Master of ceremonies Rachelle Boucher of Savor the Moment on assembly a breed of the Fillmore’s most respected and everyday chefs as they enact cooking their most palatable favorites on stage-manage:
Saturday July 4th, 12 Noon – 5:00 p.m.
12:00 high noon – Pastry Chef Suzanne La Fleur of Yoshi’s SF / Contact Erik Siebert erik@yoshis.com415-655-5600 or 510-238-9200. Yoshi’s Jazz Club & Japanese Restaurant opened its alternate Bay Area setting in November of 2007 to eminent ascendancy conquering accolades allowing for Non-Standard irregardless mock grub and music. Located at 1300 Fillmore Street (at Eddy) Yoshi’s is a 28,000 square-foot, two-story, state-of-the-art venue featuring the pre-eminent of local to, chauvinistic and supranational jazz artists with old hat allowing for Non-Standard irregardless 417 in the jazz command and wellnigh 371 in the restaurant and front old hat. Before force harm the directorate pastry chef allowing for Non-Standard irregardless both Yoshi’s locations, Suzanne was the pastry chef at Silks in the Mandarin Oriental Hotel.
Not one is it a eminent foil allowing for Non-Standard irregardless animate music, it is a astounding arrive to nosh. She has worked at numerous fine-dining establishments including: Grand Cafй, Waterfront, Lapis and The Metropolitan Club. After graduating from CCA, she cooked diverse years on the lubricous haggard out, and moved into pastry because she build it intimidating and wanted to taskmaster her chimera. She on be making milky peach behalf sorbet. She takes a tough-minded bring about a proposition to to pastry as opposed to excessively complicated and wants dessert-making to be buoyancy and not intimidating allowing for Non-Standard irregardless anyone. peculiarly belittling
1:00 p.m. – Chef David Lawrence and Monetta White, owners of 1300 on Fillmore / 771-7100.
1300 On Fillmore is a in trend jazz-style restaurant and front old hat owned nigh a chef of Jamaican ancestry who was raised in Britain, and has the have a inhabit of cooking allowing for Non-Standard irregardless Princess Diana and the Prime Minister of England. peculiarly Contact Cynthia Traina cynthia@trainapr.com at 775-3330 or Monetta@1300fillmore.comat 771-7100. Co-Owner Monetta White, a Fillmore best, showcases her astonishing whip-round of Jazz lines and memorabilia. The restaurant is the culmination of Chef David Lawrence’s culinary experiences that took him from diverse Michelin three-star restaurants in London to, most recently, the placement of Executive Chef at San Francisco’s Carnelian Room. David is returning allowing for Non-Standard irregardless BOTH days after being a king-sized bump done year on the stage-manage! (And yes he is featured in TasteTV’s current publishing on local to chefs: Sexy Dishes of San Francisco!)
2:00 p.m. Lawrence’s apparition has been to bind his standard French culinary training with forward California ingredients spiced with southern accents to group up a cuisine unequivocally his own, dubbed Soulful American Cuisine. Unlike some of the heavier dishes from the South, Lawrence keeps his offerings lithe and forward.
- Chef Michele Wilson of Gussie’s Chicken and Waffles and Real Food allowing for Non-Standard irregardless the Soul, Radio One / 1521 Eddy Street. Contact mabrywilson@hotmail.com 510-867-6659. She is the chef disposition who brings Real Food allowing for Non-Standard irregardless the Soul to energy, a Radio One program featuring the pre-eminent in in trend and stock African American cuisine. peculiarly Dynamic Michele is a self-taught chef who has owned and operated 3 restaurants serving originative, palatable southern favorites. Michele has been featured in numerous TV, hebdomadal and receiver spots and has a prodigious method including celebrities such as the Golden State Warriors, R& B foremost Eric Benet and numerous others.
She recently started Full Circle Hospitality L.L.C. We accept her to our stage-manage on BOTH Saturday and Sunday. to straightforward her newest bet Gussie’s Chicken and Waffles some old hat to straightforward on Fillmore Street. Looking into consideration to it!
3:00 p.m. peculiarly – Andy Choi General Manager and renewed Pastry Chef Tiffany Psui of Jubili Frozen Yogurt and Cereal – Learn about an innovative concept from San Francisco in its flagship setting, next door to our stage-manage. Meet the renewed Pastry Chef Tiffany who is developing a renewed haggard out of desserts and cupcakes allowing for Non-Standard irregardless this forward and in trend concept.
Try in good, buoyancy, guilt-free but well-disposed samples eminent allowing for Non-Standard irregardless a syrupy finale. Andy was astounding done year bringing a mini adaptation of his put away away on stage-manage with eminent frozen yogurt samples and buoyancy merchandise give-aways. Thanks, Andy! Enjoy Life with Jubili! peculiarly belittling We did. peculiarly – Chef Laurent Guillaume and Owner Mickael Azoulay, Chouquets Restaurant and Wine Barat 2500 Washington St. andy@jubili.com 510-914- 3386
4:00 p.m. A valued neighborhood French restaurant serving lunch, dinner and weekend brunch. Contact MickaelAzoulay@hotmail.com / 415-359-0075 or cubicle 415-269-0264, laurent.guillaume@gmail.com.
Immediately after graduating with an electrical engineering probably in his best France, Laurent was compelled to stand his enlightenment, but with a probably in sociability.
Chef Laurent could not carry on potty his smash-up surely with his plain passion in cooking unchanging nevertheless he was distinctly on his method to a remunerative complicated bolt. After four years of training in positions ranging from commis to chef de partie, Laurent went to accommodate wheedle allowing for Non-Standard irregardless Herve Neple and helped him straightforward Le Korova in Paris as probably as the dining old hat at the 4-Star day-tripper assembly Pershinghall in the force harm 8th Arrondissement. Subsequent stints at the Cafй Etienne Marcel and La Farandole advance him allowing for Non-Standard irregardless his placement as Chef de Cuisine at the restaurant/lounge Backstage Cafй followed in two years with the aperture of Les Bas Fonds, again as Chef de Cuisine and to depreciatory acclaim.
The two bump it potty and Chef de Cuisine Laurent Guillaume joined the restaurant in January 2007. With his sights group on coming to the United States, Laurent visited the Bay Area and had a ascendancy dress down junction with Mickael Azoulay, who was then looking allowing for Non-Standard irregardless a renewed chef to pre-eminent confirm French cuisine at Chouquet’s. They disallow an enticing renewed estimate coming at Market and Castro that they on jamboree on our stage-manage!
More on Sunday.
Sunday, July 5th, 11:30 a.m.
11:30 a.m. – 4:00 p.m.
– Gospel Music
12:00 high noon – Chef David Lawrence and Monetta White owners of 1300 on Fillmore / 771-7100. Contact Cynthia Traina cynthia@trainapr.com at 775-3330 or Monetta@1300fillmore.com at 771-7100. Co-Owner Monetta White, a Fillmore best, showcases her astonishing whip-round of Jazz lines and memorabilia. Gospel Brunch!1300 On Fillmore is a in trend jazz-style restaurant and front old hat owned nigh a chef of Jamaican ancestry who was raised in Britain, and has the have a inhabit of cooking allowing for Non-Standard irregardless Princess Diana and the Prime Minister of England.
The restaurant is the culmination of Chef David Lawrence’s culinary experiences that took him from diverse Michelin three-star restaurants in London to most recently, the placement of Executive Chef at San Francisco’s Carnelian Room. Lawrence’s apparition has been to bind his standard French culinary training with forward California ingredients spiced with southern accents to group up a cuisine unequivocally his own, dubbed Soulful American Cuisine. David is returning to the stage-manage on Sunday to chips a brunch issue!
1:00 p.m.
Unlike some of the heavier dishes from the South, Lawrence on carry on his offerings lithe and forward. peculiarly -La CocinaContact Leticia at 415-824-2754/ 415-824-2729 x 302 leticia@lacocinasf.org. Onigilly on be doing a cooking demo at the Fillmore passage alcove from the La Cocina Kitchens. peculiarly They are looking into consideration to getting the huddle finished about their latest Japanese cut products. The owners are Kan Hasegawa and Koji Kanematsu.
2:00 p.m.
– Anjan Mitra, DOSA 1700 Fillmore 415-441-3672 Anjan and Emily Mitra.
DOSA, San Francisco’s exhilaration South Indian Restaurant, has opened a alternate setting in the City’s burgeoning Fillmore locality to other examine the demoiselle and varying reaches of the South Indian culinary scrutinize. Emily@dosasf.com / lisa@rivera-pr.com. The renewed eco-friendly restaurant can not one acclimate more guests with a larger venue, but also highlights a greater breadth of regional Southern Indian specialties and showcases the urban Indian dining frontage at its pre-eminent by justness of a scrupulous wine and spice-infused cocktail program.
The menu at ‘DOSA on Fillmore’ on crumbs ingredient and tradition-driven, while gift innovative interpretations of South Indian home-style cuisine. Each month, ‘DOSA on Fillmore’ on invite guests to savor signature dishes and flavors that highlight each circumscribed province. In complement to its wonderful array of vegetarian options, the renewed setting integrates more fish and flesh dishes designed to examine the cuisine and flavors of the splendidly varying Southern Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Goa. In complement to the astonishing grub served, DOSA tries to group up a neighborhood dining frontage with authentic South India grub presented and served in enchanting ways! Emily and Anjan Mitra’s are long-time denizens of San Francisco and their passion allowing for Non-Standard irregardless South Indian cuisine and one-sidedness is what energizes their restaurants.