Barbecues San Francisco

Summer Bar-B-Q Potluck and Garden Party

Hi Friends We are having a Summer Bar-B-Q, potluck, garden Party hosted by one of our members, Elyce. Join us for a lovely afternoon by the creek in North Berkeley. Please bring something to BBQ and something to share. Attendance is limited and gender balanced so sign up early. Address will provided to confirmed attendees a few days before the event.

Barefoot Lake Merritt loop - 1st Sundays at 8:30 am

We meet weekly Rain or Shine! 3.1 miles around Lake Merritt. No runner left behind. Very barefootable surfaces. If you can run 3 miles in shoes then you can probably do this barefoot. Runners in shoes and sandals are welcome too. We gather at 8:30 AM and start our run around 8:40 AM. If people are into it we'll go to have a coffee afterwards at nearby Lakeview Cafe. Meet us there even if you miss the run!

Churrasco (BBQ), Samba & Amizade

Barefoot Lake Merritt loop - 2nd Sundays at 8:30 am

We meet weekly Rain or Shine! 3.1 miles around Lake Merritt. No runner left behind. Very barefootable surfaces. If you can run 3 miles in shoes then you can probably do this barefoot. Runners in shoes and sandals are welcome too. We gather at 8:30 AM and start our run around 8:40 AM. If people are into it we'll go to have a coffee afterwards at nearby Lakeview Cafe. Meet us there even if you miss the run!

Outdoor lunch at Reem’s California

**Join us for lunch outside at Reem’s California in Jack London Square. Their tagline is: “Traditional Arab Street Food with California Love.”** **Reem’s is known for their excellent breads and this tiny place mostly serves a few signature wraps with freshly-baked lavash. Also some salads and pastries. This women/worker-owned spot just opened, returning to Oakland after several years. Read more about Reem’s story here:** **https://oaklandside.org/2026/06/24/reems-california-jack-london-square/** **We’ll grab a table just outside the bakery. See you there!** **Jen**

Ft. Ord Ride

OK fellow BARC riders, Let's beat the heat and ride at Ft. Ord in temperate Monterey! We'll meet at the start of the ride at 9:45 AM with wheels up at 10;00 This will be a paved but challenging ride. With about 1,800' of elevation change through out the ride; Here is a link to the Ride with GPS mapping: https://ridewithgps.com/routes/43568424 Directions to the ride: Either Hwy. 101 South to Hwy 152 to Monterey, or Hwy 880 tp Hwy 17 S to Santa Cruz and follow Hwy 1 South to Ft.Ord. Exit Hwy. 1 at Lightfighter Dr, Right onto Gen. Jim Moore Blvd, left onto Gigling Rd, just past the PX -follow Gigling Rd. until you come to the parking lot on the left side of the road. We'll start from there. There are limited bathroom facilities until we stop for lunch at the Bayonette and Black Horse golf courses. We continue on from the lunch stop and complete our loop at the Gigling Rd parking lot.

Cooking Club Picnic: Samin Nosrat Edition (Dolores Park, SF)

Great Friends & Feasts

Summer Picnic: Cook Real Hawai'i

This year's summer picnic will be a Hawaiian cookout for 20+ people. We'll be cooking from Sheldon Simeon's Cook Real Hawai'i. We’ll be meeting at Hazel's home in San Leandro (East Bay). Please bring at least one recipe’s worth of food. **NOTE the earlier start time, at 4pm.** **Post your recipe in the comments before Wednesday, July 29, to keep your spot at the cookout. You'll be moved to "Not Going" if you don't post. You'll receive the address on Wednesday if you do post your dish.** **As always, no shows and cancellations will get you removed from the group. Please let us know of any allergens in your dish beforehand and substitute if possible.** -- The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

August Test Kitchen

Cooks! The August Test Kitchen is happening on Sunday the 16th in San Francisco’s Hayes Valley neighborhood. This month’s optional Test Kitchen challenge is a culinary love letter to San Francisco. Celebrate the city by making a dish invented here, named after a San Francisco landmark or person, inspired by a local restaurant, or otherwise tied to the City by the Bay. We’re talking cioppino, chicken tetrazzini, Zante's Indian Pizza, Crab Louie, Green Goddess pasta salad, It’s-It ice cream sandwiches, chop suey or any other edible tribute to San Francisco’s rich culinary history. As always, this is a *test kitchen*, not a potluck. The goal is experimentation. Make something you’ve never made before, something ambitious, weird, technically challenging, or simply too intriguing to ignore. Maybe your cioppino sings with the flavors of Fisherman’s Wharf. Maybe your Green Goddess Pasta Salad separates into a tragic puddle of herbs, noodles, and regret. “Always bring it to the table!” We celebrate both triumphs and disasters, because every failure teaches us something—and makes for a good story over dinner. Please post your dish at least two weeks before the Test Kitchen. Head to the event’s comments section and let the other cooks know what you’re planning to make, and collectively we’ll assemble a delicious tribute to San Francisco. Bring your culinary curiosity, appetite, and favorite bit of San Francisco food lore! **Previously at the Test Kitchen** June's Queer Icons Test Kitchen was a celebration of camp, creativity, and seriously good food. From Andrew's handmade Father Figure sausages and Jun's dazzling Liza Minnelli salmon sushi to Brian's creamy Tomato Bisque inspired by Whitney Houston, Varun's Pink Pony Pasta, Jason's Miss Piggy beet and goat cheese tarts, Vin's retro Phyllis Diller casserole, Dolly Parton-inspired desserts from Chris and Gary, and Jon's tribute to *The Watermelon Woman*, every dish honored a queer icon with imagination and flavor. Another unforgettable night of experimentation—exactly what Test Kitchen is all about! **Check out pics from this and other past Test Kitchens on [Instagram](https://www.instagram.com/gay_mens_test_kitchen_?igsh=OGQ5ZDc2ODk2ZA%3D%3D&utm_source=qr).**

Monthly Picnic

Maria Isabel: Dinner Table for 6 ($48 deposit required)

The restaurant is located at 500 Presidio Avenue. **Maria Isabel** is an elevated, contemporary Mexican restaurant located in San Francisco’s Presidio Heights neighborhood. Named in tribute to Executive Chef Laura Ozyilmaz’s mother (Isabel) and sister (María), the restaurant offers a refined, coastal Mexican dining experience that bridges the regional culinary traditions of Guerrero and Sinaloa with seasonal Northern California ingredients. The restaurant is helmed by the high-profile culinary duo Laura and Sayat Ozyilmaz, who are also behind the acclaimed Presidio Mediterranean restaurant Dalida. Laura, a Top Chef Season 21 finalist who trained at the Culinary Institute of America and worked at renowned kitchens like Eleven Madison Park and Saison, draws deeply from her childhood upbringing in Acapulco and her family’s roots in Guerrero and Sinaloa. Together with Sayat, the pair fuses disciplined fine-dining techniques with local California sourcing, house-nixtamalized heirloom corn from Oaxaca, and subtle Mediterranean nuances. Popular dishes include * Caviar Guacamole Buñuelo: A light masa buñuelo topped with guacamole, pistachios, and Kaluga caviar. * Ceviche Acapulqueño: A bright coastal starter featuring poached shrimp, raw scallop, serrano chiles, and preserved sour orange. * Sea Urchin Tamalito de Maíz: A sweet corn tamal paired with corn crema, Mexican vanilla oil, fermented habanero, and fresh Santa Barbara sea urchin. * Duck Carnitas Enmoladas: Shredded duck wrapped in corn tortillas and served with two distinct moles—a rich mole negro and a fruity seasonal mole (such as cherry or rhubarb). * Lamb Ribs Barbacoa: Succulent lamb ribs served with lamb consommé, fermented carrots, and fresh tortillas for building tacos. * Choco Ta-Corn: A playful dessert reimagining the Choco Taco, crafted with a masa waffle, corn ice cream, corn chocolate, and a touch of makrut lime. The restaurant earned an inclusion in the MICHELIN Guide, highlighting its elevated approach to coastal Mexican fare. We’ll be ordering the chef’s tasting menu, which is $90 per person, and includes 6-7 courses. (With tax, tip, and fees, that will be $122.) [Menu](https://www.mariaisabelsf.com/menus/#a-la-carte-1 ) You can also see a sample tasting menu [here](https://maps.app.goo.gl/zJq2XaY94eCbYVPS7) [Infatuation](https://www.theinfatuation.com/san-francisco/reviews/maria-isabel) [Eater](https://sf.eater.com/dining-report/212158/maria-isabel-review) Description generated with the assistance of Google Gemini. **Costs** The restaurant charged a $48 per person deposit (random, I know) when I made the reservation, so I will collect that from attendees about a week before the event by Venmo, Zelle, or Apple Cash. The deposit will be deducted from what you owe at the event. Drinks and add-ons will be the responsibility of the person(s) who ordered them. Please be prepared to split the check at the event and pay via cash, Venmo, Zelle, or Apple Cash. **Taxes and Fees** Dining in San Francisco has a sales tax (8.625%) and the restaurant charges a 20% service charge and a 5% mandate. **Parking and Transportation** Muni 1, 1X, 2 to California Avenue and Presidio Street; 43 to Presidio Avenue and California Street Street parking is something I know nothing about