After an eventful weekend, we head back home to unwind and dine. Chef Chris has prepared a scrumptious, gourmet four course menu focusing on iconic San Francisco foods, complete with wine pairings from Sonoma Valley wineries. We'll learn to make the following:
Green Goddess Dressing: Once the West Coast's most popular salad dressing, this debuted at the Palace Hotel in 1923. The namesake plays tribute to actor George Arliss who, at the time, was a hit just like this dressing. The film...The Green Goddess.
Rice-a-roni: Born in San Francisco in the 50's rice-a-roni is made of rice, broken vermicelli noodles, browned butter and soup mix. Dreamed up by the DeDomenico family, they were inspired by the recipe for rice pilaf of a neighboring Armenian family.
Hangtown Fry: A status symbol during the gold rush, the Hangtown Fry is a type of omelette. We'll be making ours out of chickpeas, and replacing the animal products with rice paper bacon and oyster mushrooms.
It's It: Invented in the late 1920's by George Whitney in order to attract customers, this monster ice cream sandwich consists of vanilla ice cream, smashed between two oatmeal cookies and dipped in dark chocolate.