Jerky has arrived and the case can be made for indulging in gourmet versions around the Bay Area. Chefs are getting into the meaty mix and even looking to the sea for their jerky inspiration.
The bar menu at Charles Phan’s new South Restaurant in the SFJAZZ Center spotlights spicy beef jerky, a non-traditional jerky dish has landed at Parallel 37 at The Ritz-Carlton on Nob Hill, Wine Country visitors can get their jerky fix at Long Meadow Ranch and the Peninsula is blessed with jungle jerky by a Phan protégée at Asian Box.
South’s hand-cut, spicy beef jerky ($7) is the addictive creation from Slanted Door Group Chef Justine Kelly, who marinates then dehydrates each thirty-pound batch. The Niman Ranch beef jerky comes from the flank and is inspired by jerky that Kelly tried at Central Grocery in New Orleans. She uses a marinade with light and dark soy sauces, and molasses for results that are peppery, smoky, and appropriately salty–the perfect foil for a French 75 cocktail.