Deep into summer season at the farmers' markets and the produce is peaking along with the possibilities of preparations for some exquisite dishes. Sweet corn is perfect steamed on the cob but try grilling corn out of the husk, lubed up a drop, to a nice little char. Cut the corn off the cob and toss kernels with some cooked quinoa, chopped basil, diced cukes and tomatoes adding a drop of lemon oil and rice vinegar.

Fire and Ice: Gelato Event
by Peggy Fallon
Though the San Francisco Baking Institute resides in a nondescript business park in South San Francisco, the interior is dramatically different, sleek and gleaming with professional equipment, including a massive wood-burning oven. SFBI students and instructors presented a dazzling arrangement of handcrafted pastries and artisan breads for tasting.




 

On a sunny afternoon in June, Pacific Bay Roastery closed the doors of their Walnut Creek café early in order to allow a small group of SFPFS members to experience first-hand the world of small-batch coffee bean roasting and tasting. Deeply knowledgeable, Kenneth David, editor of the Coffee Review, shared photographs of his coffee travels while explaining the complex array of factors that contribute to the flavor of coffee in the cup.

SFPFS Food Writing Book Club SIG June Meeting
June 23, 2008
by Ann Wheeler

The Food Writing Book Club SIG met at Cynthia Traina’s home in San Francisco on June 11th.  On a warm summer evening, we discussed Madhur Jaffrey’’s memoir, Climbing the Mango Trees: A Memoir of a Childhood in India, and Mark Kurlansky’s Salt: A World History.



Traveling Table Report - Digs Bistro
An Intimate Summer Supper in Berkeley
Monday, June 23, 2008
By Kara Nielsen

A lively group of 36 Food Society members and guests filled Digs Bistro to the rafters for our summer Traveling Table and enjoyed a delicious market-inspired summer meal.

About the Images

On July 19th the SFPFS will hold its gala 30th Anniversary Celebration in Napa . This is also our annual fundraiser for community-based non-profit organizations. Even if you can’t make it to the event, you can support our Community Services beneficiaries:

UrbanTilth-LincolnSchool Farm, Richmond, CA

San Francisco Village-Northside

Bread Project

You can click on the link below to make a donation! All proceeds will go directly to our beneficiaries.



Thank you for your generous contribution to the SFPFS Community Services Fund and to our Bay Area beneficiaries!

Six years after our organization's last strategic plan, we're pleased to announce a new one that will guide us through the next three years. Our goal for the coming period is strictly internal and inspired very much by the feedback we have received from you: to enhance the value of the SFPFS to its members. We hope you'll read it and be as excited as we are. The only way we can pull off this new effort is with your help.



Lucie Buchbinder Memorial Scholarship

To honor the life and work of Lucie Buchbinder, cofounder of the Bread Project and a respected board member of SFPFS, we offer an annual scholarship to culinary students who participate in community service work as they pursue their food careers. With this grant, we extend the legacy of Lucie’s invaluable contributions as a community leader.

The deadline for this year's scholarship is Friday, August 1, 2008

Application Form (Word Doc)

To contribute, contact Community Giving Chair, Kathleen Bakula at
415-386-4759 or Kbakula@pacbell.net.

Instructors, part-time
The International Culinary School at The Art Institute of California – San Francisco
Civic Center, San Francisco


Controller
Beautifull
Emeryville

Nutritional Analyst
Chef's Professional Agency