An Earth Day Festive Feast at Greens

Supper Clubbers, join us as we celebrate Mother Earth at one of the most celebrated restaurants in the world, Greens Restaurant.

The opening of Greens Restaurant on San Francisco Bay in 1979 forever changed the image and appreciation of vegetarian cooking in America. Known for a distinctive culinary style of celebrating vegetables, Greens produces ever-changing menus that are dedicated to the seasonal harvests of local farmers and the organic gardens of its farm, Green Gulch. 

Upon arrival, members will push past the front doors of this culinary landmark located on Fort Mason’s harbor, discovering floor to ceiling glass windows offering a panorama view of the Golden Gate Bridge, Marin Headlands, and the Marina sea life.

Once ushered to the exclusive ‘Bay Room’, flooded in warm golden hour hues, Supper Clubbers will begin to indulge in perfectly chilled handcrafted cocktails before taking their seats for an unforgettable locally sourced, organic, seasonal supper featuring Executive Chef Katie Reicher’s most coveted dishes.

Get ready for a breathtaking evening with old and new friends as we raise our glasses to Gaia and her incredible gifts to us!


The Women Behind Greens:


Founding chef of Greens, Deborah Madison, a Zen student of eighteen years, and now one of America’s leading authorities on vegetables, opened Greens Restaurant with a commitment to ensure that every guest in the dining room would not miss eating meat. She creatively introduced unknown, at the time, varieties of vegetables on the menu: fingerling potatoes, golden beets, and even arugula. 

After working in the kitchen as the head cook at Tassajara, Annie Somerville headed to Greens in 1981, trained with Madison, and became the Executive Chef three years later. During her early days at Greens, students would meditate and receive their daily work assignments at the altar. Revered for her relationships with organic farmers and local purveyors, and her commitment to sustainable practices, Somerville was at the forefront of the farm-to-table movement and an advocate for the local farmers markets. Under her guidance, Greens Restaurant became a culinary landmark and one of the most celebrated restaurants in the world. 

Denise St. Onge was hired as Chef de Cuisine in 2018 and later promoted to Executive Chef, leading the kitchen through its 40th Anniversary. Upon her departure in 2020, Katie Reicher, who joined Greens in 2015,  is now the Executive Chef and leads the kitchen following the daily practices of her mentors.