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Happening

Here you’ll find Starbelly’s list of past and upcoming events that we either host or participate in throughout the community. If you are interested in PRIVATE EVENTS such as wedding receptions, birthday parties or other gatherings, please click here.

Halloween With Sanchez Elementary School

On Thursday, October 27, we hosted a group of students from neighboring Sanchez Elementary School for a pumpkin carving (and pumpkin eating!) party.

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We supplied the kids with paint, kid-friendly carving tools and pasting materials for carving and decorating their pumpkins.

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Afterwards, the kids feasted on pumpkin soup, roasted pumpkin seeds, Mexican candied pumpkin and cheese and pumpkin pizza cooked by Chef Adam. (See below for recipes!)
Students took home the seeds from their pumpkins, along with pumpkin recipes and a few fun facts about pumpkins.

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The pumpkins went on display around our restaurant through Halloween, giving families and friends the chance to see their kids’ spooky creations!
Starbelly’s Pumpkin Soup
INGREDIENTS
2 whole Sugar Pie Pumpkins
1 quart vegetable or chicken stock
1/2 cup butter
1/2 onion
1 rib celery
1 large carrot
1/3 cup maple syrup
Dash of nutmeg
Salt to taste
1 thumb fresh ginger root
INSTRUCTIONS
Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp, discarding the skin, then Scoop flesh into a bowl. Set aside.
In a pot, heat up the butter, and saute the onions, carrotts, celery and ginger until soft, add the pumpkin flesh with the stock and maple syrup until simmering. Then transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add nutmeg, any salt needed then blend again.
Roasted Pumpkin Seeds
INSTRUCTIONS
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Mexican Candied Pumpkin
INGREDIENTS
2 ½ lb pumpkin, seeded only and cut into 2-3 inch chunks
2 c water
½ lb piloncillo (or 1 c brown sugar + 2 Tbsp molasses)
1 orange, zest and juice
2 cinnamon sticks
INSTRUCTIONS

In a medium saucepan simmer water, piloncillo, orange zest and juice, and cinnamon until the piloncillo is dissolved. Add the pumpkin pieces and bring the mixture to a boil. Reduce the heat to low and simmer, covered for a half hour. Remove the lid and simmer for an additional hour to hour and a half, until the pumpkin is incredibly tender and the sauce is reduced to a glaze. Serve warm with ice cream or whipped cream, if desired.
For more recipes, subscribe to our newsletter. Click here to sign up. (hyperlink: http://starbellysf.com/#contact )

 

 

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Patio Picnic: Whole Roasted Pig, August 2nd, 2016

Our ever-popular patio picnic series concludes on Aug. 2 with a whole-roasted pig, sides and dessert. Reserve your spot today!
Enjoy with:

  • heirloom tomato salad, basil, olives & goat cheese
  • summer ratatouille. smoked eggplant, sweet peppers & squash
  • bulgur wheat salad, parsley, lemon & garlic
  • fig & peach cobbler, biscuit topping
  • craft brews by Calicraft Brewing Co.
Purchase Tickets
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Patio Picnic: Whole Roasted Pig, June 7, 2016

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Our ever-popular patio picnic series is back for 2016! Join us on Tuesday, June 7, and feast on the star of the evening–porchetta-spiced Devils Gulch Roasted piglet from Marin-based Devil’s Gulch Ranch.
Enjoy with:

  • summer corn on the cob “elote asado style” chile lemon & garlic
  • nopales salad, tomato, onion & cilantro
  • rancho gordo potted beans
  • hand-made corn tortillas
  • house-made salsa ranchera & aquacate
  • caramel flan
  • craft brews by Sudwerk Brewing Co.

 

 Follow us @StarbellySF for all #PatioPicnic news.
Upcoming Patio Picnics:
July 12
  • grilled peaches, saba & arugula
  • jalapeno cornbread
  • summer potato salad
  • 3-bean salad & herbs
  • blackberry-strawberry cobbler, brown sugar-oat topping
  • craft brews by Headlands Brewing
August 2
  • heirloom tomato salad, basil, olives & goat cheese
  • summer ratatouille. smoked eggplant, sweet peppers & squash
  • bulgur wheat salad, parsley, lemon & garlic
  • fig & peach cobbler, biscuit topping
  • craft brews by Calicraft Brewing Co.
Purchase Tickets

 

 

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Patio Picnic: Whole Roasted Pig, May 3 ,2016

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Our ever-popular patio picnic series is back for 2016! Join us on Tuesday, May 3, and feast on the star of the evening–porchetta-spiced Devils Gulch Roasted piglet from Marin-based Devil’s Gulch Ranch. Enjoy with:
farro, fava greens, basil & ricotta salata
grilled endives, chile, lemon & pan gratatto
marinated romanesco & cauliflower, shaved red onion & herbs
cherry apricot cobbler, brown sugar oat crumble
craft brews by Goose Island: Sofie, Matilda and Barrelage-Sour, by the bottle ($9 for 3 beers)
Purchase Tickets
 Can’t make it on May 3? We’ll be picnic-ing all summer long! (Check back in for updates, such as menus and ticketing information, or follow us @StarbellySF for all Patio Picnic news.)
Upcoming Patio Picnics:
June 7
July 12
August 2

 

 

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3583 16th St, San Francisco CA 94114
info@starbellysf.com
(415) 252-7500

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