Linda and Mike L. Mc Colgan's culinary journey continued at One Market for their magical 7 course Chefs Dinner. General Manager Larry Bouchard and Chef Mark Dommen have created a special "Foodie" experience in the kitchen of the elegant award winning One Market Restaurant.
The table is designed for 6 people and overlooks the famous "Foodie" Ferry Building while watching the kitchen staff perform their food magic in the open and modern kitchen.
The dinner happens every night for 6 lucky people and reservations are a must as this experience is very popular among the sophisticated San Francisco palates. Our server Matthew was very attentive and kept our glasses full of the grape carefully selected from each of our wine cellars.
The dinner can also be named and we called ours The Mc Colgan "Foodie Friends" Christmas Feast. The name is printed on each menu as well as a description of each item to be served.
At each serving, Chef Dommen also explains in detail each dish. If you don't bring your own wine, you can have the food paired with their recommendations. After the 5th entree, you are given a tour of the restaurant which allows you to stretch your legs and see the various private party rooms and wine cellar.
Our meal began with Chestnut soup with smoked squab and truffle which was very soothing on a chilly San Francisco night. Next we had thinly sliced lamb tongue over lambs lettuce, Asian pear, and puffed quinoa that was delicate and seasoned perfectly.
The third entree was lightly smoked Tasmanian ocean trout "Mi Cuit" on potato rosti, herb vinaigrette and a pastured quail egg that was heavenly. Next we had pan-seared day boat scallop with artichokes, olive oil mashed potatoes and lobster emulsion that was sensational.
Roasted liberty farms duck breast with duck leg crepinette, cilantro, sweet potato, and chocolate was the next entree that graced our plates with an elegant presentation.
Before the final entry, we all took a break for a tour of the restaurant and to stretch our legs.
The grand finally was grilled N.Y. Steak and braised beef cheeks with red flint polenta and black kale that was a buttery and beautiful presentation of passion.
Pastry Chef Patti Dellamonica-Bauier then selected 2 volunteers to put on chef coats and help her create some interesting and flavorful sugar sensations.
We ended this "Foodie" Feast with some expresso and Irish coffees.
The night was truly magical and a "Foodie" experience that we would highly recommend. Voted best new restaurant in San Francisco in 1993, the excellence continues in 2012 with spectacular service and Michelin Star Dining.
For more information and to make reservations go to:
