SF Chefs 2010: Fork It Over Foodraiserfeatured
This is what happens when you hire the David Martin House Party to play at your event, where you round up your city’s best chefs and mixologists for a bunch of adventurous people primed and ready for feast and merriment on a Saturday night. And start doing Abba covers.
That was enough for Chef Ranjan Dey (New Delhi Restaurant) to unleash his Saturday Night Fever dance moves to rival the Maker’s Mark team. I’m no whiskey connoisseur, but I thought the sweet and tangy Tamarind Cabernet reduction on his cubes of Achar Boti Kebab – charcoal-grilled Indian spiced lamb – paired very well with a swig of the beverage.
In the same way that Friday’s dinner was a tribute to the Pig, Saturday’s dinner was served up in homage to the LAMB. Sponsored by the California Lamb Producers, this dinner was also a “Foodraiser” to benefit the Golden Gate Restaurant Association Scholarship Foundation. The money raised will be used to fund scholarships for Bay Area students enrolling in culinary and hospitality programs.
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SF Chefs 2010: Saturday Grand Tastingfeatured
After Friday’s Pork Fest, SF Chefs‘s first of two Grand Tastings was a leisurely four-hour affair of light salads, gazpachos and crudos. Alice Waters’ legacy of local, seasonal, and sustainable eating had a strong presence in the abundance of tasty nibbles created out of sweet corn, heirloom tomatoes and melons at the peak of their deliciousness.
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SF Chefs 2010: Hog In The Fog Opening Partyfeatured
To my complete and utter sadness, I wasn’t able to make it to the festivities at SF Chefs this past weekend. Lucky for me, I had a little help from my friends. Actually a lot
how to get your ex back>of help! A special thank you to Hua for keeping all the moving pieces running at full speed (you amaze me every day with what you’re able to accomplish), the very talented Simon Biswas and Kai Yu, for dominating the photo coverage, and my LMS correspondents, Danielle Tsi, Krista Norsworthy, and Adam Carr. I can’t wait to see what you chomped your teeth into! Danielle, take it away…
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After the resounding success of 2009’s SF Chefs. Food. Wine., Andrew Freeman and Company and the Golden Gate Restaurant Association are back at it, taking over San Francisco’s Union Square for another weekend of indulgent tastings, industry seminars and culinary demos.
Kicking off the weekend’s festivities was a ribbon-cutting ceremony featuring the city’s notable chefs including, Hubert Keller, Chris Cosentino, Emily Luchetti, Michael Mina, Mourad Lahlou and restaurateur Drew Nieporent, with a special guest appearance by New York Chef David Burke. After a welcome by the Golden Gate Restaurant Association’s Executive Director Kevin Westlye and remarks from Visa Signature, the event’s presenting sponsor, Iron Chef Dominique Crenn from Luce shared a poignant poem she penned in tribute to San Francisco when she first arrived in the city. Chris Cosentino wrapped things up by talking about his pride in being a San Franciscan and the celebration of the bounty, diversity and flavors of Northern California that SF Chefs represents.
Formalities aside, the evening began in earnest, with 30 chefs creating tasting portions of dishes that were a variation on the theme: PORK. 20 pigs were brought in from The Long Ranch earlier in the week and the results displayed last night were a true testament to the culinary diversity and talent that exists in the Bay Area.
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Spicy Mashfeatured
Indian food — the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I’m a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this Spicy Mash for the first time, it was so delicious I couldn’t stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.
This brilliant recipe is all thanks to my lovely friend, Fatema. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I’ve experimented a bit with Indian food before, but still haven’t been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).
As Fatema unpacked her bag of groceries, I quickly discovered why. It’s in the spices! Fatema’s mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.
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