Michelle Mah was a sous chef at the Grand Cafe two and half years ago when she was asked to consider the head chef’s position at Ponzu, another Kimpton Hotel & Restaurants property located around the corner in San Francisco’s theater district...
Chefs have long had a number of flavor enhancers at their disposal in the kitchen, including salts in a veritable rainbow of colors and descriptions, exotic vinegars, and a variety of infusions. Now, their latest tool for creating innovative...
The Presidio Social Club opened in late December just inside the busy Lombard Gate to San Francisco’s historic Presidio, a former Army post that now is a national park with views of the bay.It wasn’t easy opening a restaurant in a 100-year-old...
Many wine lists are organized by grape variety—and generally the categories are those of such major international grapes as Cabernet, Merlot and Chardonnay. Wines that are not made primarily from these varieties fall into the category of “Other...
The Presidio Social Club opened in late December just inside the busy Lombard Gate to San Francisco’s historic Presidio, a former Army post that now is a national park with views of the bay.It wasn’t easy opening a restaurant in a 100-year-old...
Executive chef-owner Chris Santos cooks a seasoned airline chicken breast on a griddle, pressed down by a brick.He makes a waffle batter using half chestnut flour and half all-purpose flour. He adds chestnut pieces and cooks it into round waffles...
After giving up the bright lights of big cities to take a job as executive chef of the isolated but luxurious Hotel Hana-Maui in Hawaii, David Patterson now finds his nights are illuminated in large part by the moon and stars.Since being lured to...
Executive chef Guillermo Pernot browns chicken thighs, garlic sausage and pork tenderloin in olive oil. He adds onion, sweats it and then adds garlic and bell pepper.He adds rice, coats it in oil, then adds chicken broth, saffron, salt and paprika...
