- High-style DJ, Juanita Moore
- Chef David Lawrence of 1300 on Fillmore
- Chef Hoss Zare of Zare at Fly Trap
- Chef Laurence Jossel of Nopa serves Nopalito bites
- Restaurant at Wente Vineyards' lush Pink Peppercorn Truffles
- Fair Spirits Brand Master Danny Ronen pours cocktails
- Michael Mina bar manager Carlo Splendorini mixes cocktails
- Aziza's striking Black Mint Bavarian
- Bustling top floor of the Westin
SF Chefs kicked into gear last night with their sold out Sugar and Spice Party on the top floor of the Westin St. Francis. A little fog didn't hurt the usual stunning views from up top, while spirits, cocktails and wine satiated. It seems that chefs were given the option to highlight a spice via savory or sweet dishes, yet the night weighed heavily on the sweet side. Food was delicious and often whimsical but for a 6-9pm time slot, sweets overload sans dinner created a bit of a sugar high (and crash).
While DJs manned the turntable, bartenders like Michael Mina's Carlo Splendorini (who was just featured in Esquire yesterday) poured cocktails. Chef favorites such as Hoss Zare of Zare at Fly Trap and 1300 on Fillmore's David Lawrence, chatted and mingled with guests.
Chefs like Lincoln Carson of Michael Mina highlighted unusual spices: ras el hanout shimmered in ginger cookies with rose ice cream and ganache/toffee rounds. Former Murray Circle chef Joseph Humphrey served dishes as a preview from his upcoming venture, Dixie (which Grubstreet reported on this morning). Humphrey told us his sumac-dusted, grilled squid and melon dish was an example of the style with which he'll cook at his new restaurant.
Despite a sugar rush, the creativity of many of the bites bodes well for tonight's sold out opening party and the festivities all weekend long in Union Square. See you under the tent!
· All Previous Hangover Observations [~ ESF ~]