Local bounty and foraged delicacies take center stage in a menu presented by Michelin-starred Chef Seth Stowaway of Osito, one of San Francisco's most interesting restaurants. Bryan Jessop of Morchella Wild Foods joins our event to share his expertise in gathering tasty mushrooms and more in the North Bay.
Opened in 2021, Osito focuses on live-fire cooking and coastal ingredients that may include wild ramps, morel mushrooms and, in one presentation, Douglas fir needles. Menu details for our evening coming soon!
Chef Seth built his career among Bay Area diners first with a stint as sous chef at Mister Jiu's and later as executive chef at Michelin-starred Bar Agricole. Before opening Osito in San Francisco's Mission District, he developed his concept at a string of pop-up events.
Morchella Wild Foods has been a key purveyor at Osito since the start. Bryan will talk about seeking out wild ingredients and how he grew his business from his passion for exploring -- and tasting -- nature's abundance.
Your reservation includes dinner and two glasses of wine, if desired, to accompany your meal. All proceeds benefit shelter and job-training programs at Homeward Bound of Marin.