Posts Tagged ‘chef’

Himitsu no Izakaya! Tekka Sushi is Still Chugging Along Way Out There at 6th and Balboa – The Sushi Nazi

Friday, March 1st, 2013

This is it, the whole thing.

As seen from Balboa betwixt 6th and 7th:

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Of course The Nevius Incident is still fresh in people’s minds, but the healing has begun.

Bonus: The super-long lines are gone.

NB: You see, CW Nevius? There IS a sign out front. It says Tekka.

どうもありがとうミスターロボット (dōmo arigatō misutā Robotto)

秘密を知りたい (himitsu wo shiritai)

OMG, LAN Airlines Gave Away Hundreds of Round-Trip Tickets to South America at a Random Oakland Restaurant Last Night?

Thursday, January 24th, 2013

Yes.

Yes it did.

Just look at these happy patrons over at Jack London Square’s Bocanova restaurant.

Thusly:

And thusly:

Man, if I had knowed, I would have loaded up the Land Cruiser with eight souls and headed on over there.

And then I’d have been off to Sud America to see Paradise Falls or to party like an impossible-to-fire BART spokesmodel or to do something, man.

Damn!

Well-played, LAN Airlines.

Well–played, Edelman PR

All the deets after the jump.

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Two Chefs Enter, One Chef Leaves: OMG, It’s Anthony Bourdain vs. Eric Ripert at the Orpheum – Get Tickets Nov. 16

Tuesday, November 13th, 2012

I’m from Queens, man
Ain’t shit to do but cook
Watchin’ Tony Bourdain
Plus I copped his book
Plus I copped his look

That means T-shirts and jeans
Catch me in my borough chasin’ breezers with creame

OMG, Alice Waters-hating Tony Bourdain will grace San Francisco once again, like on April 12th, 2013. 

It’s called GOOD VS. EVIL: An Evening with Anthony Bourdain & Eric Ripert and if you don’t get your tickets ASAP, you just might not be able to get tickets at all.

GOOD VS. EVIL:
An Evening with Anthony Bourdain & Eric Ripert
LIVE at the SHN Orpheum Theatre FRIDAY, APRIL 12

 https://www.shnsf.com/online/bourdain

SAN FRANCISCO (November 13) – Two chefs. Two unlikely friends. Two very different careers and philosophies sharing one stage.

Join Anthony Bourdain and his good friend, Eric Ripert – internationally renowned chefs, authors, and television personalities – as they share stories and muse on the place of food in our personal, community, and global life. Their Good vs. Evil tour will visit San Francisco for one night only, 8PM – Friday, April 12th at the SHN Orpheum Theatre. This engaging evening of storytelling and observation, providing frank and provocative insight into what really goes on behind kitchen doors, will delight and intrigue.

Anthony Bourdain, chef-at-large at New York’s famed Brasserie Les Halles, is the author of bestselling titles Kitchen Confidential and Medium Raw – both hilariously blunt portraits of life in restaurant kitchens. His latest project Get Jiro!, a culinary-themed graphic novel, was released on July 3 and quickly reached the #1 spot on the New York Times bestseller list. In addition to hosting Travel Channel’s Emmy Award-winning No Reservations and The Layover, Bourdain will serve as host for two new television shows premiering in 2013: The Taste, a cooking competition series for ABC, and a docu-series for CNN, expanding the network’s coverage of travel, culture and cuisine.

Eric Ripert is the chef and co-owner of New York’s famed Le Bernardin, which continues to receive universal critical acclaim, including three stars from the Michelin Guide, an unprecedented “29” food rating from the Zagat Guide for the past three years, and consistent four-star reviews from the New York Times for over two decades. He has also served as guest judge and “fan favorite” on Bravo’s Top Chef for several seasons. Ripert is the author of four cookbooks, including 2010’s Avec Eric (based on his popular PBS program of the same name), On the Line, A Return to Cooking, and the Le Bernardin Cookbook.

TICKETS
Tickets go on sale to the general public on Friday, November 16 at 10:00am. Ticket prices range from $70 to $90. Tickets will be available by phone at 888-746-1799, online at shnsf.com, or in person at the Orpheum Theatre Box Office.

A limited number of Premium tickets will be available for $195, which include: premier seating, a limited edition tour poster and VIP laminate, and exclusive access to a post-show meet and greet reception featuring complimentary hors d’oeuvres and photo and signing opportunities with Anthony Bourdain and Eric Ripert.
For more information visit: https://www.shnsf.com/online/bourdain

SHN Orpheum Theatre: 1182 Market Street (corner of Market and Hyde)

Facebook: www.facebook.com/shnbroadwayinsf

Twitter: www.twitter.com/shnsf

YouTube: www.youtube.com/user/SHNSanFrancisco

Hey Lawyers, Here’s a Gig for You! Get Paid Six Figures to Represent Indebted California Culinary Academy Grads

Wednesday, June 13th, 2012

Hey, remember Amador v. California Culnary Academy?

Good times.

Well they’re still doling out the cash on this one, so why not get some of it?

Now I’ll tell you, the only worser idea than going to law school these days (ooh, that link is a bit much, non?) is going to cooking school, am I right, GF? So why not use your JD to help the poor souls who were misled by the California Culinary Academy?

It’s a win-win, baby! Get all the deets below.

Sure, cooking school can be sexy, but does it pay off? 

This job is new, this job is you, Counselor:

“Senior Counsel and Director of Legal Aid Firm (downtown / civic / van ness)

This is an opportunity to found a legal aid organization. In Amador v. California Culnary Academy, students alleged they were led to believe the $46,000 12-month culinary education they received would make economic sense based on their post-graduation job opportunities. For most students that proved untrue.

In connection with the $41.8 million class action settlement of the case (judgement is expected to become final later this month), $2 million has been earmarked to provide student-debt-related services to class members. These class members need help dealing with their creditors. The director will set up and manage the firm under the oversight of the trustees of the fund, Ray E. Gallo and Robert W. Mills. The objective is to effectively manage and compromise the class members’ debts by all legal means. Also, through other fundraising efforts, we hope this new firm may live beyond its $2 million founding budget to become the first agency to focus on providing remedies to the economically disadvantaged when they suffer consumer-related tragedies like those at issue in Amador.

The ideal applicant is an attorney with 10 or more years of experience who enjoys being in a courtroom and has significant experience supervising other lawyers and staff members. Big firm training and top 10 schooling are preferred, but anybody smart and scrappy is welcome to apply. This will be a small firm environment, and effective use of technology will be essential, so you should be someone who welcomes those things.

The job may be available as early as July 1, 2012 and requires a commitment of at least two years. The location of the firm will be determined in consultation with the Director once hired.

Please submit cover letter, resume, writing sample, and salary history by email. Potentially qualified candidates will be asked to complete online assessments.

rgallo@gallo-law.com

  • Compensation: $100,000 to $200,000 (negotiable, DOE, etc.)
  • This is at a non-profit organization.
  • OK to highlight this job opening for persons with disabilities
  • Principals only. Recruiters, please don’t contact this job poster.
  • Please, no phone calls about this job!
  • Please do not contact job poster about other services, products or commercial interests.”

Top Five Food Trends Spotted at Our Recent Fancy Food Show: Pickling! Nutty Drinks! Gluten-Free 2.0! Coconuts! Ancient Grains!

Thursday, January 19th, 2012

The recent Winter Fancy Food Show at Moscone Center revealed a bunch of food trends. Check them out, below.

This thing was big, baby. You’d have need about four hours to check everything out:

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“Top Five Food Trends Spotted at Winter Fancy Food Show

SAN FRANCISCO, Jan. 17, 2012 — The top five food trends for 2012 have been identified by a panel of trendspotters at the 37th Winter Fancy Food Show, which ends today in San Francisco.  It is the largest marketplace for specialty foods and beverages on the West Coast, with 80,000 products on display from 1,300 exhibitors from the U.S. and 35 countries.

The trends are:

Pickling 2.0
—  Unbound Pickling: Pickled Peas and Carrots
—  Boat Street Pickles: Pickled Golden Raisins
—  Sonoma Brinery: Raw Sauerkraut

Drinks Go Nuts (and Seeds and Grains)
—  Victoria’s Kitchen: Almond Water
—  Simpli: Chocolate Oat Shake
—  Chill Drinks: C+Swiss Hemp Iced Tea

Gluten Free Grows Up
—  Cup4Cup: Gluten-free flour blend from Thomas Keller
—  Stonewall Kitchen: Gluten-free Herbed Pizza Crust
—  Love Grown Foods: Sweet Cranberry Pecan Granola

Coconut Cracks Open
—  Luna and Larry’s Coconut Bliss: Ginger Cookie Caramel Coconut Ice Cream
—  Noh Foods of Hawaii: Coconut Pudding Mix
—  Hey Boo Jams: Hey Boo Coconut Jam

Ancient Grains
—  Culinary Collective Zocalo Heritage Grains: Pink Amaranth
—  Al Dente Pasta: BonaChia Pasta
—  Origen Chilean Gourmet: Quinoa Puffs

Other trends identified at the Winter Fancy Food Show include savory sweets such as bacon brittle, mindful snacks such as raw bars, bean chips and seaweed, cocktail mix makeovers, new takes on chai, and everything fig. Read more about these trends and their related products on foodspring.com.

The trendspotters are Stephanie Dean, Sunset Magazine; Dana Goodyear, The New Yorker; Nancy Wall Hopkins, Better Homes & Gardens; Kara Nielsen, CCD Innovation; Evan Orensten, Cool Hunting; Jennifer Pelka and Ruth Reichl, Gilt Taste; Denise Purcell, Specialty Food Media; Kalena Ross, Blackboard Eats; Stephanie Stiavetti, contributor to NPR, KQED, Huffington Post; Susie Timm, Girl Meets Fork; and Joanne Weir, PBS television host, cookbook author and chef.

About the NASFT The NASFT is celebrating its 60th anniversary this year. Based in New York City, is a not-for-profit trade association established in 1952 that fosters trade, commerce and interest in the specialty food trade. The NASFT’s website for consumers, foodspring.com, provides an insider’s look at specialty foods and the entrepreneurs and artisans behind them. For information about the NASFT and its Fancy Food Shows, go to specialtyfood.com.”

Don’t Forget, the KRAFT Fight Hunger Bowl is Almost Here – Tickets Still Available for December 31st Game

Wednesday, December 28th, 2011

There’s was some news conference yesterday that nobody told me about so oh well.

But find out all about it after the jump.

Now, which squad do you think will win on Saturday? The Bruins…

…or the Illini?

 

It’s like $25 for a cheap seat – you can afford that, right?

See you there!

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Wolfgang Puck Returns to SF! Dinner Tomorrow Night for Presidio Dance Theatre Grand Opening Gala at the Main Post

Friday, December 2nd, 2011

This event  tomorrow from the Presidio Dance Theatre is sold out, but sign up with them and they’ll let you know about their future soirees I’m sure:

“Presidio Performing Arts Center will hold its first Benefit Gala on Saturday, December the Third at Half Past Six.  The Grand Gala will include a cocktail reception & silent auction, dinner by Wolfgang Puck accompanied by a holiday  show, featuring Presidio Dance Theatre artists, auction, and dance party following.  The black tie optional event will be hosted by television and radio celebrity, Narsai David.  Proceeds will be used to fund theatrical outfitting of the production studio.  PPAC is a non-profit public benefit organization which hosts a community of performing artists with performance seasons, a school, outreach and professional development.  Based in the Presidio of San Francisco at the Main Post, PPAC also offers special event space for the community.”

“PRESIDIO DANCE THEATER OPENS NEW HOME ON MAIN POST - NEW PERFORMING ARTS CENTER LATEST STEP IN RENEWAL OF MAIN POST

Presidio of San Francisco (December 2, 2011) — The Presidio Dance Theater (PDT), relocated from its old home in the shadows of Doyle Drive by construction of the Presidio Parkway, has moved to a spectacular new Presidio Performing Arts Center (PPAC) on the Main Post. A grand opening gala and performance will be held Saturday, December 3, at 6:30pm.

“The addition of the Presidio Performing Arts Center supports our goal of bringing activity back to the Main Post,” says Craig Middleton, the Presidio Trust’s executive director. “It provides an important cultural and educational resource for San Francisco and the Bay Area, especially for our children.”

One of the Presidio’s oldest tenants, the 14-year old dance company is the most recent of several tenants to take up residence on the Main Post.

“The PPAC is a cultural hub for artists, arts students and enthusiasts,” says Judy Bretschneider, the PPAC’s founder and executive director. “In our new building, we are at the nexus of culture and community, where ethnic traditions cross-pollinate for an authentic American experience. We are now in a position to become a world leader for performing arts collaboration.”

Housed in the former post library, the PPAC features a multi-use theater for performances, rehearsals, and special events. It also features a children’s rehearsal studio, a green room, gift shop, offices, library and conference room, and costume storage space. Bretschneider sees the new performing arts center as helping to fill a vital local need for community theater space dedicated to the arts and culture, especially as arts programming continues to disappear from the city’s schools.

“I love the building’s natural light and the views of the Bay and the forest,” says Bretschneider. “Creativity in the arts is enhanced by an aesthetically pleasing location. This space is conducive to the opening of the spirit and the heart.”

Originally constructed in 1958, the new building easily accommodates an array of new programs including several adult classes, a “fencing for the stage” course, and classes in musical theater, Polynesian dance, and Mexican folkloric dance.

The dance theater joins a number of cultural organizations on the Main Post, including the SF Film Society, Walt Disney Family Museum, the Presidio Archaeology Lab and Officers’ Club, which will reopen in fall 2012 after a complete rehabilitation.

Saturday’s opening gala includes dinner by Wolfgang Puck, a performance by PDT artists and dancing. For more information visit www.presidiodance.org.

Founded in 1998 (as the Presidio Performing Arts Foundation) the Presidio Performing Arts Center (PPAC) preserves, enhances and presents dance, music and theater traditions in their historical context, increasing the public’s knowledge and appreciation of peoples and art forms from across the globe. The center’s resident dance company, Presidio Dance Theater (PDT) is an acclaimed multi-generational performance company. Though based in ballet, PDT specializes in dance from many regions of the world and features award-winning arts education programs.

The Presidio Trust was established by the United States Congress in 1996 to administer the Presidio of San Francisco, an urban national park site that is located at the base of the Golden Gate Bridge. The areas overseen by the Trust include expansive open space and spectacular views, a 300-acre historic forest, and rare and endangered plants and wildlife. The Trust has rehabilitated more than 300 of the 469 historic structures that contribute to the Presidio’s status as a National Historic Landmark District.

Attention Amatuer Chefs: Chef Gordon Ramsey is Casting for MASTERCHEF TV Show in San Francisco on December 10th!

Tuesday, November 1st, 2011

OMG, this is it.

All you Realtors, doctors, lawyers, gardeners, elderly caregivers and the rest, well, this is your chance to become rich and famous. Just head over to 350 Rhode Island near 16th Street in Potrero Hill on Saturday, December 10th from 10:00 AM to 6:00 PM to try out for Fox-TV’s MasterChef, why not?

Check it:

MASTERCHEF will travel to San Francisco to uncover the country’s very best amateur cooks.  Chef Gordon Ramsay will once again give talented amateur cooks the chance to prove to him, and to fellow judges, restaurateur Joe Bastianich (Del Posto, Eataly) and Chef Graham Elliot (Graham Elliot, Grahamwich), that they have what it takes to make their mark on the culinary world.

In the series, Ramsay, Bastianich and Elliot coach and critique the amateur cooks in a series of challenges designed to test their palates, knowledge and determination to follow their dreams of making a mark in the culinary world.”

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If you’re serious, you’ll pre-register

What you waiting for? Take a chance, you stupid ho.

All the deets:

How To Apply To MasterChef Season 3

OPTION 1 (The Preferred Choice)

STEP 1: You are strongly encouraged to PRE-REGISTER and pick your open call location in advance.

STEP 2: Attend an OPEN CALL (you are strongly encouraged to pre-register). Please bring the following with you to the open call you choose:

Your completed application (CLICK HERE to download)
A current photo of yourself
A photo of your plated dish.
Your dish to impress us!

IMPORTANT NOTE: IF YOU CANNOT MAKE IT TO AN OPEN CALL, PLEASE FOLLOW THE STEPS BELOW TO SEND IN YOUR MATERIALS.

OPTION 2

STEP 1: Make a VIDEO. You only need to do this if you CANNOT ATTEND AN OPEN CALL.

CLICK HERE to view the video submission instructions

STEP 2: Save a current picture of yourself, and a video of yourself to your computer, so it is ready when you apply online.

STEP 3: Completely fill out the online pre-registration form and upload your video and picture HERE.

STEP 4: If for any reason, you’re not able to upload your video, please mail your application, picture, and video to:

MasterChef Season 3 Casting
1741 Ivar Ave.
Los Angeles, CA 90028

Please note that any videos and materials submitted by mail will not be returned.

DEADLINE: Completed applications and video submissions must be received by December 12th, 2011* at 11:59pm, EST to be considered, BUT REMEMBER THE SOONER THE BETTER!

*We reserve the right to extend the application deadline at our sole discretion.

Please note these audition instructions are subject to change as determined by the producers. All those considered for the series will be required to submit and sign additional documents (which may include, without limitation, a participant agreement, waiver, and series rules) in order to be considered to participate in the series. If there is any conflict between the information on this website and the foregoing documents, the foregoing documents shall control.”

Bon courage, Chef!

The Greenest Thing You’ll Ever Eat Can Be Found at Bushi Tei Restaurant in Japantown

Tuesday, September 13th, 2011

See?

That’s pretty green, huh?

I think it’s celery something, but they change the menu so much I can’t find the name of this starter online:

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And oh yes, please don’t steal their unique chopsticks, no matter how tempted you might become…

The World’s Most-Stolen Chopsticks Can Be Found at Bushi-Tei on Post in Japantown – Plus, Handmade Pocky!

Monday, August 29th, 2011

Oh dear, I guess Carolyn Alburger already posted a photo of those famous Bushi-Tei chopsticks, you know, the ones so unique that high-end diners swipe them. So, I’m not really adding anything here:

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(Honestly, I missed the photo that she posted. Don’t know how that happened…)

Darn, this means that I’m just another free-loading internet wantrepreneur, another aggregator.

So, I guess alls that left to do is send out a misleading, hyped-up, SEO-optimized, Huffington Post-style Tweet and then I’ll watch the $$$ roll in…

No, I can’t do it! I gots to add value before this post is done.

Let’s see here, Bushi Tei’s chopsticks look like Harry Potter wands, like mini-Elderwands. (There, I’ve started the rise from mere internet wantrepreneur, mere aggregator, up to the lofty perch of blogger, of content creator. Hurray! Whew, that was close.)

But wait, there’s more.

OMG, handmade Pocky!

“Chocolate Pot de Creme – Blackberry and Elderflower: Handmade Pocky” by Pastry Chef Yuko Fujii:

These Pockies are the cutest things I’ve seen since those mini choco burgers that Spork gives you to ease the pain right at the time you realize you dropped $80-something at a revamped KFC. (Not that there’s anything wrong with that. And, last I heard, their Original Recipe Pull Apart Rolls with whipped honey butter and sea salt are still free, price on the menu is listed as $0.00. Hurray! Oh yes, please don’t steal Spork’s hefty, metal, straight-outta-Pusan sporks neither.)

I was going to save these Pockies for another post, but I sure don’t want anybody to call me the “A-word.”

Anyway, bushi tei is swinging for the fences up there on Post Street – I mean, they had a Michelin star(!) for a while, right? (And let me tell you, you won’t find too many of those in District 5, let me tell you.)

And now, bushi-tei has a new chef, I understand, so who knows what the future will bring.

Fin