Sugar Roasted Peach & Blueberry Bacon Infused Buckle and SF Chefs 2012

by Irvin on August 27, 2012 · 12 comments

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Sugar Roasted Peach and Blueberry Bacon Infused Buckle by Irvin Lin of Eat The Love“Could I have one of those lanyards that allows me to hang my wine glass from my neck?” I politely asked the woman who was handing them out. I asked this, not because I was a complete lush, but rather because I was at the SF Chef’s Grand Tasting Tent and having BOTH hands free to photograph the event would have been really handy. She turned to me and apologetically said that it was only available for people who purchased their tickets through their Visa Signature card. I offered to show her that I  owned a Visa Signature card, but apparently that wasn’t enough. I walked away rejected, but really I shouldn’t complain. I was there with AJ (who was doing half the photographing anyway) as “media”, which meant I was working the event, though that definitely did not stop us from enjoying it as well. In fact, it was at the SF Chef’s Grand Tasting Tent that I was inspired to make this Sugar Roasted Peach and Blueberry Bacon Infused Buckle, at least in a roundabout way.

SF Chefs Grand Tasting Tent Entry Sunday 2012 by Irvin Lin of Eat The Love

SF Chefs Grand Tasting Tent Sunday 2012 by Irvin Lin of Eat The Love

SF Chefs Grand Tasting Tent, Sunday 2012 by Irvin Lin of Eat The Love

SF Chefs is one of the top food events here in San Francisco that celebrates the fine dining of one of the best food cities in the nation (arguably the world). Sure I’m a little bias, as I live here in San Francisco, but for me, despite some of the limitations that San Francisco might have in the food world (don’t get me started on trying to find great Korean or Thai here in SF) I think we’ve got some great chefs and some awesome food happening in the city. But don’t take my word for, here’s some photos from the event, as it’s always easier to show then tell.

SF Chefs Grand Tasting Tent Sunday 2012 by Irvin Lin of Eat The Love

SF Chefs Grand Tasting Tent Sunday 2012 by Irvin Lin of Eat The Love

SF Chefs Grand Tasting Tent Sunday 2012 by Irvin Lin of Eat The Love

SF Chefs Grand Tasting Tent Sunday 2012 by Irvin Lin of Eat The Love

Rice Noodles from M.Y. China by Martin Yan at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

Sweet Treats from La Boulange at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

Of course the chefs behind the food are what makes our city so great. Fresh, seasonal, local, organic, nose-to-tail, sustainable, all the buzz words that you hear about food, that are badgered about in the food world, are a given in San Francisco. In truth, there’s not much need to even talk about those things in fine dining in San Francisco, as it’s assumed that the restaurant already uses those type of ingredients and build their menus based on those concepts.

Martin Yan at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

Chef Tim Shaw at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The food was fantastic and I was pretty stuffed by practically my second bite. Thankfully AJ was around to sample the food. He had just rode a metric double century (125 miles) the day before so his metabolism was a little sped up. So I pretty much had him sample the food and tell me what I should taste. Of course he kept on telling me to eat pretty much everything that he ate, so my method of not eating too much apparently failed. But he couldn’t help it as the food there was worth every bite.

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

SF-Chefs-Grand-Tasting-Tent-Sunday-2012-Irvin-Lin-Eat-The-Love-Composite-Chefs-1

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

SF Chefs Grand Tasting Tent Sunday 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

The Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

Of course, while juggling the camera, the camera bag, the numerous plates and the forks and food, it was hard to also carry around a glass, which is why I really wanted that lanyard to hang the glass around my neck. Initially when AJ and I saw it, we thought it  looked ridiculous and made the people wearing it that they were utter drunken lushes. 15 minutes into the event changed our mind; those lanyards are genius! But it was not to be. However, despite all that we had to carry around, we still had a chance to sample some great wine, spirits and cocktails.

Serving up wine and spirits at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

Acorn and Le P'Tit Paysan Wine at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

Serving up gin at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

Red Lava Vineyard at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

Serving up wine and spirits at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

A selection of wines at the Sunday SF Chefs Grand Tasting Tent, 2012 by Irvin Lin of Eat The Love

At the end of the event, I grabbed a San Francisco Chronicle newspaper along with a Fine Cooking magazine both of whom were sponsors of the event. And while at home, flipping through Fine Cooking, I came across a recipe for sugar roasted peaches. I immediately realized that I needed to make them and turn them into a buckle, which is an old-fashion American single layer cake with a streusel topping. I’m a sucker for a streusel topping, and it’s been ages since I’ve made a buckle. Also, I’m a a sucker for the words “sugar roasted”. Add the fact that it is roasted in bacon fat and I was sold. Thanks SF Chefs! Not only did I get a fantastic day of food and wine, I have a great new way to cook peaches.

Sugar Roasted Peach and Blueberry Bacon Infused Buckle by Irvin Lin of Eat The Love

Special thanks to SF Chefs and Andrew Freeman & Co. for providing tickets to the Grand Tasting Tent. Though the tickets were provided free of charge, I was not compensated for the post above and all opinions are my own.

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{ 12 comments… read them below or add one }

Belinda @zomppa August 27, 2012 at 5:40 am

Bacon-infused awesomeness!! Glad your work didn’t interfere with tasting!

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Irvin August 29, 2012 at 7:26 pm

It was tough, but I powered through it! ;)

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Melissa {Being a Bear} August 27, 2012 at 6:11 am

I am all over those peaches – look at that color! Can’t wait to give ‘em a shot.

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Heather inSF August 27, 2012 at 12:29 pm

Sounds so lovely, Irvin. But feeling guilty using bacon fat? WTH? we need to talk.

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Irvin August 29, 2012 at 7:27 pm

Ha! You know I love me some bacon. Truly. Maybe a little too much, says my waistline…

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Ruthy August 28, 2012 at 5:52 am

Bacon and peaches and streusel!? Wow. Thanks, I’ll be daydreaming about that allll day now!

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Faye August 28, 2012 at 9:34 am

I’m always looking for new ways to use bacon and peaches are my all time favorite fruit. LOVE it!

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Megan August 28, 2012 at 10:32 am

I love your photos – I like how you capture people’s personalities! And, sadly, I’ve never heard of a buckle! 38 years having gone without this dessert! I will have to make up for lost time now! haha Thanks for sharing!!

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Irvin August 29, 2012 at 7:29 pm

Thank you! Actually one of my favorite things to do is photograph people. I used to do a lot more portraits when I was high school and college, taking photos class, so it’s fun to be doing that again with chefs!

And yes, buckles are awesome! Basically it’s just a coffee cake, but I think the term “buckle” just makes it sound more homey and all-American.

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Ally September 29, 2012 at 12:52 pm

That looks like a crazy delicious buckle!

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merri October 1, 2012 at 4:26 pm

But there are tons and tons of thai restaurants in sf..

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Irvin October 1, 2012 at 4:44 pm

There are… But the good ones are few and far between I think. And nothing compares to the ones down in LA – especially Jitlada which specializes in Southern Thai cuisine. LA has the largest population of Thais outside of Thailand, so that explains why Thai restaurants down there are so much better than up here in SF…

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