You're invited to "We Are La Cocina" Dinner at The Fourth Estate, Oct. 23

 

The National Press Club will welcome chef Heena Patel, one of the many success stories to emerge from San Francisco's acclaimed small-business incubator La Cocina, at a multi-course dinner celebrating the food of India from the Gujarat region at 6:30 p.m. Wednesday, Oct. 23.

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 restaurant in the Dogpatch neighborhood of San Francisco, named Besharam, which means "one who is shameless and who does not follow the rules."

Patel will guide dinners through the intricacies of Gujarati food of western India, the “Thali" or arranged foods full of tastes. Scroll to the bottom to see the full menu.

Tickets are available online by clicking here.

Tickets cost $95 per person, which includes a copy of the “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 in the 1990s in San Francisco's Mission District that helps primarily immigrant women and women of color to build self-sufficient enterprises. Patel initially hoped to develop a mobile food and catering business. The cookbook includes 75 recipes from more than 40 of La Cocina's successful alums.

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