February 01, 2012 13:38 ET

INFORUM: Meet and Eat With SF's Hottest Culinary Crew

SAN FRANCISCO, CA--(Marketwire - Feb 1, 2012) - The Commonwealth Club's INFORUM, in conjunction with Kitchit, will host a panel discussion with some of the city's most exciting young chefs on Thursday, Feb. 16. A private five-course dinner at Bar Agricole will follow with the panel of chefs on Monday, Feb. 20. Each unique course will be created especially for our INFORUM guests by one of our all-star panelists including: Brandon Jew of Bar Agricole, Brett Cooper of Outerlands, Michael Gaines of Central Kitchen, Evan Rich, formerly of Coi, and acclaimed pastry chef William Werner.

During the one-hour panel discussion, whet your appetite with our posse of hot chef pals. Any foodie will confirm that San Francisco is well represented when it comes to the country's top restaurants. While the cuisine itself is undoubtedly delicious, it's often the innovators in the kitchen who are the most intriguing. This INFORUM and Kitchit program will get you up close and personal with our panel of cooking comrades, who put a bright spin on San Francisco's rich culinary tradition with innovative cooking techniques, local products and a lot of style. Panelists and chefs include:

  • Brandon Jew, executive chef at Bar Agricole (a James Beard Award Winner). Previously, he was a private chef at Oakland's Camino, Bar Jules and had spent time in some of the state's best restaurants including Quince, Magnolia, MarketBar, Zuni, and Roy's in Newport Beach.
  • Brett Cooper, executive chef at Outerlands in the Sunset district. Prior to taking the helm at Outerlands, Cooper worked at Rubicon, Coi and Saison.
  • Michael Gaines, chef de cuisine at the upcoming Central Kitchen. Gaines has been Thomas McNaughton's right hand man at Flour + Water, and prior to that served as sous chef at David Kinch's four star Los Gatos restaurant, Manresa.
  • Evan Rich, most recently worked as chef de cuisine for Daniel Patterson at Coi. Before that, he served as chef de cuisine for Michael Tusk at Quince. Rich is currently producing Chefs' Night Off pop-up dinners and is opening up his own restaurant.
  • William Werner, chief creative officer at Outfit Generic. As the executive pastry chef/founder of Tell Tale Preserve Company, he received national acclaim for his pastries. Prior to that, Werner was executive pastry chef for the renowned Quince restaurant.
  • Brendan Marshall, CEO of Kitchit will introduce the panel of chefs at the program. Kitchit brings extraordinary dining experiences into your own home, connecting individuals with a local rock star chef who will create and cook a unique meal for your private event.

After the panel discussion, join us at the Bar Agricole the following night on Monday, Feb. 20th, for an exclusive dinner prepared by the chefs. The five-course prix fixe menu will feature a unique dish from each of our panelists created especially for this event. Beverages, including Bar Agricole's acclaimed cocktails, will be available for purchase at the restaurant. Tickets to the dinner are limited and include admission to the Feb. 16th discussion.

The panel program will take place on Thursday, Feb. 16, at 6:30 p.m. PT at the SF Club Office on 595 Market St., 2nd floor in San Francisco. The five-course dinner will take place on Monday, Feb. 20, from 7 p.m. to 9 p.m. PT at Bar Agricole, 355 Eleventh Street in San Francisco. Tickets for the dinner (which include admission to the Feb. 16 panel) are $100 for Commonwealth Club members and $120 for non- members. For more information and to register for tickets, call (415)-597-6705 or register online at

Media interested in attending should please RSVP to:
Erin Collins, INFORUM Program Coordinator, (415) 597-6732,
Sudeshna Dev, Public Relations, Kitchit, (858) 401-3203,
Please bring a business card to the event.

Contact Information

  • PR Contacts
    Erin Collins
    INFORUM Program Coordinator
    (415) 597-6732
    Email Contact

    Sudeshna Dev
    Public Relations, Kitchit
    (858) 401.3203
    Email Contact