Adam Mali of Brasserie S&P
By: Tyler Gosnell
San Francisco Travel and SF Chefs have sought out the inspirations, recipes and meditations of some of this city’s finest chefs. Find out where chefs eat late night, get a great recipe or learn about what makes San Francisco cuisine utterly unique. We’ll be featuring this series throughout Dine About Town June 1-15. See who’s participating at dineabouttown.com.
This week, we sat down with Brasserie S&P’s award-winning Executive Chef, Adam Mali, who gives us a great gin cocktail recipe, talks about his inspiration and recommends some of his favorite food in the city. Mali’s culinary philosophy stems from his vast experience and his passion for food. And he leads the way as Brasserie S&P offers a reinvigorated menus of brasserie style San Francisco cuisine and refined cocktails complemented with a diverse wine program.
What are your recommendations for the best, late night eats in San Francisco?
Who is your favorite chef?
Chef Mark Franz from Farallon
What inspired you to become a chef?
I love working with products and farmers, and being in the kitchen!
What would your last meal be in San Francisco?
Either Hog Island Oysters or roast chicken from Zuni Café
What is your favorite food or style and why (seafood, Thai, Indian, etc.)?
San Francisco seafood as it is simple and fresh
What are your recommendations for sourcing Bay Area ingredients?
Actually go visit a farmer and he will be happy to see you!
How does San Francisco influence you as a chef?
San Francisco is in the center of sourcing the best products and greatest chefs. You are always being challenged to be a better chef here and I love it!
What is your favorite San Francisco neighborhood and why?
The Mission as it is eclectic and vibrant.
Garden Envy Gin Cocktail:
Celery & Green Apple Cold-Infused Hendricks Gin, Square One Cucumber Vodka, Lime Juice, Galliano, Shaken, Served Up
-1 ½ oz Infused* Hendricks Gin
-1 oz Square One Cucumber Vodka
-½ oz Galliano
-½ oz Lime Juice
Shake, Double Strain
Use peeler for long strip
Tie in knot once
Pour into Coupe Glass
*I do what I name a “cold infusion” to the Hendricks gin with Grannysmith Apple, Celery, Dill, Whole black peppercorns for 48 hours.
During his 25 years of experience and training at some of the nation’s finest restaurants, Chef Mali has garnered much recognition, having been honored by the James Beard Foundation in 2005 as a “Great Regional Chef in America.” In 2004, he was named “Rising Star Chef” by Rocky Mountain News and also earned the title of “Top Chef”. As Chef and Owner of Restaurant Kody in Evergreen, Colorado, Mali earned the distinction of being named one of Denver’s top ten restaurants by 5280 magazine in 2003. Chef Mali dedicates his spare time to growing fresh vegetables in his garden, baking with his children, and taking hikes in and around Sonoma County. A graduate of Le Cordon Bleu Scottsdale Culinary Institute in Scottsdale, Arizona, Mali resides in Petaluma, California with his wife and two daughters.
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