The Press Club’s Sips and Bites Summer Pairings

By Eileen Solis Rogers

Prepare to be wowed as Press Club San Francisco unveils its new Spring & Summer specialties as prepared by Executive Chef Chris Borges of Taste Catering.  Nestled in an alley also known as Yerba Buena Lane between Market and Mission Streets, this upscale and modern lounge bar has become a popular destination for locals and tourists alike for its upbeat yet elegant ambience, fantastic wine and beer selection, as well as its season-evolving menu offering.

We recently enjoyed a sneak preview sampling of their new bites paired with select sips of wine and beer.  This VIP reception was held at the lower lounge area which was surprisingly very spacious. It included areas for a more intimate gathering that several events of similar nature could take place simultaneously!

Refreshments for the evening’s reception included a line-up of wines and beer that were carefully selected to complement their new Spring and Summer specialties.  The wine selection included Caraccioli Brut Cuvee (Santa Lucia Highlands, 2007), Donatiello Chardonnay (Russian River Valley, 2011), Fort Ross Vineyards Pinot Noir (Sonoma Coast, 2009) and Hendry Cabernet Sauvignon (Napa, 2009).  Beers on Tap included Trumer Pils (Berkeley, CA), Drake’s Nitro Stout and 1500 Pale Ale (San Leandro, CA), and Dogfish Head “90 Minute” IPA (Milton, DE).


We enjoyed Passed Hors D’oeuvres of Beet Macarons with herbed chevre and pistachio, Lobster BLT with lobster aioli and oven dried tomato on a house brioche bun, Mussell In Its ‘Shell’ with curry mousseline sauce and cilantro, and Teleme Arancini with local asparagus and truffles.  Don’t be fooled with the vibrant magenta hue of the Beet Macarons – this savory rendition of macarons lends that extra touch of chic to any sophisticated menu.  They were very delicious, I may have had a dozen!  The Lobster BLTs were served slider-style and were light and refreshing, perfect for the summer heat.

The Private Dining Room housed the evening’s main bites, which included Artisinal Charcuterie of Capicola from Olympic Provisions, Nostrano from Fra’Mani, Mortadella from Fatted Calf, Prosciutto Rosa from La Quercia, Chop Curry Salame and House Pickled Vegetables, individually served on bamboo cones.  We also enjoyed Niman Ranch Lamb Burgers served slider-style with cardamom focaccini rolls, artichoke, apricot and feta relish and saffron aioli, Baked Chicken Thigh Meatballs with sunflower seed tahini, baby kale, sunchokes, yogurt, seeds and sprouts, Blackened Deviled Glaum Ranch Pasture Eggs with caramelized Hobb’s bacon, baby frisee, and pickled smoked chile, not your ordinary deviled eggs, by no means, this was definitely kicked-up a notch!  Pioppino Mushroom and Caramelized Spring Shallot Pizzetta with Bellweather ricotta, Valley Ford fontina and Stinging Nettle pesto, simply delish with a crisp, blistered crust.  Ahi Tuna Tartare with currants, coconuts, olives, almonds, toasted quinoa and exotic house chips were beautifully arranged on a white platter, guests kept coming back for more.  Fromage Blanc, Cowgirl Creamery with asparagus, hazelnut oil, dill pollen and rye.  This sheep’s milk cheese was so soft and creamy and with the perfect crunch of the asparagus was such a delight!

It is evident that Chef Chris Borges together with Taste Catering enjoy crafting seasonal menus that complement Press Club’s wide array of beverage offerings.  I look forward to their future seasonal/specialty menus.  For reservations, go to