Epicurean  |  08.24.10

Celebrating the Bay Area’s vibrant food culture, the SF Chefs 2010 event brought together many of the biggest names in the San Francisco food scene.

The personalities were as varied as the palates, and high-profile attendees included Fleur de Lys‘ Hubert Keller (who, as at this year’s Vegas Uncork’d, swapped his chef’s hat for DJ headphones), Bon Appetit‘s 2005 Chef of the Year Michael Mina, and Ryan Scott of Top Chef, Season 4.

Joining the more than 120 chefs at the Union Square event were local vintners, distillers, and food lovers of all stripes — to the tune of 1,500 guests per day. Ticket proceeds went to the Golden Gate Restaurant Association Scholarship Foundation, which supports Bay Area students entering culinary and hospitality programs.

A highlight of the celebration, which lasted from August 9-15, was “MIX with SF Top Chefs,” held at the XYZ Restaurant in the W San Francisco. The afternoon event was a reunion of sorts for local chefs who found foodie fame on the popular Bravo series, as they prepared their own specialty cocktails for a crush of thirsty guests. Ryan Scott, Jennifer Biesty, Mattin Noblia, Erik Hopfinger, and Laurine Wickett were in competitive mode all over again as their concoctions — each taking inspiration from different neighborhoods of San Francisco — were judged on presentation, originality, and taste. The winner was Biesty’s “FIJI Facial,” which sought to capture the cool and refined flavor of Nob Hill. For those eager to make this drink on their own, here’s the recipe:

The Nob Hill FIJI Facial

1 ½ oz cucumber juice
1 ½ oz Square One cucumber vodka
.5 oz Cointreau
.5 oz lime juice
.25 oz ginger juice
1 ½ teaspoons organic cane sugar
3 ea. mint leaves

Muddle the mint with the sugar. Add all other ingredients into shaker with FIJI Water ice. Rub the rim of each glass with lime, then dip into salt. Shake vigorously and strain over shaved FIJI Water ice. Garnish with mint.

Follow Biesty on Twitter (@JenBiesty) for cooking tips and all her latest news.