A devotee of locavore cooking, Executive Chef jW Foster of the Fairmont Hotel San Francisco offers a menu to set the tone for spring.
Knowing that San Francisco visitors expect fresh, innovative food, the chef has created a style that gives a twist to tradition and presents the best of new seasonal ideas.
His three-course menu:
- Barbecued Quail with Tamarind-Honey Glaze & Polenta Cake with Jalapeno and Aged Cheddar
- Salmon Carpaccio Cured with Lavender & Citrus, Green & White Asparagus, Artichoke-Fennel Salad, House Honey & Dijon Crème Fraiche
- Chèvre (goat cheese) Cheesecake
Arriving at the San Francisco hotel in 2010, Chef jW Foster embraced the region's culinary bounty and moved quickly to install beehives on the hotel roof.
He has embellished the menu with some of his favorite handscrafted foods, including charcuterie, mustards, chutneys, preserves and ice cream.
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Proceeds benefit the programs of Homeward Bound of Marin.