Minted In Time with 23 Layers

The San Francisco Old Mint played an integral role in the expansion of California during the Gold Rush that helped fuel the state’s growth. Now this same building finds itself at the intersection of technology start ups that are changing the way we live, communicate, work and trade with one another. What a perfect location to connect to our past while forging ahead to the future.

The esteemed production and design company, 23 Layers have been longtime collaborators with Stag and once again did an incredible job designing an inspirational story of old and new money across two floors. In the lower level: Old Money. A speakeasy with bathtub Gin, DIY Old Fashions in the Vault room, rare champagne in the bank cellar and an amusement of period correct hors d’oeuvres that referenced the San Francisco era that roared.

On the main level we focused on a New Money AKA Crypto environment with card tables, roulette. A molecular bar serving liquid nitrogen martinis. A dinner with a reimagined Judgement of Paris with contemporary California wines representative of the new guard of gifted winemakers focusing on regeneratively grown fruit, leaner tasting profiles. A menu of contrasting times of the 1840’s next to dishes reflecting the modern gastronome movement. Finishing up with a dessert of Fool’s Gold and a performance by the magician Dan White.

23 Layers continues to push the envelope for premier experiential events and we have been proud to partner with them on a variety of projects.

Dinner Menu

1st Course

(classic) Oysters "Rockefeller"- classic version- greens, tarragon, scallion, butter, absinthe, breadcrumbs, baked served warm

(new) Oysters "Musk "- tempura oysters, aerated béarnaise, meyer lemon, sweet onion-fennel relish, oyster leaf.(*vegetarian option- oyster mushrooms - same preparation)

(classic) Waldorf Salad old vs. newclassic Waldorf- celery, lettuce, grapes, walnuts, mayonnaise dressing

(new) Modern Waldorf- frisee, kohlrabi, compressed grapes, walnut-miso, micro celery, yuzu mayo.

Wine:

Old World-2015 Smith-Haut-Lafitte Blanc, Pessac-Léognan

New World- 2017 Heitz Cellars Sauvignon Blanc Napa Valley, CA

2nd Course (Main)

Kobe Beef Strip Loin sous vide prepared with truffle bordelaise and puffed beef "chicharron"

Short Rib red wine braised, whipped potato and broccoli di ciaccio

Wine

Old World:

2011 Louis Jadot Chambertin Grand Cru Burgundy, FR

New World: 2017Cruse Wine Co. MONKEY JACKET, NORTH COAST, CA