Tastemaker Collective: A Nightclub for the Hungry

Saturday night at Fort Mason is your chance to party with some of S.F.'s leading restaurant luminaries, and plenty of chefs from around the world.

Let’s eat, yeah? (Margaret River)

If the word “nightclub” triggers your PTSD over the thought of overpriced bottle service, strobing lights, and thumping music, let Taste Festivals introduce you to a new kind of “club.”

On Saturday, Sept. 30, Tastemaker Collective hosts thousands of food-loving guests for a night of eating, drinking, dancing, and DJs, and classes and culinary experiences. From 9 p.m. to 1 a.m. at Fort Mason, high-profile chefs and distinguished bartenders will whip up some of their favorite concoctions while teaching master classes and offering demonstrations.

For the past several days (Sept. 26-29), Tastemaker Collective has hosted a series of dinners from power players on the S.F. restaurant scene like Evan Rich, Chad Robertson, and Dominique Crenn. Missed a dinner with your dream chef? Saturday night’s party is your chance to taste curated bites from an array of culinary giants from San Francisco and around the world.

Nosh on hamachi ceviche from Paris’ Rafael Gomes (Grand Cœur) and Juan Arbelaez (Nubé); enjoy London’s James Lowe’s (Lyle’s) signature dish of game bird with hen-of-the-woods mushrooms and dried plums; and snack on modern izakaya bites from Matt Abergel (Hong Kong’s Yardbird and Los Angeles’ forthcoming Birdyard). Michael Cimarusti will stop by from Los Angeles’ Providence with fresh pasta with geoduck clams and Mark Rosati of New York’s Shake Shack will demo and serve his famous ShackBurger. For local bites, don’t miss Henry French (Petit Marlowe) shucking oysters in the VIP lounge and Michael Mina serving samples of his signature dishes.

Other bites throughout the evening highlight notable dishes around the Bay Area like ceviches and pollo a la brasa from Limon Rotisserie, Brazilian pão de queijo from Saltroot Bakery, smoked trout from Gibson, gol gappa from Rooh, donuts from Johnny’s Donuts, and scoops from Humphry Slocombe. Sample products from Dandelion Chocolate, Point Reyes Cheese, Monarch Bitters, TCHO Chocolate, Rebbl, and Smashmallow.=

The evening’s bar program features cocktails created by James Beard Award winner and 2014 World Class Global Bartending Champion Charles Joly (of Chicago’s Aviary) and Diageo Reserve & World Class Global Cocktailian, Lauren Mote. Stop by the Ketel One bike to create a customized Ketel Soda with fresh ingredients and participate in master classes on craft cocktails to recreate at home with Illy’s University of Coffee.

When you’re full of bites and booze, take to the dance floor to cut a rug to live DJ sets. Don’t miss the chance to travel the world on a culinary journey without even leaving your backyard.

Tastemaker Collective, Saturday, Sept. 30, 9 p.m. – 1 a.m., at Fort Mason Festival Pavilion, 2 Marina Blvd., Landmark Building C, $75, tastemakersf.com/fortmason

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