Old World Food Truck’s
pop-up Hanukkah dinners
Dates: Saturday, Dec. 8, 2012 (seating at 6 p.m.); Sunday Dec. 9 (seating at 6 p.m.)
Venue: Coffee Bar, 1890 Bryant St., San Francisco
Notes: The menu is not kosher; vegetarian options available; wine pairings available for purchase at the event. Enter discount code “Mazel” to receive $5 off the price.
More information: www.oldworldfoodtruck.com
Latke Tasting / Parsnip & Celery Root and Sweet Potato & Leek / with apple sauce and spiced sour cream
Pickled Veal Tongue / Watercress, raisin verjus, and Pumpernickel crouton
-OR- Pickled Beets (vegetarian) / Watercress, raisin verjus, Point Reyes blue cheese and Pumpernickel crouton
Dark Chicken Consommé / Liver kreplach, greens, dill & “soup nuts”
-OR- Vegetable Consommé (vegetarian) / Winter squash kreplach, greens, dill & “soup nuts”
Salmon & Kugel / Lightly smoked and cured with horseradish salsa verde and wild mushroom kugel
-OR- Holishka & Kugel (vegetarian) / Savoy cabbage roll stuffed with wild rice, nuts and herbs, horseradish salsa verde and mushroom kugel
Sufganiyot /Hanukkah donuts filled with seasonal preserves and candied cranberry
Baker & Banker’s Hanukkah menu
Dates: Tuesday, Dec. 11 through Sunday, Dec. 16, 2012
Venue: Baker & Banker, 1701 Octavia St., San Francisco
Cost: $55 for a prix fixe tasting menu; or individual items a la carte (prices listed below); wine pairings an additional $35; Tax and gratuity not included.
Notes: Menu also includes Amuse Bouche plus Sorbet course.
Information and reservations: (415) 351-2500 or www.bakerandbanker.com
Chicken Matzo Ball Soup ($14)
House smoked trout, potato latke, horseradish cream, pickled beets, shaved fennel ($15)
Beef Brisket pot au feu ($28)
Apple Cake ($10)
Fifth Floor Restaurant’s Holiday Guest Chef Series:
“Modern Jewish” with guest chef Jason Fox of Commonwealth
Date: Wednesday, Dec. 5, 2012. Seating from 5:30 to 10:30 p.m. (Full series runs Dec. 4 to 8).
Venue: Fifth Floor Restaurant, in the Hotel Palomar, 12 Fourth Street, San Francisco
Cost: $125 for seven courses; some dishes can be purchased a la carte based on availability; optional wine pairing for $75.
Notes: Reservations recommended; portion of all the proceeds from the series will benefit Meals on Wheels.
Reservations and information: www.fifthfloorrestaurant.com or (415) 348-1555.
Beets | walnut, yogurt
Smoked Salmon and its Roe | rye, horseradish
Terrine of Quail and Black Truffle | Manischewitz gelée
Potato Latkes in a Modern Style | chicken liver, apple
Wood Pigeon pastrami | caraway dumplings, double consommé
Veal Breast | Jerusalem artichoke, leek, carrot
Almond Blintz | cranberry, crème fraiche, meyer lemon
Hanukkah Dinner Series
at Grand Lake Kitchen
Dates: Saturday, Dec. 8 through Saturday, Dec. 15 (except for Tuesday, Dec. 11 – closed). Two seatings nightly at 6:30 p.m. and 8:30 p.m.
Venue: Grand Lake Kitchen, 576 Grand Ave., Oakland
Cost: $40 to $50 (see below).
Reservation and information: www.grandlakekitchen.com or (510) 922-9582
Notes: Restaurant’s regular hours are weekdays 10:30 a.m.to 7:30 p.m., weekends 9 a.m. to 5 p.m., closed Tuesdays. Prices below do not include tax and gratuity. Alcohol and beverage will be available for purchase. Not kosher. Seating is limited. Menus subject to change due to availability of ingredients.
Nightly Hanukkah menu, except for special guest-chef dates below ($50)
latkes with sour cream and jean’s applesauce
chicken soup with egg noodle or mixed crostini of oyako (egg salad with crispy chicken skin), mushroom paté, and liver
caraway brisket with horseradish and potato or black cod, roasted grapes, artichoke, harissa, and cous cous
spiced ginger cake and cream and coffee
Sunday, Dec. 9. Guest chefs: Amy Remsen and Blake Joffe of Beauty’s Bagel Shop ($40). Fully vegetarian menu:
matzo ball soup
chicory salad with almonds, roasted delicata squash, apples, honey vinaigrette
braised seitan with root vegetables
latkes with house made applesauce and creme fraiche
sufganiyot and coffee
Saturday, Dec. 15. Guest chef: Risa Lichtman of Foods by Risa and Sunday Supperings ($50)
latkes with Grandma Helen’s Red Hots applesauce with crème fraiche
deli salad trio: house-smoked sablefish with cream cheese, creamy farm egg salad, walnut & eggplant paté
“sweet cheeks & celery” – pomegranate braised beef cheeks, celery root puree, buttered root vegetables
*vegetarian option available for this course
Persimmon sufganyah and coffee