March of Dimes

Pacific Amberjack, Trout Roe, Pistachio & Buckwheat

Just wanted to share some pictures from the March of Dimes Signature Chefs fundraising event that Luce took part in along with numerous other San Francisco restaurants.  March of Dimes is a non-profit organization dedicated to healthier pregnancies and babies through research and education.

"Not working like a machine..."

The event was held at San Francisco's landmark Palace Hotel and took place the night after the Michelin event.  However, it was a huge contrast - it was definitely less hectic and more laid back.  (You might be able to tell from the pictures...)

The restaurant also donated a dinner in the private dining room for the auction and from what I witnessed, a healthy dollar amount was raised that night!


*Michelin Starred*

At the end of October, Michelin released it's San Francisco Guide.  After my first full year at Luce, I'm so proud of Chef Corey and the Luce team for maintaining its Michelin Star!  To my very pleasant surprise, the write-up even included a nice little bit about dessert...

The restaurant was invited to participate at the Michelin Guide: San Francisco 2013 Launch Party at Terra Gallery in San Francisco and I was excited to help out!  I even baked and packaged Pistachio Financiers for guest to take with them.  Luce was 1 of 5 Michelin Starred restaurants serve a casual "5-Course Tasting Menu" to fellow chefs, restauranteurs and members of the press.  

Getting ready to plate for 250 guests...

The finished product...

Sunchoke Custard - Pear, Chestnut Paper, Cocoa and Black Truffle

It was a little challenging plating a fully composed dish in such a tight space and at a type of event where canap├ęs are typically served.  But in the end, it was all worth it and very rewarding!

For information on other Michelin Starred and Bib Gourmand Restaurants, check out the full San Francisco Michelin list here.


Hammond's Candies

I spent a recent weekend in Colorado, more specifically Denver and Boulder.  One of the "sweet" highlights was a visit to Hammond's Candies factory and retail store.  Here's a short video of sugar being pulled to incorporate air giving finished candy canes it's shine and opaque color.

Below are some photos from the factory tour - I apologize for the poor quality of the pictures.  A candy maker at Hammond's is in charge of a batch of candy from start to finish.  And although they have an extra hand while forming, they are trained to do every step of the job.  They definitely take their candy seriously because each candy maker is trained for a few years before they are put in charge of a batch.  

A heated work table to ensure candies do not harden before they are formed
Teamwork & Assembly Lines

Seeing the factory brought back memories of culinary school for me.  I haven't made many confections since then and this sparked my enthusiasm a bit...we'll see what comes of it.  

Although other sweets are made, Hammond's claim to fame are their Candy Canes.  They're larger than the usual and come in endless flavors.  I wish I had taken pictures in the store to share with you, but here are some that I came home with...don't forget yours before the holidays sneak up on you!


Chocolate Pot de Creme

Chocolate Pot de Creme

Peanut Butter Mousse
Caramelized Peanuts // Peanut Butter Crumb

Earl Grey Panna Cotta

Earl Grey Panna Cotta
White Chocolate Ginger Cremeux // Orange Marmalade // Orange Segments
Orange Zest Tuile Rolls // Candied Ginger // Brown Butter Crumb