May 6, 2012

wok on the wild side

The theme for the fundraiser this year was "Streets of San Francisco". Each chef instructor had a booth that showcased some element of the city.

Chef Rhea (downtown campus) did farmers markets (more specifically, the Alemany Farmers' Market). Everything at her booth was made from fresh fruits and vegetables. I really liked the jars of different pickled vegetables.

farmer's market stand

Chef Morse did Korean fusion food, and he had everything from these bulgogi tostadas to soju spritzers.

bulgogi tostadas

Chef Oakley did Chinatown, and the decorations were amazing - the ice sculpture dragon was featured of course. I saw him killing it with the wok, really living up to the "wok on the wild side" name.

dragon ice sculpture

Chef Hammerich did Italian food, with freshly made pasta dishes and these delightful arancinis (fried risotto balls).


Chef Ng (night lab) did Fisherman's Wharf, featuring the fresh oyster bar. I felt sorry for all the shucking that his students had to do! But of course the oysters looked great.


Chef Hodgson did Ghiradelli Square, replete with chocolate fountains and sweets of all kinds. Marianne and I made the multicolored marshmallows used for dipping.

chocolate fountains

Chef Ogden did the beach, featuring mini bread bowls of cioppino, the Italian-American seafood stew that originated here in San Francisco. The decorations were amazing - sand and seashells and a lot of Chef's windsurfing equipment.

beach bar

Last but not least the Five Star Club (culinary/hospitality extracurricular club) had a booth to cover Mission Street, or Mexican/Latino-American food. We had veggie empanadas, pulled pork tostadas and shrimp ceviche.

veggie empanadas

Besides the ticket price of $75, we also raised a lot of money from the silent and live auctions. I ran the slideshow for the live auction, and it was very exciting to watch the bidding process (egged on by the bonafide emcee/auctioneer). We auctioned off everything from a Chef Ogden whole hog butchering class to a Chef Hammerich-catered dinner cruise, raising well over $10,000. A very successful fundraiser indeed.

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