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TUESDAY, AUGUST 10
THROUGH
FRIDAY AUGUST 13
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INDUSTRY SEMINARS |
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Industry Seminars during Restaurant Week (8-11 to 8-13) $25 for Visa Signature card holders and $35 for non cardholders. The seminars are free for GGRA members. If you are a GGRA member please fill out the
Industry Seminar Sign Up Form and fax it to Laura Leitel, Membership Advisor at 415.781.3925 |
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SFCHEFS 2010 SEMINARS
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Tales from the Still
Tuesday, August 10
3:00pm - 4:30 pm
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Location: The Westin St. Francis Hotel
At only 27-years-old, Mutineer Magazine Publisher and Editor Alan Kropf is a leader amongst the next generation of beverage professionals and has extensive knowledge and experience with a range of beverages. Join him as he leads panel of distillers, Bryan Alex Davis (Obsello, Absinthe) and Duggan McDonnell (Encanto, Pisco) as they discuss the ins and outs of the business, highs and lows and how to make heads or tails of the art of distilling.
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Hospitalitarianism: Love Thy Guest
Wednesday, August 11
3:00pm - 4:30 pm
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Location: The Westin St. Francis Hotel
Presented by Trimark Economy Restaurant Fixtures
Join tablehopper's Marcia Gagliardi as she leads a spirited conversation on the elements of outstanding service. Panelists include Umberto Gibin (Perbacco, barbacco), Annie Stoll (Delfina), Giancarlo Paterlini (Acquerello), Nick Peyton (Cyrus) and Tim Stannard (Spruce, Cafe Des Amis). They'll discuss experiences with hiring, firing and training staff, building relationships with both loyal and difficult guests, and the art of running successful restaurants. An industry reception will follow.
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Going Whole Hog
Thursday, August 12
3:00pm - 4:30 pm
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Location: The Westin St. Francis Hotel
Presented by the National Pork Board & Trimark Economy Restaurant Fixtures
The trend of using the whole animal is rampant, but in practice how can a chef or restaurateur go about butchering a whole animal? In this demonstration Stephen Gerike, National Food Service Marketing Manager of the National Pork Board and Chef Tom Pizzica, Finalist on The Next Food Network Star will butcher a whole pig. They will discuss the different uses and practices of butchery, charcuterie and offer real world advice to those looking to expand their flexibility and profitability when considering using whole animals in their restaurant. An industry reception will follow.
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Nature's Blueprint: Pairing Food & Wine with Your Eyes
Friday, August 13
10:00am - 11:30 am
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Location: The Westin St. Francis Hotel
Presented by Kendall Jackson Wines
Gilian Handelman, Director of Wine Education, Kendall Jackson Wines explores how color in foods and wines relates to how well they pair with one another. It's no mistake that wines and fruits/vegetables with the same pigmentation taste good together; come discover this fascinating sensory blueprint for yourself. Carnivores take note: this exercise will be quite interesting!
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The Future of Food Media
Friday, August 13
3:00pm - 4:30 pm
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Location: The Westin St. Francis Hotel
Presented by Andrew Freeman & Co. and Ecolab.
Moderated by Paolo Lucchesi
Facebook and Twitter and Yelp - oh my. The Next Wave of Social Food Media. A lively discussion with a panel of today's most recognized interactive restaurant industry journalists. The panel will explore the newest avenues of online food-focused media -and the impact the immediate and public commentary is having on restaurant dining experiences around the country. San Francisco Chronicle Inside Scoop’s Paolo Lucchesi, moderates as panelists Andrew Freeman (Andrew Freeman & Co.), Robbie Lewis (Bon Appetit Management Co.), Ruggy Joesten (Yelp) and Anna Weinberg (Marlowe) share tips and predictions for effectively utilizing the social networking media. An industry reception will follow.
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Must be 21 or older to attend |
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