CnC Cocktail Company’s made-to-order cocktail snow cones.
Bourbon, honey, grilled peaches and bitters — in snow cone form.
It’s got a new name along with new digs.
The annual SF Chefs event was re-dubbed Eat Drink SF for 2014 and moved to the more spacious Fort Mason in San Francisco from its tight quarters underneath a tent pitched on Union Square.
A three-day event that still showcases the Bay Area’s best chefs, wineries and mixologists — but is far easier to navigate.
Enjoy some snapshots from last Friday’s events.
The calm before the crowds are let in.
- Chef Martin Yan yucking it up for the cameras as he uses his knife skills on the fruit leather (rather than ribbon) that was cut to mark the opening of the festivities.
How many chefs can you name? Friday’s group toasts the start of the event with shots of Fernet, of course.
Chef Justin Cogley of Aubergine in Carmel doing a demo.
Cogley’s dish of abalone in umeboshi broth with plums and green tea oil.
Chef Justin Yu of Oxheart in Houston.
Yu’s dish of duck-fat fried rice flavored with cured blue runner fish and nori powder.
Goose Island beer taps.
Spruce restaurant’s coddled farm egg with truffles.
Calafia’s Loch Duarte salmon with pickled fennel.
My favorite bite of the night: Restaurant 1760′s Hokkaido Scallop tartare with uni and caviar.
Chefs prepping at Alexander’s stand.
Beef tataki with black truffle at Alexander’s.
Dumplings fresh from the steamer from M.Y. China.
Chef Adam Keogh and his assistant of Absinthe Brasserie.
Absinthe’s melon gazpacho with Dungeness crab.
Corn-ricotta doughnuts with caviar from Waterbar.
Peking duck wraps from MaSo in the Westin San Francisco.
Lamb meatball with curried eggplant and savory oatmeal from the Coachman.
An array of sweets from Cafe Madeleine.