Since 1995, Kim Kissling’s artistry has been the centerpiece of more than 70 cookbooks, magazines, advertising campaigns, product packaging, television advertisements, and a feature film. Kim has worked with clients such as Dreyer’s, Annie Chun’s, and the promotions of Haagen Dazs, Ghirardelli Chocolate, and her work has been featured in magazines such as Bon Appetit, New York Times Magazine and Cooking Light. Kim attended Tante Marie’s Cooking School in San Francisco.
Eric Hagyard of Pott Wine was first entranced by alcoholic beverages at a young age, fascinated by the labels adorning the bottles while shopping with his father. Years later, while visiting his sister in California, he had a sensory epiphany tasting wine in the beautiful Napa Valley. Obsessed, he studied wine both from books and bottles. For a year and a half, he managed a fine wine shop in Middletown, CT where he continued to explore the vinous pleasures. Lavish tastings put on by importers and distributors afforded many opportunities to meet winemakers from around the world.
Following his gut and the good vibe he sensed from all these winemakers, Eric moved West. He got his foot in the door as a harvest intern at Crushpad, a unique winery in San Francisco. He stayed at Crushpad for the following year, working in the lab. Next stop: New Zealand, for a three-month position at a very small winery on the South Island. This past fall, returning to California for the harvest, Eric landed an internship with Aaron Pott. Now, as Aaron’s assistant winemaker he does all the grunt work for Pott Wine and Chester’s Anvil, and helps with the Blackbird, Bello Family, and Seven Stones projects.
Bryan Hermansson and Richard Brewer-Hay, two SF-based beer brewers (no, really), talk about the state of home-brewing and beer culture in the Bay Area and beyond. Bryan is trained as a Bio Engineer, but has evolved into a beer brewer. He is located on Clara St. in “amazing San Francisco, CA,” and has been homebrewing for 4 years now. You can follow his blog to hear more about his brewing expansion and inspiration. Enjoy!
Since 2003, the residence of Alyson and Richard Brewer-Hay has been known to family and friends as The Elizabeth Street Brewery. Located in Noe Valley, the ESB is a home brewpub for the people, by the people. In February, Imperial Jack, a strong version of Richard’s ESB recipe (named after his Grandfather – “Grandpa Jack” and brewed with past Sound Bites guest Shaun O’Sullivan) will be available to 21st Amendment customers as part of Strong Beer Month.
Kitty Greenwald, culinary fellow at the Montalvo Arts Center in Saratoga, California, discusses her fellowship, what brought her there, and what projects the future holds for her. According to her bio:
“Kitty has worked in kitchens abroad and at home. Beginning in New York, she founded Kitty’s Catering Servicio and catered a range of events for such clients as MoMa New York, Columbia University and the China Institute among others. Her two and a half years abroad began as an apprentice with organic farmers and artisans in the Piedmont and led her to restaurants in France, Italy and Portugal. While in Portugal she was the pastry chef at A Travessa, received favorable press, and authored a weekly food column for Destak, a daily with circulation in Portugal and Brazil. A set of her recipes appeared in the September 2008 issue of Real Simple Magazine. Most recently she worked with Slow Food Nation and guest curated the Slow Film Presentation at Yerba Buena Center for the Arts.”
Sam Mogannam, owner of Bi Rite Market, Bi Rite Creamery, and 18 Reasons, is a native San Franciscan who grew up working in Bi-Rite when his father owned the store. He started working there when he was six and vowed not to return when he was 18. He decided to pursue becoming a cook, and opened a restaurant in 1991 in SF’s FiDi (Rendezvous du Monde), at the age of 23. He took over Bi-Rite Market in 1997 and reopened in 1998, then opened the Bi-Rite Creamery with two partners, my wife, Anne Walker, and Kris Hoogerhyde.
In 2008 he started a mini-farm in Sonoma to supply the market with great produce and to learn more about the challenges of growing food organically, and also cofounded local not-for-profit 18 Reasons, designed to bring our community of guests and staff closer to the producers of our food. Sam keeps bees for honey on the roof of Bi-Rite and on the farm in Sonoma. He is working on a cookbook and market manual with Dabney Gough, to be published by Ten Speed Press in the Fall of 2011. Sam is the father of two amazing girls, aged 2.5 and 6.5, and loves what he does.
The star and producer of local web food review show Food Dude SF talk about their search for inexpensive and delicious grub in San Francisco. Check out the Dude’s bio:
“The San Francisco Food Dude is on a mission to find the best inexpensive food in San Francisco. There are plenty of places to get a good, even great, expensive meal here in “The Sanctuary City for the Rich.” The harder task is finding decent, quality food at reasonable, or even bargain prices. That’s what Food Dude is all about.”
Anthony Myint, founder and head chef of SF’s innovative street food pop-up, talks about his story, trends in food, and running a pro-social business.
Leif, an SF-based cook about town, has cooked for Secret Dinners, the Secret Cafe, Noise In My Kitchen, Dinner Discussion, Food Loyal, Living Rooms Events, Olive Green Catering, Meatpaper magazine, and sometimes even Chez Panisse. He has been part of food related activities at SFMOMA, YBCA, InCubate (Chicago), Catharine Clark Gallery, Southern Exposure, New Langton Arts, Triple Base Gallery, Baer Ridgeway, Anthony Meier Gallery, and 826 Valencia.
This week, I talked (and drank) beer with Shaun O’Sullivan of San Francisco’s 21st Amendment Brewery. If you don’t know about Shaun, he’s been making great beers for years in the Bay Area (check out his official bio here), and has recently put his efforts into transforming the reputation of canned beer by releasing some of his best brews in cans.
Shaun talks about how a childhood spent partly in Europe opened his mind to new tastes at an early age, discusses the beer career epiphany that took him from an LA law firm to the mid-90s craft beer scene in San Francisco, how his friends at legendary SF beer bar Toronado only carried his Watermelon Wheat beer one time (after he funked it up with some Belgian yeast), the ecological and practical advantages of canning craft beer, and what the future holds for 21st Amendment.
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