While perhaps not known as the most elegant of ingredients, spam has begun appearing in dishes at some of San Francisco's top restaurants. Due to a renewed interest in the Hawaiian culinary tradition, local chefs have begun experimenting with spam as an ingredient to include in a wide array of dishes.
Yet this is not the canned spam that most are familiar with and these dishes instead feature elevated, chef-made versions of the ingredient. At the Liholiho Yacht Club, chef Ravi Kapur creates his own version (of which the recipe is a closely guarded secret) that includes using a vacuum sealer and low-temperature combi steam oven. Nojo chef Greg Dunmore also features his own spam that he makes by grinding pork shoulder and fat. Read More