Porchlight: A Storytelling Series
Like the majority of Americans, you've probably experienced the agony and ecstasy of the food service industry firsthand. You know how the stolen kiss in the walk-in, the practical joke that goes too far, the dysfunctional family vibe, the long hours, and debatable pay can provide a lifetime of stories. For the seventh year running, we present one of our most popular themes, Kitchen Confidential. Good times from the front and back of the house.
BBQ Expert Dontaye Ball
Food writer Stephanie Lucianovic
Cook, teacher, writer Samin Nosrat
Poet and career waiter Horehound Stillpoint
Executive Chef at Locanda Anthony Strong
Bartender Rick Victorino
Dontaye Ball's passion for food ignited when he was 8 years old in the kitchen with his grandmother. He started with cakes and cookies and then moved on to roasting meat. In high school he got my first job washing dishes at a senior living home and later attended CCSF Culinary Arts program and spent some time in Europe. He has worked at Delfina, Delfina Pizza, Spork, Presidio Country Club, Google, Contigo, and Good Foods.
A former picky eater turned food writer, Stephanie V.W. Lucianovic of The Grub Report is a Bay Area writer, editor, ex-cheesemonger, and author of upcoming book Suffering Succotash: A Picky Eater's Quest to Understanding Why We Hate the Foods We Hate (Perigee July 2012).
Samin Nosrat's life has been molded by skillful teachers beginning with her mother, grandmothers, and aunts who made a home for her in the Persian kitchen. Her love of the written word was fostered at UC Berkeley, where Stephen Booth offered steadfast mentorship. Subsequent study with Michael Pollan made Samin appreciate the craft of writing from a journalistic perspective. Over the past decade, her culinary philosophy has been shaped by the Chez Panisse family, especially Alice Waters, Christopher Lee, Cal Peternell and David Tanis. Tuscan butcher Dario Cecchini and farmer extraordinaire Bob Cannard have provided counterpoints on how tradition and nature intersect with the food we put on our tables. Samin lives in Berkeley, California.
Horehound Stillpoint started working in restaurants when he was 14 years old. It wasn't legal, but it was very educational: he found out, for example, that there were some older men who liked looking at his butt. Two years later, he heard the name Dostoyevsky in high school and decided he wanted to be, well, something like whatever Dostoyevsky had been. Which is how yet another waiter/writer came into the world. His poetry has been published in yada yada yada and he currently works at a restaurant in the fourth level of Hell.
Anthony Strong, 29, might be known for his way with Italian cooking, but like many chefs, he cut his teeth on French technique, working as the sous chef at Vincenta contemporary upscale French restaurant in Minneapolis. From there the Iowa native went on to New York City to work at chef Eric Ripert's world-renowned Le Bernardin where he learned discipline and refined techniques. But it took moving to San Franciscowhere he was hired to work at Delfina in 2005 by James Beard Award winning chef Craig Stollto be humbled by the simple things, he says. For example, pizza dough, the deceptively finicky basic with a life of its own that Strong had to master for Pizzeria Delfina. To do this, Strong went on annual pilgrimages to Naples and the Almafi Coast. Today Strong serves as opening chef of Delfina's fourth restaurant, Locanda, located along the popular Valencia Street corridor in the Mission District. Locanda features a Roman menu, as well as a full bar with cocktails. After spending the summer of 2010 on a trip to Rome, Strong took the deep-dive into the cuisine, including Quinto Quarto (or offal) dishes, liberal doses of black pepper and guanciale and of course, the ancient city's famous pastas such as bucatini all'amatriciana and spaghetti carbonara.
The Streatery food truck will be on site selling delicious food!
Verdi Club (View)
2424 Mariposa St.
San Francisco, CA 94110
|Kid Friendly: No|
|Dog Friendly: No|