Chef Mark Dommen and Liam

(Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Visits 'One Market' In San Francisco

With Chef Mark Dommen

Liam Mayclem
March 27, 2018 - 3:53 pm

(KCBS RADIO) - Meet Executive Chef Mark Dommen... Chef at the helm for 14 years of one of San Francisco’s most iconic restaurants celebrating it’s silver anniversary. 

'One Market' Restaurant has had a front row seat to witness some of San Francisco’s most important historic changes, been the leader behind many “industry firsts”, received numerous awards, and has hosted countless notables over the past 25 years. Some highlights include: 

  • Accolades: After being named Best New Restaurant of 1993 by the San Francisco Examiner, 'One Market' has gone on to receive glowing recognition from Wine Spectator, The San Francisco Chronicle, Gayot Guide, Michelin Guide, and many others.
  • 100% non-smoking: The 'One Market' team took a very courageous step in 1993 by opening a 100% smoke-free restaurant, when virtually all of the restaurants in San Francisco allowed smoking in certain areas. A risky move would later become the standard.
  • Chef’s Table: From the time 'One Market' opened its doors, it has offered guests an opportunity to sit at a seven-seat luxury chef¹s table in the heart of the kitchen, where guests can actually help prepare part of their meals.  
  • Change: 'One Market' has witnessed many historical changes in San Francisco including the deconstruction of the Embarcadero Freeway, reinstatement of the F-Line trolleys, transformation of the Ferry Building, creation of Muni Museum, construction of AT&T Park, and much more. 
  • The restaurant has hosted all of the former mayors of San Francisco, along with Members of Congress and Senators including Diane Feinstein’s victory dinner after her 1994 Senatorial run. Other notable celebrity guests include President Bill Clinton, Vice-President Al Gore, David and Victoria Beckham, Hall of Fame NFL players during 'One Market'’s hosting of the NFL House for Super Bowl 50, plus many other athletes, theatrical stars, politicians and royalty from around the world and yes the KCBS Radio Foodie Chap. 
  • Dinner and a Show: For nearly the entire 25 years, San Francisco’s favorite piano man, Billy Philadelphia, has been at the 'One Market' keyboard delighting guests of all ages.
  • Fresh and New: At least every five years, the 'One Market' facility has been freshened up with new fixtures, furnishings, colors and textures to rejuvenate its classic bones. The most recent refresh was done by Arcanum Architects of San Francisco.

'One Market' recently held a 25 year celebration and "Legends Dinner" welcoming back its star Chefs of the past: Bradley Ogden, George Morrone & Mark Dommen among them as part of a 'Thank You' to guests and friends of the restaurant. The five course, five Chef event was epic in all manner of ways and paired with stellar wines by beloved wine director Tonya Pitts.

'One Market' is inviting diners to participate in a special weekend pre-fixe menu $45 for 3 seasonal courses paired with half off wines. The $25 weekday lunch pre-fixe is also a steal and motivates me to visit often. The crab cakes (when in season) are always a winner and anything surf, turf or fowl from the wood fire oven or rotisserie’s has me returning for more.

I met with Chef Mark recently as he showcased a delish fish dish "Snapper & Spring Vegetables" befitting the season now being served on the 'One Market' menu.

Happy Anniversay One Market Restaurant, thanks for the foodie memories and here’s  to the next 25years.

Cheers from a friend and fan,
- Liam

Chef Mark Dommen's Snapper & Spring Vegetables

Chef Mark Dommen's Pan-Seared Red Snapper
Spring Vegetables & Spring Garlic Emulsion

Serves 4


  • 4, 6 oz pieces of red snapper
  • 8 oz. crosnes
  • 8 baby turnips
  • 8 baby carrots
  • 4 oz snap peas
  • tarragon
  • ½ cup grapeseed oil
  • 5 tablespoons butter
  • sea salt
  • fresh ground black pepper
  • spring garlic emulsion (see attached recipe)


  1. Bring a medium size pot of water to a boil.  Add enough salt to the water to make it taste like the sea.  While the water is heating, peel the baby carrots and turnips.  Wash the crosnes and clean the snap pears by removing the ends and pulling off any fibers that come with it.
  2. When the water is boiling blanch each vegetable separately by dropping them into the boiling water and cook until tender.  Remove the vegetables with a skimmer and place into ice water to cool down immediately.  Once cold remove from the ice water and pat dry with paper towels set aside.  If the any of the vegetables are a little large, now would be a great time to cut them so that they are all a uniform size.
  3. Place a medium sized skillet large enough to hold all four portions of fish either nonstick or black steel on medium to low heat.  Season the fish with salt and pepper.  Add ½ cup grapeseed oil to the skillet and place the fish skin side down.  Turn the heat up a little to medium and begin rendering the skin to get crispy skin on the fish.  As the fish cooks you will see the flesh change color from opaque to white.  When the fish has cooked a 1/3 of the way, make sure they are not sticking and add 4 tablespoon of butter to the pan.  Turn up the heat and baste the fish with the butter.  As the butter starts to turn brown the fish will pick up that great flavor.  Checkt he fish and when it looks like it’s almost cooked, turn off the heat and the fish will finish cooking as it sits in the butter
  4. Heat the blanched vegetables by placing a sauté pan over medium heat with a tablespoon of butter.  When the butter has melted add the blanched vegetables and season to taste with salt and fresh ground black pepper.  Heat the vegetables, add a splash of vegetable stock or water if it looks like the vegetables are beginning to brown and are not cooked all the way through.  Once hot, add the chopped tarragon and check the seasoning one more time.
  5. To plate the dish, divide the vegetables among the four plates.  Top with a piece of snapper skin side up.  Blend the spring garlic emulsion with a hand blender and spoon around the fish.

Spring Garlic Emulsion


  • 3 each shallots
  • 1pound spring garlic
  • 3 tablespoons butter
  • 1teaspoon salt
  • 2 cups vermouth
  • 3-4 cups vegetable stock
  • to taste lemon juice 
  • to taste cayenne pepper


  1. Slice the shallots and clean the spring garlic and cut into small pieces.  
  2. Add a tablespoon of butter to a medium sauce pan over medium heat. 
  3. When the butter has melted add shallots, spring garlic and a teaspoon of salt and sweat over medium heat until translucent.  This should take about 5 minutes.  
  4. Deglaze with vermouth and reduce by half.  
  5. Cover with vegetable stock and bring to a simmer. Simmer the liquid for 10-15 minutes until the spring garlic has released its entire flavor and the liquid has reduced to 2 cups total.  
  6. Strain the broth through a chinoise (fine sieve) making sure to press hard with the back of a ladle in order to get the maximum flavor from the garlic and shallots.  
  7. Put the broth into a clean saucepan and reheat.  Add 2 tablespoons of butter, and season to taste with salt, pepper, cayenne pepper, and lemon juice.  The sauce needs to have a fresh garlic flavor but remain balanced.  
  8. Blend with a hand blender that has the aerating attachment to develop a light, foamy emulsion.

One Market Restaurant
1 Market Street
San Francisco, CA 94105
(415) 777-5577