6-Course Ode to Nayarit Dinner Event
Nido, which means “nest” in Spanish, offers up a cozy yet adventuresome spin on the traditional taqueria. Situated on the southern edge of the historic Jack London District, Nido was lovingly brought to life in 2012 by Chef Silvia McCollow, who always dreamed of opening a café that serves the food she grew up with from her mother and grandmother – both of whom immigrated to the US from Nayarit, Mexico. After stints working at Chez Panisse and Cosecha, she has created a farm-to-table restaurant that makes the most of California produce and sources its poultry, pork, and beef from producers who raise their animals humanely, with no growth hormones or antibiotics. Everything on Nido’s menu is made in-house daily, including its handmade corn tortillas and guacamole. “The food has a comforting, soulful aura,” wrote Michael Bauer, restaurant reviewer for the San Francisco Chronicle. “This restaurant goes straight to my hall of fame.” We will be taking over Nido for this event, and Chef McCollow will be in and out of the kitchen to answer your questions and share highlights of her life’s journey.
About the Host:
Executive Chef & Owner
After spending 9 years teaching high school art in her hometown of San Antonio, Chef McCollow moved to Oakland to pursue her culinary passion in 2011. She spent a year honing her craft at the legendary Chez Panisse, as well as Cosecha, and B Restaurant, before striking out on her own with Nido in October 2012.
All savory courses will be served family-style. Dessert will be portioned individually.
Tostada de Guacamole con Berro
with avocado and watercress guacamole, cotija de cabra, and crispy corn totopo
Ceviche Verde de Pescado
with local fish, tomatillo verde, avocado, house pickled jalapeño, cilantro oil, and black lime
Ensalada de Mercado
with baby kale, cabbage, green apple, kohlrabi, mint, avocado, smoked gouda, and crispy chile-lime garbanzo
Molotes de Hongos
with torpedo shaped masa, shiitake mushroom chorizo, sweet potato, chia seed crema, avocado puree, cotija de cobra, and salsa chile poblano
Pierna de Pato en Mole Negro Oaxaqueño
confit duck leg with charred black oaxacan mole, sunchokes, plantain, and rice
Choco-Flan con Citrus Creme Anglaise
double-layer "impossible chocolate cake" flan with citrus creme anglaise
444 Oak St.
Oakland, CA 94607
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What can/can't I bring to the event?
- Please bring your ID as well as cash if you plan on purchasing beverages.
- Are there ID requirements or an age limit to attend?
- Yes. ID is required and you must be 21+ to attend.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for first-time emergency requests, we 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 must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $70 + 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.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.