Chefs Michael Tusk and Craig Stoll to Cook for the James Beard Foundation’s Taste America San Francisco Slideshow

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James Beard Award-winning chefs will prepare dinner and cocktail bites on October 23

Reception

Guests enjoyed Champagne and signature cocktails during the reception and walk-around tasting

Dish by Chris Marchino

Octopus Terrine with Salsa Verde by Chris Marchino, Cotogna, San Francisco.

Dish by Rocky Maselli

Buffalo Milk Ricotta with Figs, Honey, Pomegranate, and Bread Crumbs by Rocky Maselli, A16, San Francisco

Dish by Stffan Terje

Lamb Carne Crudo with Anchovies, Herbs, and Pangrattato by Staffan Terje, Perbacco, San Francisco

San Francisco Team

Suzette Gresham (Acquerello, San Francisco) and her team at their oyster station

Dish by Craig Stoll

Wild Fennel Sformatino with Fresh Snails and Fennel Flowers by JBF Award winner Craig Stoll, Delfina, San Francisco

Dish by Tony Mantuano

Winter Squash Antipasto with Candied Almonds, Pepperoncino, and Taleggio by JBF Award winner and All-Star Tony Mantuano, Cafe Spiaggia, Chicago

Dish by Michael Tusk

Chickpea Vellutata with Tierra Farm Peppers, Tubetti, and Smoked Black Cod by JBF Award winner and Local Star Michael Tusk, Quince, San Francisco

Dish by Tony Mantuano

Pork Shoulder with Roasted Peppers, Polenta, Mieli Thun Chestnut Honey, and Radishes by JBF Award winner and All-Star Tony Mantuano, Cafe Spiaggia, Chicago

Dish by Sarah Rich

Walnut Cake with Roasted Quince and Zabaglione by Sarah Rich, Rich Table, San Francisco

San Francisco chefs

JBF Taste America San Francisco chefs

Sur La Table Cooking Demo

JBF Award winner and All-Star Tony Mantuano, with his wife and partner Cathy Mantuano, at the Sur La Table cooking demo

Dish by Tony Mantuano

JBF Award winner and All-Star Tony Mantuano’s Red Wine–Braised and Grilled Lamb with Giant White Beans

Sur La Table

Rocky Maselli at at the Sur La Table cooking demo