Meet and Eat with SF's Hottest Culinary CrewBrandon Jew, Executive Chef, Bar AgricoleWilliam Werner, Chief Creative Officer, Outfit Generic; Former Executive Pastry Chef, Quince and Tell Tale Preserve CompanyBrett Cooper, Executive Chef, OuterlandsMichael Gaines, Chef De Cuisine, Central KitchenEvan Rich, Co-creator, Chefs’ Night Off Pop-up Restaurants; Former Chef De Cuisine, CoiCarolyn Alburger, Editor, Eater SF – ModeratorAs any SF food fiend will confirm, the city by the bay is extremely well represented when it comes to the country’s top restaurants and eateries. The cuisine itself is undoubtedly delicious, but it’s often the innovators in the kitchen who are the most drool-worthy.  Behind several of San Francisco’s most talked-about restaurants is a group of super young and ultra-talented guys who are making waves in the culinary scene. Whether you’re eating Brandon Jew’s locally sourced fare at Bar Agricole or a sailor’s dream meal at Brett Cooper’s Outerlands, these fresh chefs put a bright spin on San Francisco’s rich culinary tradition with innovative cooking techniques, exotic usage of local products and a lot of individual style.Come to the panel and whet your appetite with Brandon Jew and his posse of hot chef pals. Then join us the following Monday evening, February 20th for an exclusive 5-course pre fixe dinner prepared by our chef panelists at Bar Agricole. Each of our super star chefs will be creating a unique course and drink pairing for our diners. Tickets to the dinner are limited and include admission to the panel event on February 16th. To find out more about the dinner and to purchase tickets Click Here. Panel Location: SF Club OfficePanel Time: 6 p.m.check-in, 6:30 p.m. program, 7:30 p.m. networking receptionPanel Cost: $25 standard, $15 members, $7 students (with valid ID)Dinner Cost: $120 standard, $100 members. ( Includes panel discussion and 5-course dinner, however, does not include wine/cocktails or gratuity.) Click here to purchase dinner tickets.Also know:  Limited 5-course prix fixe dinner prepared by our hot chef line-up. Production Partner, Kitchit. Thanks to The Right Blend for donating VGS Chateau Potelle Sauvignon Blanc and VGS Cabernet Sauvignon for the post-program reception.