Stag Dining started 5 YEARS ago with a simple mission: To bring people together around great food and drink in a communal and unpretentious environment. What has ensued from that origin has changed our lives and built a very fun business to grow. We’ve forged many new friendships as the result of this project turned career and had the humbling opportunity to work with some of the best and brightest in the culinary world.
Collaborations have been one of the core tenants at Stag events and we’ve had the pleasure of working with an incredible group of creative individuals and companies including: Scribe – Heath Ceramics – Bodkin – Almanac – Western Editions – Levis – Instagram – Airbnb – Shelter – Pacific Rod & Gun Club – The Bold Italic – Aloe Blacc – Reggie Watts – Danny Bowien – Jacques Pepin – Ovenly... to name a few.
At this 5 year mark we wanted to thank everyone that has worked with us, hired us, bought a ticket at one of our events to help make this thing we call Stag a reality. We celebrated with a very special evening of food, drink and music at the charming Forest Hill Clubhouse in San Francisco.
Chefs Jordan Grosser and Ted Fleury brought back Stag’s first menu in a reinterpreted format.
Bread & Butter Quail Eggs
Ora King Salmon with brussels sprouts and black trumpet
Crispy Pork Belly with sansho pepper, apple, and kohlrabi
Derby Cocktail Co.’s bartending team created delicious craft cocktail pairings for each course.
Genever, mandarine, and orgeat
Stag’s long-time pal Mike Fleury with Derby Bar Manager Ethan Terry.
The Stowaways from The Dirty Hand Family Band got people moving with music inspired by gospel, country, and blues.
Photos by Molly Decoudreaux