Kim Alter
Nightbird | San Francisco
Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika | Chef Kim Alter of Nightbird
Roasted Fennel, Fermented Fennel, Shaved Fennel, Orange, Vanilla, Watercress | Chef Kim Alter of Nightbird
Butternut Squash, Honeynut Squash, Lemon Purée, Kinome Leaf Oil | Chef Kim Alter of Nightbird
Grilled Matsutake, King Trumpet Purée, Finger Lime, Kumquat, Matsutake Broth, Fresh Origins Kinome Leaf | Chef Kim Alter of Nightbird
Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird
We’ve partnered with Sherry Vinegar PDO from Spain to bring you a collection of recipes from some of the country’s top chefs, showcasing the ways they season, marinate, and elevate dishes using Sherry Vinegar PDO.
We’ve partnered with Fresh Origins Microgreens and some of the country's top chefs and bartenders to show how you can elevate your finishing touches! Check out these featured recipes to add a pop of color and flavor to your dishes and cocktails.
At Nightbird, guests receive memorable bites or sips between main dishes that are entirely composed of scraps from the dishes they're bridging.
StarChefs returns to San Francisco to celebrate the city’s most talented up-and-coming food and beverage professionals.