Fun Chefs Calendar, Salute to Foie Gras Dinner & More

Pastry Chef and "Top Chef Just Desserts'' winner, Yigit Pura of Toot Sweet in San Francisco is the cover boy for December.

Twelve Months of Chefs

Foodies won’t be able to resist this new calendar that spotlights a different Bay Area chef each month.

The 11-inch-by-17-inch, limited-edition “Chefs of the Bay Area” calendar features such top toques as David Bazirgan of the Fifth Floor in San Francisco, Mourad Lahlou of Aziza in San Francisco, Mark Dommen of One Market in San Francisco and Dominique Crenn of Atelier Crenn in San Francisco. The calendar also features a recipe from each chef, such as salt & pepper ice cream from Jake Godby of Humphry Slocombe in San Francisco.

All proceeds from the $20 calendar will benefit Meals on Wheels of San Francisco, which provides meals and services to home-bound seniors.

The calendar can be purchased online. Starting Oct. 19, they also will be sold at Macy’s Union Square Cellar in San Francisco and at the participating chefs’ restaurants. Beginning Oct. 16, the calendars will be available at Williams-Sonoma’s Union Square store in San Francisco.

Additionally, Macy’s Cellar in San Francisco will host a kick-off party, 6 p.m. Oct. 19. Guest will get to sample sweets from some of the participating chefs, as well as take home a calendar. Tickets to the party are $25 each, with proceeds going to Meals on Wheels of San Francisco.

Chef Pam Mazzola of Prospect and Boulevard restaurants poses with her pooch. (Photo courtesy of Meals on Wheels)

Free King Arthur Flour Baking Demos

King Arthur, America’s oldest flour company, is taking the show on the road by traveling across the country to host free baking demos, including ones in the Bay Area, Oct. 21-23.

Oct. 21, the King Arthur Flour reps will be at the Pleasanton Marriott, hosting a session on “Perfect Pies and Savory Scones,” noon to 2 p.m.; followed by “Baking with Yeast and Whole Grains,” 7 p.m. to 9 p.m.

Oct. 22, they’ll be at the Hilton Santa Cruz/Scotts Valley. And Oct. 23, they’ll be at the Wyndham San Jose. On each of those days, they will demonstrate “Perfect Pies and Savory Scones,” 11 a.m. to 1 p.m.; and “Baking with Yeast and Whole Grains,” 3 p.m. to 5 p.m.

The demos are two-hours long, and includes free recipes and Q&A time. No registration is required.

Chef Russell Jackson in his kitchen at Lafitte. (Photo by Carolyn Jung)

Sticking Up For Foie Gras Lovers

Chef Russell Jackson of Lafitte in San Francisco, never one to pull punches, is hosting an Oct. 16 dinner to showcase the often-controversial delicacy — foie gras.

His “FU Foie Gras Dinner” is meant as a show of defiance against California’s pending 2012 bill against the sale of foie gras.

He will feature what he calls humanely-raised foie gras in five courses, including cured foie gras in aspic, foie gras cannelloni, and New York steak with foie gras.

Tickets to the dinner are $89 per person for seats in the dining room; and $150 each for seats at “the plank,” the chef’s counter.

A Butchery Lesson at Soul Food Farm

Skilled butchers will be breaking down a side of aged Agricola grassfed beef at Soul Food Farm in Vacaville, 1 p.m. to 5 p.m. Oct. 15.

The side of beef will be broken down into American and Italian cuts, when a drawing will be held to distribute the various cuts to all those attending the event.

Additionally, John Fink of the Whole Beast will be grilling Soul Food Farm’s luscious chickens to eat alongside artisan microbrews from Pacific Brewing Laboratories and La Trappe. Other chefs, including Tia Harrison of Sociale in San Francisco, will be cooking up their favorite recipes to sample.

Tickets are $100 each. The event is a fund-raiser for Slow Food Solano’s school gardens project, the Farmer-Veteran Coalition, and Gleason Ranch.

More: My Q&A with Pastry Chef Yigit Pura

And: Dinner at the Fifth Floor in San Francisco

And: Aziza in San Francisco

Plus: Dinner at One Market in San Francisco

And: Prospect in San Francisco

And: Dining at the Plank at Lafitte

Share and Enjoy
Print This Post
Tags »

Author:
Date: Tuesday, 11. October 2011 5:25
Trackback: Trackback-URL Category: General

Feed for the post RSS 2.0 Comment this post



5 comments

  1. 1

    Foie gras is such a delicacy and an important food culture item. It’s definitely worth pursuing the humane methods of producing this food.

  2. 2

    I’m sure all the boys in SF will snap up that calendar just for Yigit. :)

  3. 3

    LOL that is the funniest opening pic! At first I thought he was pixellated! :P We have a photography exhibit here called “Shoot the Chef” and that would be a great idea for it :)

  4. 4

    That calender is great, I’ll have to grab a copy. I have yet to try Foie Gras but I don’t see why it should be banned completely if it can be produced in a humane manner.

  5. 5

    My hubby and I are going to the FU foie gras dinner and I can’t wait – it is call to arms and we have answered!

Submit comment

Current ye@r *