Have you been to the StarChefs web site lately? If not, you might want to take a look. It's a site devoted to culinary professionals, but there is a lot the non-professional can learn from lurking too. In addition to recipes from restaurant chefs, there are some interesting articles. I particularly liked browsing through some local chef recommendations for where to eat in San Francisco. The "Food Lover's Section" has several other cities covered too such as Barcelona, Chicago and Seattle.
Here's a link to the complete article index where you will find chef techniques like how to transform fats into powders and how to make fizzy tomatoes, articles on ingredients from Apples to White Truffles and food debates over issues like Foie Gras and Future Food...
On Tuesday StarChefs is holding their Rising Stars Revue with a roster of amazing local chefs and an exciting tasting menu--the twist is that many of the recipes have been made available online. Whether you end up attending or not, you can recreate a taste of the experience at home. Some of my favorite rising star chefs are on the bill, especially Nate Appleman, Jennifer Biesty, James Syahout and Belinda Leong.
Tickets are $95 for a taste of what's to come...
Tuesday, June 19, 2007
7 PM
The Westin St. Francis
335 Powell Street @ Geary
San Francisco Revue Gala Tasting Menu
Nate Appleman of A16
Napa Valley Lamb and Wisconsin Ricotta Crespelle with Tomato and Pecorino
Ciccioli with Radishes and Salsa Verde
***
Jennifer Biesty of COCO500
Bacon-Wrapped Monkfish with Zesty Tomato Sauce and Broccoli Rabe
Caramelized Marin County Goat Cheese with Baby Romano Beans and Minneola Tangerines
***
Mark Dommen of One Market
Lightly Smoked Sea Trout “Mi Cuit”
Wild Nettle Ravioli with Fresh California Snails
***
Mourad Lahlou of Aziza
Roasted Root Vegetable Couscous, Braised Beef Cheeks, Chickpeas, Golden Raisins, and Harissa
Moroccan Spiced Carrot Soup with Blood Orange Foam
***
Jonah Oakden of The Blue Plate
***
James Syhabout of PlumpJack Café
Chicken Confit with Toasted Curry Spices and Mustard Chlorophyll
Tempered Hudson Valley Foie Gras with Dates in Sweet Vermouth and Pepperberry
***
Seiji Wakabayashi of Bushi-Tei
Sauteed Sea Robin, Squid Risotto, Tomato Fondue, and Saffron Vermouth Sauce
Quail Confit, Quail Egg, Mushroom Melange, and Aged Balsamic
***
Hotel Chef Peter Rudolph of Campton Place
Roast American Lamb with Pistachios Purée
Striped Bass with Ginger-Foie Gras Sauce and Black Radish
***
Pastry Chef Nicole Krasinski of Rubicon
Aged Pecorino and Walnut Financier with Roasted Clementine Jam
Rose Petal-Pistachio Pave
***
Pastry Chef Belinda Leong of Gary Danko
Pineapple Upside-Down Milk Cake with Walnut Streusel and Burnt Caramel Ice Cream
Scharffen Berger Chocolate Fudge Cream with Coffee Soil and Condensed Milk Ice Cream
***
Sommelier Michael Garcia of XYZ at the W San Francisco
Ultra-Premium Wine Pairings with Each Chef’s Signature Dish
***
Sommelier Becky Swanson of Delfina
Ultra-Premium Wine Pairings with Each Chef’s Signature Dish
***
Mixologist Jonny Raglin of Absinthe
Bengali Gimlet Rhum Clément Creole Daiquiri Golden Fiddle featuring Square One Organic Vodka
FOOD
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