Last Night's Four Star Dinner for SF Chefs

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This was the most exclusive event of SF Chefs.  Tickets for couples were $2500 and individuals for $1500.  The 70 tickets were sold out within 20 minutes and raised over $50,000 for the Marin Food Bank.  But what else would you expect when the chefs for the 9 course tasting menu was created by those who were awarded four stars by the SF Chronicle.   The dazzling showcasing chefs were: David Kinch of Manresa, Douglas Keane of Cyrus, Thomas Keller of The French Laundry, Alice Waters of Chez Panisse, Michael Tusk of Quince, Christopher Kostow of The Restaurant at Meadowood, Daniel Patterson of Coi, and Corey Lee of Benu.  Icons of the Northern California culinary elite.

Hosted at Quince, this was the epitome of fine dining or haute cuisine.  Wine pairings were included and executed impeccably by the most lauded wine directors of SF, namely Michael Ireland of the Restaurant at Meadowood, Jonathan Waters of Chez Panisse, Kevin Reilly of Cyrus, Chris Baggetta of Quince, Dennis Kelly of The French Laundry. Back row: Jeff Bareilles of Manresa, Yoon Ha of Benu, George Passot of La Folie, Peter Birmingham of Coi.  Service was flawless and afterwards the diners were ecstatic to chat and mingle with these star studded chefs.

But most importantly, what was served.

Douglas Keane: Black River Acipenser Gueldenstaedtii Caviar Parfait with cauliflower, sea urchin and matcha. Photography Credit: Yue Wu of SF Chronicle
Christopher Kostow: Garden Cucumbers Roasted in Madrone, with smoked sesame, onion and borage. Photography Credit: Yue Wu of SF Chronicle
David Kinch: Monterey Bay Abalone on Toast, with roast chicken and herb jelly. Photography Credit: Sarah Rice special to The Chronicle)
Corey Lee: River Eel, with lobster boudin, pickles and fermented pepper.
Michael Tusk: Fagottini of Suckling Pig, with Japanese black garlic, smoked eggplant, and aceto balsamico tradizionale.
Thomas Keller: Supreme of California Squab, with Yountville figs, young onions, corn pudding and Australian black truffles.
Daniel Patterson: Prather Ranch Beef Encrusted With Lichen, with coastal greens and bordelaise infused with native spices.
Roland Passot/Michael Hung: Faberge Egg Peach Melba, with peach mousses and raspberry sorbet.
Stacie Pierce and Alice Waters: Rose Meringue, with Byrne Farm mulberry ice cream. Photography Credit: Yue Wu of SF Chronicle)

via Inside Scoop.

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