Acclaimed San Francisco chef Heena Patel to host multi-course dinner Oct. 23 at Fourth Estate restaurant
Chef Heena Patel, an alumna of San Francisco's acclaimed small-business incubator La Cocina, will share the intricacies of Gujarati food at a multi-course cookbook dinner at 6:30 p.m. Wednesday, Oct. 23 at the Fourth Estate restaurant.
Patel's recipes are included in the incubator kitchen's recently published book, "We Are La Cocina: Recipes in Pursuit of the American Dream," and on daily display at her successful Indian restaurant in the Dogpatch neighborhood of San Francisco, Besharam, which means "one who is shameless and who does not follow the rules."
Patel specializes in the food of the Gujarat region on the west coast of India. The full menu is listed below.
Non-member tickets cost $95 per person, which includes a copy of “We are La Cocina” cookbook. A couples ticket costs $180 and includes one copy of the book. Club members receive a 15% discount, $80.75 for a single ticket and $153 for a couples ticket. You must be signed into the website to receive the discount.
The dinner begins at 6:30 p.m. with passed hors d'oeuvres. Each course will be paired with appropriately matched drinks.
Patel got her start at La Cocina, established as a restaurant industry incubator in the 1990s in San Francisco's Mission District to help immigrants and women of color build self-sufficient enterprises. The cookbook includes 75 recipes from more than 40 of La Cocina's successful alumni.
Menu
Passed Hors d'oeuvres
Handvo Opo, a wedge of squash lentil cake
Cocktail onion samosas, a crisp pastry with spiced onion
Kanjiwada, tapioca fritters
Soup
Gujuarti Dal with Vada, Lentil soup with moong dal fritter
Salad
Arugula, radicchio, roasted corn, pistachio, crispy garbanzo beans, tamarind ginger vinaigrette
Mini Thali, served family style:
Batata nu saak, dry potato curry
Haldhar Puri, fried turmeric flatbread
Coconut moilee, cod in fragrant coconut milk
Ringan no olo, smoky roasted eggplant, tomatoes, turmeric
Basmati rice, garlic, onion and mustard seeds
Parathas
Chile pickle
Caper Raita, Greek yogurt, black pepper, sea salt
Mango chutney
Dessert
Pista Kulfi with caramelized pineapple and mango served with rose lassi