Queer in the Kitchen: Gender Politics Take Front Stage
LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry
LGBT Pride: Remembering The Brick Hut Cafe - Part 2
LGBT Pride: Remembering The Brick Hut Cafe - Part 1
Recipe for Love: Sexy Eats on Film at Frameline
San Francisco Food Secrets of Frankie Frankeny & Chloe Harris
Sponsored
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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"},"joanantonuccio":{"type":"authors","id":"5162","meta":{"index":"authors_1591205172","id":"5162","found":true},"name":"Joan Antonuccio","firstName":"Joan","lastName":"Antonuccio","slug":"joanantonuccio","email":"joanantonuccio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Since the closing of the Brick Hut Café in 1997, Joan has worked in 2 restaurants, become a certified massage therapist; moved on to work as executive chef at Bon Appetit and worked as a personal chef and caterer. 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It is our inability to recognize, accept, and celebrate those differences.\"","avatar":"https://secure.gravatar.com/avatar/9bbb9fd9475e4ea53eebdbda5a76b4e5?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Sharon Davenport | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9bbb9fd9475e4ea53eebdbda5a76b4e5?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9bbb9fd9475e4ea53eebdbda5a76b4e5?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sharondavenport"}},"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_122064":{"type":"posts","id":"bayareabites_122064","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122064","score":null,"sort":[1508975093000]},"guestAuthors":[],"slug":"queer-in-the-kitchen-gender-politics-take-front-stage","title":"Queer in the Kitchen: Gender Politics Take Front Stage","publishDate":1508975093,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.\u003c/em>\u003c/p>\n\u003cp>Recent sexual harassment and assault allegations against Hollywood producer \u003ca href=\"https://www.nytimes.com/2017/10/05/us/harvey-weinstein-harassment-allegations.html\">Harvey Weinstein\u003c/a> have ushered in a crucial moment for women across the nation. Last week, actress Alyssa Milano prompted waves of women to join \u003ca href=\"http://www.huffingtonpost.ca/entry/the-me-too-campaign-was-created-by-a-black-woman-10-years-ago_us_59e61a7fe4b02a215b336fee\">a decade-old campaign\u003c/a> when she \u003ca href=\"http://abcnews.go.com/Entertainment/metoo-campaign-shines-light-sexually-harassed-assaulted/story?id=50508897\">invited victims\u003c/a> of sexual harassment and abuse to respond on social media with the words “me too.” Scores of women, including Ellen DeGeneres, Olympic gymnast McKayla Maroney, and congresswoman Gwen Moore have lent their voices to the \u003ca href=\"http://abcnews.go.com/Entertainment/alyssa-milano-metoo-campaign-vocal-stops/story?id=50582023\">#metoo movement\u003c/a>, which has become an urgent call to action.\u003c/p>\n\u003cp>“People should know that this is not just happening in Hollywood,” Maroney \u003ca href=\"https://twitter.com/McKaylaMaroney/status/920548528870400001/photo/1?ref_src=twsrc%5Etfw&ref_url=http%3A%2F%2Fwww.cnn.com%2F2017%2F10%2F18%2Fus%2Fmckayla-maroney-me-too-abuse%2Findex.html\">wrote\u003c/a> on Twitter. “This is happening everywhere. Wherever there is a position of power, there seems to be potential for abuse.”\u003c/p>\n\u003cp>Largely dominated by men, the food industry is no exception. Celebrity chef \u003ca href=\"http://www.latimes.com/business/la-fi-john-besh-20171023-story.html\">John Besh resigned\u003c/a> yesterday after \u003ca href=\"http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html\">bombshell sexual-harassment revelations\u003c/a> were published by the New Orleans \u003cem>Times-Picayune \u003c/em>over the weekend. As Michelle Zunter, a former waitress, recently \u003ca href=\"https://www.huffingtonpost.com/entry/when-i-realized-that-my-me-toos-were-too-many-to_us_59e4e623e4b003f928d5e8ca\">wrote\u003c/a>, sexual harassment is routine at many restaurants. But sexism is hardly confined to the front-of-house. Professional kitchens have long been gendered. A disproportionate number of women end up as pastry chefs—a position associated with the sweet, delicate, and refined—while line chefs and executive chefs are almost always men.\u003c/p>\n\u003cp>The number of top-ranked female chefs in the world remains insignificant, said Jennifer Berg, associate professor of food studies at New York University’s Steinhardt School of Culture, Education, and Human Development. “It’s barely changed in the last several decades.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Women in positions of power in the kitchen are often questioned for their choices. “There’s an element of guilt associated with women in kitchen positions in a way that there isn’t with men,” Berg explained. “She needs to explain and rationalize how she has chosen this career, which is arguably physically demanding, [with] really long hours, unconventional hours.”\u003c/p>\n\u003cp>Queer women setting foot in the culinary world often find themselves in “no man’s land,” Berg explained. They’re often excluded from pastry work, but still discriminated against for being female in the realm of executive chefs.\u003c/p>\n\u003cp>In fact, anyone who is not a cisgender man can often face difficulties fitting into traditional kitchens. Berg suggests that queer men and trans people may face even greater challenges than queer women, who are often expected to play masculine roles in the kitchen, “even if it’s a performance.”\u003c/p>\n\u003cp>And Berg said LGBTQ women in the food industry bear a unique burden: the expectation of militancy. “Where there’s a LGBTQ chef who identifies as a female, the assumption is she’s going to be an activist, a vegan. The assumption is that she’s going to stand for something,” Berg said. “It’s such an unrealistic expectation, and an unfair vantage point to put someone in.”\u003c/p>\n\u003cp>Civil Eats spoke with four prominent queer women chefs about how their identities have shaped their experience in the industry. Their reflections shed light on the breadth of experiences facing queer women in the culinary sphere.\u003c/p>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>, \u003cstrong>Oakland, California\u003c/strong>\u003cbr>\n\u003cem>Chef Mistry and her wife Ann Nadeau own sister restaurants Juhu Beach and Navi Kitchen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122070\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg\" alt=\"Preeti Mistry\" width=\"960\" height=\"640\" class=\"size-full wp-image-122070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first fine dining kitchen that I worked in was the Sugar Club, and I was the only woman in the kitchen. Everyone’s first assumption was that I wasn’t going to carry my own weight. My immediate response to that was, “Okay, I’ll take the hardest job.” I’d come in a half hour before my shift just to clean the fryer. I’d clean the hood and the filters at the end of the night.\u003c/p>\n\u003cp>At the same time, I did experience a certain amount of masculine privilege, and I have throughout my career as a line cook, in that I can very easily be seen as one of the guys.\u003c/p>\n\u003cp>They’re not checking out my ass, they’re not trying to flirt with me. They can very easily even forget that I’m actually female. My sous-chef would be like, “You’re such a dude.” And he meant it as a compliment. That’s how most of the guys saw me.\u003c/p>\n\u003ch4>\u003cstrong>The Myth of Diversity\u003c/strong>\u003c/h4>\n\u003cp>Just cause you have a Mexican dishwasher doesn’t mean your industry is diverse. Who’s in charge? Who owns the restaurants? Whose name is on the door? Who’s getting the promotions? Who’s being seen and getting taken under the wing of the chef? By and large, that’s still straight white men.\u003c/p>\n\u003cp>My kitchens are kind of like \u003ca href=\"https://nationaldaycalendar.com/national-opposite-day-january-25/\">Opposite Day\u003c/a>. There’s a lot more diversity ethnically, racially, and in terms of gender and sexual orientation. It’s incredibly intentional. Some of the people who are more used to a traditional restaurant environment don’t last in my kitchen.\u003c/p>\n\u003cp>Lots of chefs and restaurateurs say, “The kitchen’s just the kitchen. That person just needs to get a thicker skin and get over it.” They would rather [respond that way] to a gender-nonconforming person or that woman who’s experiencing sexual harassment, than just say to the macho line cooks: “Hey, fucking quit it.”\u003c/p>\n\u003ch4>\u003cstrong>An Evolving Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a lesbian, and also as queer and gender-nonbinary. When I came out in 1994, I had no idea what trans or gender-nonbinary was. Living in San Francisco, I immediately identified with what I saw around me, which was this term \u003cem>butch lesbian\u003c/em>. That was where I felt I belonged. But I also knew that when I was four years old, I had insisted to everyone that I was a boy.\u003c/p>\n\u003cp>In the late ‘90s, early 2000s, all my friends started transitioning and becoming guys. I struggled with that for a couple years, trying to decide if that was the right path for me. I think at some point, I realized just because I identify as female and use the pronouns \u003cem>she\u003c/em> and \u003cem>her\u003c/em> doesn’t mean that I have to be this feminine person.\u003c/p>\n\u003cp>But I still identify really strongly with my trans male friends. I share their experience every day when I walk into a public restroom or I’m in an airport security line. I am part of that larger family.\u003c/p>\n\u003cp>Our new restaurant, Navi Kitchen, has a lot of social justice artwork. My wife got this beautiful piece of artwork that’s on the door to our bathroom and it says, “Your gender is beautiful.” I cried when she showed it to me. Because I don’t think people really understand how challenging it is every day for people who are not cisgendered.\u003c/p>\n\u003cp>\u003cstrong>Elise Kornack\u003c/strong>, \u003cstrong>Ulster County, New York\u003c/strong>\u003cbr>\n\u003cem>Chef Kornack and her wife, Anna Hieronimus, owned—and were the sole employees of—the acclaimed Brooklyn twelve-seater, Take Root, for four years, until it closed earlier this year\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_122069\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg\" alt=\"Elise Kornack\" width=\"700\" height=\"712\" class=\"size-full wp-image-122069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-240x244.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-375x381.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-520x529.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-64x64.jpg 64w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Elise Kornack \u003ccite>(Daniel Krieger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I worked at five restaurants prior to opening Take Root. Then my wife and I moved to Brooklyn, and it became clear to us that we wanted to do our own thing creatively. The experiences I had in other kitchens prepped me for the experiences with customers at Take Root—but not enough.\u003c/p>\n\u003cp>In our restaurant, I was interacting with customers on a very personal level. Our relationship was on the forefront of everything, and that became very difficult, to say the least. We were putting ourselves out there very publicly. And so we were very vulnerable to people’s ignorance.\u003c/p>\n\u003ch4>\u003cstrong>Marriage on Display\u003c/strong>\u003c/h4>\n\u003cp>One time, there was a family that came to eat at the restaurant with two younger kids. When it became clear that my wife and I were married—and that we’d be serving them and cooking—it was very obvious it made them uncomfortable. They ended up deciding to get up and leave. I recall feeling disappointed that I didn’t have the guts to say something.\u003c/p>\n\u003cp>Moving forward, we had incredible diners. I feel very lucky that most of them were not only accepting of our relationship but celebrated it. But there were one or two occasions when heterosexual men hit on my wife, not knowing that we were married. There were people who asked if we were sisters or roommates, never expecting that we were wives. People messed up my gender multiple times, and asked my wife if I was her husband.\u003c/p>\n\u003cp>And their reactions, their tone, and the way they asked the questions seemed extremely off-putting and very offensive, especially because most diners don’t ask their servers personal questions in the way they were asking us. There were a lot of situations that felt very invasive, and we did not feel that these things would’ve ever happened if we were a straight couple.\u003c/p>\n\u003cp>It was very difficult to not let those things seep into our relationship. The biggest challenge was watching each other feel bad at work, or be mistreated, and not be able to defend each other, because we were in a professional setting. But it never made us question our relationship or who we were.\u003c/p>\n\u003ch4>\u003cstrong>Navigating a Shifting Identity in the Kitchen\u003c/strong>\u003c/h4>\n\u003cp>When I first started in the industry in college, I was comfortable telling people I was close to that I was gay, but I did not tell everybody. I wasn’t as masculinely presenting as I am now. I realized I was more at risk of being treated the way that other women are treated [in restaurants] because of how I was presenting myself.\u003c/p>\n\u003cp>As I became more comfortable with myself and wanting to look the way I felt inside in terms of feeling more masculine than feminine, I saw how people treated me differently. The men in the kitchen felt a little bit more of a sense of camaraderie. I didn’t have to fear being hit on or treated in a sexual way.\u003c/p>\n\u003cp>\u003cstrong>Deborah VanTrece\u003c/strong>, \u003cstrong>Atlanta, Georgia\u003c/strong>\u003cbr>\n\u003cem>Chef VanTrece is the owner and executive chef at Twisted Soul Cookhouse & Pours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122071\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg\" alt=\"Deborah VanTrece\" width=\"1200\" height=\"800\" class=\"size-full wp-image-122071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Deborah VanTrece \u003ccite>(Matthew Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think being queer and being African-American comes with a lot of responsibility in the culinary arena. I don’t look like a lot of the other chefs. I am often the only one of this identity in a room, and it can be quite lonely sometimes. But I remember that I have been blessed. I represent those who haven’t made it yet and I have a responsibility to represent them well.\u003c/p>\n\u003cp>The first time I dated a woman, I hid it from my friends, my family, and definitely from my clients. I owned a restaurant back then called Edible Art. I had some very high-profile clients. I didn’t want them to say, “Oh no, I don’t want her food,” or look at me weird. One day, it dawned on me that I was doing this person who I cared about, who was out, an injustice by not letting people know we were in a relationship. I felt that if people couldn’t accept me for the person that I was—I was still the same person with the same talent—then I didn’t need to do business with them.\u003c/p>\n\u003ch4>\u003cstrong>The Pressure to Defy Stereotypes\u003c/strong>\u003c/h4>\n\u003cp>I first identify as a human being. I am a woman married to a woman, so most people consider me a lesbian. I was originally married to a man and grew out of him. I believe love comes in all forms. I don’t have a lot of use for labels.\u003c/p>\n\u003cp>Trying to get away from some of the stereotypes—that’s a big pressure for me. I don’t present myself as a butch woman, but there is that stereotype that women in the kitchen [should be] masculine. If you’re strong and you run a tight kitchen, the assumption is either you’re butch, or you’re a bitch. I’d rather be called efficient.\u003c/p>\n\u003cp>A lot of things are said behind my back. Sometimes I forget, but reality will snap me back every now and then. There are people out there who want to know, “How can she be as good as they say she is if she’s a Black lesbian?” At the end of the day, all I want to be is a great chef.\u003c/p>\n\u003ch4>\u003cstrong>A “Man’s Profession”\u003c/strong>\u003c/h4>\n\u003cp>As a chef, the problem is not as much being African-American or being a lesbian. It’s being female, period. In all male-dominated industries, the women have to deal with sexual innuendos and comments. As a lesbian, I don’t hear it as much, but I still hear it. I hear from men who say they’re going to “turn” me [straight].\u003c/p>\n\u003cp>I grew up with my mom and my grandma cooking. They could tote and lift heavy amounts of food. So I’m not quite sure how, all of a sudden, it’s a man’s profession. When it comes to getting paid for it, cooking becomes a man’s profession that we women can’t handle.\u003c/p>\n\u003cp>\u003cstrong>Karen Akunowicz\u003c/strong>, \u003cstrong>Boston, Massachusetts\u003c/strong>\u003cbr>\n\u003cem>Chef Akunowicz is a partner and executive chef at Myers + Chang.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122068\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg\" alt=\"Karen Akunowicz\" width=\"1200\" height=\"1398\" class=\"size-full wp-image-122068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-160x186.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-800x932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-768x895.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1020x1188.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1180x1375.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-960x1118.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-240x280.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-375x437.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-520x606.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Karen Akunowicz \u003ccite>(Matt Kurkowski)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on Top Chef, it was an important moment for me not only to be out, but to be clear and vocal about being a queer woman. I talked about my spouse, who identifies as genderqueer, and used gender neutral pronouns when talking about them. I felt that it was an opportunity to bring that to a mainstream audience and to speak to another part of the LGBTQ community.\u003c/p>\n\u003ch4>\u003cstrong>An \u003c/strong>\u003cstrong>“\u003c/strong>\u003cstrong>Invisible\u003c/strong>\u003cstrong>” \u003c/strong>\u003cstrong>Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a queer fierce femme, which to me, is an important part of my personal, political, and gender identity. Using the term \u003cem>femme\u003c/em> is an important verbal way of making an often invisible community visible.\u003c/p>\n\u003cp>Finding femme helped me begin to understand my queer femininity. Femme identity is not especially rooted in physical appearance. Although my outward appearance is important and purposeful. I express my inner femme with outward signifiers: pink hair, boots, winged eyeliner, stilettos, fascinators, and a modern pin-up aesthetic.\u003c/p>\n\u003cp>Femmes can carry the markers of what is most often associated with straight femininity, so our queerness is often ignored. If I don’t intentionally come out as gay to the barista at my coffee shop, my hairdresser, the person interviewing me, or new staff members, the assumption is that I’m interested in attracting and sleeping with men.\u003c/p>\n\u003cp>I can remember always being assumed straight, and feeling invisible in the gay community. But things are really different now. Now I have a community of badass femme friends, as well as people who love, support, and value the femmes in their lives.\u003c/p>\n\u003ch4>\u003cstrong>The Biggest Challenge\u003c/strong>\u003c/h4>\n\u003cp>Sexism still exists. Plain and simple. Most of us who are female and working as chefs put our heads down, work hard, and don’t look back. But the fact that we choose to ignore it and persist does not change the fact that it exists.\u003c/p>\n\u003cp>I was recently cooking at an event, and when a male friend and colleague and I arrived at the space, the person in charge addressed my friend as “Chef” and me as “young lady.”\u003c/p>\n\u003cp>The lack of flexibility, combined with almost nonexistent family leave policies, makes being a chef a seemingly impossible job for women who want to work and have children.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are all sorts of problems for women in the restaurant industry, but the most destructive aspect surrounds pregnancy. This is an issue that affects women working in virtually every position within the restaurant world, from a fast casual waitress to line cooks.\u003c/p>\n\n","blocks":[],"excerpt":"Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.","status":"publish","parent":0,"modified":1508975093,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":50,"wordCount":2784},"headData":{"title":"Queer in the Kitchen: Gender Politics Take Front Stage | KQED","description":"Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Queer in the Kitchen: Gender Politics Take Front Stage","datePublished":"2017-10-25T23:44:53.000Z","dateModified":"2017-10-25T23:44:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122064 https://ww2.kqed.org/bayareabites/?p=122064","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/25/queer-in-the-kitchen-gender-politics-take-front-stage/","disqusTitle":"Queer in the Kitchen: Gender Politics Take Front Stage","nprByline":"\u003ca href=\"https://civileats.com/author/chuang/\">Christine Huang,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/122064/queer-in-the-kitchen-gender-politics-take-front-stage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.\u003c/em>\u003c/p>\n\u003cp>Recent sexual harassment and assault allegations against Hollywood producer \u003ca href=\"https://www.nytimes.com/2017/10/05/us/harvey-weinstein-harassment-allegations.html\">Harvey Weinstein\u003c/a> have ushered in a crucial moment for women across the nation. Last week, actress Alyssa Milano prompted waves of women to join \u003ca href=\"http://www.huffingtonpost.ca/entry/the-me-too-campaign-was-created-by-a-black-woman-10-years-ago_us_59e61a7fe4b02a215b336fee\">a decade-old campaign\u003c/a> when she \u003ca href=\"http://abcnews.go.com/Entertainment/metoo-campaign-shines-light-sexually-harassed-assaulted/story?id=50508897\">invited victims\u003c/a> of sexual harassment and abuse to respond on social media with the words “me too.” Scores of women, including Ellen DeGeneres, Olympic gymnast McKayla Maroney, and congresswoman Gwen Moore have lent their voices to the \u003ca href=\"http://abcnews.go.com/Entertainment/alyssa-milano-metoo-campaign-vocal-stops/story?id=50582023\">#metoo movement\u003c/a>, which has become an urgent call to action.\u003c/p>\n\u003cp>“People should know that this is not just happening in Hollywood,” Maroney \u003ca href=\"https://twitter.com/McKaylaMaroney/status/920548528870400001/photo/1?ref_src=twsrc%5Etfw&ref_url=http%3A%2F%2Fwww.cnn.com%2F2017%2F10%2F18%2Fus%2Fmckayla-maroney-me-too-abuse%2Findex.html\">wrote\u003c/a> on Twitter. “This is happening everywhere. Wherever there is a position of power, there seems to be potential for abuse.”\u003c/p>\n\u003cp>Largely dominated by men, the food industry is no exception. Celebrity chef \u003ca href=\"http://www.latimes.com/business/la-fi-john-besh-20171023-story.html\">John Besh resigned\u003c/a> yesterday after \u003ca href=\"http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html\">bombshell sexual-harassment revelations\u003c/a> were published by the New Orleans \u003cem>Times-Picayune \u003c/em>over the weekend. As Michelle Zunter, a former waitress, recently \u003ca href=\"https://www.huffingtonpost.com/entry/when-i-realized-that-my-me-toos-were-too-many-to_us_59e4e623e4b003f928d5e8ca\">wrote\u003c/a>, sexual harassment is routine at many restaurants. But sexism is hardly confined to the front-of-house. Professional kitchens have long been gendered. A disproportionate number of women end up as pastry chefs—a position associated with the sweet, delicate, and refined—while line chefs and executive chefs are almost always men.\u003c/p>\n\u003cp>The number of top-ranked female chefs in the world remains insignificant, said Jennifer Berg, associate professor of food studies at New York University’s Steinhardt School of Culture, Education, and Human Development. “It’s barely changed in the last several decades.”\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>Women in positions of power in the kitchen are often questioned for their choices. “There’s an element of guilt associated with women in kitchen positions in a way that there isn’t with men,” Berg explained. “She needs to explain and rationalize how she has chosen this career, which is arguably physically demanding, [with] really long hours, unconventional hours.”\u003c/p>\n\u003cp>Queer women setting foot in the culinary world often find themselves in “no man’s land,” Berg explained. They’re often excluded from pastry work, but still discriminated against for being female in the realm of executive chefs.\u003c/p>\n\u003cp>In fact, anyone who is not a cisgender man can often face difficulties fitting into traditional kitchens. Berg suggests that queer men and trans people may face even greater challenges than queer women, who are often expected to play masculine roles in the kitchen, “even if it’s a performance.”\u003c/p>\n\u003cp>And Berg said LGBTQ women in the food industry bear a unique burden: the expectation of militancy. “Where there’s a LGBTQ chef who identifies as a female, the assumption is she’s going to be an activist, a vegan. The assumption is that she’s going to stand for something,” Berg said. “It’s such an unrealistic expectation, and an unfair vantage point to put someone in.”\u003c/p>\n\u003cp>Civil Eats spoke with four prominent queer women chefs about how their identities have shaped their experience in the industry. Their reflections shed light on the breadth of experiences facing queer women in the culinary sphere.\u003c/p>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>, \u003cstrong>Oakland, California\u003c/strong>\u003cbr>\n\u003cem>Chef Mistry and her wife Ann Nadeau own sister restaurants Juhu Beach and Navi Kitchen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122070\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg\" alt=\"Preeti Mistry\" width=\"960\" height=\"640\" class=\"size-full wp-image-122070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first fine dining kitchen that I worked in was the Sugar Club, and I was the only woman in the kitchen. Everyone’s first assumption was that I wasn’t going to carry my own weight. My immediate response to that was, “Okay, I’ll take the hardest job.” I’d come in a half hour before my shift just to clean the fryer. I’d clean the hood and the filters at the end of the night.\u003c/p>\n\u003cp>At the same time, I did experience a certain amount of masculine privilege, and I have throughout my career as a line cook, in that I can very easily be seen as one of the guys.\u003c/p>\n\u003cp>They’re not checking out my ass, they’re not trying to flirt with me. They can very easily even forget that I’m actually female. My sous-chef would be like, “You’re such a dude.” And he meant it as a compliment. That’s how most of the guys saw me.\u003c/p>\n\u003ch4>\u003cstrong>The Myth of Diversity\u003c/strong>\u003c/h4>\n\u003cp>Just cause you have a Mexican dishwasher doesn’t mean your industry is diverse. Who’s in charge? Who owns the restaurants? Whose name is on the door? Who’s getting the promotions? Who’s being seen and getting taken under the wing of the chef? By and large, that’s still straight white men.\u003c/p>\n\u003cp>My kitchens are kind of like \u003ca href=\"https://nationaldaycalendar.com/national-opposite-day-january-25/\">Opposite Day\u003c/a>. There’s a lot more diversity ethnically, racially, and in terms of gender and sexual orientation. It’s incredibly intentional. Some of the people who are more used to a traditional restaurant environment don’t last in my kitchen.\u003c/p>\n\u003cp>Lots of chefs and restaurateurs say, “The kitchen’s just the kitchen. That person just needs to get a thicker skin and get over it.” They would rather [respond that way] to a gender-nonconforming person or that woman who’s experiencing sexual harassment, than just say to the macho line cooks: “Hey, fucking quit it.”\u003c/p>\n\u003ch4>\u003cstrong>An Evolving Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a lesbian, and also as queer and gender-nonbinary. When I came out in 1994, I had no idea what trans or gender-nonbinary was. Living in San Francisco, I immediately identified with what I saw around me, which was this term \u003cem>butch lesbian\u003c/em>. That was where I felt I belonged. But I also knew that when I was four years old, I had insisted to everyone that I was a boy.\u003c/p>\n\u003cp>In the late ‘90s, early 2000s, all my friends started transitioning and becoming guys. I struggled with that for a couple years, trying to decide if that was the right path for me. I think at some point, I realized just because I identify as female and use the pronouns \u003cem>she\u003c/em> and \u003cem>her\u003c/em> doesn’t mean that I have to be this feminine person.\u003c/p>\n\u003cp>But I still identify really strongly with my trans male friends. I share their experience every day when I walk into a public restroom or I’m in an airport security line. I am part of that larger family.\u003c/p>\n\u003cp>Our new restaurant, Navi Kitchen, has a lot of social justice artwork. My wife got this beautiful piece of artwork that’s on the door to our bathroom and it says, “Your gender is beautiful.” I cried when she showed it to me. Because I don’t think people really understand how challenging it is every day for people who are not cisgendered.\u003c/p>\n\u003cp>\u003cstrong>Elise Kornack\u003c/strong>, \u003cstrong>Ulster County, New York\u003c/strong>\u003cbr>\n\u003cem>Chef Kornack and her wife, Anna Hieronimus, owned—and were the sole employees of—the acclaimed Brooklyn twelve-seater, Take Root, for four years, until it closed earlier this year\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_122069\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg\" alt=\"Elise Kornack\" width=\"700\" height=\"712\" class=\"size-full wp-image-122069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-240x244.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-375x381.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-520x529.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-64x64.jpg 64w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Elise Kornack \u003ccite>(Daniel Krieger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I worked at five restaurants prior to opening Take Root. Then my wife and I moved to Brooklyn, and it became clear to us that we wanted to do our own thing creatively. The experiences I had in other kitchens prepped me for the experiences with customers at Take Root—but not enough.\u003c/p>\n\u003cp>In our restaurant, I was interacting with customers on a very personal level. Our relationship was on the forefront of everything, and that became very difficult, to say the least. We were putting ourselves out there very publicly. And so we were very vulnerable to people’s ignorance.\u003c/p>\n\u003ch4>\u003cstrong>Marriage on Display\u003c/strong>\u003c/h4>\n\u003cp>One time, there was a family that came to eat at the restaurant with two younger kids. When it became clear that my wife and I were married—and that we’d be serving them and cooking—it was very obvious it made them uncomfortable. They ended up deciding to get up and leave. I recall feeling disappointed that I didn’t have the guts to say something.\u003c/p>\n\u003cp>Moving forward, we had incredible diners. I feel very lucky that most of them were not only accepting of our relationship but celebrated it. But there were one or two occasions when heterosexual men hit on my wife, not knowing that we were married. There were people who asked if we were sisters or roommates, never expecting that we were wives. People messed up my gender multiple times, and asked my wife if I was her husband.\u003c/p>\n\u003cp>And their reactions, their tone, and the way they asked the questions seemed extremely off-putting and very offensive, especially because most diners don’t ask their servers personal questions in the way they were asking us. There were a lot of situations that felt very invasive, and we did not feel that these things would’ve ever happened if we were a straight couple.\u003c/p>\n\u003cp>It was very difficult to not let those things seep into our relationship. The biggest challenge was watching each other feel bad at work, or be mistreated, and not be able to defend each other, because we were in a professional setting. But it never made us question our relationship or who we were.\u003c/p>\n\u003ch4>\u003cstrong>Navigating a Shifting Identity in the Kitchen\u003c/strong>\u003c/h4>\n\u003cp>When I first started in the industry in college, I was comfortable telling people I was close to that I was gay, but I did not tell everybody. I wasn’t as masculinely presenting as I am now. I realized I was more at risk of being treated the way that other women are treated [in restaurants] because of how I was presenting myself.\u003c/p>\n\u003cp>As I became more comfortable with myself and wanting to look the way I felt inside in terms of feeling more masculine than feminine, I saw how people treated me differently. The men in the kitchen felt a little bit more of a sense of camaraderie. I didn’t have to fear being hit on or treated in a sexual way.\u003c/p>\n\u003cp>\u003cstrong>Deborah VanTrece\u003c/strong>, \u003cstrong>Atlanta, Georgia\u003c/strong>\u003cbr>\n\u003cem>Chef VanTrece is the owner and executive chef at Twisted Soul Cookhouse & Pours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122071\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg\" alt=\"Deborah VanTrece\" width=\"1200\" height=\"800\" class=\"size-full wp-image-122071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Deborah VanTrece \u003ccite>(Matthew Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think being queer and being African-American comes with a lot of responsibility in the culinary arena. I don’t look like a lot of the other chefs. I am often the only one of this identity in a room, and it can be quite lonely sometimes. But I remember that I have been blessed. I represent those who haven’t made it yet and I have a responsibility to represent them well.\u003c/p>\n\u003cp>The first time I dated a woman, I hid it from my friends, my family, and definitely from my clients. I owned a restaurant back then called Edible Art. I had some very high-profile clients. I didn’t want them to say, “Oh no, I don’t want her food,” or look at me weird. One day, it dawned on me that I was doing this person who I cared about, who was out, an injustice by not letting people know we were in a relationship. I felt that if people couldn’t accept me for the person that I was—I was still the same person with the same talent—then I didn’t need to do business with them.\u003c/p>\n\u003ch4>\u003cstrong>The Pressure to Defy Stereotypes\u003c/strong>\u003c/h4>\n\u003cp>I first identify as a human being. I am a woman married to a woman, so most people consider me a lesbian. I was originally married to a man and grew out of him. I believe love comes in all forms. I don’t have a lot of use for labels.\u003c/p>\n\u003cp>Trying to get away from some of the stereotypes—that’s a big pressure for me. I don’t present myself as a butch woman, but there is that stereotype that women in the kitchen [should be] masculine. If you’re strong and you run a tight kitchen, the assumption is either you’re butch, or you’re a bitch. I’d rather be called efficient.\u003c/p>\n\u003cp>A lot of things are said behind my back. Sometimes I forget, but reality will snap me back every now and then. There are people out there who want to know, “How can she be as good as they say she is if she’s a Black lesbian?” At the end of the day, all I want to be is a great chef.\u003c/p>\n\u003ch4>\u003cstrong>A “Man’s Profession”\u003c/strong>\u003c/h4>\n\u003cp>As a chef, the problem is not as much being African-American or being a lesbian. It’s being female, period. In all male-dominated industries, the women have to deal with sexual innuendos and comments. As a lesbian, I don’t hear it as much, but I still hear it. I hear from men who say they’re going to “turn” me [straight].\u003c/p>\n\u003cp>I grew up with my mom and my grandma cooking. They could tote and lift heavy amounts of food. So I’m not quite sure how, all of a sudden, it’s a man’s profession. When it comes to getting paid for it, cooking becomes a man’s profession that we women can’t handle.\u003c/p>\n\u003cp>\u003cstrong>Karen Akunowicz\u003c/strong>, \u003cstrong>Boston, Massachusetts\u003c/strong>\u003cbr>\n\u003cem>Chef Akunowicz is a partner and executive chef at Myers + Chang.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122068\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg\" alt=\"Karen Akunowicz\" width=\"1200\" height=\"1398\" class=\"size-full wp-image-122068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-160x186.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-800x932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-768x895.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1020x1188.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1180x1375.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-960x1118.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-240x280.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-375x437.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-520x606.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Karen Akunowicz \u003ccite>(Matt Kurkowski)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on Top Chef, it was an important moment for me not only to be out, but to be clear and vocal about being a queer woman. I talked about my spouse, who identifies as genderqueer, and used gender neutral pronouns when talking about them. I felt that it was an opportunity to bring that to a mainstream audience and to speak to another part of the LGBTQ community.\u003c/p>\n\u003ch4>\u003cstrong>An \u003c/strong>\u003cstrong>“\u003c/strong>\u003cstrong>Invisible\u003c/strong>\u003cstrong>” \u003c/strong>\u003cstrong>Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a queer fierce femme, which to me, is an important part of my personal, political, and gender identity. Using the term \u003cem>femme\u003c/em> is an important verbal way of making an often invisible community visible.\u003c/p>\n\u003cp>Finding femme helped me begin to understand my queer femininity. Femme identity is not especially rooted in physical appearance. Although my outward appearance is important and purposeful. I express my inner femme with outward signifiers: pink hair, boots, winged eyeliner, stilettos, fascinators, and a modern pin-up aesthetic.\u003c/p>\n\u003cp>Femmes can carry the markers of what is most often associated with straight femininity, so our queerness is often ignored. If I don’t intentionally come out as gay to the barista at my coffee shop, my hairdresser, the person interviewing me, or new staff members, the assumption is that I’m interested in attracting and sleeping with men.\u003c/p>\n\u003cp>I can remember always being assumed straight, and feeling invisible in the gay community. But things are really different now. Now I have a community of badass femme friends, as well as people who love, support, and value the femmes in their lives.\u003c/p>\n\u003ch4>\u003cstrong>The Biggest Challenge\u003c/strong>\u003c/h4>\n\u003cp>Sexism still exists. Plain and simple. Most of us who are female and working as chefs put our heads down, work hard, and don’t look back. But the fact that we choose to ignore it and persist does not change the fact that it exists.\u003c/p>\n\u003cp>I was recently cooking at an event, and when a male friend and colleague and I arrived at the space, the person in charge addressed my friend as “Chef” and me as “young lady.”\u003c/p>\n\u003cp>The lack of flexibility, combined with almost nonexistent family leave policies, makes being a chef a seemingly impossible job for women who want to work and have children.\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>There are all sorts of problems for women in the restaurant industry, but the most destructive aspect surrounds pregnancy. This is an issue that affects women working in virtually every position within the restaurant world, from a fast casual waitress to line cooks.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122064/queer-in-the-kitchen-gender-politics-take-front-stage","authors":["byline_bayareabites_122064"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_2035"],"tags":["bayareabites_2328","bayareabites_8485","bayareabites_2329","bayareabites_10541"],"featImg":"bayareabites_122072","label":"bayareabites"},"bayareabites_44676":{"type":"posts","id":"bayareabites_44676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44676","score":null,"sort":[1340200825000]},"guestAuthors":[],"slug":"lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","publishDate":1340200825,"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/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","status":"publish","parent":0,"modified":1340211618,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1357},"headData":{"title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","datePublished":"2012-06-20T14:00:25.000Z","dateModified":"2012-06-20T17:00:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44676 http://blogs.kqed.org/bayareabites/?p=44676","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry/","disqusTitle":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","path":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","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/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\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>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\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>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2328","bayareabites_10523","bayareabites_8485","bayareabites_9448","bayareabites_9445","bayareabites_9145","bayareabites_10522","bayareabites_10541","bayareabites_209"],"featImg":"bayareabites_44841","label":"bayareabites"},"bayareabites_29561":{"type":"posts","id":"bayareabites_29561","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29561","score":null,"sort":[1308866176000]},"guestAuthors":[],"slug":"lgbt-pride-remembering-the-brick-hut-cafe-part-2","title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 2","publishDate":1308866176,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The Brick Hut was a place for us all to create a space in the world \r\nwhere we could be our complete selves.\r\n\r\nThe food was the community, the edible fare was our way of bringing it \r\nall together, with love.","status":"publish","parent":0,"modified":1528834924,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1181},"headData":{"title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 2 | KQED","description":"The Brick Hut was a place for us all to create a space in the world \r\nwhere we could be our complete selves.\r\n\r\nThe food was the community, the edible fare was our way of bringing it \r\nall together, with love.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride: Remembering The Brick Hut Cafe - Part 2","datePublished":"2011-06-23T21:56:16.000Z","dateModified":"2018-06-12T20:22:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29561 http://blogs.kqed.org/bayareabites/?p=29561","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/","disqusTitle":"LGBT Pride: Remembering The Brick Hut Cafe - Part 2","path":"/bayareabites/29561/lgbt-pride-remembering-the-brick-hut-cafe-part-2","audioUrl":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\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>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\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=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29561/lgbt-pride-remembering-the-brick-hut-cafe-part-2","authors":["5162"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_1875","bayareabites_2035","bayareabites_12","bayareabites_1807"],"tags":["bayareabites_14751","bayareabites_9433","bayareabites_9284","bayareabites_9431","bayareabites_1104","bayareabites_2321","bayareabites_8485","bayareabites_2329","bayareabites_9445","bayareabites_9430","bayareabites_9432"],"featImg":"bayareabites_29596","label":"bayareabites"},"bayareabites_29308":{"type":"posts","id":"bayareabites_29308","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29308","score":null,"sort":[1308846602000]},"guestAuthors":[],"slug":"lgbt-pride-remembering-the-brick-hut-cafe-part-1","title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1","publishDate":1308846602,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Brick Hut Cafe was a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. ","status":"publish","parent":0,"modified":1466733845,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1391},"headData":{"title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1 | KQED","description":"The Brick Hut Cafe was a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1","datePublished":"2011-06-23T16:30:02.000Z","dateModified":"2016-06-24T02:04:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29308 http://blogs.kqed.org/bayareabites/?p=29308","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/","disqusTitle":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1","path":"/bayareabites/29308/lgbt-pride-remembering-the-brick-hut-cafe-part-1","audioUrl":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\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/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\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/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29308/lgbt-pride-remembering-the-brick-hut-cafe-part-1","authors":["5163"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_14751","bayareabites_9433","bayareabites_9284","bayareabites_14773","bayareabites_9431","bayareabites_1104","bayareabites_2321","bayareabites_8485","bayareabites_2329","bayareabites_9445","bayareabites_2327","bayareabites_9430","bayareabites_9432"],"featImg":"bayareabites_29342","label":"bayareabites"},"bayareabites_29097":{"type":"posts","id":"bayareabites_29097","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29097","score":null,"sort":[1308384018000]},"guestAuthors":[],"slug":"recipe-for-love-sexy-eats-on-film-at-frameline","title":"Recipe for Love: Sexy Eats on Film at Frameline","publishDate":1308384018,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n","blocks":[],"excerpt":"What's your favorite sexy food movie? Recipe for Love, a new short, adds a taste of Brazil to the mix this Sunday and Monday at Frameline35. ","status":"publish","parent":0,"modified":1308848006,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":932},"headData":{"title":"Recipe for Love: Sexy Eats on Film at Frameline | KQED","description":"What's your favorite sexy food movie? Recipe for Love, a new short, adds a taste of Brazil to the mix this Sunday and Monday at Frameline35. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe for Love: Sexy Eats on Film at Frameline","datePublished":"2011-06-18T08:00:18.000Z","dateModified":"2011-06-23T16:53:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29097 http://blogs.kqed.org/bayareabites/?p=29097","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/18/recipe-for-love-sexy-eats-on-film-at-frameline/","disqusTitle":"Recipe for Love: Sexy Eats on Film at Frameline","path":"/bayareabites/29097/recipe-for-love-sexy-eats-on-film-at-frameline","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \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>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29097/recipe-for-love-sexy-eats-on-film-at-frameline","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_9420","bayareabites_9419","bayareabites_4252","bayareabites_1104","bayareabites_8485"],"featImg":"bayareabites_29163","label":"bayareabites"},"bayareabites_18085":{"type":"posts","id":"bayareabites_18085","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18085","score":null,"sort":[1288711584000]},"guestAuthors":[],"slug":"san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","title":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","publishDate":1288711584,"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/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Harris is the managing editor of StyleBistro.com and a writer whose work has appeared in numerous publications. Frankie Frankeny is a photographer and film director who has worked in the fields of fashion, lifestyle and food. Frankeny shared their favorite San Francisco food spots for Date Night, Weekend Brunch, Wine Country Eats, Mom & Pop Joints, and Grocery Shopping. ","status":"publish","parent":0,"modified":1288901478,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":735},"headData":{"title":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris | KQED","description":"Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Harris is the managing editor of StyleBistro.com and a writer whose work has appeared in numerous publications. Frankie Frankeny is a photographer and film director who has worked in the fields of fashion, lifestyle and food. Frankeny shared their favorite San Francisco food spots for Date Night, Weekend Brunch, Wine Country Eats, Mom & Pop Joints, and Grocery Shopping. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","datePublished":"2010-11-02T15:26:24.000Z","dateModified":"2010-11-04T20:11:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18085 http://blogs.kqed.org/bayareabites/?p=18085","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/","disqusTitle":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","path":"/bayareabites/18085/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","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/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \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>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18085/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","authors":["5092"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_8483","bayareabites_3086","bayareabites_602","bayareabites_8484","bayareabites_1104","bayareabites_150","bayareabites_8485","bayareabites_2329","bayareabites_1251"],"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? 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