Day of the Dead in SF’s Mission district: gentrification, cultural appropriation and politics



San Francisco’s Day of the Dead procession, which last year attracted anywhere between 10,000 and 100,000 (I know, that’s a big gap! Like almost everything else that one looks to quantify in terms of change in the Mission, the response is colored by the agenda of the responder) is set to be even bigger, following right on the heels of our World Series win and being cross-promoted with Halloween bar-hopping. Let’s use the numbers from the Marigold Project website, which sponsors the Festival of Altars in Garfield Park. They projected 15,000 participants would attend event, in the 26th year of the celebration in San Francisco. When I first attended 15 years ago, my children were small. It was mostly a neighborhood celebration and we lived just a few block away from Garfield Park. The procession and subsequent gathering was family-oriented and, in keeping with the nature of Dia de Los Muertos, a cross between celebratory and respectful.

Over the years, as the fascination with the Latino culture of the Mission grew, so did the crowds. Which in and of itself, is not a problem. Many wonderful opportunities for mutual understanding and appreciation abound, as with the sugar skull making classes at Galeria de La Raza and the Pan de Muertos that appear in the Mission panaderias (bakeries) this time of year.

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Photo by Adriana Almazan Lahl from Celebraciones Mexicanas, History, Traditions and Recipes

But the nature of San Francisco’s interpretation of the holiday also changed; a change which has paralleled the change in the neighborhood, itself. It is exciting see to the cultural exchange, to see so many people who are not of Mexican heritage learning about and embracing something that is so Mexican at its core, something that speaks so clearly to the nature of a people. Every year, in my column in the, I have taken the opportunity to share something else about Day of the Dead, history, recipes, traditions. What a wonderful window to understanding. But is there understanding? Do those who participate seek to learn and appreciate, or just to imitate? This is the question at the very heart of cultural appropriation.

Wiki defines cultural appropriation as, “the adoption of elements of one culture by members of a different cultural group, specifically the use by cultural outsiders of a minority, oppressed culture’s symbols or other cultural elements”. Jarune Uwujarena puts it very well in her blog, Everyday Feminisim, as she seeks to explore The Difference Between Cultural Exchange and Cultural Appropriation“using someone else’s cultural symbols to satisfy a personal need for self-expression is an exercise in privilege.” Keep this in mind when selecting your Halloween costume this year.

As a food writer, I find myself at the precipice of this phenomena because food is so very often the door through which we first walk when learning about another culture. Tell me that your first experience with anything Mexican wasn’t with a taco? In fact, the motivation for my book, Celebraciones Mexicanas: History, Traditions and Recipes (co-authored with Adriana Almazan Lahl) was just this. Not only did I see an opportunity for people to learn more about an amazing culture and people through the food they prepare, I was really hoping that somehow, this would bring us all closer. And here, I find myself asking, is sharing this celebration of Day of the Dead bringing us closer, or dividing us? Are we exchanging, or appropriating?

This year, more than ever, this word “appropriation” is especially loaded, as actually homes in the Mission are being appropriated at an alarming rate. The buzzword “gentrification” is so loaded that it prompts rock-throwing at tech employees riding “Google busses“. And its not just because rents are rising. Its something in the nature of the people who are moving in, expressed so well in a recent New Yorker article about the now-famous “Playground Incident”. First, the article’s author, Julie Carrie Wong, quantifies the problem, “… wealthy, predominantly white tech employees […] have been pouring into the formerly working-class immigrant neighborhoods, driving up the cost of housing, and giving the landlords increased incentives to evict longtime tenants from rent-controlled apartments. (Between 1990 and 2011, the Mission District lost fourteen hundred Latino households and gained twenty-nine hundred white ones; during the same period, the black population of the city was cut in half.) And then she qualifies it, depicting this exchange, in which, “A college student named Kai, who seems to be the leader of the neighborhood kids, explains the pickup rules [for soccer games in the park] (seven on seven, no time limit, whoever scores first keeps the field) and asks the men how long they’ve lived in the neighborhood. “Who gives a shit? Who cares about the neighborhood?,” one of the men mutters off-screen.

So the question becomes, do the throngs of folks coming to Day of the Dead celebrations in San Francisco’s Mission district “give a shit” about the culture of the event? Are the appreciating or appropriating?

Update on sugar skull-making in SF’s Mission District


How lucky are we to live in a neighborhood with so much rich Mexican culture and cuisine?! Aside from the option to participate at Galeria de la Raza, learning to make sugar skulls for Dia de Los Muertos with Michele Simons  now there’s another opportunity, at the Mission Community MarketScreen shot 2014-10-30 at 10.31.27 AM, today, Thursday, Oct. 30th. Check out a traditional Sugar Skull Demonstration with Miguel Quintana, a 5th generation sugar skull artisan from Puebla, Mexico, featured in the Kitchen Sister’s documentary “The Making of Sugar Skulls”, produced by Lauren Benichou, (her very first film). Miguel will demonstrate the art of sugar skull-making using ceramic molds that are family heirlooms from his great grandparents. The MCM takes place every Thursday on Bartlett St. @ 22nd St. from 4-8 pm.

Meet Your Mission Neighbor: Michele Simons, Sugar Skull Artist

Meet Your Mission Neighbor: Michele Simons, Sugar Skull Artist
  •  As Dia de Los Muertos approaches, puestos, or market stalls, selling sugar skulls, begin to appear all over Mexico; and even here in San Francisco’s Mission District, at Galeria de La Raza. Rarely produced outside of Mexico because of the molds required to make them, Michele Simons has found a way to create sugar skulls, something she has been doing for more than a dozen years.

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Just Gimme the Details:

Learn how to decorate sugar skulls just in time for Dia de los Muertos at Galeria de La Raza’s 24th Street Tradition with workshops led by artist Michele Simons. Open to the community ($10.00 per person with all materials included), groups of 6 or more are encouraged to reserve a spot in advance, including teacher and educators, by contacting

Workshop Schedule: Fridays (Starting October 10th), 4:00pm to 9:00pm Saturdays (Starting October 11th), 12:pm to 5:00pm Sundays (Starting Oct. 5th), 12:00pm to 5:00pm. Galeria de la Raza, 2857 24th St., S.F.; (415) 826-8009. More info:

Michele’s Story

What began as a personal journey, when, after the passing of her mother, Simons traveled to the small Mexican town of Pátzcuaro, Michoacan, famed for its Dia de Los Muertos celebrations; turned from passion to entrepreneurship as San Franciscan’s eagerly embraced what to them was a new art form. “I never imagined I would be here, doing this,” says Michele. She seems to drift off to a different place and time as she describes the moment when her life changed course that night, 15 years ago, in Pátzcuaro. “I sat there all night in the Panteon with these Indigenous women who spoke no Spanish, much less English, but somehow, they understood me, they seemed to know what I was going through, and they looked after me.” It was on that trip that Simons purchased her very first sugar skull, embossed with her mother’s name: Constance, which she still has. 12 years would pass before Simons was able to turn this moment into studio art, partially due to personal circumstance, but also because of another woman who also had a passion for sugar skull art, Angela Villabla, a Mexican importer specializing in Mexican folk art related to Day of the Dead. “Sugar skulls are just important to Day of the Dead as the Christmas cookie is to Christmas,” explains Villabla. Sugar skulls are created around clay molds into which artisans pour the liquefied sugar; molds which are passed down in Mexico from generation to generation in the families who make the sugar skulls that are sold in the market stalls. After “trying for years and years and years, in every way possible”, to bring these molds back to the United States, even “in crates…wrap[ped] in toilet paper”, Angela finally started creating her first sugar skull molds in 1996, as a way to share her passion and make it possible for people here to make sugar skulls on their own. One of the people who found Angela’s molds was Michele Simon.

Michele started by making sugar skulls based on famous people who had passed. The first of these was of Celia Cruz, followed by Frida Kahlo and Pavarotti. The method for making, assembling and decorating the skulls is demonstrated in this documentary, “The Making of Sugar Skulls” by Lauren Benichou, her very first film, during which fifth-generation Mexican sugar skull artist Miguel Quintana describes how he began to learn the craft from his parents starting at the age of 6, first helping his parents by just adding the tiny eyes to the smallest sugar skulls because “I have really small fingers” (yo tengo lo dedos chicos). Miguel uses molds that are more than 100 years old. Angela, like Miguel and Michele, are motivated by a passion to share this beautiful Mexican art form and Angela is quick to add that, “there is now way we think these are as good and as fabulous as the authentic sugar skulls in Mexico”. This sentiment, of valuing the cultural roots of the craft, is what makes it possible to translate this art form without co-opting it.

The Cultural Roots of Skeletons and Sugar Skulls

Day of the Dead is arguably the Mexican national holiday most recognized and embraced in the U.S., and certainly in the SF Bay area. (Cinco de Mayo, which has long been celebrated in this country as a stand-in for Mexican Independence Day, which it decidedly is not, is not celebrated nationally in Mexico). It is also one of the most important celebratory intervals in Mexico, spanning several days beginning Oct. 30th and ending Nov. 2nd, with some regional differences as to the exact dates.

The celebrations have a storied history (see and fascinating customs ( including Pan de Muertos or Bread of the Dead. Also closely associated with Day of the Dead are calaveras or skeletons, which appear as a Halloween motif as well; however an examination of their significance reveals traditions that are markedly different. Halloween skeletons are meant to frighten, whereas Mexico’s tradition of humorous, almost irreverent skeleton art, unique in all of Latin America, embodies an attitude unrelated to fear.

Although Día de los Muertos is the only modern Mexican festival for which there is conclusive evidence of pre-Hispanic roots (during the month of Xocotlhuetzi, which fell in July and/or August, the Aztecs marked the Great Feast of the Dead. It was the conquering Spaniards who “relocated” the festival to coincide with All Hallows Eve), the mistaken notion that Mexicans somehow do not fear death, and that this belief has its roots in some Aztec ideology wherein the brave Aztec warrior embraced rather than dreaded meeting his end, has no clear historical basis. Nor is there any proven correlation between pre-Columbian warrior lore and the merriment of Day of the Dead celebrations. The Aztec celebration coincided with the harvest of beans, chickpeas, rice, corn, and pumpkin. These foods were part of the offering that was placed at the altar of the goddess Mictecacihuatl, ruler of the afterlife along with her husband, Mictlantecuhtli. Researchers think that these traditions eventually became conflated with others, which included burying personal objects of the deceased, along with food and offerings. Rather than having any basis in fear associated with death, the mood and corresponding traditions of Día de los Muertos are a combination of joy at the pending return of dead relatives, if only for a day, with some interesting satirical art forms that explain the proliferation of delightful skeletons and colorful skulls. Contrary to popular belief, there is no connection between these and any particular Mexican morbidity.

Calaveras are lively skeletal figurines that take the form of marionettes, giant puppets, and sweets. The most ubiquitous of these are Mexico’s sugar skulls or Alfeñiques. The word “alfeñique” has its root in the Arabic word “alfainid”, which refers to the preparation of a sweets made from sugar cane juice, which is stretched into very thin layers. The migration of the word, most likely first to Spain with the Moors and then to Mexico, echoes the migration of many spices and even recipes, especially those used in baking and the making of sweets. Boiled sugar is poured into ceramic molds in the shape of a coffin, a dove, or lamb, but the most traditional is the shape of a skull. Honoring the dead, the name of a loved one is written across the forehead and the skulls are decorated with colorful sugar icing. The alfeñiques are then placed on the family’s altar. In fact, as scholar and altar maker Rafael Jesus Gonzales describes in the documentary, the sugar skulls are a “very brilliant symbol, in a way, in that [they] celebrate the sweetness of life and at the same time recognize its end”.

Their origin of skulls as a symbol associated with Day of the Dead is both interesting and controversial. While there is strong evidence of skulls displayed for ceremonial purposes in pre-Columbian Mesoamerica, some anthropologists conclude that the appearance of skulls more likely stems from Colonial imagery, harkening to the skull as a symbol of death in Christianity. One school of thought is that the alfeñiques, the sugar skulls that adorn the altars on Day of the Dead, have their origins in the Tzompantli, a wooden rack used in several Mesoamerican civilizations for the public presentation of human skulls. Rather than a gory frightening or morbid custom, these displays coincided with the Aztec belief that death was the conclusion of one phase of this life, and that life extended past death to another level. Accordingly, it was common practice was to keep the skulls of the deceased and show them during those rituals that symbolized the end of a cycle (at the end of the calendar year, for example).

With the arrival of the Spaniards, the Catholic Church forbade the rituals using human skulls, but the Mexicas resisted the elimination of traditions so deeply held. Historians who trace the origins of sugar skulls to pre-Columbian times believe that the Aztecs were eventually persuaded to substitute sugar skulls for real ones. Other anthropologists argue that the icon of the skull and cross bones, as well as appearance of skeletons, was well documented in early European and Church history, and that the sugar skulls came across the seas with the Spanish.


During 1920’s, Catrinas, female skeletons fashionably attired with wide-brimmed hats, became popular as Mexico’s Renaissance created a vogue for all things Aztec. The first Catrina was created by graphic artist Jose Guadalupe Posadas during the end of his life, between 1910 and 1913. The word “catrín” meant an elegant and well-dressed gentleman, usually accompanied by a lady with the same characteristics. This style was a classic for the aristocracy at the end of the 1800s and beginning of 1900s. Satirizing the Mexican upper class of the Porfirio Díaz era (Mexican president from 1876-–1880 and 1884-–1911), with their preference for European rather than Indigenous culture and cuisine, Catrinas were just part of this movement led by artists like Frida Kahlo and Diego Rivera, as Mexico’s artistic intellectual community sought to re-connect with their indigenous roots.

Catrinas are one of Mexico’s most widely sought collectibles.

Day of the Virgin of Guadalupe Menu


Originally posted on Una Señorita Gourmet:

(Note: the following is excerpted from my book, Celebraciones Mexicanas: History, Traditions and Recipes, co-authored with Adriana Almazan Lahl)

December 12: Day of the Virgin of Guadalupe

Dia de la Virgen de Guadalupe is one of the more important, celebrated in every corner of Mexico from the biggest cities to the smallest ranchos. Throughout Mexico on December 12th, small Mexican boys are dressed in peasant clothes and are called Juan Diegos, mustaches painted on their faces; in honor of Juan Diego Cuauhtlatoatzin, an Aztec who had recently converted to Christianity, to whom the Virgin de Guadalupe first appeared on December 9,1531, on the hill north of Mexico City. On their tilmas, the image of Guadalupe appears as she did on the cloth of Juan Diego, centuries ago. The girls are called las Malinches and wear traditional costume: an embroidered blouse and a gathered flowered skirt, with a brightly colored rebozo draped over…

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The wide, wild world of chutney according to Alison McQuade


Screen shot 2014-08-18 at 1.35.31 PMWe discovered Alison McQuade and her amazing chutneys about a year ago and have been hooked every since. I don’t know about you, but I grew up thinking chutney was an accompaniment to Indian cuisine. Turns out, I had a very narrow vision of what is a very versatile condiment. In fact, when I explored the McQuade Celtic Chutneys website (follow link to find where to purchase at a local food purveryor or on-line), I found the pen of a poet (not surprising for a Scotswoman) and the ladle of a great chef, I am sure you’ll agree reading the following:

Screen shot 2014-08-18 at 1.39.02 PM“How do we distill the ripe rosy flavour of summer tomatoes

bring a deep hit of eastern spicing to an autumnal table

or embrace the bitter sharp bite of earthly rhubarb?

Here at McQuade’s, the answer is always

“make chutney.

ANDREA: What is chutney? How do you make it?

ALISON:  Chutney is a condiment made from fruit and or vegetables, vinegar, spices and sugar, allowed to mature the flavours all come together and if done right balance each other out…..

 in big vats for a few hours and then let them mature till flavours meld.  Each different flavour is a different process.

ANDREA:  How did you start your business and what drew you to specializing in this condiment?

ALISON:  I come from Scotland where my grandmothers used to make chutney, as well as my mother, in turn and now I do.  The British occupation of India brought chutney to our shores , also,  Glasgow being a port city , meant we had access to spices and fruit that we normally wouldn’t.

I started making chutney years ago while still working in a law firm.  I would make chutney as gifts for Christmas and at some point a friend asked me to bring some for her friend to try – her friend was none other than Peggy Smith from Cowgirl Creamery  Artisanal Organic Cheeses! They were about to open up in the Ferry Building Marketplace… Peggy tried my chutney and, as they say, the rest is history. She placed what was my first wholesale order and from there came other orders…..

ANDREA:  Most people associate chutney with Indian food; is it appropriate with other cuisines?

ALISON:  Yes, most people  do associate chutney with Indian food, however I, being raised in Scotland, associate it with a Ploughman’s Platter or a grilled cheese sandwich. “an English cold meal which consists of cheesechutney, and bread.[1] Additional items such as boiled eggs, ham, and pickled onions may be added. As its name suggests, it is more commonly consumed as a midday snack.

Beer, bread, and cheese have been paired in the English diet since antiquity. However, the specific term “ploughman’s lunch” is believed to date no further back than the 1950s, when the Cheese Bureau began promoting the meal in pubs as a way to increase the sales of cheese, which had recently ceased to be rationed. Its popularity increased as the Milk Marketing Board promoted the meal nationally throughout the 1960s”.

ANDREA:  How did and do you select and develop the flavors your offer in your line of chutneys?

Can you provide a pairing list for your chutneys? (So recommended uses… with what proteins, matching flavor profiles, etc).

ALISON:  New flavours come from my Scottish “heid” (author’s note: variant for “head”), or sometimes I ‘m inspired by cocktails.

Our habanero chutney goes very well with scrambled eggs or pork tenderloin and the apple ‘n ale with macaroni cheese (see below)…..there are so many ways to complement meals with chutney…..

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(We rotate the flavours so usually only 5-6 available at one time….)

Fig ‘n Ginger (author’s note: as a private chef, I serve this with my Brazil-nut Crusted Goat Cheese Pelotitas filled with Black Mission Fig, see photo below)
Goat cheese Amuse Bouche.jpg
Mandarin Apricot
Rhubarb Tangerine
Apple Ale
Plum and Black pepper
Whisky Peach
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Apple Red Chili
Cranberry Tangerine
Melon Peach
Mango Date
Spiced Strawberry
Curried Banana
Citrus Cherry
Basically the citrus and lighter fruit (i.e. Melon, mandarin apricot ) pair well with seafood as well as with goat ‘s cheese)
Fig and Ginger with pork tenderloin and with blue cheese
Apple n Ale extremely versatile and pairs with cheddar, chicken , pork
Spiced Strawberry with Barbecue Chicken
Whiskey Peach with Steak….
Citrus cherry with Duck





Correction to Bayview Food Scene- a little known gem


Awhile back ,we shared this exciting foodie find with you, but accidentally identified all of Fox and Lion Bread’s company information was used with Earl’s Bread name. (original post on the Bayview Food Scene)  Earl and  Fox and Lion’s founder, do Xan deVoss share a table at the Bayview market but are two separate companies.  Fox and Lion Bread is a micro bakery focused on creating artisan breads using the finest local ingredients. Here is how Xan explains his foray into artisan baking and the founding of his business,

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Fox and Lion’s Chocolate Bread

“I learned how to bake bread over 30 years ago from my father Gary. We baked mostly dinner rolls and my proudest moments were when I would get to punch down the dough.

After my first child was born I began experimenting with naturally fermented breads. My loaves went from flat rocks to delicious loaves as I learned how different variations produced vastly different results.

As I studied more about this type of artisan bread I became more and more fascinated by the process. As you ferment breads naturally for long periods of time the breads are easier to digest and the flavors are deep and subtle.

Fox and Lion is a tribute to my two family names, DeVoss and Levine. As artisan breads have a long history with regards to community and family, it is important to me to use bread to create cultural ties that bridge community and family heritage.

It is my hope that by producing wholesome breads for my community that this will be the catalyst for my neighbors to create tradition by “breaking bread” with their families.”

For more about Fox and Lion, including pick-up locations and bi-weekly and weekly bread “subscriptions, check out

Dandelion Chocolates getting creative with it for the holidays!


From their website, an amazing line-up for the inaugural year of what is sure to become a Mission holiday favorite!

The 12 Nights of Chocolate


We’re very excited to announce a new holiday tradition that we are starting at our chocolate factory on Valencia Street: the 12 Nights of Chocolate!

Starting next Tuesday the 10th for 12 whole nights, we will be hosting a series of festive events celebrating our love of chocolate. The highlight of this series are the pastry chef nights where local pastry luminaries Emily Lucchetti, Janet Dalton, Jessica Sullivan, Lincoln Carson, Angela Gong, and Terri Wu will host intimate dessert evenings made with our chocolate. The profits from these pastry chef nights will go to benefit the SF / Marin Food Bank, which seeks to end hunger in San Francisco.

We’ll be posting more details as the month progresses, but here’s a quick overview of what we have planned:

#1 – Guatemala Sourcing Talk – Tuesday December, 10th
Greg, our resident Bean Sourcer-er, will give a talk about his recent sourcing trip to Guatemala at 7:00PM in the cafe. FREE
#2 – Book signing and demo – Wednesday December, 11th
Local Mission author Andrea Lawson Grey will be doing a book signing and demo for her new cookbook: CELEBRACIONES MEXICANAS – History, Traditions, and Recipes. Andrea will show us how to make Mexican Hot Chocolate and Chocolate Dipping Sauce for Churros starting at 7:00PM in the cafe. FREE
#3 – Food drive – Thursday December, 12th
We’re kicking off our food-drive, by giving a free, special treat to anyone who brings in a food item for the SF / Marin Food Bank this day. The most needed items are: tuna, canned meat, peanut butter, soup, chili, beans, cereal, canned fruit and vegetables, and granola bars. Food collection bins will be available through the 21st. PLEASE NOTE: Cafe will be closing at 7 for our staff holiday party.
#4 – Tuscan Desserts with Jessica Sullivan – Friday December, 13th
Previously the pastry chef at Boulevard and Prospect, Jessica now heads up the pastry program at the Delfina Group. She will be presenting a three course dessert tasting menu focused on Tuscan / Northern Italian Desserts with wine and spirit pairings from Locanda. 8:30PM $50 – PLEASE NOTE: the cafe will be closing at 8PM this night. More info and tickets here.
#5 – Wine and Chocolate – Saturday December, 14th
An intimate evening with a wine and chocolate pairing in our upstairs mezzanine. Wines by Sonoma / San Francisco based Wattle Creek Winery. Limited to 14 people. More details and tickets here. 7PM. $75
#6 – Holiday Cookie Popup – Sunday December, 15th
All day Sunday our pastry chef, Lisa Vega, will be exclusively making holiday cookies in the cafe. Come try her creations or bring some home. ALL DAY
#7 – Movie Night – Monday December, 16th
We’re setting up the cafe as a small movie theater and screening Willy Wonka and the Chocolate factory. There will be (chocolate-covered) popcorn and golden tickets of course. Popcorn and treats at 7:45, movie starts at 8:15 sharp. $15 Tickets herePLEASE NOTE: the cafe will be closing at 7:30PM this night.
#8 – Crunchy Creamy All Chocolate Pop Up Party with Emily Luchetti and Janet Dalton – Tuesday December, 17th
Executive Chef, Author, and James Beard Board Member Emily Luchetti is teaming up with Janet Dalton, former pastry chef of Postrio to a host a night of desserts! Buy tickets in advance (some available at the door) and drop in between 7-9PM to try hot chocolate milk shakes, desserts, and other treats made by these amazing chefs. Lots and lots of treats.

The chefs wanted us to warn you to eat something savory before you come. Not responsible for overdosing on chocolate.

Drop in any time between 7-9PM. $35 – PLEASE NOTE: the cafe will be closing at 7PM this night. More info and tickets here (or at the door).
#9 – Wine and Chocolate II – Wednesday December, 18th
An intimate evening with a wine and chocolate pairing in our upstairs mezzanine. Wines by Sonoma / San Francisco based Wattle Creek Winery. Limited to 14 people. More details and tickets here. 7PM. $75
#10 – Lincoln Carson – Thursday December, 19th
Lincoln Carson, who heads up the pastry program at the Michael Mina restaurants will be hosting a chocolate and whisky ceremony with three Suntory whiskies; Hakushu, Hibiki and Yamazaki. 8:30PM $50 – PLEASE NOTE: the cafe will be closing at 8PM this night.More info and tickets here.
#11 – Angela Gong and Terri Wu – Friday December, 20th
Angela Gong of Waterbar and Terri Wu of Farralon will be hosting a sweet and savory prix fixe chocolate menu with spirit pairings by Craig Lane of Bar Agricole. 8:30PM $50 – PLEASE NOTE: the cafe will be closing at 8PM this night. More info and tickets here.
#12 – Fondue Night – Saturday December, 21th
We’re ending the 12 nights with Fondue! Starting at 6pm we will be offering fondue with a series of toppings in the cafe until close. 6PM until close (or until sold out).

Posted on December 4th, 2013 by  | 0 Comments


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