LOCAL MOTION WITH LITTLE GREEN CYCLO
A dynamic collaboration dinner with TRACE Executive Chef Paul Piscopo and one of San Francisco's favorite foodtrucks, Little Green Cyclo, with custom tastes from both chefs on Tuesday, February 19th from 6pm-8pm.
Limited seats, reservations are required. To reserve your space, email TRACESF@WHOTELS.COM or call 415 817 7836. Optional cocktail pairing will be available. Seats are $40/person.
TUESDAY, FEBRUARY 19TH
6pm - 8pm, TRACE 181 Third Street, San Francisco CA
415 817 7836
About Little Green Cyclo:
Little Green Cyclo has been bringing fresh, delicious, Vietnamese street food to the greater Bay Area for the past year. Their founders -- Chef Quynh Nguyen, Monica Wong and Susie Pham -- can be found serving up a menu that showcases all the great flavors of Vietnam. The menu is seasonal with specials offered weekly that include vegetarian, vegan and gluten free options. Some regular menu items include truffle oil garlic noodles, banh mi, fresh spring rolls, rice vermicelli, coconut rice box, sweet potato tater tots and truffle oil garlic fries. Thanks to all the love from their customers, Little Green Cyclo was voted Bay Area’s #1 food truck in the Chase Sapphire’s 2011 Eaters’ Choice Awards & rated as one of the top 12 Bay Area food trucks by Zagat.
PAST LOCAL MOTION EVENTS
W San Francisco Executive Chef Paul Piscopo’s Side-by-Side Collaboration with SF Food Truck Chefs Continues with Little Green Cyclo at ‘Local Motion’ Dinner Event at TRACE Restaurant, February 19
W San Francisco Executive Chef Paul Piscopo’s side-by-side culinary collaboration with San Francisco food truck chefs continues with the “Local Motion” dinner event featuring Little Green Cyclo at TRACE restaurant on Thursday, February 19. Following the resounding success of Piscopo’s recent Local Motion dinner events with San Francisco food trucks Hapa SF, The Taco Guys, Bacon Bacon, and Brass Knuckle SF, Piscopo welcomes the Little Green Cyclo team into his kitchen to collaborate on a fun and casual menu that expresses their unique culinary passions and perspectives in a lively and engaging dinner party setting.
At 6 p.m., the evening begins with a cocktail reception as guests mix and mingle while enjoying passed appetizers including: Duck Spring Roll with Duck Confit, Thai Basil, and Rice Noodles; Pandan Waffle with Crispy Mary’s Chicken; Roast Pork Belly Bun with Pickled Red Onion; and Jalapeño Black Sesame Rice Cracker with Shrimp and Lotus Root Slaw. At 6:30 p.m., guests take their seats to enjoy a shared family-style menu with optional cocktail pairings. Main course items include Garlic Noodles with Dungeness Crab and Black Garlic; Vietnamese Crepe with Shrimp, Crispy Pork and Gem Lettuce; and Pork Belly Dumpling with Fried Shallot and Porcini Mushroom Broth. Sides include Crispy Tofu with Tofu Yu Tofu, Ginger, Garlic, and Jalapeño; Chicken Liver Pate with Pickled Kumquat and Toasted Baguette; and Sweet Potato Tots with Tamarind Plum Sauce. The meal finishes with sweets including Candied Ginger Beignet with Lime Custard and Vietnamese Affogato with Coconut Milk Ice Cream, Dark Chocolate and Coffee Sauce.
Piscopo, who served as Executive Chef of W San Francisco’s previous concept restaurant, XYZ, and launched TRACE in September 2011, began his professional career at Aqua in San Francisco. Then he moved on to Oliveto in Oakland before teaming up with renowned chef Ron Siegel at Charles Nob Hill. At TRACE, Piscopo and his team are committed to creating an enriching and thoughtful culinary experience by combining the vibrant, local personality of the Bay Area with a dedication to socially responsible food.
Little Green Cyclo has been bringing fresh, delicious, Vietnamese street food to the greater Bay Area for the past year. Little Green Cyclo’s founders – Chef Quynh Nguyen, Monica Wong and Susie Pham – can be found serving up a seasonal menu that showcases all the great flavors of Vietnam. Little Green Cyclo believes in supporting local businesses, reducing our carbon footprints and in using as much all natural or organic ingredients as possible.