B-Side Sunday Dinner Series with Correctly Seasoned | July 23

Chef Mikiko Yui, and Sommelier Chris Gaither.

This event will feature a multi-course CALIFORNIA menu:
razor clam | corn ‘chicharron’, cojita, popcorn dust & seeds, leaves & petals, dried shrimp, chili &local fluke | white peach, pistachio ‘verde,’ fennel, purple sorrel, sea beansNigl, Sekt, Kremstal, Austria NV
sea scallop ‘ginataan’ | coconut milk, chard, turnips, puffed riceJJ. Christoffel, Riesling, Urziger Wurvzgarten, Kabinett, Mosel, Germany 2015 aged duck breast ‘kare kare’ | peanut, eggplant, fermented shrimp, summer beansPorter Creek, Pinot Noir, Russian River Valley, California 2014 wagyu bavette | apriums, summer squash, bloomsdale spinach, sauce perigordineCasanuova delle Cerbaie, Brunello di Montalcino, Tuscany, Italy 2006 sheep’s milk yogurt | melon soup& corn très leches cake | maple caramel cloud, peach, blackberryVignobles Laffourcade, Quarts de Chaume, Loire Valley, France 2008canelé by miki
Prix Fixe: $120 per personBeverage Pairing Required:Wine Pairing (listed above): $72 per personNon-Alcoholic Pairing: $36 per person Tickets required for both the full prix fixe menu and a beverage pairing. Prices are inclusive of service, exclusive of tax.

ABOUT CORRECTLY SEASONED:
CORRECTLY SEASONED is a 4-star culinary collaboration of top Bay Area talent heralding from the kitchens of Michelin-starred San Francisco restaurants. These dinners represent an outlet for collaboration and creativity. The CALIFORNIA’ menu is a melting pot of people, culture and ideas; a celebration of the season, the bounty and the flavors of California and the world class creative talent behind their own inventive recipes. Team:Chef Omri AflaloA Bay Area native and graduate of the Culinary Institute of America, Omri Aflalo has worked on both coasts and in Europe in the kitchens of the some of the finest restaurants including Citronelle, Citrus at Social, Restaurant Gary Danko, Bourbon Steak, Mourad, and most recently at Wayfare Tavern. He is now working on his own project with long-time colleague Chef John Cahill, The Benchmark, slated to open in 2018.
Chef John Madriaga A Bay Area native, John Madriaga trained at the California Culinary Academy and worked in the kitchens of Charlie Trotter’s and Manresa before heading to Copenhagen for an apprenticeship at Noma then returning to SF to run the kitchen at Spruce and more recently The Village Pub.
Chef Mikiko Yui A longtime transplant from southern Japan, Mikiko Yui has garnered over a decade of experience at some of San Francisco’s best restaurants including Restaurant Gary Danko, Boulette’s Larder, Rubicon, 2-Michelin star, Coi, Michael Mina, State Bird Provisions, and most recently The Progress. She also ran a number of hugely successful Miki.SF canelé pop-ups in San Francisco and New York.
Sommelier Chris Gaither Chris Gaither honed his sommelier skills at Restaurant Eugene before being offered a wine internship at The French Laundry. He then worked his way up to lead sommelier at Spruce, then wine director at Restaurant Gary Danko, and most recently returned to working the floor as a sommelier at Michael Mina in order to have more time to complete his studies for the Master Sommelier exam this year.

ABOUT B-SIDE:
Introduced in April 2017, B-Side is a lounge space within SFJAZZ in Hayes Valley that offers delicious food for patrons going to a show at SFJAZZ as well as those that just want to enjoy a drink or meal. B-Side is brought to you by Salt Partners Group, a food and beverage focused hospitality group based here in San Francisco that brought you Atelier Crenn and Petit Crenn with Dominique Crenn, Humphry Slocombe Ice Cream, Horsefeather, LocoL, Bacon Bacon, Halcyon, and Stella Public House.

FAQs:Why is this a ticketed event and not a regular reservation?Due to the nature of a pop-up, this event is a one-night-only chance to experience our guest talent in the kitchen.
What is included in the ticket price? Your ticket is pre-payment of the prix fixe menu and a wine or non-alcoholic pairings and is inclusive of service but exclusive of tax.
Can I request a menu substitution?We apologize but due to the unique nature of the menu and its ingredients, we are unable to accommodate substitutions. In the evnt of allergies, please do alert us (events@b-sidesf.com) at least 72 hours in advance and we will accommodate you.
Do you take walk-ins?Our prix fixe menu will be served only to those who buy pre-paid tickets. However, yes, we welcome walk-ins to experience our signature drinks and limited canapés menu only (based on seating and item availability).
Can I change the time of my reservation?Should you need to make a time change to your reservation, please contact us up to 72 hours in advance (email: events@b-sidesf.com). Seatings and times are subject to availability.
What's the cancelation/refund policy?Due to the one-time-only nature of this event, we regretfully cannot accept cancelations or refunds.
Do I have to bring my printed ticket to the event?Yes, please bring your printed tickets with you to verify your purchase when you check with our staff that evening. Thank you.