“The World” being assembled at the San Francisco dinner prepared by the Roca brothers.
It was a little like getting a backstage pass to a U2 concert.
Only way better.
That’s how I felt when I was invited to hang around in the kitchen on Wednesday night when the three Roca brothers, owners of the illustrious El Celler de Can Roca in Girona, Spain, were in San Francisco to cook a series of dinners at the Julia Morgan Ballroom.
After all, in the culinary world — Joan (chef), Josep (sommelier and maitre d’) and Jordi (pastry chef) — are rock stars of the utmost magnitude. Their restaurant not only has garnered three Michelin stars, but is rated #2 on the current list of “The World’s 50 Best Restaurants,” (they were #1 in 2013 and 2015).
Jordi, Joan and Josep Roca in the Julia Morgan Ballroom.
What’s more, the multi-course, three-hour dinners were not open to the public. Instead, they were by invitation-only, with the 100 guests each night predominantly clients of Spanish bank BBVA Compass, which was sponsoring the Roca brothers’ whirlwind cooking tour. It spans three continents in five weeks with stops in London, Hong Kong, Phoenix, San Francisco (this week), and finally, Santiago de Chile.
Although Joan had come to the Bay Area in the spring on a prior scouting trip, this was the first time the other two brothers have visited San Francisco.
The 2016 tour is the third time BBVA has sponsored such an endeavor for the brothers. And what an undertaking it is. El Celler Can Roca closes for the entire month of August just for this, and almost the entire staff comes along for the ride. We’re talking the brothers plus 40 others.
The ballroom before the guests arrived.
Some of the featured wines for the evening.
Besides their personal luggage, the brothers travel only with their knives, and a few special ingredients, such as distillations that would be too difficult to make on location. One-of-a-kind serving ware is sent ahead. They go through one Iberico jamon leg per dinner. They source most everything else locally, making a point to use a few key ingredients particularly indigenous to the cities they are cooking in.
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