By Carolyn Jung, Craig Lee
Only a few parts on this planet supply extra variety than the San Francisco Bay sector, a spot that's for sure, "foodie central". One reason behind the foremost inflow of the best cooks and their eating places here's probably twofold. First, the resident foodies like to devour out, let alone the sixteen million travelers that still stopover at the following with nutrients on the most sensible in their to-do checklist. the second one cause could be the truth that the Bay zone bargains cooks an incomparable proximity to clean, neighborhood, and natural constituents with which to cook dinner, which somebody who chefs can inform you make all the distinction after all outcome. With recipes for the house cook dinner from over 50 of the area's such a lot celebrated eateries and showcasing over 2 hundred full-color photographs that includes mouth-watering dishes, recognized cooks, and plenty of neighborhood taste, San Francisco Chef's Table is the last word reward and souvenir cookbook for either travelers and locals alike.
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Extra resources for San Francisco Chef's Table: Extraordinary Recipes from the City by the Bay
Moreover, none of the food will set your palate aflame. Chopra, who graduated from the Culinary Institute of America and was a line cook at the illustrious Daniel in New York, uses chilies sparingly and aggressive spices carefully while employing classical techniques. It’s not traditional Indian or French food but a hybrid all his own. Consider: bison loin on a plate with daikon puree and thrice-baked potato; wild boar cooked with ginger, fennel, and almonds; and tandoori-spiced sweetbreads finished with lemon sabayon and miso mushroom duxelle.
He has built an impressive team that includes Executive Chef Bruce Hill, also co-owner of the popular Picco, Pizzeria Picco, and Zero Zero restaurants in the Bay Area; and Chef de Cuisine Edward Higgins, who has not only worked with such notable chefs as Tom Colicchio, Marco Canora, and Lydia Shire but lived in Japan for several years. Higgins’s affinity for Asian flavors can be seen in this starter of gin-cured trout, which is garnished with Thai chili and Korean citrus marmalade. At the restaurant, Higgins uses McFarland Springs trout, an environmentally friendly, California farm-raised fish that subsists entirely on a vegetarian diet.
Jeff may never have been a banker, but he and his wife have been taking it to the bank since opening this very popular Pacific Heights neighborhood establishment in 2010. The fortuitous locale, previously home to three other very successful restaurants in years past, exudes warmth. Its brasserie-like dining room is outfitted with dark leather banquettes, mirrors, and chalkboards written with wine, beer, and cheese specials. With local farms providing most of the ingredients, the food is Californian with global influences, such as in the house-made silken tofu in lobster dashi broth; and Alaskan halibut with ramps and bacon marmalade.