Taste America: San Francisco

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RECEPTION HORS D’OEUVRE

Fermented Kishik–Harissa Sauce with Akkawi Cheese on Housemade Flatbreads
CREATED BY REEM ASSIL, REEM’S CALIFORNIA, OAKLAND, CA

Braised Sepia with Morcilla and Black Crackers
CREATED BY OSCAR GONZALEZ, FAIRMONT SAN FRANCISCO, SAN FRANCISCO 

Polenta Fritta with Prosciutto di Parma, Crème Fraîche, and Caviar
CREATED BY ALEXANDER HONG, SORREL, SAN FRANCISCO

Cured Lonza with Shinko Pear and Saba
CREATED BY DAVID NAYFELD, CHE FICO, SAN FRANCISCO

Toro Tartare with Sushi Rice and Uni Whipped Cream
CREATED BY ADAM TORTOSA, ROBIN, SAN FRANCISCO

Selection of Cheeses
SPONSORED BY KERRYGOLD

Hackleback Caviar with Crème Fraîche on Blini  
SPONSORED BY THE CAVIAR CO.

Reception beverages courtesy of Ballast Point Brewing Company, El Tesoro Tequila, Gloria Ferrer Wines, Mr. Espresso, Robert Mondavi Winery, and Woodford Reserve.

DINNER

Bread Service featuring Kerrygold Pure Irish Butter
PROVIDED BY AVERY RUZICKA, MANRESA BREAD

Yusheng Salad with Prosperity Toss Raw Fish Salad > El Tesoro Tequila-Cured Verlasso Salmon with Candied Fruits, Jicama, Radishes, Nopales, and Cilantro–Lime Vinaigrette
CREATED BY JAMES BEARD AWARD WINNER ABE CONLON, FAT RICE, CHICAGO
Jean-Claude Boisset Les Moutots Bourgogne-Aligoté 2016

Smoked Duck in Mole Manchamantel with Plantain Bread
CREATED BY VAL CANTU, CALIFORNIOS, SAN FRANCISCO
Gallica Steel Plow Grenache 2016

Vaca Estufada > Braised Beef Shoulder with Robert Mondavi Napa Valley Cabernet Sauvignon, Soy Sauce, Charred Bulb Onions, and Chihuahua Cheese Milhos
CREATED BY JAMES BEARD AWARD WINNER ABE CONLON, FAT RICE, CHICAGO
Robert Mondavi Winery Oakville Cabernet Sauvignon 2014

Wines courtesy of Gallica Wine, Jean-Claude Boisset, and Robert Mondavi Winery.
 

DESSERT RECEPTION

Assorted Mooncakes
CREATED BY MELISSA CHOU, MISTER JIU’S, SAN FRANCISCO

Patisserie
CREATED BY OSCAR GONZALEZ, FAIRMONT SAN FRANCISCO, SAN FRANCISCO 

Coconut Mochi Bun with Kiwi and Shiso
CREATED BY NICK MUNCY, TOOTHACHE MAGAZINE, SAN FRANCISCO

Passion Fruit–Bay Leaf Meringue Pie
CREATED BY JAMES BEARD AWARD WINNER ANGELA PINKERTON, THEORITA, SAN FRANCISCO

Pumpkin, Cranberry, and Pecan Cheesecake
CREATED BY JAMES BEARD AWARD WINNER MICHEL SUAS, B. PATISSERIE, SAN FRANCISCO

Selection of Cheeses
SPONSORED BY KERRYGOLD

Dessert reception beverages courtesy of Ballast Point Brewing Company, El Tesoro Tequila, Gloria Ferrer Wines, Mr. Espresso, Robert Mondavi Winery, Rodney Strong Vineyards, and Woodford Reserve.