Stay up-to-date with what’s going on at McCalls.

A Melodic Start to the Fall Season with the SF Opera Ball: Moonlight and Music

November 9, 2015
Kirsty Gumina

Moonlight and Music set the scene for the San Francisco Opera’s opening of its 93rd season with the revival of Verdi’s “Luisa Miller.”

As the evening’s guests in sleek suits and voluminous gowns ascended the steps of the War Memorial Opera House, McCalls was setting a scene of our own with Austrian-themed reception bites and a Tyrolean-inspired menu.

Diners nestled in a cozy tent on Grove Street by Hensley Party Rentals – under a stunning canopy designed by Riccardo Benavides of Ideas.  Riccardo ensured the Austrian theme touched every detail of the event, from the Valet’s hats to the Opera House foyer in guise as a Tyrolean Castle.

McCalls Executive chef Josip Martinovic delighted guests with a Roasted Nectarine and Main Lobster Salad followed by Tyrolean Braised Short Ribs with Herbed Spaetzle, and a Duo of Tiramisu and Austrian Hazelnut Chocolate Roulade.

To read more about this magnificent evening, take a peek at Haute Living’s article: Behind The Scenes At The Glamorous SF Opera Ball 2015Opera Ball 2015: Moonlight & Music



CEMA: Solving the F&B Mystery

May 29, 2015
Kirsty Gumina

Gain insights from a cross section of food and beverage industry pros in an interactive panel discussion moderated by Stephen Denison, founding partner of McCalls, the Bay Area’s leading caterer and production company. Panel members will include Lucas Schoemaker, Executive Chef, McCalls; Michael Wolf, Executive Chief, Oakland Marriott City Center; Dawn Witherspoon, The Performance Group and a client side event marketer.

The content will focus on learning what “true” F&B costs are (not just what’s printed on the catering department menus) – so the bottom line budget is better assessed, is created more cost efficiently, waste is diminished and the overall F&B experience greatly enhanced. Attendees will learn how to develop cost effective menus that delight guests and allow the chef/caterers to do their best work, while eliminating overproduction and waste.

This discussion will also center on the positive impact on measurement scores that event marketers have achieved from improving their food and beverage programs.

CEMA provides professional networking and educational forums in a non-selling environment. For additional information on CEMA please visit our website at

Dine at the new communal table in the Wattis Room!

May 29, 2015
Kirsty Gumina

Meet and mingle with other concert goers at our new communal table in the Wattis Room. It will be offered all dinner nights except Wednesdays. When making your reservations please specify that you would like to join the communal table and if you have an existing reservation and would like to join the table, please call 415-503-5333 and we can change your reservation.

We are pleased to offer this new opportunity to share your evening with fellow Symphony enthusiasts.


Upcoming concerts include:

Wednesday May 27–Sunday May 31
Pictures at an Exhibition, plus cellist Gautier Capuçon
Thursday June 4–Saturday June 6
The Rhythms and Romance of Spain
Wednesday June 10–Saturday June 13
Beethoven’s Missa solemnis, a multimedia semi-staged event
Wednesday June 17–Friday June 19
Beethoven’s Pastoral Symphony
Thursday June 18
Beethoven’s Fifth Symphony & Jonathan Biss
Saturday June 20
Beethoven Marathon
Thursday June 25–Saturday June 27

To plan your own event: The Wattis Room is the perfect location for a luxurious private event, whether you’d like to host a full dinner, wine-tasting, or cocktail party.


Make your reservation today:

Online at
Call Trisha Heigl at 415-503-5333


Taste of Tomales Bay at de Young Museum

April 1, 2015
Kirsty Gumina

DeY Oyster NightAs 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. IMG_20150329_114333375_HDR

Happy St. Patrick’s Day

March 17, 2015
Kirsty Gumina
Happy St. Patrick’s Day! Chef Josip suggests celebrating at home by making this favorite Irish recipe for Beef & Guinness Stew.


Beef and Guniess Stew