Category Archives: Food + Drink

Lord Stanley Opens in San Francisco

Lately, there seem to be a lot of new restaurants popping up in San Francisco, but only a few where the food entices me to return. The recently launched Lord Stanley in the city’s Russian Hill neighborhood is one of those few. The husband-and-wife owners and co-chefs, Rupert and Carrie Blease met twelve years ago in Oxfordshire, England, while working at Le Manoir aux Quat’Saisons, the two-Michelin-starred, Relais & Châteaux restaurant by world renowned Chef Raymond Blanc. Since then, they have worked in notable restaurants across the globe including Per Se and Blue Hill in New York City and most recently Central Kitchen and Commonwealth in San Francisco. Their refined cuisine is modern, yet simple utilizing the best local, seasonal and sustainably-sourced ingredients. Everything is made in-house daily, including bread, butter, juices and infusions.  In addition to the a la carte menu, there is a frequently changing tasting menu and a beverage pairing option. The wine list is curated by Wine Director Louisa Smith with a selection of hand-picked, unique wines from all over the world including a focus on small family farms that use organic and biodynamic practices. Beer and sake are also served.

Begin with a Champagne Cocktail including one with rhubarb bitters

I loved these delicate, but full of flavor Onion Petals with Sherry Vinegar 

    Blistered Sweet Peppers with Salt Cod 

 Olives with lemon verbena

   Starting off with snacks – order them all and share with friends and don’t forget the Pickled Shellfish with fennel and dill (center right)   

   Marinated Tomatoes on pain d’espices with black garlic tapenade and panteleo 

   English peas with fresh curds, carrots and dill – look at those natural colors

    Beef tartare with seaweed, cucumber and nori cracker – loved the delightful presentation and enjoyed the use of both European and Asian influences

Fresh greens with colorful nasturtium 

Housemade bread and butter 

Slow Cooked and grilled lamb shoulder with alliums and lemon 

Black Cod with wax beans, avocado and curry 

   Wagyu…why not?

Poached Hen with sweet corn, hazelnuts and mouserron mushrooms 

 Cheese with granola and poached stone fruit 

  Red Fruit with elderflower ‘Eton Mess’ – this was my favorite dessert. Absolutely loved it. 

    Grilled Peach with castelvetrano olives and chilled lillet 

Chocolate Pouch with creme chiboust and cherries 

After this meal, I’d have to say…Praise the Lord Stanley!

Lord Stanley is open six nights a week for dinner; Tuesday through Thursday and Sunday 5:30 to 10 p.m.; Friday and Saturday 5:30 to 11 p.m. Also note, that they’ve adopted the European style of service in which gratuity is already included with the menu items.

Lord Stanley

2065 Polk Street | San Francisco, CA 94109

415.872.5512

 

Moët Chandon Ice Impérial – Champagne on the Rocks

Moet Chandon Ice ImperialMoët & Chandon Ice Impérial is the first ever Champagne created to be enjoyed over ice. And although I prefer my Champagne chilled in an ice bucket, this is a refreshing beverage option for the warmer months lounging poolside or at an outdoor picnic or BBQ. The tropical, fruity wine consists of a combination of Pinot Noir (40-50%), Pinot Meunier (30-40%) and Chardonnay (10-20%). I was introduced to Moët’s Ice Impérial at Bite Silicon Valley where they were serving their #MoetMoment with fresh mint leaves and Driscoll’s raspberries. Moët’s other suggested pairings include lime or white grapefruit zest,  cucumber peel, sliced ginger, cardamom seeds, and strawberries.

Moêt Chandon Ice Imperial

For more information, visit Moët & Chandon

Truvée Wines Luncheon with the McBride Sisters

Sens Restaurant - Paella

Paella w chicken, spanish chorizo, prawns, clams, roasted peppers, saffron rice and Truvée Red Blend

Last week, I had the pleasure of lunching with the McBride Sisters, the first African-American sisters to own a wine company – Truvée Wines. Fittingly derived from the French verb “to find,” each bottle of Truvée embodies the McBride Sisters’ wonderful story of growing up continents apart, completely unaware of each other’s existence before uniting over a mutual passion – their love for wine. With Truvée, they’ve crafted an affordable and contemporary wine sourcing grapes from multiple premiere vineyards throughout the Central Coast of California.

Sens Restaurant

Meditteranean Spreads – cucumber-dill tzatziki, feta-aleppo pepper, hummus, smoked eggplant paired well with the Sangria

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Tasting the clean and crisp Truvée Chardonnay with the family-style starters 

Sharing the same father, but raised by different mothers, the sisters both grew up in emerging wine regions—independently fostering appreciations for the craft of winemaking. Growing up continents apart in Monterey, California and Spring Creek, Marlborough, New Zealand, both were unaware of the others existence for nearly half of their lives. Their father’s final wish before he passed away of cancer was to connect his two daughters. The sisters were united for the first time in 1999. Their inspiring story honorably exemplifies  ”to find what matters most.”

Truvee Wines Mc Bride Sisters and Mika Takeuchi Food Fashionista

with Truvée Wine founders Robin McBride and Andréa McBride

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Truvée Wines Sangria – perfect drink for a poolside BBQ or summertime dinner with friends

Truvée San Francisco Sangria Recipe

Serves 12

1 750 ml bottle of Truvée Chardonnay

6 oz. bottle Ketel One Citroen

6 oz. elderflower liqueur

6 oz. Stellina di Notte Prosecco

Garnish:

Raspberries

Peaches

 

Join us at Cuyana Conversations: Gastronomical Delights 5/21

Cuyana Fewer Better Gastronomy Panel

If you’re around this Thursday, I’ll be moderating a thoughtful, food-focused panel at the ultra-chic Cuyana showroom in San Francisco’s downtown Union Square. The name Cuyana means ”to love” in Quechua and this gastronomy panel is one of the featured topics in the Fewer, Better Series. The panelists include an incredible group of food folks from the Bay Area. Hope to see you there!

Ultimate Culinary Clash Competition at Intercontinental Hotels

Johnny-Jump Ups

Johnny-Jump Ups from Magdalis Galzara’s dish

It’s typical that most want to experience a chef’s cuisine when they’ve become a public success, but what about when they’re a relatively unknown at the start of their careers? We must remember that all cooks and chefs began sans the shining accolades, and through thick, thin, and a whole lot more thick aka the journey, that is where their real story took place. And this is why it was so fun to experience the dishes of the aspiring chefs and cooking students at Intercontinental Hotel and Resort’s Ultimate Culinary Clash competition.

Adding finishing touches to NYC’s seared Pacific Branzino with fava bean puree, and ramp butter

The second annual Ultimate Culinary Clash at the InterContinental San Francisco was part culinary student cooking competition and part scholarship fundraiser. Cooking student finalists from four InterContinental hotel regions battled against each other for a $5,000 scholarship to further their culinary careers. The personally-developed dishes were judged by a group of media, chefs and hotel executives and were based on taste, creativity and presentation. This year’s student chefs and their mentors – established chefs from four local InterContinental properties came to compete from New York, Mexico City, Cleveland and San Francisco – where one-star Michelin restaurant Luce is located.

InterContinental San Francisco

InterContinental San Francisco, SOMA

After a lively night of sampling various dishes, the winner was announced and it was Ana Paula Oviedo Gómez, a culinary student at Anahuac University who impressed judges and wowed the crowd creating a 20-plus line deep of people throughout the evening. She was recognized for her “Tacos de Lechon” dish accented with cilantro, garlic, habanero guava foam and a red dried ant sauce on the side.  She was assisted by InterContinental Mexico City’s Chapulín restaurant Chef de Cuisine Alejandro Fuentes.

Mexico City’s Ana Paula Oviedo Gómez plating her winning Lechon dish

Ana Paula Oviedo Gómez Presidente InterContinental Mexico City Dish: Taco de Lechon

Ana Paula Oviedo Gómez Presidente InterContinental Mexico City Dish: Taco de Lechon

“With Michelin-starred chefs and celebrity restaurateurs to help develop our innovative culinary creations, the InterContinental brand’s world-class food and beverage program features signature bars and restaurants with exceptional menus that pair local flavors with global inspiration. It gives us great pride to introduce the next generation of culinary talent to our brand’s affinity for haute cuisine and support their progression as a student in a meaningful way.” –  Jean-Pierre Etcheberrigaray, VP of F&B, The Americas, IHG

Grilled Skirt Steak

Magdalis Galzara InterContinental Cleveland Dish: Grilled Skirt Steak with Belgian endive + orange-cumin marmalade, potato-cauliflower fritter, horseradish aioli foam

Chloe Sackett InterContinental New York Times SquareDish: Seared Pacific Branzino with fava bean puree, and ramp butter

Chloe Sackett InterContinental New York Times SquareDish: Seared Pacific Branzino with fava bean puree, and ramp butter

Christopher Wan InterContinental San Francisco Dish: Ballotine of Young Chicken with Red Miso, DePuy lentils and grain mustard

Christopher Wan InterContinental San Francisco Dish: Ballotine of Young Chicken with Red Miso, DePuy lentils and grain mustard

InterContinental Hotel San Francisco Desserts

These fruit gelee tarts were pretty in pink!

Chapulín restaurant Chef de Cuisine Alejandro Fuentes, Luce Executive Chef Daniel Corey, Ultimate Clash winner Ana Paula Oviedo Gómez

Chapulín restaurant Chef de Cuisine Alejandro Fuentes, Luce Executive Chef Daniel Corey, Ultimate Clash winner Ana Paula Oviedo Gómez

The Ultimate Culinary Clash serves as an opportunity for the InterContinental brand to showcase its commitment to culinary excellence. It began four years ago as a local annual cooking competition at the InterContinental San Francisco hotel’s Luce restaurant. The competition invited students from a local culinary school to compete for a chance to work with the restaurant’s Michelin-star Chef Daniel Corey and showcase their own menu for one night in Luce. The competition was expanded for the second year in a row to include other InterContinental hotels from the U.S. and Mexico.

Although only one ultimate winner could be chosen, all of the students from the various Culinary Clash stages did a tremendous job putting out some pretty impressive plates. Kudos to all and excited to see what the future holds for all of you!