SF Chefs: The Dinner Party Project Comes to T-Lish
by Sara Deseran under Uncategorized with No Comments
Sunday, July 8, 2012
Imagine this: Three awesome chefs—Alex Ong of Betelnut, our own Telmo Faria of Tacolicious, and Ryan Farr of 4505 Meats—wielding big knives as they take on whole animals (a pig, a halibut weighing in a 15 pounds-plus) and cut them down to size in order to create the most awesome dinner ever, all in front of your very eyes. From this, envision a street-food inspired meal served far from the street (actually in the amazing private dining room of Tacolicious)—an exotic meal full of worldly flavors from dried shrimp to pickled jalapeños, and dishes from Fijian-style coconut milk ceviche to Mexican-style pork al pastor. Oh, and did we mention there’s an auction of the cuts of meat left after Ryan Farr of 4505 Meats, butcher to the stars, has his way with a pig?
It boggles the mind.
So if you can’t imagine it, no problem. All you need to do is show up and eat.
If you haven’t signed up for the “Street Feast” SF Chefs Dinner Party Project being hosted at Tacolicious at 6:30 pm on Thursday, July 19, I suggest you do it soon. Tickets are selling out. (And you must purchase a ticket in advance.)
$85 for Visa Signature Members; $95 for general admission. To purchase tickets, go here.
Campari cocktail “el viajero”
Reception & Chef Alex halibut cutting demo
First course (Family Style)
Local halibut 2 ways
sashimi, Tory Farms peaches, serrano, ponzu
Kokoda, Fijian ceviche, chiles, lime, coconut milk, garlic chips
frutas con limon y chile; cucumber, tomato, peaches
tamarindo-habanero pork baby back ribs, jicama “slaw”
Main Course (Family Style)
Roast pork, Mexican style adobo
24 hour sous vide Filipino pork adobo, scallion pancakes
Beggar’s chicken, stuffed with pork belly & mushrooms, presented tableside
Local albacore “al pastor”
Served with: la palma tortillas, arroz verde, seasonal veggies, 3 salsas and pickled things
Watermelon, citrus-mint sauce, watermelon ice, Peach tart, honey-ginger ice cream