SF Restaurants Excel at Elevated Spam Based Dishes

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