Cooking
Say what you will about hotel dining, but cooking a meal for 250 diners of this caliber was an impressive feat. Speaking with my charming dining companions the verdict was clear, the scallop dish was a favorite. And how challenging to perfectly sear scallops and cook them so they were not rubbery or undercooked? Oh sure anyone could do that for 10 or maybe even 20 but for 250? The deceptively simple prep with potato mousseline, jus de veau demonstrated that Julian Serrano can make the classics sing.
Kudos to another chef with San Francisco roots, Bradley Ogden. Sure, just about everyone makes a braised beef dish these days. But Ogden's sous vide flat iron beef with celery root, trumpet royales, and herb salad was fresh with hints of ginger and a richness enhanced with butter and Guinness.
Hats off to the sommeliers who rose to the occasion pairing wines with challenging dishes like a super sweet white chocolate dessert and artichoke soup! Now if that isn't a test for a sommelier I don't know what is.
This was a dinner where plating was done in front of our eyes. Part theater, part fine dining and all around entertaining. Cheers. See you tomorrow!
FOOD + INSIDE THE KITCHEN
- Pepper Plantation
Think "tropical island" and you probably conjure up sandy beaches, swaying palm trees and glistening sunsets. Phu Quoc, just off the coast of Cambodia has all of that. It also has fishing villages, fish sauce and pepper plantations. So guess where my...
- Puffed Rice Candy
Remember rice crispy treats? On the river in the Mekong delta we stop to visit a small workshop where they are puffing the rice, mixing it with sugar and peanuts and rolling out the candy. Sorry the photos go backwards! /* Images are wrapped in divs...
- Inside The Kitchen--gerald Hirigoyen
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- Inside The Kitchen--elizabeth Falkner
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- Inside The Kitchen--grand Cru Dinner
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Cooking
Inside the Kitchen--Opening Night Dinner
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Say what you will about hotel dining, but cooking a meal for 250 diners of this caliber was an impressive feat. Speaking with my charming dining companions the verdict was clear, the scallop dish was a favorite. And how challenging to perfectly sear scallops and cook them so they were not rubbery or undercooked? Oh sure anyone could do that for 10 or maybe even 20 but for 250? The deceptively simple prep with potato mousseline, jus de veau demonstrated that Julian Serrano can make the classics sing.
Kudos to another chef with San Francisco roots, Bradley Ogden. Sure, just about everyone makes a braised beef dish these days. But Ogden's sous vide flat iron beef with celery root, trumpet royales, and herb salad was fresh with hints of ginger and a richness enhanced with butter and Guinness.
Hats off to the sommeliers who rose to the occasion pairing wines with challenging dishes like a super sweet white chocolate dessert and artichoke soup! Now if that isn't a test for a sommelier I don't know what is.
This was a dinner where plating was done in front of our eyes. Part theater, part fine dining and all around entertaining. Cheers. See you tomorrow!
FOOD + INSIDE THE KITCHEN
- Pepper Plantation
Think "tropical island" and you probably conjure up sandy beaches, swaying palm trees and glistening sunsets. Phu Quoc, just off the coast of Cambodia has all of that. It also has fishing villages, fish sauce and pepper plantations. So guess where my...
- Puffed Rice Candy
Remember rice crispy treats? On the river in the Mekong delta we stop to visit a small workshop where they are puffing the rice, mixing it with sugar and peanuts and rolling out the candy. Sorry the photos go backwards! /* Images are wrapped in divs...
- Inside The Kitchen--gerald Hirigoyen
#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;} #flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;} #flickr_icon_td {padding:0 5px 0 0 !important;}...
- Inside The Kitchen--elizabeth Falkner
#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;} #flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;} #flickr_icon_td {padding:0 5px 0 0 !important;}...
- Inside The Kitchen--grand Cru Dinner
#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;} #flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;} #flickr_icon_td {padding:0 5px 0 0 !important;}...