We take our hearts (and our stomachs) to San Francisco and visit The Dining Room at the stunning Ritz-Carlton San Francisco. Here, at one of California's four restaurants to earn Mobil's Five-Star award, an Iron Chef highlights modern French cuisine with stunning Japanese influences. Tip: Pick plump, juicy tomatoes to get the most liquid out Tip: Make tomato purée ahead, let strain at room temperature Tip: Visit local farmers markets for ripe, fresh tomatoes Tip: Less oil = greener basil, just need enough for blender to spin Tip: Look for salmon that is firm and blemish-free Tip: Clarified butter gives fish wonderful flavor Trick: Pinch of salt easy way to extract moisture from tomatoes Trick: Use old napkin as a sieve to strain tomato purée Trick: Quickly soften gelatin sheets in a container with water Trick: Use a strainer to shock the basil so that easier to remove Trick: No strainer? Place cheesecloth in container secured by rubber band Technique: Stir basil seeds with water to plump and make spreadable Technique: Gently squeeze gelatin to remove excess water Technique: Slowly whisk gelatin, don't incorporate too much air Technique: Quickly blanch basil in hot water, don't let simmer Technique: Flip away from yourself to avoid burning or splattering oil Technique: Use a ramekin to cut gelatin sheet into circles
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