Chef's Best 2003 follow-up:

Variety Children's Charity assembled an unusually attractive group of San Francisco's entertainment industry crowd for Chef's Best 2003. Chair Charlotte Rawa wanted chef demonstrations and partnered with Ritz Carlton to fill the bill. A four-course menu including preparation demonstrations by Ritz Carlton's San Francisco chef Mark Ainsworth, New Orleans chef Eric Branger, Peter Rudolph from Half Moon Bay and David Senia from Osaka, Japan gave a new twist to honoring chefs. The large screen video coverage and commentary by KRON-TV's Wendy Tokuda and a superb meal helped the Ritz-Carlton, under the direction of Executive Chef Jean Pierre Dubray, reaffirm its reputation for the best banquet food in the Bay Area. A Johna Crabmeat salad, followed by shallow poached Arctic char with Holland white asparagus and rhubarb, sauteed beef tenderloin, with sweet duck liver, turnips confit and onion tuile, crowned by a milk chocolate pyramid with liquid caramel center, caramel cream on sable breton and citrus marmalade, including wine parings donated by Jessop Cellars and Robert Mondavi, elicited accolades from many guests.

Raider tight end Roland Williams presented the Mid Peninsula Boys and Girls Club, followed by the club's drum chorus and a breath taking, totally romantic Peruvian cultural dance performance by ten year old twins Janelle and James Myranda. The Boys and Girls Club kids presented the Blind Babies Foundation with a Variety check for $25,000 and San Francisco Treasurer Susal Leal present the Hospitality House’s Youth Art Workshop with a check for 10,500. Full sized shampoo, conditioner and soap from Nancy Boy served as favors.

Learn about our 2004 Chef's Best Gala >>

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