Whole radish, dipped in rendered lamb fat and seasoned with bee pollen and Sonoma Sea salt.
When I arrived at SFO I wasn’t sure what to expect. Usually, when the CRUX dinners are planned, I have met the chef in person, or at least have met someone that has met the chefs we’re collaborating with. I didn’t really know anything about Lazy Bear that wasn’t posted on the website, and in turn, Barzelay only knew me from twitter and my book. But, I have to say, the entire experience was pleasantly surprising.
- Tempura okra, green chickpea hummus, parsley flower
The crew at Lazy Bear is composed of David Barzelay (chef), his wife, two sous chefs that were both previously cooks at Uchi in Houston, a very talkative dishwasher from West Africa, and a few volunteers both in the back and front of the house.
- Brown butter brioche, Lazy Bear cultured butter.
Buttermilk Biscuit, mustard paper, red eye gravy.
absinthe cocktail, celery, gin, elderflowers, lemon.
Lazy Bear has a few staples; house cultured butter; brown butter brioche; pink guava pate de fruit. Other than the prior, David and I collaborated on every single dish making for a very unique and elaborate dining experience that spanned over four nights and fed one hundred and forty guests.
Cured salmon, charred avocado, pickled coriander, coriander flowers, coriander “capers,” gem lettuce, green goddess.
Shrimp rendang, blueberry and corn many ways, blistered padron.
The product I got to work with in San Francisco was unbelievable. The markets were bustling, and it seemed that every corner store was selling twenty different types of stone fruits, melons, tomatoes, and lettuces. Needless to say, I wasn’t ready to go home after a week working with these guys.
Lobster, coral, almond milk pudding and crisp, cherry, tarragon, hop-pickled carrot.
Rabbit loin and mortadella, raw strawberry, caramelized strawberry sauce, pistachio, pepper cress, fava bean.
English peas, sugar snaps, pea tendrils, dehydrated pea powder, Benton’s ham, ham fat gnocchi, pansies.
With smoked buttermilk brodo.
There’s something to say for the hospitality that one is shown when in a new place and working with new people. And the folks at Lazy Bear really took the time to introduce me to the city. I went to twin peaks and foraged wild mustard, radish flowers, sorrel, and berries while looking at the Bay Area’s skyline. We ate at quite a few notable restaurants including Mission Chinese, Nopa, Incanto, Cultured Pickle Shop, and I even got a Mission Street Burrito- something I hold quite dear to my heart from my days touring with Kylesa.
Squab breast, amarynth/pluot/squab thigh porridge, raw pluot, brined and dehydrated scarlet orach, beet/foie gras/squab sauce.
Skyr, lavender ice cream, three types of cucumbers and their blossoms, sorrel, borage, and rhubarb.
Raw and bruleed stonefruits, roasted apricot sorbet, meringue, custard.
Pink guava pate de fruit, coconut, jalapeno.
Smoked pineapple pudding, mint, rice cracker.
Sous vide cookie dough.
Bee pollen cookie.
Strawberry, buttermilk, thai basil.
The crew and I at Lazy Bear in San Francisco, California.
I’m very happy that one of the last CRUX dinners was with David Barzelay and co. It was a great time, but more than that, it was a a great collaboration leading to some very tasty food. Cheers.