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San Francisco’s Premier Culinary Event
Thank you for helping us make sure that every child gets the
nutritious food they need to live healthy, active lives. Thank you
for sharing your strength in the fight to end childhood hunger.
Sincerely,
BILL SHORE
FOUNDER, SHARE OUR STRENGTH
generosity served here.
©2009 American Express Travel Related Services Company, Inc. All rights reserved.
Sysco San Francisco, Inc.
5900 Stewart Ave.
Fremont, CA 94538
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Food insecurity is a massive problem in the United States right now and
it disproportionately affects children. Often, it is unclear when or where
a child’s next meal will be. Share our Strength is focused on creating
programs and policies that will ensure that no kid in America grows up
hungry. In fact, SOS’s audacious goal is to create a hunger-free
generation by 2015, and, with your assistance, we are making
tremendous progress in achieving that.
Tonight would not have been possible without the many individuals and
organizations that are participating. A huge thank you goes to our
national and local sponsors; the chefs, bartenders and wine makers, who
have donated their time and goods; and the numerous in-kind
donations that we are all enjoying here tonight. With their generosity,
100 percent of your ticket tonight is going toward the war against
hunger.
So, eat, drink and enjoy your evening, and, know how much we
appreciate your generosity.
Warmly,
Sharon Goldstein and Jodi Zwiebach
2010 San Francisco Co-chairs
Taste of the Nation Program
San Francisco 2010
* VIP attendees can pick up their gift bags at any time at checkout using
their wristbands.
** The Cellar is a chance to win 25+ bottles of reserve wine with a single
key. Keys will be sold throughout the night for the two cellar openings.
Don't miss this opportunity to expand your wine collection in one go!
*** Raffle and auction pick up will be at the check in/check out area near
the elevator.
Restaurants and Chefs of Taste
RESTAURANT CHEF DISH SELECTION
A16 Liza Shaw Mushroom, green garlic and ricotta crostini
Absinthe Brasserie Jamie Lauren Marinated anchovy bruschetta, pea puree, pea
& Bar leaf salad and ricotta salata
Ahwahnee Hotel Percy Whatley Skyhill chevre mille feuille with La Quercia
prosciutto, asparagus, almonds and California
olive oil
Aziza Mourad Lahlou & Chicken liver mousse with Tokyo turnips, rye,
Louis Maldonado strawberries and aged balsamic
Bar Crudo Mike Selvera Fresh crudo sample (based on market
availability)
Bar Tartine Chris Kronner Prather Ranch beef tartare with Tartine bread
barbacco Sarah Burchard ‘Nduja (Calabrian salame), crostino and
pepper salad
Bocadillos Robert Petzold Tai snapper ceviche
Bon Appetit Robbie Lewis Spuma di Mortadella with fava bean tapenade
and pistachio cracker
Orson & Citizen Elizabeth Falkner Assorted French macaroons
Cake
COCO500 & The Loretta Keller & Ocean trout tartare cured on Mendocino
Moss Room Michael Morrison kombu with white soy gelee and Sonoma natto
Delfina Matt Gandin Tarelli-wrapped wild fennel sausage
Dosa Anjan Mitra Lamb kofta
E&O Trading Arnold Eric Wong & Roasted Chinese chicken salad with celery,
Company Sharon Nahm pickled onions and rice noodles
Grand Café - Sophiane Benaouda Seasonal savory tartes with heirloom tomatoes,
Brasserie and Bar French cheeses and herbs
Il Cane Rosso Doug Borkowski Maiale al Latte (pork braised in milk) with
charred radicchio and sage
Tony’s Pizza Tony Gemignani Meatballs and pizza
Napoletana &
International
School of Pizza
Jardiniere Morgan Mueller Rock shrimp and delta asparagus on crostini
Luce Restaurant at Dominique Crenn Venison “Carpaccio,” bulgur and rhubarb
the
InterContinental
San Francisco
Maverick Scott Youkilis BBQ pork chips - pulled pork on potato chip
with coleslaw
Mayfield Bakery & Nancy Pilta Valhrona chocolate pots de crème with
Café pistachio macaroon
Midi Michelle Mah Warm gorgonzola stuffed dates with saba
condimento
subject to change
Restaurants and Chefs of Taste
RESTAURANT CHEF DISH SELECTION
Mijita Thom Fox Ceviche tostadas
Out the Door (Bush Charles Phan & Rice clay pot with duck lap chong and shiitake
St.) Grace Nguyen mushrooms
Pacific Coast Sim Peyron & Mario Rainbow spring noodle salad with tamarind
Farmers' Market Hernandez vinaigrette
Association
Paragon Restaurant Spencer O'Meara Smoked cod and corn chowder
& Bar
Piperade Gerald Hirigoyen Chopped egg salad with marinated sardines
Pizza Antica Gordon Drysdale Delta asparagus panini, teleme and tarragon
Public House Thom Fox Corn dogs
Scala's Bistro Jen Biesty Duck mousse crostini Toscana; Marinated
calamari, artichokes and spicy olives
Serpentine Deepak Kaul Salt cod fritters with romesco
Silver Moon Mini cones with pomegranate martini sorbet
and orange creamsicle ice cream
Slow Club Matthew Paul Liberty Farms duck rillettes with red onion and
kumquat marmalades
SPQR Matthew Accarrino Semolina gnocchi and mushroom bolognese
Spruce Mark Sullivan Warm salt cod flan, mussel soup and garlic
toasts
Tacolicious Antelmo Faria Carnitas tostada with refried beans, tomatillo
salsa, pickled onions, cabbage and cotija cheese
TCHO Chocolate samples
The Village Pub Dmitry Elperin Sorrel cream panna cotta, sturgeon caviar and
toasted brioche crouton
Thirsty Bear Jessica Gorin Cauliflower gazpacho, sweet pea purée and
Brewing Co. & toasted almonds
Spanish Cuisine
Tres Agaves Kelvin Ott Chicken tamales with house-made mole or
salsa verde
Urban Tavern Colin Duggan Kobe meatloaf sliders with grain mustard,
bacon, grilled onions and gougère bun
Waterbar Parke Ulrich Chilled sweet pea soup with sea scallop ceviche
Wexler's Charlie Kleinman Sping “split” pea soup with crispy ham hock
Zare at Fly Trap Hoss Zare Yogurt marinated flat iron steak or portabella
mushroom with herb salad, cucumber raita,
lavash bread
Chad Newton Market chopped vegetable salad, Humboldt
Fog cheese, whole grain mustard vinaigrette
and sourdough bread crumbs
subject to change
VIP and Alcohol
VIP Participants
Brandon Jew of Bar Agricole
Corey Lee of Benu
H Joseph Ehrmann of HMS Cocktails
Iron Horse Vineyards
Lauren Kiino of Plum
Marco Dionysos of HMS Cocktails
Rajat Parr and Parr Selection Wines
Scott Beattie of HMS Cocktails
Tony Abou-Ganim & Reza Esmaili
Traci des Jardins of Manzanita
Co-chairs:
Jodi Zwiebach Sharon Goldstein
Committee:
Alyson Falwell Liz Johannesen
Amanda Botelho Karena Teves
Celia Barbaccia Mike Limanon
Christina Nguyen Mary Ladd
Dena Shapiro Miriam Goldstein
Erin Hunt Mira Browne
Erin Kiskis Nancy Kiskis
Frank Barbieri Nancy Uber
Gabriana Marks Rachel Blatt
Jamie Law Robert Campion
Jill Finberg Sasha Bernstein
Linda Van Brunt Tracy Lee
Taste of the Nation Silent Auction
Here is just a “taste” of the fabulous silent
auction packages we have tonight...
Men’s Makeover
When “manscaping” alone isn’t enough, upgrade your look with 2 crisp,
European-tailored dress shirts from Aksel Paris, known for its sleek shirts featuring
unique accents and extra-tall collars, plus a finely crafted automatic Xetum
Stinson Swiss timepiece with modern styling and uncluttered design.
Value: $1,173
We raise funds through our pioneering culinary events and award grants to support
successful organizations across the country that work to provide children and their
families with the healthy food they need. Since our inception in 1984, we have raised
more than $265 million and provided support to more than 1,000 of the most effective
hunger-relief organizations around the globe.
We partner with leading corporations through strategic marketing programs that engage
their customers, employees and partners around the issue of ending childhood hunger in
America.
We award grants to organizations throughout the country whose efforts and successes
align with the 10 points of our national plan to end childhood hunger.
We convene partnerships with effective, influential non-profits that develop their own
plans modeled after Share Our Strength’s national plan to end childhood hunger.
All of this work supports our strategy to end childhood hunger in America.
Proceeds from Taste of the Nation San Francisco support the following three Bay Area
organizations:
Children of Shelters provides for the educational, physical and emotional needs of the
estimated 4,000 children living in or being served by transitional shelters in San Francisco
(www.cos-sf.org).
Food Runners helps to alleviate hunger in San Francisco collecting perishable and
prepared food from businesses and delivering it directly to shelters and neighborhood
programs that feed the hungry. Food Runners is currently delivering approximately 10
tons of food a week that would otherwise be thrown away (www.foodrunners.org).
National
Local
Thank you for Sharing your Strength
Locally sponsored by