Ger-Nis Sunday Supper Club, A Celebration of Spring

May 20, 2018 5:00 am
May 20, 2018 8:00 pm
iCal Import
Bolinas Location
Google Map
271 Poplar Rd., Bolinas, CA, United States, 94924

Chef Nissa Pierson

“My Herbal Roots” A Celebration of Spring, inspired by a love affair with fresh herbs and the Middle East……

Sunday May 20th, 2018

4:30 PM- 8:00 PM
271 Poplar Rd

It’s the new way to spend Sunday evening in Bolinas– adorn yourself in your most dashing attire and indulge in a sensuous evening of food, wine, music and culinary art.
The supper club, happening once a season is by invitation only and available to a small gathering of 18-20  guests, featuring:

  • A chef prepared decadent, nonpareil multi-course menu with wine pairings
  • Music (sometimes live) peppering the air
  • Seasonal and worldly inspired libations
  • Art raffle
  • Each event will highlight products from local, organic, sustainable, and fair-trade farmers, artisans, and purveyors to show support for the community
  • To receive more information email!

Supper Club tickets prices vary by event/chef

A Celebration of Spring ticket costs: $90 or $115 with wine pairings
*Vegetarian option available

Tickets – Vegetarian Option : No Wine Pairings
Tickets-Vegetarian Option: With Wine Pairings
Tickets- Meat Option:  No Wine Pairings
Tickets-Meat Option: With Wine Pairings

Menu, changes may occur without notice

Cocktail Hour & Hor d’Oeuvres

  • Seasonal & Fresh Herb Bar
  • Beet, Orange Black Olive Goat Cheese Tartlets with Thyme Salt
  • Fresh Herb Tempura
  • Mussels Baked with Mint Pesto
  • Fresh Oysters with Yemeni  Mignonette

4 Course Sit down Dinner w/wo Wine Pairings

First Course:
Burrata & Brickmaiden Meyer Lemon Toast
Fresh Strawberries, Coriander-Sumac White Balsamic, Lavender Oil, Black Pepper Honey, Flower Petals
Wine Pairing: TBD

Second  Course:
California Spring Salad
Shaved Asparagus & Carrots, Fresh Shell Peas, Spring Onions & Radishes , Spinach and Herb Leaves, Chili- Fried Fennel Bits, Preserved Meyer-Lemon Honey Dressing, Toasted Pistachios
Wine Pairing: TBD

Third Course:
Option 1 : Cumin Spiced  Grilled Cauliflower Steaks
Tomato, Herb, Green Olive, Preserved Lemon Salsa

Option 2 : Cumin Spiced  Lamb Chops
Red- Chili Mint Chutney, Pickled Red Onions

Option 3 : Moroccan Spiced Chicken Brochettes
Ras Al Hanout Tomato Sauce, Red- Chili Mint Chutney

All options served with:

Steamed Spring New Potatoes, Nissa’s Fresh Mint Harissa, Homemade Yogurt
Man’ouche (Fresh) Za’atar Flat Bread, Garlic Toum
Wine Pairing: TBD

Fourth Course:
Blood Orange & Lemon Thyme Semolina Cake
Strawberry-Rhubarb Compote, Lavender Ice Cream, Flower Petal Sugar, Rosemary Pine Nut Cookie, Fresh Mint Tea, Coffee
Wine Pairing: TBD
Dessert Elixir Tasting: Coriander- Chocolate Halva Liqour

Space is limited to 20 people only!

Nissa Pierson

Managing Director of Ger-Nis Culinary & Herb Center, Nissa Pierson, the utmost of a food enthusiast in the kitchen, mostly self-trained as a chef, but as she describes, trained in agricultural settings by women all over the globe. Nissa, a California native, began her food & travel journey as a child in Central America and has continued to travel and seek food and culture knowledge ever since. Her career in the culinary arts and organic agriculture have run parallel for over 20 years. Her culinary herb journey began in Eugene, Oregon and eventfully expanded into the agricultural sector when she was smitten with her first sighing of a sprawling basil field in California. She solicited for employment and got the job, laying the foundation for future herb takeovers, that took her all over the world and repeatedly to the Middle East when she opened Ger-Nis International LLC, a fair-trade, organic fruit & vegetable distribution company with an emphasis on fresh herbs and helping small, organic subsistence growers throughout the world bring their goods to market for fair pricing.  To further her desire to teach others about healthy living and eating, as well as agriculture and food sustainability, Nissa opened the Ger-Nis Culinary & Herb Center, specializing in a wide range of recreational cooking and educational classes for adults and children; promoting healthy eating and living habits through hands on and lecture style classroom environments. She is fully committed to her community, as well as the planet, focusing on the entire cooking and eating process, from grower to “cooker.” In addition to traveling the world seeking organic and fair-trade conversation for her business with a current focus on organic mangoes and produce marketing, she is a noted cooking instructor, food writer and recipe developer, focusing on local and season fruits and vegetable and  fresh herbs,  as well as an extremist in proving that the art of eating and cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. She has specialized in children’s cooking classes for many years and believes children are seeking better food knowledge and is always up for the challenge. Besides being a passionate about food she enjoys spice in general life, good food & cultural conversation and debates, the ocean and submersing herself in the food and culture of the world. She loves solving problems and turning lemons into lemonade. Contact Nissa