Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview
LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake
LGBT Pride Profile: Culinary Artist Yasmin Golan
LGBT Pride Profile: Waiter and Writer Michael Procopio
LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry
LGBT Pride Profile: Palomino Chef Adam Jones
Q&A with Simon Doonan, Author of "Gay Men Don’t Get Fat"
San Francisco Pride Eats
Sponsored
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Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Bayview District residents Kristin Jenkins and Barclay Nicholson have lives that entwine the personal and professional. The domestic partners operate two growing food businesses that both have \"SF\" in the name: Nosh SF and SF Private Chef. They also have a dream to create a community garden to help kids learn about where food comes from.","status":"publish","parent":0,"modified":1403899471,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1620},"headData":{"title":"Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview | KQED","description":"Bayview District residents Kristin Jenkins and Barclay Nicholson have lives that entwine the personal and professional. The domestic partners operate two growing food businesses that both have "SF" in the name: Nosh SF and SF Private Chef. They also have a dream to create a community garden to help kids learn about where food comes from.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview","datePublished":"2013-08-09T15:00:29.000Z","dateModified":"2014-06-27T20:04:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66008 http://blogs.kqed.org/bayareabites/?p=66008","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/09/catering-entrepreneurs-build-a-business-and-plan-a-community-garden-in-bayview/","disqusTitle":"Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview","path":"/bayareabites/66008/catering-entrepreneurs-build-a-business-and-plan-a-community-garden-in-bayview","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66952\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\">\u003cimg class=\"size-full wp-image-66952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\" alt=\"Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66008/catering-entrepreneurs-build-a-business-and-plan-a-community-garden-in-bayview","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_11296","bayareabites_9668","bayareabites_11449","bayareabites_2329","bayareabites_9448","bayareabites_9445","bayareabites_14745"],"featImg":"bayareabites_67487","label":"bayareabites"},"bayareabites_63436":{"type":"posts","id":"bayareabites_63436","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63436","score":null,"sort":[1371229084000]},"guestAuthors":[],"slug":"lgbt-pride-profile-punk-domestics-founder-writer-sean-timberlake","title":"LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake ","publishDate":1371229084,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63445\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\" alt=\"Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\" width=\"640\" height=\"425\" class=\"size-full wp-image-63445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>For those of us who still fear homey kitchen tasks like curing our own bacon or the seemingly simple act of getting a delicious and even interesting jam going (raw blueberry-blackberry Chia seed jam, anyone?) there is definitely help. \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> is a \"yes you can\" site launched by San Francisco-based founder Sean Timberlake nearly three years ago and is an informative and approachable food-based community -- spanning cheese, home brewing, infusions and liqueurs, and other culinary pursuits. Timberlake is a friendly and witty San Francisco professional wordsmith (clients currently include \u003ca href=\"http://www.williams-sonoma.com/\">Williams-Sonoma\u003c/a>) who also mans the \u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a> food blog, which is still running strong after seven years. Timberlake and his husband, real estate agent \u003ca href=\"http://dpaulsf.com/\">dpaul brown\u003c/a> live in Noe Valley and often attend food events together. The duo are both longtime supporters and guides for \u003ca href=\"http://www.sfcityguides.org/\">San Francisco City Guides\u003c/a> and Timberlake also leads culinary walking tours for \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a>. Having spent time with Timberlake throughout the years, I can’t think of a better person to stroll the Mission and nosh on local San Francisco delectables.\u003c/p>\n\u003cfigure id=\"attachment_63443\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\" alt=\" Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\" width=\"720\" height=\"484\" class=\"size-full wp-image-63443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in CA. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Timberlake about his own experience recently. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you and your husband dpaul meet? How long have you been together?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> dpaul and I have collaborated on many things. We had a tee-shirt business with a friend in the 90s, and he has been my photographer both when I was a travel editor and for Hedonia, as well as some of my freelance work. He also contributes with the food -- preparation and styling (and eating). I’m currently helping him with content needs for his real estate business, including his newsletter. We try to make it interesting for everyone, covering both trends in the market as well as food and lifestyle news about San Francisco.\u003c/p>\n\u003cp>We met 21 years ago this month, via a personals ad in the Bay Times -- pre-internet! Though it turned out that we had met multiple times before. He had just broken up with an acquaintance of mine, and so we had some friends in common. We first “married” in 1993, registering for domestic partnership in San Francisco, the greatest extent of legality we could have at that time. We “married” again in 2004, registering for domestic partnership in the state of California. And we married, no air quotes, in 2008, in the narrow window of opportunity between the CA Supreme Court overturning Prop 22 and the passage of Prop 8. We remain legally married, as do thousands of other same-sex couples in California. This September we celebrate our 20th, 9th and 5th anniversaries. \u003c/p>\n\u003cfigure id=\"attachment_63448\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\" alt=\"dpaul and Sean's third and legal wedding. Photo: Anita Crotty\" width=\"481\" height=\"640\" class=\"size-full wp-image-63448\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul and Sean's third and legal wedding. Photo: \u003ca href=\"http://www.flickr.com/photos/marriedwithdinner/2893972713/in/set-72157607551721135/\">Anita Crotty\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world that you work in?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> My entry into the professional food world was as a writer and blogger, and overall that’s a very accepting sphere. Just before BlogHer Food 2010, here in San Francisco, I joked in a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/blogher_food_is_so_gay.php\">piece\u003c/a> that 80% of food bloggers are women, and of the balance, 80% of the men are gay. Many of the most prominent and esteemed male food bloggers are gay, like \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>, \u003ca href=\"http://www.amateurgourmet.com/author/adrober\">Adam Roberts\u003c/a> and local up-and-comers (and personal friends) \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a>. So, I can’t say that I’ve experienced any outright homophobia among my peers. \u003c/p>\n\u003cp>But of course, having a blog means being exposed to a broader audience. Even so, only once have I encountered any push back from the general public. Shortly after Prop 8 passed, I wrote a \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2008/11/ropa-vieja-cuban-shredded-beef.html\">rant\u003c/a> on it that segued into a recipe for \u003cem>ropa vieja\u003c/em>. Someone came across it, apparently from searching for \u003cem>ropa vieja\u003c/em> recipes, and left a comment about marriage being between a man and a woman the way God ordained it to be. Her one comment sparked dozens of responses refuting hers with rational points about constitutional law, religious freedom and more supporting the right for same-sex marriage. It was awesome.\u003c/p>\n\u003cp>With my community site, Punk Domestics, my sexuality doesn’t really come into play. I don’t hide it -- my bio on the About page clearly references dpaul -- but the site is not about me; it’s about a huge, robust community of DIY foodies. Many of my contributors are LGBT, most are not. If any of them out there have a problem with homosexuality, it doesn’t come up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find some areas of the food world more accepting than others?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I think acceptance is generally on the rise, and at least here in San Francisco I’ve never noticed an area that’s expressly homophobic. However, I would love to see more visibility for openly LGBT farmers (they exist!). Then again, I would love to see more visibility for all farmers. It’s grueling, thankless work, and these people literally feed us every single day. We owe them our attention and admiration.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I’ve been unapologetically out for over 25 years, long before I was writing about food, or anything for that matter. My first career, in the late 80s and early 90s, was in theater, albeit on the technical side, sets and props. It was like being a reverse minority: Most of the people on the technical side were straight, but the industry overall is so overwhelmingly gay, there was no issue of acceptance. If anything, I think I got more confusion from the gays on the performance and costuming side, seeing little gay me covered in sawdust and paint. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I often joke about the Lesbian Food Mafia. There are relatively few openly gay male chefs of note in the Bay Area, but some of our most esteemed female chefs and other food professionals are out. I don’t really know why that is. Where gay men are most prevalent and influential, though, is in the food media world. It’s as if we all descend from \u003ca href=\"http://www.huffingtonpost.com/michelangelo-signorile/james-beard-foundation-pr_b_1439135.html\">James Beard\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I used to be an editor for a now-defunct travel publication that recently rebooted as ManAboutWorld. Back in the early 2000s, we had to make a point to find the places where gays and lesbians would frequent. Nowadays, I don’t see as much of that; we’re everywhere. Conversely, as restaurants in the Castro are improving (thank heavens!), places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://www.fablesf.com/\">Fable\u003c/a> are drawing in a more homogenized crowd. I think back to the days of Ryan’s or The Patio, which felt like the brunching version of 70s discos, and that just doesn’t exist anymore.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> is probably our most frequented restaurant, in part because it’s a block from our house and because Brett and Elan Emerson are personal friends, but mainly because the food is amazing. We love to sit at the cava bar and chat up the staff. \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a> is another fave, and again Sharon and her wife Alisha are buds. They came on my Punk Domestics trip to Italy last year, which we’re reprising, \u003ca href=\"http://www.punkdomestics.com/italy2013\">this fall\u003c/a>. \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and our favorite splurge is a languid evening of \u003cem>omakaze\u003c/em> at \u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a> with the boisterous Tim Archuleta. As for watering holes, we’re fans of both \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and \u003ca href=\"http://www.churchillsf.com/\">Churchill\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I just go on about being me same old gay self. Come Pride weekend, we’ll probably spend a couple hours at Pink Saturday, and on Pride itself we love to find a restaurant on Market Street somewhere between the festival and the Castro, sit in the window and watch the real parade. \u003c/p>\n\u003cfigure id=\"attachment_63447\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\" alt=\"dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\" width=\"960\" height=\"720\" class=\"size-full wp-image-63447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"June is LGBT Pride Month. There is so much energy focused on equal rights for the LGBT community right now, especially in CA. Punk Domestics (a site for DIY foodies) founder Sean Timberlake is a longtime San Francisco resident who has married his husband, dpaul brown a total of three times. Timberlake shares what it’s like to be out in the food blogging world as well as his picks on where to eat and drink.","status":"publish","parent":0,"modified":1403899548,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1535},"headData":{"title":"LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake | KQED","description":"June is LGBT Pride Month. There is so much energy focused on equal rights for the LGBT community right now, especially in CA. Punk Domestics (a site for DIY foodies) founder Sean Timberlake is a longtime San Francisco resident who has married his husband, dpaul brown a total of three times. Timberlake shares what it’s like to be out in the food blogging world as well as his picks on where to eat and drink.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake ","datePublished":"2013-06-14T16:58:04.000Z","dateModified":"2014-06-27T20:05:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63436 http://blogs.kqed.org/bayareabites/?p=63436","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/14/lgbt-pride-profile-punk-domestics-founder-writer-sean-timberlake/","disqusTitle":"LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake ","path":"/bayareabites/63436/lgbt-pride-profile-punk-domestics-founder-writer-sean-timberlake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63445\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\" alt=\"Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\" width=\"640\" height=\"425\" class=\"size-full wp-image-63445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>For those of us who still fear homey kitchen tasks like curing our own bacon or the seemingly simple act of getting a delicious and even interesting jam going (raw blueberry-blackberry Chia seed jam, anyone?) there is definitely help. \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> is a \"yes you can\" site launched by San Francisco-based founder Sean Timberlake nearly three years ago and is an informative and approachable food-based community -- spanning cheese, home brewing, infusions and liqueurs, and other culinary pursuits. Timberlake is a friendly and witty San Francisco professional wordsmith (clients currently include \u003ca href=\"http://www.williams-sonoma.com/\">Williams-Sonoma\u003c/a>) who also mans the \u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a> food blog, which is still running strong after seven years. Timberlake and his husband, real estate agent \u003ca href=\"http://dpaulsf.com/\">dpaul brown\u003c/a> live in Noe Valley and often attend food events together. The duo are both longtime supporters and guides for \u003ca href=\"http://www.sfcityguides.org/\">San Francisco City Guides\u003c/a> and Timberlake also leads culinary walking tours for \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a>. Having spent time with Timberlake throughout the years, I can’t think of a better person to stroll the Mission and nosh on local San Francisco delectables.\u003c/p>\n\u003cfigure id=\"attachment_63443\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\" alt=\" Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\" width=\"720\" height=\"484\" class=\"size-full wp-image-63443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in CA. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Timberlake about his own experience recently. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you and your husband dpaul meet? How long have you been together?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> dpaul and I have collaborated on many things. We had a tee-shirt business with a friend in the 90s, and he has been my photographer both when I was a travel editor and for Hedonia, as well as some of my freelance work. He also contributes with the food -- preparation and styling (and eating). I’m currently helping him with content needs for his real estate business, including his newsletter. We try to make it interesting for everyone, covering both trends in the market as well as food and lifestyle news about San Francisco.\u003c/p>\n\u003cp>We met 21 years ago this month, via a personals ad in the Bay Times -- pre-internet! Though it turned out that we had met multiple times before. He had just broken up with an acquaintance of mine, and so we had some friends in common. We first “married” in 1993, registering for domestic partnership in San Francisco, the greatest extent of legality we could have at that time. We “married” again in 2004, registering for domestic partnership in the state of California. And we married, no air quotes, in 2008, in the narrow window of opportunity between the CA Supreme Court overturning Prop 22 and the passage of Prop 8. We remain legally married, as do thousands of other same-sex couples in California. This September we celebrate our 20th, 9th and 5th anniversaries. \u003c/p>\n\u003cfigure id=\"attachment_63448\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\" alt=\"dpaul and Sean's third and legal wedding. Photo: Anita Crotty\" width=\"481\" height=\"640\" class=\"size-full wp-image-63448\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul and Sean's third and legal wedding. Photo: \u003ca href=\"http://www.flickr.com/photos/marriedwithdinner/2893972713/in/set-72157607551721135/\">Anita Crotty\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world that you work in?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> My entry into the professional food world was as a writer and blogger, and overall that’s a very accepting sphere. Just before BlogHer Food 2010, here in San Francisco, I joked in a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/blogher_food_is_so_gay.php\">piece\u003c/a> that 80% of food bloggers are women, and of the balance, 80% of the men are gay. Many of the most prominent and esteemed male food bloggers are gay, like \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>, \u003ca href=\"http://www.amateurgourmet.com/author/adrober\">Adam Roberts\u003c/a> and local up-and-comers (and personal friends) \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a>. So, I can’t say that I’ve experienced any outright homophobia among my peers. \u003c/p>\n\u003cp>But of course, having a blog means being exposed to a broader audience. Even so, only once have I encountered any push back from the general public. Shortly after Prop 8 passed, I wrote a \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2008/11/ropa-vieja-cuban-shredded-beef.html\">rant\u003c/a> on it that segued into a recipe for \u003cem>ropa vieja\u003c/em>. Someone came across it, apparently from searching for \u003cem>ropa vieja\u003c/em> recipes, and left a comment about marriage being between a man and a woman the way God ordained it to be. Her one comment sparked dozens of responses refuting hers with rational points about constitutional law, religious freedom and more supporting the right for same-sex marriage. It was awesome.\u003c/p>\n\u003cp>With my community site, Punk Domestics, my sexuality doesn’t really come into play. I don’t hide it -- my bio on the About page clearly references dpaul -- but the site is not about me; it’s about a huge, robust community of DIY foodies. Many of my contributors are LGBT, most are not. If any of them out there have a problem with homosexuality, it doesn’t come up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find some areas of the food world more accepting than others?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I think acceptance is generally on the rise, and at least here in San Francisco I’ve never noticed an area that’s expressly homophobic. However, I would love to see more visibility for openly LGBT farmers (they exist!). Then again, I would love to see more visibility for all farmers. It’s grueling, thankless work, and these people literally feed us every single day. We owe them our attention and admiration.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I’ve been unapologetically out for over 25 years, long before I was writing about food, or anything for that matter. My first career, in the late 80s and early 90s, was in theater, albeit on the technical side, sets and props. It was like being a reverse minority: Most of the people on the technical side were straight, but the industry overall is so overwhelmingly gay, there was no issue of acceptance. If anything, I think I got more confusion from the gays on the performance and costuming side, seeing little gay me covered in sawdust and paint. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I often joke about the Lesbian Food Mafia. There are relatively few openly gay male chefs of note in the Bay Area, but some of our most esteemed female chefs and other food professionals are out. I don’t really know why that is. Where gay men are most prevalent and influential, though, is in the food media world. It’s as if we all descend from \u003ca href=\"http://www.huffingtonpost.com/michelangelo-signorile/james-beard-foundation-pr_b_1439135.html\">James Beard\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I used to be an editor for a now-defunct travel publication that recently rebooted as ManAboutWorld. Back in the early 2000s, we had to make a point to find the places where gays and lesbians would frequent. Nowadays, I don’t see as much of that; we’re everywhere. Conversely, as restaurants in the Castro are improving (thank heavens!), places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://www.fablesf.com/\">Fable\u003c/a> are drawing in a more homogenized crowd. I think back to the days of Ryan’s or The Patio, which felt like the brunching version of 70s discos, and that just doesn’t exist anymore.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> is probably our most frequented restaurant, in part because it’s a block from our house and because Brett and Elan Emerson are personal friends, but mainly because the food is amazing. We love to sit at the cava bar and chat up the staff. \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a> is another fave, and again Sharon and her wife Alisha are buds. They came on my Punk Domestics trip to Italy last year, which we’re reprising, \u003ca href=\"http://www.punkdomestics.com/italy2013\">this fall\u003c/a>. \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and our favorite splurge is a languid evening of \u003cem>omakaze\u003c/em> at \u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a> with the boisterous Tim Archuleta. As for watering holes, we’re fans of both \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and \u003ca href=\"http://www.churchillsf.com/\">Churchill\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I just go on about being me same old gay self. Come Pride weekend, we’ll probably spend a couple hours at Pink Saturday, and on Pride itself we love to find a restaurant on Market Street somewhere between the festival and the Castro, sit in the window and watch the real parade. \u003c/p>\n\u003cfigure id=\"attachment_63447\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\" alt=\"dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\" width=\"960\" height=\"720\" class=\"size-full wp-image-63447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63436/lgbt-pride-profile-punk-domestics-founder-writer-sean-timberlake","authors":["5092"],"categories":["bayareabites_109","bayareabites_1865","bayareabites_1763"],"tags":["bayareabites_11831","bayareabites_11449","bayareabites_11830","bayareabites_2329","bayareabites_9448","bayareabites_9445","bayareabites_1591","bayareabites_8739","bayareabites_14745","bayareabites_8732"],"featImg":"bayareabites_63475","label":"bayareabites"},"bayareabites_44839":{"type":"posts","id":"bayareabites_44839","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44839","score":null,"sort":[1340559655000]},"guestAuthors":[],"slug":"lgbt-pride-profile-culinary-artist-yasmin-golan","title":"LGBT Pride Profile: Culinary Artist Yasmin Golan","publishDate":1340559655,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\" alt=\"Yasmin Golan photo courtesy of Eli Africa\" title=\"Yasmin Golan photo courtesy of Eli Africa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44977\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan photo courtesy of Eli Africa\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We’ve talked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> so far. Next up is a chef and culinary artist named Yasmin Golan, 33. She spends much of her time working for \u003ca href=\"http://calicopiekitchen.wordpress.com/about/\">Calico Pie\u003c/a> where she creates private food events and lessons. Golan is also one of the brains behind the gay pop-up \u003ca href=\"http://queerfoodforlove.blogspot.com/\">Queer Food For Love\u003c/a>. Chez Panisse, Incanto, Boulette’s Larder and Eccolo are among the restaurants where Golan trained and cooked before branching out to other artistic and food related projects. Bay Area Bites interviewed Golan via telephone and email recently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\" alt=\"Yasmin Fixing Pretty Platter\" title=\"Yasmin Fixing Pretty Platter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44899\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan working and creating with food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is your work going? What’s new?\u003c/strong>\u003cbr>\nI am an interdisciplinary culinary artist who creates one of a kind dinners and pop-ups, usually around themes involving some kind of storytelling. Some of my past projects have included Queer Food For Love, a collaborative pop-up restaurant I co-organized in San Francisco for four years with queer cooks and artists; solo projects through my catering business, Calico Pie, exploring issues like food wastes and worm composting, the wars in Iraq and Afghanistan, and biographical dinners that tell personal stories of Diaspora and migration through food. My current project is starting a bike-up grocery in Oakland, called \u003ca href=\"https://www.facebook.com/HumblebeeGrocery\">Humblebee Grocery\u003c/a>, to provide week-round access to fresh produce and artisan foods east of Lake Merritt.\u003c/p>\n\u003cp>\u003cstrong>Where do you live? How did you and your partner meet?\u003c/strong>\u003cbr>\nI currently live with my partner Ami in Oakland. We fell in love over a picnic after I taught a cooking class in their shop. We raise animals, grow food together, worm compost, and keep bees in a multiracial, mixed-class neighborhood that we love. As a couple we are always thinking about how we can get our household more sustainable, by eliminating plastics from our lives or using reclaimed wood, or getting around by bicycle and biodiesel. Ultimately, we strive to create neighborhoods that are sustainable, too, serving local needs and creating jobs with dignity that treat people, plants, and animals with respect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was based out of San Francisco around the Mission for seven years and I feel like I’m just another casualty of gentrification of the city. I love Oakland but mourn the way the Mission is turning into a suburb of Silicon Valley. Hopefully people like me can bring the community spirit to organizing and queer arts stuff. I definitely feel passionate about Oakland, and I'm involved in and sad about what’s happening. It’s all interconnected. \u003c/p>\n\u003cp>As a queer, a majority of my stuff is in the city. Everyone’s scattering for survival. Queer Food for Love was an intersection between art and love and came out of time that people could whittle away from their day jobs. None of us got paid for that. We could find underground spaces and it required all of us to take time away from our jobs. People from that project had to scatter and look after themselves rather than the community. \u003c/p>\n\u003cp>Ami has lived in Oakland for a few years. I see tons of queer people. There are events here and there but there’s not that sense of running into people to get coffee like in the Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\" alt=\"Yasmin Serving\" title=\"Yasmin Serving\" width=\"500\" height=\"458\" class=\"alignnone size-full wp-image-44900\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan (R) serving food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist…what is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nVery little gratitude is paid to women and people of color who work in food establishments, including the farm workers, waitresses, cooks, and dishwashers. When more women become self-employed and support each other's businesses; when restaurant workers organize and form unions to resist exploitation; when workers form co-operatives -- I think more women, queer people, and folks of color will share the benefits and profits of growing, preparing, and serving food as a livelihood. Yes, the current food system operates within a framework of globalized racism, sexism, and class exploitation, but queer and feminist folks can help invent the future and create new systems for the production and distribution of food.\u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nI feel like gender presentation does play a role in how people are treated in the workplace. As a femme I found it necessary to butch it up in kitchens to be taken seriously by straight men, and I'm sure a lot of straight women do, too. Does the gender role-playing in the kitchen make the food taste better? No. The more I work for myself, the less harassment I have to deal with, because I can focus on food and community-building instead of ignorance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\" alt=\"Yasmins Platter June 2012 \" title=\"Yasmins Platter June 2012 \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44901\">\u003c/a>\u003cbr>\n\u003cem>Where art and food intersect: Yasmin Golan's finished creation. Photo courtesy of Yasmin Golan.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a food professional? Has being an LGBT person affected your career in any particular way?\u003c/strong>\u003cbr>\nAs a self-employed person I can say I am a queer, feminist chef -- and people who would like to see the world made safer for women and queer people can support what I do. Economic empowerment is very important to being able to say who I am and what I believe. Those who resonate with the message can then come out, too. If I say I am a queer person who is concerned about global warming and I want to start a business that reflects that, then I am making the world safer for others who want that, too. Coming out means standing up for what is more important to you than money.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world and in the Bay Area?\u003c/strong>\u003cbr>\nI see women being inspired by each other to start their own businesses, and trans people inspired by other trans people to work for themselves. Empowerment is how queer people are making the world safer for ourselves.\u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nI think more dykes and trans artists in San Francisco probably wrote books and put on performances and organized events and made art on diets of burritos and beer than any other food the city has to offer.\u003c/p>\n\u003cp>But if you really want to go somewhere queer, I recommend you shop at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI like to spend Pride weekend picnicking in the park with friends or camping in nature to remember what is really important to me: community, food, nature, love, and chosen family.\u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles culinary artist Yasmin Golan, who lives in Oakland and has worked locally in the pop-up scene and restaurant world. Golan’s ideas on cooking and living are based around community and sustainability.","status":"publish","parent":0,"modified":1340601472,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1236},"headData":{"title":"LGBT Pride Profile: Culinary Artist Yasmin Golan | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles culinary artist Yasmin Golan, who lives in Oakland and has worked locally in the pop-up scene and restaurant world. Golan’s ideas on cooking and living are based around community and sustainability.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride Profile: Culinary Artist Yasmin Golan","datePublished":"2012-06-24T17:40:55.000Z","dateModified":"2012-06-25T05:17:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44839 http://blogs.kqed.org/bayareabites/?p=44839","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/24/lgbt-pride-profile-culinary-artist-yasmin-golan/","disqusTitle":"LGBT Pride Profile: Culinary Artist Yasmin Golan","path":"/bayareabites/44839/lgbt-pride-profile-culinary-artist-yasmin-golan","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\" alt=\"Yasmin Golan photo courtesy of Eli Africa\" title=\"Yasmin Golan photo courtesy of Eli Africa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44977\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan photo courtesy of Eli Africa\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We’ve talked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> so far. Next up is a chef and culinary artist named Yasmin Golan, 33. She spends much of her time working for \u003ca href=\"http://calicopiekitchen.wordpress.com/about/\">Calico Pie\u003c/a> where she creates private food events and lessons. Golan is also one of the brains behind the gay pop-up \u003ca href=\"http://queerfoodforlove.blogspot.com/\">Queer Food For Love\u003c/a>. Chez Panisse, Incanto, Boulette’s Larder and Eccolo are among the restaurants where Golan trained and cooked before branching out to other artistic and food related projects. Bay Area Bites interviewed Golan via telephone and email recently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\" alt=\"Yasmin Fixing Pretty Platter\" title=\"Yasmin Fixing Pretty Platter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44899\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan working and creating with food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is your work going? What’s new?\u003c/strong>\u003cbr>\nI am an interdisciplinary culinary artist who creates one of a kind dinners and pop-ups, usually around themes involving some kind of storytelling. Some of my past projects have included Queer Food For Love, a collaborative pop-up restaurant I co-organized in San Francisco for four years with queer cooks and artists; solo projects through my catering business, Calico Pie, exploring issues like food wastes and worm composting, the wars in Iraq and Afghanistan, and biographical dinners that tell personal stories of Diaspora and migration through food. My current project is starting a bike-up grocery in Oakland, called \u003ca href=\"https://www.facebook.com/HumblebeeGrocery\">Humblebee Grocery\u003c/a>, to provide week-round access to fresh produce and artisan foods east of Lake Merritt.\u003c/p>\n\u003cp>\u003cstrong>Where do you live? How did you and your partner meet?\u003c/strong>\u003cbr>\nI currently live with my partner Ami in Oakland. We fell in love over a picnic after I taught a cooking class in their shop. We raise animals, grow food together, worm compost, and keep bees in a multiracial, mixed-class neighborhood that we love. As a couple we are always thinking about how we can get our household more sustainable, by eliminating plastics from our lives or using reclaimed wood, or getting around by bicycle and biodiesel. Ultimately, we strive to create neighborhoods that are sustainable, too, serving local needs and creating jobs with dignity that treat people, plants, and animals with respect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was based out of San Francisco around the Mission for seven years and I feel like I’m just another casualty of gentrification of the city. I love Oakland but mourn the way the Mission is turning into a suburb of Silicon Valley. Hopefully people like me can bring the community spirit to organizing and queer arts stuff. I definitely feel passionate about Oakland, and I'm involved in and sad about what’s happening. It’s all interconnected. \u003c/p>\n\u003cp>As a queer, a majority of my stuff is in the city. Everyone’s scattering for survival. Queer Food for Love was an intersection between art and love and came out of time that people could whittle away from their day jobs. None of us got paid for that. We could find underground spaces and it required all of us to take time away from our jobs. People from that project had to scatter and look after themselves rather than the community. \u003c/p>\n\u003cp>Ami has lived in Oakland for a few years. I see tons of queer people. There are events here and there but there’s not that sense of running into people to get coffee like in the Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\" alt=\"Yasmin Serving\" title=\"Yasmin Serving\" width=\"500\" height=\"458\" class=\"alignnone size-full wp-image-44900\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan (R) serving food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist…what is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nVery little gratitude is paid to women and people of color who work in food establishments, including the farm workers, waitresses, cooks, and dishwashers. When more women become self-employed and support each other's businesses; when restaurant workers organize and form unions to resist exploitation; when workers form co-operatives -- I think more women, queer people, and folks of color will share the benefits and profits of growing, preparing, and serving food as a livelihood. Yes, the current food system operates within a framework of globalized racism, sexism, and class exploitation, but queer and feminist folks can help invent the future and create new systems for the production and distribution of food.\u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nI feel like gender presentation does play a role in how people are treated in the workplace. As a femme I found it necessary to butch it up in kitchens to be taken seriously by straight men, and I'm sure a lot of straight women do, too. Does the gender role-playing in the kitchen make the food taste better? No. The more I work for myself, the less harassment I have to deal with, because I can focus on food and community-building instead of ignorance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\" alt=\"Yasmins Platter June 2012 \" title=\"Yasmins Platter June 2012 \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44901\">\u003c/a>\u003cbr>\n\u003cem>Where art and food intersect: Yasmin Golan's finished creation. Photo courtesy of Yasmin Golan.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a food professional? Has being an LGBT person affected your career in any particular way?\u003c/strong>\u003cbr>\nAs a self-employed person I can say I am a queer, feminist chef -- and people who would like to see the world made safer for women and queer people can support what I do. Economic empowerment is very important to being able to say who I am and what I believe. Those who resonate with the message can then come out, too. If I say I am a queer person who is concerned about global warming and I want to start a business that reflects that, then I am making the world safer for others who want that, too. Coming out means standing up for what is more important to you than money.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world and in the Bay Area?\u003c/strong>\u003cbr>\nI see women being inspired by each other to start their own businesses, and trans people inspired by other trans people to work for themselves. Empowerment is how queer people are making the world safer for ourselves.\u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nI think more dykes and trans artists in San Francisco probably wrote books and put on performances and organized events and made art on diets of burritos and beer than any other food the city has to offer.\u003c/p>\n\u003cp>But if you really want to go somewhere queer, I recommend you shop at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI like to spend Pride weekend picnicking in the park with friends or camping in nature to remember what is really important to me: community, food, nature, love, and chosen family.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44839/lgbt-pride-profile-culinary-artist-yasmin-golan","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2638","bayareabites_2407","bayareabites_4084","bayareabites_2554","bayareabites_1146","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_90","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_10539","bayareabites_2329","bayareabites_9448","bayareabites_2311","bayareabites_14757","bayareabites_10541","bayareabites_10540","bayareabites_10538"],"featImg":"bayareabites_44977","label":"bayareabites"},"bayareabites_44804":{"type":"posts","id":"bayareabites_44804","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44804","score":null,"sort":[1340299241000]},"guestAuthors":[],"slug":"lgbt-pride-profile-waiter-and-writer-michael-procopio","title":"LGBT Pride Profile: Waiter and Writer Michael Procopio","publishDate":1340299241,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Procopio_DryBABJune2012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Procopio_DryBABJune2012.jpg\" alt=\"Michael Procopio\" title=\"Michael Procopio\" width=\"560\" class=\"alignnone size-full wp-image-44862\">\u003c/a>\u003cbr>\n\u003cem>Michael Procopio photo courtesy of Julie Michelle Photography\u003c/em> \u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs and personalities who keep us sated 365 days of the year. We’ve talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, and chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> of the upcoming Juhu Beach Club. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/procopster\">Michael Procopio\u003c/a> was on the top of our list of folks to talk to because he is funny and smart. Readers may remember his witty writing from his days here as a Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">contributor\u003c/a>. He currently turns out great lines like these at his \u003ca href=\"http://foodforthethoughtless.com/\">Food for the Thoughtless\u003c/a> blog: \u003c/p>\n\u003cblockquote>\u003cp>“If the dough has become too warm at this point (read: if it feels as droopy as a retired wet nurse’s bosom) place the folded dough onto a tray and pop it into the freezer until it is once again pert.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s this one, \u003cem>“Wash hands as thoroughly as if you were about to perform surgery on your own grandmother.”\u003c/em> Procopio lives in North Pacific Heights and attended the California Culinary Academy. He grew up in Anaheim and is a professional waiter who also has experience cooking in restaurants. Procopio was interviewed via telephone recently. \u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nMy experience has been very good actually. When I worked in the kitchen, I worked in a small restaurant for a Kiwi woman who was actually wonderful. I never had any problem in a restaurant kitchen. Oddly the only homophobia and discrimination was from someone famous that I’d rather not get into. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Octopus_ProcopioBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Octopus_ProcopioBAB.jpg\" alt=\"\" title=\"560Octopus_ProcopioBAB\" width=\"560\" class=\"alignnone size-full wp-image-44861\">\u003c/a>\u003cbr>\n\u003cem>Michael Procopio photo courtesy of Julie Michelle Photography\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women? \u003c/strong>\u003cbr>\nMost of my career has been spent as a waiter. It’s been 20 years of waiting tables. There’s one woman in the kitchen at the restaurant where I work and she’s openly gay. She sort of straddles the two worlds because she’s on the floor as well. Our pastry chef was joking that gay men are in the pastry department and gay women are on the line, cooking. It seems a bit of a stereotype but at least it’s true in our restaurant. We’ve got a great kitchen staff. I think they’re all really nice people and they kick ass. If you don’t work well, that’s going to be more of an issue than whether you’re a man or woman. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a service professional? Has being an LGBT person affected you career in any particular way?\u003c/strong>\u003cbr>\nI was already out. I’ve lived here for 17 years. I’ve never had an issue. It’s just a part of who I am. It doesn’t define me as a person and a waiter. My sensibilities and humor come through individually. I don't see it as gayness, I see it as Michael-ness and it can be a non-issue. I can’t speak for anybody but we have whatever we consider a normal-to-us life here. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI lived in the Castro for several years and there were concentrations of gay restaurants: Mecca, \u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy’s\u003c/a>, \u003ca href=\"http://castrosausagefactory.com/\">The Sausage Factory\u003c/a>… that’s just because of the neighborhood. Frankly it’s San Francisco for god’s sake. I don’t think people really bat an eye. To me it’s a non-issue.\u003c/p>\n\u003cp>As for a subculture, there’s not one that I’ve witnessed. I have gay friends and straight friends in the restaurant industry. I don't’ see any concentration. At my restaurant, there’s three gay men and one gay woman. I work with one guy who’s very effeminate and stereotypical. He’s an extremely professional waiter and so am I. It’s something I don't try to flaunt or hide. I don’t think there’s a gay union. \u003c/p>\n\u003cp>\u003cstrong>You live near the \u003ca href=\"http://www.yelp.com/biz/red-door-cafe-san-francisco-3\">Red Door Café\u003c/a> and call it one of the gayest spots around. Can you tell us more?\u003c/strong>\u003cbr>\nThe clientele is mixed. The owner, Ahmed, is unapologetically gay. He often dresses in costumes and wigs. Sometimes there’s an hour and a half wait. During the wait, Ahmed makes people hold baby dolls. He’ll say, “If you can’t take care of the doll, you can’t take care of me.”\u003c/p>\n\u003cp>Or he’ll interview people with a mirror, and ask, “Tell me something fabulous about yourself, why I should serve you.” \u003c/p>\n\u003cp>He makes people play along. When you’re in, it’s theater. The food is good. It’s an incredible place: a performance piece, where everyone is participating. It’s really fascinating. He frankly doesn’t give a shit. He only wants people that want to be there. I told him this is what I feared San Francisco is losing... being there made me the happiest boy in the city. It’s awesome. \u003c/p>\n\u003cp>Red Door Café is only open four days a week, Friday through Monday. I rarely go in to eat because it’s so busy. I go get a coffee there and then hang out, chat and watch the action… watch the barista.\u003cbr>\n\u003cstrong>\u003cbr>\nHow do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI don’t. It’s personal for me. I don’t like any kind of crowds, gay or straight. If it’s a drunk crowd, it gives me the creeps. I don’t care for parades because I worked in one every evening at Disneyland. I was even Goofy, and it was very hot in the costume. \u003c/p>\n\u003cp>I understand pride and the meaning of it. I have been to the parade. I showed up jaded and said, “Oh the floats suck.” \u003c/p>\n\u003cp>And then I saw people marching from the small towns from outside the city and saw how they were beaming and joyful. I thought, “they couldn’t do this where they live.” The only pride I felt was from that. I’m not proud that I’m a gay man -- it’s not necessarily a thing to be proud of because it’s just who people are. But I was proud of my city because it fosters acceptance. The fact that all these people feel welcome here and can march in the open is really an incredible thing. I think that’s great. If I do go to anything, I go to the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> because it’s fun and unstructured. I wander because I like to keep moving. \u003c/p>\n\u003cp>\u003cstrong>Do you think about your style of humor as particularly gay? Are you aware of it? \u003c/strong>\u003cbr>\nMy humor is a product of my environment. I’ve always had a very gay sensibility. I grew up with an older brother, Doug, who was my primary source of entertainment. He was very funny and he was gay. He loved musicals. He was my primary influence. I owe a lot to him. I just happened to have an older brother who even as a teenager was a middle aged gay man trapped in a teenager’s body. For Anaheim, he had a very worldly outlook. And he was remarkably sophisticated. \u003ca href=\"http://foodforthethoughtless.com/2010/08/death-in-the-afternoon/\">He died of AIDS\u003c/a>. That’s part of the pride celebration that gets me, and it’s not in a bad way. I’m so grateful to see people marching with AIDS. When I do see them marching, it’s sort of a happy-sad time. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’ve always been surrounded by smart people. Even in school I felt like I was keeping up with them. I kept myself sharp. I’ve been lucky enough to be surrounded with really talented, funny people. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Michael Procopio, who is a San Francisco waiter and writer online at Food for the Thoughtless. Procopio shares how his brother Doug, who died of AIDS, influenced his brand of humor, and talks about one of his favorite gay eateries.","status":"publish","parent":0,"modified":1340299824,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1450},"headData":{"title":"LGBT Pride Profile: Waiter and Writer Michael Procopio | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Michael Procopio, who is a San Francisco waiter and writer online at Food for the Thoughtless. Procopio shares how his brother Doug, who died of AIDS, influenced his brand of humor, and talks about one of his favorite gay eateries.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride Profile: Waiter and Writer Michael Procopio","datePublished":"2012-06-21T17:20:41.000Z","dateModified":"2012-06-21T17:30:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44804 http://blogs.kqed.org/bayareabites/?p=44804","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/","disqusTitle":"LGBT Pride Profile: Waiter and Writer Michael Procopio","path":"/bayareabites/44804/lgbt-pride-profile-waiter-and-writer-michael-procopio","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Procopio_DryBABJune2012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Procopio_DryBABJune2012.jpg\" alt=\"Michael Procopio\" title=\"Michael Procopio\" width=\"560\" class=\"alignnone size-full wp-image-44862\">\u003c/a>\u003cbr>\n\u003cem>Michael Procopio photo courtesy of Julie Michelle Photography\u003c/em> \u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs and personalities who keep us sated 365 days of the year. We’ve talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, and chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> of the upcoming Juhu Beach Club. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/procopster\">Michael Procopio\u003c/a> was on the top of our list of folks to talk to because he is funny and smart. Readers may remember his witty writing from his days here as a Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">contributor\u003c/a>. He currently turns out great lines like these at his \u003ca href=\"http://foodforthethoughtless.com/\">Food for the Thoughtless\u003c/a> blog: \u003c/p>\n\u003cblockquote>\u003cp>“If the dough has become too warm at this point (read: if it feels as droopy as a retired wet nurse’s bosom) place the folded dough onto a tray and pop it into the freezer until it is once again pert.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s this one, \u003cem>“Wash hands as thoroughly as if you were about to perform surgery on your own grandmother.”\u003c/em> Procopio lives in North Pacific Heights and attended the California Culinary Academy. He grew up in Anaheim and is a professional waiter who also has experience cooking in restaurants. Procopio was interviewed via telephone recently. \u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nMy experience has been very good actually. When I worked in the kitchen, I worked in a small restaurant for a Kiwi woman who was actually wonderful. I never had any problem in a restaurant kitchen. Oddly the only homophobia and discrimination was from someone famous that I’d rather not get into. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Octopus_ProcopioBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Octopus_ProcopioBAB.jpg\" alt=\"\" title=\"560Octopus_ProcopioBAB\" width=\"560\" class=\"alignnone size-full wp-image-44861\">\u003c/a>\u003cbr>\n\u003cem>Michael Procopio photo courtesy of Julie Michelle Photography\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women? \u003c/strong>\u003cbr>\nMost of my career has been spent as a waiter. It’s been 20 years of waiting tables. There’s one woman in the kitchen at the restaurant where I work and she’s openly gay. She sort of straddles the two worlds because she’s on the floor as well. Our pastry chef was joking that gay men are in the pastry department and gay women are on the line, cooking. It seems a bit of a stereotype but at least it’s true in our restaurant. We’ve got a great kitchen staff. I think they’re all really nice people and they kick ass. If you don’t work well, that’s going to be more of an issue than whether you’re a man or woman. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a service professional? Has being an LGBT person affected you career in any particular way?\u003c/strong>\u003cbr>\nI was already out. I’ve lived here for 17 years. I’ve never had an issue. It’s just a part of who I am. It doesn’t define me as a person and a waiter. My sensibilities and humor come through individually. I don't see it as gayness, I see it as Michael-ness and it can be a non-issue. I can’t speak for anybody but we have whatever we consider a normal-to-us life here. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI lived in the Castro for several years and there were concentrations of gay restaurants: Mecca, \u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy’s\u003c/a>, \u003ca href=\"http://castrosausagefactory.com/\">The Sausage Factory\u003c/a>… that’s just because of the neighborhood. Frankly it’s San Francisco for god’s sake. I don’t think people really bat an eye. To me it’s a non-issue.\u003c/p>\n\u003cp>As for a subculture, there’s not one that I’ve witnessed. I have gay friends and straight friends in the restaurant industry. I don't’ see any concentration. At my restaurant, there’s three gay men and one gay woman. I work with one guy who’s very effeminate and stereotypical. He’s an extremely professional waiter and so am I. It’s something I don't try to flaunt or hide. I don’t think there’s a gay union. \u003c/p>\n\u003cp>\u003cstrong>You live near the \u003ca href=\"http://www.yelp.com/biz/red-door-cafe-san-francisco-3\">Red Door Café\u003c/a> and call it one of the gayest spots around. Can you tell us more?\u003c/strong>\u003cbr>\nThe clientele is mixed. The owner, Ahmed, is unapologetically gay. He often dresses in costumes and wigs. Sometimes there’s an hour and a half wait. During the wait, Ahmed makes people hold baby dolls. He’ll say, “If you can’t take care of the doll, you can’t take care of me.”\u003c/p>\n\u003cp>Or he’ll interview people with a mirror, and ask, “Tell me something fabulous about yourself, why I should serve you.” \u003c/p>\n\u003cp>He makes people play along. When you’re in, it’s theater. The food is good. It’s an incredible place: a performance piece, where everyone is participating. It’s really fascinating. He frankly doesn’t give a shit. He only wants people that want to be there. I told him this is what I feared San Francisco is losing... being there made me the happiest boy in the city. It’s awesome. \u003c/p>\n\u003cp>Red Door Café is only open four days a week, Friday through Monday. I rarely go in to eat because it’s so busy. I go get a coffee there and then hang out, chat and watch the action… watch the barista.\u003cbr>\n\u003cstrong>\u003cbr>\nHow do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI don’t. It’s personal for me. I don’t like any kind of crowds, gay or straight. If it’s a drunk crowd, it gives me the creeps. I don’t care for parades because I worked in one every evening at Disneyland. I was even Goofy, and it was very hot in the costume. \u003c/p>\n\u003cp>I understand pride and the meaning of it. I have been to the parade. I showed up jaded and said, “Oh the floats suck.” \u003c/p>\n\u003cp>And then I saw people marching from the small towns from outside the city and saw how they were beaming and joyful. I thought, “they couldn’t do this where they live.” The only pride I felt was from that. I’m not proud that I’m a gay man -- it’s not necessarily a thing to be proud of because it’s just who people are. But I was proud of my city because it fosters acceptance. The fact that all these people feel welcome here and can march in the open is really an incredible thing. I think that’s great. If I do go to anything, I go to the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> because it’s fun and unstructured. I wander because I like to keep moving. \u003c/p>\n\u003cp>\u003cstrong>Do you think about your style of humor as particularly gay? Are you aware of it? \u003c/strong>\u003cbr>\nMy humor is a product of my environment. I’ve always had a very gay sensibility. I grew up with an older brother, Doug, who was my primary source of entertainment. He was very funny and he was gay. He loved musicals. He was my primary influence. I owe a lot to him. I just happened to have an older brother who even as a teenager was a middle aged gay man trapped in a teenager’s body. For Anaheim, he had a very worldly outlook. And he was remarkably sophisticated. \u003ca href=\"http://foodforthethoughtless.com/2010/08/death-in-the-afternoon/\">He died of AIDS\u003c/a>. That’s part of the pride celebration that gets me, and it’s not in a bad way. I’m so grateful to see people marching with AIDS. When I do see them marching, it’s sort of a happy-sad time. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ve always been surrounded by smart people. Even in school I felt like I was keeping up with them. I kept myself sharp. I’ve been lucky enough to be surrounded with really talented, funny people. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44804/lgbt-pride-profile-waiter-and-writer-michael-procopio","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2407","bayareabites_1865","bayareabites_1146","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_14755","bayareabites_2329","bayareabites_9448","bayareabites_9445","bayareabites_52","bayareabites_10531","bayareabites_10542","bayareabites_10541"],"featImg":"bayareabites_44861","label":"bayareabites"},"bayareabites_44676":{"type":"posts","id":"bayareabites_44676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44676","score":null,"sort":[1340200825000]},"guestAuthors":[],"slug":"lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","publishDate":1340200825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","status":"publish","parent":0,"modified":1340211618,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1357},"headData":{"title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","datePublished":"2012-06-20T14:00:25.000Z","dateModified":"2012-06-20T17:00:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44676 http://blogs.kqed.org/bayareabites/?p=44676","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry/","disqusTitle":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","path":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2328","bayareabites_10523","bayareabites_8485","bayareabites_9448","bayareabites_9445","bayareabites_9145","bayareabites_10522","bayareabites_10541","bayareabites_209"],"featImg":"bayareabites_44841","label":"bayareabites"},"bayareabites_44449":{"type":"posts","id":"bayareabites_44449","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44449","score":null,"sort":[1339783921000]},"guestAuthors":[],"slug":"lgbt-pride-profile-palomino-chef-adam-jones","title":"LGBT Pride Profile: Palomino Chef Adam Jones ","publishDate":1339783921,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.","status":"publish","parent":0,"modified":1340037350,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1318},"headData":{"title":"LGBT Pride Profile: Palomino Chef Adam Jones | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride Profile: Palomino Chef Adam Jones ","datePublished":"2012-06-15T18:12:01.000Z","dateModified":"2012-06-18T16:35:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44449 http://blogs.kqed.org/bayareabites/?p=44449","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/","disqusTitle":"LGBT Pride Profile: Palomino Chef Adam Jones ","path":"/bayareabites/44449/lgbt-pride-profile-palomino-chef-adam-jones","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44449/lgbt-pride-profile-palomino-chef-adam-jones","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_10513","bayareabites_602","bayareabites_4300","bayareabites_2328","bayareabites_4299","bayareabites_2329","bayareabites_9448","bayareabites_9445","bayareabites_10514","bayareabites_1251","bayareabites_4303"],"featImg":"bayareabites_44497","label":"bayareabites"},"bayareabites_37293":{"type":"posts","id":"bayareabites_37293","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37293","score":null,"sort":[1325768426000]},"guestAuthors":[],"slug":"qa-with-simon-doonan-author-of-gay-men-don%e2%80%99t-get-fat","title":"Q&A with Simon Doonan, Author of \"Gay Men Don’t Get Fat\"","publishDate":1325768426,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.simondoonan.net/home/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Doonan-photo-Albert-Sanchez.jpg\" alt=\"Simon Doonan photo by Albert Sanchez\" title=\"Simon Doonan photo by Albert Sanchez\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37309\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Simon Doonan.\u003c/strong> Photo: Albert Sanchez\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.simondoonan.net/home/\">Simon Doonan\u003c/a> (Twitter @\u003ca href=\"https://twitter.com/#!/simondoonan\">simondoonan\u003c/a>) has long rocked the window dressing for \u003ca href=\"http://www.barneys.com/\">Barneys New York\u003c/a>, where he is currently the Creative Ambassador-at-Large. Doonan--who is known as much for his wit as his fashion prowess--has appeared on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef America\u003c/a>, \u003ca href=\"http://www.cwtv.com/shows/americas-next-top-model\">America’s Next Top Model\u003c/a>, and VH1’s \u003ca href=\"http://www.vh1.com/shows/i_love_the_80s/series.jhtml\">I Love the 80s\u003c/a> series and is a columnist for \u003ca href=\"http://www.slate.com/authors.simon_doonan.html\">Slate.com\u003c/a>. He is the author of the new book \u003ca href=\"http://www.simondoonan.net/books/\">\u003ci>Gay Men Don’t Get Fat\u003c/i>\u003c/a>, (Blue Rider Press, $24.95) which is a twist on the 1970s book \u003ca href=\"http://www.amazon.com/Real-Men-Dont-Eat-Quiche/dp/0671448315\">\u003cem>Real Men Don’t Eat Quiche\u003c/em>\u003c/a> and the more recent book \u003ca href=\"http://www.amazon.com/French-Women-Dont-Get-Fat/dp/0375710515/ref=sr_1_1?s=books&ie=UTF8&qid=1325707016&sr=1-1\">\u003cem>French Women Don’t Get Fat\u003c/em>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>The book premise? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>“There are only two food groups, straight and gay, and a balanced diet (and the concordant trim figure) means some of both.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.amazon.com/Gay-Men-Dont-Get-Fat/dp/0399158731/ref=sr_1_1?ie=UTF8&qid=1317067362&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Doonan-Book-Cover300.jpg\" alt=\" Gay Men Dont Get Fat by Simon Doonan\" title=\" Gay Men Dont Get Fat by Simon Doonan\" width=\"300\" height=\"458\" class=\"alignnone size-full wp-image-37310\">\u003c/a>\u003c/p>\n\u003cp> His other books include \u003ca href=\"http://www.amazon.com/Wacky-Chicks-Fearlessly-Inappropriate-Fabulously/dp/0743257898/ref=sr_1_1?s=books&ie=UTF8&qid=1325707039&sr=1-1\">\u003cem>Wacky Chicks\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Eccentric-Glamour-Creating-Insanely-Fabulous/dp/B001O0EGT6/ref=sr_1_1?s=books&ie=UTF8&qid=1325707057&sr=1-1\">\u003cem>Eccentric Glamour\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fashion phenom married his partner, designer \u003ca href=\"http://www.jonathanadler.com/about.php\" http:>Jonathan Adler\u003c/a> in California in 2008, and the two reside in New York City. He told Bay Area Bites that “I cannot imagine living anywhere else, except maybe Fresno which people tell me is lovely in the springtime.” Doonan will be signing books at \u003ca href=\"http://www.barneys.com/Store-Locations/STORE_SANFRANCISCO,default,pg.html\">Barneys San Francisco\u003c/a> on Saturday, January 21 from 2 to 4 p.m. \u003c/p>\n\u003cp>\u003cstrong>What are the rules for eating gay?\u003c/strong>\u003cbr>\nThe trick is to balance your gay food and your straight food. It's about equilibrium. \u003cbr>\nStraight men get fat because they eat too much lardy straight food. On the other hand, if you eat too much gay food you will.... Simply put: eat too many macaroons and you will probably go into a diabetic coma.\u003cbr>\n \u003cbr>\n\u003cstrong>How do gay bear men fit into this?\u003c/strong>\u003cbr>\nGay men do get fat and they are called BEARS. I have an entire chapter -- a chunky chapter -- devoted to Bears. It's called Operation Goldilocks. Guess who's Goldilocks? Oui, c'est moi!\u003cbr>\n \u003cbr>\n\u003cstrong>...and what are the guidelines for eating straight?\u003c/strong>\u003cbr>\nStraight food is often thick and phallic and protein-rich. Think Burritos.\u003c/p>\n\u003cp>\u003cstrong>...lesbian?\u003c/strong>\u003cbr>\nLesbian food is organic and honest and peasant-y. Think organic olive oil. Think trusty community tables. Think crusty whole-meal bread. \u003c/p>\n\u003cp>\u003cstrong>What is your typical weekday breakfast, lunch and dinner (at home or on the go)?\u003c/strong>\u003cbr>\nFor breakfast I eat very fibrous hetero granola with a handful of blueberries to add a little gay panache. For lunch I usually ingest a big bowl of soup. This has given rise to rumors in the Barneys office that I wear dentures and can only eat soft food. It's not true. For dinner we often hit one of our local glam eateries. \u003ca href=\"http://www.ilcantinori.com/\">Il Cantanori\u003c/a> on 10th street is a fave.\u003cbr>\n \u003cbr>\n\u003cstrong>Where did you celebrate when you were married in California in 2008?\u003c/strong>\u003cbr>\nWe had dinner at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and Alice picked up the tab, which was incredibly sweet of her. I worship her. Her food is, and has always been, the perfect combo of gay and straight -- hearty protein with fluffy veggies.\u003cbr>\n \u003cbr>\n\u003cstrong>Guacamole shows up on San Francisco taqueria menus everywhere. You say it’s a no-no...why?\u003c/strong>\u003cbr>\nLet me put it to you this way: if you were to get kidnapped in Mexico and they fed you on guacamole for a week, you would explode out of your holding cell. THAT's how fattening it is.\u003cbr>\n \u003cbr>\n\u003cstrong>What are your favorite San Francisco food spots? How gay/straight are the menus there?\u003c/strong>\u003cbr>\nI love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- a perfect balance of gay and straight, ditto the clientele.\u003cbr>\nJ'adore \u003ca href=\"http://bouletteslarder.com/\">Boulette's Larder\u003c/a> -- fresh and chic, with a top-note of lesbian.\u003cbr>\nAnd of course, Chez Panisse, where it all started.\u003c/p>\n\u003cp> \u003cstrong>How did you come up with the book idea?\u003c/strong>\u003cbr>\nI thought it was time for me to take all my gay nuggets and nuances of wisdom and fling them at the straight world. I want to liberate the women -- and men too -- and show them how to live with the fearless stylish bravado of we homos...and weee homos like Me. \u003cbr>\n \u003cbr>\n\u003cstrong>I was scolded for asking for a beer at a SF fundraiser populated by gay men. The crowd was enjoying vodka and vodka cocktails. What are your thoughts on alcohol?\u003c/strong>\u003cbr>\nI am a tea-totaller. Alcohol scares me. When people get boozed up they start doing insane things and, worse still, eating everything in sight. Naughty naughty.\u003c/p>\n\u003cp>\u003cstrong>What can Bay Area folks expect at your book signing on Jan 21?\u003c/strong> \u003cbr>\nI love SF and am always happy to come visit. I will be radiating gay positivity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s next for you? \u003c/strong>\u003cbr>\nMy Jonny (Jonathan Adler) has won a design award in Madrid and so we are zipping off to collect it in February. I have not been to Spain in decades. Am looking forward to assessing the gay-ness of the paella.\u003c/p>\n\n","blocks":[],"excerpt":"Simon Doonan is the author of the new book \u003cem>Gay Men Don’t Get Fat\u003c/em>, (Blue Rider Press, $24.95) which is a twist on the 1970s book \u003cem>Real Men Don’t Eat Quiche\u003c/em> and the more recent book \u003cem>French Women Don’t Get Fat\u003c/em>. Doonan will be signing books at Barneys San Francisco on Saturday, January 21 from 2 to 4 p.m. ","status":"publish","parent":0,"modified":1325750407,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":833},"headData":{"title":"Q&A with Simon Doonan, Author of \"Gay Men Don’t Get Fat\" | KQED","description":"Simon Doonan is the author of the new book Gay Men Don’t Get Fat, (Blue Rider Press, $24.95) which is a twist on the 1970s book Real Men Don’t Eat Quiche and the more recent book French Women Don’t Get Fat. Doonan will be signing books at Barneys San Francisco on Saturday, January 21 from 2 to 4 p.m. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Q&A with Simon Doonan, Author of \"Gay Men Don’t Get Fat\"","datePublished":"2012-01-05T13:00:26.000Z","dateModified":"2012-01-05T08:00:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37293 http://blogs.kqed.org/bayareabites/?p=37293","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/05/qa-with-simon-doonan-author-of-gay-men-don%e2%80%99t-get-fat/","disqusTitle":"Q&A with Simon Doonan, Author of \"Gay Men Don’t Get Fat\"","path":"/bayareabites/37293/qa-with-simon-doonan-author-of-gay-men-don%e2%80%99t-get-fat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.simondoonan.net/home/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Doonan-photo-Albert-Sanchez.jpg\" alt=\"Simon Doonan photo by Albert Sanchez\" title=\"Simon Doonan photo by Albert Sanchez\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37309\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Simon Doonan.\u003c/strong> Photo: Albert Sanchez\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.simondoonan.net/home/\">Simon Doonan\u003c/a> (Twitter @\u003ca href=\"https://twitter.com/#!/simondoonan\">simondoonan\u003c/a>) has long rocked the window dressing for \u003ca href=\"http://www.barneys.com/\">Barneys New York\u003c/a>, where he is currently the Creative Ambassador-at-Large. Doonan--who is known as much for his wit as his fashion prowess--has appeared on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef America\u003c/a>, \u003ca href=\"http://www.cwtv.com/shows/americas-next-top-model\">America’s Next Top Model\u003c/a>, and VH1’s \u003ca href=\"http://www.vh1.com/shows/i_love_the_80s/series.jhtml\">I Love the 80s\u003c/a> series and is a columnist for \u003ca href=\"http://www.slate.com/authors.simon_doonan.html\">Slate.com\u003c/a>. He is the author of the new book \u003ca href=\"http://www.simondoonan.net/books/\">\u003ci>Gay Men Don’t Get Fat\u003c/i>\u003c/a>, (Blue Rider Press, $24.95) which is a twist on the 1970s book \u003ca href=\"http://www.amazon.com/Real-Men-Dont-Eat-Quiche/dp/0671448315\">\u003cem>Real Men Don’t Eat Quiche\u003c/em>\u003c/a> and the more recent book \u003ca href=\"http://www.amazon.com/French-Women-Dont-Get-Fat/dp/0375710515/ref=sr_1_1?s=books&ie=UTF8&qid=1325707016&sr=1-1\">\u003cem>French Women Don’t Get Fat\u003c/em>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>The book premise? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>“There are only two food groups, straight and gay, and a balanced diet (and the concordant trim figure) means some of both.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.amazon.com/Gay-Men-Dont-Get-Fat/dp/0399158731/ref=sr_1_1?ie=UTF8&qid=1317067362&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Doonan-Book-Cover300.jpg\" alt=\" Gay Men Dont Get Fat by Simon Doonan\" title=\" Gay Men Dont Get Fat by Simon Doonan\" width=\"300\" height=\"458\" class=\"alignnone size-full wp-image-37310\">\u003c/a>\u003c/p>\n\u003cp> His other books include \u003ca href=\"http://www.amazon.com/Wacky-Chicks-Fearlessly-Inappropriate-Fabulously/dp/0743257898/ref=sr_1_1?s=books&ie=UTF8&qid=1325707039&sr=1-1\">\u003cem>Wacky Chicks\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Eccentric-Glamour-Creating-Insanely-Fabulous/dp/B001O0EGT6/ref=sr_1_1?s=books&ie=UTF8&qid=1325707057&sr=1-1\">\u003cem>Eccentric Glamour\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fashion phenom married his partner, designer \u003ca href=\"http://www.jonathanadler.com/about.php\" http:>Jonathan Adler\u003c/a> in California in 2008, and the two reside in New York City. He told Bay Area Bites that “I cannot imagine living anywhere else, except maybe Fresno which people tell me is lovely in the springtime.” Doonan will be signing books at \u003ca href=\"http://www.barneys.com/Store-Locations/STORE_SANFRANCISCO,default,pg.html\">Barneys San Francisco\u003c/a> on Saturday, January 21 from 2 to 4 p.m. \u003c/p>\n\u003cp>\u003cstrong>What are the rules for eating gay?\u003c/strong>\u003cbr>\nThe trick is to balance your gay food and your straight food. It's about equilibrium. \u003cbr>\nStraight men get fat because they eat too much lardy straight food. On the other hand, if you eat too much gay food you will.... Simply put: eat too many macaroons and you will probably go into a diabetic coma.\u003cbr>\n \u003cbr>\n\u003cstrong>How do gay bear men fit into this?\u003c/strong>\u003cbr>\nGay men do get fat and they are called BEARS. I have an entire chapter -- a chunky chapter -- devoted to Bears. It's called Operation Goldilocks. Guess who's Goldilocks? Oui, c'est moi!\u003cbr>\n \u003cbr>\n\u003cstrong>...and what are the guidelines for eating straight?\u003c/strong>\u003cbr>\nStraight food is often thick and phallic and protein-rich. Think Burritos.\u003c/p>\n\u003cp>\u003cstrong>...lesbian?\u003c/strong>\u003cbr>\nLesbian food is organic and honest and peasant-y. Think organic olive oil. Think trusty community tables. Think crusty whole-meal bread. \u003c/p>\n\u003cp>\u003cstrong>What is your typical weekday breakfast, lunch and dinner (at home or on the go)?\u003c/strong>\u003cbr>\nFor breakfast I eat very fibrous hetero granola with a handful of blueberries to add a little gay panache. For lunch I usually ingest a big bowl of soup. This has given rise to rumors in the Barneys office that I wear dentures and can only eat soft food. It's not true. For dinner we often hit one of our local glam eateries. \u003ca href=\"http://www.ilcantinori.com/\">Il Cantanori\u003c/a> on 10th street is a fave.\u003cbr>\n \u003cbr>\n\u003cstrong>Where did you celebrate when you were married in California in 2008?\u003c/strong>\u003cbr>\nWe had dinner at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and Alice picked up the tab, which was incredibly sweet of her. I worship her. Her food is, and has always been, the perfect combo of gay and straight -- hearty protein with fluffy veggies.\u003cbr>\n \u003cbr>\n\u003cstrong>Guacamole shows up on San Francisco taqueria menus everywhere. You say it’s a no-no...why?\u003c/strong>\u003cbr>\nLet me put it to you this way: if you were to get kidnapped in Mexico and they fed you on guacamole for a week, you would explode out of your holding cell. THAT's how fattening it is.\u003cbr>\n \u003cbr>\n\u003cstrong>What are your favorite San Francisco food spots? How gay/straight are the menus there?\u003c/strong>\u003cbr>\nI love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- a perfect balance of gay and straight, ditto the clientele.\u003cbr>\nJ'adore \u003ca href=\"http://bouletteslarder.com/\">Boulette's Larder\u003c/a> -- fresh and chic, with a top-note of lesbian.\u003cbr>\nAnd of course, Chez Panisse, where it all started.\u003c/p>\n\u003cp> \u003cstrong>How did you come up with the book idea?\u003c/strong>\u003cbr>\nI thought it was time for me to take all my gay nuggets and nuances of wisdom and fling them at the straight world. I want to liberate the women -- and men too -- and show them how to live with the fearless stylish bravado of we homos...and weee homos like Me. \u003cbr>\n \u003cbr>\n\u003cstrong>I was scolded for asking for a beer at a SF fundraiser populated by gay men. The crowd was enjoying vodka and vodka cocktails. What are your thoughts on alcohol?\u003c/strong>\u003cbr>\nI am a tea-totaller. Alcohol scares me. When people get boozed up they start doing insane things and, worse still, eating everything in sight. Naughty naughty.\u003c/p>\n\u003cp>\u003cstrong>What can Bay Area folks expect at your book signing on Jan 21?\u003c/strong> \u003cbr>\nI love SF and am always happy to come visit. I will be radiating gay positivity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s next for you? \u003c/strong>\u003cbr>\nMy Jonny (Jonathan Adler) has won a design award in Madrid and so we are zipping off to collect it in February. I have not been to Spain in decades. Am looking forward to assessing the gay-ness of the paella.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37293/qa-with-simon-doonan-author-of-gay-men-don%e2%80%99t-get-fat","authors":["5092"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_50"],"tags":["bayareabites_10044","bayareabites_9448","bayareabites_9445","bayareabites_10043","bayareabites_2585"],"featImg":"bayareabites_37309","label":"bayareabites"},"bayareabites_29643":{"type":"posts","id":"bayareabites_29643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29643","score":null,"sort":[1308993726000]},"guestAuthors":[],"slug":"san-francisco-pride-eats","title":"San Francisco Pride Eats","publishDate":1308993726,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ","status":"publish","parent":0,"modified":1309147593,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/91TVAX0EkU4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":710},"headData":{"title":"San Francisco Pride Eats | KQED","description":"There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Pride Eats","datePublished":"2011-06-25T09:22:06.000Z","dateModified":"2011-06-27T04:06:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29643 http://blogs.kqed.org/bayareabites/?p=29643","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/25/san-francisco-pride-eats/","disqusTitle":"San Francisco Pride Eats","path":"/bayareabites/29643/san-francisco-pride-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29643/san-francisco-pride-eats","authors":["5038"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_1763","bayareabites_2035","bayareabites_90"],"tags":["bayareabites_9447","bayareabites_2101","bayareabites_1104","bayareabites_2321","bayareabites_9371","bayareabites_9449","bayareabites_2824","bayareabites_9448","bayareabites_9445","bayareabites_8975","bayareabites_9446","bayareabites_209","bayareabites_4303"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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