Talent is Everything | A-Teams GP Dinner #1 in SF

WHAT: Talent is Everything | A-Teams GP Dinner #1 in SF

WHERE: Civic Kitchen, 2961 Mission Street, San Francisco, CA 94110

WHEN: 6:00 to 9:00pm on September 6th, 2024

PLEASE NOTE: ATTENDANCE LIMITED TO FIRST 35 PEOPLE WHO SECURE A TICKET HERE.

Please join us for our first dinner sponsored by our friends at A-Team, hosted at The Civic Kitchen in San Francisco.

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.

was born from a very simple idea — that teams matter. The best things in the world are built by great teams. That’s why we came together to create the best place on earth for cloud-based product builders to reclaim their freedom and team up to work on things they care about with companies building the products of the future.

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.

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 friend Jordan Burton is the co-founder of Talgo. Talgo provides a proven, scalable interviewing system for radically improving your hiring outcomes.

For 15 years Jordan has been an executive assessor and interviewing trainer, working with top venture capital and private equity investors and high-growth startups to help them hire the best of the best. He has trained over 3,000 executives and investors on hiring and interviewing skills.

Jordan leads Talgo's business development initiatives, managing relationships with Sequoia Capital, TH Lee, Chainlink Labs and over 50 venture-backed startups. He was formerly a Partner at leadership advisory firm ghSMART, a consultant at Bain & Company, and holds an MBA from Harvard Business School.

Tonight Jordan will share an illustrative story about the importance of talent and a clear understanding of organizational culture. He will invite us to reflect on how we approach our own vocational gifts, how we invite others into our organizations and then how we help them to tap into their own intrinsic motivations to reach those sweet spots of excellence we all strive for.

OUR CHEF:

A west coast native, our friend chef spent his early career cooking in Santa Cruz, Seattle, and the Napa Valley.

A sous-chef position at The Madrona Manor lured him to beautiful Sonoma County where he gained the utmost respect for not only local ingredients, but also more refined techniques. After a few years in Las Vegas as sous chef for Wolfgang Puck and a stint waiting tables he returned to Sonoma County to re-focus.

He landed as chef de cuisine at Syrah Bistro and then Petite Syrah where the team received a 3 star review from the SF Chronicle. A stint at Scopa and a co-chef position at Campo Fina was also met with raving reviews. After some personal chef work and an appearance on Chef Wanted on the Food Network he was then hired as the opening chef at Woodfour Brewing Company, garnering a perfect food review from the Press Democrat and Best New Restaurant from the Bohemian.

Realizing that being chef in a Brewery was limiting he left to seek a better fit. The Applewood Inn was the perfect setting to further refine his personal style and continue to utilize the bounty of West Sonoma County. While at the helm, again he recieved a perfect food rating from the Press Democrat.

Today, Chef Jamil works exclusively as a private chef. We are grateful he agreed to create feasts for us and our community.

OUR MENU:

To Start:

Crostini w/eggplant, basil, ricotta and pinenuts.

Deviled eggs w/smoked trout roe, dill and chives.

Estero gold gougeres w/wild fennel pollen mousse.

Mains:

Salad of little gem lettuces w/Persian cucumber, delicata squash, pumpkin seeds, goat cheese and sherry vinaigrette.

Porcini Braised beef shortribs w/red wine jus and horseradish cream.

Farro perlato w/parsnips, kale, thyme and parmesan.

Roasted carrots and green beans w/sesame and dried sauerkraut.

To Finish:

GF olive oil and almond cake w/turkey figs and honeyed mascarpone.

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 [email protected]

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: Catherine Connors speaks on Biophilia in Hollywood at a recent GP Dinner in SF.

Host or Publisher Raman Frey