Black & White Ball

San Francisco sure knows how to party in style. The Black and White Ball is the city’s largest black-tie street party, a biennial fundraiser for the San Francisco Symphony’s music education program. Huge tents and multi-concert venues are set up throughout the War Memorial Performing Arts Center, and San Francisco’s “glitterati” come out in full force to enjoy an evening of food, drinks, music and dancing. As the name of the event suggests, men come in black-tie attire and the women (and it being San Francisco, some men) don their best black and white-themed designer gowns and jewelry to party under the enchanting summer weather of the City by the Bay.

In the unlikely event that I will be invited in a future Black and White Ball to serve a recipe fitting the theme, this is what I would serve the guests at a sit-down dinner venue.


2 cups black rice
1/2 lb tilapia fillet or any white fish, cut into bite-sized strips
1 cup white hominy
2 pcs martini onions (Vermouth-flavored)
2 tbsps feta cheese
4 cups vegetable broth
Salt and pepper to taste
1 1/2 cups water


In a rice cooker or pot, cook the black rice in 4 cups vegetarian broth, then set aside.
In a medium pan, bring 1 cup of water to a boil, then add the hominy. Reduce heat and simmer for three minutes. Remove from heat, drain and set aside. In the same pan, bring 1/2 cup water to a boil, adding salt and pepper to taste. Add the tilapia pieces and cook for about 2 minutes. Drain and set aside. In a mixing bowl, combine cooked black rice and hominy. Mix well. Fill a small bowl or a measuring cup with the rice and hominy mixture, turn it over and place the contents on a serving plate. Repeat the process to make a second serving. Sprinkle feta cheese over the mixture and top each serving with a martini onion. Add tilapia pieces on the side for each serving.


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