There IS such a thing as a four-Michelin-star dinner::S.F.

chef_daniel_pattersonTalk about playing nicely together. If you have any spare coin around you’ll def want to use it to reserve a seat at the upcoming collaborative dinner going on at Coi to support the Bocuse d’Or USA Foundation.
For this one night, there is such a thing as a four-Michelin-star dinner ( two + two;-)

For 20 years, the U.S. has sent a culinary team to compete in the international Bocuse d’Or culinary competition in Lyon, France, where 24 countries compete in front of thousands of spectators every two years. But it wasn’t until recently that the U.S. got serious about training a U.S. rep. Daniel Boulud and Thomas Keller formed the Bocuse d’Or USA foundation in ’08 to help support and train a U.S. candidate.

Here’s all the yummy facts:

WHO: Daniel Patterson, chef-owner of Coi and David Kinch, chef-owner of Manresa. Both restaurants hold two Michelin stars, a ranking held by only four Bay Area restaurants.

WHAT: A sumptuous, 7-course dinner at Coi — a rare opportunity to enjoy a meal prepared by world-class talents in an intimate environment. Chef Patterson was recently invited by Thomas Keller and Daniel Boulud to join the prestigious Culinary Council of Bocuse d’Or USA. Patterson will also be a judge at the competition to select the U.S. representative on Feb. 6 at The Culinary Institute of America in Hyde Park, New York. All chefs on the Council are hosting fundraising dinners in early February to support the foundation. Patterson invited his good friend Kinch to cook this special meal with him.

WHEN: Monday, Feb. 8, reservations available 6-9 p.m.

WHERE: Coi, 373 Broadway (at Montgomery) in San Francisco

WHY: Funds will support training of the chef who will represent the U.S. at the next international Bocuse d’Or competition in Lyon in 2011. The funds will also help provide culinary scholarships and stages in France for promising young chefs.

COST: $195 per person, excluding tax and gratuity

WINE PAIRING: Sommeliers Matthew Fitch (Coi) and Jeff Bareilles (Manresa) will pair wines for an additional fee.

RESERVATIONS: Seating for this special dinner is limited. For reservations, please call (415) 393-9000. Manresa is unable to take reservations for this event.

MENU: Bocuse d’Or USA plans to hold annual fundraising dinners in February to correspond with Paul Bocuse’s birthday. To emphasize the Foundation’s commitment to sustainability and great American products, a different American heritage breed will be chosen each year. This year’s dinner series celebrates American heritage breed poultry. Patterson and Kinch’s menu will feature poultry from Soul Food Farm.

Patterson and Kinch will alternate savory courses, and Coi’s pastry chef, Bill Corbett (most recently at Michael Mina), will prepare dessert. The chefs have some surprises in store, including several amuse bouches, an intermezzo course, and mignardises.

The main courses:

Assorted Shellfish with Radish and Apple, Seawater (Kinch)

Beet and Goat Cheese Tart (broken, inverted) (Patterson)
rye, dill

Steelhead Trout with Onion and Marrow “Tears,” Chervil Cream (Kinch)

Winter, Pastoral (Patterson)
young carrots roasted on a bed of hay, radish powder, shaved pecorino

Crispy Chicken and Egg Confit, a Roasted Chicken “Dashi,” Black Truffles (Kinch)

Steamed Chicken Breast (Patterson)
wild mushroom porridge, brown butter, wood sorrel

It’s Almost It (Corbett)
chocolate, oatmeal, orange

Posted by Janice Nieder on January 16, 2010 in Food

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