SAN FRANCISCO (CBS SF) – Chef Pierre Tumlin is at the helm in the kitchen at Hog & Rocks, evolving the menu to maintain the restaurant’s position as one of the premier gastropubs in the Bay Area. His aspirations in the kitchen are simple; he lives to cook good food and provide a well-rounded experience for guests.READ MORE: Despite Fines, Pleasant Hill In-N-Out Remains Defiant Over Customer Vaccine Verifications
Born and raised in Sacramento, Pierre attended the California Culinary Academy in pursuit of his passion. His education provided a solid foundation to a thriving career that has been shaped and developed through hands-on experience and personal mentors – he worked for Gordon Ramsay as a sous chef for a year – at restaurants including Spago, Aqua, three-Michelin starred Guy Savoy, RN74 and Scarpetta.
Chef Pierre brings a revitalized approach to the menu at Hog & Rocks with his affinity for local farming and ingredients. We met at the Mission district restaurant recently for our Foodie Chap chat. Chef made a “Foie Gras Burger” paired perfectly with a local brew. The recipe is below.
Hog and Rocks is the perfect spot for dinner, It’s awesome for weekend brunch and has a daily happy hour from 5pm where oysters and cocktails sing a merry song.
Enjoy my chat wit a super talented Chef who goes the whole hog in all that he does in the kitchen.
Chef Pierre Tumlin’s Hog & Rocks
Foie Gras Burger
- 6# American Wagyu chuck roll
- 3# America Wagyu brisket
- 8 oz. Prosciutto, bacon or country ham scraps, (skin off, optional)
– Cut into 2inch strips; pass through a medium die on a meat grinder. Chill meat and form into 4oz. patties.
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- 2# yellow onions
-Slice thin, cook on low to medium heat in a wide sauté pan with 1 oz. of oil or butter.
Homemade B&B Pickles:
- -1# Persian cucumber
- 1 L water
- 10oz. kosher salt
- 1 oz. garlic
– Bring water, salt and garlic to boil and chill, pour over cucumbers, cover with a lid. Place in a dry cool place for 2 weeks.
- 2# Kennebec potato
- 6L fry oil
– Peel potatoes and cut into ¼ inch thick batons. Soak in cold water overnight, if possible. Drain from water, and fry for 4 min. at 325F. Place on a cooling rack to cool and drain. To assemble the burger, bring your fryer oil temperature up to 425F and drop your fries for an additional 4-5 min. Season with salt to taste.
- Two 4 oz. beef patties
- 4 oz. Sonoma County Farms Foie Gras
- 2 oz. caramelized onions
- 1 oz. Secret sauce
- 2 oz. homemade B&B pickles
- 1 poppy seed bun
- 3 oz. organic bibb lettuce
- 2 slices American cheese
-Season your 2 beef patties and Foie Gras with salt and pepper to taste. Place both on hot griddled for 2 min. each side for the burger patties and about 30 sec for the Foie Gras or till nice golden brown. Meanwhile, butter your bun and griddle as well, dress with secret sauce, lettuce and pickles. Flip your burger patties and place cheese on each, also place your Foie Gras in a hot oven to cook through. Stack your burger on each other and top with caramelized onions and foie gras.
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