FLAVORS OF San Francisco
Flavors is a cuisine for a cause that goes beyond the traditional gala providing guests with the unique experience of having a top local chef prepare a multi-course dinner tableside. The evening showcases the signature dishes of our culinary experts and takes you beyond the usual restaurant fare. Unleash your inner “foodie” and experience a distinct evening of dining while helping to fund the research, education, and advocacy efforts of the American Liver Foundation.
Join us for a night that you won’t soon forget all while helping to improve the lives of the 30 million people in the United States living with liver disease.
“Yan Can Cook, So Can You!” has always been
the motto of Martin Yan, chef extraordinaire
and popular television host recognized from Shanghai
to San Francisco. Promoting Chinese cuisine, making it
easy for the cook and tasty for the guests has been his life-long
mission. Born in Guangzhou in Southern China, Chef Yan is
technically a second generation ‘culinarian,’ who was first inspired
by his mother in the tiny kitchen of their family restaurant.
Alan is an Emmy-award winning journalist and founder of NewsWorthy Media which provides media strategy and on-air coaching for companies across all industries. He specializes in teaching clients how tot ell their stories and how to sell their stories. For more than a decade, Alan anchored and reported for KGO-TV’s ABC 7 News in San Francisco. During his 25-year career, Alan had a front row seat to the world while covering major local, national and international news. He has also worked for television stations in Dallas, Atlanta, GA and Fresno, CA.
Carolyn Jung is a James Beard
Award-winning food writer based in
the Bay Area. Her work appears
regularly in the San Francisco
Chronicle, Edible Marin-Wine Country,
EatingWell, and the Nob Hill Gazette.
She is the creator of the blog,
FoodGal.com, and the author of the new cookbook, “East Bay Cooks,” which spotlights more than 40 top restaurants and bakeries in the East Bay.
Jesse Ziff Cool
Jesse Ziff Cool has been dedicated to sustainable agriculture and cuisine since 1976. It was not easy as concepts like Sustainable Cuisine, Farm to Table, Eat Local did not exist. Efforts towards regenerative farming and food service continue to drive her curiosity.
Jesse founded 5 restaurants, in the SF Bay Area. In the midst, she authored 7 cookbooks and wrote for magazines and newspapers. She is a lecturer for Stanford’s Department of Education with a Seven Ingredient, No Recipe, Real Food Curriculum. Jesse has been a Hospital Food Service Consultant for over 10 years working with Sodexo to prove that Food is Medicine.