Another summer another great SF Chefs event, full of tastes from 200 or so from great San Francisco chefs, coffee roasters, distilleries, and wine makers from around the world. Full, yes, oh so full were we. I’ll dub Campari the “most creative” liquor presentation with shaved ices in all sorts of flavors including roasted canteloupe. Delfina Restaurant’s gelato sandwiched in a brioche bun added a drippy sweet dimension to the tastings which leaned toward lots of great shrimp, raw fish, and all sorts of meats. SF Chefs continues today, August 4th, with food and educational events so if you’re visiting San Francisco hop over to Union Square for a taste…