On November 27th, the California Historical Society hosted its 10th annual Historic Libations event at the Old U.S. Mint in San Francisco. This year’s theme was Back to the Future: History of Bay Area Food and Drink Innovation, and focused on local food and drink makers who are building on historic traditions to innovate in their various crafts.
Guests gathered inside the Old Mint’s elegant rooms and corridors, amidst the twinkle of tea lights, to toast and taste, listen to shorty tasty talks from food and drink makers, and enjoy pop-up tours of the Mint’s vaults and historic spaces.
Father and daughter team Amy and Gary Guittard of Guittard Chocolates discussed how, over the last 150 years, their company has made high quality chocolate by melding old world small-batch processing with modern techniques.
Bob Klein of Oliveto and Community Grains spoke on the history of California as a wheat state and how modern wheat production is a blend of innovation in farming, milling, and science with older, more traditional techniques.
Lance Winters of Saint George Spirits explored the ethos of the distillery, which has been at the vanguard of artisan distillation since its founding in 1982.
Susan Coss of Mezcalistas talked about the complicated relationship between California and Mexico as told through agave distillates.
The Buena Vista was on hand to serve up their famous Irish Coffees.
Banda Sin Nombre, a five-piece street band from San Francisco’s Mission District provided an epic evening of folk music from around the world.
The Museum of Craft and Design guided guests to design handmade wooden coasters.
Guests gathered inside the Old Mint’s elegant rooms and corridors, amidst the twinkle of tea lights, to toast and taste, listen to shorty tasty talks from food and drink makers, and enjoy pop-up tours of the Mint’s vaults and historic spaces.
Culinary Historian Erica Peters told stories of innovative tastes from throughout San Francisco history, exploring flavors originating in the Bay Area from cioppino and sourdough bread, to Rice-A-Roni and Pisco punch.
Father and daughter team Amy and Gary Guittard of Guittard Chocolates discussed how, over the last 150 years, their company has made high quality chocolate by melding old world small-batch processing with modern techniques.
Bob Klein of Oliveto and Community Grains spoke on the history of California as a wheat state and how modern wheat production is a blend of innovation in farming, milling, and science with older, more traditional techniques.
Lance Winters of Saint George Spirits explored the ethos of the distillery, which has been at the vanguard of artisan distillation since its founding in 1982.
Susan Coss of Mezcalistas talked about the complicated relationship between California and Mexico as told through agave distillates.
The Buena Vista was on hand to serve up their famous Irish Coffees.
Banda Sin Nombre, a five-piece street band from San Francisco’s Mission District provided an epic evening of folk music from around the world.
The Museum of Craft and Design guided guests to design handmade wooden coasters.
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