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Foodie Chap With Chef Hiro Sone of Urchin Bistrot

SAN FRANCISCO (CBS SF) - In 1988 Hiro Sone and Lissa Doumani opened Terra ("earth" in Italian, "temple" in Japanese), a world-class restaurant in Napa Valley's historic town of St. Helena. Since then the husband-and-wife team's intimate restaurant has become a top dining destination showcasing Chef Sone's seasonal menu that blend local ingredients with the flavors of southern France and northern Italy, his refined Japanese sensibility, and the couple's history, travels, tastes, and passion for exceptional dining.

In November 2005, Sone and Doumani brought their food sensibilities -- and a touch of the Napa Valley -- to the St. Regis Hotel, San Francisco with the opening of Ame ("rain" in Japanese, "soul" in French). Located in the lobby level of the new hotel, Ame will reflect the same passion that is revered at Terra, with San Francisco influences such as a striking sashimi bar with an extensive raw menu.

In June 2014, Sone and Doumani opened Urchin Bistrot in the Mission District of San Francisco. This area is full of young, current lovers of food and Urchins take on French cuisine fits in perfectly. Having an incredible cocktail list run by a master cocktailer is also derigor in SF and Rafael Rivera brings it, allowing Urchin to have dance parties on Friday and Saturdays with the perfect beverages.

The couple, whose restaurant Terra received a 2005 James Beard Foundation nomination for "Outstanding Service," will divide their time between St. Helena and San Francisco.

A native of Japan, Sone mastered the art of classical French and Italian cooking at Ecole Technique Hoteliere Tsuji in Osaka. Later he became the chef of Spago Tokyo, then Spago Los Angeles. Lissa Doumani honed her culinary skills in the kitchen of Sally Schmidt, the original owner of French Laundry, at Spago in Los Angeles under Nancy Silverton, and as pastry chef at Roy Yamaguchi's 385 North in Los Angeles.

Hiro in 2003 received the James Beard Foundation award for Outstanding Chef California. Lissa in 2005 received the James Beard Foundation award for Outstanding Service. Terra and Ame each have one Michelin Star.

We met at URCHIN on Valencia for our Foodie Chap chat. Chef cooked a classic and a favorite on the URCHIN menu; Roasted Bone Marrow & Escargot in Garlic Burgundy Butter.

Enjoy our tasty talk tracking Chef Hiro's amazing journey from a farm in rural Japan to Michelin starred success in America at TERRA in Napa, AME and URCHIN BISTROT in San Francisco, his wonderful wife and business partner Lissa at his side all the way.

Cheers!
 



 

Chef Hiro Sone's Roasted Bone Marrow with Escargot in Burgundy Butter with Herb Salad
Roasted Bone Marrow
w/ Escargot in Burgundy Butter w/ Herb Salad
(For 4 people)

This is a quick family style dish if you soak the marrow bones the day before. You will need to visit a good butcher to get the bones cut to the size suggested. If you wanted to plate this individually you can and is a good solution if you can't get the bones cut into 2 inch pieces. Two long bone for each person is a nice first course. Escargot are usually found canned, though you could use the ones in your garden after purging. If you are using soak in cold water for about 10 minutes and rinse a couple of times to remove the canned flavor.

Ingredients:

  • 8 marrow bones, cut 2 inches long and split in half lengthwise
  • Freshly ground black pepper
  • Kosher salt
  • 1 cup Burgundy butter, see below, cut into small cubes
  • 1/3 cup Chicken stock
  • 40 Escargot
  • 16 Cherry tomatoes, stems removed and cut in half
  • 8 ea. Grilled slices of baguette, about ½"thick and 4" long

 
A day before;

Place 3 quarts of water in a large plastic or glass container (about 6qt size) and add 6 tbsp Kosher salt. Whisk to dissolve the salt completely. Add the bones making sure the bones are completely submerged in the water, cover with plastic and refrigerate overnight. This will draw out the blood in the marrow.

The next day, preheat an oven to 400F.

Remove the bones from the water and pat dry, place them cut side up in one layer in a large gratin dish. The dish should be big enough that the bones can sit flat cut side up. Season with a little salt and freshly ground black pepper. Place the gratin dish in the oven for about 10 minutes or until the bones get some color and the marrow starts to bubble. Remove the dish from the oven, cover with foil and keep warm.

While the marrow bones are roasting rinse the escargot in cold water, drain and pat dry. When the marrow bones come out of the oven finish the escargot. In a larger saute pan over high heat, add the escargot, chicken stock and cherry tomatoes and bring to a boil. Once boiling reduce to a gentle simmer and whisk in the cold butter to emulsify. Season with salt to taste.

Spoon the escargots mixture over the marrow bones. Toss the herb salad with the lemon juice and olive oil, season with salt and freshly ground black peppercorns. Sprinkle the salad over the marrowbones. Serve with the grilled baguette on the side.

Burgundy Butter

  • 1½ oz. garlic, peeled, roughly chopped
  • 1½ oz. Italian parsley leaves, about 1 ¼ cup
  • 1 cup sweet butter, at room temperature and soft
  • 1½ tsp. Kosher Salt
  • Pinch freshly ground black pepper
  • 1 Tbsp. dry white wine
  • 1 Tbsp. freshly squeezed lemon juice

In a small food processor, combine the garlic and parsley, and process until finely chopped. Add the butter, salt, and pepper, and process for 10 seconds.

Scrape down the sides with spatula, then process for another 10 seconds. With the machine running, slowly add the white wine and lemon juice through the feeding tube and process until well blended.

Transfer to air tight container and refrigerate until use.

Herb Salad

  • 1 cup mixed herbs such as parsley, chervil, dill springs and baton of chives.
  • - Mix should be about ½ cup parsley and the other herbs adding up to the other ½ cup.

  • ½ tsp lemon Juice
  • ½ tsp olive oil
  • Mix the herbs together. In a small bowl mix the olive oil and lemon juice and gently toss the herbs to coat. Do this just before you are going to serve.

     


     

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    ©Hiro Sone
     


     

    KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
    Follow him on Twitter & Facebook @foodiechap

     

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