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	Upcoming Events Recent Events Calendar Regional Groups Calendar Archive About SIGS	May 17, 2004 Stirring the Pot: A Conversation with Hubert Keller, Michael Mina and Bradley Ogden Bay Area superstar chefs Hubert Keller, Michael Mina and Bradley Ogden came together at the Sir Frances Drake Hotel on May 17th for a panel discussion with the SFPFS. In a lively conversation with moderator Clark Wolf as part of the "Stirring the Pot" speakers program, the three culinary celebrities shared the secrets of their success as chefs and restaurateurs. An expert in food and dining trends, Wolf knew just the questions to ask and focused on the most recent development in the careers of the three chefs-the opening of spin-off restaurants in Las Vegas. After giving a brief career background, each chef talked about the challenges and excitement of bringing fine dining to Sin City. Bradley Ogden, chef/owner of Lark Creek Inn and Yankee Pier restaurants, explained how he's given Las Vegas a piece of Bay Area dining-fresh organic food prepared simply. However, he spoke about the difficulties of finding the right ingredients in Las Vegas and how he's looking forward to improvements in the local food growing community. Chef Michael Mina of Aqua and Charles Nob Hill described how he's adapted his San Francisco establishments to the dining scene in Las Vegas. He has a loyal local customer base as well as clients who visit from the Bay Area, making his Las Vegas venues true destination restaurants. Executive Chef Hubert Keller of the world-renowned San Francisco restaurant Fleur de Lys is also elevating Vegas dining with his prestigious brand of French-California haute cuisine. The four-star award-winning chef described the journey that brought him from France to Brazil, then to San Francisco and finally Las Vegas, where he is opening another Fleur de Lys, which will feature a dazzling tented interior that mimics the elegance of the San Francisco restaurant. Additionally, Keller has created a totally new concept for Las Vegas called "Burger Bar", offering a selection of gourmet hamburgers. After the panel discussion, the audience was given a chance to mingle with the chefs while sampling fancy hors d'oeuvres from Scala's. Executive Chef Staffan Terje prepared a tantalizing assortment including Terrine of Foie Gras on Toasted Baguette, Squash filled with Ratatouille, Salt Cod stuffed in Fingerling Potatoes, Grilled Lamb "Lollipops," Tuna Tartare in Crispy Cones, and Peekytoe Crab Cakes. All Photos courtesy of M. Christine Torrington Photography \|	List of Recent Events August 2008 Coffee Cupping June 2008 Honey Tasting SIG June 2008 Food Writing Book Club SIG June 2008 Digs Bistro June 2008 Sauvignon Blanc Showdown May 2008 A Visit to Careme 350 May 2008 Cooking Teachers SIG May 2008 San Mateo Members Meet May 2008 South Bay Members Connect April 2008 Wine SIG takes a Beaujolais Cruise April 2008 Demystifying the Food/Wine Dilemma March 2008 Pasta tasting March 2008 Cooking Teachers' SIG March 2008 Traveling Table to Ubuntu March 2008 Gelato Making February 2008 Best of Show Cabernet Sauvignons January 2008 AGM 2008 January 2008 Cooking SIG at Ramekins January 2008 Stirring the Pot: Future of Chinese Cuisine December 2007 Marmalade tasting November 2007 Wine SIG samples sparklers November 2007 United States of Arugula review November 2007 Decoding Molecular Gastronomy October 2007 Career Change Roundtable October 2007 B Star Bar September 2007 Barbary BBQ on Maiden Lane September 2007 Vanilla Tasting August 2007 Wine SIG tastes Rieslings June 2007 Wine SIG Rosé Tasting June 2007 Wines from Livermore June 2007 Tasting Sig Explores Fetas June 2007 Dinner at B Restaurant May 2007 An Evening with Jaques Pepin April 2007 Knockout Santa Cruz Wines March 2007 Feasting at Chef Chus February 2007 Annual General Meeting February 2007 Lessons from a Master Taster: Darrell Corti February 2007 East Bay Urban Wine Tour January 2007 Traveling Table: Radio Africa and Kitchen December 2006 Holiday Cookie Exchange November 2006 Southern Foodways Alliance October 2006 Stirring the Pot with Chuck Williams October 2006 Wine Sig Looks for Varietal Character August 2006 SFPFS Barbeque on the USS Hornet August 2006 Stirring the Pot: Building your Culinary Pedigree June 2006 Antony Bourdain at the Commonwealth Club May 2006 Expo West 2006 May 2006 Table Travelers visit Old Mandarin January 2006 The Annual General Meeting January 2006 Impressions of Fancy Food, the 31st annual trade show September 19, 2005 Stirring the Pot: The History, Dynamics, and Ethics of Luxury Dining June 22, 2005 Stirring the Pot with Nell Newman, Els Cooperrider and Guinness McFadden May 25, 2005 Brentwood Agricultural Land Trust Fundraising Dinner May 18. 2005 Philippe Stark and Michel Rolland at the SF W Hotel April 28, 2005 Roundtable: The Food and Culture of Burma February 15, 2005 Stirring the Pot with Harold McGee October 22, 2004 Food Fight! A Lively Discussion of Today's Most Challenging Food Choices July 12, 2004 Blenheim Apricot Food Tour May 17, 2004 Stirring the Pot: A Conversation with Hubert Keller, Michael Mina and Bradley Ogden March 15, 2004 Stirring the Pot: A Conversation with Gerald Asher February 10, 2004 SFPFS Traveling Table goes to New Delhi Restaurant January 26, 2004 AGM / NMR Review November 10, 2003 Reel Food - Castro Theatre September 25, 2003 Food Tour - Heritage Fruit Orchard at Filoli Gardens September 17, 2003 Rick Knoll on Organic Farming June 16, 2003 A Conversation with Thomas Keller: The Soul of Haute Cuisine in America May 19, 2003 The SFPFS Traveling Table - Roxanne's in Larkspur April 28, 2003 Stirring the Pot: A Conversation with Marian Burros and Marion Cunningham March, 2003 Stirring the Pot: A Conversation with Marion Nestle


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