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Manresa

Photos of 2010 Star Chefs Rising Stars Revue Event
san francisco

An Early Look at San Francisco's Rising Food and Wine Stars

Even though we were headed to Aspen before the crack of dawn this morning, last night we passed up packing in favor of the Star Chefs Rising Stars Revue, a traveling event that recognizes some of the most avant-garde culinary professionals in various cities like New York, Chicago, Seattle, and our home base of San Francisco.
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Photos of 2010 Star Chefs Rising Stars Revue Event

Even though we were headed to Aspen before the crack of dawn this morning, last night we passed up packing in favor of the Star Chefs Rising Stars Revue, a traveling event that recognizes some of the most avant-garde culinary professionals in various cities like New York, Chicago, Seattle, and our home base of San Francisco. Over a jaw-dropping view of the bay, we enjoyed vittles from various chefs, some of whom were just beginning to realize their own potential. To get a peek at what cutting-edge creations were served, keep reading.

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Soak Capers and Anchovies in Milk to Reduce Saltiness
Tips

Simple Tip: Mellow Capers and Anchovies in Milk

I've always loved incorporating the piquant flavors of anchovies and capers into pasta sauces or fish dishes.
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I've always loved incorporating the piquant flavors of anchovies and capers into pasta sauces or fish dishes. But, as they are often brined or salt-packed, both can have an acerbic quality — so a little bit goes a long way.

I learned how to reduce the harshness while watching Manresa chef David Kinch prepare beef and oyster tartare at this year's Chefs' Holidays. To tone down capers, caperberries, or anchovies, soak them in milk for about a half hour. If you don't have milk, you can opt for warm water, which also helps to reduce salinity.

What are your tips for working with capers and anchovies?

A Distinguished Meal at Chefs' Holidays
events

A Distinguished Meal at Chefs' Holidays

On Tuesday, the first session of The Ahwahnee Hotel's 25th annual Chefs' Holidays came to a close with a blowout dinner — and my lucky self was there to partake in the event.
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A Distinguished Meal at Chefs' Holidays

On Tuesday, the first session of The Ahwahnee Hotel's 25th annual Chefs' Holidays came to a close with a blowout dinner — and my lucky self was there to partake in the event. At the cooperative dinner, each of the chefs prepared one dish in the five-course meal, which was served by candlelight in a majestic dining room lined with sugar pine trestles and floor-to-ceiling windows that showcased Yosemite Park. Between the jawdropping ambiance and the even more impressive food, it was certainly a Winter evening to remember. For my favorite moments, read on.

On the Line Yellowtail Crudo Diver Scallop Breast of Squab Venison Chop Fruit Cache The Chefs
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David Kinch at the 2010 Chefs' Holidays at The Ahwahnee Hotel in Yosemite
Tips

Manresa's David Kinch Wants You to Season Properly

This week, I attended the first session of the 25th annual Chefs' Holidays, a monthlong culinary event that takes place at The Ahwahnee Hotel in Yosemite, CA, each Winter.
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This week, I attended the first session of the 25th annual Chefs' Holidays, a monthlong culinary event that takes place at The Ahwahnee Hotel in Yosemite, CA, each Winter. The celebrity chef-studded affair, which included kitchen tours, cooking lessons, and a blowout gala dinner, proved to be as educational as it was recreational.

One of the highlights was a cooking demonstration led by headliner David Kinch. The James Beard-nominated chef (who defeated Bobby Flay on Iron Chef America!) is the brainchild behind Manresa, the Los Gatos, CA-based restaurant at the forefront of California cuisine. But despite his haute background, Kinch focused much of his lesson on one simple principle: season properly. Learn the chef's rules for seasoning when you read more.