The Grand Tasting Tent on Union Square hosted constellations of star chefs and thousands of fans during the annual celebration of epicurean delights in San Francisco.
On Sunday afternoon, lost in the crowd of revelers and overwhelmed with sights and aromas of master chefs’ creations, I tried my hardest to sample as many whimsical morsel s as possible, but soon realized that I should have dieted longer in anticipation of the grand food event.
I should have followed an example of Andrew Freeman, the president of Andrew Freeman & Co. and the SF Chefs co-producer, who admittedly went on a diet weeks in advance so he could “party like a rock star!” He surely looked good in the limelight of the interviewing media, even though working with the Golden Gate Restaurant Associationmust be tough on anyone’s waistline. Let me enchant and entice you mere bits from the feast like no other.
Gary Rulli (Emporio Rulli) and Michele Belotti (Ristobar) presented Agnolotti di Lidia – house made pasta stuffed with veal, pork, cheese and greens, and Bignolata – signature cream puffs so good, the Chef himself couldn’t resist them.
Adam Jones (Palomino) made chilled cucumber bisque with truffled sea salt, crème fraiche and micro basil. 
Another pleasingly vegetarian dish came from Robert Lam (Butterfly) – a great tasting green pea and curry creation. 
For the rest of us, who are still mourning the loss of foie gras to California culinary scene, Erik Lowe and Bruce Hill (Bix) came up with a clever substitute, “faux gras” duck liver pate with plum jam on toast. 
Diego Oka (La Mar Cebicheria Peruana) made a restaurant’s namesake Cebiche La Mar with halibut, uni and scallops in Leche de tigre with aji Amarillo foam, and another signature dish – Causa Anticuchera with octopus tartar on top of yellow potato causa with creamy huacatay sauce and Peruvian black olive foam. 
The delicious combination of octopus and potato wasn’t lost on Gustavo Romero Veytia (Credo) who presented his Polpo Galogo of braised octopod, house made chorizo, roasted garlic potato puree and Calabrese chili vinaigrette. 
Jordan Grosser (Honor Bar)is famous for his bone marrow creations, so the happy ticket holders to the Tent had a chance to try his bone marrow brulee with bulgogi, jalapeno, and garlic confit over grilled crostini . 
Matt Greco (Wente) made everyone happy with a prosciutto on toast sandwich topped with baby greens.
For dessert, the happy campers were flocking to Emporio Rulli’s display of triple crème puffs made with orange-pineapple-strawberry ice cream and Chantilly cream. 
Justin Everett (Murray Circle at Cavallo Point) in addition to his coriander smoked wild salmon with avocado mousse and pickled radish on house baked rye, also made an oat financier with peach ale preserves and brown sugar. 
Campari America put forward its best cocktails – Creole Strawberry Swizzle with SKYY Vodka, and Brunch Cup No. 5 with rye whiskey, vermouth, Amaro, Cynar, and orange bitters.A Food Network star Brian Boitano hosted the Dacor Demonstration Stage where legendary Master Chef and James Beard Winner Martin Yan prepared preview dishes from his new SF restaurant, M.Y. Chinaalong with Chef Arnold Eric Wong of E & O Asian Kitchen. Dan Dan Noodles were made of wheat flour, garnished with ground pork, and bathed in sesame seed, chili, ginger, sugar, vinegar, and soy sauce.
The major food event involved 250 chefs, 75 wineries, 30 bars, 14 venues, 4 grand tastings, 7 dinner parties, 2 after parties, 12 industry classes, 8 classes, 17 demos, and 1 chef challenge – all viewed and tried by about 20 000 guests of SF Chefs.
Sunday Grand Tasting Tent proceeds supported La Cocina. Other beneficiaries of the event included Golden Gate Restaurant Association Scholarship Foundation, Meals on Wheels of San Francisco, The Center for Urban Education about Sustainable Agriculture (CUESA), and the San Francisco and Marin Food Banks. More information at: www.sfchefsfoodwine.com
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