Mary Ladd

Where I'll Be: Dinner with Bourdain & co.

 An SOLD OUT Evening with Anthony Bourdain- World Famous Chef and Author to benefit AIWF- Norcal Scholarship

Saturday, November 17, 2007 - AIWF NorCal (CA)
Time:	06:00 pm
Member Price:	$150.00
Guest Price:	$150.00
Venue:	E&O Trading Company
Email:	www.greenapplebooks.com

      

AIWF – NORCAL AFFILIATED EVENT

      

Saturday November, 17th

      

Green Apple Books and Naomi Epel

      

Present

      

 

      

An Evening with

      

Anthony Bourdain

      

celebrating his new book

      

“No Reservations”

      

 to benefit

      

The American Institute of Wine and Food Scholarship Fund

      

 

      

   Dinner prepared by celebrated chefs:

      

 

      

Chris Cosentino of Incanto Restaurant

      

        Alex Ong of Betelnut Restaurant

      

        Tim Luym of Poleng Lounge

      

        Sharon Nahm of E&O Trading Company

      

        Dessert Chef to be determined

      

 

      

including

      

Hangar One Vodka and St George Whiskey

      

and fabulous wines

      

 

      

Place:  E&O Trading Company conveniently located next to the Sutter Stockton Garage.

      

           314 Sutter Street

      

           San Francisco, CA 94131

      

 

      

Time:   7 - 10 pm

      

 

      

Cost SOLD OUT: 

      

$150 including food, drink, tip, tax & an autographed copy of No Reservations

      

$200 includes the above plus a 6 pm VIP reception w Tony & the chefs (limited to 50 people)

      

 

      

SOLD OUT

Tickets will go quickly for this stellar event for a worthwhile cause - a portion of the proceeds will benefit The American Institute of Wine and Food Scholarship Fund

SF's Top Women Chefs cook up a storm for James Beard Foundation events

Food is our common ground, a universal experience.” -James Beard

We would like to invite you to save a space on your calendar for the gastronomic event of the season on September 28^th featuring “Women Chefs of San Francisco Celebrating 20 Years of James Beard.”

The culinary extravaganza is crowned by a gala dinner featuring Beard Award winners including special guest chef extraordinaire Gale Gand, Executive Pastry Chef of Tru in Chicago; Traci des Jardins of Jardiniere, the 2007 California winner; and Nancy Oakes of Boulevard. Fellow Award winners author-chef Joanne Weir and Cindy Pawlcyn of Cindy's Backstreet Kitchen will also headline the benefit on Friday, September 28^th at St. Regis San Francisco.

The evening will be presided over by Joey Altman, local food luminary and host of KRON's Bay Cafe. Highlights will include special guest Susan Ungaro, the president of the James Beard Foundation toasting the chefs and dinner guests during a dessert reception featuring mouth-watering confections, wine pairings by women winemakers, and followed by a silent auction benefiting the James Beard Foundation.

The celebration will continue on Saturday, September 29^th with an in-store Williams Sonoma Festival Day saluting founder Chuck Williams, at the Union Square flagship store. The Festival will include cooking demonstrations, cookbook signings, artisanal tastings and children’s activities.

In addition to benefiting the James Beard Foundation, a portion of the proceeds from the dinner will also be donated to the San Francisco Food Bank.

St. Regis Hotel, On the Terrace
125 Third Street, San Francisco

Reception at 6:30pm
Dinner at 7:30pm
Dessert Buffet at 9:30pm
Silent auction at 10:00pm

Tickets: $250

Phone: Andrew Freeman & Co. 415-781-5701
Email: tasteamerica@andrewfreemanandco.com
Online: http://www.brownpapertickets.com/event/19128

We hope to see you there!

Andrew Freeman and Kimberly Charles

Event Co-Chairs

Event Committee

Carolynn Atherton
Laiko Bahrs
Celia Barbaccia
Vanessa Bortnick
Kelly Chamberlin
Sara Deseran
Kayu Lam
Susie McCormick
Kait Muhlfelder
Joel Riddell
Rick Riess
Jared Rivera
Scott Rodrick
Leslie Sbrocco
Julie Tucker
Nancy Uber
Amelia Weir
 

For more details on “The James Beard Foundation’s Taste America™” please visit http://www.jbftasteamerica.com

Smoke Signals

I asked my client/boss, C, "What's up with the mellow yellow in the bathroom? And the cigar smoke....?"

She responded, "Ugh, I know. Those guys are gross." She was referring to the 2 managers of the building, whose office was connected to said bathroom. "They think they're 'saving the Earth' by not flushing their pee down. Who wants to look at that frothy mess?" She paused. "The cigar smoke? That's just what they do. It's been going on forever."

I looked down at the floor and got back to work. I figured finding a toilet bowl full of dark yellow bubbly pee every time I went to the bathroom was definitely less disturbing than the cigar smoke. The thick smoke filled their office and my lungs and nostrils every time I walked by or through. Headache alert! A few angry questions sprung up in my mind: how are they able to smoke smelly cancer causing cigars in a work place? Isn't this California? Don't we have a law against that?

Another female Catering Ho guffawed when I mentioned the cigar smoke. S said, "You think they give a shit that it bothers you? Oh please." No nonsense all the way. Guess any hopes of sisterhood banding together for the sake of our health wasn't gonna happen anytime soon. These gals weren't aware of my bun in the oven just yet, either.

In bed that night, I asked Oscar what to do. He sighed, "I'm not sure, hon. It sounds like you're stuck."

"I really like working there. It's fun. But the cigar smoke? It gives me such a headache. And the baby...." I added, "I just can't believe this is happening in 2007. I don't know if I can stay there."

"Well," he said in a resigned tone.

I had to try just once to beg and cajole my case. Bank on charm and flirting. I knocked and peeked into the office of Big Cigar Smoker #1 the next morning. I cringed while wondering what was behind the wooden door.

"Yes?" he said. "Come in." I sighed before entering. Thankfully, he hadn't fired up the cigar just yet.

I said in my brightest and most friendly voice, "Hello." Pause. "I was wondering if you could do me a favor. Help me out. I'm allergic to cigar smoke." I avoided looking at his filthy ash tray, "And it's really, really hard for me when there's smoke around. Can you help me by... not smoking when I'm here?"

He looked at me. There was a long pause. I hoped he wasn't about to erupt in anger over my request. I kept a smile glued on my face, eyes pleading. He said in a dull voice, "Okay, yeah," and avoided eye contact.

"I can bring a doctor's note or something," I added. What the fuck was I saying?

He answered, "No, that's fine," and gave a meek smile. I thanked him and gave one last smile back. I was THRILLED. What a relief. I was also somewhat shocked that the exchange was pretty easy and straightforward.

An hour and a half later, his boss called me aside. "Mary, right? You work for C?"

"Yes," I responded, puffing my more-ample-than-usual chest out a bit.

"I'm told the smoke makes you sick?" he said, in a gruff but friendly voice.

I shrugged a little (again, what is wrong with me? Why was I making it so tough to ask for no smoke?), and said, "Yes, it gives me bad headaches."

"OK, well. I'll tell the guys, everyone, that they have to smoke outside."

"Thank you so much," I said. "I really appreciate it."

The only reminder of the smoke is the empty and dusty ash tray I spot on my way to the bathroom, where the mellow yellow frothy pee inevitably waits. I hold my nose, stand back and flush the toilet with my foot (shoe on!) before sitting. I'll take your pee over cigar smoke anytime! Better to count my blessings and not rock the boat too much.

Made in France/Le Village Warehouse Sale

My pantry needs stocking, so I'm headed to the Made in France/Le Village warehouse sale, later today. Although my cash budget is $200, I have been known to go overboard at this sale.  the rationale is usually: clothes, gas, PG&E. who really needs those things?? There's so many dreamy items to enjoy, from sparkling cider to oozy cheeses and high-quality charcuterie. Spices, olive oil, chocolates and French soaps round out the bounty.

If no one minds, I will sneak some photos, too. See you there?

Just a friendly reminder that Made in France / Village Imports
is holding a gourmet food and wine warehouse sale on:

- Friday June 29th from 02:00pm to 06:00pm

- Saturday June 30th from 08:30am to 01:30pm


Are you ready for Independance Day?

Looking forward to seeing you.

Sincerely,

The Team at Made in France / Village Imports

                         

©2007  Village Imports, 211 South Hill Drive, Brisbane, CA

Upcoming Chinese Banquet with Nicole Mones

I'm getting hungry already, and that's not just the baby belly tawkin! July 12th, Naomi Epel hosts a sumptuous Chinese banquet for Nicole Mones, author of Lost in Translation. You may remember that Epel was instrumental in putting together the Marco Pierre White dinner at Incanto earlier this year. She has the enviable job of shepherding authors and celebs around the Bay Area when they are in town, including Tony Bourdain. Below text is directly from Naomi.

You may know Chinese food; you may even love it. But The Last Chinese Chef will take you into a world of Chinese food you never even knew existed. Here is the hidden universe of one of the world's great cuisines. Its philosophy, its concepts, and its artistic ambitions are all illuminated in a story that's entertaining, emotionally satisfying, and erudite.

"Using Chinese culinary history, language and tantalizing descriptions of fine cuisine, Mones shows how food can both nourish the body and the soul. Her extensive research takes readers into the philosophy and artistic ambitions of Chinese cuisine - and leaves them hungry for recipes." -NPR (Liane Hanson, WEEKEND EDITION)

This unique event will be centered around an authentic Chinese banquet prepared by acclaimed Nanjing chef Nei Chia Ji of Jai Yun Restaurant.

"When Chinatown cooks crave mainland cuisine, they go to Jai Yun, where chef Chia Ji Nei runs a one-man show..."The San Francisco Chronicle - October 30, 2002

The Flying Pan Bistro 6:30 pm 
680 Clay Street, San Francisco steps from the Chinatown parking garage.

Cost is $95 per person & includes dinner and a signed copy of The Last Chinese Chef.
To reserve, call the Book Passage events office at 415-927-0960 x239 or click on: http://www.bookpassage.com/event_detailed.php?id=875

         

Share Our Strength's Taste of the Nation SF

More Flickr pics here.

Last night's Share Our Strength Taste of the Nation event at San Francisco Acme Chophouse reportedly raised nearly 78K (final reports pending). Stars in attendance, and in the kitchen, included Chuck Williams, emcee Tyler Florence,  Tracy Chapman, Traci Des Jardins, Elizabeth Falkner, Thom Fox, April Bloomfield, Chris Cosentino, Jason Tallent, Stafford Mather, James Syhabout, Paul Arenstam, Scott Youklis, Stuart Bioza, Loretta Keller, Joseph Manzare, the Backburner Blues Band & Mr. Bud E. Luv, the tablehopper, Bob Helmstrom, Staffan Tarje, and Chris Cosentino.

 

There was a lively cocktail hour with music courtesy of the Back Burner Blues band. Folks mulled silent auction items (kitchen mixer, toaster, cookbooks, caviar, vino & champagne, anyone?), nibbled caviar and passed apps. Once everyone was seated, Florence kicked off the festivities. SOS was explained, Chuck Williams was honored, and five big ticket items were auctioned live. The biggest sell at 25K was dinner for fifteen guests, prepared in home by Keller, Des Jardins, and Falkner. After the auction, guests made their way home while many of the chefs and staff headed to the beautiful wooden bar, to celebrate a job well done.

MENU

Sweet corn pudding with anchovies & basil salad
Chef April Bloomfield - The Spotted PIg
2006 Sauvignon Blanc, Hall, Napa Valley

Bellwether Ricotta stuffed squash blossoms, wild mushrooms & herbs
Chef Loretta Keller - Coco500
2004 Pinot Noir, Mahoney, Carneros

Rotisserie Tronchetto & fennel with aioli & salsa verde
Chef Chris Cosentino - Incanto
2003 Sangiovese, Monte Antico, Tuscano

A Selection of American cheeses
Sweet grass dairy "Green Hill" Farmstead cow's milk, California
Bellwether Farms "Pepato" raw farmstead aged sheep's milk with peppercorns, California
Cypress Grove "Humboldt Fog" goat's milk, California
Roth Kase "Gran Queso Riserva" cow's milk, Washington
2003 Girard Artistry, Napa Valley
Chef Thom Fox & Chef Traci Des Jardins - ACME Chophouse & Jardiniere

Citizen Shortcake
Chef Elizabeth Falkner - Citizen Cake
2006 Moscato D'Asti, Luigi Coppo, Piedmonte, Italy.

Last gossipy items: look for cookbooks from Altman and Falkner, with photography by Frankie Faheny.

Buy it, Read It: Chile Pepper Magazine

It's finally here! The August 2007 issue of Chile Pepper magazine landed in my mail box today. You can find my Home from the Salsa Wars piece with pics, along with salsa recipes from SF taquerias. It was tough to get 2 of the restaurant owners to give up the recipes. I used my flirty ways and would do so again, all for the sake of good food writing.

Copies of Chile Pepper magazine are available at big box bookstores or by subscription. I'm looking into copies at local bookstores and will report back.

Considering attending the California Culinary Academy?

Then you must read this scathing critique from the SF Weekly. Cooking school via the California Culinary Academy can lead to massive student loan debt that leaves many would-be cooks (they can't call themselves chefs just yet!) left scrambling to make ends meet. Many entry level cooking positions are minimum wage or only a few dollars more.

There are other problems with the CCA's pay-to-play strategy. When I was at the CCA (and paying 35K), students were allowed to stay at the school if they paid their tuition and/or had student loans. No matter if someone exhibited behavior that would easily get them booted from any job or other school: showing up drunk and/or seriously wasted on drugs, making menacing threats, using racist language, acting verbally and physically abusive, etc. One of my trustafarian classmates had a history of badgering and threatening women, and in one disturbing incident, used his knife to repeatedly stab a table in the butchery class to make his point. When I questioned the head Chef about why Mr. Disturbed could possibly stay in school given his history of borderline deeds, I was told to basically put up and get along with him, as if such potentially dangerous behavior was amusing rather than problematic or dangerous. The Head Chef even joked that Mr. Disturbed was in love with me, which is why I was sometimes the recipient of his odd threats. Later, another Chef took me aside and asked what I had been complaining about. When I told him, he sighed, and said, "Mary, that's one of the things that really bothers me about this place. We see that sort of stuff a lot, but there's not much we are ever allowed to do to stop it. It's about money, money, money."

If you want to attend cooking school in the Bay Area, weigh all your options. Community college programs at City College in SF, and Diablo Valley College offer other, less pricey alternatives. Another way to get in a kitchen is start from the bottom and work your way up. If you consistently show you are able to work hard, learn quickly, and handle the pressure, there will eventually be better jobs for you to do.

San Diego vs. San Francisco Burritos. Discuss.

I read but haven't posted comments on the SFist great burrito debate, currently raging. Would I say the San Diego burrito is better? No. It is different and good, though.

SFist Harry Denton and Donna Sachet's Drag Brunch

Ryan Tate at Covers has analysis on my Drag Brunch piece for SFist, from this week. Yes, news does travel fast on poor service these days. However even if the service was a drag at first, Cassandra Cass, pictured at left, and the other performers did a great job.

Where I'll Be: Fog City News Chocolatier Visit

Holiday 2006 Chocolatier Visits at Fog City News

Where: 455 Market Street (between First and Fremont), San Francisco

When: 12noon – 2 pm, Friday Dec 1st

In-store appearance and tastings by:

Michael Mischer, Friday, December 1st, 12 noon –2 pm

Michael Mischer Chocolates of Oakland

Taste his fresh, holiday truffles including Hot Cinnamon and Lebkuchen (Gingerbread).

The Way of the Thumb is here

Update: check out the San Francisco Chronicle Style section write up with exclusive video footage on the booklet from Sunday, December 3.

Just in time for holiday shopping and the New Year! Our thumb wrestling booklet for 826 Valencia is here. Joe Shoulak (known to you as reader Joe S.) did the illustrations. About the only food reference is a "nice hams" story from an East Village deli. The booklet is Oscar's advice and wisdom from being a 3-peat thumb wrestling champ. Other qualifications: he also easily pinned and took down Chronicle Publisher Frank Vega, and Editor Phil Bronstein at a rowdy Chronicle holiday party two years ago. When an online buy-this-booklet link is available, I'll of course put it up. It's a fun read, for a great cause, etc., etc., etc.

Perhaps you read about the booklet recently in Leah Garchik's Thanksgiving Day column (okay, there's more food for ya, if you're digging):

"In other educational notes, The Chronicle's book editor, Oscar Villalon, passes along this advice: "Don't be one of those people who looks down at what I like to call 'the arena of flesh,' mesmerized by the speed of his opponent's thumb, trying to keep pace, all slack-jawed and drooling. Don't do that to yourself. Respect yourself.''

This don't-look advice is from "The Way of the Thumb,'' a booklet being sold to benefit the educational programs of 826 Valencia. Villalon is three-time champ of the 826 Valencia Thumb Wrestling Tournament."

Where I'll be: Beaujolais Nouveau Event at the SF Food Bank tomorrow

Tomorrow morning, I am headed to the San Francisco Food Bank for  a reception and tasting of the Beaujolais Nouveau 2006. Some wine professionals and writers poo-poo the idea of this wine & its annual celebration & marketing hoopla. However, I want to see and taste what the fuss is all about (or not). My experience with the wine so far? It is straightforward, easy to drink, and meant to be light and fruity. Not necessarily something to collect or keep for a long time, but rather to have fun with, as soon as possible. I like that they are partnering with social agencies. My longtime work with the Share Our Strength charity helped me learn how difficult it is for hunger related charities to attain funding no matter what season it is.

Photo and below info courtesy of Wine Without Rules site.

LES VINS GEORGES DUBOEUF BEAUJOLAIS NOUVEAU 2006 ARRIVAL FESTIVITIES BENEFIT HUNGER CHARITIES IN SIX CITIES

        Click below for more information:                     

                                          
                             

Backstage at the JCC SF Jewish Bookfest

If the Green Room is good, the event that follows may be, too. Oscar and I recently got an insider's view into one of the nicest Green Rooms we've ever seen. It wasn't just one room, but almost four connected rooms. Location? The Jewish Community Center (JCC) of San Francisco, during their SF Jewish Bookfest.

The JCC is a spacious, clean, beautiful building on the inside, with what appears to be ample opportunities to learn, relax, exercise, and enjoy cultural programs. It's an impressive place.

Oscar was scheduled to interview Gary Shteyngart about his latest book, Absurdistan. I was happy to accompany Oscar but also tired and peckish from catering that day (it was a Sunday). Barbara Lane, who is Director of Lectures and Literature, and a longtime friend of ours, must have noticed my weakened condition. She brought in more food to the Green Room (E.L. Doctorow's leftover bagel bites sat on a plate), while she went to track down Gary. I nibbled on cashews and half a bagel with cream cheese, tomato, and cucumber. I resisted the brownie bites and other sweets. Had to save room: we were having appetizers and drinks at the 415 Restaurant after the interview. There was a fridge stocked with sodas and waters, and posters and pictures of Roseanne Barr and other famous Jewish entertainers on the walls.

Oscar looked over his notes while I relaxed and sat. We could hear a cell phone ringing within 10 feet of us. The noise was coming from a giant open closet space. The ringing cell was stowed away in a jacket.

Barbara eventually brought a bookseller, followed by a Rabbi in for us to meet. I was oddly nervous to meet the Rabbi, because I wanted to behave as reverently and appropriately as possible. However, I was so tired that I stammered, "Reh-bay, hello. Rabbi, I mean! Yeah... Um, hi there," when I was introduced. Reh-bay? What was wrong with me? Reh-bay?! Realizing my mistake only made me more nervous. I looked at Oscar but he didn't give me any sort of "WTF are you doing?" eyes. Maybe that relaxing Green Room space put me in a daze. We talked about it later and Oscar assured me that no, I hadn't committed the world's worst faux pas, and that Rebbe is actually a term used to address and describe a Rabbi.

At left, Gary and Oscar, at 415 Restaurant. Oscar is not as angry as he appears. 415's eggplant apps were noteworthy. I passed on the chicken skewers, because they seemed too difficult to eat while schmoozing.

Litquake Pulled Pork

Litquake opens tomorrow night at the Regency Center. There will be musicians, spoken word, handsome boys, and more. How does this relate to food? Like many fun things in life, it turns out it's all about the food. Le Scoop? Unless we hear back from some potential in-kind donors, I may cater myself. 'Cause really, why would I want to read United States of Arugula, put away laundry and dye my hair (change is a good thing, doll) when I can be in the kitchen? I must be in super loquita mode to take on this challenge.

I have my list, and checked it thrice. In order to produce pulled pork sandwiches, fruit and cheese plates for around 100 folks, a plan of attack is in order. Here's the grand shakedown for the Litquake lowdown:

-18 to 20 pounds pork shoulder

-Wax Paper

-Foil

-Garlic

-Ginger

-BBQ Sauce (to be doctored up)

-Kosher salt

-100 to 150 cocktail napkins

-Trays (for serving)

-Ti leaves or other garnish (I have some nice, fresh herbs as back up, but like to put ti leaves or pretty cabbage/green leaves down first)

-100 rolls (Mission La Reyna panaderia, here I come)

-Relish

-Cheese

-Mayo

-Fruit-grapes are a must.

The shopping excursions will start later this afternoon. Prep and cooking commences tonight or at the crack of dawn, tomorrow. That really depends on if I decide to go with an orange juice-garlic marinade. I may even document this adventure by way of digital photos, if I can.

Tasty Tamales: it's all about the Wrap

Hermosa/Manhattan Beach bachelorette update(s) will arrive soon.

"The tamales in the Mission are better," my Mom said last night over dinner. She had a point. When I visit my family in Benicia, I usually try to bring food offerings. Tamales from La Loma Produce in the Mission are one favorite. Because no tamale should ever be served naked, I also pick up lime, avocado, jalapeno, sour cream, radishes and/or cabbage, and salsa ingredients.

Even the best of plans can sometimes be foiled. Shit Life happens. Yesterday, the clock got the best of me. I decided to scratch my usual La Loma Mission stop and instead find a good tamale source in Concord or Pleasant Hill later in the afternoon. Leaving La Loma behind meant I would be on time for fiery Attitude Rolls and other sushi at Jo's Sushi with my brother, Josh, and his friend, Sean Finn.

After a relaxing and satisfying sushi lunch, Josh and I decided Willow Pass Road would net some good possibilities. We both used to eat at Las Montanas Restaurant, but it had been some time since either of us checked it out. Although I used to cruise and party in East Bay towns in my teen and young-ish adult years, food or social visits (anytime of the day) aren't as frequent these days.

We finally found the front door of a huge and pleasant surprise: Las Montanas Market. It's bigger than any Latino market I've been to in the City. I was excited to have more space to walk and shop. Josh and I were easily the tallest and whitest folks in the Market, and received some curious but friendly and amused looks. Listening to the chatter around us, I correctly guessed the market would be a great place to practice and improve my Peggy Hill style Spanish.

There's a food service counter in the Market, but I was looking for a steam table with tamales. (In the Mission, the tamales are usually behind a counter or near the cash register). Success! It was a self serve steam table with 2 compartments and lids. There was a sign that said chicken, pork or sweet corn tamales were available. At $1.50 a pop, they cost the same as most Mission spots.

"No tongs here," Josh said, as I lifted the left side lid. There were stacks of Mexican tamales, and the tamale steam facial smelled great, even if it made me feel hotter in the 90 plus degree heat. There was a pair of tongs in the right side compartment. Figuring out which tamale was which was a bit puzzling, because the three kinds seemed to be mixed together. I wanted 5 pork, 5 chicken, and 2 sweet corn. The way to tell if you are picking a pork tamale is it is usually (not always) darker than chicken, and has orange hues.

Once I had my stash, I decided to look for sour cream (I already had picked up avocados that morning). Although Las Montanas is large and seemed to have many fresh items, I wasn't able to find sour cream. I didn't ask for help or look too hard, because I was pretty tired and hot. As we walked, Josh would look at and pick up items like tamarind, hibiscus flowers, dried corn, and more. I could tell the stuff was interesting and different to him. I offered some explanations on the ingredients, but we were somewhat in a hurry because of the heat and wanting to hopefully "beat the crowds" (the 'rents use this term a lot) of traffic on the Benicia Bridge. We didn't spend much time looking and shopping, which I usually like to do.

The reason my Mom felt the tamales in the Mission are better? The ones from Las Montanas were tasty but a bit dry. A little mental review helped me figure out why. Most Mission area tamales are individually wrapped in plastic wrap and kept in a steam table, where they stay warm and moist. The plastic wrap traps the moisture. Las Montanas' tamales were not plastic wrapped, and the air dried them out. I would still gladly use Las Montanas as a "home away from home" ingredient and meat resource. But, I have to check if the no-plastic wrap is always the tamale procedure there. Maybe yesterday was some sort of fluke.

Las Montanas Market

1725 Willow Pass Road

Concord, CA 94520

Tel: 925-687-7417

(Restaurant) Baby, don't forget my number

I'm coveting the space at 1058 Valencia, at Hill for our potential restaurant venture. It's almost like the site, formerly home of a greasy KFC, is somehow taunting me. I first called the telephone number posted 2 months ago. The site had gone empty, and the number I was calling had a 916 area code. That's the Sacramento or "Suck a Tomato" area if you are in seventh grade or like dorky food jokes. Mr. 916 told me when I called that yes, he was based in Sacramento and was representing a client who would be taking over the space.

I guess things have changed and become even more mysterious because there is now a new sign and number: 415-585-2854. "This mailbox is full," is the message I have gotten every time I've called. If anyone is able to get through and find out if the space is available as well as how much square footage costs, shoot me an email. I may even be able to grant some sort of cooking or food related prize* for this information.

*Prize availability and delivery method are still under consideration.

What's Wrong with this SF Symphony Opening Night picture?

Anyone with a smidgen of professional catering experience would look at this photo by Chronicle Pulitzer winning photog Deanne Fitzmaurice and want to laugh. Yes Yurie Pascarella looks stunning. I'm not laughing at her. It's the McCall Associates caterer -- shall we call her Ms. Wrong? -- on the left that's making me cringe and giggle at the same time (click photo for a better view). Ms. Wrong is committing the biggest catering fashion faux pas to hit the 2006 San Francisco Symphony Opening Night red carpet: open toed sandals.

Sandals are fine for guests, but not the hired help! For the catering uninitiated, there are many aspects to a catering uniform. Open toed sandals are never, ever one of them. For starters, it looks weird with a tuxedo or other serving attire. But more importantly, sandals are not safe for catering. Black work shoes commonly worn by caterers are usually of the sturdy, closed toe, non-slip variety.

Why did this catering faux pas happen? My guess: given the sheer numbers for the San Francisco Symphony and Opera opening nights this week, perhaps McCall got a little desperate. What else could possibly force them to overlook Ms. Wrong's unsafe sandals? But still... why was Ms. Wrong placed in such a prominent location? McCall management might now be cringing at how many times Ms. Wrong and her open toed sandals made it into media pictures. By my count, she's in four SF Gate pictures, two of which are with bold faced names like Marcia Goldman (behind, in the distance, with sandals peeking out) as well as Gordon and Ann Getty (sandals are thankfully out of view).

If you are a caterer or have past catering experience, have you ever worked in sandals or seen a fellow caterer in sandals?

Catering Basics, Part II

Load in is when a fully stocked truck, van or other vehicle pulls up and is ready to unload. This happens hours or even the day before an event. In the case of BOOKED, load in was supposed to start at 2 p.m. There were delays because the linen rental company had some staff "issues," as in, people simply didn't show up for work and we had to pick up and deliver the linens ourselves. A huge hassle and stresser for Event Manage Christie Ward, for sure. But glitches like this are common to catering. Remember, the human factor can wreak havoc on the best of plans.

Load in is guaranteed to work your body, because you are lifting, pushing, and moving. Load in items can include: stacks of chairs, unassembled tables, kits (filled with knives, supplies, decorations, etc.), linens, wine, auction items, staff clothing like chef's jackets, non-alcoholic beverages, and more. These things are put on a hand cart that is pushed by one or more people. Sometimes the hand cart wheels do not turn easily, but the Green Room carts were fine. If there are stairs, as was the case for BOOKED, then elevator coordination and long waits may happen. There were two elevators to use on Monday, but we were sharing them with all the folks who work in the building. It's not like you can kick someone out of the elevator, but sometimes a big smile punctuated with grunts and sighs may do the trick. Perhaps they saw the sweat dripping off my face and figured they'd rather not be in the same elevator. Hey, whatever works! Load in nightmares are: traffic, broken or no elevators, glass broken en route, and even missing items that are back in a warehouse in the East Bay... all things I've witnessed, but not at BOOKED, thankfully! 

Skip ahead to Load Out, arguably the hardest part of the event for me. Given the chance to leave a catering event after already working six or eight hours, I would leave. I was commmitted and, ahem BOOKED, so I stayed the course. It's brutal work. Long catering days equal overtime pay but be sure to calculate how many hours or days it may take for your body to recover.

Load out is after the guests have left, everything that was set up has been taken apart or down. Candles and decorations must be matched to their carrying cases, which is usually a headache if there are varying sizes and the storage boxes aren't all in one place. Maddening! Linens go into their huge laundry bags. Chairs are stacked and pushed. Tables are broken down and rolled or carried. At BOOKED, there were a few of us who stayed til the bitter end. There were probably at least ten elevator trips to get everything out of the building. One volunteer/writer did an awesome job of organizing the load out truck so that things wouldn't break, smash, or fall. I got extremely spacey toward the end of load out. Jack and Oscar were nibbling on Miette chocolate cookies but I passed. I was tired and hadn't eaten in almost ten hours (yes, that's rare but this was hard work!). Drinking water helped but all I wanted was to crawl into bed and sleep, which I was glad to do almost an hour later.

Litquake Catering Basics, Part I

Catering always makes me feel like I've been run over by a car, stomped by Hulk Hogan and crew, or worse. I put in nearly ten hours catering for yesterday's BOOKED Litquake fundraiser. This is not a complaint. I'm glad to do it but my body is aching today. Catering aches are inevitable. It's usually a "how long will it last" kinda thing, and one day of aches is much better than three days. The aches come from running, lifting, pulling, carrying, pushing (carts, not people), and walking. Maybe the biggest secret of catering is how to appear calm and composed when you are actually a sweaty, out of breath nightmare.

It was amusing to have Oscar and Jack Boulware helping us yesterday, because they have both never done catering. There were other nice volunteers with I'm guessing the same lack of catering experience, but I know Oscar and Jack the best. Questions and confusion came up on things that to me seem like catering basics. Here is a breakdown of these basics and how they applied to BOOKED:

Loving the Linens: Linens usually include some synthetic fabric, making them easy to clean, and durable. They are delivered and placed on a moving coat rack that is assembled AFTER it comes off the catering truck. The linens are wrapped to look like what you pick up at the dry cleaner, but are labeled in some fashion so that you know what size and if it's for a round table or not. I noticed yesterday that folks were untying the bottom knot of each plastic bag, and taking the linen out, and then piling the plastic on the floor in a huge pile. "Wrong! Wasting Time!!" I thought. I explained it's better to rip the top of the plastic covering, gently pull the linen off the hanger, and leave the hanger and plastic hanging up together. With the hangers facing the same direction (okay you don't have to and it sounds anal but it makes life easier when you can grab those hangers in one batch rather than twising and turning them.) At the end of the event, linen bags are brought out and the dirty linens get stuffed in there. Then you can get rid of all that plastic, directly in a huge bin outside. You don't want to take the plastic with you on the catering truck.

Ready, Set, Fluff that Table: I never knew I'd be such a good fluffer. Gawd, keep your mind out of the gutter, I'm not talking about a porn fluffer! Fluffing in catering is what you do after a round table has its linen evenly placed, so the linen touches the ground on all sides. Check and adjust the seams for each table, so they all run in the same direction. It's okay if there is excess fabric at the bottom of the table, because you will fluff it enough to look like those eighties skirts I so love. Rather than pull the fabric under the table legs (a terrible no-no I corrected yesterday), it needs to be tucked and adjusted so that it becomes fluffy.

Chairs need to be at least three inches away from the fluff, to look appealing and ready to sit in. Do not smash the chairs into the fluff. If it is a small table for four, consider turning the chairs at a slight angle. Last night, I thought I had all the tables properly fluffed until a good twenty minutes into the event, when I screeched silently to myself and went into motion. The fabric of the highly offensive table was lying on the floor, looking limp. It was also sticking out from the other side of the table, and an easy target for pedestrians to step on. I took care of that in less than a minute. Fluffing takes bending and tucking, working your way all around the table. Stand eight to ten feet back from the table to make sure it looks fluffed and beautiful. Ah, now that's much better.

Catering Basics, Part II coming soon....