Two Chefs, One Beast
Presented By: Campari, 7x7 magazine & KCBS
Participating Chefs: Mark Dommen - One Market, Staffan Terje - Perbacco Ristorante + Bar and barbacco eno trattoria
Mark Dommen and Staffan Terje aren’t just friends, they’re neighbors—their restaurants are a few blocks from each other in San Francisco’s Financial district. Their friendship was forged through farmers—they share a local and seasonal philosophy and often source produce and whole animals from the same vendors. In fact, the two have been known to harbor a friendly rivalry over who takes back the best product to their kitchens. For their dinner at One Market, Mark and Staffan will be making a special trip to one of their favorite farms, Rossotti Ranch, to source the whole goat they’ll be using. Each chef will prepare their interpretation of various cuts from the animal—allowing diners to explore the versatility of both goat and these masterful chefs. Two chefs, one beast, infinite delicious possibilities. The dinner will be paired with a unique selection of Donkey and Goat wines.
Guests will begin their meal with a handcrafted Campari aperitif, especially created by the chefs.
Menu
Passed
Scapece of Goat Fish
Goat ‘nduja with pickled goat’s horn peppers
First Course
Leg | Carne Cruda (tartare), anchovy, celery heart, preserved Meyer lemon
Goat Liver Terrine & Goat Mortadella | apricot, pistachio
Second Course
Shoulder | Ragu of goat shoulder braised in goat’s whey, handmade garganelli pasta and Capriago cheese Goat “Pot au Feu” | neck, rib, loin, wild mushrooms
Main Course
Loin and Belly | Slow Roasted “Goatetta”, summer squash fondo, olive jus
Spit Roasted Goat Leg | espelette, corn puree, summer beans
Dessert
Goat Ricotta Doughnuts filled with Goat’s Milk Jam, Stone Fruit and Berry Mess
Goat Cheese Ice Cream Sundae | bing cherries, spiced goats milk caramel, candied pecans, goat butter short bread
Perbacco Campari Cocktail
Italian Sour
1/3 oz Campari
1 1/4 oz Aperol
1/3 oz Yellow Chartreuse
2/3 oz Grapefruit Juice
1/3 oz freshly squeezed lemon juice
1/3 oz simple syrup
1/3 oz egg white
1 finger size strip orange zest
1 finger size strip grapefruit zest
Add all the ingredients, except the citrus zest, to a cocktail shaker and shake vigorously. Fill the shaker with ice and shake once again to combine the ingredients.
Strain into a wine glass until half full and top with ice. Squeeze the orange and grapefruit zest directly over the glass to extract citrus oil. Garnish with one of the zest.
A portion of the proceeds from this dinner will benefit the Center for Urban Education and Sustainable Agriculture (CUESA).
Must be 21 or over to attend. Advanced ticket purchase required. All prices inclusive of beverages and gratuity.
Thursday, June 28th @ 6 p.m.
One Market
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