Celebrating Bay Area Women Chefs on International Women's Day
SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods
Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy
BlogHer Food Conference, Day 1
Dominique Crenn's Iron Chef Appearance & Bay Area Eats
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_40665":{"type":"attachments","id":"bayareabites_40665","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"40665","found":true},"title":"Dominique Crenn","publishDate":1332455089,"status":"inherit","parent":40650,"modified":1332455089,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg","width":538,"height":359}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"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_107423":{"type":"posts","id":"bayareabites_107423","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107423","score":null,"sort":[1457471119000]},"guestAuthors":[],"slug":"celebrating-bay-area-women-chefs-on-international-womens-day","title":"Celebrating Bay Area Women Chefs on International Women's Day","publishDate":1457471119,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n","blocks":[],"excerpt":"A look at some of the Bay Area's most notable women chefs, in honor of International Women's Day. ","status":"publish","parent":0,"modified":1457562433,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1754},"headData":{"title":"Celebrating Bay Area Women Chefs on International Women's Day | KQED","description":"A look at some of the Bay Area's most notable women chefs, in honor of International Women's Day. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107423 http://ww2.kqed.org/bayareabites/?p=107423","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/08/celebrating-bay-area-women-chefs-on-international-womens-day/","disqusTitle":"Celebrating Bay Area Women Chefs on International Women's Day","source":"Chefs","sourceUrl":"https://ww2.kqed.org/bayareabites/category/chefs/","path":"/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \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>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day","authors":["5038"],"categories":["bayareabites_109","bayareabites_63","bayareabites_2090","bayareabites_1763","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_234","bayareabites_8316","bayareabites_12340","bayareabites_4003","bayareabites_10522","bayareabites_15334","bayareabites_8925","bayareabites_1251","bayareabites_15333"],"featImg":"bayareabites_107493","label":"source_bayareabites_107423"},"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":""},"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_40650":{"type":"posts","id":"bayareabites_40650","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40650","score":null,"sort":[1332525745000]},"guestAuthors":[],"slug":"chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy","title":"Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ","publishDate":1332525745,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco Chef Dominique Crenn describes why she is doing dialogue dinners with other international chefs. She also shares info on her book project, travel and food favorites.","status":"publish","parent":0,"modified":1332525745,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1407},"headData":{"title":"Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy | KQED","description":"San Francisco Chef Dominique Crenn describes why she is doing dialogue dinners with other international chefs. She also shares info on her book project, travel and food favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"40650 http://blogs.kqed.org/bayareabites/?p=40650","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/","disqusTitle":"Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ","path":"/bayareabites/40650/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \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>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\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> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40650/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_50","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_10249","bayareabites_10256","bayareabites_8316","bayareabites_10257"],"featImg":"bayareabites_40665","label":"bayareabites"},"bayareabites_17592":{"type":"posts","id":"bayareabites_17592","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17592","score":null,"sort":[1286735973000]},"guestAuthors":[],"slug":"blogher-food-conference-day-1","title":"BlogHer Food Conference, Day 1","publishDate":1286735973,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\" alt=\"Kids, Cooking, and Health panelists\" title=\"Kids, Cooking, and Health panelists\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17685\">\u003c/a>\u003cbr>\n \u003cem>\"Kids, Cooking, and Health\" panelists Laura Sampson, Diana Johnson, and Elaine Wu\u003c/em>\u003c/p>\n\u003cp>\"Oh, it smells so good up there!\" said the concierge manning the front desk at San Francisco's InterContinental Hotel on Friday, glancing longingly up the stairs to where the 2nd annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Food Conference\u003c/a> was in full caffeinated swing. \"I saw Nutella, and chocolate, and someone making some kind of melted-cheese thing...\" \u003c/p>\n\u003cp>The 3rd floor did smell enticingly delicious, probably to the distraction of all of the other meetings happening in the adjacent rooms. \u003c/p>\n\u003cp>Surely emissaries from the nearby Oral Therapies conference were longing to sneak past their sugar-free snacks and mint-flavored flossers to browse the packed sponsors' tables crowding the ballroom foyer, stuffing their pockets with Scharffenberger contraband and downing cappuccinos steamed on a shiny silver Pasquini machine (\"For Music, Puccini; For Art, Bernini; For Espresso, Pasquini\"). Who could concentrate on cavities in the face of dozens of baguette slices smeared with Nutella and topped with raspberries? \u003c/p>\n\u003cp>Indeed, Nutella crostini were just one of the many tasty, chocolate-covered ways to get distracted on the way to panel discussions like \"Professionalizing Your Photography,\" \"Be Your Own Food Network,\" \"Blogger Ethics,\" and \"Kids, Cooking, and Health.\" For the sponsors--like Seattle's Best Coffee, Kraft, Nutella, Nature's Path Organic, and Athenos, to name just a few--it was a dream opportunity to get their products into the happily chatting mouths of a few hundred women (and a handful of men) who write about food for fun. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, a nutritionist pushed Nutella as part of a healthy breakfast for kids, because, of course, the only way to get whole-grain toast into your kid is to goop it with sugary, cocoa-flavored palm-oil-and-hazelnut goo. \u003c/p>\n\u003cp>Over in the corner, the smiley team from Kraft touted the virtues of their soon-to-launch Cooking Creme, tubs of flavored, cream-cheese-based stuff that might, just might, puncture the hegemony of cream-of-mushroom soup in the cutthroat chicken-casserole arena. \u003c/p>\n\u003cp>And a brassy, pink-jacketed chef in an Underwriters' Laboratories apron handed out purple-and-magenta corn chips dolloped with guacamole, warning of the dangers lurking in kitchen appliances. \"Immersion blenders!\" she intoned. \"People forget to unplug them when they put them in the sink. I got a call from one woman, she cut up her fingers and had to go to the hospital!\" \u003c/p>\n\u003cp>But away from the salty, crunchy, creme-rinsed enticements of the demos-and-samples room, a whole lot of discussions were going on. Already, this year's BlogHer Food Conference, a targeted spin-off that grew out of the much larger annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Conference\u003c/a>, had swelled to 2 days of panels, interviews, parties, and food tours. \u003c/p>\n\u003cp>Last year, said BlogHer co-founder Elisa Camahort Page, attendees spent the one-day event in the hotel, talking about food & cooking but not getting out to see what San Francisco had to offer. This year, since half the attendees come from outside the state, Page and her staff decided to show off a little, adding a 2 hour excursion to the Ferry Plaza Farmers' Market and the Ferry Building on Saturday and a seminar on Urban Farming with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> and Sunset Magazine's food editor Margo True. \u003c/p>\n\u003cp>Page hoped that the conference's four tracks of panels, tracked into \u003cstrong>Values, Visual, Vocation, or Voice\u003c/strong> would mean something for everyone, newbies and SEO-savvy pros alike. But of course, the real value lay in the face-to-face time between women in the community, creating a place for gluten-free girls (not to mention gluten-free moms & gluten-free teens) and kim-chee kitchens to come together. (In fact, if there was one takeaway trend from this year's conference, it would be the rapid mushrooming of gluten-free and celiac-themed blogs and products.) \u003c/p>\n\u003cp>\"It's like summer camp here,\" said \u003ca href=\"http://teaandcookies.blogspot.com/\">Tara Austen Weaver\u003c/a>, as clusters of her cross-country blogging buddies came up for hugs. It was also a chance to grab tips and swap cards with stars of the food blogosphere like \u003ca href=\"http://thepioneerwoman.com/\">Ree Drummond\u003c/a>, \u003ca href=\"http://steamykitchen.com/\">Jaden Hair\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>--people who'd made it beyond the what-I-made-for-dinner online world, who'd broken into the larger public consciousness by scoring those still-coveted old-media contracts for cookbooks or television appearances. \u003c/p>\n\u003cp>The Voice panels, with topics like \"Storytelling\" and \"Writing Tips: The Basic Tools in Any Writer's Gear Bag\" could have been taken from any writers' workshop, save for the power strips lined up on every table and the clickety tap-tapping of laptops and handhelds making a crickety background to the panelists' conversation. \u003c/p>\n\u003cp>Discussion swirled around the room: about what comes first, the writing or the photographs; finding tricks for fighting off writers' block, and again and again, how to discover and burnish your own unique, pick-it-out-without-a-byline personal voice. One woman worried that when she was writing at her most true and enthusiastic best, her grammar and spelling sometimes went by the wayside. \u003c/p>\n\u003cp>Longtime political writer turned hunting-and-fishing blogger \u003ca href=\"http://honest-food.net/\">Hank Shaw's\u003c/a> advice? It's okay to use slang and non-traditional grammar, if you know the rules you're breaking, and only if it's true to how you really speak. Readers will know when you're faking it, and they won't hang around. \u003c/p>\n\u003cp>Once you've found your voice, then do what every freshman-creative-writing class teacher would tell you: condense your prose, use vivid verbs, write fast and loose on that first draft. Don't judge your writing to begin with, just dump it all out onto the page, even the terrible cliches. \"Cliches work for a reason, they're mental mnemonics,\" said Shaw. \"But then go through and change each one of those cliches to make it yours.\" \u003c/p>\n\u003cp>Read your work out loud, urged \u003ca href=\"http://5secondrule.typepad.com/\">Cheryl Sternman Rule\u003c/a>, because what's beautiful in your head can be \"incredibly clunky\" on the page. And, with more and more people reading blogs on hand-held devices, think twice before pounding out more than a monitor-screen's worth of prose. \u003c/p>\n\u003cp>\"I spend more time writing my opening sentences than the whole rest of the piece,\" said S.J. Sebellin-Ross. \"If they're good, everything else just flows.\" And then there's brevity, still the soul of wit. \"Say what you want to say, and then stop.\" \u003c/p>\n\u003cp>Or, as \u003ca href=\"http://www.ezrapoundcake.com\">Rebecca Crump\u003c/a> quipped, \"I like to hit it and quit it.\" Crump also likes to think about the personality of food, anthropomorphizing a peach cobbler, say, into a \"naughty dessert that spanks you without using a switch.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17683\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn\u003c/em>\u003c/p>\n\u003cp>Over a Kraft-sponsored lunch in the Grand Ballroom (oil-glossed roasted vegetables, grilled halibut, multicolored ravioli, and buckets of white sauce made from the inescapable Cooking Creme), the French-born chef \u003ca href=\"http://www.dominiquecrenn.com\">Dominique Crenn\u003c/a> of the hotel's Luce Restaurant discussed her career path, and the challenges of being a woman in the still very much male-dominated world of French kitchens. \u003c/p>\n\u003cp>On leaving France for the States, she said, \"I wanted to show the world what I had...maybe it took me longer, but I'm glad I went through the struggle I did. It's a hard profession, but you just have to push through. I'm all for women on top!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17684\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>And what would a women's food-blogging conference be without something cute, something pink, something chocolate...something like a maroon velvet cupcake (made with beets & cocoa) swirled with rosewater-raspberry icing and topped with popcorn? At the end of the day, pastry superstar and Scharffenberger spokeswoman Elizabeth Faulkner (Citizen Cake, Orson) was on hand to guide conference-goers through an assemble-your-own-cupcake adventure, choosing from an assortment of Falkner-made cupcakes, fillings, icings, and toppings. Holding up her stout-laced Chocolate Pub Cake topped with chocolate ganache, salted peanuts, Meyer lemon rind, and ancho-chile-laced cocoa nibs, she told the audience, \"It's like the best bar snack ever, in a cupcake!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can \u003cem>BarSnackCupcake,\u003c/em> the blog, be far behind? \u003c/p>\n\n","blocks":[],"excerpt":"Day One at the BlogHer Food Conference: Talking, eating, and talking about eating. Oh, and chocolate. Lots and lots of chocolate. ","status":"publish","parent":0,"modified":1286810357,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1359},"headData":{"title":"BlogHer Food Conference, Day 1 | KQED","description":"Day One at the BlogHer Food Conference: Talking, eating, and talking about eating. Oh, and chocolate. Lots and lots of chocolate. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"17592 http://blogs.kqed.org/bayareabites/?p=17592","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/10/blogher-food-conference-day-1/","disqusTitle":"BlogHer Food Conference, Day 1","path":"/bayareabites/17592/blogher-food-conference-day-1","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\" alt=\"Kids, Cooking, and Health panelists\" title=\"Kids, Cooking, and Health panelists\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17685\">\u003c/a>\u003cbr>\n \u003cem>\"Kids, Cooking, and Health\" panelists Laura Sampson, Diana Johnson, and Elaine Wu\u003c/em>\u003c/p>\n\u003cp>\"Oh, it smells so good up there!\" said the concierge manning the front desk at San Francisco's InterContinental Hotel on Friday, glancing longingly up the stairs to where the 2nd annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Food Conference\u003c/a> was in full caffeinated swing. \"I saw Nutella, and chocolate, and someone making some kind of melted-cheese thing...\" \u003c/p>\n\u003cp>The 3rd floor did smell enticingly delicious, probably to the distraction of all of the other meetings happening in the adjacent rooms. \u003c/p>\n\u003cp>Surely emissaries from the nearby Oral Therapies conference were longing to sneak past their sugar-free snacks and mint-flavored flossers to browse the packed sponsors' tables crowding the ballroom foyer, stuffing their pockets with Scharffenberger contraband and downing cappuccinos steamed on a shiny silver Pasquini machine (\"For Music, Puccini; For Art, Bernini; For Espresso, Pasquini\"). Who could concentrate on cavities in the face of dozens of baguette slices smeared with Nutella and topped with raspberries? \u003c/p>\n\u003cp>Indeed, Nutella crostini were just one of the many tasty, chocolate-covered ways to get distracted on the way to panel discussions like \"Professionalizing Your Photography,\" \"Be Your Own Food Network,\" \"Blogger Ethics,\" and \"Kids, Cooking, and Health.\" For the sponsors--like Seattle's Best Coffee, Kraft, Nutella, Nature's Path Organic, and Athenos, to name just a few--it was a dream opportunity to get their products into the happily chatting mouths of a few hundred women (and a handful of men) who write about food for fun. \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>So, a nutritionist pushed Nutella as part of a healthy breakfast for kids, because, of course, the only way to get whole-grain toast into your kid is to goop it with sugary, cocoa-flavored palm-oil-and-hazelnut goo. \u003c/p>\n\u003cp>Over in the corner, the smiley team from Kraft touted the virtues of their soon-to-launch Cooking Creme, tubs of flavored, cream-cheese-based stuff that might, just might, puncture the hegemony of cream-of-mushroom soup in the cutthroat chicken-casserole arena. \u003c/p>\n\u003cp>And a brassy, pink-jacketed chef in an Underwriters' Laboratories apron handed out purple-and-magenta corn chips dolloped with guacamole, warning of the dangers lurking in kitchen appliances. \"Immersion blenders!\" she intoned. \"People forget to unplug them when they put them in the sink. I got a call from one woman, she cut up her fingers and had to go to the hospital!\" \u003c/p>\n\u003cp>But away from the salty, crunchy, creme-rinsed enticements of the demos-and-samples room, a whole lot of discussions were going on. Already, this year's BlogHer Food Conference, a targeted spin-off that grew out of the much larger annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Conference\u003c/a>, had swelled to 2 days of panels, interviews, parties, and food tours. \u003c/p>\n\u003cp>Last year, said BlogHer co-founder Elisa Camahort Page, attendees spent the one-day event in the hotel, talking about food & cooking but not getting out to see what San Francisco had to offer. This year, since half the attendees come from outside the state, Page and her staff decided to show off a little, adding a 2 hour excursion to the Ferry Plaza Farmers' Market and the Ferry Building on Saturday and a seminar on Urban Farming with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> and Sunset Magazine's food editor Margo True. \u003c/p>\n\u003cp>Page hoped that the conference's four tracks of panels, tracked into \u003cstrong>Values, Visual, Vocation, or Voice\u003c/strong> would mean something for everyone, newbies and SEO-savvy pros alike. But of course, the real value lay in the face-to-face time between women in the community, creating a place for gluten-free girls (not to mention gluten-free moms & gluten-free teens) and kim-chee kitchens to come together. (In fact, if there was one takeaway trend from this year's conference, it would be the rapid mushrooming of gluten-free and celiac-themed blogs and products.) \u003c/p>\n\u003cp>\"It's like summer camp here,\" said \u003ca href=\"http://teaandcookies.blogspot.com/\">Tara Austen Weaver\u003c/a>, as clusters of her cross-country blogging buddies came up for hugs. It was also a chance to grab tips and swap cards with stars of the food blogosphere like \u003ca href=\"http://thepioneerwoman.com/\">Ree Drummond\u003c/a>, \u003ca href=\"http://steamykitchen.com/\">Jaden Hair\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>--people who'd made it beyond the what-I-made-for-dinner online world, who'd broken into the larger public consciousness by scoring those still-coveted old-media contracts for cookbooks or television appearances. \u003c/p>\n\u003cp>The Voice panels, with topics like \"Storytelling\" and \"Writing Tips: The Basic Tools in Any Writer's Gear Bag\" could have been taken from any writers' workshop, save for the power strips lined up on every table and the clickety tap-tapping of laptops and handhelds making a crickety background to the panelists' conversation. \u003c/p>\n\u003cp>Discussion swirled around the room: about what comes first, the writing or the photographs; finding tricks for fighting off writers' block, and again and again, how to discover and burnish your own unique, pick-it-out-without-a-byline personal voice. One woman worried that when she was writing at her most true and enthusiastic best, her grammar and spelling sometimes went by the wayside. \u003c/p>\n\u003cp>Longtime political writer turned hunting-and-fishing blogger \u003ca href=\"http://honest-food.net/\">Hank Shaw's\u003c/a> advice? It's okay to use slang and non-traditional grammar, if you know the rules you're breaking, and only if it's true to how you really speak. Readers will know when you're faking it, and they won't hang around. \u003c/p>\n\u003cp>Once you've found your voice, then do what every freshman-creative-writing class teacher would tell you: condense your prose, use vivid verbs, write fast and loose on that first draft. Don't judge your writing to begin with, just dump it all out onto the page, even the terrible cliches. \"Cliches work for a reason, they're mental mnemonics,\" said Shaw. \"But then go through and change each one of those cliches to make it yours.\" \u003c/p>\n\u003cp>Read your work out loud, urged \u003ca href=\"http://5secondrule.typepad.com/\">Cheryl Sternman Rule\u003c/a>, because what's beautiful in your head can be \"incredibly clunky\" on the page. And, with more and more people reading blogs on hand-held devices, think twice before pounding out more than a monitor-screen's worth of prose. \u003c/p>\n\u003cp>\"I spend more time writing my opening sentences than the whole rest of the piece,\" said S.J. Sebellin-Ross. \"If they're good, everything else just flows.\" And then there's brevity, still the soul of wit. \"Say what you want to say, and then stop.\" \u003c/p>\n\u003cp>Or, as \u003ca href=\"http://www.ezrapoundcake.com\">Rebecca Crump\u003c/a> quipped, \"I like to hit it and quit it.\" Crump also likes to think about the personality of food, anthropomorphizing a peach cobbler, say, into a \"naughty dessert that spanks you without using a switch.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17683\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn\u003c/em>\u003c/p>\n\u003cp>Over a Kraft-sponsored lunch in the Grand Ballroom (oil-glossed roasted vegetables, grilled halibut, multicolored ravioli, and buckets of white sauce made from the inescapable Cooking Creme), the French-born chef \u003ca href=\"http://www.dominiquecrenn.com\">Dominique Crenn\u003c/a> of the hotel's Luce Restaurant discussed her career path, and the challenges of being a woman in the still very much male-dominated world of French kitchens. \u003c/p>\n\u003cp>On leaving France for the States, she said, \"I wanted to show the world what I had...maybe it took me longer, but I'm glad I went through the struggle I did. It's a hard profession, but you just have to push through. I'm all for women on top!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17684\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>And what would a women's food-blogging conference be without something cute, something pink, something chocolate...something like a maroon velvet cupcake (made with beets & cocoa) swirled with rosewater-raspberry icing and topped with popcorn? At the end of the day, pastry superstar and Scharffenberger spokeswoman Elizabeth Faulkner (Citizen Cake, Orson) was on hand to guide conference-goers through an assemble-your-own-cupcake adventure, choosing from an assortment of Falkner-made cupcakes, fillings, icings, and toppings. Holding up her stout-laced Chocolate Pub Cake topped with chocolate ganache, salted peanuts, Meyer lemon rind, and ancho-chile-laced cocoa nibs, she told the audience, \"It's like the best bar snack ever, in a cupcake!\"\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>Can \u003cem>BarSnackCupcake,\u003c/em> the blog, be far behind? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17592/blogher-food-conference-day-1","authors":["5038"],"categories":["bayareabites_1865"],"tags":["bayareabites_8436","bayareabites_8316","bayareabites_602","bayareabites_8438","bayareabites_8437","bayareabites_2555"],"label":"bayareabites"},"bayareabites_15842":{"type":"posts","id":"bayareabites_15842","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15842","score":null,"sort":[1281202775000]},"guestAuthors":[],"slug":"dominique-crenns-iron-chef-appearance-bay-area-eats","title":"Dominique Crenn's Iron Chef Appearance & Bay Area Eats","publishDate":1281202775,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-15847\">\u003c/a>On Sunday night, \u003ca href=\"http://www.foodgal.com/2010/08/take-five-with-chef-dominique-crenn-on-her-upcoming-iron-chef-america-battle/\">Chef Dominique Crenn\u003c/a> will again appear on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/symon-vs-crenn/index.html\">Iron Chef America\u003c/a>, when she does battle against \u003ca href=\"http://www.foodnetwork.com/chefs/michael-symon-bio-repeat/index.html\">Chef Michael Symon\u003c/a> on the Food Network. Michelin rated \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce Wine Restaurant\u003c/a>, where Crenn is the Chef de Cuisine, will offer the Chef’s TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. It is unknown if the 45-year old Crenn championed over Symon on Iron Chef, but her publicity machine is heavily promoting this appearance. Crenn has also competed on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a>, where she was given the rather onerous task of making dishes with sea cucumber. \u003c/p>\n\u003cp>Crenn first moved to the Bay Area in 1988, and has worked under Jeremiah Tower and Mark Franz at Stars, as well as put in kitchen time at Campton Place, 2223 Market, and Yoyo Bistro at the Miyako Hotel. She worked in Jakarta, Indonesia, which was cut short by the 1997 political unrest in Southeast Asia. She ended up in L.A., doing private catering for luminaries such as Al Gore, Sidney Poitier, Juliette Binoche, and Cyndi Lauper. Crenn has long been an advocate for sustainable and organic cuisine. As founder of the “A Moveable Feast” dinner events, she worked with local farmers and chefs to raise funds for CUESA (Center for Urban Education about Sustainable Agriculture). She is also a frequent presence at other food-related charity events.\u003c/p>\n\u003cp>Her (tres magnifique) French accent remains, and she was raised in Versailles. Crenn’s father was a politician, and helped introduce her to fine food as a child. His best friend was a French food critic, and she journeyed to many eating spots to eat and learn. When Crenn was shooting Iron Chef, it was the tenth anniversary of her father’s death. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15846\">\u003c/a>\u003c/p>\n\u003cp>The chef shared her favorite eating spots with Bay Area Bites via email. Her comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic Bar\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> I really enjoy the bone marrow or duck heart and, of course, \u003ca href=\"http://www.starchefs.com/cook/content/mixologist-daniel-hyatt-alembic-san-francisco-ca\">Daniel Hyatt\u003c/a> is a cocktail genius. He makes you feel at home at Alembic and he seems to know everyone. Great spot, great food, and amazing cocktails.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>I love to come here and have the bacon bonbon or sardine and a nice glass of wine. I sit at the bar. I just love the decor too. I think of myself as a gypsy and I really feel right and comfortable here 🙂\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>You can’t go wrong with any banh mi on the menu! I love this place and I really like the fact that it’s in the Tenderloin. It also reminds me of the only food that I could afford when I went to school in Paris.\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz Creperie\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> They serve the most amazing crepes like the ones I had in Brittany; they remind me of where I grew up.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> You can’t go wrong with oysters with white wine on a date! I love the ambiance, it’s romantic and casual… I can stay here for hours.\u003c/p>\u003c/blockquote>\n\u003cp>Chocolate croissant and macaroon at \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a> are Chef Crenn's idea of guilty pleasure eats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-15844\">\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Rien van Rijthoven\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"On Sunday night, Chef Dominique Crenn will again appear on Iron Chef America, when she does battle against Chef Michael Symon on the Food Network. Michelin rated Luce Wine Restaurant, where Crenn is the Chef de Cuisine, will offer the Chef's TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. The chef shared her favorite eating spots with Bay Area Bites via email. ","status":"publish","parent":0,"modified":1281382169,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":547},"headData":{"title":"Dominique Crenn's Iron Chef Appearance & Bay Area Eats | KQED","description":"On Sunday night, Chef Dominique Crenn will again appear on Iron Chef America, when she does battle against Chef Michael Symon on the Food Network. Michelin rated Luce Wine Restaurant, where Crenn is the Chef de Cuisine, will offer the Chef's TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. The chef shared her favorite eating spots with Bay Area Bites via email. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15842 http://blogs.kqed.org/bayareabites/?p=15842","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/","disqusTitle":"Dominique Crenn's Iron Chef Appearance & Bay Area Eats","path":"/bayareabites/15842/dominique-crenns-iron-chef-appearance-bay-area-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-15847\">\u003c/a>On Sunday night, \u003ca href=\"http://www.foodgal.com/2010/08/take-five-with-chef-dominique-crenn-on-her-upcoming-iron-chef-america-battle/\">Chef Dominique Crenn\u003c/a> will again appear on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/symon-vs-crenn/index.html\">Iron Chef America\u003c/a>, when she does battle against \u003ca href=\"http://www.foodnetwork.com/chefs/michael-symon-bio-repeat/index.html\">Chef Michael Symon\u003c/a> on the Food Network. Michelin rated \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce Wine Restaurant\u003c/a>, where Crenn is the Chef de Cuisine, will offer the Chef’s TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. It is unknown if the 45-year old Crenn championed over Symon on Iron Chef, but her publicity machine is heavily promoting this appearance. Crenn has also competed on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a>, where she was given the rather onerous task of making dishes with sea cucumber. \u003c/p>\n\u003cp>Crenn first moved to the Bay Area in 1988, and has worked under Jeremiah Tower and Mark Franz at Stars, as well as put in kitchen time at Campton Place, 2223 Market, and Yoyo Bistro at the Miyako Hotel. She worked in Jakarta, Indonesia, which was cut short by the 1997 political unrest in Southeast Asia. She ended up in L.A., doing private catering for luminaries such as Al Gore, Sidney Poitier, Juliette Binoche, and Cyndi Lauper. Crenn has long been an advocate for sustainable and organic cuisine. As founder of the “A Moveable Feast” dinner events, she worked with local farmers and chefs to raise funds for CUESA (Center for Urban Education about Sustainable Agriculture). She is also a frequent presence at other food-related charity events.\u003c/p>\n\u003cp>Her (tres magnifique) French accent remains, and she was raised in Versailles. Crenn’s father was a politician, and helped introduce her to fine food as a child. His best friend was a French food critic, and she journeyed to many eating spots to eat and learn. When Crenn was shooting Iron Chef, it was the tenth anniversary of her father’s death. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15846\">\u003c/a>\u003c/p>\n\u003cp>The chef shared her favorite eating spots with Bay Area Bites via email. Her comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic Bar\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> I really enjoy the bone marrow or duck heart and, of course, \u003ca href=\"http://www.starchefs.com/cook/content/mixologist-daniel-hyatt-alembic-san-francisco-ca\">Daniel Hyatt\u003c/a> is a cocktail genius. He makes you feel at home at Alembic and he seems to know everyone. Great spot, great food, and amazing cocktails.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>I love to come here and have the bacon bonbon or sardine and a nice glass of wine. I sit at the bar. I just love the decor too. I think of myself as a gypsy and I really feel right and comfortable here 🙂\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>You can’t go wrong with any banh mi on the menu! I love this place and I really like the fact that it’s in the Tenderloin. It also reminds me of the only food that I could afford when I went to school in Paris.\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz Creperie\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> They serve the most amazing crepes like the ones I had in Brittany; they remind me of where I grew up.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> You can’t go wrong with oysters with white wine on a date! I love the ambiance, it’s romantic and casual… I can stay here for hours.\u003c/p>\u003c/blockquote>\n\u003cp>Chocolate croissant and macaroon at \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a> are Chef Crenn's idea of guilty pleasure eats.\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-15844\">\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Rien van Rijthoven\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15842/dominique-crenns-iron-chef-appearance-bay-area-eats","authors":["5092"],"categories":["bayareabites_63","bayareabites_1807","bayareabites_1593"],"tags":["bayareabites_8316","bayareabites_8315"],"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. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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