
Exploring cooking on both coasts with Charleston’s Sean Brock (Husk) & SF’s Daniel Patterson (Coi) during an 8/2 cooking demo
SF Chefs is one of my more anticipated food and drink events all year. Partly because it is now in its fifth year, it runs like a well-oiled ship, a buzzy flow of seminars, classes, luncheons, tasting events and parties, the four main Grand Tastings being held in an entirely tented Union Square, which always feels like a party in itself.
As San Francisco’s food and wine classic, the event features solid wines, though the selection at Pebble Beach Food & Wine Classic is far stronger, as one comparison. But the food at SF Chefs is excellent and varied at any of the grand tastings from key Bay Area chefs.
In past years, the cocktail portion has been stronger with local bars representing SF’s long-established cocktail culture throughout the tent. This year, 8/1 atop the Westin was meant to be the cocktail and bites-focused night. Real estate has become too valuable in the tent, so besides Elixir, pulling out all the stops with a changing menu of five different cocktails during each Grand Tasting, and cocktail catering/consultants, Ananas and Rye on the Road, cocktails during the Grand Tastings were all brand-sponsored, with cocktails made by local bartenders.
Via photos, just a few of the best food, drinks and moments from SF Chefs 2013:
8/1: Bar Bites atop the Westin St. Francis
- Stunning Bay and SF views from atop the Westin St. Francis
- Hard Water’s bourbon/creme de menthe cocktail
- Oakland’s Hopscotch serves silky-fresh kanpachi tiradito
- Parallel 37’s maple salmon skin roll
- Daniel Hyatt at Roka Akor serves bourbon-Iniskillen ice wine cocktail
- Stein’s, Mountain View: short rib slider in red onion jam w/ craft beers
- Tango & Stache’s EspolonTequila-braised pork shoulder on bacon fat tortilla chips nasturtium petals paired with Rye cocktail, Black Pearl
- Morgan Shick & Jason Henton of Trick Dog serve compressed Muffalettas & Louie Louie cocktail
8/2: Fifth Anniversary Opening Celebration in the Grand Tasting Tent

Chris Cosentino (Incanto) slices up Berkshire pigs stuffed with truffle mortadella, pâté de campagne, and smoked liverwurst

Rye on the Road presented a menu of four different (blissfully boozy) shave ices, including this winner of roasted cantaloupe syrup, poblano chili tincture, sweetened condensed milk, Espolon tequila

Betelnut’s raw day boat scallops marinated in nouc cham sauce with kaffir lime peanut brittle and sweet black sesame purée on black sesame rice crackers

Perfection: espresso & Cynar (Italian artichoke liqueur/amaro) shots at the Campari cocktail cart

Ananas Consulting’s Lillet shots: Lillet Blanc & Rose, pisco, rosewater; Lillet Rose, Campari, watermelon; Lillet Rouge, plum liqueur, Del Maguey mezcal

Absinthe Pastry Chef Bill Corbett’s roasted white chocolate crémeux – I’m not even a white chocolate fan & I loved this dessert; the roasted effect gave it a caramelized taste, topped with tarragon foam, raspberry compote, chocolate cookie crumble
8/3: The Five Tastes: Bitter, Sour, Salty, Sweet & Umami in the Grand Tasting Tent
- Tres’ tlyacoyos: masa stuffed with Belfiore ricotta, Flor de Mayo beans, habanero salsa
- Chef Staffan Terje of Perbacco’s summer peppers sformatino topped w/ anchovies & basil
- Chef Robin Song of Hi Lo BBQ’s imaginative sausage atop cabbage/sauerkraut terrine in leek mustard sauce
- Elixir’s rotating cocktail menu (5 during each Grand Tasting) was full of winning cocktails from their regular menu & new catering company
- Copita’s Canica de Chicharron: corn masa & Yukon Gold potatoes w/ tomatillo salsa cruda, chile de arbol, mint, Salazar queso fresco
- Chaya Brasserie’s Fort Bragg Kojujime Wild King salmon in yuzu kosho vinaigrette
8/3: Decadence After Dark, The Menu is In the Music in the Grand Tasting Tent

Thanks, Bluestem Brasserie, for Torchon of Hudson Valley Foie Gras w/ peaches on brioche, atop a turntable

Gitane’s Butifarra Negra: blood sausage decadently topped with raw scallops, sweet corn, pickled onions