Five different and unique chefs will be taking their culinary talents to the kitchen at the Fifth Floor for a special holiday dining event not to be missed.

From December 5-9, Chefs Dominique Crenn, Jeff Banker, Brandon Jew, Hoss Zare and Matt Accarrino will each be drawing from their own childhood and heritage to prepare tasting menus for diners. A portion of the proceeds from each dinner will also benefit a charity of the chef’s choice. The week’s festive feasts ends with a meal on Saturday, December 10 by Fifth Floor Executive Chef David Bazirgan, who will be preparing his own special Armenian dinner.

Bazirgan said the event is modeled after an annual event up in wine country. “This was inspired by Christopher Kostow at The Restaurant at Meadowood. Each year they host a Twelve Days of Christmas event with special guest chefs preparing different meals each night. I asked some of my chef friends to participate and we chose five with completely different backgrounds,” Bazirgan said. “Each will prepare a meal inspired by how their own culture celebrates during the holiday season.”

On Monday, December 5, Dominique Crenn from Atelier Crenn will offer up an array of French cuisine; Tuesday will be Jeff Baker from Baker and Banker with an ode to Jewish food; Wednesday, Fifth Floor will host Brandon Jew from Bar Agricole with his own holiday take on Chinese cuisine; Thursday will be Chef Hoss Zare from Zaré at Fly Trap with Persian food and Friday will be Matt Accarrino from SPQR with a holiday Italian menu. 10 percent of the proceeds will go to a charity of the chef’s choice.

Bazirgan said the event shows how close knit chefs in San Francisco truly are. “Each dinner has a unique chef with a unique background. There will be really different flavors showcased throughout the week,” he said. “I will be collaborating with each chef on one or two of the courses each night. It has been a great learning experience working with them on the menus and getting a further understanding of their culture through the food we are creating.”

Each tasting menu will be $95 (exclusive of beverages, tax and gratuities). Dinner seating will be staggered throughout the evening.

Here is a sample menu from each of the guest chefs:

Monday, December 5: Dominique Crenn from Atelier Crenn

Proceeds benefiting Mali Kalsanso, providing education to children in Mali, West Africa.

Oysters Lightly Poached

mirin, tapioca pearls, lemon “cloud,” sake gel

Foie Gras and Winter Nuances

Wagyu Beef Tartare

smoked pearls sturgeon and its condiments

Nourmoutier Turbot

black truffle, lettuce, potato, vin vaune-lobster jus

Whole Roasted Goat

smoked goat’s milk, beet meringue, lentils, crispy quinoa

Bouche de Noel

Tuesday, December 6: Jeff Banker from Baker and Banker

Proceeds benefiting Meals on Wheels San Francisco, delivering nutritious meals to homebound seniors.

Matzo Ball Soup Dumpling (amuse)

Pike Mackerel Crudo

Manishevitz salt, fresh wasabi, green apple

Chicken Liver Pate

challah toast, Armagnac soaked prunes

Smoked McFarlands Springs Trout

potato latke, pickled beets, shaved fennel, horseradish crème fraîche

Liberty Farms Duck Breast

schmaltz béarnaise, kasha varnishkes, caraway-onion glass

Sweet and Sour Beef Short Ribs

braised cabbage rolls, glazed baby radishes

Spiced Pear Sorbet (intermezzo)

gingerbread

Preserved Pluot Jam Doughnuts

cardamom cream

Wednesday, December 7: Brandon Jew from Bar Agricole

Proceeds benefiting the SF Child Abuse Prevention Center, dedicated to the prevention of child abuse and neglect.

Pu’er Tea Eggs with Caviar

Raw Spot Prawn and Logan Salad

buddha hand citron

Textures of Cabbage

satsumas, fried shallots, tofu, sprouts, charred scallion

Chicken Wonton Soup

pea shoots, winter melon

Nantucket Bay Scallops

gai lan, fermented black bean , ginger emulsion, sesame oil

Stuffed Quail

sticky rice, Chinese sausage, dates, shitake

Roasted Persimmon

chestnuts, black sesame ice cream

Thursday, December 8: Hoss Zare from Zaré at Fly Trap

Proceeds benefiting Mom’s Against Poverty, dedicated to serving and supporting children living I poverty.

Olivier Salad

lamb tongue, lobster, purple potato, sweet peas, black garlic aioli, crispy carrots

Seared Haloumi Cheese

roasted fennel, pomegranate, crispy bulghur

Seared Foie Gras

smoked salmon, lentils, fennel, port, aged basalmic

Persian Fish Stew “Ghalieh Mahi”

fresh herbs, preserved lime, tamarind

Rabbit Two Ways

leg with rustic fesenjoon sauce, meatballs with fesenjoon pure

“Sholeh-Zard” Saffron Rice Pudding

rose water foam, almond crumble

Friday, December 9: Matt Accarrino, SPQR

Proceeds benefiting the National Organization for Rare Disorders, dedicated to helping Americans with rare diseases.

Raw and Cooked Chicories

robiola, guanciale, roasted cipollini vinaigrette

Farm Egg “in Camica”

celery root, American ham, white shrimp, lovage

Roasted Branzino

fennel, Satsuma, 8 year balsamico, saffron

Strozzapretti al Cocoa

rabbit, swiss chard, black olive, goat cheese

Truffled Farmstead Chicken

red cabbage, cranberry, creamed lentils, red wine sauce

Chestnut Fritters

quince jam, vin santo zabaglione, meyer lemon mostarda

For reservations, contact Fifth Floor (located in the Hotel Palomar at 12 Fourth Street) at (415) 348-1555.

 

 

Photo Credit: Chef David Bazirgan, via Twitter