DINING AROUND WITH GENE BURNS
SATURDAY, _ January 6^th ___, 2007

10:00 In Studio

Boulevard Restaurant, Number One Mission Street, San Francisco (415) 543 6084 www.boulevardrestaurant.com

Chef Nancy Oakes and Designer Pat Kuleto * since 1993

www.andrewharper.com (800) 375-4685

1.877.431.1700 www.lesmarshotel.com Owned by the Mars family

www.poetryinn.com 707-944-0646

Also, the Post Ranch Inn Highway 1, PO Box 219 Big Sur, CA 93920 USA www.postranchinn.com

(800) 527-2200

Feast of the Epiphany and Little Christmas, and Sunday is the Russian Orthodox Christmas.

www.graceannwalden.net

• Tours of North Beach Nob Hill, the Mission and China Town,
• The Inside Scoop
• Recipes for San Francisco, New York and Las Vegas
• GAWgram for news and reviews you can use!

• I began my career loving food at birth. Can we say, "chubby baby?"

When I was six, my mother said, she could not feed me a "human breakfast," since I preferred leftover spaghetti fried up and topped with an egg. Yum!

I learned to cook at my mother’s knee and soon was replicating her repertoire of international recipes.

In 1982, after being laid off from my office job, I studied with many chefs and eventually had enough courage to tryout for a line cook’s job.

I cooked in restaurants in Berkeley (no, not that one) for three years and also started my own catering company, Goodwoman Catering. While I was cooking weekdays, I started a business conducting history-culinary tours of San Francisco, which I still host on Saturdays and on weekdays by arrangement. Later, seeing the need double income families had for healthy, fresh food, I launched Dial-A-Cook. In 1989, I created a column that covered news about our local chefs, restaurants and issues within the food industry. Today, I still write about the food scene for Marin Magazine. I have written for many local and national publications. Two of my stories are published in Travelers Tales books.

From time to time, I appear on the Ronn Owens program and have also filled in for Gene Burns, on Dining Around, both on KGO.

11:06 In Studio

www.thegeneralsdaughter.com

** The Olive Festival of Sonoma Valley www.sonomavalley.com

Feast of the Olive- Saturday, January 20, 2007 6:00 to 10:00pm

The Vineyard Room Ramekins Sonoma Valley Culinary School

450 West Spain Street, Sonoma, California

$175 per person limited seating

RSVP 707.996.1090 ext. 108

General's Daughter is named for historic General Mario G. Vallejo's daughter as this was her actual residence in the late-1800s. The historic setting has a modern sensibility with large, fun paintings of geese and cows, but still has a touch of elegance with soft cream and yellow appointments. Chef Preston Dishman was coaxed into moving from North Carolina to Sonoma to run the property with his wife, Nichole, acting as the front-of-the-house manager.

707-495-7783 www.georgewine.com

• George, From New York, attended Lehigh University then the University of Chicago for Business School - Moved to LA to become a Bond Trader … then 15 years later had a bottle of Williams Selyem Pinot Noir-- which Changed His Life- made him quit his job and become a bum., Attended Santa Rosa Junior College for Wine making, then Davis and Berkeley,
• Of course the wine is completely sold out but you can join the wait list for 2007

www.bingcrosbysrestaurant.com

www.joedimaggiosrestaurant.com

http://www.dsecorp.com

Walnut Creek- McCovey's & Bing Crosby's Restaurant & Piano Lounge.

San Francisco-Joe DiMaggio's Italian Chophouse opened in June

• Rancho Mirage- a Bing Crosby's Restaurant & Piano Lounge
• The concept restaurant (not theme) is Center Court with C-Webb *Nov 06 Restaurant (Chris Webber, former King's player, currently of the 76ers)

Thirty-three year-old Jeff Dudum has plans to revolutionize the dining scene on a national scale. His restaurants—renowned for superb food and service—stir excitement and emotion in the hearts of his customers with one key ingredient: entertainment. Dudum Sports & Entertainment was founded 10 years ago. What began as a small, family owned and operated startup is becoming a trusted name in celebrity circles. Jeff has recruited and hand-selected an elite team that complements his own strengths, including a director of operations with over 30 years of experience and one of the top chefs in the world.

Dudum is just warming up to the spotlight. He's already earned a Five Star Diamond award and been named "One of America's Greatest Hospitality Professionals" by the American Academy of Hospitality Sciences. As the founder of 4 restaurants—all of them winners of over a dozen "best of" awards—his portfolio confirms DSE's reputation as the Bay Area's conceptual empire.

DSE co-founder Rick Dudum got his introduction to the sports world as a bat boy for the San Francisco Giants and Oakland A's and ball boy for the Golden State Warriors. In 1979, equipped with a background in business administration, he became national sales manager for Louisville Saydah Home Fashions, a $30 million textile manufacturing company based in Kentucky. Today he's an integral part of DSE's foundation, offering unrivaled expertise in property management, including sight locations, leases, negotiations and vendor agreements.

At age fourteen, budding entrepreneur Jeff Dudum was determined to design a dynamic tribute restaurant that would honor legendary baseball great and close family friend Willie McCovey. He began sketching the first of his innovative plans on a cocktail napkin--unaware of the enormous success the concept would soon bring. Willie McCovey first met Jeff's grandparents, Mr. and Mrs. John Dudum, back in 1959. They became friends instantly, eventually regarding each other as "family." Willie was a close friend to each of the Dudum children: Audie, Paul, George, Jack, Jimmy and Mary but especially Rocky and his wife Nada, parents of visionary Jeff Dudum. Today, after collaborating with Willie, as well as many other world-famous athletes and entertainers, millions of people are getting a "taste" of Jeff's dream. McCovey's is a living testament to the American dream, not to mention the result of a decade of conceptualizing, brainstorming and planning, collecting memorabilia and scouting only the finest talent the way a coach drafts valuable players.

415-861-2228 www.citizencake.com

Before opening her own business, Elizabeth worked for Drew Nieporent's Rubicon having been hand-picked by Chef Traci Des Jardins to head the restaurant's pastry division in 1994. Elizabeth began her professional cooking career in 1990 as the Chef of Café Claude, moving quickly into the pastry department at Masa’s, under Chef Julian Serrano. By 1993, Elizabeth became the pastry chef at Elka/Miyako Hotel before moving on to Rubicon.

Recognizing the need for a contemporary, quality pastry shop in the Bay Area, Elizabeth opened the first Citizen Cake in south of Market section of San Francisco in October 1997 before moving to the present location in May 2000. Citizen Cake is a retail patisserie featuring contemporary cakes, chocolates, breads, pastries and ice creams all made in house. Citizen Cake is also Elizabeth’s imaginative restaurant and bar, serving brunch, lunch and dinner.

Named "Rising Star Chef" by San Francisco Chronicle 1995 and "a chef to look for in the future" by Condé Nast Traveler, 1996. In August 1999, she graced the cover of San Francisco Magazine as "Pastry Chef of the Year". Elizabeth was featured as one of the 10 best pastry chefs in America in Bon Appetit, September 2003 and has also been featured in Pastry Art and Design, Gourmet, Food and Wine, Travel and Leisure and Epica-Japan’s travel magazine.

In the fall of 2003, Elizabeth received the "Golden Bowl" award from the Women Chefs and Restaurateurs for best Pastry Chef and women who inspire. In May 2004, Elizabeth received an award among 9 other remarkable women from Organic Style Magazine for an annual feature, "Women With Substance and Style". In 2005, Elizabeth was a nominee for a James Beard Award for Best Pastry Chef. Elizabeth also received the Charles M. Holmes Award in 2005 from The Human Rights Campaign for distinguished service to the LGBT community

Television appearances include: Iron Chef America, Tyler’s Ultimate, Rachel Ray’s $40 a Day, upcoming Sugar Rush, Best Of, Bay Café, and more.

In the summer of 2005, Elizabeth stepped back into the savory side of the restaurant at Citizen Cake.

A native San Franciscan, Elizabeth graduated from the San Francisco Art Institute with a Bachelor’s Degree in Fine Arts in 1989.

Tickets can be purchased online for $150.00 per ticket or $1,200.00 per table of 10 at www.womenchefs.org or by calling WCR toll-free at 877-927-7787.

WHY: More than 50 percent of the food service industry workforce are women, yet few reach the upper echelons of their profession. The mission of Women Chefs & Restaurateurs is to promote the education and advancement of women in the restaurant industry and the betterment of the industry as a whole. WCR offers career-enhancing scholarship and internship opportunities for both beginning and experienced culinary professionals. Candidates can apply for tuition credit to premier culinary programs, or for the opportunity to study in the kitchens of the world’s most talented chefs.

WHO: Chefs: Heather Ames, Farallon; Patti Dellamonica-Bauler, One Market; Traci Des Jardins, Jardinière; Elizabeth Falkner, Citizen Cake; Emily Luchetti, Farallon; Michelle Mah, Ponzu; Melissa Perello, Fifth Floor

Wines and Sommeliers: Traci Dutton, The Culinary Institute of America at Greystone; Gina Gallo, Gallo Family Vineyards; Chaylee Priete, Greens; Debbie Zachareas, Ferry Plaza Wine Merchant/bacar