SPQR

Chef Matt Accarrino's Tips For Cooking
pasta

Chef Matt Accarrino on Making the Perfect Pasta

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.
by partysugar

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.

Chef Matt Accarrino Shares How to Shell a Cooked Crab
How To

Chef Matt Accarrino Shares How to Shell a Crab

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.
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Chef Matt Accarrino Shares How to Shell a Cooked Crab

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.

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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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