SF Chefs was an event held the first weekend of August in San Francisco, celebrating the finest restaurants in the city. As the International Culinary Center of California we joined in the fun and had a table at the Union Square tent. We were thrilled to be side by side with such dynamic restaurants as Boulevard, Waterbar and Frances!
Cesare Casella, our Dean of Italian Studies happened to be out at our school that week, and became The International Culinary Center of California’s main attraction at the event. We served his scrumptious food to alert all that our west coast campus will be adding Italian classes to its roster. We were honored to be asked to give a demo to the crowd. Cesare kept it simple making Pasta al Pomodoro but even with something so simple, I learned a new technique. Cesare always uses canned whole Marzano tomatoes (they are sweeter) and crushes them with his hands. He adds them to sweating white onions and lets it cook a while. Then he throws the spaghetti directly into the tomatoes and lets it cook that way. One pot cooking. Tons of basil are added just before coming off the fire. Sharp Pecorino cheese finished off the dish. Delicious! Cesare as usual charmed everyone.
Cesare and I were thrilled to be at the opening ceremony and help cut the cake, which depicted the skyline of this marvelous food city. It was fun to stand next to Mourad Lahlou from Aziza and our Dean and Pastry doyenne of SF, Emily Luchetti. Thank you San Francisco for welcoming us with open arms!
If you plan on visiting San Francisco for a food experience, combine it with this event. You’ll taste a little bit of foggy heaven in a few hours. Just remember it is cold in San Francisco in August…great eating weather. Under the tent you’ll find an explosion of SF’s best restaurants and wines. You will bob from table to table in a sea of food and drink amidst an amazing and sophisticated crowd. It is an event not to be missed!