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*New Members join us early at 5:30 for an orientation
The California Culinary Academy
350 Rhode Island
San Francisco
No Charge for Members! Members can rsvp
by reply email.
$20 for Non-Member guests.
Guests can Click Here to Register Online
Get the inside scoop from seasoned SFPFS members, catch up with old
friends, meet your 2012 SFPFS Board, find out what we cooked up in 2011,
hear what we have in store for 2012.
Is there a member of SFPFS that you
would like to see profiled? Please nominate her or him! We’re also
looking for members who are willing to interview a fellow member and
write a profile. Please volunteer. It’s not hard –- our members are so
fascinating that the profiles practically write themselves!
Please contact Communications
Chair Holly Krassner to make nominations or to find out more about
writing a profile for the newsletter and website.
If you are already on Facebook,
please
find the SFPFS page and "friend" us. If you're not yet on, please sign
on. And watch your Inbox for an invite to join the SFPFS Facebook Page.
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Story and photos by Rodger Helwig
In describing the wines of Alsace, Tom Schmeisser, one of the
foremost wine retailers in the country at Marty’s Fine Wines in
Newton, Mass., calls these wines some of the “most undiscovered,
underappreciated, overlooked and undervalued wines from France.”
I agree completely. These outstanding wines, especially the unique
white wines from this region, have long been personal favorites, and
the only white wines I’ve cellared.
By Rita Held
 Red
wine vinegar is by far the most commonly purchased and used vinegar
in the U.S. So on November 1, we thought we’d give various vinegars
a try, focusing mostly on mainstream brands.
Little did we know how quickly tart can get overwhelming, even
though we sampled with sugar cubes for speedy dip n’ suck! When
tasting 10 or more vinegars, no matter how you do it, sour catches
up with you. Fortunately, we ended our exploration tasting the best
of the best, with expert guidance from Tony Fillicelli of Sparrow
Lane Artisanal Vinegars.
In addition to being bowled over by the Sparrow Lane vinegars (which
are not widely available yet), our top commercial choices were (1)
Colavita, (2) Ponti and (3) a tie between Barengo and Pompeian.
by Laura Martin Bacon
Photos courtesy Laura Martin Bacon
On a sunny Sunday in late October, SFPFS members and guests gather
for an in-depth abalone adventure that includes an insider's look at
aquaculture, an expert cooking demo and a classic Coastside feast.
The fun started down on the docks at Half Moon Bay's historic Pillar
Point Harbor, where Google Executive Chef Olivia Wu and California
Abalone Company owner Doug Hayes teamed up to explain the ABCs of
abalone – from farm to table.
After an RFP process, the SFPFS website
committee has selected
Sara Waters
Design, based in Walnut Creek, to design the SFPFS new website.
SFPFS recently completed a logo redesign, with the goal of better
representing our diverse membership and portraying an urban, upscale
image. A new website look is needed to reflect this rebranding
effort and to address maintenance and usability problems.
Sara is an award-winning graphic designer and art director,
experienced with corporate identity, packaging, print collateral,
advertising, annual reports, web and multimedia. We are excited to
be working with her and her team to accomplish our goals.
The website committee includes Holly Krassner, Nona Lim, Dede
Sampson, Cathy Schreiber and Linda Yoshino.
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 The SFPFS is a
no-holds barred, food-and-wine focused professional
organization with 32 years of Bay Area food mastery under our belts.
Join Now and don't miss a thing.
Members who attended the AGM
were introduced to our 2011 SFPFS Board of Directors. We're looking
forward to a busy and exciting year under the leadership of these
dedicated volunteers. Please be sure to thank them for their service
when you see them at events.
For the full list of your new board, click below:
By Allison Kociuruba
Photo by Luca Travoto
A noted cookbook author who has won a Julia Child Cookbook Award and
two James Beard Awards, Marie Simmons has covered a wide range of
topics with her more than 15 cookbooks including 365 Ways to Cook
Pasta, The Good Egg, Fig Heaven and Things Cooks Love. She has also penned several
syndicated newspaper columns, Fresh & Fast for Los Angeles Times,
Cooking for Health for Bon Appétit and Simmons Sez in the
Contra Costa
Times.
To donate by check, email
admin@sfpfs.com
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