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San Francisco's Revue Gala Tasting Menu


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Matthew Accarrino { SPQR }

Bone Marrow Sfomatino, Smoked Bacon, and Onions

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John Paul Carmona { Manresa }

Boudin Blanc, Dates, and Wild Watercress

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Maximilian DiMare { Wood Tavern }

Crispy Pork Belly, Bacon-Braised Red Lentils, Spinach, Soft Poached Egg, and Chives

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Louis Maldonado { Aziza }

Marinated Striped Bass, Caviar, Green Strawberries, and Goose Valley Brown & Wild Rice

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Thomas McNaughton { flour + water }

Ravioli Doppio of Pork and Pea

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Scott Nishiyama { Chez TJ }

Moulard Duck Foie Gras “Neige,” Blackberry, Cashew Purée, Sunchoke Salad, and Housemade Mustard Toast

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HOTEL CHEF


Josh Thomsen { The Claremont Hotel Club & Spa }

Goat Cheese-Potato Terrine, Slow Roasted Baby Beets, and Aged Balsamic Syrup

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PASTRY CHEFS


Melissa Chou { Aziza }

Crème Fraîche Panna Cotta with Plum Soup

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Catherine Schimenti { Michael Mina }

Apricot Mousse, Cherries, and Lemon Verbena


MIXOLOGISTS


Erick Castro { Rickhouse }

The Lusty Maritime Punch: Featuring Highland Park Single Malt Scotch Whisky

The Statesman

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Brian MacGregor { Jardinière }

Tippler’s Delight

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SOMMELIER


Sarah Valor { Commis }

wine pairings with each chef's dish

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RESTAURANT CONCEPT


Joshua Skenes { Saison }

Little Roots, Braised with Bonito, Caramelized Shoots, Flowers, and Leaves

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RESTAURATEUR


Shelley Lindgren { SPQR and A16 }

Sardine Crostini with Minted Peas and Pickled Onions

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HOST CHEF


Martin Brock { Gary Danko }

Cured New Zealand Salmon, Jicama, Lotus Root Chips, and Curry Rémoulade

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VIP HOST CHEF

J.W. Foster { Fairmont San Francisco }

Petrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche

House Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad

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SPONSORS
Ghirardelli Square Fairmont Heritage Place at Ghirardelli Square Jade Range
Vitamix Winston Industries New Zealand Nutured Seafood
Highland Park Steelite Goose Valley
Tri Mark Canada Pork 7x7 Magazine
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