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.

truffle vinaigrette

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.



Share on facebook
Share on twitter
Share on linkedin