About Chef David Button, Executive Chef, Bon Appétit Management Company at AT&T Park
(Biography From Bon Appetit Management Company)
Chef David Button grew up in the Bay Area in a household of entertainers, passionate about food. He learned at a very young age that preparing delicious food for loved ones is one of life's greatest pleasures.
Chef Dave attended the Culinary Arts and Hospitality Management Program at City College in San Francisco and, after an externship at the five star Stanford Court Hotel, was hired full-time and worked his way to Sous Chef and Chef de Cuisine. After six years at the Stanford Court Hotel, Chef Dave accepted the position of Executive Chef at the Mark Hopkins Hotel, making himself the youngest Executive Chef in the Corporation. Several years later, he took the role of Executive Chef at the Casa Madrona Hotel in Sausalito and, in 1999, was awarded Northern California Chef of the Year by the Food and Wine Society.
Four years later, Chef Button and his wife started their family and he decided to take a break from the food industry to spend more time with his wife and son. This break, however, was short-lived, as he was offered the position of Sous Chef at Pacific Bell Park – bringing together two of the things he loves most: food and baseball.
Now, Chef David Button serves as Executive Chef for Bon Appétit Management Company at AT&T Park and it couldn't be a better fit. When he's not preparing something delicious for Giants fans to enjoy, Chef Dave can be found on the baseball field as a coach and mentor for youth in our community – including his two sons, Zachary and Nicholas. We met in the edible garden for our Foodie Chap chat. Chef made and shares the recipe for a new park offering 'PORCHETTA ROAST" . This may be the tastiest item I have ever enjoyed at a ballpark - ":outta here" - a home run if you will.
Enjoy the conversation about food, chef's journey and his passion for his beloved 3 time World Series Champions San Francisco Giants.
'LET'S PLAY BALL"
Porchetta on Focaccia with Arugula and Olive Oil
Servings = 12-15
1 5-6 pound piece fresh pork belly, skin on
1 (trimmed) 2-3 pound boneless, center-cut pork loin
1 cup ground fennel seeds
3 tablespoons crushed red pepper
¼ cup minced fresh rosemary
½ cup garlic cloves, minced
Good quality olive oil
1. Put pork belly skin side down; arrange loin in center. Roll pork belly around loin so the ends of the pork belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
2. Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute; let cool. Finely grind spices in a spice mill and transfer to a small bowl. Chop rosemary, and garlic; set aside.
3. Assemble porchetta according to these three steps:
a. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize and make skin crispy when roasted.
b. Turn pork belly over and generously salt it and the pork loin; rub chopped rosemary and garlic and fennel mixture on the entire pork belly. Arrange pork loin down in the center of pork belly.
c. Roll belly around loin; tie crosswise with kitchen twine at ½" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
4. Preheat oven to 500° and let porchetta sit at room temperature for 30 minutes.
5. Season porchetta with salt and roast on rimmed rack in baking sheet for 40 minutes.
6. Reduce heat to 300° and continue roasting until an instant-read thermometer inserted into center of meat registers 145°, approximately 2 hours.
7. Let rest for 30 minutes. Then, using a serrated knife, slice into ½" rounds and place on focaccia roll. Place arugula on top of the porchetta and dress with a good quality olive oil.
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