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  • Chef Blake Askew

    Chef Blake Askew
    Chef de Cuisine, Maybeck's San Francisco, CA

    A native of Dallas, Texas, Chef Blake Askew developed his love of cooking from an early age.  Growing up, he was always the cook in the household, whether baking cakes and cookies or putting together elaborate meals using his mother’s copies of Mastering the Art of French cooking and The Good Housekeeping Cookbook. His family moved between the Chicago area and Texas throughout his childhood, rooting him in the Midwestern American traditions of food as comfort and celebration.

    Chef Blake attended college at The University of North Texas as a music major focusing in vocal performance. While working his way through school in a variety of different restaurant positions, his connection with the service industry really started to grow. After college, he worked some small-time gigs as a singer, but continued working in restaurants as a server, and eventually a front of house manager. All the while, the allure of the kitchen grew until eventually in 2005 he devoted his attention full time to pursuing a career in cooking.  It was at this point that he landed his first serious kitchen job at Shinsei in Dallas. Here, he worked with Chef Casey Thompson learning the ropes, beginning as a pastry prep cook, then eventually learning and working every station on the line.

    After a number of years gaining as much experience as possible in various Dallas restaurants including Abacus and Hattie’s, in 2010 he landed at Five Sixty by Wolfgang puck.  Here, he worked his way up the ranks and one year later became the Sous Chef of the restaurant. During his time at Five-Sixty 

    under the tutelage of Chef Patton Robertson, Blake’s understanding and knowledge of world ingredients, as well as the business of running a busy fine dining kitchen took root. Within the Wolfgang Puck organization, Blake was eventually tapped to serve as a Sous Chef at The Source in Washington, DC as well as Specialty Sous Chef for Wolfgang Puck Steak at the MGM Grand in Detroit, Michigan.

    In 2014, Chef Blake answered the call of his old friend from Dallas, Casey Thompson who had since relocated to Napa, California and was looking for an Executive Sous Chef to partner with her in opening Aveline in San Francisco’s Union Square. Here, he had the opportunity to work in every aspect of designing and opening a high profile restaurant. After eventually becoming the Executive Chef of Aveline, Blake moved on to work under Dominique Crenn to open Petit Crenn, the follow up to her two Michelin starred Atelier Crenn.

    In 2016 he took his current position as Chef De Cuisine at Maybeck’s in San Francisco. At Maybeck’s he has seamlessly combined his knowledge of French techniques with his love of classic American comfort food. Chef Blake has had an integral roll in defining the style and direction of the menu. Above all, Maybeck’s allows him to take full advantage of the bounty of ingredients available in the Bay Area as well as continue to cultivate and grow relationships with local purveyors and farmers. He feels his job is only done when he has properly showcased all of their hard work on the plate.

    ABOUT MAYBECK'S FINE DINING & COCKTAILS

    3213 Scott Street
    San Francisco, CA 94123
    (415) 400-8500
    www.maybecks.com
    Directions

    Hours:
    Tuesday-Sunday 
    Bar 4:30pm
    Dinner 5:30pm

    Sunday Brunch
    11:00am-4:00pm

    Nightly Happy Hour
    4:30pm-6:00pm

    Closed Mondays

  • BEEF WELLINGTON W/ CHARRED SHALLOT-BLACK TRUFFLE SAUCE

    BY CHEF BLAKE ASKEW


    Beet Wellington

    Ingredients:

    1 ea. Beef filet, cleaned

    1 full sheet Puff pastry, ready to use

    5 Cremini mushrooms, washed

    ¼ cup Garlic, minced

    3 Eggs

    ¼ cup Whole milk

    2 Teaspoons Maldon Salt

    To taste Kosher Salt

    To taste Black pepper, finely ground


    Charred Shallot-Black Truffle Sauce

    Ingredients:

    8 Large shallots, sliced thick

    ¼ cup Dark brown sugar

    ¼ cup Balsamic vinegar

    3 quarts Veal Stock

    2 Cups Heavy Cream

    3 Teaspoons Black truffle butter, room temperature

    To taste Kosher salt

    To taste Black pepper, coarsely ground

    To taste Sherry Vinegar

    Beef Wellington w/ Charred Shallot-Black Truffle Sauce

    Beef Wellington
    Method:

    1. Season the filet well with kosher salt and black pepper and let stand for at least 2 hours.

    2. In a heavy bottomed pot, or on a griddle on high heat, sear all sides of the filet then immediately chill.

    3. Roughly chop the mushrooms, then puree in a food processer in small batches.

    4. In a heavy bottomed pot on medium heat with no oil or butter, place the pureed mushrooms. Stirring occasionally with a rubber spatula, cook until most of the water is reduced out (about 40 minutes)

    5. Add the minced garlic and turn the heat up to medium high, stirring constantly until the mixture becomes dry and has a paste-like consistency. 

    6. Season with kosher salt and black pepper to taste, then thoroughly chill.

    7. On a clean work surface, lay a sheet of plastic wrap that is big enough to fully cover the beef filet.

    8. Spread the mushroom duxelle mixture out on the plastic wrap to a thickness of about ½ inch.

    9. Place the seared and chilled filet in the center of the duxelle, then carefully pull the plastic wrap over and around the filet to completely coat the meat.

    10. Wrap at least two more times tightly in plastic wrap, then chill overnight.

    11. Using an appropriately sized piece of puff pastry sheet (depending on the size of filet you are working with), place the pastry down on a floured surface.

    12. Whisk the milk and eggs together to create an egg wash.

    13. Carefully unwrap and place the filet (now coated with duxelle) on the center of pastry.

    14. Brush the edges of the puff pastry thoroughly with egg wash.

    15. Bring the long sides of the puff pastry to the center of the wrapped fillet and press carefully to seal the seam.

    16. Then (like a burrito) fold, egg wash and press the sides of the pastry to create a clean cylinder, then flip over the entire thing to hide the seam.

    17. At this point the Wellington can be wrapped and chilled until ready to bake.

    18. When ready to bake, place the wellington onto a silpat on a sheet tray.

    19. Thoroughly brush the entire wellington liberally with egg wash and then sprinkle with maldon salt.

    20. Bake at 425 degrees F (on high fan if available) for 20 minutes.

    21. Rotate the pan completely, then continue to bake for an addition 15 minutes. 

    22. Using a meat thermometer, take the internal temperature of the meat. When puff pastry is golden brown and the internal temperature of the filet reaches 115 degrees F, remove from the oven to rest. 

    23. Allow to rest a full 20 minutes at which point the meat should carry over the 130 degrees.

    24. Slice, sauce and enjoy.


    Charred Shallot-Black Truffle Sauce
    Method:

    1. Season the sliced shallots with kosher salt.

    2. Combine the balsamic vinegar and brown sugar in a bowl with a whisk.

    3. Toss the seasoned shallots in the vinegar and sugar mixture.

    4. Remove the shallots from the bowl and place onto an oiled sheet tray.

    5. In a 450 degree oven, cook the shallots until the sugar starts to burn and they are heavily charred on both sides.

    6. In a sauce pot, bring the veal stock to a boil, add the charred shallots and reduce to a simmer for 30 minutes. 

    7. Carefully puree this mixture, while hot in a blender until completely smooth. (Do not strain.)

    8. Transfer the pureed sauce back to a pot and bring to a simmer.

    9. Add the heavy cream and allow to simmer until the desired consistency is reached. (Nape, or when the sauce fully coats the back of a spoon.)

    10. Whisk in the black truffle butter a little bit at a time.

    11. Season to taste with kosher salt, black pepper, and sherry vinegar.

  • Chef Tj Boyland

    Chef Tj Boyland
    Chef de Cuisine, Mina Group San Francisco

    Before starting a culinary career TJ graduated from the Haub School of Business at Saint Joseph’s University with a major in finance and a minor in economics. Having secured a job in the financial industry after graduation TJ decided to spend the summer in a small kitchen in Wisconsin. Over the course of the four months that he spent in that kitchen it became apparent that it was going to be a major focus of his life.

    TJ decided to move back home to Washington, DC an area with more opportunity in the restaurant industry. He took a job with Chef David Varley at Michael Mina’s Bourbon Steak DC inside the Four Seasons Hotel. He spent the next three and half years working his way from the prep room/butcher shop through every station of the wood fired steakhouse including the pastry department. 

    After Bourbon Steak TJ was ready for an even greater challenge and moved from Washington DC to San Francisco and RN74. There he worked with Chef 

    Jason Berthold and began to expound upon a base set of knowledge learning from Jason’s kitchen systems as well as his intense eye on organization and professionalism. 

    Once he had accomplished his goals at RN74 TJ became a member of Chef Corey Lee’s Benu. This is where TJ began to really shape the culinary understanding that he holds today. The lessons learned during the year that he spent as a Chef De Partie at Benu has remained at the foundation of his kitchen philosophy.

    After Benu, TJ assumed a sous chef role at AQ. As time went on TJ rapidly took on more responsibility and currently, he has moved to the position that he holds today as Chef de Cuisine of AQ. This is made up of a seasonally changing prix-fixe menu and a daily changing tasting menu. In this position he has the creative freedom to invent dishes inspired by the seasons.

    Chef Lasheeda Perry

    Chef Lasheeda Perry
    Pastry Chef, Four Seasons Hotels and Resorts, Atlanta GA

    Lasheeda Perry has always had a passion for culinary arts. Luckily for her, this love materialized into a rewarding and challenging career. Lasheeda is not only a brilliantly talented Pastry Chef, but also a premier professional and has a genuine love for her chosen career.

    Growing up in a large diverse city, the Philadelphia, PA native took advantage of every opportunity her high school provided. Lasheeda excelled in the culinary arts program at Frankford High School, won a culinary expedition to China and graduated as valedictorian of her 2004 graduating class. Her outstanding scholastic achievement and culinary skills earned her a four-year full tuition scholarship from Careers through Culinary Arts Program (C-CAP) to attend Johnson & Wales University in Providence, RI.

    During her time at Johnson & Wales University, Lasheeda obtained her first pastry cook position with Sweet Jazmines Pastry Shop. While managing her studies and work, she also traveled to England, Ireland and Australia where she was able to train and expand her creative and cultural experiences. After graduating summa cum laude, Lasheeda joined the pastry team of Four Seasons Dallas. While there, she gained a vast understanding of al la carte and banquet production. Lasheeda’s hard work did not go unnoticed and 

    within a couple of years she was promoted to Pastry Sous Chef. Her skills
    allowed her to travel to various Four Seasons Hotel and Resorts, which included Philadelphia, Baltimore, Palo Alto and Lanai. After five years with Four Seasons, Lasheeda was eager to take on a different set of challenges. This new endeavor led her to become the Executive Pastry Chef for Bon Appetit Management Company at Linkedin where she oversees a large scratch baking program.

    Lasheeda is always striving to better herself and those around her. She has won various contests, which include 1st place on Food Network’s Sweet Genius. When Lasheeda is not busy working, you can find her empowering the youth; especially young women. For two years in a row, she has participated as a featured chef in the Oakland chapter of Girls, Inc.’s TASTE fundraiser dinner, where her dessert was auctioned off for $5,000, twice in one night! In 2015, she was a featured author for The Matcha Miracle: Boost Energy, Focus and Health with Green Tea Powder, which includes sixteen of Lasheeda’s creative green tea desserts. In her own words, Lasheeda believes “In addition to having wonderful mentors, having personality, great work ethics and a smile has helped her through life’s many obstacles and challenges.”

    Chef Matthew Accarrino

    Chef Matthew Accarrino
    Executive Chef, SPQR San Francisco, CA

    Chef Matthew Accarrino recalls what attracted him to cooking, he says, “It gives me the chance to express life and experiences thru food.” Born in St. Louis and raised in New Jersey, he began his cooking career in New York City before moving west to California. Matthew honed his skills with Star chefs and grandmothers alike in Italy. He worked alongside some of America’s best known chefs including Thomas Keller, Tom Colicchio and Rick Moonen. Executive Chef at SPQR in San Francisco since late 2009, he was named Star Chefs rising star in 2010, received 3 stars from the SF Chronicle and was awarded his first Michelin star for 2013. In 2014 he was named Food & Wine Magazine's People’s Best New Chef: California. Co-author of his first book, SPQR: Modern Italian Food and Wine, which was released in fall of 2012. Matthew has become known for his disciplined, personal, original and complex approach to cooking. Boldly working with great ingredients and techniques to thoughtfully create innovative yet soulful cuisine.

    Awards

    Michelin Guide, One Star 2013, 2014, 2015

    Food & Wine, Peoples BNC, California, 2014

    James Beard Foundation, Best Chef, Pacific, Semi Finalist 2012 & 2013

    Cochon 555, Winner, San Francisco, 2011

    Star Chefs, Rising Star, 2010

    • By Chef Tj Boyland
    • By Chef Lasheeda Perry
    • By Chef Matthew Accarrino
    • LAYERED BEETS, PRESERVED GREEN WALNUT AND BLUEBERRIES

      BY CHEF TJ BOYLAND

      Beet Terrine

      Ingredients:

      4-5 Large red beets, sliced thin on a mandolin


      Beet Glaze

      Ingredients:

      250g Beet juice

      125g Red verjus

      125g Dry red wine

      10g Powered apple pectin

      Green Walnut Puree

      Ingredients:

      200g Prerved green walnut (see note)

      400g Water

      100g Sugar


      Dried Orange

      Ingredients:

      Zest of 2 oranges

      NoteGreen walnuts are preserved in late May to early June when the walnuts are still young and tender. They are punctured with a metal skewer and placed in a 5% salt brine for one week. After, they are strained and sun dried for two days. After being dried they are pickled with white wine vinegar, ginger, allspice, cinnamon and sugar. They are best when allowed to sit for 3-4 months before using. For the walnut pickle use a 2:1:1 pickle ratio (Water:Vinegar:Sugar). Spices are added to taste.

      Method:

      Beet Glaze
      Combine all the ingredients in small sauce pot except for the apple pectin and reduce by one third over medium heat. Quickly whisk in the apple pectin and gently simmer for a couple of minutes. To finish add salt, sugar, and lemon juice to taste

      Beet Terrine
      Layer the slices of the beet into a third pan that has been sprayed with vegaline and then lined with parchment on all sides. Paint every layer with a thin coat of beet glaze. Reserve a small amount of beet glaze for finishing the plated dish. Continue laying the beets until approximately halfway up the third pan. Line the top of the terrine with parchment and place a third pan on top with about 5 # of weight. Bake at 350F. Check after 2.5 hours. The beets should be just tender all the way through. Once cooked, allow terrine to cool completely before slicing.

      Preserved Green Walnut Puree
      Cut the green walnuts in half and combine with water and sugar, cook until tender, strain and puree in blender. Pass the mixture through a fine sieve and set aside.

      Dried Orange
      Peel an orange and then clean all the white pith off citrus and dehydrate for 24 hours, grind in a spice grinder and set aside.

      To finish….
      After the terrine has cooled, unmold it. Slice into portions. Reheat and plate. Add some fresh berries (blueberry) to the beet glaze to sauce the plate. Sprinkle dried citrus. Preserved green walnut puree and nasturtium leaves.

      Plating: 3-4 blueberries per person, 3-4 nasturtium leaves per person

    • PASSIONFRUIT PAVOLVA, GUITTARD CHOCOLATE MOUSSE & COCONUT CRUMBLE

      BY CHEF LASHEEDA PERRY


      Dark Chocolate Mousse

      Ingredients:

      Whole eggs, fresh 280g

      Granulated sugar 125g

      58% chocolate, 312.5g

      Dark rum, optional 1 Tablespoon

      Heavy Cream 485g


      Passion Fruit Pastry Cream

      Ingredients:

      Whole milk 459g

      Granulated sugar 102g

      Vanilla bean, spilt ¼ each

      Cornstarch 30g

      Egg yolks 44g

      Butter, unsalted 29g

      Passion fruit puree 77g

      Toasted Vanilla Pavlova

      Ingredients:

      Fresh whites 172g

      Granulated sugar 258g

      Vanilla bean extract 2 teaspoons


      Coconut Dust

      Ingredients:

      Dessicatted coconut 115g

      Graham cracker crumbs 330g

      Butter, unsalted 57.5g


      Chocolate Sauce

      Ingredients:

      Water 115g

      Granulated sugar 115g

      Corn syrup 43g

      Heavy cream 72g

      Cocoa powder 43g

      58% chocolate 158g

      PASSIONFRUIT PAVOLVA, GUITTARD CHOCOLATE MOUSSE, COCONUT CRUMBLE  BY CHEF LASHEEDA PERRY

      Method of Preparation:

      Dark Chocolate Mousse


      1. Prepare a double boiler by filling a medium sized pot halfway with water. Bring to a boil. Turn off the heat.

      2. Place the chocolate into a stainless steel bowl.

      3. Melt the chocolate by placing it over the pot.

      4. Place the fresh eggs into a stainless still bowl.

      5. Remove the chocolate from the double boiler then place the eggs onto the double boiler.

      6. Whisk the eggs until they are look warm.

      7. Meanwhile, using a kitchen aid or hand held mixer, whip the heavy to soft peaks (consistency of a thick creamy soup).

      8. Using a clean kitchen aid or hand held mixer, whip the warm eggs and sugar together until yellow pale in color.

      9. By hand using a rubber spatula, quickly but gently fold the chocolate into the egg mixture.

      10. Fold in the rum.

      11. In two stages, fold in the heavy cream.

      12. Pour mousse into desired vessel or container and refrigerate until ready to serve.


      Passion Fruit Pastry Cream


      1. In a medium pot, combine the milk, sugar and vanilla bean and seeds.

      2. Bring to a simmer.

      3. Place the cornstarch into a medium bowl.

      4. Whisking constantly, slowly pour a ½ cup of the warm milk into the bowl with the cornstarch.

      5. Place the egg yolks into a medium bowl. Whisking constantly, slowly pour the cornstarch mixture into the egg yolks.

      6. Pour mixture back into the pot, and cook over medium-high heat, whisking constantly until it thickens.

      7. Remove from the stove and add the butter. 

      8. Whisk until the butter completely melts.

      9. Whisk in the passion fruit puree.

      10. Transfer the pastry cream into a storage container then place into an ice bath.

      11. Occasionally, whisk the pastry cream until cool.

      12. Cover with plastic wrap, pressing it directly on the surface of the pastry cream.

      13. Refrigerate until it is cold.


      Toasted Vanilla Pavlova


      1. Preheat oven to 250°F.

      2. In a heatproof bowl of an electric mixer set over a saucepan of simmering water (this is called a double boiler), combine the eggs and sugar.

      3. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (approximately 120°F)

      4. Attach the bowl to the mixer fitted with the whisk attachment.

      5. Whip the egg-white mixture on high speed until it holds stiff (but, not dry) peaks. 

      6. Continue whipping until the mixture is fully cooled, about 3 minutes.

      7. Using an ice cream scoop, place the scooped meringues onto a sheet pan lined with a silpat or parchment paper.

      8. Bake until the meringues are dry and can be easily released from the sheet pan.

      9. Allow to completely. Store in an airtight container at room temperature.

      10. Before serving filled the meringues with the passion fruit pastry cream.


      Coconut Dust


      1. Preheat oven to 325°F.

      2. Melt the butter.

      3. Combine the coconut, graham cracker crumbs and melted butter. Mix well.

      4. Spread the dust evenly onto a parchment lined sheet pan.

      5. Bake until the coconut is golden brown.

      6. Allow to cool completely.

      7. Store at room temperature until ready to use.


      Chocolate Sauce


      1. In a medium pot combine the first four ingredients and bring to a boil.

      2. Gently whisk in the cocoa powder.

      3. Strain the mixture over the chocolate and mix well.

    • SMOKED PASTA WITH SEA URCHIN BY CHEF MATTHEW ACCARRINO


      Ingredients:

      100 Gm Durum Flour (smoked) ¾ cup 

      200 Gm 00 flour 1 ½ cups

      3 Ea Eggs 

      1 Tbsp Water

      1 Pinch Salt

      100 Gm Sea urchin roe 3 ½ oz

      150 Gm Smoked bacon, diced ¼” and rendered 5 ¼ oz

      58 Gm Parmesan cheese, finely grated 2 oz

      58 Gm Butter 2 oz

      As Needed Quail eggs (cooked in a water bath 148-degrees 18 minutes or sunny side up)

      As Needed Black pepper

      As Needed Smoked sea salt



      SMOKED PASTA WITH SEA URCHIN   BY CHEF MATTHEW ACCARRINO

      Method of Preparation:

      • Place a piece of cheesecloth in a stovetop smoker and lay the durum flour on top. Cover tightly with foil and smoke the flour using a stovetop smoker according to the manufactures instructions. 

      • Smoke the flour for 20 minutes in a well-ventilated area. Remove the pan from the heat, and take off the foil, cool. The flour will be will have darkened. Sift to remove any lumps that have formed. 

      • In a bowl, mix together the smoked flour, with the 00 flour and salt. In another bowl, whisk together the eggs. With the mixer running on low speed, drizzle in the eggs. Mix the dough with a fork till it comes together, add the water as needed to moisten the dough. Turn the dough onto the counter and knead by hand for several minutes. Fatten the dough into a flat rectangle, wrap in plastic wrap, and rest for 30 minutes. 

      • Set up your pasta machine on a large work surface. 

      • Unwrap the dough and divide into 3 pieces. Check to see if it will fit through the rollers. If too thick, flatten with your hands. Pass the pasta through the rollers. Repeat a couple of times, then fold the dough in thirds (like a letter) and pass through again. Switch to the next narrowest setting and guide the dough through twice. Repeat until you have passed the dough through the second-thinnest setting. If the dough sticks at any point, dust lightly with flour.

      • Cut the pasta into 10-inch sheets and dust with flour. Flour the pasta sheets liberally and stack. Fold the ends of the stack in towards the center. Cut the pasta into noodles and pass a dowel or knife under the center. Shake the noodles loose, and place them on a tray. Cover with a lightly damp towel and set aside. 

      • Bring a large pot of water to about 150 degrees and season with salt. Poach the quail eggs at about 150 degrees for 14-18 minutes and remove. Set aside to cool.

      • In a large sauté pan brown the bacon over medium heat, tip out some of the excess fat and set aside.

      • Bring the pot of water to a boil and cook the noodles till until al dente, 3-4 minutes. Bring the pan with the bacon back over medium heat. Drain, the pasta and add to the pan. Add in the sea urchin and break up. Toss with the pasta to combine. Add a bit of the cooking water to create a sauce. Sprinkle in the most of the Parmesan and add the butter. Toss through to combine and season with salt and black pepper. 

      • Serve with a sprinkle of Parmesan, cracked pepper and quail eggs cut from the shell over top.