By Emma Krasov, photography by Yuri Krasov
Held at the Colonial Ballroom of the historic Westin St. Francis, SF Chefs 2010 Spice Party was presented by Frontier Natural Products Co-op (Ellen Bouchard, brand manager) on the eve of the Opening Night.
Some of the best chefs of the city faced a challenge of using similar spices in ethnic dishes, originated in far removed from each other countries and cultures.
Mourad Lahlou (Aziza) created a curious combination of humble corn, fancy tomatoes, and exclusive salmon caviar, spiced with vadouvan (curry mix), chili, cumin, and caraway. His other presentation was of an egg filled with potato foam and charmoula (herbs, lemon and garlic mix), harissa, chili, cumin, and caraway.
Martin Castillo (Limon) used Peruvian leche de tigre (citrus-based chili sauce) to marinate lobster, shrimp and fish for his Limon shooter. He also used aji Amarillo for his crab-staffed potato causas.
Anjan Mitra managed to pack cumin, red chili, coriander, cloves, black cardamom, green cardamom, bay leaves, and fennel into his flavorful lamb and potato croquettes.
Ranjan Dey (and daughter Sarah, New Delhi Restaurant) came up with mini samosas dipped in tamarind chutney.
Hoss Zare (Zare at Fly Trap) made his delicious crostini with 7-spice braised lamb shank, added turmeric and roasted garlic butter, and topped it with watercress. His yogurt soup contained rose petals, cumin, dill, raisins, radishes, cucumbers, and saffron oil.
Laurence Jossel (Nopa, Nopalito) made an olive oil poached spiced albacore with cumin, coriander, fennel, red chili, and black pepper. He also served a watermelon cocktail with mescal sangrita.
Gerald Hirigoyen (Piperade) got some help from his two young sons, and wowed the crowd lining up his marinated sardines with coriander and tomato concasse; Piperade tartlets with Serrano crisp and piment d’espelette, and 5-spice oxtail salad with herbed vinaigrette, star anise, cinnamon, cloves, Sichuan pepper, and fennel seeds.
To wash this festival of spices down, David Nepove mixed up A New Frontier with (ri)1 whiskey.
Steven McCormick was squeezing limes for Don Roberto margaritas.
Reza Esmaili concocted aromatic aperitifs.
Duggan McDonnell used Campo de Encanto Pisco for his pisco sours.
Lodi Winegrape Commission (Mark Chandler, executive director) poured some Deadly Zins.
DJ Daniel J. Louie covered it all with the sounds of music.
Held at the Colonial Ballroom of the historic Westin St. Francis, SF Chefs 2010 Spice Party was presented by Frontier Natural Products Co-op (Ellen Bouchard, brand manager) on the eve of the Opening Night.
Some of the best chefs of the city faced a challenge of using similar spices in ethnic dishes, originated in far removed from each other countries and cultures.
Mourad Lahlou (Aziza) created a curious combination of humble corn, fancy tomatoes, and exclusive salmon caviar, spiced with vadouvan (curry mix), chili, cumin, and caraway. His other presentation was of an egg filled with potato foam and charmoula (herbs, lemon and garlic mix), harissa, chili, cumin, and caraway.
Martin Castillo (Limon) used Peruvian leche de tigre (citrus-based chili sauce) to marinate lobster, shrimp and fish for his Limon shooter. He also used aji Amarillo for his crab-staffed potato causas.
Anjan Mitra managed to pack cumin, red chili, coriander, cloves, black cardamom, green cardamom, bay leaves, and fennel into his flavorful lamb and potato croquettes.
Ranjan Dey (and daughter Sarah, New Delhi Restaurant) came up with mini samosas dipped in tamarind chutney.
Hoss Zare (Zare at Fly Trap) made his delicious crostini with 7-spice braised lamb shank, added turmeric and roasted garlic butter, and topped it with watercress. His yogurt soup contained rose petals, cumin, dill, raisins, radishes, cucumbers, and saffron oil.
Laurence Jossel (Nopa, Nopalito) made an olive oil poached spiced albacore with cumin, coriander, fennel, red chili, and black pepper. He also served a watermelon cocktail with mescal sangrita.
Gerald Hirigoyen (Piperade) got some help from his two young sons, and wowed the crowd lining up his marinated sardines with coriander and tomato concasse; Piperade tartlets with Serrano crisp and piment d’espelette, and 5-spice oxtail salad with herbed vinaigrette, star anise, cinnamon, cloves, Sichuan pepper, and fennel seeds.
To wash this festival of spices down, David Nepove mixed up A New Frontier with (ri)1 whiskey.
Steven McCormick was squeezing limes for Don Roberto margaritas.
Reza Esmaili concocted aromatic aperitifs.
Duggan McDonnell used Campo de Encanto Pisco for his pisco sours.
Lodi Winegrape Commission (Mark Chandler, executive director) poured some Deadly Zins.
DJ Daniel J. Louie covered it all with the sounds of music.
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