We Are La Cocina Book Dinner
Mexi Arab Heritage
Executive Director of La Cocina
San Francisco Chefs
of El Huarache Loco
of Mama Lamees
Taking inspiration from women of immigrant communities (the moms, aunts, sisters, girlfriends, and grandmas) who never seem to stop moving. This La Cocina Book dinner is for those of us who’ve watched someone they love to put everything they have into a business and bask in the glory of their commitment and dedication come to life.
Since 2005, San Francisco’s Mission District kitchen incubator, La Cocina, has helped women, just like San Fransisco’s Dayana Salazar (Chef and Daughter of El Huarache Loco) and Lamees Dabhour (Chef and Owner of Mama Lamees) grow their small-scale food operations into thriving businesses and restaurants. A brain-child born out of the belief that a community of talented natural entrepreneurs, given the right resources, can create self-sufficient businesses to benefit themselves, their families and their communities.
We welcome from San Francisco, two of La Cocina’s shining stars, who will bring their seemingly disparate cuisines and stories into frame’s shared space. A Mexi-Arab feast that puts the lie to borders and brings their markedly distinct heritages directly to our tables. Chef Lamees of Palestinian origin, born and raised in Kuwait; Chef Dayana from the Distrito Federal of Mexico City.
Ojala, in Spanish, means I hope. It’s rooted in the Arab word, Inshallah, in God we hope. The Arab influence on Mexican cuisine is inescapable, from Al Pastor to the more obvious Tacos Arabes.
Prepare to be inspired by these women using their talent through food to pursue economic freedom.
We certainly are.
( 01 )
CONTEMPORARY CHIPS, DIPS, TIME FOR CONVERSATION
Salsa Verde, Salsa Borracha, Hummus and Mutabbal with Local Tortilla + Pita Chips
( 02 )
FAMILY STYLE SALADS
Ensalada de Nopales
( 03 )
LA TAQUIZA GLOBAL
La Taquiza Global, Inshallah
Homemade corn tortillas, warm local pita
Samak Mashwe Bilforn, Kuwaiti baked fish
Tinga de pollo, chicken braised with onions and chipotle
Calabcitas a la Mexicana, braised local squashes with Mexican spices
Sauces and Salsas
Rice and Beans Two Ways: Mexican and Mujaddara
( 04 )
Sunday, July 28th
4pm and 7pm seatings
$55 + tax and service fee
An authentic Mexi-Arab dinner by San Francisco’s Dayana Salazar of El Huarache Loco and Lamees Dabhour of Mama Lamees.
The just-released book, We Are La Cocina. Recipes in Pursuit of the American Dream by Chronicle Books, which documents over 40 stories from immigrant women and 120 of their recipes for you to create at home. Chefs Salazar and Dabhur will be signing personal copies at the end of each seating.
++ a la carte beer, wine, and a summer frame cocktail list
Tickets on sale now.
What is Frame?
Tucked quietly behind FRAMEbar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences.
Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings, you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails. No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.
We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.
What are people saying?
“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”
What are people saying?
Mark Kurlyandchik, Detroit Free Press
“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”