Ryan Simas at the Carmel Tomato Fest 2007
Chef Ryan Semis of Farallon Restaurant in San Francisco prepared Heirloom Tomato Relish with a Hot Smoked Salmon on Crostini which made a striking colour palette for the palate and was delish.
The Farallon Cookbook: The Very Best of San Francisco Seafood Cuisine is a book filled with eye candy photographs, and contains amazing seafood offerings plus desserts that are very approachable for the expierenced home cook. Recipes are flawless, but a novice home cook could be overwhelmed. If you have access to fresh seafood and meats who want to make a real splash of a meal-this is the book for you!
I love the recipe for Roasted Saddle Rabbit with Fava Beans, Morels, and crisp Spanish Ham is a real show stopper, as are the Seared Scallops with Squid Ink Risotto, sauce Gribiche, and Celery Root Salad.
The book also has a wealth of basic recipes for making Preserved Lemons (a favourite of mine), stocks, and even Gravlax and a great recipe for making Smoked Tomatoes a palate pleaser for tomato maniacs like myself.
Farallon Restaurant was designed by Pat Kuleto, and was named for the windswept islands off the coast of San Francisco.
According to their magnificent website-which is an expierence in itself - Farallon is in one of the most architecturally significant buildings in the Union Square area. Built in 1924 for the Elk’s Club, this building was featured in a ten-page article in the inaugural issue of Architectural Digest. Pat Kuleto recognizes that design is powerful: "From the moment you walk in, the way a restaurant looks, smells and feels significantly affects your mood and influences your enjoyment. Design indelibly colors your entire dining experience. You consume the design with every bite of the food. You consume the design with every bite of the food."
I love this San Francisco expierence-restaurant and Chef Ryan Simas turns out amazing plates. They often have special wine pairing meals and the menu changes regularily depending on the seasonal fresh catch.