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.
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.