SF CHEFS – August 2012

Famed chefs from both coasts: Marcus Samuelsson (Red Rooster Harlem, NYC) and Chris Cosentino (Incanto, SF) collaborate on a laughter-filled cooking demo 8/4 using Illy coffee; here Samuelsson snaps a shot of Cosentino demnstrating a slick cooking technique

Here’s a few highlights in photos of another SF Chefs, San Francisco’s food, wine, spirits “classic” or week-long festival in tented Union Square, a whirlwind of excellent bites, drinks, wine, demos and parties.

Unexpectedly, the best taste of the weekend: Wayfare Tavern’s truly unique, artistic twist on chicken liver paté: whipped soft in a glass, topped with balsamic, peaches, powderized schmaltz (liquid fat)

Official kick-off Party with Pork at Epic Roasthouse on a gorgeous Thursday afternoon w/ pork dishes from Epic team and cocktails by Reza Esmaili of Ananas Consulting

At 8/2 49 Sq. Miles Party: one of the best beer cocktails ever by Dosa’s Lenny Gumm using Espolon blanco tequila, chai tea, maraschino, ginger, lemon, strong golden ale














There’s high points every year, but no party has yet been as memorable as this year’s Late Night Cocktail Adventure/Campari after party on Saturday, August 4. The Redwood Room at the Clift Hotel was as magical as it was meant to be outfitted for the South Seas by way of Milan with the band Afrolicious providing the addictive, live reggae-funk soundtrack of the evening we couldn’t stop dancing to. Drinks were high-caliber, including a brilliant rum/passion fruit punch by Steven Liles (Smuggler’s Cove), and rum/coconut milk/kaffir lime beauty by Brooke Arthur (formerly of Wo Hing, now House Spirits’ Director of On Premise Outreach and Education). 

At 8/4, Saturday night’s Grand Tasting, Contigo serves montadito of summer corn, Padron peppers, Manchego cheese

Dave Arnold, Director of Culinary Technology at The International Culinary Center & owner of NYC’s Booker & Dax (bar inside Momofuku Ssäm) oversees liquid nitrogen cocktails in the Grand Tasting Tent, utilizing clarified lime juice w/ gin, Yellow Chartreuse, mint

On 8/3, Channeling Scandinavia & Eastern Europe cooking demo w/ Nick Balla (Bar Tartine), Brett Cooper (Outside Lands), Chad Robertson (Tartine), Lars Kronmark (CIA at Greystone), Kronmark makes traditional Rollespolle: Scandinavian-style rolled & pressed charcuterie belly out of 3 meats

















Bartenders Jacques Bezuidenhout (Kimpton), Kevin Diedrich (Jasper’s Corner Tap), Joel Teitelbaum (Starlight Room) serve bottled, carbonated Americanos in bottles w/ striped straws, Negronis on tap, Cynar Correttos (Cynar, espresso) from their Italian “shop” at the Redwood Room/Campari after party on 8/4

Fifth Floor Executive Chef David Bazirgan serves beef tendon chicharones with yuzu aioli (one of a few playful snacks) at Campari’s Late Night Cocktail Adventure in the Redwood Room at the Clift

Neyah White (Suntory) oversees a “lab” of build-your-own-botanical (from rose to lemongrass) sachets added to Perlini carbonated cocktail shakers w/Japanese whiskies resulted in aromatic Japanese Whisky Highballs at Campari after party






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On 8/3, Channeling Scandinavia & Eastern Europe cooking demo Chef Nick Balla demos his excellent smørrebrød (open face sandwiches) now available at Bar Tartine for their just-launched lunch

Legendary Chinatown chef/restaurateur, Cecilia Chang, being interviewed in the Illy lounge in the Grand Tasting Tent

A needed break from being on our feet for hours in the Grand Tasting Tent (Union Square): Illy’s coffee lounge where three types of beans from three countries were showcased

Charlotte Voisey (Company Mixologist for William Grant & Sons USA) & Brian Boitano (former US Olympic champion/foodie) lead Hendrick’s Gin cocktail demo in Sunday’s Grand Tasting Tent














One of Saturday’s best bites in the evening Grand Tasting Tent: Pican’s (Oakland) hickory smoked pork shoulder w/ Frog Hollow Peach/ham jam, peanut chile hash

The lovely Jen Ackrill (bartender at Rye) serves whiskey slushies & a range of cocktails in the Grand Tasting Tent’s Campari bar

Range of botanicals to infuse your own Suntory (Hibiki, Yamazaki, Hakushu) Japanese Whisky Highballs at Campari after party














What is Northern California Cuisine? 8/4 Panel led by legendary Joyce Goldstein w/ (L-R) Dominque Crenn (Atelier Crenn), Amaryll Schwertner (Boulette’s Larder), Anjan Mitra (Dosa), Laurence Jossel (Nopa, Nopalito)

Chef Chris Cosentino (Incanto) slices up pig’s head terrine at Friday night’s Grand Tasting Tent