Join Us to Help
End Childhood Hunger in America
No Kid Hungry Dinner San Francisco, CA
Tuesday, January 22, 2013
3640 Sacramento Street
San Francisco, CA 94118
6:00 PM Cocktail Reception
7:00 PM- Seated Dinner
HOST CHEF
Mark Sullivan, Spruce
John Madriaga, Spruce
GUEST CHEFS
Jason Berthold, RN74
Belinda Leong, b. Patisserie
Craig Stoll, Locanda
Anthony Strong, Locanda
EMCEE
Liam Mayclem, CBS SF Bay Area
Contact Katie Bone at kbone@strength.org or 415-326-3767 with any questions.
RSVP required, space is limited.
Through our No Kid Hungry® Campaign—a national effort to end childhood hunger in America by 2015— Share Our Strength ensures children in need are enrolled in federal nutrition programs, invests in community organizations fighting hunger, teaches families how to cook healthy, affordable meals, and builds innovative public-private partnerships to end hunger, nationally and at the state and city levels.
HOST CHEFS
Mark Sullivan, Executive Chef and Partner, Spruce
Mark Sullivan’s harmonious connection to his craft is evident in his role as the executive chef and partner of Bacchus Management Group, whose family of restaurants includes the Michelin-starred Spruce in San Francisco and The Village Pub in Woodside, Café des Amis in San Francisco, Mayfield Bakery & Cafe in Palo Alto, and Pizza Antica (Lafayette, Mill Valley, Santa Monica, Santana Row). With no formal culinary education, Sullivan has always relied on his intuition and innate pleasure for cooking when creating his soulful food with clean, bright flavors. Sullivan’s intellectual approach to being a chef involves a deep respect for his ingredients and challenging methods in an ongoing exploration of old world and modern cooking. His elegant yet approachable food has made his restaurants both a local’s favorite and a destination restaurant for out-of-towners. It’s also what landed him on the cover of Food & Wine Magazine as one of “America’s Best New Chefs” of 2002 and led to his recognition as chef at Spruce in Esquire magazine’s 2008 “Best New Restaurants” issue.
Sullivan continues to seek out new techniques and skills to improve his craft. Through his travels both domestically and abroad, Sullivan emphasizes learning a cuisine at its source, transforming the experience into his identity and his cooking.
John Madriaga, Chef de Cuisine, Spruce
John Madriaga’s passion for cooking began at a very young age. Helping his mother prepare family meals, he quickly discovered food’s power to both unite and inspire. After graduating from San Francisco's California Culinary Academy, Madriaga took a position as a line cook at Woodside’s Michelin-starred The Village Pub, where he remained for two years, honing his skills under the direction of executive chef Mark Sullivan. In 2008, Madriaga left The Village Pub to work with chef David Kinch at Los Gatos’ Manresa. There, he garnered a great appreciation for vegetable-driven cooking and developed a steadfast adherence to seasonal and local ingredients. After leaving Manresa in 2009, Madriaga began an apprenticeship at Copenhagen's Noma, where he continued to expand his skill set, working strictly with ingredients indigenous to the region.
Upon his return to San Francisco, Madriaga rejoined Bacchus Management Group’s family of restaurants as a line cook at Spruce, and in April 2012, he was promoted to chef de cuisine. “I always knew I would come back and one day run a kitchen for founding partner Tim Stannard and chef Sullivan. It was the feeling of leaving your family for a period of time and returning to show them what you have learned and how you have grown as an individual.” Madriaga possesses a deep appreciation for seasonality and welcomes to the opportunity to utilize all of the Bay Area’s wonderful farms and artisans.
Madriaga maintains a close relationship with the farmers at Woodside’s SMIP Ranch, a private farm that grows produce exclusively for Spruce’s needs and specifications. Madriaga highlights their ingredients into a number of his dishes, including Wild King Salmon with Summer Squash, Red Frill Mustard, and Courgette Veloute; Local Black Cod with Sunchokes, Charred Squid, and Mushroom Consommé; and Suckling Pig with Savoy Cabbage, Padron Pepper, and Anson Mills Grits. When describing what guides his cooking, Madriaga states, “My goal is simply to take what the land gives us and present it in its most natural form.” Drawing from his global experiences, Madriaga provides his guests at Spruce with a fresh, inspired menu that remains true to the integrity of his ingredients.
For more information, please contact Karey K Walker at 415 282 2300 ext. 225 or karey@bacchusmanagement.com.
GUEST CHEFS
Jason Berthold, Executive Chef, RN74
Executive Chef Jason Berthold was a part of the team to open San Francisco’s renowned urban wine bar and restaurant, RN74, in April of 2009.
Given the creative freedom to develop his own menu for RN74, Berthold’s cuisine aims to be a perfect complement to the wines – creative, modern, but simple interpretations of California-influenced French cuisine punctuated with seasonal, fresh ingredients and bold flavors. The menu reflects his philosophy that the dishes should be clean, fresh and pure, allowing a wide range of wines to complement the dishes; there is never just one perfect wine pairing at RN74.
Berthold jumpstarted his career in New York City at Thomas Keller’s Per Se. After 18 months, he headed west to Keller’s renowned Napa Valley institution -- French Laundry, where he served as Sous Chef. In tandem with his entrée into culinary fortitude at French Laundry, Berthold was inspired by Napa Valley and the rhythms of winemaking. The physical, hands-on nature of kitchen and cellar were similar. Berthold observed that in both worlds, decisions are based on the senses – taste, sight, smell – and that the memory of those senses is what fuels winemakers and chefs alike. Berthold found his winemaking chops working hands-on with iconoclast Abe Schoener, producer of the Scholium Project Wines and now produces wine under is his own label, Courier.
Berthold’s ingenuity, coupled with his awareness of wine eventually led him to RN74 – where he serves as the perfect complement to RN74 partner, vintner and Wine Director Rajat Parr. The two create a synergy that reflects their deep knowledge of one another’s roles.
Berthold thrives on delivering pure, vibrant flavors that showcase each ingredient with equal enthusiasm. He revels in the transformation of raw ingredient to its final destination – akin to the journey of grape to glass in winemaking. Groomed by masters in their own fields, Berthold emerged with a uniquely balanced perspective – one that he uses as a lens for creating an unforgettable experience for San Francisco diners at RN74.
Belinda Leong, Owner/Pastry Chef, b. Patisserie
Pastry chef Belinda Leong is a native of San Francisco with nearly fourteen years of international, professional pastry experience at some of the world’s finest restaurants and patisseries. In 1998 she accepted an internship at Aqua Restaurant under the direction of Michael Mina, which inspired her to enroll in the culinary program at San Francisco City College. After completing a culinary internship with the newly opened Restaurant Gary Danko, she soon discovered her passion for desserts, and after a year was named Executive Pastry Chef, where she developed her skills during the following eight years. After nine years with Gary Danko, she embarked on a European tour of France, Spain, Denmark, and Belgium where she refined her skills at renowned patisseries and restaurants including a year at Pierre Hermé learning modern classics from one of the greatest pastry chefs alive today, Restaurante Martín Berasategui in Spain (three Michelin stars), Noma in Copenhagen (two Michelin stars), In De Wulf in Belgium (one Michelin star) and Patisserie Bubo in Barcelona. After Europe, she became the Executive Pastry Chef of Manresa Restaurant (two Michelin stars) in Los Gatos, California. After spending a year at Manresa, she left to start her own business, b. patisserie. She has been building her brand by hosting pop ups around San Francisco and selling her products at a few cafes around the city. Belinda has partnered up with Michel Suas, owner of Thorough Bread Pastry and president/founder of the SF Baking Institute,to open the first b. Patisserie in Pacific Heights slated to open by 2013.
In 2007, Leong won the San Francisco Bay Area award for Rising Star Pastry Chef from StarChefs.com, and was a featured celebrity chef at the famed Pebble Beach Food and Wine Festival. In August 2012, Belinda was awarded ‘Pastry Chef of the Year’ by San Francisco Magazine. Recently, Food & Wine Magazine Editor Dana Cowin chose Belinda Leong as one ofthe top twelve ‘most thrilling up-and-coming cooks’ in the country for their new released book ‘America’s Greatest New Cooks.'
Craig Stoll, Chef/Owner, Delfina Restaurant Group
James Beard Award Winner and critically acclaimed chef, Craig Stoll might be a New York native and a San Franciscan at heart, but it's his love and respect for soulful Italian cooking that has come to define him. After graduating from the Culinary Institute of America and working through some of San Francisco's finest restaurants, Craig was awarded a scholarship to attend the ICIF cooking school in Torino, Italy. There it was an externship at Tuscany’s one-Michelin-star restaurant Da Delfina that paved his vision. He returned to San Francisco and in 1998, along with his wife Annie Stoll, opened Delfina, a relatively casual 32-seat restaurant located in the still up-and-coming Mission District, serving rustic Italian food infused with San Francisco’s local and sustainable values. Delfina quickly became a major dining destination bringing people from all over to try Craig’s cooking, including signature dishes like the Fresh Grilled Calamari, Insalata di Campo, and Spaghetti, demanding the restaurant's expansion to 70-seats. This ultimately garnered him a place as one of Food & Wine’s “Best New Chefs” in 2001. In 2005, the Stolls opened the Pizzeria Delfina next door, following up with a second location in Pacific Heights in 2008. In 2010, Craig won the award for Best Chef: Pacific from the James Beard Foundation. And now with the 2011 debut of their fourth restaurant, Locanda, an upscale Roman Osteria & Bar complete with artisanal cocktails, Craig has solidified his reputation as one of the country’s most dynamic and influential chefs.
Anthony Strong, Chef, Locanda
Anthony Strong, might be known for his way with Italian cooking, but like many chefs, he cut his teeth on French technique, working as the sous chef at Vincent—a contemporary upscale French restaurant in Minneapolis. From there the Iowa native went on to New York City to work at chef Eric Ripert's world-renowned Le Bernardin where he learned discipline and refined techniques. But it took moving to San Francisco—where he was hired to work at Delfina in 2005 by James Beard Award winning chef Craig Stoll—to be humbled by the simple things, he says. For example, pizza dough, the deceptively finicky basic with a life of its own that Strong had to master for Pizzeria Delfina. To do this, Strong went on annual pilgrimages to Naples and the Almafi Coast. With every visit his love for ingredients such as ricotta, fresh mozzarella and garum—the Italian version of fish sauce—grew. These staples and more are the basis for much of the rustic sophistication that Delfina and its two pizzerias have become famous for (famous enough to have their "Panna Pie" be ranked third in the U.S. by GQ's lauded critic Alan Richman).
Today, Strong serves as Executive Chef of Locanda. After spending the summer of 2010 on a trip to Rome, Strong took the deep-dive into the cuisine, including Quinto Quarto (or offal) dishes, liberal doses of black pepper and guanciale and of course, the ancient city's famous pastas such as bucatini all'amatriciana and spaghetti carbonara. Strong has just been awarded Rising Star Chef 2012 by the San Francisco Chronicle and has led Locanda to a Best New Restaurant Award by 7x7 Magazine.
EVENT SPONSORS
Sous Chef
Commis
EMCEE
Liam Mayclem, Eye on the Bay, CBS SF Bay Area
Liam is an Emmy Award-winning host and a producer for CBS5's Eye on The Bay, which airs Saturdays at 7 p.m. on KPIX across the Bay Area.
Since EYE ON THE BAY’s launch in 2005 Liam has travelled to Australia, Canada, England, France, Italy, Spain & Taiwan for tasty stories to bring home to the Bay.
He has cooked with the world's top chefs; Thomas Keller, Jamie Oliver, Jacques Pepin, Nigella Lawson, Martin Yan, Cat Cora and many more. His passion for food plays out in the form of a daily segment on KCBS as “The Foodie Chap” celebrating our home grown culinary stars (chefs/mixologits/purveyors/winemakers).
Every year Liam hosts an opening night party for SF CHEFS – a gathering for our culinary stars. Chef Hubert Keller plays DJ. “Always one of the highlights of my year”.
"This is pants down the best gig in TV. I have the daily joy of sharing the best of the Bay Area with our audience of food fans, pleasure seekers and people who are just down right proud to live here.” says Liam.
His TV career kicked off in 1989 when he joined Channel TV on the island of Jersey, UK as a News Announcer and reporter.
In his spare time Liam enjoys live concerts and theater, dining out and enjoys venturing outdoors and exploring the Bay Area and beyond.
He is also keen fundraiser and has a few favorite charities and organisations; AIDS Emergency Fund, Bay School, Project Open Hand, SF & Marin Food Bank. The Northern California Cancer Center, Raphael House and SF CASA.
Liam can be found and followed here.
DINNER MENU
HORS D’OEUVRES
CHEF AMANDA FREITAG, FOOD NETWORK
GRILLED OCTOPUS
PUNTARELLE, MARJORAM, OLIVES
CHEFS CRAIG STOLL & ANTHONY STRONG, LOCANDA
CORNISH GAME HEN
ESCARGOT, BLACK TRUMPET MUSHROOMS,KALE, PUMPKIN
CHEF JASON BERTHOLD, RN74
SNAKE RIVER FARMS AMERICAN KOBE
VEGETABLES GRAND-MÈRE, SAUCE PÉRIGUEUX
CHEFS MARK SULLIVAN & JOHN MADRIAGA, SPRUCE
CHOCOLATE CRÉMEAUX
VANILLA POACHED PEAR, LEMON, ALMOND FRANGIPANE ICE CREAM
CHEF BELINDA LEONG, B. PATISSERIE
