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ELIZABETH FALKNER’S PORK BELLY SHREDDED PORK TACO – SCOTT YOUKILIS RYAN FARR’S BRISKET & TONGUE SANDWICH 1. ELIZABETH FALKNER’S PORK BELLY WITH SUMMER MELON Pulling out all the stops, Citizen Cake & Orson founder Chef Elizabeth Falkner and her crew served lovely pork belly chunks with cubed watermelon and a great, Dr. Seuss-green sauce. Rich and fantastic flavors, with [...] Chef Erik Hopfinger’s second solid offering at SF Chefs. Food. Wine. 2009 was a tiny taco chip laden with a fantastic guacamole and salsa. The tomato and red onion salsa was chopped much more finely than salsa fresca, sitting delicately on the chip among a creamy nibs of guacamole. The bite was light, creamy, wonderfully fresh and vibrant. It basically felt like a beautiful late afternoon in Mexico on a plate, something of a transformative taste that rolled memories of sun, salty skin, and summer into your mouth and making you feel content. Another great little dish that demanded a second helping. At the opening night of SF Chefs. Food. Wine. 2009, Chef Lisa Eyherabide had fantastic prunes that were wrapped in bacon and stuffed with goat cheese. Many people, including me, went back for seconds and thirds. Simple, well-balanced, and delicious, evidence of why she and Gitane restaurant are getting lots of attention. WILD BOAR CORN DOGS – CHEF RICHARD CORBO Wild Boar Corn Dogs – Richard Corbo at Zanna One of the best meat dishes at the opening night party for the inaugural SF Chefs. Food. Wine. 2009 was Richard Corbo’s wild boar corn dogs. Fried in small batches, Richard [...] Pork cotto, pastrami, tongue, rillette, mortadella, uh, did I miss anything? This was just a beautiful array of tastes, textures, and visual stun. The salumi and friends with their fatty, nutty, meaty spots looked like an Impressionist (or stipling) landscape. The giant platter looked even better than my plate, with each meat sliced and stacked. That’s my idea of cornucopia. Pig lovers rejoice, and go to The Fairmont this Sunday June 14 (5 to 8 pm) for a whole pig breakdown demo and snout-to-tail pig chef competition to promote awareness and raise support for local and national farms who breed heritage pigs. With over 350 pounds of pig tasties to dole out to you and your friends, lucky reader, be ready to enjoy yourself at this glorious pig-out. (See www.amusecochon.com for tickets.) Bacon Dessert: Bacon Ice Cream, Bacon, Bacon Biscuit
Bacon Ice Cream, Bacon, Bacon Biscuit – Dissident Chef And the non-bacon items: sous vide strawberry and rhubarb compote. Fantastic plate. But wait…that’s not all…the last pairing is below, and it was an awesome touch. Bacon-infused Four Roses Whisky!!
Bacon-Infused, Four Roses Single Barrel Kentucky Whisky If the picture looks a [...] Bacon Sampler Platter: Bacon Heart Attack Dissident Chef Bacon Sampler Platter: Fantastic Laid out like tiny machines of loving grace, or like a Japanese sushi platter, Dissident Chef’s glorious bacon sampler was a fetishistic array of bacon delights. This displayed the spectrum and variety across the field of dreams otherwise called BACON. Crispy Fatted Calf Bacon Bacon & Rabbit Presse, Bacon Cream Bacon Rabbit Presse, Pureed Turnips, Date, Bacon Cream Bacon Heart Attack Dinner, Course 6: This is where we can safely say “Over the top, dude.” Sweet and earthy, fatty and chewy, this dish was ridiculous. By that, I mean so absurdly rich and [...] |
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