On an October night that was balmy, not stormy, Three chefs who were all certifiably gourmet Helmed a benefit in San Francisco: Lo, A sumptuous three-course feast, but know That every component of every dish, From the miniature meatloaves to the Gullah Island Fish Filets, had to be something found in the kitchen Of an average McDonald’s restaurant. “Bitchin’,” You might say. “Bring on the fries!” Hark: This was not a no-brainer, nor a walk in the park. Chefs Ryan Scott, Beverlie Terra, and Sophina Uong (Of Market & Rye, Chaminade, and Picán, home of strong Espresso cocktails) became alchemists that night, unveiling Hash-brown gnocchi, pickled berries, with sharp sticks…