By Emma Krasov, photography by Yuri Krasov
When you see a Domaine Chandon’s sparkling bottle cut open with a chef’s knife, and Blanc de Noirs splashes up in the air over Union Square, you better believe something grand is about to happen. San Francisco’s premier food, wine, and spirits event, SF Chefs 2010, opened with a wine and dine celebration, Hog in the Fog, at the Grand Testing Tent on Friday, August 13. Celebrity chefs of the City by the Bay gathered for a ribbon-cutting ceremony, presented by the National Pork Board and Wente Vineyards.
Kevin Westlye, Executive Director of Golden Gate Restaurant Association and Andrew Freeman, President of Andrew Freeman & Co. were among the speakers, as well as the chefs – Chris Cosentino of Incanto, and Dominique Crenn of Michelin-starred Luce at the InterContinental San Francisco. Dominique read her heart-felt poem devoted to our city, and then she held the giant scissors to cut the red ribbon that separated the gathering crowd from the earthy delights created by SF chefs. Pork sandwiches, pork rillettes, pork ribs, Peruvian-style pork, pistachio-stuffed pork, and all imaginable kinds of cured, baked, roasted, cooked in fat, or otherwise creatively prepared “another white meat” were generously presented by the participating chefs. From very traditional, like Tres Agaves (Chef Kelvin Ott) delectable pork stew with white beans – to highly original, like Ame (Chef Orlando Pagan) sea urchin on toast, covered with translucent slices of lardons – every single creation was a testament to San Francisco’s insatiable culinary creativity and pursuit of perfection. For the pork-challenged consumers, seafood and vegetable choices were also abundant, supplemented by the crème de la crème of San Francisco restaurants:
La Mar (Chef Dennis Arvizu, GM Andrew Generalao)
Lake Chalet and Beach Chalet (Exec. Corp. Chef Jared Doob)
Illuna Basque (Chef Mattin Noblia)
Midi (Chef Michelle Mah)
Farallon (Chef Ryan Simas)
A16 (Chef Liza Shaw)
Le Colonial (Chef Joseph Villanueva)
The Slanted Door (Chef Charles Phan)
Ame (Chef Orlando Pagan, GM Susan Johnston)
XYZ (Chef Paul Piscopo)
Coco 500 and the Moss Room (Chefs Michael Morrison and Loretta Keller). Many other deserving preparations couldn’t be tried and therefore duly mentioned here, simply because the scope of the present talent was overwhelmingly enormous.
To help attendees cut through the accumulating lard and fat, however delicious, wine, cocktails, and brews were happily offered by 18 bartenders from beloved San Francisco venues, among them Smuggler’s Cove, Elixir, and Fulton Street Brewpub.
When you see a Domaine Chandon’s sparkling bottle cut open with a chef’s knife, and Blanc de Noirs splashes up in the air over Union Square, you better believe something grand is about to happen. San Francisco’s premier food, wine, and spirits event, SF Chefs 2010, opened with a wine and dine celebration, Hog in the Fog, at the Grand Testing Tent on Friday, August 13. Celebrity chefs of the City by the Bay gathered for a ribbon-cutting ceremony, presented by the National Pork Board and Wente Vineyards. 
Kevin Westlye, Executive Director of Golden Gate Restaurant Association and Andrew Freeman, President of Andrew Freeman & Co. were among the speakers, as well as the chefs – Chris Cosentino of Incanto, and Dominique Crenn of Michelin-starred Luce at the InterContinental San Francisco. Dominique read her heart-felt poem devoted to our city, and then she held the giant scissors to cut the red ribbon that separated the gathering crowd from the earthy delights created by SF chefs. Pork sandwiches, pork rillettes, pork ribs, Peruvian-style pork, pistachio-stuffed pork, and all imaginable kinds of cured, baked, roasted, cooked in fat, or otherwise creatively prepared “another white meat” were generously presented by the participating chefs. From very traditional, like Tres Agaves (Chef Kelvin Ott) delectable pork stew with white beans – to highly original, like Ame (Chef Orlando Pagan) sea urchin on toast, covered with translucent slices of lardons – every single creation was a testament to San Francisco’s insatiable culinary creativity and pursuit of perfection. For the pork-challenged consumers, seafood and vegetable choices were also abundant, supplemented by the crème de la crème of San Francisco restaurants: 
La Mar (Chef Dennis Arvizu, GM Andrew Generalao)
Lake Chalet and Beach Chalet (Exec. Corp. Chef Jared Doob)
Illuna Basque (Chef Mattin Noblia)
Midi (Chef Michelle Mah)
Farallon (Chef Ryan Simas)
A16 (Chef Liza Shaw)
Le Colonial (Chef Joseph Villanueva)
The Slanted Door (Chef Charles Phan)
Ame (Chef Orlando Pagan, GM Susan Johnston)
XYZ (Chef Paul Piscopo)
Coco 500 and the Moss Room (Chefs Michael Morrison and Loretta Keller). Many other deserving preparations couldn’t be tried and therefore duly mentioned here, simply because the scope of the present talent was overwhelmingly enormous. 
To help attendees cut through the accumulating lard and fat, however delicious, wine, cocktails, and brews were happily offered by 18 bartenders from beloved San Francisco venues, among them Smuggler’s Cove, Elixir, and Fulton Street Brewpub. 
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