San Jose: ‘Box to Desk’ brings 11 best cooks, eating stories to PayPal Park

For 11 nights this month, PayPal Park will show off the abilities of best cooks relatively than best athletes.

“Box to Desk,” an outside eating revel in that introduced in Seattle all the way through the pandemic, is website hosting four-course feasts at the stadium inexperienced for the primary time in San Jose, and that includes a distinct acclaimed chef and menu each and every night time.

Notable indigenous chef Crystal Wahpepah of Wahpepah’s Kitchen in Oakland, will kick off the Bay Space collection this Saturday, Oct. 15, with a meal that includes Cedar-Smoked Bison Roast, Fall Squash Soup and Candy Blue Corn Polenta with blackberry-sage agave sauce.

The cooks and menu highlights for the opposite 10 nights:

Sunday, Oct. 16: Nite Yun, previously of Nyum Bai in Oakland, with Cambodian Red meat Curry and Shrimp Banana Blossom Salad.

Wednesday, Oct. 19: Chef Nelson German of Oakland’s Sobre Mesa and TV’s “Best Chef,” with Piri Piri Lamb with Candy Potato Mousseline.

Thursday, Oct. 20: Chef Manish Tyagi of Aurum eating place in Los Altos, with Salmon Tikka and Confit Hen with Makhani Sauce.

Friday, Oct. 21: Chef Jessica Yarr of Hen Foot & The Brunch Shift in Santa Cruz, with Braised Lamb Leg and Vadouvan Curry Chickpeas.

Saturday, Oct 22: Personal chef Robert Hernandez of San Francisco, with Red meat Quick Rub with Salsa Verde and Potato Gnocchi.

Wednesday, Oct. 26: Chef Byron Hughes of Sacramento’s Ultimate Supper Society, with 48-Hour Jerk Quick Rib and Gulf Shrimp Arancini.

Thursday, Oct. 27: Cooks Monique and Paul Feybesse of Tarts de Feybesse in Vallejo, with Hen Cordon Bleu and Opera Tart 2.0.

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Friday, Oct. 28: Chef Alexander Hong of San Francisco’s Sorrel, with Rib of Red meat with Golden Vadouvan and bone marrow.

Saturday, Oct. 29: Chef Reem Assil of Reem’s California, with Chocolate-Braised Lamb and Spiced Palestinian Cous Cous.

Sunday, Oct. 30: Chef Gonzalo Gonzalez Guzman of Nopalito in San Francisco, with Braised Red meat in Dry Chiles, Mexican Chocolate and Spices, and Tostada de Hamachi.

Dinners are $150 each and every, plus provider price and tax. The stadium’s clear-bag coverage can be in impact all the way through dinners. Parking is incorporated within the price ticket value.

For complete menu main points and reservations, cross to www.fieldtotable.us.