Potables & Edibles

Farm to Table 2.0: Chefs Cutting Carbon

August 23rd, 2018

Thursday, Aug. 23, 6:30 p.m.

The Commonwealth Club (110 The Embarcadero)

Can a menu at a fancy restaurant be a map for solving the climate challenge? A handful of prominent San Francisco chefs are using their high-end restaurants to illustrate how innovative grazing and growing practices can cut carbon pollution. Includes appetizer sampling from The Perennial. $25, 415-597-6705,

Send to a Friend Print

Upcoming Events

more »

Smuin Contemporary Ballet: Dance Series 1

Sep-Oct 23-2
Info »

SFMOMA | Diego Rivera’s America

Aug-Jan 1-2
Info »

SFMOMA: Diego Rivera’s America

Jul-Jan 5-2
Info »

Asian Art Museum | Bearing Witness: Selected Works by Chiura Obata

Aug-Jan 1-31
Info »

Ramses the Great and the Gold of the Pharaohs

Sep-Feb 1-12
Info »

Download the Current Issue: September 2022

Follow Us