Meet the French Laundry-Trained 2017 Bocuse d’Or Team; Bourbon Steak Has New Chef

SAN FRANCISCO — The 2017 Bocuse d’Or team has been announced, and chefs Mathew Peters (Per Se, The French Laundry) and Harrison Turone will represent the U.S. at the global culinary competition in Lyon, France. The men will be led by head coach Philip Tessier (The French Laundry). [EaterWire]

UNION SQUARE — Please welcome Eater Miami Restaurant of the Year winner chef Thomas Griese as the new executive chef of Bourbon Steak at the Westin St. Francis. Griese has added dishes like truffled ravioli with diver sea scallop, salsify glacage, Passmore caviar and chanterelle mushrooms and a 50-ounce Wagyu bone-in Tomahawk to the menu. [EaterWire]

OAKLAND — Alec Barber Grossi (Hard Water) is now heading up the bar program at Flora and focusing on forgotten cocktails. So far, he’s added drinks like the Slow Savoy (Spirit Works sloe gin, Laird’s apple brandy, Landy VS cognac) and Gallivant #2 (Famous Grouse scotch, Punt e Mes, Smith & Cross rum, curacao). [EaterWire]

TENDERLOIN — The Hall is hosting a holiday dinner on Tuesday, December 22 from 6 p.m. to 9 p.m. with a prix fixe menu of pineapple-crusted ham steak, mashed potatoes with bacon gravy, greens, salad, sweet potato pie and mulled wine and cider.. Sales from tickets will go toward two free meals for the same dinner the next evening for Tenderloin residents; get your charitable ticket here. [EaterWire]