Paul's Blog

Food Network at Lobster Clambake

We were recently honored by the UK Food Network, who came and filmed one of our Lobster Clambake events at Chrissy Field, right under the Golden Gate Bridge.  The series is called Andy Bates All American Street Feasts, following British street-food chef Andy Bates on a culinary journey around the US.  We enjoyed meeting Andy, Alistair, and the crew and introducing them to the concept of an east coast-style Lobster Clambake. 
 
Sam's Lobster Clambake continues to be one of our most popular events.  We layer fresh whole Maine lobster, clams, mussels, fresh corn-on-the-cob, and Andouille sausage with special lobster seaweed from Maine -- cover it with a special burlap tarp, and steam it in our big wooden steamer box.  While it's cooking, we serve our New England Clam Chowder, and of course a glass of wine or two.  It's an experience to watch the "unveiling" as the steam billows out and the seafood is poured into huge family style bowls.

  

Thanks to all of our guests, who made it a special day!

"Sunday Supper" at SF Ferry Plaza for Date Night

We spent Sunday's date night at CUESA’s 9^th Annual “Sunday Supper”  at the SF Ferry Building – what a wonderful experience!  CUESA (The Center for Urban Education about Sustainable Agriculture) convened some of the top Bay Area chefs, farmers, food artisans, wine makers and distillers for a four-course whole-beast feast prepared in a kitchen set-up right outside the Ferry Building.  The proceeds benefit their non-profit work in educating consumers about sustainability and supporting local farmers.
 

 
Our Executive Chef, Chanan Kamen of Osteria Coppa, participated and made an absolutely delicious handmade vegetarian Tortellini pasta with organic cherry tomatoes. Chanan joined some amazing chefs from restaurants around the Bay Area, such as Boulevard, The Slanted Door, Prospect, Locanda, Delfina and Bar Agricole, to name just a few.

 
The entree course featured a whole beast carved tableside, be it feathered, finned, or hoofed –and wine and beer were paired by Michael Pierce, the sommelier of Maverick.  
 
The meal was outstanding, and our menu (there were six different menus) included:

• Tomato, Shell Bean and Bottarga Salad by Brandon Jew of Bar Agricole
• Duck Agnolotti, Lobster Mushrooms, Chardr, Torpedo Onion, Smoked Ricotta, by Scott youkilis of Maverick Restaurant
• Slow Grilled Pig, Rosemary, huckleberry, Jus with Roast Brussels Sprouts and Sunchokes, Beets and Pear, by Charlie Parker of Plum
• Layered Manage a Trois, with layers of flourless bittersweet cake, candied-cognac milk jam, dark chocolate parfait, burnt caramel ice cream, by yigit Pura of Taste Catering.

 
We are excited to support CUESA and appreciate all the work they do in bringing consumers closer to famers and artisans, and look forward to this event next year!