Campton Place dining room. Photo courtesy of Campton Place.
Fifth Floor lounge. Photo from Kimpton.
On Saturday November 19th, acclaimed chef Daniel Humm is returning to ~CAMPTON PLACE RESTAURANT~ for one evening only to present a five-course meal that showcases his new cookbook, Eleven Madison Park: The Cookbook. Champagne and canapés will be served at 6:30pm in the Campton Place Bistro and Bar, followed by dinner at 7:15pm in the Campton Place Restaurant. All attendees will receive a copy of the cookbook. $290 per person (plus 20% gratuity and tax). The seating is by reservation only. For more details, call 415-781-5555 or email.
~BAR TARTINE~ executive chef Nick Balla and co-owner Chad Robertson are teaming up with a member of their kitchen for the second dinner in their Curiosities at Bar Tartine series. Dinner on Monday December 5th will feature dishes inspired by Mexico City and interpreted by line cook Oscar Molina. The à la carte dinner will also include a Tartine torta by Chad. Dishes will include items such as a quesadilla with huitlacoche, pumpkin, trumpet mushroom, and farmer’s cheese ($11). Perhaps the most curious is the plato familiare called vuelve a la vida, a “seafood hangover cocktail” including octopus, shrimp, white bass, crab, and mussels ($18). Sounds seriously bueno to me.
Five different local chefs will be hosted by the ~FIFTH FLOOR~ from Monday December 5th through Friday December 9th. Each night, a chef will prepare a holiday-themed tasting menu.
Here’s the lineup: Monday December 5th—Dominique Crenn of Atelier Crenn—her famed foie gras is on the menu.
Tuesday December 6th—Jeff Baker of Baker & Banker has matzo ball soup on his menu.
Wednesday December 7th—Brandon Jew of Bar Agricole will be serving roasted persimmon, chestnuts, and black sesame ice cream.
Thursday December 8th—Hoss Zaré of Zaré at Fly Trap will be preparing rabbit fesenjoon two ways.
Friday December 9th—Matt Accarrino of SPQR will prepare smoked beef brisket “brasato.”
Each tasting menu will cost $95 (excluding beverage, tax, and gratuities), a portion of which will go to each chef’s charity of choice (including Meals On Wheels and the SF Child Abuse Prevention Center). Finally, the week will culminate on Saturday December 10th when Fifth Floor’s resident chef David Bazirgan will share his own holiday-themed menu.