Scenes from Eat Drink SF 2014

CnC Cocktail Company's made-to-order cocktail snow cones.

CnC Cocktail Company’s made-to-order cocktail snow cones.

 

Bourbon, honey, grilled peaches and bitters -- in snow cone form.

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.

The result?

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.

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.

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.

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.

Chef Justin Cogley of Aubergine in Carmel doing a demo.

Cogley's dish of abalone in umeboshi broth with plums and green tea oil.

Cogley’s dish of abalone in umeboshi broth with plums and green tea oil.

Chef Justin Yu of Oxheart in Houston.

Chef Justin Yu of Oxheart in Houston.

Yu's dish of duck-fat fried rice flavored with cured blue runner fish and nori powder.

Yu’s dish of duck-fat fried rice flavored with cured blue runner fish and nori powder.

 

Goose Island beer taps.

Goose Island beer taps.

Spruce restaurant's coddled farm egg with truffles.

Spruce restaurant’s coddled farm egg with truffles.

 

Calafia's Loch Duarte salmon with pickled fennel.

Calafia’s Loch Duarte salmon with pickled fennel.

My favorite bite of the night: Restaurant 1760's Hokkaido Scallop tartare with uni and caviar.

My favorite bite of the night: Restaurant 1760′s Hokkaido Scallop tartare with uni and caviar.

 

Chefs prepping at Alexander's stand.

Chefs prepping at Alexander’s stand.

Beef tataki with black truffle at Alexander's.

Beef tataki with black truffle at Alexander’s.

 

Dumplings fresh from the steamer from M.Y. China.

Dumplings fresh from the steamer from M.Y. China.

Chef Adam Keogh and his assistant of Absinthe Brasserie.

Chef Adam Keogh and his assistant of Absinthe Brasserie.

 

Absinthe's melon gazpacho with Dungeness crab.

Absinthe’s melon gazpacho with Dungeness crab.

Corn-ricotta doughnuts with caviar from Waterbar.

Corn-ricotta doughnuts with caviar from Waterbar.

 

Peking duck wraps from MaSo in the Westin San Francisco.

Peking duck wraps from MaSo in the Westin San Francisco.

Lamb meatball with curried eggplant and savory oatmeal from the Coachman.

Lamb meatball with curried eggplant and savory oatmeal from the Coachman.

 

An array of sweets from Cafe Madeleine.

An array of sweets from Cafe Madeleine.

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Date: Monday, 4. August 2014 5:26
Trackback: Trackback-URL Category: Chefs, Enticing Events, General, Restaurants

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5 comments

  1. 1

    I was out of town so missed this event. Thanks for letting me tag along virtually through your pictures! I would have loved the scallop uni caviar bite as well. All the best tastes of the sea.

  2. 2

    Can’t beat the combo of uni and caviar. Love the new location – so much more space!

  3. 3

    Seems we were there on the same day! It was a great event to get to know restaurants in the Bay Area.

  4. 4

    Edie: It was a lot of fun. I definitely left very, very full! ;)

  5. 5

    Wow… and this is one reason I wished I lived in SF! And corn-ricotta donuts? Oh wouldn’t mind you discovering this recipe for us!

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