SF Chefs. Food. Wine – FOOD PICS

SF CHEFS FOOD WINE

The inaugural SF Chefs. Food. Wine. event held over the weekend of 8/6-8/9 in San Francisco's Union Square was a long over due success that the Bay Area had been waiting for. It was absolutely wonderful to finally see the City by the Bay, with all it's culinary talent hosting an event showcasing all their finest talent.

In attendance over the weekend were many well known Bay Area chefs, mixologists, and wine makers from around the region. Some participating chefs included Charles Phan, Hubert Keller, Jamie Lauren, Thomas Keller, Roland Passot, Michael Mina, Christopher Kostow, Martin Yan, Tyler Florence, Emily Luchetti, Joanne Weir, Gary Danko, Traci Des Jardins, Craig Stoll, Sara Moulton, Chris Cosentino, Elizabeth Falkner, Daniel Patterson and Cindy Pawlcyn.

Kudos to Andrew Freeman & Co., Golden Gate Restaurant Association, Dominic Phillips Event Marketing, and Rebecca Chapa of Tanin Management for doing an excellent job of making SF Chefs. Food. Wine. such a huge success.

Here are some food pics from SF CHEFS. FOOD. WINE.. – I will also be sharing Mixologist/Winemaker Pics and Atmosphere Pics in my next post…

SF FOOD:

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Gregory Short of Masa's Dungeness Crab Salad w/tomato gazpacho & micro celery

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Piperade's Calamari & Watermelon Salad (Absolutely Perfect for the Hot Summer Day)

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Luce's Compressed Tomato Water with watermelon, micro celery and sea salt

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Chicken Liver with Peach Jam from Chef Paul Piscopo of XYZ

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Gordon Drysdale's Bruschetta with Burrata, Tuscan kale, Extra Virgin Olive Oil and Sea Salt

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Eric Hopfinger's Moroccan Spiced Lamb Chops w/Chimichurri

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Artisan Bread Sculpture – S.F. Baking Institute

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Gitane's Bacon Bon Bons (Prunes Stuffed w/Goat Cheese Wrapped in Bacon)

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Silver Moon Sorbet 

Silver Moon's Mojito ice sorbet drizzled w/rum & lime essence

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Chef Justin Simoneaux of Moss Room's Monterey Squid w/Corn Relish
Corso's Baby Buratta Stuffed w/Figs
Corso's Baby Buratta Stuffed w/Figs & Drizzled with Honey

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Ana Mandara's Ahi & Hamachi Tartare w/Avocado Mousse, Tobiko, Orange Vinaigrette

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Perbacco's House Cured Sardine w/Salsa Verde

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Cortez' Bruleed Figs w/Kaffir Lemon Oil & Vanilla Salt

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Sweets from Chef Michel Suas of Thorough Bread and Pastry

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