One Market’s pop-up series is back! On February 22, we honor Black History Month by showcasing the foundation of Southern-inspired cuisine: soul food. Chef Mark Dommen (One Market Restaurant) will collaborate with guest Chef David Lawrence (1300 Fillmore) to create a one-of-a-kind dining experience featuring soul food classics with a sophisticated twist.
Kick the night off with a wine reception, enjoying passed hors’doeuvres from Chefs Dommen and Lawrence, and wines from Theopolis Vineyards, Tympany Vineyards and Bodkin Wines. For dinner, you’ll venture into Wine & Wall, where you’ll share a table with fellow foodies and enjoy a family-style meal featuring comfort food favorites with wine pairings. Throughout the night, bid on some very special silent auction items to benefit Mo’Magic to support the needs of urban communities in San Francisco.
Passed Hors d’oeuvres
Tasso Ham Deviled Eggs | pickle relish, fried chicken streusel Chef David Lawrence
Black Eye Pea Cake | spicy remoulade sauce Chef David Lawrence
Crispy Cajun Boudin | house-made creole mustard Chef Mark Dommen
Pimento Cheese Toast | house-made ham Chef Mark Dommen
BBQ Shrimp N’ Grits | stone ground grits, fresh water shrimp, creamy worcestershire BBQ sauce, garlic chips Chef David Lawrence
Dungeness Crab Cakes | carrot-curry remoulade Chef Mark Dommen
Entrée Black Skillet Roasted Catfish | andouille sausage & shrimp jambalaya, cornbread panzanella salad Chef David Lawrence
Braised Oxtail Crepinette | mirepoix baby vegetables Chef Mark Dommen
Sides Sautéed Collard Green | smoked ham hocks, caramelized onions Chef David Lawrence
Mac & Cheese | Chef Mark Dommen
Corn Bread Basket, Pepper Jelly & Honey Butter Chef David Lawrence
Apple Cobbler & Vanilla Bean Ice Cream
Bourbon Pecan Pie Bites
Pastry Chef Patti Dellamonica-Bauler
ABOUT ONE MARKET'S POP-UP SERIES
Every season, One Market Restaurant is pleased to bring you a new installment of their popular pop-up series. Each event features a cocktail or wine reception, followed by a dinner featuring season flavors and Chef/Partner Mark Dommen’s culinary techniques with a thematic twist. Wine pairings, selected by Sommelier/Wine Director Tonya Pitts accompany a family-style meal, complete with a variety of sides and a dessert course prepared by Pastry Chef Patti Dellamonica-Bauler.
Mo’Magic is a collaborative San Francisco neighborhood-based nonprofit organization whose mission is to transform the community and youth through the magic of collaboration.
ABOUT MARK DOMMEN, CHEF AND PARTNER
Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen transitioned to the helm of One Market® Restaurant in 2004, and his penchant for utilizing seasonal ingredients in inventive, unexpected ways continues to influence the San Francisco culinary scene. His modern take on American cuisine earned the restaurant a Michelin star in 2008-2012 and a 3 ½ star review from San Francisco chronicle critic Michael Bauer.
ABOUT DAVID LAWRENCE, EXECUTIVE CHEF AND PARTNER, 1300 ON FILLMORE/BLACK BARK BBQ
Prior to making his culinary mark in the bay area, Chef David Lawrence received formal training at Westminster College in London where he worked under two of England's most celebrated chefs, the Roux brothers. Working alongside them at five of their restaurants, Lawrence quickly advanced from apprentice to sous chef before his experience led him to the united states where opened 1300 on Fillmore and Black Bark BBQ.
ABOUT PATTI DELLAMONICA-BAULER, PASTRY CHEF AND PARTNER
In 2000, Pastry Chef/Partner Patti Dellamonica-Bauler returned to One Market, where six years earlier her pastry career began as a pastry cook at both the Lark Creek Inn and One Market Restaurant. Previously, Patti was also the proprietor of Patticakes, a Hollywood pastry catering business she left in 1997 to become the astry sous chef at Wolfgang Puck’s Spago, where she was quickly promoted to Executive Pastry Chef. She returned to the San Francisco Bay Area in 1998 as Pastry Chef at Bistro Don Giovanni in Napa. Her dessert menu at One Market Restaurant is a celebration of the seasons, made with the freshest of ingredients from the ferry plaza farmers’ market.
ABOUT TONYA PITTS, SOMMELIER AND WINE DIRECTOR
Tonya Pitts has been in the food and beverage industry for over 20 years. Her career began in San Francisco with Chef Judy Rodgers at Zuni Cafe and Chef Jeremiah Tower at Stars Restaurant where she worked as a server. In three years’ time, Tonya was running the wine program for Loretta Keller at Bizou Restaurant. It was with Loretta Keller that Tonya realized her true passion for wine. Tonya has worked in many notable houses in the Bay Area and has been featured in Wine & Spirits Magazine, tasting panel and numerous news and industry publications. She is also a judge for the San Francisco International Wine Competition and is a tasting panelist for Wine and Spirits Magazine. Tonya is currently pursuing wine studies with the Court of Master Sommeliers and continues to educate herself and others on the world of wine.
Please note event tickets are non-refundable but are transferable to another guest. If you would like your ticket(s) transferred to another name, email email@example.com. For all other questions, contact the organizer directly at firstname.lastname@example.org.
1 Market St
San Francisco CA 94105