“Dare to dazzle” could have been the theme of the SF Chefs 5th Annual
Sang Yoon (left) and Chris Cosentino celebrated with pork at the Incanto booth on opening night of SF Chefs.
Food, Wine and Spirits Festival in San Francisco, where pork elevated the simple to the sublime.
“San Francisco, home to SF Chefs, is a dynamic, thriving restaurant town and is the center for many cutting-edge food trends,” says Stephen Gerike, director of foodservice marketing for the Pork Checkoff. “The industry looks to this market for inspiration, so it’s important to place pork front and center.”
Pork was a real showstopper at SF Chef’s dinners, demos and grand tastings throughout Union Square and beyond. As a platinum sponsor, the Pork Checkoff kicked off SF Chefs weekend in early August with a culinary adventure. Chef Chris Cosentino, who is known for his creative whole-hog cooking, teamed up with the Pork Checkoff to showcase all things pork.
Guests enjoyed delectable porchetta sandwiches and unique small bites, including meat cones from Boccalone, oysters and blood sausage, and rillettes and pork liver mousse on bruschetta. “All the guests enjoyed a memorable meal, and no one left hungry,” says Gerike, who adds that the Pork Checkoff has sponsored the SF Chefs Festival for four of its five years.
Pork Creates Intrigue on a Plate
A lineup of all-star chefs manned the Pork Checkoff’s booth in the grand tasting tent throughout the SF Chefs Festival, which caters to food industry professionals and foodies. Executive Chef Stephen Barber of Farmstead at Long Meadow Ranch opened the Friday night tasting with a pork terrine containing pork rillette and served the medallions with diced pickled green peaches.
Saturday morning’s booth featured John Fink, chef/owner of The Whole Beast in San Francisco. Fink showcased pork confit with Kaffir lime and green papaya slaw sliders. On Saturday night, Chef Tom Pizzica served his All American Belly Burger slider – a juicy pork belly patty with rosemary aioli, sharp Cheddar cheese and Granny Smith apples.
To wrap up the weekend, The Culinary Institute of America at Greystone’s Chef-Instructor Lars Kronmark hit a home run with pork hash over pickled beets with horseradish, fried quail egg, and Juniper oil for brunch.
“Throughout the weekend, there was more pork served and featured than any other protein,” Gerike says.
Giving Back to the Community
Pork made the party, thanks to support from the Pork Checkoff and the California Pork Producers Association (CPPA), which donated pork from 13 pigs for chefs to prepare at the tasting tent.
In addition, the CPPA donated three pigs to Meals on Wheels of San Francisco and four pigs to Project Open Hand to serve people in need. The donations to the two charities totaled 1,225 pounds of fresh pork.”
“The Pork Checkoff is proud to sponsor the SF Chefs Festival, which offers a remarkable opportunity to connect with the community, engage with food industry decision makers and highlight a world of flavors with pork,” Gerike says.
The photo above shows Sang Yoon and Chris Cosentino at the Incanto booth on the opening night of SF Chefs.