Bionda

Bionda A regional Italian, farm-to-table pop-up dining experience in San Francisco. Twitter@ChefKatBennett http://instagram.com/kathrynebennett

Kathryne Bennett has worked at some of the San Francisco Bay Area’s most innovative eateries, including NOPA, Bar Tartine, Delfina Restaurant, and Veg 388. Her food is regional Italian with an emphasis on local, sustainable ingredients. Kathryne grew up tending a backyard garden in the small town of Jasper, Indiana and was probably the only foodie at her elementary school. In Jasper, her family le

ft their doors unlocked and shared pots and pans with neighbors. Kathryne brings this small town community experience to her pop-up dinners, where you’ll find her stopping by each table to share stories about her menus. She encourages guests to not only savor each bite but the moments shared with new and old friends at the dinner table. An avid cyclist who created elaborate Italian dinners and wine-pairings for her college racing team, Kathryne owned a private practice as a chiropractor, acupuncturist, and nutritionist before beginning her career as a professional chef in 2011.

Thanks to everyone that came out to the Bionda Molise pop-up at Akira last night! It was filled with stories and farm to...
07/09/2026

Thanks to everyone that came out to the Bionda Molise pop-up at Akira last night! It was filled with stories and farm to table food, with an emphasis on summer. The next one will be at the end of August and focus on Campania…the part of Campania that’s not Napolese pizza. Check out biondasf.com for details.

HAND-CRAFTED w/ CARE: In preparation for the Bionda event later this week, I spent some time over the weekend making the...
07/05/2026

HAND-CRAFTED w/ CARE: In preparation for the Bionda event later this week, I spent some time over the weekend making the featured part of the "Cavatelli con Pomodro e Ricotta."

As you can probably guess, I'm referring to the Cavatelli (pasta). The noodles are made from three core ingredients:

1. farm fresh eggs
2. olive oil
3. Central Milling fresh milled semolina

Central Milling's fresh milled semolina — often sold as Organic Extra Fancy Durum Flour — is a superfine durum wheat flour. "Durum" is the hardest type of wheat, and "semolina" is just the coarse inner part of that wheat. Ground to a powdery fine texture, it ultimately forms a strong, pliable dough that holds sauce perfectly!

Only a few spots remain — we'd love to see you around the table!

++++ RESERVE NOW: https://www.eventbrite.com/e/an-evening-of-regional-italian-cuisine-molise-tickets-1991019432720

THE MENU: An Evening of Regional Italian Cuisine, MoliseJuly 8, 2026 at AkiraJust one week away and excited about the ev...
07/01/2026

THE MENU:
An Evening of Regional Italian Cuisine, Molise
July 8, 2026 at Akira

Just one week away and excited about the evening. Here's how the menu is shaping up. Occasionally, we have to make a last-minute substitution depending on the availability of fresh ingredients, but otherwise, this is what to expect.

Only a few spots at the table remain — we'd love to see you!

RESERVE NOW: https://www.eventbrite.com/e/an-evening-of-regional-italian-cuisine-molise-tickets-1991019432720

An Evening of Regional Italian Cuisine, Molise- - -Molise is bordered by Abruzzo to the north, Apulia to the east, Lazio...
06/27/2026

An Evening of Regional Italian Cuisine, Molise
- - -
Molise is bordered by Abruzzo to the north, Apulia to the east, Lazio to the west, and Campania to the south. The countryside of Molise is mostly mountainous, with 55% covered by mountains and most of the rest by hills which extend northeast to the coastline of the Adriatic Sea.

Speaking of the sea... the second course of the four-course Bionda dinner, on July 8, is Brodetto All’Termoli. Translated in English: a delicious mixed seafood stew with halibut, black cod, eel, mussels, and calamari that Chef Kathryne Bennett is excited serve her guests at the dinner table.

Reserve your seat at the table on July 8, at Akira: https://www.eventbrite.com/e/an-evening-of-regional-italian-cusine-molise-tickets-1991019432720

FROM the MENU: Tagliatelle al ragù (Tagilatelle with Bolognése)- -The pasta noodles for this dish were made with Double ...
06/14/2026

FROM the MENU: Tagliatelle al ragù (Tagilatelle with Bolognése)
- -
The pasta noodles for this dish were made with Double 00 (Tipo 00) flour, a superfine, powder-like Italian flour renowned for its silky texture. And, five dozen eggs!

The base of the Bolognése is a mix of ground pork and beef. Together with the other components, slow cooked for six hours!

Looking forward to Wednesday... join us at the table.

For one night, Chef Kathryne Bennett of Bionda explores the traditions of Emilia-Romagna, a region often regarded as Ita...
06/06/2026

For one night, Chef Kathryne Bennett of Bionda explores the traditions of Emilia-Romagna, a region often regarded as Italy’s great culinary heartland. Here, food is shaped by fertile farmland, skilled hands, and a deep respect for time-honored methods that have endured for centuries.

The cuisine is rich not because it is extravagant, but because it is patient. Dough is worked until supple and silky, sauces are allowed to develop slowly over hours, and every dish reflects a culture that values craft over convenience. The result is food that is deeply satisfying—honest, generous, and unmistakably rooted in place.

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3605 Snowberry Road
Eugene, OR
97403

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