Executive Chef Adam Mali to preview his James Beard menu during exclusive tasting at Brasserie S&P


Images by Tubay Yabut Photography

Executive Chef Adam Mali of Mandarin Oriental, San Francisco’s Brasserie S&P is busy putting the final touches on an exclusive dinner menu after receiving an invitation to cook at the historic James Beard House in New York. To celebrate this tremendous honor, Chef Mali will preview his final menu with fans of Brasserie S&P tomorrow night, March 21st.

“Athletes have the Olympics, actors have the Oscars, and Chefs have the James Beard House,” said Chef Mali. “I am truly honored to have received such a prestigious invitation and eager to share my menu with our local guests.”

This is not Chef Mali’s first time cooking in the James Beard House, “I was last there in 2005 and my fondest memory was sitting that afternoon before his dinner with Mr. Clay Triplett (house steward) and having a cup of coffee together. Clay shared a variety of stories about James Beard and chefs I admire. I left feeling so welcome! What a nice man he was and I really look forward to seeing him again”. Chef Mali also adds “I will definitely visit my two must-go to restaurants – Calliope and Momofuku” which obviously is another reason why he is excited to visit New York City. Chef Mali will be joined by his crew  Sous Chef Ruby Oliveros and Sommelier Nicole Kosta during his visit.

Join them tomorrow night and indulge in Chef Mali’s Dungeness Crab Cakes, Liberty Farms Duck Breast, Braised Fallon Hills Ranch Lamb Shank, and much more. Dinner starts at 7 p.m. For full details, please contact +1 (415) 986-2020 or mosfo-events@mohg.com

Mali brought national credentials and culinary artistry to Mandarin Oriental, San Francisco when he helped launch Brasserie S&P in the summer of 2012. A consummate gastronome with 25 years of experience and training at some of the finest restaurants in the United States, Mali is responsible for spearheading all menus at the luxury hotel.

“Chef Mali is certain to captivate the diners at the James Beard House just as he has created a following here in San Francisco,” says Donald Bowman, General Manager, Mandarin Oriental, San Francisco. “He has reinvigorated the brasserie-style by featuring the finest, fresh ingredients and local produce and we are thrilled to have him represent our hotel.”

Chef Mali is scheduled to cook at The James Beard House on March 21, 2013: http://www.jamesbeard.org/events/bay-area-brasserie-0

Hors d’oeuvres

Tomales Bay Manila Clam Chowder, roasted Scallion

Grilled Pork Steamed Buns, Kimchee, Sweet Soy

Liberty Farms Duck Liver Pate on Crostini, Red Onion Marmalade

Monterey Sardine, Yuzu Vinaigrette, Cracked English Peas

with Mumm Brut Reserve Rose Sparkling Napa Valley & St. George Artisan Distillers Gin Cocktail



Dungeness Crab Cakes, Chervil Tartar Sauce, Frisee, Radish
with Capture ‘Tradition’ Sauvignon Blanc Lake & Sonoma Counties 2011


Sommelier Nicole Kosta


Welcome the season with Brasserie S&P’s Gin Cocktail – “Spring on Mt Tam”.

Made from St George Artisan Distillers ‘Terroir’ Gin, house-crafted Sensei Blood Orange and Fennel Tonic, garnished with fennel frond and blood orange zest, $14 and available now at Brasserie S&P.


More Spring cocktails!