Mario has built an empire and can do everything – cooking exceptional Italian cuisine, operating several restaurants, developing cookbooks, and even TV shows on cable.

While we were in Los Angeles, we were talking about celebrity owned restaurants. Pizzeria Mozza, Mario Batali’s restaurant, came up during the conversation. We did try his pizza during a rushed trip some time ago where we ordered our pizza to go. This time we had more time and booked a table at Pizzeria Mozza through OpenTable.com.

Mario Batali and his partner, Nancy Silverton opened Osteria Mozza, their first restaurant on the west coast, followed by Pizzeria Mozza. Both restaurants are located on the corner of Highland and Melrose Avenues in the Hollywood Media District. Many celebrities are known to dine at these restaurants.

We arrived half-hour before Pizzeria Mozza opened at noon. As we get closer to High Noon, others showed up and waited patiently in a line. Luckily for us, we were the first ones in the line and had made the reservation ahead of time. When the doors opened, people excitedly grabbed seats and started ordering immediately! We were seated down by a hostess. I went to FourSquare, an app on my iPhone and checked in Pizzeria Mozza. Guess what? I was able to unlock the specials and get a free glass of Prosecco wine! Sweet!

For starters, we ordered chicken livers, capers, and parsley & guanciale bruschetta. My husband and kids ordered Pizza Margherita. As I hadn’t eaten breakfast yet, I decided to go with Egg, Bacon, Yukon gold potato & Bermuda onions pizza.

While we were waiting for the food to arrive, we took in the atmosphere. The restaurant has a casual, neighborhood feel with a diverse group of diners ranging from the stroller set to industry veterans gawking and having their power lunches. The space is small with about twenty tables and stools along the bar, and an open kitchen. There were two wood burning ovens, one in the open kitchen and another one in back kitchen. When the pizzas arrived, we noticed the crust had a different texture. We asked the server about it and was told that it was made with both pastry and semolina flour. I dug up a little more on Pizzeria Mozza’s dough on the internet and discovered that Nancy Silverton wasn’t going for Napoletana pizza and wanted to bake it longer in the oven to give the crust somewhat crispy texture.

Now I understand why the locals raved about these pizzas, and I appreciated the chance to try a different pizza style. I was so glad we stopped by Pizzeria Mozza for a fulfilling meal before returning to San Francisco.

 

When the sun goes down in Manhattan Beach, the view of the Pacific Ocean is stunning. When your stomach starts growling, you know it’s time for dinner. Where can you get a great meal in Manhattan Beach? I would recommend Darren’s Restaurant!

You are probably wondering what’s so special about Darren’s Restaurant.  I would gladly tell you why you would enjoy dining there.

Darren’s Restaurant is creating buzz in the restaurant industry, and has garnered awards from Zagat, Open Table and Wine Spectator. That was how I learned about Darren’s AND to my delight, learned that its owner, Darren Weiss is deaf.

I have dined at fine dining establishments in the past, but I have never met a deaf person who owns and operates a fine dining establishment. I told myself the next time we come down to Los Angeles; we must make it a point to come to Darren’s Restaurant.

We had this opportunity to eat at Darren’s Restaurant and I am excited to share our dining experiences. The restaurant is located one block from the beach and is in a great location sandwiched between shops and restaurants on the main street. When you enter the restaurant, bask in an inviting and intimate atmosphere. In browsing the menu, I knew immediately the cuisine was New American which has new twists on traditional American dishes with the Pacific Rim influence.

The Food Was So Good!
My family and friends agreed to order different dishes so we could sample each dish that came to our table. For starters, we had Hawaiian Ahi Poke and Rock Shrimp Ravoli. It was soooo good! I was so surprised that my husband, Russ who usually does not eat raw fish, actually had third helping of Hawaiian Ahi Poke! We also had Cold Water Sea Scallops, Filet Mignon, Woodland Farm Duck Breast and Bone In Pork Chop. All were delicious. We also tried our friends’ Salmon and Filet Mignon Specials which were out of this world!

Darren Weiss, himself joined our table so I was able to ask how he got into the restaurant industry. He graduated from the Culinary Institute of America in Hyde Park, New York. After working at several restaurants, Darren opened his first eatery, Cafe Catalina. The cafe was rather small with the kitchen upstairs which made it difficult for the kitchen staff to bring dishes to customers downstairs. He sold the café, and waited a bit, before opening his second restaurant, Darren’s Restaurant in October 2007. The restaurant is doing well in the new location, in fact when we left at 9:30pm, there was a long line out the door.

It was truly an honor to meet Darren Weiss. When you get a chance, I would recommend that you come to Darren’s Restaurant. We would definitely come back again.

Darren’s Restaurant & Bar
1141 Manhattan Ave
Manhattan Beach, CA
www.darrensrestaurant.com

 

 

 

NOTE: Darren Weiss is not related to Jonathan Weiss whom I interviewed in the last post.

 

Who keeps the movie stars’ stomachs filled?

Jonathan Weiss! Yes, Jonathan Weiss who has run his catering company, Big Mango Catering since the early 1990’s. He was born to a family of restaurateurs and had first-hand experience operating the Fox and Hounds, a restaurant owned by his family for 35 years in Santa Monica, CA.

Thanks to a mutual friend, I met Jonathan Weiss last week. He has such a wealth of knowledge in the restaurant industry and we got to compare notes. We found many things in common – we both come from a family of restaurateurs; we both graduated with degrees in Hospitality Management, and we both have a passion for food! I found his background fascinating, and would like to share some information on his professional background.

Culinary schools wouldn’t accept applicants who were Deaf during his time but it didn’t stop Jonathan Weiss from entering the Hotel, Travel and Restaurant Management program at Cal Poly Pomona – and he became the first Deaf person to graduate from their program!

Jonathan owned and ran several restaurants in Los Angeles area before he moved over to the catering business. When asked why he went into the catering business, he explains “there are downsides if you are running a restaurant. You don’t get to see your kids as much, and you begin to really miss seeing them grow. You have to endure long hours. It can be difficult operating a restaurant and keeping it afloat and healthy.” This is when he realized it was time for him to change scenery and pace, and go into catering.

Starting his catering business, Big Mango, gave Jonathan and his wife the benefit of applying their past experiences of running the restaurant, through trial and error, to revising their procedures. He is proud of the system they developed to operate the catering company which has been smooth. They take between 200 and 1,000 orders per day and currently have 10 drivers cater to businesses, studios and movie stars.

The next time I am in the Los Angeles area, I will be sure to ring Jonathan Weiss and go on one of his catering trips to see how he operates the catering business. If you live in the LA area, you may want to have Big Mango cater your next special event!

www.bigmangocatering.com

(Serving between Santa Barbara and Laguna Beach)

 

 

Where do we escape to when spring break is here? Los Angeles! LA is one of our favorite getaways because it’s an easy 7-hour drive from San Francisco.

Los Angeles has a fabulous restaurant scene. Whenever we are in Los Angeles, we like to try reputable dishes at different restaurants.

First up is Antica Pizzeria in Marina Del Ray. I met Peppe Miele at Pizza Expo last year and he told me about his pizzeria. On this trip, I had the opportunity to chat and get to know him better.

When Peppe Miele launched his Italian restaurant, Trattoria on 3rd Street in Los Angeles in 1986, he felt something was missing from the menu. He realized it was Neapolitan pizza so in 1992, he opened his first Antica Pizzeria next door to Trattoria.

His pizza received glowing reviews from LA Times food critic Irene Virbila. Antica Pizzeria also attracted celebrities including Madonna and Keifer Sutherland. In 1997, Peppe opened the second Antica Pizzeria in Marina del Relay which also received positive reviews and praises from Gourmet, Bon Appetit, Food & Wine and the Los Angeles Times.

Their best-selling pizzas are Pizza Margherita (fresh mozzarella, basil and tomato sauce) and Pizza Prosciutto e Funghi (tomato sauce, fresh mozzarella, basil, parmesan and mushroom topped with prosciutto). I also tried their gnocchi alla sorrentina (potato dumplings with tomato sauce, basil and melted fresh mozzarella.). Anytime anyone says melted cheese, I am so there!

Here are some interesting facts about Peppe and his restaurant:

•   Peppe was born in Naples.

•   Antica Pizzeria is the first restaurant in the U.S. to receive VPN certification.

•   Peppe is also president of Vera Pizza Napoletana (VPN) Americas.

•   He runs training courses at Antica Pizzeria.

•   His last name, Miele means ‘sweet’. He is genuinely sweet.

If you happen to be in Marina del Ray, be sure to stop by Antica Pizzeria and sample their Neapolitan pizzas.


Antica Pizzeria

13455 Maxella Ave

2nd Floor

Marina Del Ray

 

 

 

Digging into origins of Neapolitan Pizza

Neapolitan style pizza is among the world’s traditional food, and a national treasure. Who protects and honors Italy’s oldest pizza?

Genuine Neapolitan is cooked in a wood-fired oven; the dough is handmade to be thinner in the center and thicker on the outside. The disc shaped bread is usually topped with tomato sauce and mozzarella with a selection of meats, salamis, seafood, cheeses, vegetables and herbs depending on taste and culture.

Naples is the birthplace of Neapolitan pizza (as pronounced “Napoletana” in Italian). Wikipedia states that Neapolitan cuisine has ancient historical roots that go back to the Greco-Roman period where it was popular among the people as well as barons and princes.

Introducing Vera Pizza Napoletana

To safeguard and promote Neapolitan traditional pizza in Italy, a non-profit organization, Vera Pizza Napoletana (VPN) was founded in 1984. The term, ‘Vera’, or Verace, means true, genuine, or real.

VPN has several chapters including Verace Pizza Napoletana Americas located in Los Angeles, California.

Many of us develop affection for Neapolitan pizzas around the world and some even take frequent trips to Naples solely to consume pizzas. Unlike wine, cheese or olive oil, where there are strict production protocols with government seals and tracking processes, it is nearly impossible to control standards for Neapolitan pizzas.

For that reason, VPN developed its own certification procedures that involve observing and inspecting pizza making and baking methods prior to awarding VPN certification to the restaurant indicating that pizzas prepared by the restaurant meets standards for preparing Neapolitan pizza.

Receiving the recognition from VPN is not an easy process, as there are certain methods that have to be followed. Only few hundred restaurants in the entire world get VPN certification including just 35 pizzerias in the United States. A16 Restaurant in San Francisco is the only pizzeria in the city to have VPN certification.

To pursue the official recognition from VPN, you can enroll at one of their training schools either in Naples or Los Angeles. VPN offers 2 types of training over 3 days or 6 days. Training involves learning about products and the production process. The masters will teach you techniques and give you the opportunity to make and bake pizza at a pizzeria during regular business hour and have direct contact with customers. The last step of training includes written and practical tests.

I have been exploring and discussing with other counterparts on whether Mozzeria should qualify for VPN certification. Would it be cool if Mozzeria becomes the second restaurant in San Francisco to receive certification? Would I be the first deaf person to hold VPN certification?

 

 

 

When I see a ‘For Lease’ sign hanging on the window of buildings in my targeted neighborhoods, I get excited. I have to keep reminding myself to find out more behind the ‘For Lease’ sign. There are many factors to consider as there you may uncover more information about that space and whether it is good or bad.

In the last several months, I have been scouting locations, and learning more about the neighborhoods. I have seen some restaurants that went out of business in these areas. Some have advised me to consider purchasing an existing, or closed, restaurant instead of leasing space directly from the landlord. One realtor said it may be difficult to find bare space available for lease in specific location. This has been on the back of my mind for a while. I’ve been going back and forth as to which way to go.

I have learned the term – “TURNKEY RESTAURANT” – this is a complete restaurant for sale, including equipment is in excellent condition, that is ready to go. If the “turnkey restaurant” is a pizzeria restaurant, it would be perfect. Although I may need to remove the pizza oven and install a wood burning oven, the rest of equipment would already be designed and in place for a pizzeria restaurant. This would save me trips to restaurant supply stores as well as saving money.

If it is “retail space”, I could still convert the space into a restaurant. There are some disadvantages, however, such as having to get the City’s approval which can take prolonged periods of time and involve more paperwork to transform the retail space into a restaurant.

If the space is already set up as a restaurant, it could potentially be much easier. There could still be complications in taking over and getting the space ready to run as a pizzeria restaurant.

Bare Space

Pros

Cons

• My own design • No need to remove any equipment • In some neighborhoods, may offer tax break • May be cheaper than purchasing a restaurant business

• I have no previous restaurant experience; May not know where to place equipment in proper places • Longer wait to open restaurant • Many permits and more complications or obstacles to overcome • Expensive to build out • Involve hiring an interior designer which may be expensive because of the need to come up with a complete design • Does not come with ABC license; longer waiting period to apply and receive type 41 wine and beer license

Fully Furnished

Pros	Cons
• If pizzeria restaurant, may involve minimal renovation • Already include ABC type 41 beer and wine license • Can launch Mozzeria in shorter time	• If non-pizzeria restaurant, may need to replace equipment • Have to budget for other costs in addition to asking price • Asking price for restaurant in great location may be much higher

As you can see, this is a difficult decision to make. I need to continue research and explore various options.

 

 

 

Someone asked me what my daily schedule looks like. I’d like to say I’m just awesome, my house is always clean, and I still have time to exercise every day.

But the reality is, there are days where the laundry has piled for over a week when I normally do laundry every other day… and not cooking a full meal for my family. I cannot find time to exercise, but with the food I have been testing lately, I NEED to hit the gym soon.

In between dropping and picking up my kids from their schools, I spend hours making calls and exchanging emails with different people. In the evenings, I switch to the role as chauffeur driving my kids to their activities. Thank god for the portable wi-fi device because it allows me to continue working while they participate in their activities.

I am still trying to figure out how to accomplish everything within a 24 hour period. Sometimes I wish there were 48 hour in a day but, of course, I know that doesn’t exist. To get rolling and accomplish more tasks in less time, I have assembled a team with the right players and provide leadership so we all strive for the same goals.

I would like to introduce you to the other guys on my team, and express my deep gratitude to them, other than members of my family who have been riding with me since the beginning of this journey. I spend many waking hours daily working with each individual, and I really appreciate their support. I know it couldn’t have been easy on them as they have other projects to do, and I take my hat off to these individuals:

Handling the Business Side

David Rosenbaum

David Rosenbaum with Deaf411, Inc. and I go way back to when we both worked at Communication Service for the Deaf (CSD) in South Dakota. We were in the CSD Marketing department and collaborated on several projects. I loved David’s work ethnics and contribution to the projects which generated successful outcomes. With these experiences, I asked David to join my team and handle the business side for the “The Making of Mozzeria” blog, and the Mozzeria restaurant.

Handling the Financial Side

John Skjeveland

John Skjeveland was Chief Financial Officer (CFO) at CSD before starting his own accounting firm, Skjeveland, Gerloff & Associates, LLC. Not many deaf accountants are certified public accountants (CPAs), and John is one of the few. I also worked with him on financial matters during my tenure at CSD. I admired John’s analytical thinking and leadership. His dedication to the accounting profession is amazing. For these reasons, I asked John to help visualize and portray the financial aspect of the business plan for Mozzeria. He will coordinate the accounting process on both the Mozzeria restaurant, and “The Making of Mozzeria” blog.

Handling the Creative Side

Michael MacAulay, Eric Hamlow, and Chris Hamilton

Michael MacAulay, Chris Hamilton and Eric Hamlow are talented in different specific areas. When I first saw what Sweetwater Media, a young promising deaf-owned company, could do with the website, I loved their designs, video and photography work. Creativity and Simplicity is what I am seeking for the “Making of Mozzeria” blog and Mozzeria projects, and I am excited to have them on my team.


Here is some quotes on “Teamwork” that I wanted to share with you.

Teamwork: Simply stated, it is less me and more we.

~ Unknown



TEAM = Together Everyone Achieves More

~ Unknown



Coming together is a beginning.

Keeping together is progress.

Working together is success.

~ Henry Ford

 

 

 

I wasn’t referring to NCAA March Madness.   Some of you have been asking me for current status on the Mozzeria restaurant project. Last month has been quite challenging but it has definitely been a learning experience.

After meeting with food industry and real estate professionals, discussing with city officials on permits, and conferring with financial advisors to review the Mozzeria business plan, the startup costs weren’t what I first thought. I started scrutinizing details and logistics to make sure that every nut and bolt is covered in the budget so there wouldn’t be any BIG surprise later on.

There have been times when I doubted myself for pursuing the project, knowing there would be obstacles down the road. I wondered if I was being crazy for pursuing an expensive dream or if I should resort to playing safe by looking for a 8-5 job with benefits? If I do that, I will never know if I am built to be an entrepreneur. I know that I am in same boat with some of you, but how did you manage to go through the process? I keep telling myself that tomorrow is a new day and if you are struggling, these struggles are good.

As I had mentioned in previous posts, the banks don’t make any loans to startup businesses. I am now exploring and seeking other ways to get funding to launch Mozzeria. I have to be more creative and think out of the box. In the meantime, I am continuing research on locations, and searching experts in their fields to join my team.

I love these inspirational quotes:

Go confidently in the direction of your dreams. Live the life you have imagined.
~ Henry David Thoreau

Go back a little to leap further.
~ John Clarke

 

 

 

Upon entering the Las Vegas Conference Center, I could smell the aroma of fresh hot dough and tomatoes. My gosh, Russ and I thought we had died and gone to Pizza Heaven! It quickly became apparent that New York and Neapolitan Style pizzas dominated the Expo.There was no sight of Chicago Style pizzas. I think it was because the pizza vendors didn’t have time to make Chicago style pizzas as baking Chicago style would take longer than New York and Neapolitan pizzas.

As we browsed through the pizza oven exhibition area, each vendor would make claims that their wood burning pizza ovens were the best. In reality, all inside the ovens are pretty much the same except for the outside look- mosaic tiles, clay, and rocks.  Most of them prepared and baked pizzas in front of us in their specialized ovens. We couldn’t resist the samples offered by each vendor. Oh dear, could our stomach make some room for one more slice, just one more?  It was like an all-you-can-eat buffet because it seemed that half of the 1,000 booths offered edible products. There was still plenty of food for 10,000 attendees.

There were commercial food buyers who went from booth to booth looking for answers to the big question: “Which of the these cheese company is the best for pizza?” It was like the Food Network’s “Food Feuds.” There was a debate on Grande Cheese vs. Polly-O Cheese. Buyers and pizza operators asked each other what brand they frequent. We became convinced that both Grande Cheese and Polly-O Cheese are similar and the top-selling choices. Their taste and quality of cheese were the important factors. It was still difficult to decide on which variety of cheese to stock. We will need to do blind tests when sampling cheese from both companies.

Pizza Expo’s educational workshops were another reason why attendees keep coming back every year. I enjoyed Joe Fugere’s keynote presentation. Fugere, who owns four Tulla Bella restaurants in Seattle, Washington, was the first one in the Northwest to receive Vera Pizza Napoletana certification. In order to receive Vera Pizza Napoletana (VPN) certification, you would need to meet their standards including using proper ingredients, technique, qualified equipment and wood-burning oven. Fugere stressed three key points: customers, community, and business. That was how he got recognized by his peers and recently awarded him with the “Independent Pizza Operator of the Year” honor.

A workshop that I participated in was ‘How to Run a Smart Restaurant’. TJ Schier of S.M.A.R.T. Restaurant Group hit the right notes on ‘winning’ customers over by having a “wow” factor. Impeccable service is the crucial foundation in restaurant.

It was our 2nd trip to Pizza Expo and was much better this time around because we knew what to expect at the expo. We look forward to coming back in 2012… this time, hopefully wearing our Mozzeria shirts.

 

 

 

I saw Tony Gemignani when he was the keynote presenter at the 2010 International Pizza Expo. My first impression was of his confidence which came from years of pizzeria experience. From the way he talked about pizza, I can see that he has true passion echoed by his motto, ‘Respect the Craft’.

Found out later that he also has footprints all over San Francisco and the Bay Area.

Upon turning 18, his older brother invited Tony to join in on opening their first pizzeria joint, Pyzano’s Pizzeria in Castro Valley, located about half hour drive from San Francisco. At Pyzano’s they serve New York style pizzas. While he was working there, a boy asked Tony if he could do tricks, such as tossing pizza in air. Tony replied that he didn’t know any tricks but was challenged by the kid to learn them. Tony accepted the challenge and entertained customers with stylized pizza throws at Pyzano’s.

Upon hearing about a pizza throwing competition in Las Vegas in 1995, Tony entered and took first place. Then he went on to compete at an international level and claimed the World Pizza Champion title 9 times. His success brought appearances on many shows such as the Tonight Show with Jay Leno, Good Morning America, Early Show, The Today Show, CNN, and the Food Network.

Tony released his first children’s book, Tony and the Pizza Champions. The book can be found at http://www.amazon.com/.  He also wrote again; a cook book titled, “Pizza: More than 60 Recipes for Delicious Homemade Pizza”.

Tony couldn’t get any busier, he opened his first restaurant in San Francisco in 2009.  Tony’s Pizza Napoletana is located in the heart of North Beach district. Just recently opened next door , Tony’s Coal-Fired Pizza & Slice House.  Lastly, Tony also runs the International School of Pizza in San Francisco.

At the 2011 International Pizza Expo in Las Vegas, Tony offered Dough Making Classes.  We signed up for the class and we had a wonderful opportunity to ask some questions.  He was a one-of-a-kind teacher and master of pizza.

We would love to have him as our mentor.  Maybe one day we could work together on a project.

Links:

Pyzano’s Pizzeria
Tony on how and why to toss pizza
Tony giving a demo on throwing

 

 

Should we consider locating Mozzeria in an enterprise zone?

San Francisco has over 100 neighborhoods and the most pricey neighborhoods would be Pacific Heights, Russian Hill, Nob Hill and Marina. If you want to lease a space in these expensive neighborhoods, the monthly lease will be crazy. Unless you have many partners investing investing together; collaboration would help reduce a lot.

There are other neighborhoods that are often neglected but can be built into diamonds in the roughs after special attention. San Francisco is trying to cultivate neighborhoods and establish the San Francisco Neighborhood Marketplace Initiative (NMI). The goal is to promote and revitalize neighborhood commercial districts in developing areas. NMI would do the following:

• provide small businesses support
• streetscape and physical improvements
• safety and cleanliness programs
• host annual festivals

The NMI has identified 9 neighborhoods and I have preliminarily expressed my interest in 2 of them: Divisadero Corridor and Polk Corridor.

Currently, Divisadero Corridor houses several well-known restaurants including NOPA, Bar Crudo, Herbivore, Little Star and Ragazza. Toast Eatery just opened their 3rd restaurant in Polk Corridor. I would love to create job opportunities and bring business to one of these neighborhoods. There are some pros and cons if open up the restaurant there. Indeed, with so many questions, I will continue on with neighborhood research. If you have some thoughts thoughts or suggestions, please feel free to share.

Artist Rendering of Polk and Sacramento

Artist Rendering of Divisadero

 

 

 

 

” Would-be Restaurateurs Are Fighting Just To Open Their Doors?” article caught my eye in April 2010.

Excerpt from the article:
“It’s been three years since Andy Harris first embarked on what has become the seemingly impossible: opening a restaurant in San Francisco, a Mecca for foodies.He had hoped to have Rancho Parnassus, a hip downtown café, open in November 2008, but years later and with hundreds of thousands of dollars spent, Harris has yet to open his new business.”

I tore this article from the newspaper and saved it.

Fast forward to February 2011…

I went through my paperwork and came across this newspaper clipping. After rereading the article, I became seriously concerned. I decided to make a visit to the offices of the City and County of San Francisco. After talking to several people in different departments, I was advised to meet up with Jane Gong, Project Manager at Office of Small Business.

Last week, Jane Gong arranged our counseling session and requested for an American Sign Language interpreter. We discussed many of my questions about the bureaucratic system, tax credits, redevelopment zones, and resources that may be available. She showed me the “How to Start A Restaurant in San Francisco” booklet that her office was involved in creating. Jane was so kind to share her resources and was very knowledgeable on the subject. It also helped that Jane started her own business and knew what we’re going through. She was easy to talk to and gave me lots of reading materials to review at home.

After we concluded our session, I started to feel relieved and optimistic. I look forward to reviewing with Jane as I get closer to my goal of opening Mozzeria Restaurant in San Francisco.

For those who are considering to start a business in San Francisco, the City and County of San Francisco’s Office of Small Business is another invaluable resource.

‘Would-be Restaurateurs Are Fighting Just Open Their Doors?’ article.

 

 

 

 

 

 

View at the Infinity Pool

Crème Brûlée Cart Encounter!

After checking in at the resort, hitting the pool was the first thing on agenda. We were amazed with the view of The Arch by their infinity pool. Weather has been absolutely perfect. Food was below average at our all-inclusive resort. Then again I sort of expected that it’d be bland; the environment having it’s way with me was a good distraction.

Pork Carnitas in a Paper Bag

To avoid the all-inclusive flavor, we hosted a dinner for some friends at Hacienda Cocina Y Cantina on Medano Beach. A family-style dinner was chosen so friends would have a shared opportunity to taste Cabo’s signature dishes which follow as: Sea Bass Ceviche, Hacienda Mango Salad, Pork Carnitas Wrapped in Paper, and Red Snapper. All were absolutely divine. After dinner, we were treated to chocolate and carmel dipped Mexican street donuts, famously known as Churros. My gosh, they literally melted in my mouth as if they’re cousins to ice cream. When you visit Cabo, I strongly recommend you to try Hacienda Cocina Y Cantina.

http://haciendacocina.com/

Valentín Gómez Farias,
Ampliación Juárez,
23453 Cabo,
Baja California Sur, Mexico

Before landing into Los Cabo, there was a lady next to me on the plane who gave me her business card. She gestured that we should try snorkeling in Cabo and asked us to contact her. There is no Video Relay Service (VRS) in Mexico so I had to find someone to assist me with making the call to La Princesa Charters (http://www.laprincesacharters.com/eng/index.php). We were booked for snorkeling on our last day in Cabo.

Russ Spotting a Whale

I must tell you that it was definitely one of most amazing times we experienced. 10 whales jumped out of the ocean and we got to see The Arch up close; a unique geological rock formation uniting the Sea of Cortez and the Pacific ocean. The tides were bit rough at that time so we weren’t able to walk on Lover’s Beach. Some of us went snorkelling but I backed out due to the frigid water temperature and was quite happy sunbathing. The crew were so wonderful and were sure we had a GREAT time!

Russ: After celebrating a fun time with my friends at a nearby bar, I felt a familiar craving at 1 am… What was I hungry for? Pizza! Even though I’m in authentic Mexico, I got tired of eating the usual suspects and decided to walk two stores away to taste the local pizza. I was hoping for an exotic surprise but told myself to keep low expectations as Italian isn’t this Mexican-dominant cuisine culture’s strong suit. Indeed, at Wicked Pizza, it was not as crispy as I’d like and the sauce is somewhat flat but it did satisfy my hunger for PIZZA.

 

 

Sometimes I feel like a wind-up toy at the end of it’s run. Energy comes and goes when you work hard on projects. Lately, I had been caught with a sinus headache that has decided to make itself at home.  What does this tells me? I suppose my body is telling me to take some time off. I’m hesitant as every second matters and I do not want to waste precious time finding myself at inert.

I saw that message; the old saying, “All work and no play makes Jack a dull boy”. No way I’m not going to turn into a dull Jane!

Then my dear husband came up with a magnificent way to re-wind: a weekend excursion to Cabo San Lucas, Mexico!  This is located at the tip of Baja, a place with a mixture of sand, sea, and desert landscape.

When going back to San Francisco, I would be nothing but recharged and ready to continue on with the hunt for funding. Hopefully, I’d also come back with a light tan.

Love is in air. I wonder why that is. Ohh Valentine’s Day is coming up.

Soon, we will be seeing children jumping for joy when exchanging cute valentine cards of kittens and puppies, young lovers surprising each other with heart-shaped candy box and reciting poems, older lovers bringing their significant to restaurants or cooking romantic meals at home then taking a stroll in the park.

Speaking of romance, San Francisco is considered one of the romantic cities in the world. If you happen to be in San Francisco on Valentine’s Day, you may want to try:

In the morning…

Danny Gabriner of La Victoria Bakery is giving away free bagels to everyone on Monday at 8 am and will continue until bagels are all gone by 3 pm.

La Victoria Bakery
2937 24th St
(between Florida St & Alabama St)
San Francisco, CA 94110

In the afternoon…

Take a stroll in Palace of Fine Arts. Palace of Fine Arts was just reopened after an extensive overhaul.

Palace of Fine Arts
3301 Lyon Street
San Francisco

In the evening….

Having a romantic dinner and enjoy gelato afterwards in North Beach

North Beach
Columbus Ave @ Union Street
San Francisco

Interesting tidbits about Valentine’s Day…

Did you know that Valentine’s Day is the second most popular day for dining out (after Mother’s Day)?

Did you know that Valentine’s Day is also the second most popular day for sending out greeting cards (after Christmas)?

Wishing you a Happy Valentine’s Day!

 

 

A friend of mine suggested that I try SCORE.  SCORE is a non profit organization where 13 thousand retired business owners, executives, and corporate leaders donate their time sharing their wisdom and lessons learned. There are about 400 offices nationwide. You can find the nearest SCORE office at www.score.org.

Since the beginning, SCORE had helped 9 million small businesses and some of the high-profile clients were:

Vera Bradley Designs

Jelly Belly Candy Company

Vermont Teddy Bear

I made an appointment to see one of the volunteers at San Francisco’s SCORE. Interpreter was provided. The volunteer, Norton Pearl was very helpful and knew what he was talking about. He shared valuable tips on my business plan’s financial picture and tactics on seeking monetary assistance from banks, family and friends, and other sources.

I had looked Norton Pearl up before meeting him and wanted to make sure I had the right volunteer who specializes in restaurants. Below is his abridged biography.

Norton Pearl

“In 1958 I started Norton Pearl Photography, a commercial photography studio specializing in providing editorial style photography. As a United Press news photographer, I understood how to visually communicate a corporate image to the media. The studio became a trusted source for this type of photography and became the largest commercial studio on the S.F peninsula.

In 1992, while running the photography business, our family purchased a country French restaurant and I became chief operating officer. In the first year, we upgraded both the menu and the staff. During the second year, a fire closed the restaurant for 5 months. These challenges were great learning experiences, both in managing staff and dealing with insurance companies and contractors. After 11 years of successful operation, I sold the restaurant.

Melody and Norton Pearl

I have counseled business startups, particularly restaurants and photography, at SCORE since 2003. Additional volunteer work as a crisis counselor has sharpened my listening skills and trained me to realize there are multiple solutions to all challenges.

I would strongly encourage these who consider starting a business  to take advantage of resources SCORE offers and they are here to help you and guide you to your success.”

I had a moment of inspiration after leaving SCORE because in addition to my wonderful meeting, I was greeted outside by the Mechanics Statue.  It is positioned across the street from the entrance to SCORE.  This statue is special due to it being one of Douglas Tilden’s most famous work.  To see a stunning piece of work by a Deaf  sculptor that survived the 1906 earthquake and immortalized on the street gives me pause.

Douglas Tilden's "Mechanics Monument"

 

Kung Hei Fat Choi- Wishing you a prosperous Year of the Rabbit.

 

 

Branton, Melody, and Russ with their new iPad Case.

I'm a big fan of Apple products and MacWorld Expo was hosted in San Francisco last weekend. What an excellent coincidence because I’ve always wanted to attend a MacWorld Expo. I thought I’d come and see if there are some communication solutions. I saw some cool products such as a usb wall socket plug and an interesting contraption called the iGrill which is basically a glorified timer that also measures the internal temperatures of food.  However, it seemed to me that the Ipad was the star of the show as there were many Ipad covers and apps exhibitions offered throughout the expo.

Green Screen and 3-D Converter                          USB Wall Socket

The highlight of the expo was my winning the iPad case! There was some sort of carnival-like game where there was a small putting green with obstacles. It was a one in million chance considering the fact that I’m not one to golf.

Wait, there’s more…Russ and our dear friend, Branton also won an iPad case! It was exciting that all three of us got ahold of one yet the irony is that the three of us don’t own an Ipad… Yet.  Rumor has it that the release of iPad 2 (which comes with a camera!) may be in April. In that case, February and March, can you please hurry through and yield April’s springtime presence?

I would love to have everyone in my restaurant team being fluent in American Sign Language (ASL).

iGrill

I bet you are wondering right now, how does this work? I mean what if a customer finds themselves trying to place an order with a server who communicates mainly through ASL?  One such solution would be using the iPad as a way to cross that bridge as well as creating orders on the spot.  This is where the ingenuity of Apple’s products comes into play and continue to bring out the efficiency in all of us.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Michael MacAulay (Sweetwater Media), Melody Stein (Mozzeria ) and Robert Esposito (Abbondanza)

Not many deaf people own a restaurant across the country. To the best of my knowledge, there are about 5 deaf restaurateurs. I am not counting myself because I haven’t opened Mozzeria yet.

It was a privilege to have dinner with Robert Esposito last week. Robert owns and runs a pizzeria for almost ten years in Seattle, Washington. Like me, he comes from a family of restaurateurs. It was amazing because I get to meet a fellow Deaf Restaurateur and we shared resources and ideas that were inspiring.

It was so nice to share questions and thoughts with an experienced restauranteur who also happens to be involved with the pizza industry. His style is New York with italian ingredients while mine is Neapolitan with international influence. We had a fascinating discussion about his experience hiring staff that could hear and the interactions between Deaf staff.

Robert once thought about opening the restaurant in either San Francisco or Seattle and settled on the latter; perhaps we may also have the pleasure of his pizzas in San Francisco too someday. When three of us had dinner at Ryoko, a place that serves excellent sushi, it was past 830 pm and full house. He was impressed the tenancy of San Franciscans to eat out later here than up north. This is excellent for restaurant businesses.

He asked me where I took cooking classes. I described my Italy trip and he was pleased to hear that I also stopped at Naples, the birthplace of Neapolitan pizzas. Turns out he visited there!

I asked him if he attended Pizza Expo and Robert had been going there for many years. Hopefully I’ll get to run into him again at the expo!

If you happen to be in Seattle, be sure to visit his restaurant:

Abbondanza Pizzeria
6503 California Ave SW
Seattle, Washington.

 

While walking down the street towards Chase the other day to discuss a loan with them, I happened to come across a San Francisco hidden gem; The Crème Brûlée Cart!  The city is well known not just for restaurants that operate at an address but also for small vendors that roam the streets.  These vendors are unique because they may only serve a single signature dish due to it’s size that allows for portability.  As such, some just serve a dish so well that coming across them is like finding $20 on the street instead of a dollar.

The Crème Brûlée Cart was something special.  After selecting a flavor from his refrigerated cart, the man put on a small show of torching the sugar.  I always found this process mesmerizing.  He sprinkled the special sugar on my vanilla crème brûlée and took his time with the torch.  I was throughly impressed with the flavor of the crème brûlée and can make out the tiny specks of the bean in the pudding through caramelized shards.  To be able to have restaurant-quality brûlée right here on the street is convenience at it’s best.

 

 

I hope to run into the Crème Brûlée Cart again.  To find him, we can look at his twitter feed.

 

 

 

 

 

 

Links for further reading:

Crème Brûlée Cart’s Website

Crème Brûlée Cart’s Twitter

Wikipedia

Alton Brown’s Recipe

History of crème brûlée