SF Chefs. Food. Wine. – Awesome Meat Dishes

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 the sweet melon calming the heart, the pork belly’s striation was like a painting in pork. Excellent.

Pork Belly with summer melon – Orson – Elizabeth Falkner

2. SHREDDED PORK TACOS (CARNITAS) – SCOTT YOUKILIS – MAVERICK

Down the aisle, Chef Scott Youkilis of Maverick was cranking out amazing little carnitas tacos on fresh-fried tortilla chips. This was a great bite, enhanced if you so desired, with a piquant dollop of his house-made hot sauce. Youkilis steals away for 4 days once a year to produce the limited run of mouth-burn, and his balance of heat and afterbite and flavor makes the sauce a great addition to the tacos (and lots of other things I can think of). Another excellent dish.

Carnitas tacos from Maverick with house-made hot sauce. Excellent.

Notice fire extinguisher? Yeah, Scott had house-made hot sauce!

3. BEEF BRISKET & TONGUE SANDWICHES – RYAN FARR – 4505 MEATS

Ryan’s a food star in the making, and you would be wise to attend any event that he’s cooking at because you will certainly be well fed. Ryan had amazing little brisket and tongue sandwiches on a great roll stuffed with cilantro. A guy asked about the sandwich and when Ryan got to “…and tongue,” the guy pulled his hand back. I chuckled and told him how great tongue is and what a soft, delicious meat it is. Ryan also gave him a soft sell. No dice. Ho hum. More for the foodios who know. Another excellent offering from Ryan.

Ryan Farr (4505 meats) – excellent brisket and tongue sandwich

Dude, it’s tongue! It’s good for you!

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SF Chefs. Food. Wine. – CIRCA

CIRCA – CHEF ERIK HOPFINGER @ SF CHEFS. FOOD. WINE. 2009

At the inaugural SF Chefs. Food. Wine. weekend, Chef Erik Hopfinger of CIRCA participated in both Thursday’s opening night party and Friday’s Grand Tasting Tent, which was a magnificent array of food and wines spanning a 3.5 hour lunch. Hopfinger created a great dish for each SF Chefs. Food. Wine event.

THE GRADE: EXCELLENT (for both dishes)

CIRCA Chef Erik Hopfinger @ SF Chefs. Food. Wine. 2009

MOROCCAN CRUSTED LAMB CHOP W/MINT CHIMICHURRI

For opening night’s “RISING STAR CHEFS” party, Hopfinger offered beautifully grilled lamb chops. Herb-crusted, Moroccan-style lamb chops with pomegranate reduction and a wollop of mint chimuchurri on top, this was an excellent dish and one of the best of the opening party. I could have eaten a dozen of them.

Moroccan-style lamb chop w/mint chimichurri from CIRCA.

TACO CHIP w/GUACAMOLE & SALSA
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 with complete contentment. Another great little dish that demanded a second helping.

CIRCA Chef Erik Hopfinger’s magic little tacos and salsa

SF Chefs. Food. Wine. 2009: Gitane – Eyherabide – Bacon-Wrapped Prunes

BACON-WRAPPED, GOAT CHEESE-STUFFED PRUNES

“Bacon BonBons”

SF CHEFS. FOOD. WINE. 2009 OPENING NIGHT PARTY 

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.

I discovered these are available on the regular Gitane menu. They’re called “bacon bonbons,” and the prunes are sauteed and finished with anise and cinnamon port sauce. Excellent appetizer and doorway to Gitane’s Basque-inspired innovations.

Delicious bacon-wrapped, goat cheese-stuffed prunes from Gitane.

Chef Lisa Eyherabide of Gitane @ SF Chefs. Food. Wine. 2009

SF Chefs Food Wine – Wild Boar Hot Dogs

WILD BOAR CORN DOGS – CHEF RICHARD CORBO

PIZZERIA ZANNA BIANCA at SF CHEFS. FOOD. WINE. 2009

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 and his sous chef were putting down dogs and they were snatched up immediately by hungry hands.  The meat was delicately soft, quite surprising for wild boar, and the corn dog texture and flavor around the chewy, lush pork was just great. A small dollop of sauce sat on the dog, like a bellybutton bindi.

Formerly of Ducca, Richard will be opening up his own restaurant in 2010 in Oakland’s Jack London Square. It will be called Pizzeria Zanna Bianca, and we look forward to it. (Zanna Bianca is Italian for “White Fang,” a famous Jack London novel.)

The Grade: Excellent (4 out of 5)
The Spot: SF Chefs. Food. Wine. Opening Night Party, Union Square, SF

Chef Richard Corbo manning the fryer

Wild boar corn dogs disappeared immediately

Charcuterie plate – Poggio – Sausalito CA

AWESOME CHARCUTERIE PLATE

Peter McNee of Poggio (Sausalito CA)  at  Cochon555, San Francisco

June 0f 2009 was the cruelest month, for there were some unbelievable dining events. The best of these, far and away, was Cochon 555. A friendly competition between 5 of the Bay Area’s best chefs, each of whom had a different breed of heritage pig to cook and make dishes from. Unbelievable. I could write 100 posts on that event alone. And I just might…

Among the (many) favorite dishes of the evening was a splendid charcuterie plate from Peter McNee, the chef at Poggio restaurant in Sausalito. (Poggio won the event and was crowned SF’s “Prince of Porc” for the season.) 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.

Cochon555 SF: Charcuterie Plate from Poggio’s Peter McNee

When you visit Poggio, sit at the bar for your appetizer if it’s Tuesday through Saturday. Ask Tony the bar man for the house-made prosciutto ($15 for the platter); it’s not on the menu and only available while supplies last. (Honestly, since they’ve been aging their prosciutto for nearly 2 years now; it won’t last long.)

And **do not miss** any future Cochon555 event. Sign up for the newsletter (upper RH corner once page loads) so you know when they’ll return in the fall.

http://www.amusecochon.com/

Great Pork Event: Cochon 555 (Sunday, June 14 2009)

Cochon 555 Comes to SF This Sunday June 14

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; type “baconbits” into the promo code field for $30 off tickets.)

5 San Francisco chefs will go at it, each wrangling his own great dishes from 5 heritage pigs, while 5 family-owned wineries will pour freely. One meat expert will break down an entire heritage pig for your shock, awe, and amazement. A small cadre of celebrity food judges will evaluate the porcine output and crown San Francisco’s “Prince of Porc,” which has a very different ring than “Top Chef.”

Officially, this is a benefit for our heritage pig farms, but with your wine & swine in hand, you’ll benefit just as much.

Cochon 555 Details:

• Chef competitors: Staffan Terje of Perbacco;  Ravi Kapur of Boulevard; Nate Appleman of A16/ SPQR; Peter McNee of Poggio Trattoria; and Ryan Farr of 4505 Meats. (Check out Ryan’s chicharrones!)
• Wines from Krupp Brothers, Hirsch Vineyards, Elk Cove Winery, Arcadian Winery, and K Vintners/ Charles Smith’s Wines.
• Whole pig breakdown demonstration by Taylor Boetticher of Fatted Calf Charcuterie. (They produce outrageously good meaty goods, including one of America’s best bacons. Check site for retail outlets or order online for delivery at Berkeley and SF Farmer’s Markets.)
• Event produced by Taste Network; check out their other events across the US and sign up for their newsletter.

Cochon 555 Official Overview: 

A group of top San Francisco chefs will each prepare a heritage breed hog from head to toe for this competition. Cochon 555 is the only national chef competition promoting heritage pigs and breed diversity. Guests and professional judges will determine a winner based on utilization, presentation and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five family-owned wineries will showcase their wines. 

The Damage: $125 per person ($95 with promo code BACONBITS)

• Industry discount available.
• Advance tickets required.
• For tickets or more info visit www.amusecochon.com
• Save $30 per ticket with promo code: BACONBITS

The Event Skinny: Cochon 555 at The Fairmont

950 Mason Street, San Francisco, Ca 94108

5 pm to 8 pm, Sunday June 14, 2009