|Sunday, May 17, 2009
The 22nd Annual Star Chefs & Vintners Gala was a dream team of local talent lead by chairwoman Nancy Oakes.
This year had the added twist of specialty cocktails made by blue ribbon barmen. We sipped on Scott Beattie’s Hangar One Buddha’s hand vodka, blueberry, ginger and shiso “Beau Regards”:
... while we noshed on excellent hors d’oeuvres. Our faves included Chef Nancy Oakes and Ali Bolourchi’s white sturgeon caviar topped mini English muffins:
... Chef Ken Tominaga’s superior sushi:
... Tatiana Graf’s crostini topped with nduja and a tasty slice of cotecchino crowned with lentils:
... Chefs Bruce Hill and Chris Whaley’s fritatta with smoked trout and caviar:
... Chef Laurence Jossel’s Hello Kitty sized ceviche tacos:
Chef Xavier Salomon’s pea soup over soubise panna cotta:
... and the wonderful Nagashi Somen by Chefs Hiro Sone and Lissa Doumani. This ame-zing, in-terra-active display began with a cup of cold broth with a little wasabi. Diners helped themselves:
... to green onion, ikura, yamaimo, maguro, and nori before being presented with a metal net as they approached the bamboo waterslide:
Chef Doumani would yell, “noodles!’ and a portion of somen would swim into their grasp. Not only was this lots of fun, it was seriously tasty.
We got to share in a celebratory moment with Marcia:
... when we documented her first drink in a gagillion years. It was fortunate that she had the writing of her new book to distract her while she was treating her body like a temple (but you couldn’t pick a better event to reboot your liver.)
It took discipline to save room for dinner when faced with this field of extravagant appetizers, but after taking a peek in the kitchen:
... we knew our restraint would be rewarded.
Chef Nate Appleman’s shrimp scapece, Chef Justin Deering’s squab:
... and Chef Cal Stamenov’s veal rib eye:
... were all delicious. We enjoyed these perfectly prepared proteins as some serious auction activity:
... showed the generosity of high rolling bidders and big ticket donations which benefited Meals on Wheels.
After the paddles came down, the puddings came out.
Pastry Chef Michelle Polzine’s strawberry tarts:
... Pastry Chef Jessica Sullivan’s ice cream bon bons:
... and Jake Godby’s ice cream sandwiches:
... were worth screaming for.
This event is one of the finest examples of local chefs and business people taking care of their community.
22nd Annual Star Chefs & Vintners Gala
Meals on Wheels of San Francisco