Infusion Class at The Fifth Floor

Out of the wealth of fantastic restaurants in San Francisco I have a few favorites and the Fifth Floor is ranked highly among them.

Their burger – bourbon – beer special is a frequent indulgence and Chef David Bazirgan’s treatment of foie gras is incomparable. Foie mousse stuffed buratta – foie-ratta! It is the most luscious thing ever on a plate.

When I heard through friends that Chef Bazirgan was going to teach an infusion class I had to go, no matter what.

I hailed a cab and hobbled over to the Fifth Floor, which is located in the Hotel Palomar, and entered the lounge during the daylight hours. It was a very weird feeling to see the place with so much light and empty except for our exclusive group.

What a delightful afternoon this turned out to be and I expected no less.  Most of the other attendees are friends from Twitter and from various food and cocktail events around town. I love how Twitter and Facebook has brought so many of us together, where before in a large city we may have otherwise not met.  My network expands all of the time – it is rather like witnessing the Big Bang theory in action.

Chef David and his bar manager, Brian Means, greeted us with a glass of sparkling wine and ushered us into the dining room where a demonstration table was set up with rows of comfy chairs.

Brian started things off with a tangy aged Pink Elephant, a cocktail of Beefeater gin, lemon, Small Hands pineapple gum, Rosato vermouth, orange bitters and smoked Absinthe.  This concoction was aged for two weeks to mellow the flavors. The Absinthe was smoked using a smoker gun.

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A few of these and you will see pink elephants.

Chef David showed us the smoker gun for a treatment of egg yolks. He forages for Douglas fir needles and other necessary herbs in his kitchen from their rooftop garden, various areas in San Francisco including the Presidio and the San Bruno mountains.

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Chef David firing the smoking gun assisted by Amy

Chef loaded the smoker gun with the Douglas fir and inserted the output nozzle into a hotel pan filled with fresh, raw egg yolks and sealed the pan with plastic wrap. The container fills with a thick fog of smoke and the egg yolks are infused with the aromatic scent for 30 minutes. Then the yolks are delicately transferred to a plastic bag filled with a dab of olive oil and sea salt and cooked in a sous vide (temperature controlled immersion bath) at 165 F for 45 minutes.  The softly cooked egg yolks are whisked to a creamy consistency with a bit of neutral oil and used on a beautiful shaved asparagus salad, which is on the regular tasting menu, or, for today, as a dollop on top of a tiny crostini with a quenelle of beef tartare.

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beef tartare crostini with Douglas fir smoked egg

Although I was not able to indulge in this little bite my friends assured me it was fantastic, with the smoke displaying as a subtle enhancement to the creamy egg.

The absinthe for the cocktail was infused with smoke in much the same way, although we were not privy to the organic material used to create the smoke.  Chef recommended purchasing a smoking gun at Polyscience, where they can be had for under $100 or locally at TriMark Economy Restaurant Fixtures on 7th Street.

Our next demonstration was something that many of us love but perhaps don’t think of as an infusion – miso soup.   The base for a miso soup is dashi, which is an infusion of konbu (seaweed) and bonita (tuna flakes).  Chef purchases his ingredients at the same shop I do in Japantown and he uses the best konbu and bonita he can find.  Because the packaging for these products are in kanji therefore naturally we have no idea which products Chef purchased, but I always follow the lead of older Japanese ladies when I shop for my dashi ingredients.

Chef noted that dashi is an essential, simple and yet subtle infusion, and his recipe (end of post) is a classic preparation.  He soaks the konbu  in fresh water for 30 minutes, then gently simmers this for 10 minutes.  Then, he removes the konbu and lets the infusion reduce for about 5 minutes over high heat.  The shaved bonita flakes are added to the hot infusion and allowed to steep for 10 minutes and then it is strained.

In a small bowl he mixes together the miso paste, using  3:1 red to yellow miso and then a ladleful of the hot dashi is whisked in, and the loosened paste is added to the rest of the dashi.  At this point your miso soup is ready to serve, and it is a question of what kind of garnish you would like to use.  This being the Fifth Floor the garniture was exquisite. Chef prepared pickled shitake shreds, cubed tofu, foraged seaweeds, onion blossom buds from the roof garden and daikon micro greens.

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fancy garniture for miso soup, Fifth Floor style

Chef David ladled the miso into teapots for ease of serving to the class, but it is also a clever way to serve to your own guests, as the teapot keeps the soup very warm and it has great panache.

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an elegant way to serve a simple soup

The chattering in the room ceased except for appreciative murmurs from everyone. Amy and Brian lined up for a cupful and Chef took a moment to enjoy some too, having had a really busy week between the usual filled nights at the restaurant, the Share Our Strength event Thursday and the foie gras dinner at Alexander’s the night before. We agreed that miso was our go-to soup when feeling draggy or under the weather. To me, it is far more satisfying than even chicken matzo.

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beautiful miso soup – warm, comforting and restorative

As the food section of the infusion class drew to a close, Chef David passed around a pot of eucalyptus infused oil that he made by crushing branches of young eucalyptus from the Presidio and allowing it to steep with a neutral oil, such as canola. He uses this light and floral oil as a finish to some of his dishes. I was surprised that it did not have any tinge of menthol, just a very pleasant herbiness with a familiarity that comes from growing up driving through the Presidio.  He also discussed the common and classic of infused vinegars but did not want to demonstrate them because, knowing we are “foodies” he felt this particular demonstration would be superfluous.

Since the class was so informal it was such a treat to have the opportunity to chat food with a chef of this caliber. He made a delicious razor clam ceviche for the Share our Strength event and an attendee inquired about his source for clams, which turned out to be very close to her hometown on the east coast. Another person asked about his contribution to the foie gras dinner the night before so Chef David pulled out his iPad and showed off his photo gallery, which is also available to view on Instagram.  He and his wife are also expecting his first baby quite soon.  Mazeltov!

With a fresh pour of sparkling wine in our glasses, and for me a little help from Amy with my purse, we transitioned over to the lounge to discuss infused spirits and tinctures with the Bar Manager Brian Means.

Brian had a large trolley filled with interesting dropper bottles of various mysterious ingredients, little containers of spices and herbs and a huge glass barrel of lemoncello.

Brian started off by discussing the commonly known infusions in the world of finely crafted cocktails, namely vermouth, bitters and infused vodkas.

He demonstrated a unique use for vermouth, namely Aperol, an Italian aperitif similar to Campari.  He brought around a tray filled with Asian soup spoons, and nestled into each spoon was a egg yolk shaped sphere of a pale jade hue with bright red bits of what looked like tobiko scattered over the top. This was fact an Aviation cocktail formed into a sphere with crunchy bits of dehydrated Aperol.

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The Aviation is a well-known cocktail in San Francisco (and elsewhere) comprising gin, maraschino liqueur and usually egg whites, but this time the liqueurs were mixed with sodium alginate, a form of powdered seaweed, and formed into a sphere using a calcium lactate solution which creates the skin of the sphere. Fun stuff indeed! The Aviation ball popped in the mouth and then the bitter and crunchy bits of the dehydrated Aperol provided the final KaPow of sensation.

Next dessert wine glasses filled with a golden liquid were delivered to our waiting hands.  The fragrant scent of lemons filled our heads as we sipped Brian’s housemade lemoncello (recipe below) made from Greek lemons.

This was heady stuff and after all that we had imbibed so far most everyone was sipping this slowly.  Brian makes an infusion of peeled Greek lemons with Everclear, a very high-alcohol spirit (known as moonshine back in my youth but now available commercially).  The peels sit on the alcohol for several weeks then are strained and diluted with sugar syrup.

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Lemonhead time – lemoncello, a classic liqueur originally from Sicily 

The color is achieved purely by the duration of the peels infusing with the alcohol. Meyer lemons are also wonderful for this concoction or any citrus fruit peel can be used for a different effect. I immediately thought of kumquats and plan to make up a batch once I see them in the market again.

Vermouths are infusions of herbs and spices that are blended into red or white wine, sweetened or not.  A common herb in vermouth is gentian, which I had always associated with the color violet (look at your crayon box!) but is a traditional herb used as a tonic.

Another common infusion is bitters, which are technically tinctures. In older times before advanced medicines, the local quack or healer would make tinctures of healing herbs and spices to treat ailments.  Today, they are a base for many cocktails and are a very potent infusion of herbs and spices and alcohol.  Brian passed around his collection of housemade tinctures:  black pepper, habanero, espresso, cinnamon, lemon, vanilla (same as a vanilla extract), black walnut, cherry, and my personal favorite, candy cap mushroom.   The base for tinctures does not have to be Everclear, bourbon and rum are often more suitable for a base depending upon the ingredient to be infused. Brian’s favorite tincture is a citrus bitter (recipe below).

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I could not get enough of this tincture, candy cap mushrooms in a bourbon base

The final infusion Brian discussed is a newcomer to most of the cocktail crowd, fat washing. I have had a lot of experience with this when I created bacon bourbon and bacon vodka several years ago. Bacon fat is added to the alcohol base and left to infuse for a few days. The mixture is then frozen to allow the fat to be removed easily, and after straining a few times through cheesecloth the mixture is ready to use.    My fat washed bourbon made the best bacontini.

Brian, of course, takes fat washing to another level by making infusions of roasted pecans with butter infused into bourbon, or coffee beans and cacao nibs with Everclear.  I really want to try making butter pecan bourbon once I figure out this allergy-intolerance business.

Brian recommended a wonderful book, which I have in my collection, the Flavor Bible by Karen Page and Andrew Dornenburg. I think it is an essential to any cook or food and cocktail enthusiast. He sources his amazing collection of herbs and spices from Scarlet Sage Herb Company in SF, or the Rainbow Market. There is a shop in Berkeley as well but as I am rarely there I didn’t jot down the name, my apologies.

Brian was so kind to gift us all with a bottle of his habanero bitters. I am compiling food and drink ideas to use with this vial of liquid volcano with a fruity edge.

We lingered for a while over the last of our lemoncello and wandered out into the bright blinking daylight for a cocktail and snack at Jasper’s to decompress and have more conversations about the wonderful world of infusions.

I hope you enjoy Chef David and Brian’s recipes, I am going to make the bitters after my next grocery store run. The Fifth Floor will be hosting another infusion class in either April or May and I highly recommend you snap up a ticket once they announce the dates.

RECIPES:

Chef David Bazirgan’s Fifth Floor Miso Soup (includes Dashi)

Brian Means’ Fifth Floor Lemoncello

Brian Means’ Fifth Floor Citrus Bitters

3 responses to “Infusion Class at The Fifth Floor

  1. I have been thinking of doing a mushroom infusion but didn’t really know what I wanted to do. Did you try the candy cap tincture in a drink?

    • Not yet, they do have a cocktail they make with it and I hope to try it next week. It was delicious though, a strong maple place with a pleasant umami fungal undertone. For dried things like mushrooms Brian let the mixture infuse longer, because the material was denser. He purchased his dried mushrooms from Far West Fungi in the Ferry Building.

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