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Fun Chefs Calendar, Salute to Foie Gras Dinner & More
Posted By foodgal On October 11, 2011 @ 5:25 am In General | 5 Comments
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.
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 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.
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.
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