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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.

INQUIRE ABOUT PRIVATE EVENTS

Quarterly Patio Picnic Schedule: Fried Chicken | Tuesday, June 6

May 8, 2017 Posted by in Events
Our ever-popular patio picnic series is back for 2017, featuring a new quarterly schedule.
Join us in The Castro on Tuesday, June 6 for a fried chicken feast on our covered, outdoor patio. Executive Chef Adam Timney has designed a special picnic menu featuring the season’s best offerings. Reserve your spot today!
June 6 Menu:

  • Starbelly Buttermilk fried chicken (chicken from Petaluma Poultry)
  • Jalapeno corn bread & maple butter
  • Apple & celery root slaw
  • Molasses-baked Iacopi Farms butter beans & housemade bacon
  • Free Spirit Farms stone fruit cobbler with a ginger bread topping
  • Brews by Barebottle Brewing Company (beer may be purchased by the glass the night of the picnic; beer is not included in the ticket price)
Follow us @StarbellySF for all #PatioPicnics2017 news.

Upcoming Patio Picnics:
  • TDB | Tuesday, September 12
  • Crab Feast | Tuesday, December 5
Purchase Tickets

Quarterly Patio Picnic Schedule: Whole-Roasted Pig Tuesday, March 7

February 7, 2017 Posted by in Events
patioPicnicJune10
Our ever-popular patio picnic series is back for 2017, featuring a new quarterly schedule.
Join us in The Castro on Tuesday, March 7 for a feast on our covered, outdoor patio. Executive Chef Adam Timney has designed a special picnic menu featuring the season’s best offerings. Reserve your spot today!
Feast on porchetta-spiced Devils Gulch Roasted piglet from Marin-based Devil’s Gulch Ranch. Enjoy with:
  • Grilled chicory salad, apples, walnuts & blue cheese
  • Anson Mills grits & white cheddar
  • Marinated cauliflower & romanesco
  • Strawberry cobbler & whipped cream
Brews by Magnolia Brewing Company
(beer may be purchased by the glass; it is not included in the ticket price)
Follow us @StarbellySF for all #PatioPicnic news.
Upcoming Patio Picnics:
Menus coming soon!
  • Fried Chicken | Tuesday, June 6
  • TDB | Tuesday, September 12
  • Crab Feast | Tuesday, December 5
Purchase Tickets

 

 

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Starbelly’s Annual Crab Feast, December 6th, 2016

November 11, 2016 Posted by in Events
Executive Chef Adam Timney brings winter’s most delicious catch to the table for our annual crab feast. Enjoy an evening on our cozy covered patio digging into tasty eats starring fresh-caught, local Dungeness crab.
EVENT DETAILS
Date: Tuesday, December 6
Time: 7pm
Location: on our covered (and heated!) patio
Price: $80 (tax and tip included)

MENU
Whole local Dungeness crab
drawn butter & old bay remoulade
Sourdough garlic bread
Little Gem Caesar salad
shaved Parmesan & croutons
Grilled broccoli
chilies lemon & olive oil
Warm apple cobbler
spiced cream & oat brown sugar crumb topping

PERFECTLY PAIRED POURS
(Wine may be purchased by the glass.)
Wash it all down with generous pours of local chardonnay and pinot noir, picked by Chef Adam Timney.

Jeff Stewart (winemaker, Harford Family Winery) will be joining us for the crab feast and will be pouring: 2015 Hartford Court Russian River Valley Chardonnay and 2014 Hartford Court Russian River Valley Pinot Noir


HARTFORD FAMILY WINERY
Hartford Family Winery was founded in 1994 as a result of Don and Jennifer Hartford’s appreciation for the wines, the people, and the unique vineyards near their Russian River Valley home. Located in the Sonoma County town of Forestville, the winery is about 15 miles from the cool Pacific Coast.

Making delicious wines of high personality is directly related to the difficult locations of our vineyard sources, the limited production of our bottlings and the varietals we use. “Character through adversity” is an expression that we believe applies to people and grapevines and surviving adversity builds character, and personality, in both.

In addition to our small vineyard-designated bottlings, we make a Russian River Chardonnay, Russian River Pinot Noir and Russian River Zinfandel that are made from a handful of vineyards each year. These Russian River Vineyard Cuvées are now found in some of the world’s most prestigious restaurant retailers worldwide.

Purchase Tickets
crabfest

 

 

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Halloween With Sanchez Elementary School

October 28, 2016 Posted by in Events
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: https://starbellysf.com/#contact )

 

 

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(415) 252-7500

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