Chefs Michael Tusk And Craig Stoll To Cook For The James Beard Foundation's Taste America San Francisco Slideshow
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
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
