October 2, 2013
8pm - 10pm
690 Van Ness Avenue
San Francisco, CA 94102
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California Cuisine & How it's Evolved
San Francisco Magazine
Cortney Burns Bar Tartine
Joyce Goldstein Inside the California Food Revolution
Laurence Jossel NOPA ⋅ Catherine Pantsios SF Cooking School
Evan Rich Rich Table
After 30 years, many say San Francisco has finally come to have its own regional cuisine. With chefs creating so much of their own product in house, working side by side with farmers, and building menus that change on a daily basis, what does it really mean when we say “California Cuisine”?
The evening begins with an open coffee and dessert bar at 8pm. Desserts provided by Annie the Baker and Crumb.
A lively panel discussion follows promptly at 8:45pm with some of the city’s top talent moderated by Sara Deseran, editor at San Francisco Magazine, asking questions such as:
- “Farm to Table” and “Market Driven” are no longer just trends specific to the Bay Area. What does it mean today when we say “California Cuisine”?
- Does the traditional French brigade kitchen and style of cooking still have a place in California?
- How do chefs differentiate themselves when the community here has access to such a bounty of product at their fingertips? What’s being done to make food feel unique or special while maintaining the integrity of ingredients?
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