Officially a Working Girl.

If you’ve been wondering why I haven’t posted anything recently it’s because I’ve been working for almost a month now at Lazy Bear, a fine dining restaurant in the Mission District in San Francisco!

I dined at Lazy Bear (read my review here) back in April and absolutely loved the experience and of course the amazing food. I scored a job there about a month ago working in the kitchen as a commis where I mostly prep ingredients all day for the other cooks’ dishes. Besides prep work, I’m now responsible for one of their hors d’oeuvres, the whipped scrambled eggs, served during the cocktail hour. During service I usually help plate dishes in the upstairs kitchen if all the deep cleaning/other prep is all done for the night.

The multi course menu (around 12 dishes) consists of hors d’oeuvres, appetizers, main dishes, desserts, and petit fours. The menu changes every month or so but the hors d’oeuvres can even change weekly depending on what ingredients are available. Here are some of the current dishes on the menu now.

Whipped Scrambled Eggs Infused with Bacon Fat with Homemade Hot Sauce, Maple Syrup, and Chives.

Whipped Scrambled Eggs Infused with Bacon Fat with Homemade Hot Sauce, Maple Syrup, and Chives.

Uni Toast on Seaweed Focaccia with Kosho Mayonnaise.

Uni Toast on Seaweed Focaccia with Kosho Mayonnaise.

Deep Fried Soft Shell Crabs with Chili Fish Sauce, Basil Purée, and Cilantro Blossoms.

Deep Fried Soft Shell Crabs with Chili Fish Sauce, Basil Purée, and Cilantro Blossoms.

Persian Cucumber wrapped King Salmon with Cucumber Dashi, Crème Fraîche, and Purslane.

Persian Cucumber wrapped King Salmon with Cucumber Dashi, Crème Fraîche, Green Almonds, and Purslane.

New Potatoes with Green Peas, Morel Mushrooms, Cheese Fondue, and Mixed Herb Powder.

New Potatoes with Green Peas, Morel Mushrooms, Cheese Fondue, Fried Baby Kale, and Mixed Herb Powder.

Pork Shoulder with Onion Soubise, Apricots, and Collard Greens.

Brined and Sous Vide Pork Shoulder with Onion Soubise, Apricots, and Collard Greens.

Squab with Porcini Mushroom, Bing Cherries, and Spruce Tips.

Squab with Porcini Mushroom, Bing Cherries, Spruce Tips, and Squab Jus.

Second Version of the Squab Dish.

Second Version of the Squab Dish.

Soy Bean Panna Cotta with Jasmine Tea, Fresh and Freeze Dried Raspberries, Candied Ginger, and Sorrel.

Soy Bean Panna Cotta with Jasmine Tea, Fresh and Freeze Dried Raspberries,
Candied Ginger, and Sorrel.

Cocoa Nib Ice Cream with Mulberry, Foie Gras Mousse, and Meringue.

Cocoa Nib Ice Cream with Mulberry, Foie Gras Mousse, and Meringue.

Petit Fours.

Treats.

The chefs are planning on changing the menu soon since the weather is getting warmer and new produce and ingredients are coming into season. I’ll be sure to take pictures of the upcoming menu so stay tuned and come eat at the restaurant!

3 thoughts on “Officially a Working Girl.

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