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New Graces

November 25, 2014
Kirsty Gumina


| Ingredients |

Bols Barrel Aged Genever
Masala Spiced Chai Syrup
Grilled Lemon Juice
Pu-erh Tea
Dolin Blanc
Green Chartreuse

Served Hot!

The Holidays are a great time to play with different recipes and offer your guests unique seasonal cocktails. One of our favorite tipples this time of year is the New Graces, which plays homage to one of the other countries across the world that celebrates Thanksgiving: the Nederland’s.

Before landing on Plymouth Rock, the pilgrims landed on Dutch lands, a factoid represented in this cocktail through the use of Bols Barrel Aged Genever, an authentic aged Genever (Dutch Gin) from Amsterdam. This toasty libation has strong dark earth tones balanced with hints of fruit and citrus.

Be sure to whip up this Dutch inspired treat as a perfect warm up for a winter walk after your Thanksgiving feast.




November 10, 2014
Kirsty Gumina

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A change in the seasons brought the always anticipated and prestigious, San Francisco Fall Antique Show, to Fort Mason. Over 10,000 collectors from the Bay Area and beyond attended the annual three day show to admire and purchase a wide assortment of fine and decorative art spanning over a variety of styles and periods.

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The Preview Gala kicked off the show where guests were not only able to get a first look at the art, but Bay Area fans were also able to catch our SF Giants in Game 2 of the World Series. This union of baseball tradition and high end art was perfectly captured by a McCalls’ original: Hot Dogs topped with Caviar, a fun yet sophisticated culinary fusion!

Since its inception in 1981, The San Francisco Fall Antique Show has been benefiting the Enterprise for High School Student Program, an initiative that empowers students to discover career opportunities by providing training, guidance, and employment experiences. In this spirit, students from the program served alongside our McCalls wait staff, offering up delectable appetizers to guests who meandered through the crowd in search of artistic treasures.

McCalls was thrilled to be part of another great year at the Fall Antique Show and we look forward to what’s to come next year!

Our Halloween Cocktail, The Heart Shredder

October 28, 2014
Kirsty Gumina

Happy Halloween! In celebration of the spooktacular holiday, one of our skilled bartenders concocted this specialty fizz drink to go with his candy of choice: Cotton Candy. It’s a fall cocktail fit for ghouls and goblins alike! Check out the details on this recipe below.


45 mL Woodford Reserve Bourbon

25 mL Ron Zacapa 23 Aged Rum

12 mL Luxardo Maraschino Liqueur

2 Dashes Chocolate Love Tonic

1 Dash Angostura Bitters

Paired with Cotton Candy


Pier 2 Celebrates its New Look!                 

October 22, 2014
Kirsty Gumina


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.

Petite TacosMcCalls 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!

To see more photos and get more information about the space, please visit the McCalls Venue page at or Fort Mason’s Venue Rentals page.

A Sonata de Cuisine at the San Francisco Symphony Opening Night Gala

September 11, 2014
Kirsty Gumina

This year’s Opening Night Gala at Davies Symphony Hall was one for the history books. The dazzling kick-off for the upcoming symphonic season was a momentous celebration of the world-renowned and locally beloved conductor, Michael Tilson Thomas (MTT), who is celebrating his 20th anniversary with the San Francisco Symphony. The word “symphony” is derived from the Greek συμφωνία or sumphōnia, the translation of which is “together-sound” or an agreement or concord of sound. MTT’s legacy lives up to the etymology of the word for he has endeavored to bring the sounds of contemporary and classical music together and has made great musical achievements accessible to audiences from all walks of life through new media and technology. An overall spirit of commemoration prevailed on Wednesday night as patrons of the San Francisco Symphony gathered to wine, dine and dance the night away in his honor.

The McCalls catering team—wearing its finest black tie attire—was excited to be back on the floor in the custom-built pavilion tent where approximately 850 guests were seated for dinner. Inspired by the intrepid conductor, McCalls regaled Gala attendees with four bewitching movements in the Patron’s Dinner, a sonata de cuisine if you will. The first movement began with a stately reception, wherein guests were greeted by the twinkling of chandeliers and passed champagne. The second movement started with the Mosaic of Maine Lobster with Avocado Marquise and Quail Egg, followed by the Smoked Seas Salt Filet of Beef with a scherzo-esque medley of this season’s finest vegetables: Kohlrabi, Sunburst Squash, Haricot Vert and Heirloom Cauliflower. The finale called for a Passion Fruit Baked Alaska that combined house-made ice cream with sweet crisp meringue to finish on a delicious note of concord.

Moving past the glittering throngs in the pavilion and into the Symphony Hall, patrons seeking a more intimate dining experience were served in our newest venue, The Wattis Room. Receiving the same excellence in cuisine as all attendees, Wattis Room patrons started with sparkling wine, Smoked Royal Miyagi Oysters and caviar. A first course of Poached Lobster Salad with Chilled Brentwood Corn Custard was followed by the entrée of Petite Beef Tenderloin atop Pinot Noir Braised Bermuda Onions, Herbed Wild Mushrooms and a Potato Gratin with Smoked Brisket. Couples enjoyed slow dancing in the romantic candle light before enjoying their dessert of Warm Chocolate Molten Cake à la Mode.

Just across Van Ness Avenue, the iconic lights of City Hall were greeting hundreds more patrons for the Symphonix and Supper Club Dinners. Inside, elegant tables filled the effulgent Rotunda where the pillars, walls and sweeping staircase featured playful light effects. Every dish featured something unique to the season: Yosemite Melon with Heirloom Tomato, Basil and Bocconcini was followed by a succulent duo of lamb chops —one Moroccan Spiced, the other an Apple Braised Rillette — accompanied by Roasted Yams, Chickpeas, Herbed Carrots and a light pour of Chermoula Sauce. Desserts included the Sonoma Goat Milk Panna Cotta with Chocolate Hazelnut Tranche and Roasted Fig, as well as an Olive Oil Pumpkin Cake with California Blue Cheese Gelato.

After dinner, patrons were ushered into the Davies Symphony Hall to enjoy the musical performances of Bonnie Raitt, Yuja Wang and the San Francisco Symphony itself. Aside from being a fun filled event, the Opening Night Gala is held to benefit the Symphony’s award-winning education and community programs that serve over 75,000 students in the Bay Area elementary, middle and high schools each year. These inspiring artists remind us that this cosmopolitan soirée is, at its heart, an act of community building.

As the evening turned into night, droves of revelers emerged from the Symphony Hall to find the hottest dance spots, finest cocktails and sweetest desserts. Got Light and Blueprint Studios brought the after-party atmosphere to new heights with dramatic lighting and lounge furniture spilling out onto Grove St. McCalls provided specialty drinks, full bars and copious amounts of candy alongside stations offering hors d’oeuvres and late-night snacks. The night slipped away gleefully as the after-party raged on, but there was already a buzz in the air of what delights next year’s event might hold.