I kicked off this weekend standing in Union Square, camera in hand, shivering. Yes, it was another Mark Twain summer evening in San Francisco.
Behind me were two women from Meyer Corporation (they craft Anolon cookware products). I overhear one of them commenting that she was relieved to be standing behind a short person so she had clear sight of the chefs gathered in the center. We were all crowded around, press jockeying for prime photo access, waiting with much anticipation for the official ribbon cutting ceremony of the second annual SF Chefs event.
Andrew Freeman, co-producer of the event, summons all the executive chefs into a huddle. In quarter-back style, he goes over the game plan for the ribbon cutting ceremony. Besides speeches by chefs and event sponsors, there was Champagne sabering, the cutting of a very elaborate ribbon, and even a possible visit from San Francisco mayor Gavin Newsom himself.
At 5:30 pm sharp, the top of the Champagne pops off with one swift blow sending a fire hose stream of bubbly on those that dared to stand too close. Dominique Crenn, chef de cuisine of Luce restaurant, in true Parisian-style recites a touching poem about her love for San Francisco. There was no sign of Gavin (but watch until the end of the video to see how I manage to track him down). The show must go on and Andrew takes the stage and orchestrates the cutting of the ribbon.
As the ribbon falls, crowds flow into the main SF Chefs’ tent in Union Square for the Opening Night Celebration of “Hog in the Fog.” A toast to the evening was bestowed upon guests by Domaine Chandon. Dreamed up dishes with the secret ingredient of pork is paired with wine from Wente Vineyards and set to the music of The Front Porch Band featuring fifth generation winemaker Karl Wente.
More to come on Stark Insider. For now, a little taste of the evening that celebrates pig popularity and the fabulous cuisine of San Francisco.
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