What to Eat at Nick Balla and Baker & Banker’s Modern American Picnic

Lori Baker, Jeff Banker, and Nick Balla.
Lori Baker, Jeff Banker, and Nick Balla.

Coming up in the Dinner Party Project series kicking off S.F. Chefs is a collaborative meal done by Bar Tartine chef Nick Balla and Baker & Banker chef-owners Lori Baker and Jeff Banker. The theme is “Modern American Picnic,” and in the menu below you can see hints of all three chefs’ styles. Jeff and Lori first got to know Nick a few years back, before his Nombe days when he was chef at O Izakaya, where they often came in for dinner. They say they were always inspired by his food, and now the trio will be doing this indoor picnic together at Baker & Banker on July 9, featuring twists on picnic food and local beer pairings.

The dinner starts at 6 p.m. that Monday, July 9, and the price is $135 per person and $125 for Visa Signature card holders. All prices are inclusive of beer and gratuity. A portion of the proceeds from the dinner will benefit the Center for Urban Education and Sustainable Agriculture (CUESA). Purchase tickets here.

Modern American Picnic Menu

Melon and almond milk gazpacho shots with lobster and cucumber relish

Hors d’oeuvres plate
Pickled cherry and homemade ricotta bruschetta on grilled bread with black pepper honey

Assorted pickles- watermelon rinds, dill pickles,

Deviled eggs with summer truffle

Cured king salmon with fennel and rye bread

Grilled shrimp, preserved lemon guacamole, micro coriander

Smoked beef tongue, potato salad with horseradish cream and dill flower mustard, purslane

Old Bay Fried chicken

Sweet corn croquettes with huitlacoche mayonnaise

Pickled and fresh green bean salad, radish, cilantro, toasted barley, buttermilk dressing

Cumin and chipotle coleslaw

Grilled summer squash with slow cooked cherry tomatoes, fried capers and mint

Kafir pound cake with apricot jam and sour cream

Blueberry pie sundae

What to Eat at Nick Balla and Baker & Banker’s Modern American Picnic