The 1st Annual Tasting Party by Asterisk San Francisco

Mr. Pollo Hallacas

Wise Sons Trout Salad

The Balvenie

Local




 

This past October on the 28th, Asterisk San Francisco hosted the first annual Tasting Party with 5 of SF's top restaurants previously published in Asterisk SF's food issues at Project One Gallery.

Guests were delighted with a range of small plates from local favorites like Local Mission Eatery, La Ciccia, Radius, Mr. Pollo and Wise Sons plus delicious ice cream from Mr. & Mrs. Miscellaneous and libations by SF Vodka and Whisky tasting with The Balvenie.

Mr. Pollo enticed the crowd with their offering of "Hallacas", a Venezuelan dish with pork and chicken wrapped in plantain leaves (like a tamale). Trout was popular at the tasting event with Wise Sons serving their delectable trout salad on a crostini and Radius with the smoked trout, heirloom beets and apple celery remoulade.
Other dishes included Fregula from La Ciccia and Crostini with chicken and pâté from Local Mission Eatery.

Another hit at the event was our bonus table with Chef Sam Lippman from AirBNB with his Fawaffles; adding a twist to the traditional Falafel with Waffles. His scrumptious dish was devoured faster than the waffle iron can produce.

The intimate crowd at Project 1 was a great crowd of foodies and creative professionals coming out in support of Asterisk SF, La Cocina and the local restaurants donating food at the event, made possible by a fantastic group of small businesses coming together to celebrate food in SF.

After getting their fill of tastings, guests enjoyed a flight of whisky from The Balvenie while watching the Giants capture their second World Series title in the last three years. DJ Carnita spinned tunes behind the booth to a cheering crowd, while enjoying the drinks, the food and the baseball game for what ended as a perfect night out.

Asterisk San Francisco would like to thank our sponsors for the event and encourage our readers to dine at these fabulous establishments and support our local economy.

MR. POLLO
RADIUS
LA CICCIA
LOCAL: MISSION EATERY
WISE SONS
MR. & MRS MISCELLANEOUS
PROJECT ONE
IZZE
SF VODKA
THE BALVENIE

To those who did not make it to the event - here are some recipes shared with us by the participating chef's. Perhaps it will inspire you to throw a small tasting party of your own!


HALLACAS (RECIPE FROM MR. POLLO)

2.2 lbs of Flour P.A.N Venezuelan corn flour
1/2 lb of Pork Butt
1/2 lb of Chicken Legs
1/2 lb of Top Sirloin
2 Red Onions
1 Celery Stalk
3 Carrots
100 g of Anatto Seeds
5 pakages of plantain leaves
2 can of san marzano tomatos Grapeseed Oil

Cook the Mirepoix (Small diced onions ,carrots and celery )sweat with a litle grapeseed oil. Caramelize the meat then add the mirepoix. Braise for 2 and 1/2 hours in the oven at 350 degrees .

In a cup of Grapeseed Oil, add the Anatto Seeds and cook in low-temp on a sautee pan for ten minutes. Add flour in to a big bowl and season with two pinches of salt and the Anatto Oil just made (strain the seeds )add hot water until it turns into a dough. (mashed potato consistency). In boiling water wash the plantainleaves quickly, then cut in to 6x6 inch squares . Take your dough and spread it on the leaves. Put your “Guiso” (your braised meat) in the middle, about a spoonful and fold in all the corners like a present tied with a string so they dont open. Cook for another 30 minutes in boiling water.

Pull out, open them and enjoy!



Wise Sons Deli Smoked Trout Salad:

1⁄4 red onion, finely chopped
1 lb. smoked trout, skinned, bones removed
1⁄3 cup sour cream
1⁄4 cup mayonnaise
1.5 tbsp. chopped dill
1 tbsp. fresh lemon juice
1 tsp chopped parsley
1 stalk celery, finely chopped
Freshly ground black pepper, to taste

Flake trout with a fork into a mixing bowl and set aside. Mix in rest of ingredients. Add pepper to taste. Enjoy on rye bread.

Trout salad can be refrigerated for up to 3 days.



FOR MORE INFO ON THE RESTAURANTS:
(click on restaurant names in blue to read more about each restaurant)

VIEW PHOTOS FROM THE TASTING PARTY HERE



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