Friday, 1. June 2012 5:25
Cherries Galore at Local Restaurants
Who can resist sweet, crisp cherries? Not San Francisco chefs, who are featuring them on many menus.
At Bluestem Brasserie in San Francisco, indulge in cherries in multiple forms in one over-the-top dessert: gelee, granita, fresh and marinated in Cherry Heering Liqueur.
You get all that in the “Bing Cherry Sundae,” that’s also loaded with vanilla ice cream and whipped cream. If that weren’t enough, it also comes with chocolate chip cookies. Oh my!
At Vitrine at the St. Regis in San Francisco, Executive Chef Romuald Feger pays homage to his grandmother by recreating her Alsatian black cherry clafoutis. During cherry season, she’d bake it daily, offering him a big slice after school.
His version comes with Sicilian pistachio ice cream. To pair with it, he recommends an Alsatian Gewurztraminer.
At Michael Mina in San Francisco, enjoy cherries in two unique savory preparations. First, the “Foie Gras Sphere” that is a tiny, rich mouthful of cherry and amarone-scented foie gras. It’s playfully shaped like a red sphere with a stem on top to mimic a real cherry. You’ll find it as part of the “hors d’oeuvres platter” ($16).
Second, cherry puree is a pivotal component of the “Vacca Rosa Risotto with Cherry and Squab Ragu.” The rich Vacca Rosa cheese, similar to Parmigiano Reggiano, is a striking counterpoint to the sweet cherries. The dish is part of the tasting menu, but also can be ordered a la carte.
“Tango & Tapas” Soiree and a Discount for Food Gal Readers
Learn how to make mouth-watering tapas — then get a lesson in the tango to burn up all those calories.
Yes, it’s two demos in one with the 6:30 p.m. June 7 “Tango & Tapas” event at Circolo in San Francisco.