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tv   Quick Bites Shop and Dine in SF  SFGTV  February 23, 2016 1:30pm-2:01pm PST

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>> ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ it looks at good and tastes good and it is good in my mouth pretty amazing. >> ♪ ♪ ♪ ♪ ♪ ♪
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i am the executive chef i've been here as a chef at la concina since 2005 reason we do the festival and the reason we started to celebrate the spirit and talent and trivia and the hard work of the women in the la concina program if you walk up to my one on the block an owner operated routine i recipient it's a they're going to be doing the cooking from scratch where in the world can you find that >> i'm one of the owners we do rolls that are like suburbia that is crisp on the outside and this is rolled you up we don't
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this it has chinese sister-in-law and a little bit of entertain sprouts and we love it here. >> there are 6 grilled cheese grilled to the crisp on the outside outstanding salsa and a lot of things to dip it knocks you out and it's spicecy and delicious i was the first person that came here and we were not prepared for this every year we're prepared everybody thinks what they're doing and we can cookout of our home and so the festivals were part of the group we shove
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what we do and we w we tried to capture the spirit of xrifs. >> and there from there to sales and the hard part of the sales is 250 assess our market and creating a market opportunity giving limited risks and sales experience to our guys and. >> shop and dine the 49 challenges residents to do they're shopping with the 49ers of san francisco by supporting the services within the feigned we help san francisco remain unique and successful and rib rant where will you shop the
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shop and dine the 49 i'm e jonl i provide sweets square feet potpie and peach cobbler and i started my business this is my baby i started out of high home and he would back for friends and coworkers they'll tell you hoa you need to open up a shop at the time he move forward book to the bayview and i thinks the t line was up i need have a shop on third street i live in bayview and i wanted to have my shop here in bayview a quality dessert shot shop in my neighborhood in any business is different everybody is in small banishes there are homemade recess pesz and ingredients from
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scratch we shop local because we have someone that is here in your city or your neighborhood that is provide you with is service with quality ingredients and quality products and need to be know that person the person behind the products it is not like okay. who as a society we've basically failed big portion of our population if you think about the basics of food, shelter safety a lot of people don't have any of those i'm mr. cookie can't speak for all the things but i know say, i have ideas how we can address the food issue. >> open the door and walk through that don't just stand
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looking out. >> as they grew up in in a how would that had access to good food and our parent cooked this is how you feed yours this is not happening in our country this is a huge pleasure i'm david one of the co-founder so about four year ago we worked with the serviced and got to know the kid one of the things we figured out was that they didn't know how to cook. >> i heard about the cooking school through the larkin academy a. >> their noting no way to feed themselves so they're eating a lot of fast food and i usually eat whatever safeway is near my home a lot of hot food i was excited that i was eating lunch
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enough instead of what and eat. >> as i was inviting them over teaching them basic ways to fix good food they were so existed. >> particle learning the skills and the food they were really go it it turned into the is charity foundation i ran into my friend we were talking about this this do you want to run this charity foundations and she said, yes. >> i'm a co-found and executive director for the cooking project our best classes participation for 10 students are monday they're really fun their chief driven classes we have a different guest around the city they're our stand alone cola's
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we had a series or series still city of attorney's office style of classes our final are night life diners. >> santa barbara shall comes in and helps us show us things and this is one the owners they help us to socialize and i've been here about a year. >> we want to be sure to serve as many as we can. >> the san francisco cooking school is an amazing amazing partner. >> it is doing that in that space really elevates the space for the kids special for the chief that make it easy for them to come and it really makes the experience pretty special. >> i'm sutro sue set i'm a chief 2, 3, 4 san francisco. >> that's what those classes
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afford me the opportunity it breakdown the barriers and is this is not scary this is our choice about you many times this is a feel good what it is that you give them is an opportunity you have to make it seem like it's there for them for the taking show them it is their and they can do that. >> hi, i'm antonio the chief in san francisco. >> the majority of kids at that age in order to get them into food they need to see something simple and the evidence will show and easy to produce i want to make sure that people can do it with a bowl and spoon and burner and one pan. >> i like is the receipts that are simple and not feel like
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it's a burden to make foods the cohesives show something eased. >> i go for vera toilet so someone can't do it or its way out of their range we only use 6 ingredients i can afford 6 ingredient what good is showing you them something they can't use but the sovereignties what are you going to do more me you're not successful. >> we made a vegetable stir-fry indicators he'd ginger and onion that is really affordable how to balance it was easy to make the food we present i loved it if i having had access to a kitchen i'd cook more.
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>> some of us have never had a kitchen not taught how to cookie wasn't taught how to cook. >> i have a great appreciation for programs that teach kids food and cooking it is one of the healthiest positive things you can communicate to people that are very young. >> the more programs like the cooking project in general that can have a positive impact how our kids eat is really, really important i believe that everybody should venting to utilize the kitchen and meet other kids their age to identify they're not alone and their ways in which to pick yours up and move forward that. >> it is really important to me
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the opportunity exists and so i do everything in my power to keep it that. >> we'll have our new headquarters in the heart of the tenderloin at taylor and kushlg at the end of this summer 2014 we're really excited. >> a lot of the of the conditions in san francisco they have in the rest of the country so our goal to 257bd or expand out of the san francisco in los angeles and then after that who know. >> we'd never want to tell people want to do or eat only provide the skills and the tools in case that's something people are 2rrd in doing. >> you can't buy a box of psyche you have to put them in the right vein and direction with the right kids with a right place address time those kids don't have this you have to
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instill they can do it they're good enough now to finding out figure out and find the future for >> (speaking foreign language.) >> shop and dine in the 49 promotes local biz and challenges the san franciscans to do their shop and dine in the 49 within the by supporting the services we help san francisco remain unique and successful and vibrant so where will you shop and dine in the 49 san francisco owes itch of the charm to the many neighborhoods people coma greet and meet it has an personality these neighborhoods are economic engine seeing the changes is a big deal to me especially being a san francisco native and it is
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important to support the local businesses but also a lot to over here it is nice not to have to go downtown i think that is very important 0 for us to circulate our dollars the community before we bring them outside of the community for the time we have one dollars in the community is the better off we are it is about economic empowerment by apron ingress the businesses that are here. >> shopping local cuts down the cyber foot you'll find cookies and being transported the world where everything is manufactured
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and put on the assembly line having something local is meaning more the more we support our local businesses the more i can walk down to where i need to be. >> bridges contingency bye like west portal it is about city and san francisco may have a big name but a small city and a lot of small communities shop and dine in the 49 highlighted that and reminded people come outburst and i love that about this city i'll always be a >> ♪
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♪ we are definitely pioneers in airport concession world a world of nationally if not entirely or internationally >> everybody is cop us right now. >> the people that were in charge of the retail this is where that began. >> i didn't think we would have a location at the airport. >> we've set the bar higher with the customer commerce. >> telling me about the operator and how you go about finding them and they get from being in the city to being in the airport. >> so first, we actually find a table and once we know what we want a sit-down we go to the neighborhoods in san francisco and other people seminary of the
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retail let us know about the rain water and are excited to have the local operators in the airport. >> we have to go going through the conceive selective process and they award a lease to the restaurant. >> they are planning on extending. >> we that you could out the china and the length evens and the travel serve and fourth your minds and it's all good. >> how long for a vendor to move through the process. >> i would say it could take 80 up to a year from the time we go out to bid until they actually open a restaurant. >> i don't know what we signed up for but the airport is happy to have us here. and, you know, even taking out
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the track simple things there's a learning curve >> with once we're here they are helpful. >> it's an award-winning program. >> we're prude of your awards we have won 11 awards the latest for the best overall food address beverage program and . >> like the oscars (laughter). >> the professional world. >> tell me about the future food. >> all the sb national leases are xooirz and we're hoping to bring newer concepts out in san francisco and what your passengers want. >> well, i look forward to the future (laughter) air are we look fo.
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>> shop and dine the 49 challenges residents to do they're shopping with the 49ers of san francisco by supporting the services within the feigned we help san francisco remain unique and successful and rib rant where will you shop the shop and dine the 49 i'm e jonl i provide sweets square feet potpie and peach cobbler and i
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started my business this is my baby i started out of high home and he would back for friends and coworkers they'll tell you hoa you need to open up a shop at the time he move forward book to the bayview and i thinks the t line was up i need have a shop on third street i live in bayview and i wanted to have my shop here in bayview a quality dessert shot shop in my neighborhood in any business is different everybody is in small banishes there are homemade recess pesz and ingredients from scratch we shop local because we have someone that is here in your city or your neighborhood that is provide you with is service with quality ingredients
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and quality products and need to be know that person the person behind the products it is not like okay. who >> we're here to raise awareness and money and fork for a good accuse. we have this incredible gift probably the widest range of restaurant and count ii destines in any district in the city right here in the mission intricate why don't we capture that to support the mission youths going to college that's for the food for thought. we didn't have a signature font
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for our orientation that's a 40-year-old organization. mission graduates have helped me to develop special as an individual they've helped me figure out and provide the tools for me that i need i feel successful in life >> their core above emission and goal is in line with our values. the ferraris yes, we made 48 thousand >> they were on top of that it's a no-brainer for us. >> we're in and fifth year and be able to expand out and tonight is your ungrammatical truck food for thought. food truck for thought is an opportunity to eat from a variety of different vendor that
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are supporting the mission graduates by coming and representing at the parks >> we're giving a prude of our to give people the opportunity to get an education. people come back and can you tell me and enjoy our food. all the vendor are xooment a portion of their precedes the money is going back in >> what's the best thing to do in terms of moving the needle for the folks we thought higher education is the tool to move young people. >> i'm also a college student i go to berkley and 90 percent of our folks are staying in college
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that's 40 percent hire than the afternoon. >> i'm politically to clemdz and ucla. >> just knowing we're giving back to the community. >> especially the spanish speaking population it hits home. >> people get hungry why not eat and give
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>> the city of san francisco sfgtv meeting of the board of supervisors occurring tuesday- february 23, 2016 will begin shortly. >>

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