100-Mile Dinner by Chef Caetie Ofiesh

Chef Caetie photo by Aleks Strub

Chef Caetie photo by Aleks Strub

Last Friday night in Duboce Park, Chef Caetie Ofiesh held her 100-Mile Dinner to benefit Bay Leaf Kitchen, won by Jeanna Wallenta at the Bay Leaf Kitchen fall fundraiser at Red Dog Restaurant.

Treated to donations from Siren Fish Co. and Parducci Winery, 6 guests enjoyed an extremely local meal of little neck clams, fresh whole roasted rock cod, potatoes with wild fennel, asparagus with nasturtium pesto, local greens salad and fresh strawberries and cream for dessert. 

With her experience working with ForageSF’s Wild Kitchen dinner pop-up, Chef Caetie incorporated many wild foraged ingredients into the menu, including wild fennel, nasturtium leaves, wood sorrel, oxalis flowers, lavender and chamomile.

Dressed Rock Cod

Dressed Rock Cod

The 100-Mile Meal concept is one of Chef Caetie’s specialties. Designed to highlight the incredible bounty within the Bay Area, all major meal components come from within 100 miles of the event location, and Caetie does all her shopping and transportation on her bike, towing a bike trailer when necessary.

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