Geoffrey Reed

A multi-course Japanese tasting menu located at the first and only San Francisco sake producer-Sequoia Sake.

What to expect:
• Multi-course gourmet seafood dinner crafted with market-fresh, seasonal organic ingredients
• Sake will be available for purchase at the brewery with no outside alcohol allowed
• This communal table of up to 30 is located at Sequoia Sake - the first and only producer of sake in San Francisco, specializing in small-batch, fresh, unpasteurized, Nama sake.
• 15 min from downtown

*The menu is subject to change and no vegetarian options are available.
*Unique and local selection of sake including, Nama, Genshu, and Nigori

San Francisco

Standard

Ichido Omakase

Eric Pascual

The 8 available seats at the chef's table will be located in the kitchen of this unique and beautiful venue in the SF Mission district.

For this meal, we will dive into the rich history of Hawaiian-style cuisine. From 1852 to the present, Hawaii has encountered four major waves of immigration - each wave bringing new dishes and culinary influences to the islands. As sugar plantations imported labor across the Pacific from China, Japan, Korea, and The Philippines with the intent to diversify and divide plantation laborers, cultures converged. Hawaiian Pidgin (a creole language made up of Hawaiian, Japanese, English, Portuguese, and Cantonese) developed between laborers and new food emerged on the Hawaiian culinary landscape. Thus, we have the inspiration for our pop-up series – Hawaii: A Culinary Crossroads.

My connection to Hawaii is deeply personal and spans back to my grandparents' migrating to Hawaii from the Philippines before and after World War II. Growing up, I spent nearly every summer with my grandparents in Hawaii. It was there I got my start in cooking by shadowing my grandparents in the kitchen. Under their wing, I learned to make traditional Filipino dishes from my grandparents’ provinces. During these summers I also developed tastes for local Chinese, Japanese, Korean, and Native Hawaiian dishes from laulau, chicken katsu, to meat jhun, and to cold ginger chicken (just to name a few). I’ve spent my life making and personalizing these dishes, at first to eat, and then as the years went by, to share. We are honored to have Lanai Tabura as part of the event.

As we present each course, he will be sharing the detailed history of the different cultural influences that the immigrants had on Hawaiian-style food. With this special pop-up series, we invite you to continue a tradition of sharing culture and memories at the dinner table. Please join us for a sentimental meal, libations, and great company.

About Lanai (http://www.lanaitabura.com/):

Hailing from the tiny island of Lanai Hawaii, and a graduate of Lanai High School, this DJ, Comedian, TV host and Actor has done it all! Currently Lanai host’s Cooking Hawaiian Style in its 6th season, a tv show that airs in 7 countries on the Lifestyle Network, Direct TV and Time Warner Cable. Lanai is no stranger to international and local TV shows Food Networks Great Food Truck Race, co-host with Anthony Bourdain’s NO Reservations, Jake and the Fat Man, Da Braddah’s, Baywatch Hawaii, and commercials such as: Meadow Gold, Zippys, Hawaiian Tel Federal Credit Union and more. Most recently he played Jake in season 6 of Hawaii 5-0. He has been touring the mainland doing stand up comedy openings for Henry Kapono, Andy Bumatai, Augie Tulba, Wayne Brady and Damon Wayans to name a few. As a 25- year radio veteran, Lanai co-created the Island 98.5 radio station, and currently is on air in Tokyo and Fukuoka Japan.

(Chef's Table) Hawaii: A Culinary Crossroads x MNLND Hawaii (featuring Lanai Tabura from the Food Network and Cooking Hawaiian Style)

Wine Pairing (3 pairings)

For this meal, we will dive into the rich history of Hawaiian-style cuisine. From 1852 to the present, Hawaii has encountered four major waves of immigration - each wave bringing new dishes and culinary influences to the islands. As sugar plantations imported labor across the Pacific from China, Japan, Korea, and The Philippines with the intent to diversify and divide plantation laborers, cultures converged. Hawaiian Pidgin (a creole language made up of Hawaiian, Japanese, English, Portuguese, and Cantonese) developed between laborers and new food emerged on the Hawaiian culinary landscape.. Thus, we have the inspiration for our pop-up series – Hawaii: A Culinary Crossroads.

My connection to Hawaii is deeply personal and spans back to my grandparens' migrating to Hawaii from the Philippines before and after World War II. Growing up, I spent nearly every summer with my grandparents in Hawaii. It was there I got my start in cooking by shadowing my grandparents in the kitchen. Under their wing I learned to make traditional Filipino dishes from my grandparents’ provinces. The fourth course on this menu, Pinakbet, is a dish I learned from my grandmother. During these summers I also developed tastes for local Chinese, Japanese, Korean, and Native Hawaiian dishes from lau lau, chicken katsu, to meat jhun, and to cold ginger chicken (just to name a few). I’ve spent my life making and personalizing these dishes, at first to eat, and then as the years went by, to share. 

We are honored to have Lanai Tabura as part of the event. As we present each course, he will be sharing the detailed history of the the different cultural influences that the immigrants had on Hawaiian-style food. 

With this special pop-up series, we invite you to continue a tradition of sharing culture and memory at the dinner table. Please join us for a sentimental meal, libations, and great company. 

About Lanai (http://www.lanaitabura.com/)

Hailing from the tiny island of Lanai Hawaii, and graduate of Lanai High School, this DJ, Comedian, TV host and Actor has done it all! 

Currently Lanai host’s Cooking Hawaiian Style in its 6th season, a tv show that air’s in 7 countries on the Lifetstyle Network, Direct TV and Time Warner cable. 

Lanai is no stranger to international and local TV shows Food Networks Great Food Truck Race, co-host with Anthony Bourdain’s NO Reservations, Jake and the Fat Man, Da Braddah’s, Baywatch Hawaii, and commercials such as: Meadow Gold, Zippys, Hawaiian Tel Federal Credit Union and more. Most recently he played Jake in season 6 of Hawaii 5-0. 

He has been touring the mainland doing stand up comedy openings for Henry Kapono , Andy Bumatai, Augie Tulba, Wayne Brady and Damon Wayans to name a few. 

As a 25- year radio veteran, Lanai co-created the Island 98.5 radio station, and currently is on air in Tokyo and Fukuoka Japan.

Hawaii: A Culinary Crossroads x MNLND Hawaii (featuring Lanai Tabura from the Food Network and Cooking Hawaiian Style)

(Chef's Table) Hawaii: A Culinary Crossroads featuring Lanai Tabura from the Food Network and Cooking Hawaiian Style

Hawaii: A Culinary Crossroads (featuring Lanai Tabura from the Food Network and Cooking Hawaiian Style)

For this dinner, we'll be featuring 6 courses of Filipino-inspired dishes using seasonal and locally sourced (when possible) ingredients. Some of the unique flavors of Filipino cuisine will be highlighted in this meal.

Disclaimer - During this dinner we will be doing everything we can to protect you, the public as well as our staff during this event. To this extent, we will be following the Center of Disease Control (CDC) and local health department guidelines and policies in order to reduce the spread of COVID-19. This will require our staff to be fully vaccinated prior to the event. We will also be encouraging this same procedure for attendees in order to limit the exposure to all individuals.

Taglamig: A Filipino-inspired Winter Dinner

The 8 available seats at the chef's table will be located in the kitchen of this unique and beatiful venue in the SF Mission. For this dinner, we'll be featuring 6 courses of Filipino-inspired dishes using seasonal and locally sourced (when possible) ingredients. Some of the unique flavors of Filipino cuisine will be highlighted in this meal.

Disclaimer - During this dinner we will be doing everything we can to protect you, the public as well as our staff during this event. To this extent, we will be following the Center of Disease Control (CDC) and local health department guidelines and policies in order to reduce the spread of COVID-19. This will require our staff to be fully vaccinated prior to the event. We will also be encouraging this same procedure for attendees in order to limit the exposure to all individuals.

(Chef's Table) Taglamig: A Filipino-inspired Winter Dinner

Heidrun Mead Pairinng (per glass)

Seasonal Cocktail Pairing

Heidrun Mead Pairing (bottle)

The 6 available seats at the chef's table will be located in the kitchen of this unique and beautiful venue in the SF Mission district.

For this event series, I'll be collaborating with chefs and sommeliers that I have cooked with in the past or that I've worked closely with. We'll be featuring 6 courses of Filipino-inspired dishes using seasonal and locally sourced (when possible) ingredients. Some of the unique flavors of Filipino cuisine will be highlighted in this meal. 

For this dinner, I have worked closely with Carlos to curate a menu to go along with the wine pairings for each course. Please see below for our menu. We hope to see you at our dinner!

Carlos Lorenzo is a wine professional and he currently works as a Fine Wine Acquisition Specialist for Benchmark Wine Group. He attended the Culinary Institute of America in Hyde Park, New York to pursue a career in the culinary field as a cook/chef then later transitioned to focus his work and studies in the hospitality industry and wine business. In his past time, he loves hosting friends and family — following his motto, « LITTY TT! ». This pop-up is an introduction to Filipino flavors and wine pairings.

Note: You are more than welcome to bring your own wine, as well, to drink as you please. Thank you!

(Chef's Table) Chicha, Chicha! A 6 Course Filipino-inspired Dinner with Wine Pairings

For this event series, I'll be collaborating with chefs and sommeliers that I have cooked with in the past or that I've worked closely with. We'll be featuring 6 courses of Filipino-inspired dishes using seasonal and locally sourced (when possible) ingredients. Some of the unique flavors of Filipino cuisine will be highlighted in this meal. 

For this dinner, I have worked closely with Carlos to curate a menu to go along with the wine pairings for each course. Please see below for our menu. We hope to see you at our dinner!

Carlos Lorenzo is a wine professional and he currently works as a Fine Wine Acquisition Specialist for Benchmark Wine Group. He attended the Culinary Institute of America in Hyde Park, New York to pursue a career in the culinary field as a cook/chef then later transitioned to focus his work and studies in the hospitality industry and wine business. In his past time, he loves hosting friends and family — following his motto, « LITTY TT! ». This pop-up is an introduction to Filipino flavors and wine pairings.

Note: You are more than welcome to bring your own wine, as well, to drink as you please. Thank you!

Feastly x Couchsurfing: Eat Like A Local