Chef Matthew Accarrino of SPQR - San Francisco, CA

Yellowtail Crudo with Finger Lime, Quince Saba, and Fried Prosciutto

Pinkerton Avocado with Grapefruit, Pancetta, and Chili

Pinkerton Avocado with Grapefruit, Pancetta, and Chili

Crispy Pig's Ear with Pickled Jalapeno, Green Tomato, and Radish

Crispy Pig's Ear with Pickled Jalapeno, Green Tomato, and Radish

Local Partridge Galantina with Blenheim Apricot, Chicory, and Sicilian Pistachio

Local Partridge Galantina with Blenheim Apricot, Chicory, and Sicilian Pistachio

Local Partridge Galantina with Blenheim Apricot, Chicory, and Sicilian Pistachio

Bone Marrow Sformato with Smoked Bacon and Onions

Bone Marrow Sformato with Smoked Bacon and Onions

Chestnut Nicci with Spigarello and Burnt Orange Sauce

Chestnut Nicci with Spigarello and Burnt Orange Sauce

Chestnut Nicci with Spigarello and Burnt Orange Sauce

Dungeness Crab Lasagna with Spicy Tomato Sauce

Dungeness Crab Lasagna with Spicy Tomato Sauce

Veal Sweetbreads, Braised Bitter Winter Vegetables, and Olives

Sunchoke Tortellini with Truffle Butter and Hazelnuts

Sunchoke Tortellini with Truffle Butter and Hazelnuts

Sunchoke Tortellini with Truffle Butter and Hazelnuts

Jones Farm Rabbit with Bacon, Gigante Beans, Savoy Cabbage, and Cranberries

Ricotta Bavarese with Sour Cherry and Napa Vallery Verjus

Caramel Panna Cotta with Banana Ice and Almond Lastra

Goat Cheese and Orange Filled Crespelle

Goat Cheese and Orange Filled Crespelle

Chef Matthew Accarrino