Not all the action of SF Chefs was going on underneath the tent on Union Square in San Francisco.
One of my favorite parts of the three-day food-wine-cocktail extravaganza was “Industry Day,” when food professionals got to sit in on panel discussions and cooking demos featuring some of the Bay Area’s most talented chefs.
*William Werner of Craftsman and Wolves of San Francisco showed how he makes his best-selling “Rebel Within.” The savory cake studded with Boccalone sausage hides an oozy egg inside. But did you know that was an accident? Werner admitted he originally intended to put a hard-boiled egg inside, but took the pan out too early. Just goes to show the most successful creations often are “mistakes.”
*Evan Rich of Rich Table in San Francisco demonstrated his famed sardine chips. He is rather astounded how popular they’ve become. It’s the only item on the menu that has never been taken off. His kitchen turns out 600 of these crisp potato chips that have a whole sardine woven through. He’s around sardines so much, he joked, that he can’t even bring himself to order the fish if he sees it on someone else’s menu when he’s dining out.