Slow & Fresh: World Renowned Bay Area Chefs Cook Together for Canary
June 22, 2012
On June 3, four outstanding Bay Area chefs prepared fresh fare for supporters gathered for dinner and an update on scientific research at a private event for Canary Foundation. Led by Traci Des Jardins (Jardinière), Loretta Keller (Coco500), Jessica Boncutter (Bar Jules) and Laurence Jossel (Nopa), performed their culinary artistry for diners. Wine was donated from a private collection.
Their dishes exemplified a fresh, local and joyful approach to food- partaking in the meal was as much a lesson in life as it was a delicious dinner. Traci prepared ranch lamb with hummus and salsa verde; Loretta – chilled wild salmon with Mendocino uni mixed with seaweed and cucumber; Jessica – lightly blanched summer vegetables in a soup with pesto; and Laurence – cured and smoked Tasso ham served with soft cooked egg and purslane. Dessert was Balsamic Strawberry and Crème Fraîche ice cream from Sam Moganam’s Bi-Rite Creamery.
We are grateful to these fine culinary artists and encourage you to visit their restaurants where each is the owner and chef:
2012 Semifinalist for the James Beard Foundation Award: Best Chef: Pacific
Bar Jules featured in Bon Appetit’s “Top Ten New Restaurants” in 2009
2010 Semifinalist for the James Beard Foundation Award: Best Chef: Pacific