2018 Emergence of
Spring Dinner
at All Spice

Click Here for event Photos (includes members & guests, Menu, plating's & wine bottle photos, award wrap-up at the end of the evening)

On Saturday evening April 14, 2018, 23 members of the Hillsborough Bailliage celebrated an Aviary themed event at All Spice. The very talented chef Sachin Chopra created a unique five course farm to table tasting pairing menu that truly wowed our members. Sommelier Shoshana Wolff paired the perfect wines from around the world to complement each course. We are truly blessed to have this hidden gem of a restaurant tucked into the middle of the San Francisco Peninsula.

With the vernal equinox just days away the dawn of Spring could be seen everywhere. Vivid green foliage filled the trees, baby birds peeped in their hidden nests, winter buds burst into full blossoms and Chef Sachin Chopra, of All Spice Restaurant in San Mateo, CA. conjured up visions of how to transform the spirit of the season into a fun and innovative repast for The Hillsborough Bailliage’s Emergence of Spring Dinner Event on Saturday April 14, 2018.

The dream team, Chef Sachin and his lovely wife Shoshana, Maître Restaurateur and Wine Director, worked closely with our Vice Conseiller Gastronomique to make the evening “Chaînesational”. Drawing on his classic French training, traditional and modern Indian cookery in unison with an evocative new American menu, members and guests were treated to the freshest ingredients of the day prepared in unique, artfully plated courses. Each course was accompanied by an eclectic combination of new and old World wines expertly selected by oenophile Shoshana Wolff.

The intimate and charming Victorian house rocked with applause and accolades as Chef Sachin and his team emerged from the kitchen to join Shoshana, and their wait staff to accept the time-honored La Chaîne Award Certificate, Sommelier and Server pins with all our thanks for their expertise.

MENU

TASTES OF SPRING

Green strawberry gazpacho, Buttered radishes, Spring Vegetable & Sourdough canapés

Weingut Fred Loimer Zweigelt Rosé, Kamptal, Austria 2016

EGG

Spiced duck, brioche toast, fried quail egg

Canard-Duchene Champagne Authentic Brut NV

NEST

Truffled chicken mousse, butter-poached lobster, blood orange

Decelle Bourgogne Village 2013

BIRD & FEED

Quail, ras el hanout, green couscous, pickled green strawberry, fennel

Lemelson Stermer Vineyard Pinot Noir Yamhill-Carlton, Willamette Valley 2014

FRUIT

Squab, glazed beets, sour cherries, celeriac

Lexington, Gist Ranch Estate, Cabernet Sauvignon 2011

SEEDS

Confit of spring berries, macadamia nut sable, bergamot ice cream

EOS Estate Tears of Dew Late Harvest Riesling Central Coast 2017

Équipe de Rêve

Sachin got his start working in kitchens in his native India, and then went on to graduate from the Culinary Institute of America in Hyde Park, NY. He honed his abilities working the line at famed four-star Daniel in Manhattan, impressing Chef de Cuisine Alex Lee with his ability to meld Indian flavors with French classics.

Sachin continued to move beyond traditional Indian cookery when he was hired as executive chef of Restaurant Tiffin in New York City, which specialized in fusion Indian vegetarian cuisine. That was followed by the opening of Sachin's own restaurant, Tapasserie in New York, which served lndian-Spanish-American small plates. A year later, he became executive chef partner of Spice Grill, also in New York.

ln 2003, he was lured to California to be the executive sous chef of the glitzy Amber India in San Jose's Santana Row. He went on to be executive chef at Palo Alto's Mantra, consulting chef for Sakoon in Mountain View, as well as its opening executive chef. All Spice is the culmination of all of Sachin's experiences and the ultimate stage for his talents.

Shoshana grew up in Santa Cruz being spoiled by California's natural beauty and abundance of fresh food. Her close-knit family entertained friends and relatives regularly, with food front and center in their daily life. lt's no wonder that while attending Boston University in their mechanical engineering program, she worked as a part time waitperson.

While still an engineering student, Shoshana took a wine appreciation class, which sparked an interest in wine. This newfound interest, coupled with her love of food, Ied her back to California to study viticulture and enology at the University of California at Davis. The marriage of two passions-science and wine-culminated in the establishment of a small winery on her parents' property on the edge of the Santa Cruz Mountains. Wolff & Father Wines specializes in the production of Zinfandel from the Central Coast.

Shoshana's effervescent presence in the dining room is a large part of why guests at this intimate restaurant feel like they are dining amongst friends.

ATTENDEES

Aaron Avelar ........................................................................... Guest

Tracy Ave1ar............................................................................ Guest

Bruce Bastl. .............................................................. Vice Echanson

Patricia Bastl ........................................................................... Guest

Barbara Bessey ....................................... Vice Chancelier-Argentier

Chris Compton ........................................................................ Guest

Yuliya Voroninskaya .......................................... Dame de la Chaine

Cecilia Damia........................................................................ Officier

Stacey Gomes ......................... Maitre de Restaurateur, SF Bailliage

Patsy Gomes............................................................................. Guest

Tom Ha1iday............................................................................ Guest

S. Lisa Haliday.................................................... Dame de la Chaine

Walt Heinzer ................................. Vice Chargé de Medias Sociaux

EJ Heinzer ................................................... Vice Chargée de Presse

Michael Kalkstein .............................................. Bailli, Hillsborough

Susan English .................. Vice Chargée de Presse, Honoraire SiVly

Lars Lenck......................................................................... Cheva1ier

Mary Lenck.............................................................................. Guest

Ed Matthews............................................................................ Guest

Jody Lindell ............................................................................ Guest

Peter Paw|ick.................................. .Vice Conseiller Gastronomique

Jennifer Pawlick ................................................. Dame de la Chaine

Claudia Smay ....................................................................... Officier