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Despite his use of brown sugar simple syrup, Scott's version of the Lemon Drop was more tart than the standard — not a bad thing for a drink with a cloying reputation. My favorite tweak was his version of the cocktail's sugared rim garnish, which employed honey, crushed lemon candy, and sea salt for a pluckier finish. For a more playful take on the traditional tipple, read more.
A good chef never does anything without a purpose and last weekend at SF Chefs, Matt Accarrino of SPQR wasn't shelling crab for nothing. He was teaching a small crowd how to make one of his restaurant's dishes, fresh squid ink pasta with dungeness crab, sweet peppers, and basil. While he talked us through the complex process, he provided some helpful insight into his cooking style. To see the chef's pointers, keep reading.
YumSugar wasn't the only one who had a field day eating and drinking at last weekend's food festival in San Francisco, SF Chefs — I was there, too. There was a lot to enjoy, from cocktails to wine to sweets to savory bites. However, it was easy to pick out the standout offerings. Here are my favorite tastes from the event.
Eating, drinking, and then eating more weren't the only activities on the agenda at this year's SF Chefs — I also expanded my food and wine knowledge. Aside from learning how to pair food and wine by sight, I also learned how the pros shell crabs so efficiently!
My instructor: Matt Accarrino, executive chef at San Francisco Italian restaurant SPQR. At his SF Chefs demo, he prepared a crab dish — and showed the audience how to cook the crustacean and remove its exoskeleton the right way.
To take a look at the food and the wine, browse my photos after the jump.
Through a simple exercise, Handelman — who is the director of wine education for Kendall-Jackson — demonstrated how produce and wines with similar pigmentation make ideal partners for one another. To see what that exercise was — you can recreate it at home as a learning tool yourself! — read more.
If I had a list of everything I tried at this weekend's SF Chefs, you'd be in for a long ride. I paid multiple visits to the tents over the course of three days, and consumed everything from white gazpacho to beef carpaccio. For a glimpse of what San Francisco's top talent was serving, here are highlights from the event.
Five contenders — Ryan Scott, Jen Biesty, Mattin Nobila, Erik Hopfinger, and Laurine Wickett — made original cocktail recipes that incorporated the use of Fiji Water, a sponsor for the event, and I had the pleasure of guest judging the competition. In the end, Top Chef: Chicago's Jen Biesty came out on top with a well-balanced cucumber cocktail.
Jen Biesty named her cocktail The Fiji Facial after being inspired by a famous San Francisco spa. Her zen-like cocktail incorporates health-minded ingredients like ginger juice and organic cane sugar. To score the refreshing recipe — and check out photos from the event — read on.
For a better look at the informative class, click through my photos after the break.