Skip to Navigation Skip to Content

SF Chefs 2012: The Dinner Party Project #4

7x7 is proud to sponsor SF Chefs, the annual, hotly-anticipated food/wine/spirits bonanza that is the quintessential San Francisco culinary experience. The event occurs July 30th through August 5th, and offers guests exclusive access to the city's most innovative and lauded industry professionals and personalities.

An excellent preview of SF Chefs, the Dinner Party Project is a unique series of dining events inspired and curated by local chefs who have developed deep friendships and connections in an intense industry. "Whether they meet at the market each week, work in the kitchen side-by-side or just love getting together for late-night adventures, San Francisco chefs share a special bond. Throughout June and July, these friends will collaborate for one night only, sharing with diners a glimpse into their friendships, cooking styles and culinary dreams."

Want tickets to a dinner? Click here.

Each dinner commences with a specialty aperitif using Campari, the project's presenting sponsor. A portion of the proceeds from each dinner benefits the Center for Urban Education and Sustainable Agriculture (CUESA).

Want secret recipes and entertaining tips from these fabulous chefs? Get them here.

Attached is the menu for the Commonwealth & Crenn dinner from Sunday, and below are the menu descriptions. It was amazing.

At SF Chefs Dinner Party #4, tables were sat as they would be for regular dinner service, and at multiple times during the dinner Dominique came out to introduce her dishes to tables. Jason came out at the end of the dinner to introduce himself to all tables. Both were very personable and friendly. You could tell they really enjoyed working together.

The unique style of this particular dinner worked perfectly for both chefs and their edible creations of artistic beauty. Each course featured an individual dish from Fox and Crenn, which gave guests insight to personal cooking styles.  Although similar in technique, they were very different in plating, texture and style. 

What follows is the amazing menu descriptions from the Commonwealth & Crenn dinner party. Yum!

Amuse:

“Campari Explosion”

White chocolate shell, Campari reduction

Campari Cocktail: Blood orange juice, Campari and Antica vermouth

Course 1:

Kampachi tartar, ginger cracker, edible flowers on a layer of watermelon (Dominique Crenn)

Green tomato jelly, uni, shiso, cucumber granita (Jason Fox)

Wine: La Cana Albarino 2011

Course 2:

Lemon emulsion, crème fraiche, seared scallops, seaweed (Dominique Crenn)

Tempura Fried Okra, sweetbreads, corn pudding, “white snow” (Jason Fox)

Wine: Pierre Morey Chardonnay  2006

Course 3:

Tagaron, flowers from Dominique’s garden, lardo, peeled tomatoes, tomato sorbet, goat cheese (Dominique Crenn) 

Hearts of palm, bone marrow puree, skinned red potato, poached ruby fish, duck consommé tea (Jason Fox)

Wine: Vouvray  Pinot Noir 2005 (Oregon)

Course 4:

Chocolate Branch, dehydrated vanilla, porcini sweet corn on an edible silk nest (Dominique Crenn)

Shattered coconut, lychee, baby mint leaves, mint chocolate (Jason Fox)