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Thursday, July 23, 2009, 6 - 9pm
Acme Chop House
It seems “everyone” - chefs, foodies, consumers, educators, legislators
- is asking questions about finding “correct” sustainable products. Many
of us may not understand the complexities involved in selecting
sustainable products or have the best information to make informed
purchasing decisions. Join us for an evening where four industry
professionals will give us their definite opinions and rationals of
food-systems sustainability.
400 W. Spain, Sonoma, CA
June 28, 2009
10:30 am
$35 SFPFS Members and Guests - Register online for free at:
https://www.acteva.com/go/sfpfs
Monday, June 15, 2009
6-8 pm
E’ Tutto Qua
270 Columbus Ave @ Broadway
SF, CA
415.989.1002
For more information and to RSVP, please sign in to our online
networking site,
sfpfs1.ning.com
August 22, 2009
Summer Time and the Living is Easy
Home town b'bque, good eats, casual dress, music and good fun...
3:00-7:00 at the
Orchard Heritage Park Museum
surrounded by a working Blenheim apricot orchard, in beautiful Sunnyale!
570 E. Remington Drive
Sunnyvale, Ca. 94087
Plenty of parking
more details to come soon...save the date!
To honor the life and work of Lucie Buchbinder, cofounder of the
Bread Project and a respected board member of SFPFS, we offer an
annual scholarship to culinary students who participate in community
service work as they pursue their food careers. With this grant, we
extend the legacy of Lucie’s invaluable contributions as a community
leader.
The deadline for this year's scholarship is Friday, March 13, 2009
Application Form (Word
Doc)
To contribute, contact Community Giving Chair, Nancy Kux at
650-342-6265 or
kuxca@sbcglobal.net
By Lesley Stiles
SFPFS Member Lesley Stiles writes the e-newsletter for the Contra
Costa Certified Farmers’ Markets. Here is her latest installment:
We have arrived at the time of the year again
that could be quite crazy and stressful, if we choose that, but luckily
for us we have our year round farmers' market in Walnut Creek to
alleviate some of the holiday madness. Just the action of strolling
through the market every Sunday can melt away troubles to be replaced
with blissful winter fruit and vegetable purchasing. It feels good to
consume and support local produce. There are also so many holiday gifts
to be found at the market that you could forgo the mall entirely as I
do. Jams, sauces, baked goods, honey and all the citrus and hard fruits
have staying power in a basket and are welcome sights over hard, smelly,
imported plastics. You can also go to our website and download recipes
for these incredibly desired gifts of seasonal foods.
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by Laurie Gauguin
group photos by John Wiest
In the spirit of summertime, on June 10 the Tasting SIG did a
blind tasting of premium vanilla ice creams. After enjoying a potluck
dinner, members were eager to sample the nine ice creams selected by SIG
organizer Rosemary Mark who meticulously portioned out trays of samples
before the evening kicked off.
By Jill Silverman
Hough
Photograph by Rodger Helwig
It was a wonderful
twist of fate that May 17 was unseasonably warm in San Francisco.
That’s the day the SFPFS Wine SIG met at Victoria Green’s cool city
condo for a blind tasting of Gewürztraminer (guh-VURTZ-trah-mee-ner),
one of the world’s most enjoyable warm-weather wines.
by Kara Nielsen
photos by
Kelly Burgoyne
Michael Recchiuti, master chocolatier and
owner of Michael Recchiuti Confections, led twenty-four
pastry-loving members and guests in an exploration of new
techniques, recipes and methods to kick off our official SFPFS
Master Class series. To combat the excessive heat, Michael's wife,
Jacky, greeted us with an intriguing cold drink made with
raspberries, radishes and a lemongrass "foam." We knew we were in
for an innovative and palate-expanding afternoon!
Each year the Community Services Committee selects a group of
nonprofit organizations that will benefit from its fundraising
efforts. This year’s committee, with the blessing of the Board, will
direct its focus on Food Runners, CHEFS, Urban Tilth and a
Scholarship to a DVC ( Diablo Valley College) student in the
Culinary Arts program.
By Joyce Sigman
Today’s “jewels” are your company’s intellectual property –
know-how, branding, documentation and coding. These are the life
blood of a knowledge-based company. Unprotected, they can easily
vanish and take with them the hard-earned value of your company. It
can happen without you even knowing it.
By Richard Chapman
East Bay Food Society members had a hot time Wednesday, March 18,
drinking wine, tasting olive oils and watching a fascinating movie
at C’era Una Volta in Alameda. The group included current and future
Food Society presidents, chefs and pastry people, industry insiders
and old friends. Chef Rudy Duran and his business partner Cheryl
Principato were wonderful hosts.
By Jill Silverman Hough
Do you like it sharp? Aged? Creamy? Raw? And what exactly is “cheddaring”?
These are just some of the questions the Tasting SIG attempted to
answer about Cheddar Cheese on a recent rainy February evening at
Rosemary Mark’s Walnut Creek home.
Article and
photos by Rodger Helwig
An inexpensive Viognier from Alamos
Vineyards in Mendoza, Argentina, was the surprise discovery at the
SFPFS Wine SIG's recent tasting of Rhone white varietals, held high
in the Oakland hills at the home of Frankie Whitman.
by Ellen Johnsonphotos by Kelly
BurgoyneBubbly Bellinis in hand, forty
guests and four panelists joined together at the Urban Tavern to
discuss the enduring relevance of M.F.K Fisher. We deconstructed
this inventor of a genre and unfiltered communicator whose
hyper-criticality, we came to discover, extended from herself to
anyone in her domain.
About the Images
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Become a member of the San Francisco
Professional Food Society
This month’s Member’s Profile is of longtime member, Weezie Mott,
who was awarded the First SFPFS Lifetime Achievement Award. The
Award is given based upon the following criteria: being a member of
SFPFS at least 10 years, excelling in the field, possessing
mentoring qualities, sharing with the culinary world and ongoing
dedication to SFPFS.
Click here to donate online
To donate by check, email
admin@sfpfs.com
 NING is a social networking
website that allows members to share news, ask each other questions,
and generally get to know one another better!
~ Kelly Burgoyne uploaded samples of her food photography
~ Ann Segerstrom received 18 responses to her request for cookbooks
for the SFPFS community service group cookbook sale.
Six years after
our organization's last strategic plan, we're pleased to announce a
new one that will guide us through the next three years. Our goal
for the coming period is strictly internal and inspired very much by
the feedback we have received from you: to enhance the value of the
SFPFS to its members. We hope you'll read it and be as excited as we
are. The only way we can pull off this new effort is with your help.
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