SF Chefs.Food.Wine.
August 10, 2009 I got to check out the first SF Chefs.Food.Wine in Union Square last weekend, and it was totally hoppin'. Featuring the city's culinary glitterati, the four-day food extravaganza was quite an impressive debut. There were plenty of food demos, wine tastings, dinners, and panels to keep foodies on their tippy toes.
Perbacco's house cured sardine with salsa verde, celery heart, and slow-cooked egg yolk.
The Saturday Grand Tasting tent was a food and wine mecca. Staffan Terje of Perbacco served an amazing buttery house-cured sardine fillet with a salsa verde (these were cured for 48 hours). It took a lot of self restraint not to go back for more. I saw a couple ladies sneaking seconds, so it was that good. If you haven't been to Perbacco, you need to...like right this second.
Janine Falvo of the Carneros Bistro & Wine Bar did an entertaining demo on making Frog Hollow peach ice cream with liquid nitrogen. The demo stage looked more like a mad scientist lab with the frothy concoction billowing into the audience.
Ryan Scott of Ryan Scott 2 Go served a superb roasted red grape and fennel crostini with white bean puree. Yum.
Gerald Hirigoyen and his lovely Piperade team had the most tender and refreshing calamari & watermelon salad. It's the perfect dish to revive me from the warm weather.
Ana Mandara did a fantastic ahi & hamachi tatare with avocado mousse, wasabi tobiko and orange vinaigrette. This one was so popular they ran out well before the end of the tasting.
Jenn Puccio of Cortez fired up the torch for her bruleed mission figs with kaffir lime oil and vanilla salt. These were quite irresistible.
If you missed this year's events, be check to check it out next time. This is a great testament to the rich heritage of the SF Bay Area food scene.
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