Pop-Ups and Special Dinners: Marla Bakery, Russ & Daughters in SF, IPA Burger Dinner at Abbot's Cellar

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Bagel, lox, and schmear from Russ & Daughters. Photo from blog.russanddaughters.com via Facebook.

~MARLA BAKERY~ is hosting a six-course dinner on Sunday February 9th at their Kitchen Communal. Owners Amy Brown and Josh Wolf will be working along with Rachel Sillcocks (chef de cuisine at Range) on the food. Chris Deegan (former wine director at Nopa) will be providing wine pairings. We haven’t heard from Deegan in awhile: turns out he’s been making wine with Radio-Coteau and traveling since leaving Nopa last year. (Here’s a wino piece from Deegan on sherry, too—it’s a good read! Look for another piece on tablehopper from him soon.) The evening’s seasonal menu includes pickled herring with creamed kohlrabi and seeded rye and roasted quail with a winter bread salad and turnips; here’s the full menu and pairings. The dinner is from 5pm-9:30pm and tickets are $125 per person, including pairings. 613 York St. at 18th St., 415-824-2253.

It’s a debate that rages on: is it possible to get a good bagel in San Francisco? For those purists who say the only real bagel is a New York bagel, be sure to head to ~DEAR MOM~ on Saturday February 8th for a very special Eastside Bagels pop-up from Sonya Haines and Wes Rowe, featuring Russ & Daughters bagels shipped via overnight express. The menu includes plain or everything bagels, with a choice of schmear, or as open-face sandwiches with options like pastrami and poached egg, or schmear and lox. You can get it from 11:30am-3pm. 2700 16th St. at Harrison, 415-625-3362.

Burger hounds, rejoice! To celebrate SF Beer Week, ~THE ABBOT’S CELLAR~ is hosting a special dinner on Monday February 10th. From 9pm-11:30pm, five guest chefs will offer a signature burger, and cellar master Christian Albertson will pour IPAs to pair with them. The guest chef lineup is pretty serious: Laurence Jossel (Nopa), Telmo Faria (Tacolicious), Liza Shaw (Merigan), and William Werner (Craftsman & Wolves). Each burger is $15, and proceeds go to The Cooking Project.