Local Event
WHAT: GP DINNER #179 | Circular Economies w/Manuel Maqueda
WHERE: Chez Willow 1640 9th Street, Berkeley, CA 94710
WHEN: 6:00 to 10:00pm on July 27th, 2024
PLEASE NOTE: ATTENDANCE LIMITED TO FIRST 40 PEOPLE WHO SECURE A TICKET HERE. YOU'RE WELCOME TO GIFT OR TRANSFER YOUR SPOT TO A FRIEND IF YOUR PLANS CHANGE. JUST LET US KNOW IN ADVANCE.
Please join us for our 179th dinner on July 27th at our friend Willow's home in Berkeley.
Expect cocktails at 6:00 and our speaker around 6:45 with a family style feast introduced around 7:00, prepared by our professional chef. Wines will be thoughtfully paired with the menu.
ATTIRE: Attire is relaxed and informal.
About Good People Dinners: GP Dinners is a community built around meaningful conversations and delicious feasts, a moveable social club for those who value authenticity, a better way to connect with each other. We are also an event production business and regularly create tailored dinner series for a wide range of companies and organizations.
Our dinners are hosted at a variety of venues in the Bay Area, at Camp Earnest near Yosemite NP and around the country and the world. Every dinner includes a speaker on a wide range of topics and a chef prepared feast. To learn more about us, please visit our Founding Principles page.
Please email us at least 72 hours in advance if you have any dietary restrictions and we'll do our best to accommodate them.
OUR SPEAKER:
Our new friend Manuel Maqueda is an entrepreneur, a professor, a speaker and an international innovator focused on restoring the balance of living systems, and reversing climate change.
Manuel is Special Programs Instructor of Applied Circular Economics and Regenerative Economics at Harvard University’s Division of Continuing Education. Previously, he created the Circular Economy online course at the University of California, Berkeley. Manuel teaches and lectures on circular and regenerative economics and innovation at other universities and international business schools.
Recognized as an expert in plastic pollution, he is also co-founder of several landmark organizations, such as the Plastic Pollution Coalition, and SUPER (Single-Use Plastics Elimination or Reduction), a non-profit organization that enables companies to eliminate single-use plastics. through a tiered certification program.
As a futurist, Manuel is a member of the Strategic Foresight Board of the Circular Economy Alliance, and has been an adviser to renowned futurist organizations, including the Jeff-Bezos-funded Long Now Foundation, dedicated to fostering long-term thinking in the context of the next 10,000 years.
More recently, Manuel is investigating how artificial intelligence can partner with human ingenuity to enable a regenerative economy. He is co-founder of Viento.ai, an organization pioneering the use of artificial intelligence to design proactive responses to weather disasters.
OUR CHEF:
As a young cook, our friend and chef Marissa Daskalakis found her purpose in crafting magnificent meals. Her company Fête Fraiche was conceived in 2016 as a way to make every meal a celebration. With her dedicated team have been preparing fantastic feasts for corporate, community and retreat clients now for eight years.
Farmer's markets are Marissa’s favorite place to haunt for the freshest possible ingredients, and her commitment to perfection shines through in every aspect of menu design, ensuring that each event centers the flavors, colors and scents of the season on every dish.
We’re thrilled to welcome her back to our GP Dinners after a busy hiatus and look forward to her Mediterranean flavors and flair for gorgeous presentation in our kitchen.
Below: Chef Spencer Hochman's farro salad.
OUR MENU:
TO START:
Babaganoush - fire roasted eggplant | garlic | lemon | parsley (VE,GF)
Spicy whipped feta | roasted sweet and hot peppers (V,GF)
Roasted beet hummus | pita (VE)
(VE,GF)
Crudités of young carrots | cucumber | radish (VE,GF)
MAINS:
Compressed cantelope and watermelon | grilled haloumi cheese | mint (V,GF)
Charred lemon and organic fennel chicken | ouzo and honey
Braised haricots vertes | fingerling potatoes | heirloom tomato | white onion | parsley and dill (VE, GF)
Imam Bayildi | eggplant | cherry tomato, garlic, onion confit | toasted pine nuts | parsley (VE, GF)
Saffron rice in dill oil (VE)
TO FINISH:
Kantaifi ek mek (V) shredded phyllo pastry | semolina mastiha custard | chantilly | pistachios | Buddha hand syrup (V)
Please email us at least 72 hours in advance if you have any dietary restrictions and we'll do our best to accommodate them.
Below: One of chef Marissa's salads
Drinks at 6:00, dinner at 7:00. Though a cocktail and some wine will be provided, guests are welcome to bring a bottle of wine to share.
Menu update will come soon to help you choose your bottles. We always make sure vegetarian friends will have plenty to eat. Please contact Raman or Karin in advance if you have any other dietary restrictions.
If you are wondering how you were included in this invitation, or would like to be removed, please contact ramanfrey@gmail.com
To sign up for future events, please register at
www.gpdinners.com
To learn more about the former summer camp we've purchased and refurbished near Yosemite, please visit us here. Camp Earnest is available for a campus buyout for groups from 15 to 75 guests at a time.
www.campearnest.com
Below: Chef Matt Garcia offers up a gorgeous salad with watercress, pickled shallots and watermelon.