Contact Us

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253 Columbus Avenue
San Francisco, CA, 94133
United States

4157963757

Solutions for private events of under 40 people: a downtown San Francisco venue, event services, and a sharp collection of rentals.

Example: Partner Dinner

Example partner Dinner

10 guests


Timeline

  • 4:00 – Chef & team arrival, load-in & set-up

  • 6:00 – Guest arrival, drinks & bites

  • 6:30 – Seated, plated dinner

  • 8:00 – Dinner ends, chefs load out; guests can mingle and take their time

  • 9:00 – End of reservation

(Timelines are customized to client preferences and prep needs.)

Dropoffs

  • If anyone on your team would like to drop off items prior to the guest arrival time, you’re welcome to do so after 4:00pm on the day of the event.

  • We’re happy to start chilling wines as soon as you drop them off - just let us know which ones.

  • If you’d prefer to drop off items prior to this, please arrange it with us.


Menu

Hors d'oeuvres

summer crudité with basil aioli

warm gougéres


Plated dinner

farm greens

toasted almonds, shaved cucumbers, peaches, parmesan, shallot confit vinaigrette

homemade fettuccine

early girl tomatoes, shaved summer squash, pancetta, garlic, basil, pecorino

Snake River Farms bavette

crispy smashed red fingerlings, rainbow chard, shishitos, caramelized onions, salsa verde

santa rosa plum and frangipane tart

maple chantilly


About your chef

  • Farmhand Kitchen is a collaboration of longtime friends John Hall and Erin Cochran-Bruce. John and Erin met at New England Culinary Institute in Vermont, and have been cooking for a collective 40 years at establishments like Heirloom Cafe, Foreign Cinema, Octavia, Bar Jules, Petit Crenn, and Tom Douglas Group (Seattle).

  • Erin started a farm in Sonoma, growing produce for the kitchens of Octavia, Foreign Cinema, and Atelier Crenn, to name a few. She now grows food entirely for Farmhand Kitchen. John scours the farmer’s markets four times a week, visiting farm partners and picking up items to round out Farmhand’s menus.

  • Together, Erin and John specialize in farm-to-table Californian cuisine, thoughtfully prepared with the freshest seasonal ingredients, often from their own farm in Sonoma. If there are slight changes to the menu, it’s because there was a beautiful ingredient worth obsessing over, picked the morning of your event.

  • The chef for your event will be Erin Cochran-Bruce.

Your reservation includes

Glassware

  • Water glasses

  • Champagne coupes

  • Wineglasses

  • Coffee cups and saucers

Votives

  • Oil-wick candles in clear glasses for the table and around the room for ambience.

Linen Dinner Napkins

  • Charcoal, ironed.

Printed Menus

  • For each placesetting.

And plenty more

  • If you need anything in particular, feel free to ask. We probably have it. ;)


Room Layout

 
Seating+for+10%2C+8-5-2019.jpg
 

Helpful information

Beverages

We know you’ll be bringing your own wines (the server will be happy to serve them), but in case guests request other beverages - such as beers or sodas - and you’d prefer not to bring them, or if you run out of wine, take a look at our beverage options:

Click here.

Our Location

Cookhouse, 253 Columbus Ave., San Francisco, CA

Parking, transportation, and load-in tips: Click here.

Click on the map below to open Google Maps, and feel free to bookmark us on Google to make directions and our phone number quicker to pull up on the day of the event.


 

Contact

Feel free to email us with questions. I’m Jen (👋 hi!), your lead event planner, though you may also hear from Adah, Linnea, or Alex.

Jen Wu

Owner, Cookhouse

jen@cookhousesf.com

office: 415-796-3757


Client’s Response

I heard nothing but great feedback about last night so thank you so much!
— Dana Nicholson, Stitchfix