Bostini dessert from Scala's Bistro, by Executive Pastry Chef Tim Nugent (who also holds this position at Sir Francis Drake Hotel). Ingredients include creme anglaise custard with vanilla, orange chiffon sponge cake, and 55% bittersweet Valrhona chocolate
- Bostini dessert from Scala's Bistro, by Executive Pastry Chef Tim Nugent (who also holds this position at Sir Francis Drake Hotel). Ingredients include creme anglaise custard with vanilla, orange chiffon sponge cake, and 55% bittersweet Valrhona chocolate
- Dosa Chef Senthil Kumar who served two dishes: lamb kofta with buttered tomato sauce and raita, and potato croquette with mint and tamarind chutneys
- Preparing the offering from Carneros Bistro: lemon basil goat cheese ice cream on top of tomato marmalade
- Chef Jamie Lauren (from Absinthe, and former Top Chef contestant) goes for a refreshment after completing her chef demonstration
- Chef Jason Xu from Shanghai 1930, with his offering for Saturday's tasting tent
- Shanghai 1930's Sichuan Dumplings in Green Peppercorn Chili Broth: Chef Jason Xu's creation includes minced pork and ginger
- The four renowned speakers at Saturday morning's Culinary Matriarchs panel: Cindy Pawlcyn, Patricia Unterman, Nancy Oakes and Annie Somerville
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