Chocolate and Nutella burgers from Hubert Keller's Burger Bar. Also, Fleur de Lys served white gazpacho with cucumber and green grapes scented with vanilla oil.
- Chocolate and Nutella burgers from Hubert Keller's Burger Bar. Also, Fleur de Lys served white gazpacho with cucumber and green grapes scented with vanilla oil.
- Colorful heirloom garden salad from Angelo Auriana, Ristobar. Homegrown heirloom tomatoes, candied beets, pickled zucchini in California olive oil dressing served with Rulli homemade semolina bruschetta.
- Mark Dommen, One Market.
- Percy Whatley from The Ahwahnee made white gazpacho rock shrimp pimenton.
- Fifth Floor's Jennie Lorenzo offered spoonfuls of salmon crudo with a citrus vinaigrette and shiso.
- Andrew Freeman with Ryan Scott of Ryan Scott 2 Go.
- Poggio's Peter McNee.
- Dmitry Elperin of The Village Pub plated a jardiniere of summer vegetables picked from SMIP Ranch.
- Michael Mina and sons Sammy and Anthony were working with their dad. Per Mina, Restaurant Michael Mina will move into the former Aqua space during the third week of October. They are currently rennovating the space.
- Steffan Terje's beets.
- Darren Lacy's shrimp salad from Luques Restaurant & Bar in the Chancellor Hotel.
- Eye on the Bay's Liam Mayclem stopped to chat with Palio d'Asti's Dan Scherotter.
- Nombe co-owner/chef Nick Balla and co-owner/sake sommelier Gil Payne were on hand serving suimono paired with shots of sake.
- Chad Newton of FK Restaurants and Hospitality whipped up watermelon agua fresca with black tapioca pearls, pickled vegetables, basil and chili threads.
- The Cranberry Marketing Committe was represented by Aimee and Danny, who work at Il Cane Russo and Orson, respectively. They prepared summer heirloom tomato gazpacho with jalapeno cranberry relish and peppercress.
- Roasted corn ravioli with sliced pork loin,corn sauce and fino basil oil - a delicious dish from Rose Pistola's chef Armando Paniagua.
- E&O Trading Co.'s Arnold Eric Wong and team served minced lamb lettuce cups with water chestnuts, shiitake, hoisin and shiracha. Wong and Tablehopper's Marcia Gagliardi hosted Friday night's after party at E&O Trading Co., "Happy Ending: A Tablehopper Asian Street Food Party."
- Sophiane Benaouda and her Grand Cafe team presented gourgeres with heirloom tomatoes and chervil as well as these salted caramel French macaroons.
- Gregory Short, Masa's.
- With 1,500 attendees per event, SFChefs is already facing capacity issues in its second year, says Andrew Freeman of Andrew Freeman & Co. There's no shortage of enthusiasm in the city for this one of a kind showcase.
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