Taste of the Nation San Francisco

It’s always great when you can go to an event, stuff your face with delicious food and sample creative drinks from over 70 of San Francisco’s best restaurants, wineries, breweries AND support a good cause at the same time.

I went to Taste of the Nation last week benefitting No Kid Hungry which mission is to end child hunger around the nation. I was in heaven going around Pier 35 essentially having a “42 course meal” (with drinks). My goal was to try a little bit of everything at the event and had to re-strategize after being stuffed from visiting just half the vendors!

Overall, it was a great event for a great cause. The food was amazing and I found out that asparagus is really popular among chefs during the spring time. Keep scrolling for quick pics of all that I ate at the event. Enjoy!

M.Y. China | Pork and Shrimp Shiu Mai – with scallops and x.o. sauce
Lord Stanley | Chicken Liver Parfait Puffs – with piccalilli
Octavia | Asparagus “Agua de Chile” – whipped yogurt, black olive, mint
Barcino & Bellota | Tortilla de Primavera – spanish egg, potato & asparagus omlette, sweet pea aioli, crispy sun choke
The Alembic | Cherry Smoked Duck – amba, sprouted legumes
International Smoke | Tom Ka Soup – dungeness crab, red curry, peanut
Frances | Chopped Asparagus Salad – pickled spring onion, preserved orange vinaigrette, duck skin pangpattato
ROOH | Califlower Kolwada – cured rice mousse, pods masala, pickle ginger
Dirty Habit | Truffled Wild Mushroom Dumpling
Gelateria Naia | Gelato flavors: Recchiuti burnt caramel, St. George Spirits whiskey, Ritual Roasting coffee, pistachio, TCHO chocolate, guavasteen
August 1 Five | Bison Keema Bouche – ground bison, A15 garam masala, tomato, caramelized onions
Robin | Mini Ikura Don – uni whipped cream, meyer lemon
Gibson | Duck Liver Mousse
The Riddler | Caviar Chip & Dip
China Live | Dongbei Vegetarian Potstickers
Alba Ray’s Causewell | Crispy Boudin Balls – house made ricotta crisp
Epic Steak | Braised Beef Tacos – chilled braised beef shank, coal roasted sweet potato, bone marrow salad verde, breakfast radish
Twenty Five Lusk | Truffled Mushroom Cheesecake
Tabu Izakaya | Hand Rolls – barachirashi, spicy tuna, avocado & cucumber
Michael Mina 252 | Chilled Asparagus – with Half Moon Bay crab
Tosca Cafe | Stuffed Pickled Peppers – speck, humble fog, anchovy
The Slanted Door | Daikon Radish Cake – with sate soy sauce
Commonwealth | Smoked Mussel – with aioli fennel and potato cracker
Tacolicious | Lamb Barbacoa Dorados – crispy shell tacos, habanero pea salsa, mint marinated onions
Smitten Ice Cream | Grapefruit Matcha Ice Cream – with toasted sunflower seeds
Oenotri | Chilled Pea Soup – with meyer lemon and cenotri garden radish
Scala’s Bistro | Passionfruit Cremeux – with white chocolate coconut, and mint
Water Bar | English Pea Mousse – bacon powder, smoked trout caviar
Dum | Dahi Puri – semolina puffs stuffed with moong sprouts, tamarind, cilantro, crispy vermicelli
La Mar Chebicheria Peruana | Chebiche Nikkel – ahi tuna, ahi amarillo leche de tigre, wakame salad, avocado
Grand Lake Kitchen | Grilled California Asparagus – dash mayo, cured egg yolk,shichimi togarashi, scallions, sopped
Farm At Caneros | House Made Ricotta Crostini – English peas, spring garlic, cured egg yolk
Dry Creek Kitchen | Niman Ranch Pork Meatballs – pecorino, charcuterie marinara, basil emulsion
Comstock Saloon | Shrimp Louie Lettuce Wrap – pickled mango, fried shallot
Pacific Catch | Kanpachi Poke – yuzu ponzu , cara cara orange pomegranate, mint + lime, crispy quinoa, bulls blood
Soulva | Split Roasted Superior Farms Lamb – cucumber + feda salad, minted yogurt
Credo | CA Halibut Crrudo – pickled ramps, tarragon aioli
Salt and Straw | Milkshakes – pomegranate drinking vinegar & strawberry Thai basil drinking vinegar
Absinthe Brasserie | Orange “Creamsicle” Pavlova – vanilla bavarois, malted crush candied kumquat
Uma Casa | Salt Cod Cake -green garlic aioli, “molho cru”
Nomica | Tuna Poke – tofu mousse, ponzu jelly, puffed rice cracker
Bluestem Brasserie | Passionfruit Cheesecake – panna cotta with guava caramel

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