit of the Japanese Art.
collection of Japanese art, highlighting both the immediate beauty of
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the works themselves as well as the dynamic relationship between collector and the collected. Make sure to head over to the Asian Art this summer to catch this exhibit before it ends on September 22.
To learn more about this exhibit, please visit: http://www.asianart.org/exhibitions_index/in-the-moment
To see more photos from the opening night event, please visit our Facebook page: https://www.facebook.com/McCallsCatering
It must be summertime! San Francisco’s annual Stern Grove Festival kicked off its 76th season yesterday afternoon with “The Big Picnic” – a celebratory benefit concert and luncheon supporting the Stern Grove Festival Association. Overjoyed to be a part of the outdoor music-filled event, we served up summer-ready dishes to over 400 guests such as our house-made Sun Dried Tomato and Goat Cheese Deep Dish Quiches, Poached Salmon with “Dill Mousseline” and Blueberry Caulfoutti with Vanilla Bean Ice Cream. The sun was shining as Michael McDonald and Boz Scaggs headlined the event in support of Stern Grove’s mission of providing admission-free performing art shows throughout the Bay Area.
With many great artists on the Stern Grove’s 2013 line up – including Ramsey Lewis and Dee Dee Bridgewater, the San Francisco Symphony and Pink Martini, to name just a few – don’t let the summer pass you by without checking out a concert. The Stern Grove Festival takes place every Sunday through August 18 at 2:00pm, but be sure to get there early to snag yourself a good seat!
To learn more about the Stern Grove Festival Association and to find out who else will be featured on the 2013 lineup, please visit the Stern Grove Festival website at: http://www.sterngrove.org/