San Francisco is and always will be a major influence for food and wine trends in this country. We have a community rich with farmers, writers, winemakers, spirits distillers, artisans and amazing melting pot of chefs. Our population is well-educated, diverse and appreciative of great food and good living. The moderate climate is also perfect for growing grapes. A devotion to social consciousness has led the area to become the epicenter of sustainability in farming, fishing and ranching. Rounding out the natural bounty is Pacific Ocean seafood from just outside the Golden Gate, one of the richest fisheries in the world.
SFCHEFS is a great week where all these people come together and through tastings, classes, and HUGE parties celebrating the unique flavor, diversity and bounty of Northern California. All in support of the Golden Gate Restaurant Association Scholarship Foundation. The foundation grants financial scholarships to students from the Bay Area entering culinary and hospitality programs.
Tomorrow my team and I will be cooking at two different events in the city. First will be the grand tasting in Union Square where we will prepare our Sonoma Goat Cheese Potato Terrine. Then we will jet over to the Intercontinental Hotel for the Dessert First event for project open hand. Here we will be dishing up our TCHO chocolate cupcakes!
Get your tickets & come on out for a great time and cause!