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Posted by Tom Walton on 04/14/2017
Piperade Restaurant in San Francisco Announces an April Basque Hotel Dinner

Piperade Restaurant in San Francisco Announces an April Basque Hotel Dinner

Location - Piperade Restaurant
1015 Battery Street, San Francisco CA 94111
Start Time
04/26/2017 6:30 pm
End Time
04/26/2017 9:00 pm
Event Cost
$125.00
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Tags: Food & Dining

Piperade Restaurant in San Francisco Announces an April Basque Hotel Dinner

 

Piperade in San Francisco has announced that they will be hosting their next Basque Hotel Dinner on Wednesday, April 26 with a 6:30 p.m. reception and the meal at 7:00 p.m. Priced at $125.00 per person inclusive of tax and gratuity, the four-course (see full menu below) event will include paired wines by the glass and will take place in the restaurant's Lauburu private room. The evening's offerings are in the spirit of "La Vie En Rosé" as reflected by the wine pairings accompanying the dinner.

 

Reservations are required and can be made via events@piperade.com or by calling (415) 391-2555.

 

Comment's Chef Hirigoyen, "Basque hotels have long been social centers that helped locals and boarders preserve their culture when in a foreign country and a meal of familiar dishes and a good bottle of wine was another way to stay connected. This dinner is a chance for me to honor this tradition."

 

Piperade is located at 1015 Battery Street, near Green, in San Francisco, California, and is open lunch for Monday through Friday from 11:30 a.m. to 3:00 p.m. and for dinner Monday through Thursday from 5:30 p.m. to 10:00 p.m. and on Friday and Saturday until 10:00 p.m. The web address is www.piperade.com. For more information and reservations, also available via the restaurant's website, call (415) 391-2555.

 

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Menu for the Piperade/Basque Hotel Dinner on April 26

 

Reception

Assorted Pintxos - Ameztoi, Hondarrabi Beltza, Txakolina, Getaria

Gipuzkoa 2016

 

First Course

Treviso, Fava Bean Salad, Mint, Moscatel Vinaigrette, Croutons

Chateau d”Esclans, Grenache, Rolle, France 2016

 

Second Course

Alaskan Halibut, Roasted Beets, Rhubarb Vinaigrette

Le Mont, Pinot Noir, Sancerre, France 2016

 

Third Course

Roasted Lamb Shoulder, Sweetbreads, Garbanzo Stuffed Piquillo, Green Olive Relish

Ameztia, Cabernet Franc, Tannat Irouleguy, France 2014

 

Fourth Course

Marinated Strawberry, Goat Cheese Mousse, Granite

Bodegas Muga, Garnatxa, Viura, Tempranillo, Rioja, Spain 2016

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