SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods
Well Fed: The Importance of Staff Meals
Food Secrets of Chef/Restaurateur Staffan Terje
Sponsored
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Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs","publishDate":1341277217,"status":"inherit","parent":45243,"modified":1341277217,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/06/davidlawrence_group500.jpg","width":500,"height":357}},"fetchFailed":false,"isLoading":false},"bayareabites_36284":{"type":"attachments","id":"bayareabites_36284","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"36284","found":true},"title":"Inna Staff 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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_45243":{"type":"posts","id":"bayareabites_45243","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45243","score":null,"sort":[1341339478000]},"guestAuthors":[],"slug":"a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods","title":"SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods","publishDate":1341339478,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.","status":"publish","parent":0,"modified":1341341054,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1679},"headData":{"title":"SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods | KQED","description":"Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods","datePublished":"2012-07-03T18:17:58.000Z","dateModified":"2012-07-03T18:44:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45243 http://blogs.kqed.org/bayareabites/?p=45243","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/03/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods/","disqusTitle":"SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods","path":"/bayareabites/45243/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45243/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods","authors":["5092"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_2695","bayareabites_64","bayareabites_1653","bayareabites_50","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_119"],"tags":["bayareabites_4017","bayareabites_10560","bayareabites_8316","bayareabites_4301","bayareabites_8386","bayareabites_4302","bayareabites_10561","bayareabites_9581","bayareabites_9104"],"featImg":"bayareabites_45407","label":"bayareabites"},"bayareabites_36278":{"type":"posts","id":"bayareabites_36278","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36278","score":null,"sort":[1324003146000]},"guestAuthors":[],"slug":"well-fed-the-importance-of-staff-meals","title":"Well Fed: The Importance of Staff Meals","publishDate":1324003146,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\" alt=\"staff meals\" title=\"staff meals\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36281\">\u003c/a>\u003cbr>\nWhen the mission of a restaurant is to feed and nourish, starting with the staff just makes good sense. In \u003ca href=\"http://www.amazon.com/Family-Meal-Cooking-Ferran-Adria/dp/0714862533\">The Family Meal\u003c/a>, author and \u003ca href=\"http://www.elbulli.com/\">El Bulli\u003c/a> chef Ferran Adrià describes how they actually call their staff meal “family meal: “we believe that if we eat well, we cook well,” he said. And as simple as that may sound, it’s really at the heart of it all. \u003c/p>\n\u003cp>It could look something like this: proper wine glasses, real silverware and white napkins. But it could also look like sandwiches and skillet cake. Staff meals, a common ritual and routine at restaurants around the country, vary dramatically. Not all small businesses can afford to serve their staff the same food that diners eat that evening, and yet, they want to feed them well. In this time of giving, how do small food businesses create meaning in an affordable shared meal that’s often prepared in the midst of kitchen chaos? \u003c/p>\n\u003cp>On one end of the spectrum are staff meals at Alice Waters’s \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. Things are different here. Holly Peterson, a café cook at the restaurant, says it didn’t take long for her to figure that out. She’s been at the restaurant for a little over two years, much of which was spent at the garde manger station where she planned, cooked, and enjoyed hundreds of staff meals. At 8 p.m., the cooks from the downstairs restaurant all sit down together and taste each other’s food with a glass of wine that compliments the meal.\u003c/p>\n\u003cp>Down the road a bit in West Berkeley sits Dafna Kory’s bustling \u003ca href=\"http://innajam.com/\">INNA Jam\u003c/a> kitchen. Like many small business owners in the beginning, Kory began working solo in the kitchen. There were busy days filled with long hours. But when she started hiring, Kory no longer felt right about subsiding solely on energy bars. “Having real meals didn’t start until I had real people working for me,” she said. “There’s a paradox that I don’t accept of being hungry and working in a kitchen. I wasn’t going to see that happen.” INNA Jam is different in that they make a condiment, so there isn’t extra produce or leftover meats, fish, or pasta in the walk-in. In this way, Kory has to actively plan for each meal. This planning has taken on many iterations in the last year, and it’s constantly evolving based on the seasons, the production schedule, and the extent to which she can find family and loved ones to contribute. \u003c/p>\n\u003cp>Across the bridge in San Francisco, Anna Derivi-Castellanos of \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes Bakeshop\u003c/a> can relate to this kind of planning. They too are unique in that they’re producing a single product: pie. And they work long night shifts, so it’s important to have some savory options in the kitchen to keep everyone’s energy and blood sugar up. Derivi-Castellanos laments, “I wish that I had more time to plan our staff meal, but usually I try to keep it simple, and loop it in with part of our production. If we're making something that day that could be considered dinner, (a savory or pot pie, for example) then I'll make more of it.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it doesn’t always work out seamlessly. Derivi-Castellanos will often find herself making a special trip to her local co-op to pick up ingredients for the nightly meal. She’ll often end up grabbing some pre-made salads and raw ingredients—making a concerted effort to keep the meal simple but interesting. And affordable. Most of all, “it's important to me to cater to who's on our staff that evening,\" she says.\u003c/p>\n\u003cp>The key is really to find “a balance between the time you have and the quality of food that’s important to you and the variation you’re going to need,\" Kory says. When boyfriend Jesse Clark—who often prepares the meals—needs to focus more on his work, a member of the INNA kitchen will step up to maintain the sandwich station they’ve been doing or chip in with other seasonal ideas. The ultimate goal: “standard home-cooked high quality square meals.” \u003c/p>\n\u003cp>“Staff meals have taught me how eating well during the work day really makes a huge difference -- for our energy, moral, and good mood all around. Also, feeding the staff is a chance for me to show my respect and appreciation for all their hard work and dedication,\" Kory says. So while Chez Panisse, Three Babes Bakeshop and INNA Jam all approach their meals differently, they’re all making a conscious important decision. They’re making a statement about the kind of business they want to run and the small things they can do throughout the day not just to feed their staff, but also to nourish. Gracefully. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\" alt=\"Inna Jam Skillet Cake\" title=\"Inna Jam Skillet Cake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Inna Jam Skillet Cake.\u003c/strong> Photo: Dafna Kory\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jesse's INNA Jam Kitchen Skillet Cake\u003c/strong>\u003cbr>\n\u003cem>This skillet cake is made year-round in the INNA kitchen, rotating whatever fruit is in season at the time, from stone fruit to figs to plums to apples to berries. Buttermilk isn’t often on hand in the kitchen and yogurt works just as well—use whatever you have. The cake is simple to put together and showcases the best of the harvest. And, it’s nice to snack on throughout the day, too. Not just during staff meal. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Fresh-Apricot-Upside-Down-Cake-108370\">Epicurious.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 40 minutes\u003cbr>\n\u003cem>Total Time:\u003c/em> 1 hour\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Serves:\u003c/strong> 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Ingredients:\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>For topping\u003c/em>\u003cbr>\n1/2 stick butter\u003cbr>\n3/4 cup packed light brown sugar\u003cbr>\n1 pound or so of fresh, seasonal fruit- enough to cover the pan.\u003cbr>\n(Apricots, plums, figs are halved, apples are sliced, berries used whole)\u003cbr>\nRaw sliced almonds, optional\u003c/p>\n\u003cp>\u003cem>For cake\u003c/em>\u003cbr>\n1 3/4 cups all-purpose flour\u003cbr>\n1 1/2 teaspoons baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 stick butter, softened\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n3/4 cup buttermilk or yogurt\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Directions:\u003c/strong>\u003c/em>\u003cbr>\n1. Preheat oven to 375°F. Arrange the racks so that one is in the middle of the oven (for the cake) and another rack is below it. On the lower rack place a baking sheet to catch any drips from the cake.\u003c/p>\n\u003cp>2. Melt the butter in 10-inch cast iron skillet over medium heat. Sprinkle brown sugar evenly over the butter, then turn off the heat (you don't want all your sugar to be melted). Arrange as much fruit as you can fit, cut sides down, close together on top of the brown sugar. Sprinkle sliced almonds, if using.\u003c/p>\n\u003cp>3. Mix flour, baking powder, baking soda, and salt in a small bowl (if you're a sifter, you can sift this. Using a fork works just fine).\u003c/p>\n\u003cp>4. Beat together the butter, sugar, and vanilla in a large bowl with an electric mixer at medium speed until pale and fluffy, 2-3 minutes. Beat in the eggs until mixture is creamy and doubled in volume, 2-3 more minutes. Reduce speed to low and add the flour mixture in 3 batches alternately with the yogurt, beginning and ending with flour mixture, and beat just until combined.\u003c/p>\n\u003cp>5. Pour the batter over the fruit and spread as evenly as you can. It might not look perfectly distributed right away, but don't worry -- it'll sort itself out in the oven. In any case, it's going to be the bottom of the cake. Bake the cake in the middle of oven until it's top is dark golden brown and a wooden toothpick inserted in the center comes out clean, about 40 minutes. It's hard to overcook this cake because of all the fruit juice that will bubble up- it's really the golden color on top that will help you judge when it's ready. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Let the cake cool in the pan for a bit to reduce the chance of molten juice/sugar running down the pan when you flip it. Place a large plate if you have one (I use a cutting board) over the skillet, using oven mitts firmly pressed the plate and skillet together, and flip the cake onto plate. Lift the skillet off the cake (knocking on it with a wooden spoon helps to release it). If any fruit stuck to bottom of the skillet just scrape it off and place it back on the cake. Cool to warm or room temperature. It's good right away, but even better the next day.\u003c/p>\n\n","blocks":[],"excerpt":"Staff meals vary from china plates and wine glasses to communal sandwich bars: Megan Gordon chats with one baker, one jam maker and one very well-known Bay Area restaurant about how and why they take the time to plan for very specific staff meals. ","status":"publish","parent":0,"modified":1324063045,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1492},"headData":{"title":"Well Fed: The Importance of Staff Meals | KQED","description":"Staff meals vary from china plates and wine glasses to communal sandwich bars: Megan Gordon chats with one baker, one jam maker and one very well-known Bay Area restaurant about how and why they take the time to plan for very specific staff meals. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Well Fed: The Importance of Staff Meals","datePublished":"2011-12-16T02:39:06.000Z","dateModified":"2011-12-16T19:17:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36278 http://blogs.kqed.org/bayareabites/?p=36278","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/15/well-fed-the-importance-of-staff-meals/","disqusTitle":"Well Fed: The Importance of Staff Meals","path":"/bayareabites/36278/well-fed-the-importance-of-staff-meals","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\" alt=\"staff meals\" title=\"staff meals\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36281\">\u003c/a>\u003cbr>\nWhen the mission of a restaurant is to feed and nourish, starting with the staff just makes good sense. In \u003ca href=\"http://www.amazon.com/Family-Meal-Cooking-Ferran-Adria/dp/0714862533\">The Family Meal\u003c/a>, author and \u003ca href=\"http://www.elbulli.com/\">El Bulli\u003c/a> chef Ferran Adrià describes how they actually call their staff meal “family meal: “we believe that if we eat well, we cook well,” he said. And as simple as that may sound, it’s really at the heart of it all. \u003c/p>\n\u003cp>It could look something like this: proper wine glasses, real silverware and white napkins. But it could also look like sandwiches and skillet cake. Staff meals, a common ritual and routine at restaurants around the country, vary dramatically. Not all small businesses can afford to serve their staff the same food that diners eat that evening, and yet, they want to feed them well. In this time of giving, how do small food businesses create meaning in an affordable shared meal that’s often prepared in the midst of kitchen chaos? \u003c/p>\n\u003cp>On one end of the spectrum are staff meals at Alice Waters’s \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. Things are different here. Holly Peterson, a café cook at the restaurant, says it didn’t take long for her to figure that out. She’s been at the restaurant for a little over two years, much of which was spent at the garde manger station where she planned, cooked, and enjoyed hundreds of staff meals. At 8 p.m., the cooks from the downstairs restaurant all sit down together and taste each other’s food with a glass of wine that compliments the meal.\u003c/p>\n\u003cp>Down the road a bit in West Berkeley sits Dafna Kory’s bustling \u003ca href=\"http://innajam.com/\">INNA Jam\u003c/a> kitchen. Like many small business owners in the beginning, Kory began working solo in the kitchen. There were busy days filled with long hours. But when she started hiring, Kory no longer felt right about subsiding solely on energy bars. “Having real meals didn’t start until I had real people working for me,” she said. “There’s a paradox that I don’t accept of being hungry and working in a kitchen. I wasn’t going to see that happen.” INNA Jam is different in that they make a condiment, so there isn’t extra produce or leftover meats, fish, or pasta in the walk-in. In this way, Kory has to actively plan for each meal. This planning has taken on many iterations in the last year, and it’s constantly evolving based on the seasons, the production schedule, and the extent to which she can find family and loved ones to contribute. \u003c/p>\n\u003cp>Across the bridge in San Francisco, Anna Derivi-Castellanos of \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes Bakeshop\u003c/a> can relate to this kind of planning. They too are unique in that they’re producing a single product: pie. And they work long night shifts, so it’s important to have some savory options in the kitchen to keep everyone’s energy and blood sugar up. Derivi-Castellanos laments, “I wish that I had more time to plan our staff meal, but usually I try to keep it simple, and loop it in with part of our production. If we're making something that day that could be considered dinner, (a savory or pot pie, for example) then I'll make more of it.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it doesn’t always work out seamlessly. Derivi-Castellanos will often find herself making a special trip to her local co-op to pick up ingredients for the nightly meal. She’ll often end up grabbing some pre-made salads and raw ingredients—making a concerted effort to keep the meal simple but interesting. And affordable. Most of all, “it's important to me to cater to who's on our staff that evening,\" she says.\u003c/p>\n\u003cp>The key is really to find “a balance between the time you have and the quality of food that’s important to you and the variation you’re going to need,\" Kory says. When boyfriend Jesse Clark—who often prepares the meals—needs to focus more on his work, a member of the INNA kitchen will step up to maintain the sandwich station they’ve been doing or chip in with other seasonal ideas. The ultimate goal: “standard home-cooked high quality square meals.” \u003c/p>\n\u003cp>“Staff meals have taught me how eating well during the work day really makes a huge difference -- for our energy, moral, and good mood all around. Also, feeding the staff is a chance for me to show my respect and appreciation for all their hard work and dedication,\" Kory says. So while Chez Panisse, Three Babes Bakeshop and INNA Jam all approach their meals differently, they’re all making a conscious important decision. They’re making a statement about the kind of business they want to run and the small things they can do throughout the day not just to feed their staff, but also to nourish. Gracefully. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\" alt=\"Inna Jam Skillet Cake\" title=\"Inna Jam Skillet Cake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Inna Jam Skillet Cake.\u003c/strong> Photo: Dafna Kory\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jesse's INNA Jam Kitchen Skillet Cake\u003c/strong>\u003cbr>\n\u003cem>This skillet cake is made year-round in the INNA kitchen, rotating whatever fruit is in season at the time, from stone fruit to figs to plums to apples to berries. Buttermilk isn’t often on hand in the kitchen and yogurt works just as well—use whatever you have. The cake is simple to put together and showcases the best of the harvest. And, it’s nice to snack on throughout the day, too. Not just during staff meal. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Fresh-Apricot-Upside-Down-Cake-108370\">Epicurious.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 40 minutes\u003cbr>\n\u003cem>Total Time:\u003c/em> 1 hour\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Serves:\u003c/strong> 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Ingredients:\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>For topping\u003c/em>\u003cbr>\n1/2 stick butter\u003cbr>\n3/4 cup packed light brown sugar\u003cbr>\n1 pound or so of fresh, seasonal fruit- enough to cover the pan.\u003cbr>\n(Apricots, plums, figs are halved, apples are sliced, berries used whole)\u003cbr>\nRaw sliced almonds, optional\u003c/p>\n\u003cp>\u003cem>For cake\u003c/em>\u003cbr>\n1 3/4 cups all-purpose flour\u003cbr>\n1 1/2 teaspoons baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 stick butter, softened\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n3/4 cup buttermilk or yogurt\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Directions:\u003c/strong>\u003c/em>\u003cbr>\n1. Preheat oven to 375°F. Arrange the racks so that one is in the middle of the oven (for the cake) and another rack is below it. On the lower rack place a baking sheet to catch any drips from the cake.\u003c/p>\n\u003cp>2. Melt the butter in 10-inch cast iron skillet over medium heat. Sprinkle brown sugar evenly over the butter, then turn off the heat (you don't want all your sugar to be melted). Arrange as much fruit as you can fit, cut sides down, close together on top of the brown sugar. Sprinkle sliced almonds, if using.\u003c/p>\n\u003cp>3. Mix flour, baking powder, baking soda, and salt in a small bowl (if you're a sifter, you can sift this. Using a fork works just fine).\u003c/p>\n\u003cp>4. Beat together the butter, sugar, and vanilla in a large bowl with an electric mixer at medium speed until pale and fluffy, 2-3 minutes. Beat in the eggs until mixture is creamy and doubled in volume, 2-3 more minutes. Reduce speed to low and add the flour mixture in 3 batches alternately with the yogurt, beginning and ending with flour mixture, and beat just until combined.\u003c/p>\n\u003cp>5. Pour the batter over the fruit and spread as evenly as you can. It might not look perfectly distributed right away, but don't worry -- it'll sort itself out in the oven. In any case, it's going to be the bottom of the cake. Bake the cake in the middle of oven until it's top is dark golden brown and a wooden toothpick inserted in the center comes out clean, about 40 minutes. It's hard to overcook this cake because of all the fruit juice that will bubble up- it's really the golden color on top that will help you judge when it's ready. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Let the cake cool in the pan for a bit to reduce the chance of molten juice/sugar running down the pan when you flip it. Place a large plate if you have one (I use a cutting board) over the skillet, using oven mitts firmly pressed the plate and skillet together, and flip the cake onto plate. Lift the skillet off the cake (knocking on it with a wooden spoon helps to release it). If any fruit stuck to bottom of the skillet just scrape it off and place it back on the cake. Cool to warm or room temperature. It's good right away, but even better the next day.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36278/well-fed-the-importance-of-staff-meals","authors":["5072"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_583","bayareabites_9986","bayareabites_347","bayareabites_9104"],"featImg":"bayareabites_36284","label":"bayareabites"},"bayareabites_24569":{"type":"posts","id":"bayareabites_24569","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24569","score":null,"sort":[1299885288000]},"guestAuthors":[],"slug":"food-secrets-of-chefrestaurateur-staffan-terje","title":"Food Secrets of Chef/Restaurateur Staffan Terje","publishDate":1299885288,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n","blocks":[],"excerpt":"Chef and Restaurateur Staffan Terje likes it fresh at his Perbacco and barbacco eno trattoria \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Terje shares his favorite Bay Area food spots on BAB.","status":"publish","parent":0,"modified":1299885666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":622},"headData":{"title":"Food Secrets of Chef/Restaurateur Staffan Terje | KQED","description":"Chef and Restaurateur Staffan Terje likes it fresh at his Perbacco and barbacco eno trattoria "authentic Italian" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from "la cucina Piemontese?" Terje explained, "Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens." Terje shares his favorite Bay Area food spots on BAB.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Secrets of Chef/Restaurateur Staffan Terje","datePublished":"2011-03-11T23:14:48.000Z","dateModified":"2011-03-11T23:21:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24569 http://blogs.kqed.org/bayareabites/?p=24569","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/","disqusTitle":"Food Secrets of Chef/Restaurateur Staffan Terje","path":"/bayareabites/24569/food-secrets-of-chefrestaurateur-staffan-terje","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24569/food-secrets-of-chefrestaurateur-staffan-terje","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_595","bayareabites_9106","bayareabites_9107","bayareabites_9108","bayareabites_9112","bayareabites_9111","bayareabites_9105","bayareabites_318","bayareabites_9110","bayareabites_9104","bayareabites_9109"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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