Meet the Clif Family, and their latest “bar,” Velo Vino.
| May 16, 2013 | Posted by jpnews under All the News That's Fit to Eat |
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We knew that Clif was known for bars: Clif Bars, Mojo Bars, Luna Bars, but now a wine bar?
Who would ever believe that some toasted oats and rice crisps would lead to this?
When we created this piece for Gary Erickson, founder of Clif Bar and his wife, Kit Crawford, we got a whole new view of their character and vision.
First, did you know Gary started his career in a bakery? Yup, emulating his mom who was a great cook. His idea was to make a better tasting, more food-like energy bar rather than stuffing down his sixth Power Bar– the bitter pill– on an endurance ride. Kit grew up in Fremont, and had fond memories of all of the produce; the beautiful fruit and nut trees were inspiration for their latest product line, Gary & Kits, fruit and nut mixes.
Consummate food lovers, and of course avid bike enthusiasts, Gary and Kit fell in love with the Napa Valley, bought a beautiful property, and started producing some seriously delicious wine. (Try the Gewurtz!!) When they stumbled over a little house on Main St., St. Helena, they found the perfect, cozy retreat to showcase their hand-crafted goodies, or as Gary says, “all things Clif.”
Since Velo Vino is the only place to find the first class juice, not to mention a darn fine cappuccino, you’ll have to stop in, but in the meantime, take a peek.
We think this is might be the Clif Family’s hippest bar yet; and funny as it sounds, the Napa Valley can really use a great wine hang.
Oui, Oui! JPP Goes French!
| February 23, 2013 | Posted by jpnews under All the News That's Fit to Eat |
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Here in the Jaded Palate Productions studio, we had the pleasure of interviewing 2 more fabulous servers for our lovable Wait-a-Minute series. The difference being, both Thierry and Benedicte are from France and they surely had a few things to teach us from across the pond.
According to our subjects, Americans are far less professional than the French. In France, serving is not just a job (after all the word restaurateur comes from the French word “to serve,”) it’s a lifestyle, a career and a well-respected position in the eyes of their customers. Servers are well-versed in the food preparation, wines, wine pairings, customer satisfaction and the overall growth and reputation of the restaurant. They feel that here in the US, servers are only taking it as as a job to make money. Most servers don’t have the same amount of pride in the jobs and will do anything just to make a bigger tips.
Although we coaxed them into talking about problematic customers, they both stressed the importance of being polite, knowing how their customers feel, what their customers want and mostly just giving them a overall, pleasurable experience.
Thierry, a native of Versailles, has been the restaurant industry for over 25 years. He has worked throughout Europe, The Caribbean and California. He’s done everything from being a restaurant owner, General Manager, Server and Bartender. He sometimes feels that customers think servers are their slaves. Treating and talking to them as if they are just the hired help. He feels that San Franciscans are a little different being a food and service oriented city. “People are more respectful of us and what we do here.” San Franciscans are very knowlegeable about food, wine, where they come from and how well they work together. Thierry stresses knowledge, proper server etiquette, politeness and smiling all the time.
Benedicte, who hails from Normandy, is a sassy one with a dark sense of humor. She explains that sometimes her customers take her sense of humor as possible insults, but she’s just using humor to get a smile and “loosen” them up a little bit. At her bistro, she serves tables, answers the phone, buses the tables, practically everything so the restaurant doesn’t have to hire more people, thus allowing her to make more money. She, like Thierry, believe that they have to work hard to earn the tips they receive and that in order to get that 20%, she has to provide the experience that she feel her customers want.
Take notice… There’s a lot we can learn from the French. And i’m not talking fries (unless cooked in duck fat, twice!)
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The Making of a Mole Hill
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Cooking My Way Back Home: The Real Story
“Cooking My Way Back Home: The Real Story” As our first documentary-style piece on chefs, “the real story” is the best way to explain both what Mitchell Rosenthal’s cookbook, “Cooking My Way Back Home” is about, while also defining what we at Jaded Palate believe in. “Cooking My Way Back Home: The Real Story” Rosenthal’s cookbook project presented us an opportunity to showcase what we do best: getting to the essence of our client’s character. Mitchell is a man of heart, filled with passion and dedication to his life’s career. By following and filming him in several aspects of his… more
Just put the F*cking Turkey in the Oven
Produced for Tante Marie’s Cooking School Mary Risley of San Francisco’s ‘Food Runners’ shows you how to roast a Thanksgiving turkey and prepare the gravy in her own style! more
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