Happenings

Join us for an exclusive evening of sounds, sips and bites curated with Madre Mezcal.

A cocktail party in our private garden featuring rhythmic beats by our resident DJ.

Made from the finest agave, Madre is hand-made in the hills of Oaxaca, crafted using agaves roasted in an earthen oven to capture the essence of the earth in its purest form. Mix, mingle and delight in Madre Mezcal tastings, signature mezcal cocktails, crafted by our talented Mixologist Kelly David and light fare created by our award-winning Executive Chef, Michael Hung.

Event Dates:
Friday, November 17

Additional Series Details:
$50 per person. Includes Madre Mezcal tastings, featured mezcal cocktails and small bites.
Tickets available for purchase on Opentable at the link above.

Madre Mezcal

Distilled with both the newcomer and the seasoned consumer in mind, Madre Mezcal is a ‘gateway spirit’ that offers beautifully well-balanced flavor with smooth finish. With less smoke than most mezcals, Madre opens palates to a new market of consumers. Madre is a certified artisanal product from Mexico, hand made by mezcaleros in open air palanques located in the rural hills of Oaxaca. Using local water and natural yeast from the air, Madre’s flavor is directly tied to the earth it comes from.

Chef Michael Hung

Chef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere. His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie.

In late-2013, Michael left San Francisco for Los Angeles to open Faith & Flower, where under his leadership the restaurant was honored Best New Restaurant by Esquire magazine, Los Angeles Magazine, and Travel + Leisure Magazine. In 2015, he opened Viviane in the Avalon Hotel in Beverly Hills, earning a superlative review from LA Times’s Jonathan Gold, garnering Best Hotel Restaurant by LA Weekly Magazine, and was recognized by SF Chronicle food critic Michael Bauer as one of LA’s best restaurants.

Chef Michael is currently the Executive Chef for Steve Hermann Hotels in Palm Springs where he oversees the kitchens for The Colony Palms Hotel and L’Horizon Resort and Spa. His recent work includes revamping the menu at L’Horizon’s SO.PA as well as earning a listing in the Michelin Guide for The Colony Club at The Colony Palms.

In addition to his work in the kitchen, Michael was fortunate to consult on the Academy Award winning film, Ratatouille, where he earned a credit as Menu Chef and was listed alongside culinary greats as Thomas Keller and Guy Savoy. In 2013, Michael graduated with a Masters in Fine Arts in from the University of San Francisco graduate writing program. His essays have appeared in the SF Chronicle’s Voices blog, CNN.com, and Vice.com.