SF Chefs, Part 3

Here's a continuation of the dishes at the SF Chefs event.

 

Chaya Brasserie served Wild King Salmon with Seaweed Salad & Yuzo-Kosho Vinaigrette. The seaweed is on top and it wasn't like any seaweed I'd had before. it was flaky and almost like bonita shaving.

 

 

Sutro's at the Cliff House served Heirloom Tomato Gelee, Summer Succotash & Pork Belly Crunch.

 

 

 

E&O Asian Kitchen served a potsticker that had too much oil on it.

 

 

Grand Café served a merguez sausage with beet flavored hummus.

 

 

Hard Water had this delicious Shrimp & Grits. The grits had a nice texture--creamy but with remnants of corn remaining.

 

 

 

2013 08 03

SF Chefs, Part 2

Here's a sampling of the dishes that were available:

 

1300 on Fillmore served Maple Syrup Braised Boneless Beef Short Rib with Cream Organic Corn & Crispy Shallots. This was very tender and flavorful.

 

 

Azalina's served Mini Malaysian Style Radish Cake accompanied with Grilled Fat Duck Marinated Chicken. This was tender on the inside with a crisp coating and delicious.

 

 

Brasserie S&P served a duck dish with grapes. They didn't have a description so I can't remember what else was in it.

 

 

Calafia Café served Caramelized Popcorn with Truffle Salt. I didn't think I would like the truffle flavor with caramelized popcorn but I was wrong. It cut through the sweetness and gave it a nice flavor. This was addicting.

 

 



Campton Place offered a tuna tartare dish but I can't really remember what else was in it besides edamame beans. This is what happens when you have food samplings in rapid succession.

2013 08 03

SF Chefs 2013

SF Chefs is a week-long festival, celebrating all things food, wine and spirits. This was the 5th annual event. There were tasting events, dinners, seminars, cooking demonstrations and chef challenges. I attended the Grand Tasting Event on Saturday, held in a giant tent on Union Square. There were 30 participating restaurants celebrating the five tastes--bitter, sour, salty, sweet and umami. There were also 47 wine, beer & spirit booths.

It's an expensive event--$175 ($140 if you have a VISA Signature card) for VIP tickets, which allowed you to enter early at 12:30 pm. General admission tickets were $140 ($112 for VISA Signature card holders) and entry was allowed at 1:15 pm. It was incredibly crowded but by 3 pm, the crowds thinned.

Each restaurant served a signature dish and the chefs were present to answer questions. You could also sample wine, beer and spirits from around the world.

There were 4 cooking demonstrations, with samples to taste, which is always my favorite part.

Chef Jeffrey Saad did one of the cooking demonstrations. He is host of Cooking Channel's "United Tastes of America." His dish--Shrimp in Thai Curry was quite tasty and had just the right amount of spice.

 

 

 



2013 08 03

Mexican Tea Cakes

One of my favorite cookies is a Mexican Tea Cake. I love how they crumble yet are still moist.

Here's the recipe on Epicurious: http://www.epicurious.com/recipes/food/views/Mexican-Tea-Cakes-105939

Hope you enjoy it as much as I do.

Mexican Chicken Soup

I was watching the Pioneer Woman's show on Food Network. She made a Tortilla soup and it gave me an inspiration to make my own Mexican Chicken Soup.

 

 

 

Mexican Chicken Soup

2 jalapeno

2 Tbs olive oil

½ onion, diced

4 zucchini, chopped

3 ribs celery, chopped

1 ½ cup shredded rotisserie chicken

8 cups chicken broth

1 cans 14 oz chopped tomatoes

1 tsp chile powder

1 tsp ground cumin

½ tsp ground oregano

½ tsp garlic powder

2 Bay leaves

1/2 cup fideo or shredded vermicelli

Salt & pepper

Chopped cilantro

Sliced avocados

Lime

Roast the jalapeno until the skin blisters. Let cool, peel the skin and de-seed. Chop the jalapenos.

 

Heat olive oil and sauté onion until translucent. Add zucchini, celery, jalapeno and sauté until softened. Add chicken broth, tomatoes and rotisserie chicken. Add spices and simmer on low until vegetables are soft. Increase heat to high and add fideo. Cook until noodles are soft. Add salt & pepper to taste. Add cilantro leaves.

 

Garnish with avocado and lime.



Thursday Night Dinner

It's been 2 years since I started going to Thursday Night Dinner at Flavor Bistro in Santa Rosa. It's still only $24.95 for a 4-course dinner with wine pairing.

Bruschetta Con Pesca Bianca--Topped with Formaggio Bianco, Organic White Peaches, Chiffonade of Mint & Extra Virgin Olive Oil paired with 2011 Benziger Family Winery Sauvignon Blanc, North Coast

 

 

Quaglia Con Risotto--Pan Roasted Quails Garnished with Arborio Rice Cooked with Sweet Peas & Mushrooms & Served in Garlic-Thyme Jus paired with 2011 Sean Minor Pinot Noir, Central Coast. This was the best dish of the evening. The quail was delicious and the risotto was creamy.

 

 

Agnello Alla Griglia--Grilled Marinated Lamb Loin Chop, Sweet Summer Peperonata, Creamy Fontina Polenta & Roasted "Garlic Candy" paired with 2011 Reinking Wine Company Zinfandel, Russian River Valley

  

 

Crostata Alla Estiva--Summertime Galette Filled with Local Organic Blackberries, Blueberries & Raspberries Garnished wih Vanilla Custard paired with 2010 Oberon Moscato, Napa Valley

2013 08 01

 

 

La Boulagne

I was looking for a bakery in the Marina in San Francisco, close to the America's Cup venue. I had read good reviews on Yelp about La Boulange so I decided to give it a try.

 

La Boulange has multiple locations in San Francisco. This one is located at 1909 Union Street. Union Street is a great place. It has lots of great restaurants and shops and it's all walkable.

 

 

 

Almond Croissant--$3. This was okay. The croissant didn't taste fresh but I did like the subtle almond filling and the sweet almond exterior.



 

Pecan Sticky Bun--$3.25. This was too sweet. I still like the sticky bun at the Downtown Bakery in Healdsburg better.

 

 

 

2013 07 21