karaemurphy:
Five spice oxtail salad with herbed vinaigrette
karaemurphy:
Persian Yogurt soup
karaemurphy:
Egg Charmalou - potato, foam, harissa
karaemurphy:
Lemons and set-up for Aziza creations
karaemurphy:
Indian Spices from New Delhi
karaemurphy:
Jason Rocheleau, Mika, Michael Mina
karaemurphy:
SF Chefs: Dennis Lee of Namu
karaemurphy:
SF Chefs: Frances
karaemurphy:
SF Chefs: The Bon Vivants
karaemurphy:
SF Chefs: City Club's sweet corn creme brulee, candied bacon, and heirloom tomato gelato
karaemurphy:
SF Chefs: Chris Consentino prepping chicharrones
karaemurphy:
SF Chefs: Band
karaemurphy:
SF Chefs: Grilled sour dough ice cream sundae by Elizabeth Falkner of Orson
karaemurphy:
SF Chefs: Jalapeno cornbread, gelatin, and vanilla sundae by Jean Francois Houdre (Westin St. Francis)
karaemurphy:
SF Chefs: Peach split with creme fraiche ice cream, butterscotch sauce, and raspberries by Farallon
karaemurphy:
SF Chefs: Blue bottle coffee milkshake with maple whoopee pie from Anchor & Hope
karaemurphy:
SF Chefs: "Flufferberry" by Ethan Howard from Cavallo Point
karaemurphy:
SF Chefs: Peach and bacon salad from Frances
karaemurphy:
SF Chefs: Cuesa
karaemurphy:
SF Chefs: Cuesa
karaemurphy:
SF Chefs: Namu
karaemurphy:
SF Chefs: Peach and bacon salad from Frances
karaemurphy:
SF Chefs: Whole grilled pig salad from The Restaurant at Wente Vineyard
karaemurphy:
SF Chefs: Mika, Dominique Crenn
karaemurphy:
SF Chefs: Poggio
karaemurphy:
SF Chefs: More Black Mission figs
karaemurphy:
SF Chefs: Chandon
karaemurphy:
SF Chefs: Hoof, mouth, head, feet, and toe w/ pickled mustard seeds from Incanto
karaemurphy:
SF Chefs: La Mer Cebicheria
karaemurphy:
SF Chefs: Grilled pork from 4505 Meats
