The Grand Tasting Tent on UnionSquare hosted constellations of star chefs and thousands of fans during theannual celebration of epicurean delights in San Francisco. On Sunday afternoon, lost in the crowd of revelers and overwhelmed withsights and aromas of master chefs’ creations, I tried my hardest to sample asmany whimsical morsel s as possible, but soon realized that I should havedieted longer in anticipation of the grand food event. 
I should have followed an example of Andrew Freeman, the president of Andrew Freeman & Co. and the SF Chefs co-producer, who admittedlywent on a diet weeks in advance so he could “party like a rock star!” He surelylooked good in the limelight of the interviewing media, even though working withthe Golden Gate Restaurant Associationmust be tough on anyone’s waistline. Let me enchant and entice youmere bits from the feast like no other. Gary Rulli (Emporio Rulli) andMichele Belotti (Ristobar) presentedAgnolotti di Lidia – house made pasta stuffed with veal, pork, cheese andgreens, and Bignolata – signature cream puffs so good, the Chef himselfcouldn’t resist them. 
Adam Jones (Palomino) madechilled cucumber bisque with truffled sea salt, crème fraiche and micro basil. 
Another pleasingly vegetarian dish came from Robert Lam (Butterfly) – a great tasting green pea and currycreation. 
For the rest of us, who are still mourning the loss of foie gras toCalifornia culinary scene, Erik Lowe andBruce Hill (Bix) came up with a clever substitute, “faux gras” duck liver patewith plum jam on toast. 
Diego Oka (La Mar Cebicheria Peruana)made a restaurant’s namesake Cebiche La Mar with halibut, uni and scallopsin Leche de tigre with aji Amarillo foam, and another signature dish – Causa Anticucherawith octopus tartar on top of yellow potato causa with creamy huacatay sauce andPeruvian black olive foam. 
The delicious combination of octopus and potato wasn’t lost on Gustavo Romero Veytia (Credo) whopresented his Polpo Galogo of braised octopod, house made chorizo, roastedgarlic potato puree and Calabrese chili vinaigrette. 
Jordan Grosser (Honor Bar)is famous for his bone marrow creations, so the happy ticket holders to theTent had a chance to try his bone marrow brulee with bulgogi, jalapeno, andgarlic confit over grilled crostini . 
Matt Greco (Wente) madeeveryone happy with a prosciutto on toast sandwich topped with baby greens.
For dessert, the happy campers were flocking to Emporio Rulli’s displayof triple crème puffs made with orange-pineapple-strawberry ice cream and Chantillycream. 
Justin Everett (Murray Circle atCavallo Point) in addition to his coriander smoked wild salmon with avocadomousse and pickled radish on house baked rye, also made an oat financier withpeach ale preserves and brown sugar. 
Campari America put forwardits best cocktails – Creole Strawberry Swizzle with SKYY Vodka, and Brunch CupNo. 5 with rye whiskey, vermouth, Amaro, Cynar, and orange bitters.A Food Network star BrianBoitano hosted the DacorDemonstration Stage where legendary Master Chef and James Beard Winner Martin Yan prepared preview dishes fromhis new SF restaurant, M.Y. Chinaalong with Chef Arnold Eric Wong of E &O Asian Kitchen. Dan Dan Noodles were made of wheat flour, garnished with groundpork, and bathed in sesame seed, chili, ginger, sugar, vinegar, and soy sauce. The major food event involved 250 chefs, 75 wineries, 30 bars, 14venues, 4 grand tastings, 7 dinner parties, 2 after parties, 12 industryclasses, 8 classes, 17 demos, and 1 chefchallenge – all viewed and tried by about 20 000 guests of SF Chefs. Sunday Grand Tasting Tent proceeds supported La Cocina. Otherbeneficiaries of the event included Golden Gate Restaurant AssociationScholarship Foundation, Meals on Wheels of San Francisco, The Center for UrbanEducation about Sustainable Agriculture (CUESA), and the San Francisco andMarin Food Banks. More information at: www.sfchefsfoodwine.com 
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