Stones Throw Creates ‘Family Meal’ Benefit Dinner for SF-Marin Food Bank
Blending good food with a good cause, Stones Throw restaurant is partnering with top Bay Area chefs for a dinner series with 100 percent of proceeds benefiting the SF-Marin Food Bank.
With the “Eat Like a Chef, Drink Like a Somm” series, you can eat like an industry insider without quitting your day job. The once-monthly dinners feature a five-course meal and wine pairing inspired by dishes area chefs make for their own family, friends and colleagues. AQ Executive Chef Mark Liberman will be cooking for the Monday, March 31 event, and will be sharing his love for lamb roast and late night pasta salad.
Feeling a little guilty for splurging on a fancy dinner for yourself? Don’t. The partnership with AQ is the second in an ongoing series of dinners Stones Throw has organized to benefit the Food Bank, which operates 240 neighborhood food pantries and supports hot meal sites like St. Anthony’s and Glide.
Stones Throw General Manager Ryan Cole explains the motivation behind the event:
"The service industry is a close knit group in San Francisco, and we’re usually hanging out late night. Most of the time we love to eat and drink things we don’t always work with at our restaurants, and often we all have similar tastes! We thought, ‘what if we could share how we like to eat and drink when we aren’t working with the public in some form or another?’ Thus the event name ‘Eat Like a Chef, Drink Like a Somm.'
We wanted to tie the idea to support of the Food Bank, which provides much needed groceries and meals for those who are struggling to afford nutritional basics. We view the dinner series as an alternative to the black tie gala dinners that typically support the non-profit world. There’s certainly a place for those and they are strong fundraisers, but we wanted to provide a less formal option with a lower admission price that might be more accessible to diners in their late 20s and early 30s.
The Stones Throw staff, along with each month’s guest restaurant staff, volunteer at the Food Bank the morning of the monthly dinner and it really puts into perspective the scale of the need in our city. One in four people are at risk of hunger in San Francisco. We’re offering this dinner as a way to raise awareness and contribute to the cause.”
Paul Ash, Food Bank executive director, says he appreciates the creative spirit with which Stones Throw and participating guest restaurants are approaching their fundraising efforts.
“We are entering into a new era of social consciousness where people don’t just want to spend money on a nice meal for themselves – they would rather spend their dollars in a way that also gives back to others. This event gives people an opportunity to do both,” Ash says. “Stones Throw is closed on Mondays and we feel humbled that the staff would open up their doors on a day off to fundraise for the Food Bank. We really appreciate the generosity the restaurant community has shown the Food Bank, both through their time and creativity.”
Details and ticket purchase
Dinner reservations are available from 6-8:45 p.m., Monday, March 31, in Stones Throw’s dining room, located at 1896 Hyde Street in Russian Hill. The March 31 dinner features menus by AQ Executive Chef Mark Liberman and Sommelier Kristen Capella. Purchase tickets online at Sosh.
Tickets are $99 per person and include a five-course prix fixe menu, tax and gratuity. Optional wine pairings available at $65 per person inclusive, or beverages can be bought a la carte at the restaurant with profits also going to the Food Bank.
Can’t make it this Monday?
The “Eat Like a Chef, Drink Like a Somm” event is an ongoing dinner series that takes place the last Monday of every month.
Book ahead for upcoming dinner events in this series; reservations available now:
April 28: Stones Throw welcomes Alexander's Steakhouse and Chef Marc Zimmerman and Wine Director Johnny Slamon.
May 19: Stones Throw welcomes A16 and Owner/ Wine Director Shelley Lindgren along with Executive Chef Chris Thompson.
June 30: Stones Throw welcomes Perbacco Chef and Owner Staffan Terje and Owner Umberto Gibin.
About the SF-Marin Food Bank
The Food Bank plays a central role in the food assistance network in San Francisco and Marin, where one in four residents is at risk of hunger. Families, seniors and individuals find critical support in the food the Food Bank delivers to its 450 partnering organizations, including 240 weekly grocery pantries. Each week, the Food Bank’s programs serve more than 147,000 people.
The pantry network is the cornerstone of the Food Bank’s distribution system. Set up farmer’s market-style, volunteers help households select groceries that can be used to create home-cooked meals. Nearly 60 percent of what is distributed is fresh fruits and vegetables.
The Food Bank will distribute more than 46 million pounds of food to the community this year alone – enough for more than 105,000 meals every day.