Category Archives: Enticing Events

Bay Area Rising Star Chefs Shine the Night Away

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The stars were out in force on Wednesday night at Ghirardelli Square in San Francisco.

That would be the glittering roster of Rising Star Chefs, as chosen by StarChefs.com, the online culinary magazine. StarChefs.com chooses only four cities each year in which to pick its rising star chefs. Of course, I’m biased, but there’s no way the magazine could ever leave San Francisco off that list, right?

The walk-around tasting event featured gourmet eats with wine and cocktail pairings.

Chef Joshua Skenes and Sommelier Mark Bright of Saison were on hand to be lauded for “best concept” for their San Francisco restaurant, despite the fact that they were re-opening it the very next night after a major renovation that includes a pricey new stove and kitchen, an outdoor oven large enough to cook a couple of whole pigs, and an expansion and enclosure of the garden patio dining area.

Also in attendance to mingle with colleagues were Chef Stuart Brioza and his wife, Pastry Chef Nicole Krasinski, both formerly of the shuttered-Rubicon in San Francisco, who are expecting their first child in three months — a baby boy.

Here’s what this year’s Rising Stars cooked up:

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New Happy Hour, Good-For-You Granola, Seafood Fund-Raiser & More

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On the Peninsula:

If you haven’t yet checked out Junnoon’s swank revamped cocktail lounge, now’s the time to do so at the downtown Palo Alto restaurant’s new extended “Happy Hour,” every Thursday, 5 p.m. to 7 p.m.

Starting June 17, the 15-seat lounge rolls out its new “Street Food Meets Bollywood Beats”, which will feature DJ tunes, two-for-one cocktails and Indian street food-inspired bites. Sip a Mumbai Mojito while nibbling on “Darjeeling Steamed Wontons” ($9) or “Tangy Semolina Shells” ($8).

June 25-26, Marché in Menlo Park will spotlight Pacific seafood on its menu with proceeds to benefit the Gulf Coast cleanup.

The four-course menu will include the likes of “Confit of Half Moon Bay Albacore with Olive Oil Pudding and Kalamata Granité” and “Hawaiian Mero Bass and Local Abalone with Porcinis.”

Price is $80 per person with an additional $59 for wine pairings. Ten dollars from each dinner sold will be donated to the Louisiana Bayoukeepers, members of the Waterkeeper Alliance, which have been the first line of defense against this oil leak disaster. Donations will help pay for clean-up supplies, protective gear, emergency office space and food for volunteers.

The Asian Chefs Association, which will be cooking up a storm at the James Beard House in New York on Oct. 4, will be preparing a preview dinner June 27 at Chef Chu’s restaurant in Los Altos.

The five-course dinner will give you a taste of what the chefs have up their toques even if you can’t make it to New York for the real deal. Dishes include crab Napoleon with Kobe beef and foie gras butter sauce by Jackson Yu of Live Sushi Bar in San Francisco; and kaffir lime broiled scallop with asparagus, gobo and corn pudding by Scott Whitman of Sushi Ran in Sausalito.

Price is $100 per person. Reservations must be made in advance by calling (510) 883-9386 or emailing chau@chilipepperevents.com.

Galaxy Granola of San Rafael, which touts its healthful granola as having about 70 percent less fat than its competitors, wants you to trade in your fatty foods for good-for-you ones.

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A San Francisco Treat and A San Jose One

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In San Francisco:

Whether you have guests in from out of town or want a magical only-in-San Francisco experience, yourself, head to Luce restaurant in the InterContinental San Francisco for “Dinner & Cocktails With A View,” in conjunction with the Top of the Mark at the InterContinental Mark Hopkins.

Every Wednesday through Saturday evening, diners can indulge in a 3-course dinner at Luce created by Chef Dominique Crenn, then two classic cocktails at the Top of the Mark on the 19th floor with jaw-dropping 360-degree city views. Or vice-versa, as you can also choose to have the cocktails first, then the dinner afterward.

Price is $80 per person and includes dinner at Luce, with a complimentary glass of sparkling wine, and two classic martinis at the Top of the Mark. The price also includes complimentary access to the Top of the Mark, as well as a taxi voucher.

Reservations are required by calling either Luce at (415) 616-6566 or the Top of the Mark at (415) 616-6916.

In San Jose:

In the mood for brewski? Then, Morton’s The Steakhouse in downtown San Jose is the place to be, 6 p.m.-7:30 p.m. June 11.

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A Swine Time at Cochon 555

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Last night in San Francisco, it was all about pig, pig and more pig.

Cochon 555, which pits five top San Francisco chefs against one another in a pork-off, rolled into the Fairmont San Francisco on Sunday night to a sell-out crowd of 450 carnivores.

Each of the chefs had to prepare a 140-pound heritage breed hog from head to toe. A panel of judges, as well as the public, got to taste the dishes to determine one winner who will go on to compete with nine others selected from around the country at the Grand Cochon at the Food & Wine Classic at Aspen, June 18-20.

In one corner, Anthony Strong of Pizzeria Delfina, whose weapon of choice was a Glouster Old Spot, known for its distinctive layer of back fat. In a second corner, Dennis Lee of Namu, dueling with a Yorkshire pig, known for its muscularity. In the third corner, Thomas McNaughton of Flour + Water, holding court with a Duroc (otherwise known as Berkshire), a favorite among chefs for its intramuscular marbling and thick fat cap.  In the fourth corner, Morgan Maki of Bi-Rite Market, with a Mangalitsa, a very rare breed famous for its high-quality lard-type fat and for having double the marbling of your average pork. Lastly, Staffan Terje of Perbacco with a Swabian Hall pig, the first time one has been shown in the United States. This unusual pig was created in 1821 in Germany, from the mating of the fattest pig in the world with the leanest.

It was a chance for folks not only to taste, but to learn about some heritage breeds rarely available at supermarkets or restaurants. It was an opportunity to get up close and personal with owners of small ranches who raise these now-scarce breeds, as well as with some elite San Francisco butchers, who have become veritable rock stars for bringing back a lost art. Indeed, you’d be hard pressed to see so many people at one place armed with knives, mallets and saws. There was something primal, even carnal, about it all.

Dave the Butcher, along with women butchers from Avedano’s Holly Park Market in San Francisco, got the pig party started by demonstrating how to take apart a whole pork shoulder. To emphasize just how healthful heritage pork is, Dave the Butcher even popped a raw sliver into his mouth.

He quipped, “When it comes to the pigs we use, we try to know where it comes from, what it eats, and what TV programs it watches.”

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Persian Pub Grub, Whoopie Pies, Pig Galore & More

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Persian Pub Grub

Leave it to Iranian-born Chef Hoss Zare to reinterpret pub food with bold Persian flavors.

Tonight through Saturday at 8:30 p.m., he will team with Syre Piorkowski (a “beer sommelier”) and Ryan Corbett from the Monk’s Kettle in San Francisco to present special beer and wine pairings with Persian-style pub food at his Zaré at Flytrap in San Francisco.

Because pub grub doesn’t really exist in Iran, Chef Zare promises a most memorable meal, including sumac couscous salad with Dungeness crab; and chicken wings “Fessenjoon” with pomegranate walnut sauce. Each of five dishes will be paired with a different beer, and sometimes alongside a wine, as well.

Price is $75 per person, which includes the wine and beer. For reservations, call (415) 243-0580.

Time for Whoopie Pies

That would be gourmet ones from Marché in Menlo Park, which will be sold at the restaurant June 4-5.

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