San Francisco’s 3rd annual SF Chefs extravaganza presented by Visa Signature this weekend was a star-studded event fit for foodies and non-foodies alike. http://sfchefs2011.com/personalities/josh-thomsen/
There were great chefs, vintners, brewers, and mixologists from over 30 bay area restaurants. wineries, and breweries dishing it out in the decadent Union Square Tents. I was at the sold out Saturday’s Daytime Grand Tasting serving 902 portions of Halibut Cheeks, Brentwood Corn, Heirloom Carrots & Summer Truffles.
Thank you for all the great comments. Here is the recipe per your request..
2 ears white corn, cleaned & blanched
2 ears yellow corn, cleaned & blanched
3 each heirloom carrots, small diced
1 cup english peas, blanched
1 cup zucchini, small diced & blanched
2 tbsp shallots, minced
*Combine & season with kosher salt & fresh black pepper.
1/2 cup black truffle juice
2 tbsp cup fresh summer black truffles, minced
1 tbsp lemon juice
1 tbsp sherry vinaigrette
1 cup grape seed oil
1/2 tbsp flat parsley, chopped fine
*Combine all except oil, Then slowly add oil while whisking.
*Combine vegetables and dress with vinaigrette, reserve at room temperature.
Halibut Cheeks can range from 1oz to even 6ozs. See your specialty seafood store for availability.
Season with salt & black pepper. Then sauté in clarified butter on medium heat till golden brown, about 2 minutes & flip over then cook another minute. Serve over an small mount of the vegetables and garnish with micro arugula.