a dinner for the Edible Schoolyard Project

Email sent: Nov 28, 2013 8:49 am
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a dinner for the
Edible Schoolyard Project

Alice Waters is one of those real pioneers who has changed the way we eat and look at food. I have always loved her respectful and slow approach to growing and cooking food. The Art of Simple Food is a seminal book for me.

This week we share a collaboration of a different kind, an art of simple food x goop if you will.

Happy Thanksgiving, everyone.



This week’s goop collaboration

The Cause: the Edible Schoolyard Project


Behold Alice Waters, (who was just named the Wall Street Journal’s Humanitarian Innovator of 2013), and her Edible Schoolyard Project, which we’re proud to support in 2014.


ESYP’s mission is to incorporate edible education into the core curriculum of every school in the country. From edible classrooms where kids learn about food, to edible gardens, where kids learn how to grow their own food and edible kitchens, where kids learn how to cook the food they grow, ESPY is dedicated to making food education as basic as reading or arithmetic...

Click here to see more...

The Event

goop x Edible Schoolyard Project x MARCH


We discovered Sam Hamilton’s beautiful home store MARCH in San Francisco - filled with the most dreamy artisan tabletop ceramics, glassware, kitchen accessories and more. So we teamed up with them to throw a dinner in honor of ESPY with a menu created by goop with Chez Panisse alum Brian Espinoza. All proceeds went to continuing this charity's great work.

The Menu


We collaborated with Brian Espinoza - a laid-back, lovely, badass chef - who has long been part of the Chez Panisse family (Alice gave him his very first job in her kitchen, scrubbing chanterelles, when he was fresh out of UC Berkeley with an Architecture degree...) Brian is a master of ingredients and of knowing what's great in the area this time of year, so we wanted to focus on that and create an early winter meal to celebrate the season. Butternut squash, cold-weather greens, figs, sage and persimmons were calling. We found inspiration for our menu in Alice's new cookbook...

The Art of Simple Food II

Following her best-seller, The Art of Simple Food, this second volume celebrates every season of the vegetable - from fresh in summer to pickled and preserved in winter. They made perfect goodie bags for our guests this evening. We are such fans of this volume that we've added a few signed books to our collection. All of goop's profits from the sale of this book will go to the Edible Schoolyard Project. Get your copy here...


Giving Thanks: The Vendors

This evening would not have been possible without the support of the following San Francisco area vendors:

Scribe Winery

Wine: Scribe

All the wine for the evening was donated by Scribe – a cult winery in Sonoma owned by two young brothers, known for its natural, laid-back, ranchy vibe and small-batch, artisanal wines.

Bread: The Mill

Bread: The Mill

Josey Baker (his actual name) makes these incredible old-world, textured breads with the perfect hard crust and soft inside, using the highest-quality wheat, grains and seeds.

Click here to see more...

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The Food: Prep

The Food

The day before the event, we prepped with Brian at his house in Oakland. Like many obsessed (in the best way) chefs and home cooks, Brian designed his kitchen himself from scratch so it was exactly what he wanted: a wood-buring oven/hearth for a simple, delicious dinners (he grilled a whole chicken on it the night before for friends), two dishwashers for entertaining ease and a large wooden work table in the center of the room with a marble slab on one end and four chairs on the other, where he and his family take most of their meals. Strange noises from the backyard turned out to be hens who provided eggs for our persimmon pudding later on. Brian's two young kids and partner helped and hung out with us throughout the day, making what could have been a stressful task (prepping for an event) feel more like cooking a family meal.

Here’s what we made on Saturday and how it went down in Brian's beautiful kitchen. All the recipes below are good for 8–10 people so you can recreate them for a dinner party of your own.

Duck Confit with Green Salt

The Duck

Brian starts the duck confit a week before, but you could go as early as a month prior to let it age in its own fat. The secret to this recipe is the green salt...

Click here to see full recipe...

Duck Fat Fried Potatoes

Duck Fat Fried Potatoes

You can par-boil the potatoes a day before. Later, cook them in the fat left over in the pan from browning the duck legs.

Click here to see full recipe...

Butternut Squash Raviolini


The squash can be roasted the day before, but it's best to make the pasta fresh the day of.

Click here to see full recipe and more...

The Dinner

Setting the Table

Setting the table

What better a place to set the table than in this covetable home store. For our dinner, we used china, glassware and flatware by Billy Cotton. The large fringed napkins are Boxwood linen for MARCH. The slate/dark grey/orange palette complement the colors of our early winter dishes.

Final Prep


The rest of the cooking happens on the gorgeous cast-iron AGA oven. The oven is the hearth of the space and that it's used in the middle of the room during the event brings much life and live cooking action to the dinner party. Above, some calm prep and final recipe writing.

Cocktail Hour


The first guests arrive. It's one of the first chilly nights in San Francisco and everyone seems happy to be in the warm home store with our meyer lemon thyme cocktails, spiced almonds nuts, cheese and more.

Click here to see the rest of the dinner...

Photos by Angie Silvy

This week’s goop collaboration
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