Tibet Benefit Brings Together 22 Local Chefs, with Menus Grand Enough to Please the Pope
Nah, the Dalai Lama isn't some Tibetan simulacrum of an Amish ascetic. He eats meat (Alice Waters served lamb when he showed up at Chez Panisse). So the idea of a benefit for Tibet that includes 20-odd chefs cooking high-end food at tableside? Not as incongruous as you'd think.
Tibetan Aid Project A scene from last year's Taste & Tribute in S.F.
When the ninth annual Taste & Tribute gala rolls out at the Four Seasons Friday, asceticism will be about as distant a concept as Everest's Camp VI. Tag teams of 22 Bay Area chefs will spin four-course luxe meals -- a different menu at each of 11 tables. Which chefs? David Bazirgan of Chez Papa Resto, Mark Dommen of One Market, Elizabeth Falkner of Citizen Cake/Orson, Bruce Hill of Bix, Jennie Lorenzo of Fifth Floor, ex-Aqua chef Laurent Manrique, Jean-Pierre Moullé of Chez Panisse, Morgan Mueller of Jardinière, and Liza Shaw of A16. A sort of rockestra of local food talent, in other words, and that's only a partial list. There's a silent auction, too -- peruse the schwag here. Proceeds go to the Tibetan Aid Project, which seeks to preserve, even restore, Tibet's cultural and spiritual heritage.
Like we said, it happens at the Four Seasons (757 Market at O'Farrell). Tickets are $300. Pricey, but hey: Think of the karma you'll be buying. Check out the menu for Table 10 (after the jump), by Elizabeth Falkner and Morgan Mueller.
Table 10 (Vase of Great Treasure):
• Heirloom apple and escarole salad with toasted walnuts and Banyuls vinaigrette (Morgan Mueller)
• Seared scallops with sweet potato pudding, and shiitake and bacon dashi (Falkner)
• Liberty Farm duck breast with cabbage, winter squash and vanilla gastrique (Mueller)
• Black on Black with chocolate, coffee, licorice and cassis (Falkner)
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