Jonnatan Leiva, a Chronicle Rising Star Chef honoree, and personal friend of Vice Commodore Yvette Yong, prepared a wonderful dinner for us on Saturday evening.
Here’s some info on Jonnatan from his bio:
Jonnatan Leiva, a Chronicle Rising Star Chef honoree, has trained with top chefs in Paris, New York and throughout the Bay Area. He was the executive chef at Jack Falstaff restaurant in San Francisco, was a guest chef at the James Beard Foundation Dinner and ran kitchens at high-profile restaurants in New York, like 10 Downing, The Lion and Saxon+Parole. Leiva returned back to his roots to the beautiful and sunny Northern California. He has consulted for several high-profile restaurants such as Penrose in Oakland, The Thomas in Napa and Cockscomb in San Francisco.
Jonnatan prepared a dinner with multiple courses which began with an appetizer of cherry tomatoes, Farmer’s Cheese and basil on Country Bread.
This was followed by a “Jacobs Farm Stonefruit Salad” which included apricots and plums, jicama, fennel and sunflower seeds.
The first main course was a fabulous slow-roasted beef brisket with sugar snap peas, oregano and charred onion salsa verde and a “Full Belly Farms” potato salad with heirloom cucumbers, savory herbs and smoked paprika.
The second main course was a spit-roasted pork shoulder with Jacob’s herbs and garlic and “Dirty Girl” baby carrots, Berbere spice, lemon yogurt, cilantro and red quinoa. This course also included grilled cabbage, pickeled red onions and baby kale.
Jonnatan finished the dinner with Jacob’s Farm strawberries, shortcake, boozy cream and aged balsamic.
I am so sorry we don’t have any pictures of the main courses or dessert, but we were all so caught up in the wonderful food that we forgot about taking pictures! We do have pictures of our group enjoying themselves…
Thanks so much, Yvette, for introducing us to Jonnatan!