Joshua Skenes and Saison: Food & Wine Best Chef

Chef Joshua Skenes

We are so proud that our grad, Joshua Skenes was named one of Food & Wine’s Best New Chefs this year.  FCI then had two things to celebrate on my visit to San Francisco last week.  We took the opportunity to toast the birthing of The French Culinary Institute/ICC (at the International Culinary Center) of California and Joshua’s great achievement.

Jacques Pepin and I hosted  a grand dinner for press and the San Fran chef community on June 20th, at Saison, Josh’s restaurant.  The menu was as exciting as delicious.  I love the simplicity of the restaurant and the fact that you not only peek into the kitchen but feel an extension of it.  One lusts after the Molteni stove. In the entrance alleyway, there is an outdoor bar with a brick pizza oven-like fire raging. (In San Francisco that is welcomed year round.) Josh loves to control the fire and play with it.  He started the menu with a slightly smoked California caviar. The bounty of the California farm basket was weaved in every dish.  Just look at the presentation!  And my favorite was the roasted popcorn ice cream. If you can get in, go there, it is fantastic.  And tell Josh Dorothy sent you!

(photos Marc Fiorito, GammaNine.com)

The pizza oven

Dorothy, Dean Jacques Pepin, Joshua Skenes

The French Culinary Institute of California Media Launch Event

Saison, San Francisco, June 20, 2011

Menu

Caviar

Wild Spot Prawn

Brassicas

Crustaceans

Pasternack’s Rabbit

Preserve Lemon

Popcorn Ice Cream

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