On a recent evening in the Mission District, Maverick Restaurant teamed up with Hayes Valley's Smitten Ice Cream to collaborate on a very special and unique three-course dinner to support the local organization Mission Graduates.
The well thought out three-course menu paired Executive Chef Emmanuel Eng’s contemporary regional American cuisine with Smitten Ice Cream’s innovative and exciting made-to-order, liquid-nitrogen prepared ice cream. Together, these two local favorites curated a one-of-a-kind experience benefitting Mission Graduates - a nonprofit organization whose dedicated work increases the number of K-12 students in San Francisco’s Mission District who'll complete college and assist in strengthening the community.
From the labor of love in the kitchen, to the passion brought to helping the students who need it most, the evening was an appetizing success.
MAVERICK
3316 17th Street San Francisco, CA 94110
(415) 863-3061
432 Octavia Street San Francisco, CA 94102
(415) 863-1518
'Til the end of the month, you can enjoy a delicious dessert, while making someone's life a whole lot brighter.
This November, the restaurants of Lark Creek Restaurant Group invite guests to celebrate the holiday season by giving to a worthy cause. With 100% of the proceeds benefiting Make-A-Wish, guests can order star-shaped, fresh-baked gingerbread cookies off the dessert menu for only $10.00 each, to decorate with frosting, sprinkles and candies. Designed by Lark Creek Restaurant Group Pastry Chef Patti Dellamonica-Bauler, the cookies can be enjoyed while dining, taken home in a decorative bag or given as a gift. Lark Creek Restaurant Group has raised more than $100,000 for Make-A-Wish Greater Bay Area through the annual Gingerbread Wishes campaign held since 2007.
There will also be a special decorating booth outside Cupola Pizzeria and LarkCreekSteak this Saturday, November 24 from 12-4pm to coincide with Santa being in the mall. An opportunity for folks to come and show their support for Make A Wish and enjoy decorating cookies as well!
Lark Creek Restaurant Group’s participating Bay Area restaurants include The Tavern at Lark Creek in Larkspur; One Market Restaurant, LarkCreekSteak and Cupola Pizzeria in San Francisco; Lark Creek Walnut Creek; Yankee Pier in Larkspur and Lafayette; Lark Creek Blue at Santana Row in San Jose; and Fish Story in Napa.
This beautiful culinary creation by Chef Sophie Uong may appear very unfamiliar to you, but I guarantee that many of you have tasted parts of this dish at one point in your lives. You are probably wondering what I'm talking about, but if I tell you that the main protein is an actual deconstructed McDonald's Filet-O-Fish would you believe me? Well yes, it is true.
Last night, I attended a Charity dinner for Ronald McDonald House Charities (RMHC). Three Chefs including Top Chef alumnus Ryan Scott, Beverlie Terra, and Picán Restaurant's Sophie Uong created unique courses using purely deconstructed McDonald's ingredients. It was fascinating to say the least.
The event was held at the California Culinary Academy, and as soon as you stepped through the entry door, the familiar scent of Mickey D's fries lingered. Nine courses of wine paired, haute Mickey D's awaited us.
With the exception of the late-night sundae, I hadn't eaten McDonald's in almost 10 years. My table mates were shocked. Who knew my reunion with McDonald's would be in the form of a hash brown gnocchi and a Big Mac streusel. I couldn't have even imagined.
In the end, whether or not the dishes were a one-bite taste, or worthy of a Gold(en) arch medal, the evening was a fun, once in a lifetime experience all for a great cause. Even if there were only one french fry on my plate for the entire evening, I was happy to be there amongst a wonderful group of people supporting a worthy cause - The Ronald McDonald House.
See all of the photos from the event, including eight other dishes created solely from McDonald's products HERE
It was a hot weekend in Los Angeles. I mean, literally scorching hot. The temps rose to triple digits and there were more ovens burning in LA than usual. Chefs, Sommeliers and epicures from all over converged on to downtown's LA Live for the second annual Los Angeles Food & Wine Festival with partners Lexus, AEG and Food & Wine Magazine.
This wasn't just any food event. This gathering was a continued celebration of Chef Wolfgang Puck's 30 year tradition of raising awareness and funds for St. Vincent's Meals on Wheels. To date, he has donated millions with his American Food & Wine Festival and another $400,000 raised from LAFW's inaugural year.
Chefs Dean Fearing and Michelle Bernstein
Lexus Southern Brunch- Fearing's Chicken Fried Texas Quail with Bourbon/Jalapeno Creamed Corn & Bernstein's Creamy Fontina Grits w/corn & charred kale
Ricardo Zarate's Grilled Miso Paiche on Butter Lettuce
From an Opening night Festa Italiana hosted by Giada De Laurentiis to the Lexus Grand Tasting tents, there was something to fit everyone's particular taste and palate. With Chefs like Michael Chiarello, Joachim Splichal, Nobu Matsuhisa, Charles Phan and Scott Conant headlining events, it was difficult task to not want to attend all of the above. Most events were sold out and with ticket prices ranging from $50 for a celebrity chef cooking demo, to $2,000 for an invite-only Founder's Dinner, guests definitely got their money's worth.
Chef Gino Angelini
A Bubbly Good Time
Only at LAFW, could you get Hawaiian Ahi Poke from Chef Sam Choy, Chicken Fried Texas Quail via Chef Dean Fearing a Morro Bay Oyster from Post Ranch Inn's Chef John Cox, and a spiked Pina Colada popsicle from the Cosmopolitan Las Vegas..all in one day.
Chef Alexandre Vacher's "Snickers Bar"
Patina's Joachim Splichal & Charles Olalia
Church and State's Heirloom Tomatoes with Vinaigrette
Despite all the incredible events throughout the weekend, the one many seemed extra excited for was the Lexus Live on the Plaza with Wolfgang Puck and Friends. Perhaps, it was because "friends" of WP, included folks like Gale Gand (Tru), Rory Herrmann (Bouchon BH), Levi Mezick (Restaurant 1833), Paul Prudhomme, Kerry Heffernan, Francois Payard, and a Third Eye Blind concert. Yup, at LAFW, you can have your plate of Spago, glass of Opus One, front-row view at a rock concert and eat your cake too.
Wolfgang Puck at LAFW
Thanks, Wolfgang Puck, Coastal Luxury Management, Lexus and all the sponsors for making this past weekend happen.
For more info on Los Angeles Food & Wine, visit HERE
See Food Fashionista's LAFW 2012 Photo Album HERE later today
The second annual Los Angeles Food & Wine Festival, Los Angeles ’premier culinary extravaganza, is taking place next week August 9-12 in Downtown, Hollywood , Santa Monica and Beverly Hills. Headquartered at L.A. LIVE, the event, which benefits St. Vincent Meals on Wheels, features culinary experiences, demonstrations, and exclusive dining experiences.
The Los Angeles Food & Wine Festival also revives the Celebrity Chef Power Lunch Series, featuring notable chefs Wolfgang Puck and Charles Phan at WP24; Joachim Splichal and Hubert Keller at Patina Restaurant and Ari Rosenson and Lydia Shire at CUT. Santa Monica plays host to Summer At The Shore Hosted By Graham Elliot and, in Beverly Hills , I Heart Champagne & Caviar will take place at The Montage Beverly Hills.
Rounding out the weekend are the marquee events hosted at L.A. LIVE; Giada's Festa Italiana hosted by Giada De Laurentiis, Asian Night Market hosted By Andrew Zimmern, Lexus LIVE On The Plaza With Wolfgang Puck & Friends featuring a musical performance by Third Eye Blind and Saturday and Sunday’s Lexus Grand Tastings. Presented by Coastal Luxury Management (CLM), Los Angeles Food & Wine spans the length of the city and offers guests the chance to sample the cuisines and products from some of the world’s most prominent epicurean influencers, while enjoying the sights and sounds of the entertainment industry’s brightest film and musical talents.
For more info and to Purchase Tickets, visit www.lafw.com
See Food Fashionista's photos from last year's LAFW LEXUS Grand Tasting HERE
As a biz owner, I'm a huge fan of people who follow their dreams. It's something many talk about, but not a lot do. Most find excuses, reasons, but mostly it's just their own fear that prevents them from doing it.
On the other hand, there are those that break through the fear factor barrier and go for it. But, as any small business owner knows, finances can get tight and run thin. From paying your employees, to purchasing paper for receipts..., everything adds up. And when you are a small business without huge backing and investors, it's often challenging.
If you've frequented the SF Ferry Building Farmers' Market, or followed the dining scene around San Francisco, I'm sure you are familiar with Hapa Ramen. From soy-braised pork tongue, to vegetarian miso, chances are you've tried it at Hapa and thought or said, "Wow, this is some awesome ramen, I just wish they were open for dinner." Well, SF ramen fiends, the time has now come and the Hapa Ramen crew is hoping to turn their dream into reality.
As a truly grassroots, small business, they need our help. Starting this week, you can make a pledge or $5 and up via Kickstarter to help Hapa Ramen reach their $55,000 goal by August 1st. Every bit counts and in addition to the future Hapa Ramen brick & mortar, there's an additional reward in it for you (see below). And believe me friends, once you try their ramen, you'll be glad you supported these passionate and talented people in bringing their little ramen stand to a permanent space where we could all enjoy a wonderful meal with friends and they could call home.
Continue reading "Support HAPA RAMEN's Kickstarter Campaign - Every dollar counts!" »
Introduction of Chefs at the Friends of James Beard Foundation 25th Anniversary Benefit Dinner held at The Venetian/Palazzo, Las Vegas.
First Course - Bouchon Chef Jacob Wetherington's Roasted Heirloom Beet Salad Sunchokes, Petite Mache, Black Truflle Vinaigrette paired with a Riesling: Hugel Alsace; 2010
Second Course - B&B/ Carnevino Chef Jason Neve's Hand-Made Orecchiette with local Spring vegetables, Arugulat Pesto & Mangalista Pancetta paired with a Bastianich Vespa Blanco; 2009
Third Course - Table 10/ Delmonico Executive Chef Sean Roe's Roasted Sturgeon with Wild Mushrooms, Fava Beans and Red Wine Sauce paired with a Pinot Noir; Hallberg Ranch, Russian River Valley; Emeritus; 2009
Fourth Course - Valentino Chef Luciano Pellegrini's Spring Lamb Medallions over a fava bean puree with a Spring Garlic-flavored demiglace, served with white asparagus tips, butter fried potato tourne, wild mushrooms and fava beans paired with a a Catiglion Del Bosco Brunello di Montalcino; 2004
Chef Olivier Dubreuil's Criollo Chocolate dessert - Chocololate Mascarpone cream, Nougatine Tuile, Sweet Amarena Cherries with Balsamic Reduction
For more photos, visit our James Beard Foundation Dinner Photo Album
Earlier this week, I had the pleasure of attending the official press conference announcing the finalists for the 2012 James Beard Foundation Awards. An invitation-only brunch paired with the highly-anticipated news was held at the The Venetian and Palazzo on the Las Vegas strip. The Venetian houses more James Beard Award winners than any other property worldwide, so it was fitting that both the finalist broadcast and a 25th Anniversary Friends of James Beard Foundation Benefit Dinner later that evening were held on premise.
James Beard's Susan Ungaro, Mitchell Davis, Woody Campbell, John Washko
Spring Pea Agnolotti w/ Crème fraîche & wild morels
Not surprisingly, the brunch menu was plentiful and consisted of liquid wake-me-ups, small plates, live stations and a tempting dessert selection. From a made-to-order House-Smoked Steelhead Buckwheat Crepe with a Fresh Duck Egg, to a basket of European Pastries (I ate three), this brunch was one of those decadent celebrations that Vegas is so good at throwing. Spotted in the crowd were a number of celebrated Las Vegas food and beverage professionals and media including Chef Julian Serrano, Master Mixologist Tony Abou-Ganim, Ivo Angelov of Le Cirque and Robin Leach who I will always remember as the host of Lifestyles of the Rich and Famous.
The full list of the 2012 James Beard Foundation Award finalists can be found HERE. The James Beard Foundation Awards, often called the "Oscars of the Food World" is a prestigious program honoring professionals in the food and beverage industries. This year's Awards Ceremony and Gala Reception will take place on Monday, May 7, 2012 at Lincoln Center’s Avery Fisher Hall in New York City and will be hosted by multiple James Beard Award–winning celebrity chef, television personality, and author Alton Brown.
To purchase tickets for the 2012 James Beard Foundation Awards, visit HERE
For more info on dining at The Venetian and The Palazzo, visit HERE
For more photos, visit our James Beard at The Venetian/Palazzo Photo Album.
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