Robert Zaborny
Chef Robert Zaborny has spent the past twenty five years honing his culinary talents in the foodie-filled Bay Area. Zaborny’s skills take center stage at the Hayes Street Grill, a neo-traditional fish house in San Francisco’s Civic Center district. The restaurant is in the heart of the cityâ’s performing arts center and was at the forefront of the movement toward seasonal, sustainable eating. Centered around a mesquite grill, Zaborny’s menu is the main event, reflecting whatever is freshest and best.
“I love when pears are in season,” says Chef Zaborny. “They have always been my favorite fruit. Pears have a real breadth of taste and texture. From the meltingly tender butteriness of a ripe Bartlett to the inimitable crunch and freshness of a Bosc, pears can add a special flavor to any dish.”
Prior to the Hayes Street Grill, Zaborny was the chef-owner of Carta, an acclaimed restaurant that featured small plates of food from all parts of the world. A passionate world traveler and eater, chef Zaborny seeks out culinary marvels wherever he might be. Peru, Morocco, Spain and India are a few of his most recent trips or scheduled voyages. However, it is the rich abundance of ingredients available close to home that is a daily inspiration for Zaborny’s cooking.
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Pear Ginger Chutney
This Pear Ginger Chutney is a modern interpretation of a traditional Indian staple. Pears are an ideal medium, as they can be infused with a multitude of vibrant spices, yet retain their own distinct flavor.
The Pear Dauphiné
“I enjoy pairing pears with floral liqueurs. The elderflower brings out the pears’ floral essences.” ~ Kelley Swenson
David Anderson’s Pear Tip
“Try using several different varieties of pears together in recipes like chutney for subtle changes in flavor and texture.” ~ David Anderson
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