Fresh off of earning a second Michelin Star in August 2024, Sons & Daughters Executive Chef Harrison Cheney is pleased to welcome Chef/Owner David Žefran of two Michelin-starred Restaurant Milka in Slovenia for two nights only in San Francisco.
On Wednesday, September 11 and Thursday, September 12, 2024, Chefs Cheney and Žefran will team up and create an 18 serving tasting menu complete with savory and sweet snacks to complement the dinner.
After the welcoming bites, Sons & Daughters and Restaurant Milka will collaborate on the first course, and follow by alternating courses from each chef that focus on the seasonality of Northern California and showcase the new Nordic culinary influence in each dish. “I’m thrilled that David will be joining me stateside in September and together, we’ll showcase the culinary convergence of Slovenia, Scandinavia, and Northern California,” says Chef Cheney. “We have planned a very exciting menu that highlights signature dishes from our restaurants and a special collaboration between the two of us. As Head Chefs, very rarely do we have the opportunity to learn from one another within our own kitchens, and I’m looking forward to working alongside David and gaining knowledge from a chef that I very much admire.” Cheney and Žefran share many commonalities, from behind the stoves to the practices that they teach in their kitchens, which include seasonality, sustainability, skill, and service as pillars at each restaurant.
Chef Cheney and Žefran’s progressive, new Nordic style of cooking for this dinner series blends Northern and Central European techniques and flavors with the bounty of nearby farmers and purveyors. “At Milka, we aim to work with produce that comes from the close proximity of the restaurant and its region,” says Žefran. “I’m looking forward to combining the freshest ingredients in the San Francisco Bay Area with Harrison’s cured, preserved and fermented goods into each dish, and creating a truly unique experience for diners.”
In addition to the Caviar d’Aquataine Perlita course from Chef Žefran, dishes from Chef Cheney include Local Halibut with coriander blossoms and fava leaves; a dual dish fourth course: Raw Maine Scallops with lactic fermented white asparagus, cold pressed grapeseed oil and geranium, and House Milled Rye Tunnbröd (soft Swedish flatbread) with smoked scallops, wild pea shoots and wood sorrel; Sprouted and Toasted Buckwheat with wild morel mushroom, chanterelle butter and broccoli rabe; and a sweet snack of Frozen Acorn Miso.
Sons & Daughters Beverage Director David Kovek has selected wine pairings from the cellar to pair with each course, which focus on the mountainous regions of the European Alps and West Coast, which pay homage to the winemakers toiling in those challenging alpine conditions.
WHEN: Wednesday, September 11, 2024 and Thursday, September 12, 2024 starting at 5:00 p.m.
WHERE: Sons & Daughters
708 Bush Street at Powell
San Francisco, CA 94108
(415) 994-7933
PRICING: $375 for 18 servings, including savory and sweet snacks, and caviar (with tax and service). Cellar reserve wine pairings are $265 and non-alcohol beverage pairings are $145.
RESERVE: Reservations are available via Tock in the link HERE.