SF Chefs, Part 7

This is the last of my report from SF Chefs.

 

Tres served Tlyacoyos--masa stuffed with belfiore ricotta, flor de mayo beans and habanero salsa.  

 

 

The Restaurant at Wente Vineyards served a Charcuterie Sandwich of Estate Raised Beef with Pickled Olive Salad and Pistachio Roll.

 

 

Columbus served a salame dish in a hollowed fingerling potato.

 

 

The magazine Fine Cooking was one of the sponsors and they served Soy-Braised Flat Iron Steak Noodle Bowls with Edamame.

 

 

The Pork Council served pork belly sliders. Anything with pork fat is good.

 

 

New Zealand served Cloudy Bay Clams with Ginger Lime Syrup.

 

It was a lot of eating--too much in fact. Next time, I'll have to pace myself and not sample over 30 dishes in a little over an hour.



2013 08 03