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tv   [untitled]    December 16, 2014 1:30pm-2:01pm PST

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>> it total is san francisco experience because there's so many people and nationalities in this town to come to the airport especially everyone what have what they wanted. >> are repioneering or is this a model. >> we're definitely pioneers and in airport commemoration at least nationally if not intvrl we have many folks asking our our process and how we select our great operators. >> ♪ ♪ ♪ ♪ the food option in san francisco airport are phenomenal that's if
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it a lot of the airports >> yeah. >> you don't have the choice. >> some airports are all about food this is not many and this particular airport are amazing especially at the tirnl indicating and corey is my favorite i come one or two hours before my flight this is the life. >> we definitely try to use as many local grirnts as we can we use the goat cheese and we also use local vendors we use greenly produce they summarize the local soured products and the last one had 97 percent open that. >> wow. >> have you taken up anything
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unique or odd here. >> i've picked up a few things in napa valley i love checking chocolates there's a lot of types of chocolate and caramel corn. >> now this is a given right there. >> i'm curious about the customer externals and how people are richmond to this collection of cities you've put together not only of san francisco food in san francisco but food across the bay area. >> this type of market with the local savors the high-end products is great. >> i know people can't believe they're in an airport i really joy people picking up things for their friends and family and wait i don't have to be shopping now we want people take the
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opportunity at our location. >> how long has this been operating in san francisco and the late 18 hours it is one of the best places to get it coffee. >> we have intrrnl consumers that know of this original outlet here and come here for the coffee. >> so let's talk sandwiches. >> uh-huh. >> can you tell me how you came about naming our sandwiches from the katrero hills or 27 years i thought okay neighborhood and
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how do you keep it fresh you can answer that mia anyway you want. >> our broadened is we're going not irving preserves or packaged goods we take the time to incubate our jogger art if scratch people appreciate our work here. >> so you feel like out of captured the airport atmosphere. >> this is its own the city the airline crews and the bag handlers and the frequent travels travelers and we've established relationships it feels good. >> when i get lunch or come to
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eat the food i feel like i'm not city. i was kind of under the assumption you want to be done with our gifts you are down one time not true >> we have a lot of regulars we didn't think we'd find that here at the airport. >> people come in at least one a week for that the food and service and the atmosphere. >> the food is great in san francisco it's a coffee and i took an e calorie home every couple of weeks. >> i'm impressed i might come here on my own without a trip, you know, we have kids we could get a babysitter and have diner
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at the airport. >> this is a little bit of things for everybody there's plenty of restaurant to grab something and go otherwise in you want to sit you can enjoy the experience of local food. >> tell me about the future food. >> we're hoping to bring newer concepts out in san francisco and what our passengers want. >> i look forward to see what your cooking up (laughter) ♪ ♪ ♪ ♪ ♪ >> today we've shown you the only restaurant in san francisco from the comfortableing old stand but you don't have to be
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hungry sfo has changed what it is like to eat another an airport check out our oblige at tumbler dating.com >> hello. you're watching the show that explores san francisco's love affair with food. there are at least 18 farmers markets in san francisco alone, providing fresh and affordable to year-round. this is a great resource that does not break the bank.
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to show just how easy it can be to do just that, we have come up with something called the farmers' market challenge. we find someone who loves to cook, give them $20, and challenge them to create a delicious meal from ingredients found right here in the farmer's market. who did we find for today's challenge? >> today with regard to made a pot greater thanchapino. >> you only have $20 to spend. >> i know peter it is going to be tough, but i think i can do it. it is a san francisco classic. we are celebrating bay area food. we have nice beautiful plum tomatoes here. we have some beautiful fresh fish here. it will come together beautifully. >> many to cut out all this talk, and let's go shop. yeah.
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♪ >> what makes your dish unique? >> i like it spicy and smoky. i will take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish
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invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative. hello. anybody with sets their mind to it can cut. always nice to start chopping
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some vegetables and x and the delicious. all this double in view is this broth with great flavor. but your heart into it. make something that you, family, and friends will really enjoy. >> i am here with a manager at the heart of the city farmer's market in san francisco. thank you for joining us. tell us a little bit about the organization. >> we're 30 years old now. we started with 14 farmers, and it has grown out to over 80. >> what is the mission of the organization? >> this area has no grocery store spiller it is all mom-and- pop stores. we have this because it is needed. we knew it was needed. and the plaza needed somebody. it was empty. beautiful with city hall in the background. >> thank you for speaking with us. are you on the web? >> yes, hocfarmersmarket.org.
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>> check them out. thank you. >> welcome. the dish is ready. >> it looks and smells amazing. >> thank you. it was not easy to meet the $20 budget. i checked everybody out and found some great produce. really lovely seafood. i think that you are going to love it. >> do not be shy. cyou know this can run you $35 to $45 for a bowl, so it is great you did this for $20. >> this will feed four to six people. >> not if you invite me over for dinner. i am ready to dig in. >> i hope you'll love it. >> mmm. >> what do you think? >> i think i am going to need more. perhaps you can have all you
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want. >> i am produce the that you have crushed this farmer's market challenge by a landslide. the first, we're going to have to tally of your shopping list and see what you actually spend that the farmer's market. >> and go for it. >> incredible. you have shown us how to make super healthy, refresh chapino from the farmers market on the budget, that for the whole family. that is outstanding. >> thank you peter i am glad that you like it. i think anybody can do it. >> if you like the recipe for this dish, you can e-mail us at sfgtv@sfgov.org or reach out to us on facebook or twitter and we >> you're watching quick bite,
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the show that has san francisco. ♪ ♪ ♪ >> we're here at one of the many food centric districts of san francisco, the 18th street corridor which locals have affectionately dubbed the castro. a cross between castro and gastronomic. the bakery, pizza, and dolores park cafe, there is no end in sight for the mouth watering food options here. adding to the culinary delights is the family of business he which includes skylight creamery, skylight and the 18 raisin. >> skylight market has been here since 1940. it's been in the family since
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1964. his father and uncle bought the market and ran it through sam taking it over in 1998. at that point sam revamped the market. he installed a kitchen in the center of the market and really made it a place where chefs look forward to come. he created community through food. so, we designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we wouldn't exist if it weren't for all three of those components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006. the two pastry chefs who
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started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i
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think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like they can be included in the conversation. a lot of organizations i think which say we're going to teach cooking or we're going to teach gardening, or we're going to get in the policy side of the food from conversation. we say all of that is connected and we want to provide a place that feels really community oriented where you can be interested in multiple of those things or one of those things and have an entree point to meet people. we want to build community and we're using food as a means to that end. >> we have a wonderful organization to be involved with obviously coming from buy right where really everyone is treated very much like family. coming into 18 reasons which even more community focused is such a treat. we have these events in the
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evening and we really try and bring people together. people come in in groups, meet friends that they didn't even know they had before. our whole set up is focused on communal table. you can sit across from someone and start a conversation. we're excited about that. >> i never worked in catering or food service before. it's been really fun learning about where things are coming from, where things are served from. >> it is getting really popular. she's a wonderful teacher and i think it is a perfect match for us. it is not about home cooking. it's really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to
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empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here. >> we want them to walk away feeling like they have the tools to make change in their lives. whether that change is voting on an issue in a way that they
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will really confident about, or that change is how to understand why it is important to support our small farmers. each class has a different purpose, but what we hope is that when people leave here they understand how to achieve that goal and feel that they have the resources necessary to do that. >> are you inspired? maybe you want to learn how to have a patch in your backyard or cook better with fresh ingredients . or grab a quick bite with organic goodies. find out more about 18 reasons by going to 18 reasons.org and learn about buy right market and creamery by going to buy right market.com. and don't forget to check out our blog for more info on many of our episodes at sf quick bites.com. until next time, may the fork be with you. ♪ ♪ >> so chocolaty.
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mm. ♪ >> oh, this is awesome. oh, sorry. i thought we were done rolling. ♪ >> this coffee memory i remember having coffee with any grappled. in the old days myelogram ma get together >> i was six or seven i made a faces a good face. >> when i was younger i know it
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did something to my body. >> ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ >> i've been drinking coffee since i was 17 really the only thing i'm good at i was trying to find out what i was good at i got a job at the coffee shop i decided to do that the rest of my life. i like the process of the coffee and what are those beans where do they come from oh, they come from a fruit. >> the coffee stays with me since i was a kid i grew up and opened coffee shops everybody. in the 8 i visited over 11
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hundred coffee shops maybe more to see why people go to coffee shops >> we're searched the beans all over the world from east afghan and tokyo. >> when i wanted to do was get into aspect of the personal coffee and the processing and everything else there was multiple steps in making coffee and we did have a lighter roost because of the qualities of the keep once you roost it it home gisz the coffee. >> one thing about the coffee they were special blends and i spent seven years on one blend so that's my pleasure.
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each bean they were all chosen and blended with each with different cultural and beans is like people and those people give me a reputation i can't buy. people love you my clients love me they take me to the moves movies. >> fell in love with coffee and went to the coffee shops the community aspect i really enjoyed. >> i think it's important to have a place for people to show up and talk to their neighbors and recorrect. your surrounded with all those behalf communicated i communities >> i love my city san francisco has a good name my has every
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cultural in this planet living in san francisco it's a small city 7 by 7 but it's huge. ♪ ♪ ♪ ♪ ♪ ♪ ♪ >> i really like the idea of staying in the neighborhood and living in the mission i've lived here the whole time and the community really stick to it people talk about seattle and portland now they talk about seattle and san francisco. or portland and san francisco but san francisco is definitely on the cutting-edge of the coffee scene in the entire nation. >> there's so many romance in
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coffee is surrounds the sourcing of that and thinking about where it came from and how and coffee is wonderful. >> i know for a fact i was born to make coffee. i have a notice from the dad let the life i live speak for me and let's have a cup of coffee and talk about it. ♪ ♪ ♪ ♪ >> ♪ ♪ ♪ ♪ ♪
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♪ ♪ ♪ it looks at good and tastes good and it is good in my mouth pretty amazing. >> ♪ ♪ ♪ ♪ ♪ ♪ i am the executive chef i've been here as a chef at la concina since 2005 reason we do the festival and the reason we started to celebrate the spirit and talent and trivia and the hard work of the women in the la concina program if you walk up to my one on the block an owner operated routine i recipient it's a they're going
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to be doing the cooking from scratch where in the world can you find that >> i'm one of the owners we do rolls that are like suburbia that is crisp on the outside and this is rolled you up we don't this it has chinese sister-in-law and a little bit of entertain sprouts and we love it here. >> there are 6 grilled cheese grilled to the crisp on the outside outstanding salsa and a lot of things to dip it knocks you out and it's spicecy and delicious i was the first person that came
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here and we were not prepared for this every year we're prepared everybody thinks what they're doing and we can cookout of our home and so the festivals were part of the group we shove what we do and we w we tried to capture the spirit of xrifs. >> and there from there to sales and the hard part of the sales is 250 assess our market and creating a market opportunity giving limited risks and sales experience to our guys and
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