2013 Classes & Demos

Food Arts Industry Day: Conversations, Discoveries and Collaborations

2013 CLASSES & DEMOS

Food Arts Industry Day: Conversations, Discoveries and Collaborations

Take Advantage of a Very Special Discounted Rate for SF Chefs Participants! We are reserving a special seat for you with an exclusive invitation to attend our first ever Food Arts Industry Day on Friday, August 2 – a day of learning and networking for Industry professionals, limited to only 100 seats. Use promo code – industryexclusive – today through July 22nd, and Food Arts Industry Day passes are only $20, $16 for Visa Signature cardholders! Visa Signature® cardholders, please use the first 6 digits of your Visa Signature card as your promo code. Tickets are regularly priced at $65, ...

Presented by Food Arts and New Zealand


Destination Portugal

2013 CLASSES & DEMOS

Destination Portugal

The other wine country of Iberia is producing many of the most exciting European wines today. Unique varietals, definitive terroir, and a signature wine style free of international homogeneity equate to a Portuguese wine imprint that is at once authentic and distinctive, bold and defined…and always memorable from the first glass. Sommelier Eugenio Jardim will lead you through a master class tasting of six wines exploring a range of Portuguese bottlings paired with a delightful cuisine. A not to miss epicurean adventure!

Presented by Wines of Portugal

Saturday, August 3rd @ 10 a.m.

Grand Hyatt


The Editor’s Panel: Inside the American Restaurant Scene – Coast to Coast Opinions and Insights

2013 CLASSES & DEMOS

The Editor’s Panel: Inside the American Restaurant Scene – Coast to Coast Opinions and Insights

For many, to be a food writer or editor is a dream come true. Learn what it’s really like to report on restaurants, cooking, and the culture of food and beverage from this esteemed group of journalists and editors. They’ll open up about their culinary passions, the process, the American dining scene, their favorite experiences and guilty pleasures. Participants: Miriam Morgan - The San Francisco Chronicle Kim Severson - The New York Times Tom Sietsema - The Washington Post Margo True - Sunset Moderated by: Andrew Freeman - Andrew Freeman & Co.

Presented Andrew Freeman & Co. and Sunset

Saturday, August 3rd @ 11 a.m.

Grand Hyatt


Get Fresh with Stone Fruit!

2013 CLASSES & DEMOS

Get Fresh with Stone Fruit!

Participating Chefs: Gary Danko - Restaurant Gary Danko, Joanne Weir - Copita Tequileria y Comida Join friends, and lauded chefs, Gary Danko and Joanne Weir for a collaboration featuring some of summer’s most enjoyable treats – stone fruit. The chefs will be mixing, blending and salting a frosty cherry margarita, one of Weir’s most loved treats at Copita Tequileria y Comida, and a cool, summer salad. Danko will bring his fresh twist on modern American cuisine. This might be SF Chefs’ most juicy and refreshing demo.

Saturday, August 3rd @ 11 a.m.

Bloomingdale's

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Blending Napa Valley Cabernets

2013 CLASSES & DEMOS

Blending Napa Valley Cabernets

Celebrating its 40th anniversary this year, Conn Creek harvests grapes from nearly all of Napa Valley’s diverse sub-appellations, utilizing their expertise in blending the best vineyard sites and small lots to craft its distinguished lineup of Cabernets. Conn Creek brings their Barrel Blending Experience to SF Chefs! You’ll taste four of Conn Creek’s acclaimed single-vineyard Napa Valley Cabernets, their Napa Valley Cabernet Franc, and ultimately their flagship Anthology blend – a virtual exploration of Napa Valley terroir, and a fascinating study in the art of blending.

Presented by Conn Creek

Saturday, August 3rd @ 11 a.m.

Grand Hyatt


DIY Cocktail Mixers

2013 CLASSES & DEMOS

DIY Cocktail Mixers

Why buy grenadine, flavored simple syrups, specialty sodas, or other premium cocktail ingredients when making your own is easy, fun and tastes better? Three of San Francisco’s top cocktail experts, including Camper English of Alcademics.com, will share their tips for making cocktail mixers at home, as well as demonstrate some of the delicious drinks you can use them in. They’ll divulge their secrets for infused spirits and liqueurs (like vanilla-fig tequila), flavored syrups (including ginger syrup and wine reductions), homemade sodas, tonic water and more. Fine Cooking’s Senior Editor, Denise Mickelsen, will moderate. Guests will leave with a booklet of ...

Presented by Fine Cooking

Saturday, August 3rd @ 11:30 a.m.

Grand Hyatt


Seven Percent Solution Tasting

2013 CLASSES & DEMOS

Seven Percent Solution Tasting

Roughly 93% of Northern California Vineyard acreage is planted to eight major grape varietals with the remaining 7% acreage home to numerous, lesser known varietals. Moderated by Jon Bonne, wine editor for the San Francisco Chronicle, this unique tasting will showcase five wineries who are embracing these ‘seven percent’ varieties and creating some incredibly rare wines. Featured Wines Arnot Roberts Forlorn Hope Idlewild Wines Matthiasson Ryme Cellars Moderated by: Jon Bonne, The San Francisco Chronicle

Presented by The San Francisco Chronicle

Saturday, August 3rd @ 4:30 p.m.

Grand Hyatt


Come to the Table: Best Chefs of the Year Roundtable

2013 CLASSES & DEMOS

Come to the Table: Best Chefs of the Year Roundtable

Every year, San Francisco magazine selects its Best Chefs of the Year. Join us for a casual and lively roundtable discussion with these luminaries to discuss the state of the food nation in San Francisco. Sara Deseran, editor-at-large of the magazine, will be there to ask the hard questions: What's the toughest part of running a restaurant in San Francisco? Is beer the new wine? Have we moved on from figs on a plate? And most importantly, how do you get a reservation? Best Chefs: Stuart Brioza and Nicole Krasinski (State Bird Provisions) Best Sommelier: Ceri Smith (biondivino wine boutique) ...

Presented by San Francisco magazine

Saturday, August 3rd @ 4:30 p.m.

Mandarin Oriental


The Eater Chef Challenge: Winner Takes The City

2013 CLASSES & DEMOS

The Eater Chef Challenge: Winner Takes The City

Team 1: David Bazirgan - Fifth Floor, Mark Dommen - One Market Team 2: Omri Aflalo - Bourbon Steak, Mark Sullivan - Spruce Judges: Denise Mickelsen - Fine Cooking, Margo True - Sunset, Tom Sietsema - The Washington Post, David Lawrence - 1300 on Fillmore Chefs throughout the Bay Area are rolling up their sleeves and sharpening their knives in anticipation of this San Francisco face off! Two teams of the culinary community's best chefs will attempt to out-cook, out-plate and out-do one another in a race against the clock. With a mystery market basket of ingredients to tackle, each ...

Presented by Eater and Le Creuset


Chef Charles Phan: A Modern Pairing With Distinct Belgian Beers

2013 CLASSES & DEMOS

Chef Charles Phan: A Modern Pairing With Distinct Belgian Beers

Participating Chefs: Charles Phan - Slanted Door Group, Marc Stroobandt - Master Beer Sommelier The key to Chef Charles Phan’s success is his fresh and modern approach to any and all types cuisine using the best, local ingredients. Stella Artois has challenged Chef Phan to present a contemporary dish to pair with some of their most notable beers including Hoegaarden, Stella Artois, Leffe Blonde and Leffe Brune. Marc Stroobandt, Master Beer Sommelier, will explain why these pairings are so forward thinking. The tasting demonstration will begin with a Stella Artois Cidre toast!

Presented by Stella Artois


Test Your Wine Knowledge: Blind Tasting with Top SF Sommeliers & You!

2013 CLASSES & DEMOS

Test Your Wine Knowledge: Blind Tasting with Top SF Sommeliers & You!

Wine Spectator's Gwendolyn Osborn and three of SF's top Sommeliers – Christie Dufault, Chris Gaither and Yoon Ha – will teach you what it takes to analyze wines in a blind tasting, using Wine Spectator’s methodology. As a group you will blind taste through a line-up of six different wines, each from different regions and grape varieties. Not even the sommeliers will know what they are tasting!

Presented by Wine Spectator

Sunday, August 4th @ 10:30 a.m.

Grand Hyatt


This Is How I Roll: Indian, Afghan and Chinese Flatbreads

2013 CLASSES & DEMOS

This Is How I Roll: Indian, Afghan and Chinese Flatbreads

Did you know that with one basic recipe you can make a variety of savory breads from around the world? From fenugreek-flecked Indian roti to potato-filled Afghan bolani to scallion-studded Chinese cong you bing, crisp hot breads from the griddle are popular in a multitude of cuisines. Fine Cooking contributor Thy Tran and Sharon Nahm of E&O Asian Kitchen will teach you how to select flours, oils and fillings to reflect key flavor profiles; how to roll flaky breads; and how to cook them perfectly. Guests will enjoy a lively interactive demo and sample delicious tastes of all three breads. ...

Presented by Fine Cooking

Sunday, August 4th @ 11:15 a.m.

Bloomingdale's