Full Lineup for Eat Drink SF July 27 – Aug 3

Eat Drink SF

Images courtesy of Gamma Nine Photography

Eat Drink SF, formerly known as SF Chefs, is excited to announce the full lineup and programming details for this year’s week-long festival. In its sixth year, this well-known Bay Area food, wine, and spirits festival, will be held July 27 – August 3, 2014, with the Lexus® Grand Tasting being held at Fort Mason Center, August 1 – 3, 2014.

Highlights for this year’s festival will include:

  • Lexus® Grand Tasting: Showcasing over 140 Bay Area restaurants such as A16, Acquerello, Bourbon Steak, Commonwealth, Copita, Flour + Water, Plumed Horse, The Coachman, and more. In addition, guests will enjoy specialty cocktails from some of the city’s best bartenders, as well as wine from local and international wineries.
  • San Francisco Chronicle’s Top 100 Class of 2014 Dinner: Join chefs Andrew Cain (Santé), Michael Chiarello (Coqueta), Nico Delaroque (Nico), Tyler Florence (Wayfare Tavern), Shotaro Kamio (Iyasare), Jennifer Puccio (The Cavalier), and Jared Rodgers (Picco) for a five-course, sit-down dinner benefitting the SF-Marin Food Bank.
  • Food Arts Industry Day: Including Matthew Accarrino (SPQR), Dominique Crenn (Atelier Crenn), Corey Lee (Benu), David Kinch (Manresa), Charles Phan (Slanted Door Group), Joshua Skenes (Saison), Craig Stoll (Delfina Restaurant Group), and many more.
  • Cooking Demos: Presented by Food Network’s Next Iron Chef Duskie Estes, Top Chef Masters alum Suvir Saran, and Top Chef alum Casey Thompson.
  • Wine, Beer, and Spirits Tasting Classes: Featuring Chateau Ste. Michelle, Gentleman Jack, Hangar 1, Herradura Tequila, Stella Artois, Wines of Washington, Wine Spectator, and Woodford Reserve.
  • Bar Crawl through the Chronicle’s Top 100: Highlights include Adam Dulye (The Abbott’s Cellar), Kyle Itani (Hopscotch), Louis Maldonado (Spoonbar), Isaac Miller (Maven), Melissa Reitz (Bar Agricole), Mitchell and Steven Rosenthal (Town Hall), Rachel Sillcocks (Range), David Williams (Bull Valley Roadhouse), and many more. Tickets available exclusively for San Francisco Chronicle members.
  • CUESA and KPIX 5 Preview Series: Taking place at the Ferry Plaza Farmers Market with demos from Central Kitchen, Copita Tequileria y Comida, Delfina Restaurant Group, and Wise Sons Jewish Delicatessen.

Eat Drink SF celebrates Northern California’s bounty of ingredients, chefs and restaurants, winemakers and wineries, bartenders and bars, brewers and breweries, farmers, and artisan producers. Eat Drink SF is presented by the Golden Gate Restaurant Association (GGRA), with title sponsorship by American Express.

Eat Drink SF is committed to its charity partners with financial support going to the following charities: Golden Gate Restaurant Association Scholarship Fund, Center for Urban Education about Sustainable Agriculture, Meals on Wheels, Share Our Strength, and Slow Food San Francisco’s NOMADgardens project.

American Express Card Members have exclusive access to two weekend package options which include an all-access pass to either all VIP or General Admission Lexus® Grand Tasting sessions, as well as premium check-in, select cooking or beverage demos, and a limited-edition keepsake Eat Drink SF badge.

For full lineup of events and to purchase tickets, see below or visit www.eatdrinksf.com @EatDrinkSF #ieatdrinkSF American Express is the preferred card of Eat Drink SF. Tickets range from $30 – $325 with events on Sunday, July 27 – Sunday, August 3, 2014.


Saturday’s in July at 11:00 a.m.

The appetizer to this year’s festival! Set amidst the bustle of the Ferry Plaza Farmers Market, these intimate demos give guests a taste of the main event. This year, chefs will be showing off “oddballs of the market.” Ever wonder what to do with that strange-looking tomato (or what you thought was a tomato)? These chefs will teach you about their favorite secret ingredients and what to do with it. Each demo is free to attend, but grab your seat early! Seats are first-come, first-served.

Featured chefs include Ryan Pollnow of Central Kitchen (July 5), Joanne Weir of Copita Tequileria y Comida (July 12), Anthony Strong of Delfina Restaurant Group (July 19), and Evan Bloom & Leo Beckerman of Wise Sons Jewish Delicatessen (July 26).

Admission is free. Demonstrations will be held at the Ferry Building.

Sunday, July 13 at 1:00 p.m. (VIP tickets) and 2:00 p.m. (General Admission)

For the first time, Eat Drink SF and the American Lamb Board will join forces to host the most lamb-tastic event of the year! The 2014 Lamb Jam brings together 12 top chefs from San Francisco to celebrate American lamb with an afternoon of exceptional lamb dishes, local beer and wine, local shepherds, live butchery demos, lamb activities, and plenty of lamb swag. The chefs will throw down in a little friendly competition, all vying for the top prize of a trip to San Luis Obispo to represent San Francisco in the ultimate American lamb competition. VIP ticket holders will have early access to a special reception featuring additional bites, sheep’s-milk cheeses, and select beer, wine and spirits.

$90 for VIP tickets (1:00 p.m. entry), $60 for General Admission Tickets (2:00 p.m. entry)

Location: The General’s Residence at Fort Mason – 1 Fort Mason, San Francisco, CA 94123


Sunday, July 27 at 5:00 p.m. (Cocktail Reception) and 6:00 p.m. (Dinner)

Join Eat Drink SF and the San Francisco Chronicle for a celebration of the newcomers to their iconic “Top 100”. Selected by the food editors at the Chronicle, this incredible line up of chefs, including Andrew Cain (Santé), Michael Chiarello (Coqueta), Nico Delaroque (Nico), Tyler Florence (Wayfare Tavern), Shotaro Kamio (Iyasare), Jennifer Puccio (The Cavalier), and Jared Rodgers (Picco) will prepare a five-course meal with beverage pairings.

Guests will begin the evening with a cocktail reception of passed hors d’oeuvres and signature cocktails from fellow Top 100 restaurants. All net proceeds will benefit the SF-Marin Food Bank.

$325 per person (all inclusive)

Location: The Cavalier – 360 Jessie St., San Francisco, CA 94103

Thursday, July 31 from 6:00 – 8:00 p.m.

Grab a stack of cocktail napkins because Eat Drink SF is bringing the best of the San Francisco Chronicle’s “Top 100” together for one blowout bash! Enjoy the benefits of a bar crawl-sips and samples from every great bar program in the city-without the hassle of multiple bar tabs. Plus you’ll be savoring delicious bites while enjoying spectacular views of Union Square from the Imperial Floor of the Westin St. Francis.

$65 per person. Presented by San Francisco Chronicle.

Location: Imperial Floor at Westin St. Francis – 335 Powell St, San Francisco, CA 94102

Friday, August 1 from 9:00 a.m. – 6:00 p.m.

Our annual industry intensive is ideal for discovery and conversation between culinary professionals. The day will focus on key issues and trends facing Bay Area restaurateurs, chefs, dining rooms and kitchen staff. Inclusive in the day are breakfast pastries from Ristobar, coffee from Mr. Espresso, lunch from Salumeria, and a cocktail networking reception at the end of the afternoon.

$65 per person. Presented by American Express.

Location: Conference Center at Fort Mason – 2 Marina Blvd, San Francisco, CA 94123

Eat Drink SF

Industry Day Complete Schedule of Activities:

9:00 a.m. | Coffee and Breakfast Pastries

Location: The Sub-Zero Wolf Demonstration Kitchen in the Golden Gate Room Presented by Mr. Espresso and featuring pastries from Ristobar

9:30 – 11:00 a.m. | Welcome and Morning Demo

Location: The Sub-Zero Wolf Demonstration Kitchen in the Golden Gate Room Presented by Food Arts

11:15 a.m. – 12:30 p.m. | Straight to the Source: Taking Sustainability One Step Further

Location: Golden Gate Room Presented by Food Arts

With food savvy diners pouring into Bay Area restaurants, chefs are including unusual and uncommon ingredients on their menus. Making this work means going beyond a daily trip to the farmers market. Instead, it is about developing a relationship with a farmer who is willing to take the risk to grow and harvest specialized ingredients. This panel will dive into the importance of this two-way relationship, how to do it successfully, and what it means to the overall success of the restaurant. Featured chefs include:

  • Matthew Accarrino (SPQR) with Farmer Peter Jacobson
  • Dominique Crenn (Atelier Crenn)
  • Josh Skenes (Saison)
  • Michael Sandoval (Bouchon) with Farmer Aaron Keefer
  • Moderated by Jim Poris and Beverly Stephen, Food Arts

11:15 a.m. – 12:30 p.m. | The Designer and the Chef

Location: Marina Room Presented by Williams-Sonoma and Andrew Freeman & Co.

What is the relationship between design, food and dining? How does the aesthetic of a space, the layout of the furniture and the flow of the restaurant affect the guest experience? This panel will offer unique insight into the chef/designer relationship. Attendees will learn about concept development from idea to realization, ranging from the pragmatic to the esoteric. Featured chefs include:

  • Douglas Burnham (envelopeA+D) with Craig Stoll (Delfina Restaurant Group)
  • David Darling (Aidlin Darling Design) with Corey Lee (Benu)
  • Olle Lundberg (Lundberg Design) with Charles Phan (Slanted Door Group)
  • Moderated by Andrew Freeman, AF&Co.

12:30 p.m. | Lunch Break

Boxed lunches presented by Salumeria

1:30 – 2:45 p.m. | Extending Beyond: Lessons in Expansion

Location: The Golden Gate Room Presented by American Express

Rome was not built in a day and neither is a restaurant empire. It takes skill, luck, a good rolodex and a few bumps and bruises along the way. A culinary professional needs to understand his or her market and what the consumer wants, but also take the risk to bring something new and different onto the scene. Our panelists will share their insight, lessons and advice on how to build a successful portfolio of restaurants, bars, and concepts. Featured chefs include:

  • David Kinch (Manresa)
  • Adriano Paganini
  • Anna Weinberg (The Cavalier, Marlowe, and Park Tavern)
  • David White (Netimeas Restaurant Group)
  • Patric Yumul (Michael Mina Restaurant Group)
  • Moderated by Paolo Lucchesi (San Francisco Chronicle)

1:30 – 2:45 p.m. | How Tech is Changing Dining in SF

Location: Marina Room Presented by Food Arts

Situated in the tech capital of the world, the culinary community in the Bay Area has a unique advantage: an unending source of potential young, savvy, food-loving investors. With this flood of money comes the opportunity for chefs and bartenders to open up their own restaurants more easily and earlier in their careers with a lower overall risk. On a practical level, the kitchens commissioned by the tech giants are enabling designers to implement the future now, just as the early days of the space program foretold the world to come. But, what does this mean for the entire Bay Area dining scene? How does this affect the diner, the price point of these restaurants, and the neighborhoods which they are located in? This panel will examine the pros and cons of this distinctive Bay Area investment source. Featured chefs include:

  • Charlie Ayers (Calafia Café)
  • Mark Stech-Novak (Mark Stech-Novak Restaurant Consultation & Design)
  • Moderated by Jim Poris & Beverly Stephen (Food Arts)

2:45 p.m. | Coffee Break

Presented by Mr. Espresso

3:15 – 4:45 p.m. | Shaking Things Up

Location: The Sub-Zero Wolf Demonstration Kitchen in the Golden Gate Room Presented by Food Arts

Conjurers of wonder and excitement, mixologists are not only changing how San Franciscans drink and dine but are also significantly changing how bars and restaurants operate. In a city with no shortage of places to sip, swirl, or just simply knock one back, these prominent bar pros will provide insight into how to create a buzz-worthy bar program. Featured chefs include:

  • Erik Adkins (Slanted Door Group)
  • Camber Ley (Parallel 37)
  • Caitlin Laman (Trick Dog)
  • Moderated by Jim Poris and Beverly Stephen (Food Arts)

4:45 – 5:45 p.m. | Networking Reception

Location: Golden Gate Room at the Conference Center Featuring cocktails from the afternoon’s cocktail demo.

Eat Drink SF



10:00 – 11:00 a.m. | Water, Fire, Wind & Wine: The Incredible Story of Washington’s Wine Regions

Location: Marina Room at the Conference Center

The soils of Washington State produce some of the most unique wines in the world. Born of cataclysmic events like floods and volcanic eruptions and molded by weather and time, these soils offer vintners the opportunity to highlight grape varieties in unique locations. The incredible diversity of soils makes single vineyard wines some of the most terroir-driven in the new world. Add in the unique topography of the region and you will soon see why Washington State and its wines are so compelling. Visit with vintners who share the affinity for these unique vineyards and taste their Syrah, Merlot and Cabernet Sauvignon from the same sites. Does the vintner or the terroir stand out the most? You decide. $30 per person.

11:00 a.m. – Noon | Brunch Cocktails: Chef vs. Mixologist

Location: Firehouse at Fort Mason Center

One of the best things about brunch is that a cocktail or two is usually part of the meal. So what happens when we pit a chef and a mixologist against each other to battle for who mixes a better brunch cocktail? Join Fine Cooking magazine’s senior editor Denise Mickelsen, Duskie Estes, chef/owner of Zazu Kitchen + Farm, and Carla Gassner, mixologist at Cotogna, in a pre-tent brunch cocktail party. Duskie and Carla will craft their signature brunch cocktails, delicious bites will be paired alongside, and samples will be available for all. $30 per person. Presented by Fine Cooking.

Noon – 1:00 p.m. | Chateau Ste. Michelle

Location: Marina Room at the Conference Center

Erath Winery, one of the pioneering wineries of Oregon’s Willamette Valley and the state’s leading producer of Pinot Noir, has been crafting distinctive vineyard and vintage-driven Pinots since the winery was founded in 1967. Winemaker Gary Horner offers a window into the art of blending different clones of Pinot Noir, as well as Pinots from different vineyards sites, to create wines that express the nuance and complexity of this noblest of grapes. You will taste three single-clone bottlings of Pinot Noir, two single-vineyard bottlings, and Erath’s tête de cuvée – La Nuit Magique (“The Magic Night”), a tribute to the defining moment when one falls in love with Pinot Noir, when wine transcends the moment and becomes immortalized as one of life’s great experiences. Join Gary for this unique exploration of Pinot Noir and discover why this grape has captivated winemakers and wine drinkers alike for centuries. $30 per person. Presented by Chateau Ste. Michelle.

4:30 – 6:00 p.m. | A Modern Pairing: A Contemporary Menu Paired With Distinct Belgian Beers

Location: The Sub-Zero Wolf Demonstration Kitchen in the Golden Gate Room at the Conference Center

Settle in for an afternoon of Belgian beers and bites. Stella Artois will challenge one local chef to present a menu of contemporary dishes to pair with some of their most notable brews, including Hoegaarden, Stella Artois, Leffe Blonde, and Leffe Brune. Stella Artois’ Master Beer Sommelier Marc Stroobandt will join in the fun to explain the nuances of each beer and why they are uniquely qualified to pair with each dish. $50 per person. Presented by Stella Artois.

4:30 – 6:00 p.m. | Test Your Wine Knowledge: Blind Tasting with Top SF Sommeliers & You!

Location: Marina Room at the Conference Center

Back for a third year by popular demand, Wine Spectator’s Gwendolyn Osborn and San Francisco’s top sommeliers will teach you what it takes to analyze wines in a blind tasting, using Wine Spectator’s methodology. The group will blind taste through a lineup of six different wines, each from different regions and grape varieties. Not even the sommeliers will know what they are tasting! $30 per person. Presented by Wine Spectator.


10:30 a.m. – Noon | Ramen Workshop

Location: The Sub-Zero Wolf Demonstration Kitchen in the Golden Gate Room at the Conference Center Nothing is hotter right now than ramen, and for good reason! Join us as two ramen experts share their secrets to the perfect bowl: Thy Tran of Wandering Spoon and the Asian Culinary Forum will walk us through making hand-pulled noodles at home; Dennis Lee of Namu Gaji will teach us how to make his legendary ramen broth. Come hungry, and leave with the skills to tackle ramen in your home kitchen. $40 per person. Presented by Fine Cooking.

10:30 – 11:30 a.m. | Barrel-Aged: The Five Sources of Flavor

Location: Firehouse at Fort Mason Center

Much like wine, the distillation and aging process for spirits are what defines their characteristics, flavor profile and quality. With the only family-owned cooperages in the country Brown-Forman and the Brown family have been making bourbon whiskey for more than 150 years. Join Suzanne McCauley Brown (Brown-Forman) along with Billy Ray (13-Stiches), as they lead you through the five sources of flavors found in Woodford Reserve, Gentleman Jack, and Herradura, while demonstrating the fine art of mixing cocktails. Each attendee will leave with the key components to making the perfect Manhattan – cherries and all. $30 per person. Presented by Fine Cooking

12:30 – 1:30 p.m. | From Farm to Glass: The Bloody Mary

Location: Firehouse at Fort Mason Center

What would Sunday Brunch be without the classic cocktail, the Bloody Mary? Join Hangar 1 and Eat Drink SF for a class that will make you think twice about how to build the perfect Bloody Mary. The purity of Hangar 1 vodka, which is made from grapes, makes it the perfect choice for such a complex beverage. Learn from expert bartenders how to incorporate the bounty of farm-fresh produce into a balanced and delicious cocktail. After tasting some unique creations, you’ll be able to experiment with your own riff on the classic.$30 per person. Presented by Proximo Spirits.



On The Sub-Zero Wolf Demonstration Stage

These food & beverage demonstrations are first-come, first-serve. Please arrive 15 minutes before the start to secure a seat. Maximum capacity is 40.

1:30 p.m. | Casey Thompson (Aveline & The European) and Master Beer Sommelier Presented by Stella Artois

2:10 p.m. | Farmers Market Cocktails Presented by Proximo Spirits

2:40 p.m. | Duskie Estes (Zazu Kitchen + Farm)

3:20 p.m. | Suvir Saran (American Masala)

Beverage Classroom

Beverage classes are first-come, first-serve and will be held at 1:15 p.m., 2:15 p.m., and 3:15 p.m. Please arrive to the classroom 15 minutes before the start to secure a seat. Maximum capacity is 30.


On The Sub-Zero Wolf Demonstration Stage

These food & beverage demonstrations are first-come, first-serve. Please arrive 15 minutes before the start to secure a seat. Maximum capacity is 40.

1:30 p.m. | Matthew Dolan of Tap(415) Presented by Westfield San Francisco Centre

2:10 p.m. | The Perfect Bloody Mary Presented by Proximo Spirits

2:40 p.m. | Chef Demo, To Be Announced

Beverage Classroom

Beverage classes are first-come, first-serve and will be held at 1:15 p.m., 2:15 p.m., and 3:15 p.m. Please arrive to the classroom 15 minutes before the start to secure a seat. Maximum capacity is 30.

For more details, visit www.eatdrink-sf.com @EatDrinkSF #ieatdrinkSF