After we all rolled out of the Foodbuzz Taste Pavilion at 4 in the afternoon and after a walk around Union Square, it was time to head over to the Foodbuzz Gala Dinner being held at the San Francisco Ferry Building. The S.F. Ferry Building is also home to the S.F. Farmer's Market, what a perfect venue for this foodie event. The evening was presented to us by the Cooking Channel.
A cocktail reception took place for about an hour outside of the building where wine and appetizers were served.
At around 8 p.m. we entered the building. We sat at beautifully decorated round tables of 10. It looked very much like an elegant wedding would look.
Wine was poured, more mingling ensued.
Time for our lavish four course meal.
First up; 2009 Bonny Doon Vineyard Ca' del Solo Albarino.
Paired with Roasted Golden Beet Tart; crimson beet, feta, currants, wild arugula and basil puree. I am a beet lover so this was right up my alley.
One of my new food blogging friends; Chandara of 'Spicy Green Mango' who is involved in the Project Food Blog Challenge. I checked out her blog when I arrived home and what a fantastic photographer she is! Great connections were made this weekend for me with many food bloggers that are from as close in proximity to me as northern California and as far as the east coast.
Next up, Seared Scallops with Bonny Doon Vineyard Verjus Beurre Blanc. This was served with braised fennel and garnished with fried fennel fonds. Note to self: use fennel while cooking! This was my favorite of the evening. The scallops were seared to perfection, caramelized and sweet on the outside and just perfect on the inside as well.
Foodbuzz's, Community Manager, Dorian sat at our table and it was great getting to know Dorian 'in person' when our only communication with each other has been through email prior to this event. I have to say, one of the best things about events like this is, the chance acheive a personal connection with people in person when you've only connected with them through the web/email prior.
Our main course arrived. Rosemary and Garlic Infused Rack of Lamb. This was served with local wild mushrooms in a pinot noir sauce and butternut squash puree. I was in food heaven. I could have eaten an entire plate of the puree and mushrooms. Mouth watering.
The main course of lamb was paired with 2006 Bonny Doon Vineyard Le Cigrare Volant.
A few more new food blogger friends, Quyon from 'Kitchen Runway' and Liren from 'Kitchen Confidante' Liren is also participating in the Project Food Blog Challenge. They have some great food blogs as well, with great photography.
For dessert we were served Tarta de Almendras with Oranges which is a buttery almond cake with oranges and spanish sherry sabayon. This was paired with 2008 Bonny Doon Vinferno dessert wine.
But I opted for a cup of decaf and cream instead.
Time to call it a night. Thank you Foodbuzz & sponsors for all the fabulous food!
P.S. as promised here's the Alaska salmon fish taco recipe from Border Grill and Alaska Seafood...
Grilled Alaska Salmon Tacos with Corn Relish
1 1/2 lbs. wild Alaska Salmon fillet
Extra virgin olive oil, for drizzling
salt and freshly ground black pepper, to taste
12 4-6 inch corn tortillas, warmed
6 lettuce leaves, torn in half
Corn relish (see below)
2 avocados, halved, seeded, peeled and sliced
crema or sour cream
3/4 cup extra virgin olive oil
4 cups fresh corn kernels (about 5 ears)
1 tsp salt
3/4 tsp freshly ground black pepper
1 large red bell pepper, cored, seeded and cut into 1/4 inch dice
4 poblano chiles, roasted, peeled, seeded and cut into 1/4 inch dice
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 cup red wine vinegar
Preheat a medium-hot grill, broiler oven or pan on the stovetop over medium-high heat. Drizzle the fish with olive oil, season with salt and pepper, and cook until barely done, for 2-5 minutes per side, depending on thickness of fish. Remove the fish from the grill and let cool slightly, then pull apart into large flakes.
Corn relish: heat 1/2 cup of olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Add diced peppers to the sauteed corn along with the scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20-30 minutes to blend the flavors. Serve at room temperature.
Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of Corn Relish with plenty of vinaigrette, avocado and a dollop of crema or sour cream.
Happy Tuesday!Pin It