One of the Bay Area's loveliest culinary experiences returns this weekend, as the Greater Bay Area Make-A-Wish Foundation stages their annual Wine & Wishes event at the newly redesigned City View Room atop the METREON.
Attendees are guaranteed a world-class food and wine exploration that could only be held in San Francisco, with stunning and creative presentations from renowned executive chefs including Mark Dommen (One Market), Gerald Hirigoyen (Piperade), Matt Masera (Wayfare Tavern), Roland Passot (La Folie, 2012 Piggies Wiinner for "Best French Restaurant"), Hoss Zaré (Zaré at Fly Trap)—plus special presentations from Chef Michael Weller and the students of the California Culinary Academy.
For the third and final installment of our Pier to Plate series we went behind the scenes with Quince Chef Mike Tusk to get a good look at his own technique for preparing a wild caught local California King Salmon. Watch as he prepares, fillets and serves us some Salmon Tartare (and cured fish) with wild fennel pollen, cucumber and caviar.
Chef Eric Ripert of NYC’s Le Bernardin was in town last week to promote his excellent new cookbook, On The Line (Artisan). Co-authored by Christine Muhlke, it’s a look behind the scenes (danger, drama!) at one of the country’s most revered fine-dining restaurants. Twenty years into it, Ripert has a lot to say.
Ripert is close friends with chef Laurent Manrique of Aqua, so he’s spent more than the usual amount of time eating around SF. Ripert and I sat down for dinner the other night and had a chat. Turns out he's a seriously nice, soft-spoken guy.
My life consists of working. All. Of. The. Time. When I am not working I attempt to maintain some sort of normal life—like see the dentist, clean the bathroom or get the dishes out of the sink and into the cupboard. Since graduating from the CIA Hyde Park I have not:
Here’s how you know blogging has reached the mainstream: chefs — notoriously short on time, and mostly workaholics — have somehow made time for the pursuit. Some blogs, such as the one kept by cook Richie Nakano of Nopa (linecook415.blogspot.com) offer a behind-the-scenes look at a busy SF restaurant. Others, such as the one written by Brett Emerson, owner and chef at the forthcoming Noe Valley restaurant Contigo (inpraiseofsardines.typepad.com), chronicle the harrowing process of opening a restaurant in the city.
What do Aziza chef-owner Mourad Lahlou and Sonoma-based Moroccan food expert Paula Wolfert have in common? Not much, as it turns out. I just spent the weekend at the annual CIA Worlds of Flavor conference, where old guard and new guard rubbed shoulders, swapped recipes and took in demos on everything from Syrian pastry making to live fire grilling. It’s one of the more well-organized and inspirational food conferences out there; you should consider putting it on your calendar for next year, when the theme will be street food of the world.
“I bought two cauliflowers at the farmers’ market today. It cost me $4.20. I could have fed 10 to 20 people with them. You just need to know how to cook.”
Taking this into consideration, I called up a few people that know how to cook to ask their opinion. Although more than one alluded to the fact that the idea of feeding 20 people with two (hopefully large) heads of cauliflower might be best applied in a third world country, I did get some creative—if hopeful—answers.
You may have heard a tidbit here or there about Danny Bowien, the 25-year-old chef at Farina, winning the Pesto World Championship in Genoa, Italy back in April. But in my humble opinion, none of us has heard enough about this accomplishment. So I headed over to Farina the other day to talk with Bowien and his mentor, Farina executive chef Paolo Laboa, a Genoese who taught his mother’s recipe to Bowien in Farina’s kitchen.