Exploring San Francisco's Hometown Foods, from Green Goddess Dressing to Pisco Punch

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Scott Shafer

Jan 30, 2019 at

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Cioppino was invented by Italian fishermen who had emigrated to San Francisco. (Photo: Bianca Taylor/KQED)

San Francisco’s been long associated with sourdough bread, ever since a Gold Rush miner reportedly passed on his starter to baker Isidore Boudin. But the city also lays claim to a number of other classic dishes, including turkey tetrazzini, which the Palace Hotel created in honor of opera singer Luisa Tetrazzini, and pisco punch, a status symbol of the late 1800s. We’ll talk about some of the food and drink that make San Francisco unique and we want to hear from you: what’s your favorite San Francisco signature dish?

KQED’s Golden Plate Series

Guests:

Suzie Racho, producer anddirector, KQED's California Report; producer, KQED's "Golden State Plate" series

Laura Smith Borrman, author, "Iconic San Francisco Dishes, Drinks and Desserts"

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