Executive
Chef John Kane
University
Club of San Francisco, San Francisco, CA
John
is currently Executive Chef of the University Club
of San Francisco, Only the fifth Chef to hold this
title in the 116 year history of the club. John
served two years as President of the Chef’s
Association of the Pacific Coast (CAPC) and is currently
seated as Chairman of the Board. Chef John has been
nominated this year by President of the American
CulinaryFederation, Chef Ed Leonard, CMC, AAC for
American Culinary Federation’s National Chef
of the Year. President Leonard also awarded Chef
John with the coveted Presidential Medallion. He
was awarded the San Francisco 2002 CAPC Chef of
the Year award, and was also honored for his achievements
by receiving the prestigious Antonin Careme Medal
#128 in 2004.
Chef
John also teaches and trains cooks at Cecil Williams
Glide Memorial Church Outreach program, helping
those going through transitional times to better
themselves, their skills, and to promote the culinary
profession. He also represents several companies
including: Corporate Chef for Sierra Meat Co., Corporate
Consulting Chef for US Foodservice, Chef of the
San Francisco Giants professional baseball team
and Consulting Chef for the American Culinary “Chefs
Best” in San Francisco. He has helped to raise
more than $124,000 for local charities in San Francisco
by auctioning himself off for private dinners.
John
has also just returned from Spain as a culinary
ambassador to the American Council in Spain.
Chef
Recipes:
Buffalo
Filet on Lundberg Family Farms Grilled Risotto Cake
with Bleu Oyster Mushrooms
Crema
de Flor de Calabacitas
Eryngii
Mushrooms Crispy Polenta with Wilted Spinach,
Honey Balsamic Demi and Pomegranate Seeds with Juice
Golden
Chanterelle and Shiitake Mushrooms with
Tofu Stir Fry on Lundberg Family Farms Organic Jasmine
Rice,
Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy.
Mushroom
Broth
Mushroom
Ragout, Spinach, Venison Stuffed Piquillo Pepper,
Baby Vegetable and Veal Stock Reduction
Paper
Wrapped Buffalo Fillets with Foie Gras on
Asparagus-Mushroom Cake
Puerco
Almendrado con Hongos
Rack
of "Outback" Kangaroo,
Black Mission Fig and Balsamic Sauce
Roasted
Hen of the Woods Mushrooms and
Seared Porcinis with Barley, Artichoke Heart,
Caramelized Shallots, Water Chestnuts, in a Mushroom
Broth
Simple
Mirepoix Stock
Spaghetti
and Meatballs En Papillote
Chef
Soup Recipes:
Asparagus
Soup with Asparagus Flan and Parmesan Crisp
Braised
Lamb Shank and Barley Soup with
Porcini and Eryngii Mushrooms, Horseradish Polenta
Raft
Butternut-Squash
Soup with Pheasant Breast,
Almonds, Fried Green and Cranberry Swirl
Passillo
Pepper Soup with Pork Carnitas
Potato
Leek Soup with Caged Oyster,
Crème Fraiche and Caviar
Red
and Yellow Tomato Soup
Sweet
Corn and Lemongrass with
Lobster Tail and Chili Oil
Szchewan
Mushroom Soup with Seared Ahi
Other
Related Links:
Cooking
with Wild Mushrooms
The
CulinArte’ Method of Composed Soups
|
.gif)
