"From above, the rippled fog layer laps against the shores of the foothills like a voluminous cotton ocean." — Eric Cheng
Guest Co-Chef Series
Sunday, May 4
Chef Justin Everett, Murray Circle
Chef Jason Fox, Commonwealth
Benefiting The Conscious Kitchen Food Program in Marin City
Join us for a spectacular evening featuring two award-winning chefs: Chef Justin Everett of Murray Circle and Chef Jason Fox of Commonwealth in San Francisco. To start, guests enjoy a Canapés Reception, with an exclusive opportunity to see the chefs in action in the Cooking School kitchen. From there, guests settle into private dining rooms to savor a delectable six-course dinner paired with exceptional wines by Lewis Cellars of Napa Valley. Very special evening; very limited seating.
- 6 – 7 pm
- Canapés Reception
- 7 pm
- Six-Course Dinner with Wine Pairings by Lewis Cellars of Napa Valley
$150 / person – SOLD OUT+ tax & gratuity
Jason Fox is the Executive Chef and co-owner of Commonwealth restaurant in San Francisco's Mission District. Since its opening in 2010, Fox has garnered popular and critical acclaim from the SF Weekly, San Francisco magazine, and three stars from the San Francisco Chronicle where critic Michael Bauer offered: "A fundamental shift is occurring in the restaurant business, with chefs producing serious food in casual surroundings. And Commonwealth is the pacesetter."
Jason was named one of San Francisco Magazines "Best People" of 2008, an award conferred to eight different individuals in eight different fields. He was most recently named a 2013 Bay Area Rising Star from Star Chefs and has been featured in prominent national publications including Bon Appétit, Saveur, The Wall Street Journal, Sunset magazine, Gentleman's Quarterly, The New York Times, and Food + Wine magazine.
In 1992 Debbie and Randy Lewis established a small family winery in Napa Valley and were later joined by their son Dennis in 1999. Total production is approximately 9,000 cases annually of Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Sauvignon Blanc.
Lewis Cellars are literally hands-on in every aspect of vineyard management, winemaking, sales and distribution, and we thrive on this challenge and the relationships we cultivate in the process. It is our continuing goal to create world-class wines.
Launched in September 2013, The Conscious Kitchen is the first local, organic, seasonal and sustainable food program in the Sausalito Marin City School District. Its goals are to ensure children have access to healthy, nourishing food as part of a nationwide strategy to promote healthy lifestyle choices, and reduce obesity, diabetes and weakened immune systems in underserved communities.
Farm-to-School Menus, Just $5 a Day
Introduced at the Bayside MLK Academy, the farm-to-school pilot program has accepted the challenge of serving its students in grades K–8 breakfast, lunch and a snack for just $5 a day. The Conscious Kitchen is an effort to transition a food program from simple heat-and-serve, pre-packaged meals to nourishing menus made from scratch with local, organic ingredients and non-GMO food providers at affordable prices.
Transforming School Food Systems
The program – initially a collaboration of Teens Turning Green, Executive Chef Justin Everett of Cavallo Point Lodge and Good Earth Natural Foods with the Sausalito Marin City School District – has been joined by numerous individuals, organizations, and businesses dedicated to a systemic transformation of the school's food system to enhance student and environmental health and well-being.
Murray Circle at Cavallo Point – the Lodge at the Golden Gate
601 Murray Circle | Fort Baker | Sausalito, California 94965
Phone: 415.339.4750 | online reservations