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August 28, 2014

SF Chefs: Adam Mali of Brasserie S&P

Learn a refreshing recipe for a garden-inspired gin cocktail, as well as some of the best places to eat in San Francisco in this interview with Brasserie S&P’s award-winning Executive Chef, Adam Mali.

adam mali

We sat down with Brasserie S&P’s award-winning Executive Chef, Adam Mali, who shares a great gin cocktail recipe, talks about his inspiration and recommends some of his favorite restaurants in the city. Mali’s vast experience and passion for food have helped him lead the way at Brasserie S&P which offers a reinvigorated menu of brasserie-style San Francisco cuisine, refined cocktails and a diverse wine program.

What are your recommendations for the best, late night eats in San Francisco?
Nopa.

Who is your favorite chef?
Chef Mark Franz from Farallon.

What inspired you to become a chef?
I love working with products, farmers and being in the kitchen!

What would your last meal be in San Francisco?
Either Hog Island oysters or roast chicken from Zuni Café.       

What is your favorite food or style and why (seafood, Thai, Indian, etc.)?

San Francisco seafood as it is simple and fresh.

What are your recommendations for sourcing Bay Area ingredients?
Actually go visit a farmer and he will be happy to see you!

How does San Francisco influence you as a chef?
San Francisco is in the center of sourcing the best products and greatest chefs. You are always being challenged to be a better chef here and I love it!

What is your favorite San Francisco neighborhood and why?
The Mission as it is eclectic and vibrant.

Favorite cocktail?
Garden Envy Gin Cocktail:
Celery and green apple “cold-infused” Hendricks Gin, Square One Cucumber Vodka, lime juice, Galliano—shaken and served up.

Recipe:
1 ½ ounce Infused* Hendricks Gin

1 ounce Square One Cucumber Vodka

½ ounce Galliano
½ ounce lime juice
Shake and double strain.
Celery Knot
:
Use peeler for long strip.
Tie in knot once.

Pour into coupe glass.

*I create a “cold infusion” to the Hendricks Gin with Granny Smith apple, celery, dill and whole black peppercorns for 48 hours.

Bio:
During his 25 years of experience and training at some of the nation’s finest restaurants, Chef Mali has garnered much recognition, having been honored by the James Beard Foundation in 2005 as a “Great Regional Chef in America.” In 2004, he was named “Rising Star Chef” by Rocky Mountain News and also earned the title of “Top Chef”. As Chef and Owner of Restaurant Kody in Evergreen, Colorado, Mali earned the distinction of being named one of Denver’s top ten restaurants by 5280 magazine in 2003. Chef Mali dedicates his spare time to growing fresh vegetables in his garden, baking with his children, and taking hikes in and around Sonoma County. A graduate of Le Cordon Bleu Scottsdale Culinary Institute in Scottsdale, Arizona, Mali resides in Petaluma, California with his wife and two daughters.

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