Chefs Joshua Skenes and Jiro Lin Team Up at Saison
After a month long successful Guest Chef stint at the eight-seat Chef’s Counter at Saison. Chef Joshua Skenes and Chef Jiro Lin have decided to take their collaboration a step further. Beginning Thursday, June 4, they will be joining forces and cooking together five nights a week (Tuesdays through Saturdays). They will highlight a free-form tasting menu that Skenes will personally prepare alongside Jiro, with each Chef contributing various courses. Sample dishes from Skenes would include Saison reserve caviar & grilled seaweed bread; broth of rockfish & thistles roasted near the fire; wild strawberries in wild strawberry juice & milk ice cream, while Jiro would focus on nigiri (sushi) preparations such as diamond turbot & its liver; golden eye snapper; live spot prawns; Fort Bragg sea urchin and many other delicacies.
In keeping with the spirit of the Chef’s Counter at Saison, guests are invited to leave the night’s menu in Skenes’ and Jiro’s hands and are welcome to eat as much or as little as they would like. Prices will remain at the current $225/pp starting price point and Partner/Wine Director Mark Bright will have select pairings on hand also beginning at $100. Ticketed/pre-paid reservations for the Chef’s Counter at Saison can be made by calling the restaurant at 415.716.6008.
Skenes notes, “Jiro and I have very similar philosophies when it comes to cooking. Having him as a guest chef made me realize that it would be great to work together on a more consistent basis. We’re looking forward to having a lot of fun.”
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Saison began as a pop-up restaurant in 2009, conceived by Chef Joshua Skenes and Partner/Wine Director Mark Bright. After Saison’s initial success, Skenes and Bright opened a brick and mortar restaurant in 2010. In 2013, Saison moved to its current location on 178 Townsend St. and was selected as one of Bon Appetit’s “10 Best New Restaurants of 2013.” In addition, the UK-based Elite Traveler named Skenes as one of the “15 Most Influential Chefs of the Next Decade.” In the spring of 2014, Saison received the “One to Watch” in Restaurant Magazine’s annual 50 Best Restaurants Awards in London, a 4-star rating from theSan Francisco Chronicle and a 3-star rating from the Michelin Guide.
Saison’s farm, foragers, fishermen and ranchers supply the extraordinary ingredients that the kitchen carefully prepares from scratch each day. Saison utilizes the abundant natural resources of Northern California along with fire cooking, methods of preservation and an ethos that blends ancient and modern knowledge to create a unique cuisine specific to the area. Saison is open Tuesdays through Saturdays from 5:30pm – 9:30pm. Reservations can be made online throughhttp://saisonsf.com/reservations/ or by calling (415) 828.7990 during its regular office hours from 10:00am – 5:00pm. For additional information regarding Saison, visit www.saisonsf.com.