the tablehopper:
Gitane: dill gravlax with avocado toast, Spanish black radish
the tablehopper:
Americano: Straus ricotta-filled tortellini
the tablehopper:
The awesome culinary tattoos of Ben de Vries/luella
the tablehopper:
The awesome culinary tattoos of Ben de Vries/luella
the tablehopper:
The awesome culinary tattoos of Ben de Vries/luella
the tablehopper:
The awesome culinary tattoos of Ben de Vries/luella
the tablehopper:
The awesome culinary tattoos of Ben de Vries/luella
the tablehopper:
luella: seared filet, bone marrow butter, horseradish cream, buttermilk biscuit
the tablehopper:
Piperade: homemade chorizo, cole slaw with lime
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Wo Hing: pork and cabbage dumpling
the tablehopper:
Charles Phan and the inimitable Cecilia Chiang
the tablehopper:
Bruce Hill grinning while he works
the tablehopper:
Picco: smoked salmon toast, Brokaw avocado puree, pickled spring garlic, micro mustard greens
the tablehopper:
Nombe: octopus, hijiki, chickpeas, soy vinaigrette
the tablehopper:
The scene during the reception
the tablehopper:
Annie Somerville/Greens
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My blurry pic of Annie's crostini
the tablehopper:
E&O's halibut crudo with toasted rice on slabs of pink Himalayan salt
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The ingredients
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My partner in crime
the tablehopper:
Scott Beattie mixing it up
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His gorg Coastal Collins
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The cocktails/ingredients
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What a view
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Hello SF fog
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More shots of the reception
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One of my favorites from Chris Borges/Taste Catering
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The setup at Taste Catering
the tablehopper:
Hog Island doing their magic
