Range, San Francisco/ by Don Sefton, Events Manager, Catering
While on my trip to San Francisco, I soaked up the diversity and friendliness of one of the most marvelous cities in the United States. I also ate my way across the city in the four days that I was there. One of the great meals that I had was at Range in the Mission.
I started out with marinated artichokes with pancetta, fromage blanc, lemon aioli, and breadcrumbs (photo top left). It was light and fresh, with a great saltiness and fatty mouth-feel from the beautiful ribbons of freshly shaved Parmesan. I paired it with a dry Riesling from Australia- Eins, Zwei, Drie- which was light, slightly sweet, yet clear, and with notes of crisp apple.
Following that, I had the seared day boat scallops with avocado, cucumbers, and chilled tomato broth (photo bottom right). So marvelous, light, and ethereal! The tomato broth was scented with coriander, vermouth, and white wine.
I finished with braised cod with fingerling potatoes, olives, shaved fennel, and a mustard sauce (photo bottom left). The simple preparation had a delightful butter- mustard sauce with lemon and pureed potatoes to tighten it up. I paired it with a Bink Pinot Noir from California. It was dense and fruity with a great, bright acid.
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