7x7 is proud to sponsor SF Chefs, the annual, hotly-anticipated food/wine/spirits bonanza that is the quintessential San Francisco culinary experience. The event occurs July 30th through August 5th, and offers guests exclusive access to the city's most innovative and lauded industry professionals and personalities.
An excellent preview of SF Chefs, the Dinner Party Project, is a unique series of dining events inspired and curated by local chefs who have developed deep friendships and connections in an intense industry: "Whether they meet at the market each week, work in the kitchen side-by-side or just love getting together for late-night adventures, San Francisco chefs share a special bond. Throughout June and July these friends will collaborate for one night only, sharing with diners a glimpse into their friendships, cooking styles and culinary dreams."
Each dinner commences with specialty aperitif using Campari, the project's presenting sponsor. A portion of the proceeds from each dinner benefits the Center for Urban Education and Sustainable Agriculture (CUESA).
Tickets are still available for remaining Projects—click here for details and to score available seats!
Here's what went down at the June 11th event:
DINNER PARTY PROJECT #1
Participating Chefs: Thomas McNaughton - Flour + Water, Brandon Jew - Bar Agricole, Pastry Chef Belinda Leong
THE LOCATION
The Dough Room at Flour + Water
THE CONNECTIONS
Thomas McNaughton and Pastry Chef Belinda Leong met during their time at Gary Danko—and they later became roommates. Thomas and Chef Brandon Jew got to know each other in the kitchen of Quince. When these three got together to prepare an intimate multi-course feast, guests found out what happens when chefs live together, have late-night adventures and occasionally get into trouble. While cooking tableside the three friends regaled guests with tales of late-night meals and mischief in San Francisco and beyond. Wine pairings were generously provided by SCRIBE.
THE CAMPARI APERITIF
New Americano: with Amontillado Sherry, Carpano Antica Vermouth, Fever Tree Bitter Lemon Tonic, Orange Zest
THE MENU
Amuse
Squash, pine, watercress
Asparagus, morel, fava leaf
Oyster, corn, speck
Salmon, fennel, lemon verbena
Quail, plum, turnip
Lamb, peppers, black olive
Yogurt, rhubarb, sorrel
Chocolate, chicory, milk
Photos: Nikki Ritcher | nikkiritcher.com
