Hamachi Tataki
Ingredients:
- 2 oz. Hamachi, Thinly Sliced
- ¼ oz. Jicama
- 1/8 oz. Daikon Sprouts
- ¼ oz. Granny Smith Apples, Julienne
- 1/8 oz. Mizuna Greens
- 1 oz. Sour Cherry Vinaigrette
- 2 Tbsp. Yuzu Caviar
- ¼ tsp. Smoked Sea Salt
- On a plate place the hamachi. Next mix the jicama, daikon sprout, apples and greens with the sour cherry vinaigrette.
- Season with salt and pepper.
- Place on top of hamachi in a small pile and garnish with yuzu caviar and smoked sea salt.
Sour Cherry Vinaigrette
Ingredients:
- 1 oz. Sour Cherries, Chopped
- 1 Shallot, fine dice
- ½ Cup red wine vinegar
- 1 Cup Olive Oil
- 2 Tbsp. Chives, fine sliced
- In a bowl combine the cherries, shallots, chives and the redwine vinegar. Emulsify the olive oil in slowly.
- Season with salt and pepper and reserve until needed.
Ingredients:
- 250 Grams Yuzu Juice
- 2 Grams Sodium Alginate
- 500 Grams Water
- 2.5 Grams Calcium Chloride
- A plastic quart sized container mix together the yuzu and the sodium alginate, by using a hand blender.
- Place into squeeze bottles and let sit for about 5 min. In another container mix together the water and calcium chloride, until dissolved.
- Drip the yuzu mixture into the water mixture slowly to form small globes.
- Let sit in water bath for 1-2 min. Remove, rinse and drain. Store caviar in a small amount of water.
Non-Alcoholic Beverage:
- Blood Orange Fizz
- 2 oz Blood Orange Juice
- Topped with club soda
- 1 oz of Passion Fruit Puree
- 5 oz Prosecco
- Put in a fun glass, like a martini, and stir.
About Thomas Rhodes:
As a young child, Thomas R. Rhodes always had an interest in the kitchen-from helping his mom and dad prepare meals to baking desserts with his grandmother and sister.
After high school graduation, it was only fitting for him to attend the California Culinary Academy in San Francisco, CA. Upon graduation from CCA, Thomas worked locally in freestanding restaurants as well as the Portman Hotel where he worked under Chef Fred Halpert who helped him secure an apprenticeship in both Biarritz and Reims, France.
In 1991, Thomas joined the Palace Hotel for its reopening. There, he built a strong foundation to his culinary experience. Proving himself, he worked his way up the ranks from Sous Chef to Restaurant Chef, then Garde Manger Chef He was handed several opportunities within the Palace as well as within the Starwood Corporation.
Thomas was selected as one of the coordinators of the "Cuisine of the Americas" program, a culinary program utilizing ingredients from North, South and Central America. Thomas was also selected to front a California Cuisine promotion with a sister property in Beijing, China. Furthermore, Thomas represented the Palace Hotel in the Aspen Food and Wine Festival.
In 2001, Thomas forged onto another chapter in his culinary career where he was Chef/Owner of Black Bamboo Restaurant in the Marina District of San Francisco which specialized in Asian fusion cuisine.
Thomas' next venture brought him to Walnut Creek, CA as part of the opening team as Executive Chef for the Renaissance ClubSport Hotel, a contemporary boutique hotel with a vibrant bar and restaurant, a rejuvenating day spa and a full-service sports club.
There, he was chosen to participate in the global General Managers Conference for the Marriott Corporation in Orlando, FL as well as the MINA Conference (Marriott International National Association) in San Diego, CA.
While at the Renaissance, Thomas also turned full circle by going back to his roots serving as a Chef Instructor for his alma mater, CCA. In 2006, Thomas returned to San Francisco to work for Westin Market Street where he oversaw the culinary operations for the hotel and assisted in the opening of famed Venetian restaurant, Ducca.
Thomas obtained an extensive international background while traveling through Europe, China, and Thailand, appropriate for his next culinary adventure, Asia de Cuba.
About Stacy Aldrich:
Stacy has been a part of the Senior Management Team of Clift and the Morgans Hotel Group in San Francisco for almost five years. Stacy was also responsible for maintaining and driving the brand integrity by putting together resources, guidelines, budgets and standards.
She has had an unprecedented amount of success in her role as Director of Bars for the legendary Redwood Room has received multiple awards from the Best Hotel Bar in the World from Conde Nast Magazine, Playboy Magazine and Details Magazine. Aldrich is also responsible for creating large press worthy events to bring recognition to the hotel.
Stacy has a reputation in the bay area for her endless work with the SF Food Bank and Breast Cancer Emergency Fund. During Stacy's time with Clift she has been responsible for driving the guest experience scores to become a leader in the company of exclusive boutique hotels across the world.
Before her tenure with Morgans Hotel Group Stacy was in Los Angeles working with Thompson Hotels as the Director of Restaurant Operations. Stacy was a key component for propelling the new brand the famed Hollywood Roosevelt.
Aldrich boutique hotel experience started with Kor Groups Viceroy Hotel in Santa Monica, California as a part of the Food & Beverage Management Team.Stacy's real passion is Food & Wine she was the first to receive a scholarship at Apicus Culinary Institute in Florence, Italy for their Wine Expertise Program. Stacy has also studied with the Culinary Institute of American in Napa Valley.
Stacy is also accredited from the Wine & Spirits Educational Trust and tested at Advanced Level and is a Level II Master Sommelier
Clift San Francisco
Asia de Cuba & Redwood Room
495 Geary St
San Francisco, CA 94102
Phone: (415) 775-4700
Website: www.clifthotel.com
Asia De Cuba: Valentine's Day Menu "His And Hers"
$65 Per Person
$85 Per Person With Wine Pairings
Courses:
amuse
first Course
intermezzo
main Course
dessert
