Historic Libations - Back to the Future

A History of Bay Area Food and Drink Innovation

Tuesday, November 27, 2018 6:00PM

<p>Historic Libations - Back to the Future</p>
<p>A History of Bay Area Food and Drink Innovation</p>
Tickets are now Sold Out

Join us for a night of flavorful diversion at the Old U.S. Mint for the 10th annual Historic Libations. During this year’s event, which is themed is Back to the Future: History of Bay Area Food and Drink Innovation, guests will have the opportunity to hear short tasty talks from both historic and current local food and drink makers, enjoy pop-up tours of the mint’s vaults and historic spaces, and much more!

Schedule for the evening:

  • 6:00-8:00PM Small bites, cocktails, beer, and wine will be available throughout the Main level of the Old Mint.
  • Special guest The Buena Vista Cafe will provide iconic Irish Coffees.
  • Museum of Craft and Design will be on hand designing beautiful coasters with guests.
  • 6:15-8:00PM, food and drink makers will provide 10 minute presentations and provide guests with tastings (see schedule of Tasty Talks below)
  • 6:45-8:00PM Banda Sin Nombre will perform, with short breaks, folk music from around the world.
  • About the Band

    Banda Sin Nombre is a five-piece street band from San Francisco's Mission District dedicated to performing folk music from around the world. Mixing rich vocal harmonies with acoustic instruments including guitar, fiddle, charango, cajon, and bass, the band's inspirations range from Peruvian chicha to Catalan rumba and Appalachian old time to cumbia.

    Tasty Talks Schedule

  • 6:15 First Presentation begins with Culinary Historian Erica Peters, Innovative Tastes from San Francisco History: Come hear the stories of a dozen flavors that started right here, from cioppino and sourdough bread to Rice-A-Roni and Pisco punch.
  • 6:40PM: Presentation by Guittard Chocolates Father and daughter Gary and Amy Guittard will discuss how flavor preservation, on the farm level all the way to crafting chocolate, is not only the key toward innovating but also withstanding change, and competition, over five generations and amidst a rapidly changing culinary landscape.
  • 7:00PM Presentation by Bob Klein of Oliveto and Community Grains, California was a wheat state, until the plumbing came in. Now, inpart doing things the old way, and partly with innovation in farming, milling and SCIENCE, we’re beginning anew.
  • 7:20 Presentation by Lance Winters, St. George Spirits, The Bay Area’s own St. George Spirits has been at the vanguard of artisan distillation since its founding in 1982. Lance will speak about how innovation in the spirits world has changed the way we drink.
  • 7:45 Presentation by Susan Coss of Mezcalistas, The story of California and Mexico and its complicated relationship as told through agave distillates.
  • About the Presenters:

    Erica J. Peters is the director of the Culinary Historians of Northern California and the author of San Francisco: A Food Biography (2013). The Culinary Historians of Northern California is a non-profit educational organization bringing together people in the area who are interested in culinary history.

    Bob Klein has a checkered past: as a television producer and executive (created Bay Area Backroads), consultant, restaurant owner (Oliveto In Oakland) and in 2009, founded Community Grains. He considers himself a farmer with a bad back.

    About Community Grains:

    Community Grains offers true whole grain products – grown with integrity and whole milled to preserve the essential nutrients and robust flavors lost to industrial milling.

    Master distiller Lance Winters is the creative force behind St. George Spirits, known for his “penchant for gleefully shunning the spirits world's conventions” (Esquire) and respected for having “a passion for his craft only equaled by his explosive imagination” (The Bold Italic).

    Lance came to St. George Spirits in 1996 after working as a U.S. Navy nuclear engineer and brewer. Motivated by the desire to make whiskey out of his favorite ales, Lance became interested in distillation. He approached St. George founder Jörg Rupf with a bottle of homemade whiskey as his resume and has been with the distillery ever since. In the 22 years since joining St. George, Lance has been instrumental in expanding St. George’s portfolio and catalyzing its growth from a dedicated eau de vie distillery into one of the most prolific and innovative craft distilleries in the nation. Under Lance’s watch, St. George has launched many of the iconic spirits that the distillery is best known for today: St. George Single Malt Whiskey, St. George Absinthe Verte, St. George California Agricole Rum, the St. George gins (Botanivore Gin, Terroir Gin, and Dry Rye Gin), the St. George vodkas (All Purpose Vodka, California Citrus Vodka, and Green Chile Vodka), Baller Single Malt Whiskey, and Bruto Americano.

    Lance’s contributions to the spirits world have also been recognized by the James Beard Foundation. For three years running (2016, 2017, 2018), he has been a semifinalist in the category of Outstanding Wine, Beer, or Spirits Professional.

    When Gary Guittard talks about chocolate, it is with a passion and purpose that is infectious. For him, chocolate is not just one of life’s most delightful culinary treats, it is his life – a life to which he was born as a fourth generation member of a family that has been making chocolate in America since 1868. In 1989, due to the untimely deaths of his father and brother, Gary began running the company with his family of employees, many of whom had been there for 20+ years and remain at Guittard’s side to this day. Under his guidance, Guittard Chocolate has continued to thrive, pushing innovations in product, industry and sustainability.

    The business his great grandfather Etienne Guittard started with a few bags of cocoa beans on the San Francisco waterfront now produces some of the world’s most sophisticated chocolate. Guittard is an industry leader in his efforts to promote sustainability of the environment of the cocoa growing regions and the well being of cocoa workers. His grassroots and group and petition, “Don’t Mess with Our Chocolate!” made international headlines. He is committed to preserving heirloom fine flavor cacao beans through his involvement with the Heirloom Cacao Preservation group. Gary Guittard is committed to the chocolate he produces in no small measure because of its effect on others. Ask him what continues to fuel that devotion and he’ll say, “Everyone loves chocolate and it makes people smile…what could be better than that?”

    As the fifth generation involved in the business her great-great-grandfather started, Amy Guittard has an innate passion for cocoa and chocolate. Prior to joining Guittard in 2012, Amy worked in marketing and brand management at Clif Bar followed by receiving her MBA. Her involvement at Guittard includes marketing activities, sourcing, and sustainability, as well as serving on several committees for the World Cocoa Foundation and traveling to meet with farmers, buyers, and traders. Amy led the recent brand refresh and has launched several new consumer and professional products for the 150-year-old brand. More recently, Amy introduced Guittard’s manifesto, Cultivate BetterTM, which articulates the company’s on-going commitment to prospering farmers, thriving communities and environmental preservation. She is the author of the Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company, published in 2015 by Chronicle Books.

    Susan Coss is a long time marketing and communications strategist in the sustainable food and beverage worlds. In addition to co-founding Mezcalistas, she was the Director of Marketing and PR for CUESA, the organization that runs the world famous Ferry Plaza Farmers market in San Francisco. She was also a co-founder and former director of the Eat Real Festival, an annual food event in Oakland and Los Angeles CA that drew more than 250,000 people in its first three years. She has spent time in Oaxaca annually since 2003 and has established food and beverage relationships all over the United States and Mexico. She has a degree in Agricultural Economics from the University of Wisconsin, Madison.

    About the Mezcalistas:

    Since our founding in 2012, Mezcalistas has been spreading the story of mezcal to an emerging audience. Additionally, we have built an international network of producers, brand owners, restaurant and bar owners, retailers . Through our media channels, tasting events, consulting projects, and the just launched industry association the Mezcal Collaborative, we are the acknowledged voice for the industry.

    Additional Offerings:

  • get crafty and design beautiful wood coasters with the Museum of Craft and Design (MCD).
  • Toast the night with an iconic Irish Coffee from the historic The Buena Vista Cafe.

  • Sponsored by St. George Spirits, Guittard Chocolates, Fort Point Beer Co., Buena Vista Cafe, and Non Plus Ultra


    Tastings Graciously Provided By Mezcalistas, and Community Grains


    A special thanks to Museum of Craft and Design

    And The Buena Vista Cafe

    Image Citation: Starlite Roof, Sir Francis Drake Hotel, San Francisco, San Francisco Subjects Photograph Collection-Restaurants, California Historical Society