Strength through Hospitality
Thursday lunch time mid-March. Scattered showers mirrored our morning sensibilities as we worked on something new: bringing our high school students into one of San Francisco’s best restaurants to serve lunch to 40 unfamiliar guests. Some might call this a culminating collaboration between education and industry. We were wondering as culinary teachers if maybe we […]
NOPA Helps Us In So Many Ways – And Save The Date!
The people of NOPA Restaurant do heartfelt work. As Laurence says, their employees are “nice, smart and hard working.” They truly are. On Valentine’s Day NOPA closes their restaurants so the employees can take the time to volunteer throughout the City. For us that meant a group came and cleaned up our dormant garden (dormant […]
Indeed, we are cooking.
This is a working kitchen now. I stayed late on this afternoon to finish canning the last batch of grape jelly, made from donated grapes (NaStar Farms) and Barbera grape juice (Muir Made) – no pectin, so it is a softer texture – good for glazing sweet or savory items, or even as a […]
