Cerf Club
6-Course Sneak Peek Dinner Event
Located in Tenderloin, Cerf Club is the soon-to-be-open private events space from the team behind Stag Dining, one of San Fran's premier full-service catering companies. This is one the first times we've ever collaborated with a non-restaurant, but considering the past work experiences of the chefs, the opportunity was simply too good to pass up. Co-Executive Chefs/Owners Jordan Grosser and Ted Fleury both have incredibly impressive culinary backgrounds: Chef Grosser previously cut his teeth under legendary Chef Wolfgang Puck as Chef De Cuisine at Postrio, and Chef Fleury earned his stripes as sous chef at Michael Mina’s Aqua. The duo first met and became fast friends while working as Co-Executive Chefs at The Alembic, where their cooking gained widespread praise from the food press. With Cerf Club, their private events space, these hyper-talented chefs get to team up yet again in a setting reminiscent of a restaurant, minus the ominous overhead and brutal hours. We'll be taking over the entire space for this event and both Chefs Grosser and Fleury will be coming out of the kitchen throughout the evening to talk food and answer questions.
About the Hosts:
Ted Fleury
Executive Chef & Co-Owner
Prior to opening Stag Dining and Cerf Club, Chef Fleury spent 18 years cooking with many of the Bay Area's most renowned chefs. He served as Sous Chef at Michael Mina's Aqua, and cooked under chefs Chris l'Hommidieu and Bruno Chemel. In 2004, he opened La Suite Brasserie, and followed that up with stints at Campton Place and Winterland. Most recently, he served as Co-Executive Chef at acclaimed San Fran eatery, The Alembic.
Jordan Grosser
Executive Chef & Co-Owner
Upon moving to San Fran in 2004, Chef Grosser cooked under Chef John Beardsley at Azie, Daniel Humm at the Michelin-Starred Campton Place Hotel, and Wolfgang Puck at Postrio. Prior to opening Stag Dining and Cerf Club, Chef Grosser was Co-Executive Chef at acclaimed San Fran eatery, The Alembic.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Charred Escarole
with carrot, ginger, and date
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Duck Noodle Roll
with plum jam, greens, and sesame
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Smoked Albacore Onigiri
with pickled peppers and charred celery hearts
-
Sprouting Broccoli
with fish sauce caramel and sunflower seed
-
Shaved Ham
with peanut, persimmon, cucumber, daikon, scallion, and chili oil
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Lemon Curd Ice Cream
with graham crumble and toasted meringue
Cerf Club
925 O'Farrell St
San Francisco, CA 94109
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who have not paid the guest ticket surcharge will not be allowed entry.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
