Click on this link for an article about these Chanukah dinners

Old World Food Truck’s
pop-up Hanukkah dinners

Dates: Saturday, Dec. 8, 2012 (seating at 6 p.m.); Sunday Dec. 9 (seating at 6 p.m.)

Venue: Coffee Bar, 1890 Bryant St., San Francisco

Cost: $55.

Notes: The menu is not kosher; vegetarian options available; wine pairings available for purchase at the event. Enter discount code “Mazel” to receive $5 off the price.

Reservations: http://hanukkahpopup.eventbrite.com

More information: www.oldworldfoodtruck.com

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Latke Tasting / Parsnip & Celery Root   and   Sweet Potato & Leek / with apple sauce and spiced sour cream

 

Pickled Veal Tongue / Watercress, raisin verjus, and Pumpernickel crouton

-OR- Pickled Beets (vegetarian) / Watercress, raisin verjus, Point Reyes blue cheese and Pumpernickel crouton

 

Dark Chicken Consommé / Liver kreplach, greens, dill & “soup nuts”

-OR- Vegetable Consommé (vegetarian) / Winter squash kreplach, greens, dill & “soup nuts”

 

Salmon & Kugel / Lightly smoked and cured with horseradish salsa verde and wild mushroom kugel

-OR-  Holishka & Kugel (vegetarian) / Savoy cabbage roll stuffed with wild rice, nuts and herbs, horseradish salsa verde and mushroom kugel

 

Sufganiyot /Hanukkah donuts filled with seasonal preserves and candied cranberry

 

Baker & Banker’s Hanukkah menu

Dates: Tuesday, Dec. 11 through Sunday, Dec. 16, 2012

Venue: Baker & Banker, 1701 Octavia St., San Francisco

Cost: $55 for a prix fixe tasting menu; or individual items a la carte (prices listed below); wine pairings an additional $35; Tax and gratuity not included.

Notes: Menu also includes Amuse Bouche plus Sorbet course.

Information and reservations: (415) 351-2500 or www.bakerandbanker.com

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Chicken Matzo Ball Soup ($14)

House smoked trout, potato latke, horseradish cream, pickled beets, shaved fennel ($15)

Beef Brisket pot au feu ($28)

Apple Cake ($10)

 

Fifth Floor Restaurant’s Holiday Guest Chef Series:
“Modern Jewish” with guest chef Jason Fox of Commonwealth

Date: Wednesday, Dec. 5, 2012. Seating from 5:30 to 10:30 p.m. (Full series runs Dec. 4 to 8).

Venue: Fifth Floor Restaurant, in the Hotel Palomar, 12 Fourth Street, San Francisco

Cost: $125 for seven courses; some dishes can be purchased a la carte based on availability; optional wine pairing for $75.

Notes: Reservations recommended; portion of all the proceeds from the series will benefit Meals on Wheels.

Reservations and information: www.fifthfloorrestaurant.com or (415) 348-1555.

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Beets | walnut, yogurt

Smoked Salmon and its Roe | rye, horseradish

Terrine of Quail and Black Truffle | Manischewitz gelée

Potato Latkes in a Modern Style | chicken liver, apple

Wood Pigeon pastrami | caraway dumplings, double consommé

Veal Breast | Jerusalem artichoke, leek, carrot

Almond Blintz | cranberry, crème fraiche, meyer lemon

 

Hanukkah Dinner Series

at Grand Lake Kitchen

Dates: Saturday, Dec. 8 through Saturday, Dec. 15 (except for Tuesday, Dec. 11 – closed). Two seatings nightly at 6:30 p.m. and 8:30 p.m.

Venue: Grand Lake Kitchen, 576 Grand Ave., Oakland

Cost: $40 to $50 (see below).

Reservation and information: www.grandlakekitchen.com or (510) 922-9582

Notes: Restaurant’s regular hours are weekdays 10:30 a.m.to 7:30 p.m., weekends 9 a.m. to 5 p.m., closed Tuesdays. Prices below do not include tax and gratuity. Alcohol and beverage will be available for purchase. Not kosher. Seating is limited. Menus subject to change due to availability of ingredients.

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Nightly Hanukkah menu, except for special guest-chef dates below ($50)

latkes with sour cream and jean’s applesauce

chicken soup with egg noodle or mixed crostini of oyako (egg salad with crispy chicken skin), mushroom paté, and liver

caraway brisket with horseradish and potato or black cod, roasted grapes, artichoke, harissa, and cous cous

spiced ginger cake and cream and coffee

 

Sunday, Dec. 9. Guest chefs: Amy Remsen and Blake Joffe of Beauty’s Bagel Shop ($40). Fully vegetarian menu:

matzo ball soup

chicory salad with almonds, roasted delicata squash, apples, honey vinaigrette

braised seitan with root vegetables

latkes with house made applesauce and creme fraiche

sufganiyot and coffee

 

Saturday, Dec. 15. Guest chef: Risa Lichtman of Foods by Risa and Sunday Supperings ($50)

latkes with Grandma Helen’s Red Hots applesauce with crème fraiche

deli salad trio: house-smoked sablefish with cream cheese, creamy farm egg salad, walnut & eggplant paté

“sweet cheeks & celery” – pomegranate braised beef cheeks, celery root puree, buttered root vegetables
*vegetarian option available for this course

Persimmon sufganyah and coffee