Feelin’ and Eatin’ Seasonal

the tablehopper | 12:42 pm | November 11, 2008 | Foodie 411

As the newly appointed executive chef at Seasons Restaurant at Four Seasons Hotel San Francisco, chef Mark Richardson recently created “Taste of Fall” tasting menu, embracing the season’s abundance of fresh ingredients. The menu is $80 per person/$130 with wine pairings.

Here’s the menu to tantalize you further:

TASTE OF FALL
Dungeness Crab
Hearts of Palm, Fennel, Tangerine Oil
Sauvignon Blanc Saisons des Vins “LÉtÉ” by Copain, Mendocino County 2003

Hudson Valley Foie Gras
Peanut Butter Financier, Concord Grape Preserve
Furmint, Royal Tokaji “Betsek,” 6 puttonyos, Hungary 1999

Diver Scallop
Cauliflower: Roasted & Puree, Truffle Jus
Viognier, Copain “Tous Ensemble,” Mendocino 2007

Pork Belly
Braised Red Cabbage, Salsify, Bacon Emulsion
Pinot noir, Copain “Kaiser en bas,” Anderson Valley 2006

“Brownie Sundae”
Valhrona Chocolate Brownie, Salted Caramel Ice Cream, Melted Chocolate, Crisp Whipped Cream
Grand Marnier “Cuvee du Centenaire”

• 757 Market St., Four Seasons Hotel. For reservations or more information regarding Seasons restaurant, please call 415-633-3838.

On Thursday November 13th, 2008, Orson is hosting their monthly cocktail dinner. This one is the sure-to-be-delightful Gin & Game Dinner. Here’s the menu:

Tease
foie mousse and pomegranate candy
the aviator

First Course
rabbit salad with dandelion, wild mushrooms, preserved lemon vinaigrette
french 75

Second Course
cassoulet with pheasant, boar and pork belly
cippolinis, turnips and wild turkey sauce
manka’s memory
209 gin, smoked cardamom syrup, Glenlivit

Dessert
satsuma, persimmon, huckleberry zotz
ramos fizz

Dinner is $75 per person, excluding tax and gratuity. If you can’t make this one, the Rum & Roasted dinner is on December 10th, and the Schnapps & Schnitzel dinner is on January 14th. Reserve in advance by calling 415-777-1508 or emailing reservations@orsonsf.com. You may also reserve online, just put “Gin & Game” “Rum & Roasted” or “Schnapps & Schnitzel” in your note to Orson.

One more thing to note: Orson also just launched Monday Night Pizza, starting at 5pm (usual dinner hours start at 6pm), with about six kinds to choose from, like braised broccoli rabe, chili, egg, and guanciale. They even featured a Philly cheesesteak pizza version with flank steak, provolone, peppers, onions, and steak sauce. Tasty!

• 508 4th St. at Bryant St., 415-777-1508

Perhaps you’re craving something more meaty for those chilly nights? On Tuesday November 18th, there will be a Beer & Bison Grower’s Dinner at Jack Falstaff, with executive chef Jonnatan Leiva cooking with guest chefs Laurence Jossel (Nopa) and Ravi Kapur (Boulevard).

Here’s the menu: bison carpaccio and fried oysters (chef de cuisine Ravi Kapur, Boulevard); butternut squash ravioli and beer-braised bison (executive chef Laurence Jossel, Nopa); and slow-roasted bison short ribs, smoked fingerlings and kale (executive chef Jonnatan Leiva, Jack Falstaff). Moonlight Brewing Company, based in Santa Rosa, is going to provide the beer pairings—founder Brian Hunt will be on hand at the event to explain the pairings. 6pm reception on the patio, and the communal dinner seating begins at 7pm. $85 per person, excluding tax and gratuity.

• 598 Second St. at Brannan, 415-836-9239

Marcia Gagliardi writes a popular weekly e-column about the SF dining scene, “the tablehopper.” Subscribe for free at www.tablehopper.com and get it in your inbox every Tuesday. Got news? Email Marcia at taste@sanfrancisco.travel.