James Beard Foundation nominated Rising Star Chef Thomas McNaughton’s central kitchen creates thoughtfully cooked food in an industrial-chic space, using locally sourced ingredients from Northern California. This private evening will include a spring-inspired menu with a mix of individual and family-style dishes.
Inside Access from Chase guests will begin their evening with a wine reception featuring passed and family-style hors d’oeuvres at each table. A charcuterie station will be set up next door in Salumeria, the connecting deli and larder that marries the traditions of the old world with the food culture of San Francisco.
Following the reception, Chef McNaughton will offer a four-course dinner featuring specially-curated and signature central kitchen items as well as homemade pasta from his award-winning Italian restaurant, flour + water. Chef McNaughton will visit with guests throughout the evening, take photos and share stories about his culinary passions.
Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, he moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince.
In the fall of 2014, Chef McNaughton published his first cookbook, flour + water pasta; guests will receive a pre-signed copy as a memento from the evening.