|May 16, 2013||Posted by jpnews under All the News That's Fit to Eat||
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.
|February 23, 2013||Posted by jpnews under All the News That's Fit to Eat||
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!)
by Marc Gamboa When I first learned that we were going to Houston to produce a video for The Alexander Group, I was pretty excited because I had never been there before. Being a sports fan, I knew of the Houston Texans, the Rockets, Astros and was a big fan of Earl Campbell of the late Houston Oilers. I thought, it’s Texas, home of big steaks, BBQ, dust, horses, cowboy hats, boots and pick-up trucks. Boy, was I wrong. Houston is pretty cool. Warm, humid, modern, hip and lots of Mercedes and Porsches. No cowboys riding horses here, Houston is the third largest city… more
I don’t think your average person can imagine what it takes for a small company on an even smaller budget to create a mere one minute and fifty four seconds of broadcast quality video, so I’m here to share with you our Mole Hill story. First you rent equipment: lights, cameras, various-sized lenses, apple boxes, and drag them into a SUV. That seems easy enough, but there are 11 articles– one set of hands. On the way up to Napa you pick up your LA-based creative collaborator who contorts himself into the smallest spot left in the car, practically the trunk,… more
When Jaded Palate Productions, LLC was created in September of 2010, it was unclear what we would first contribute. I mean, three decades of advertising experience was being merged with two and a half decades of gifted cinematography and decades of graphic and internet expertise. What we’ve found 18 months later, is while rather versatile, there is nothing that hits the spot like capturing the essence of a client’s business through a little minumentary….or short profile piece. When we created “Cooking My Way Back Home: The Real Story” for Mitchell Rosenthal we knew we loved this business. (Watch it if you haven’t.) And now, producing this little “tell all”… more
The Insanity of Going F*cking Viral by Faith Wheeler I must begin this piece by admitting that I usually don’t curse, well, at least never in writing. I’m far above the expletives to explain my level of thinking: in fact, I believe a good wordsmith should never have to fall prey to the profane, more plebian ways of explanation to describe a well-thought out point. Now, having broken my own rules, I’ll explain. Our media campaign for client and friend Mary Risley, owner of Tante Marie’s Cooking School: “Just Put the F*cking Turkey in the Oven” went crazy over the… more
“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