tv [untitled] March 21, 2013 6:00pm-6:30pm PDT
>> you're watching quick bite, the show that has san francisco. ♪ ♪ ♪ >> we're here at one of the many food centric districts of san francisco, the 18th street corridor which locals have affectionately dubbed the castro. a cross between castro and gastronomic. the bakery, pizza, and dolores park cafe, there is no end in sight for the mouth watering food options here. adding to the culinary delights
is the family of business he which includes skylight creamery, skylight and the 18 raisin. >> skylight market has been here since 1940. it's been in the family since 1964. his father and uncle bought the market and ran it through sam taking it over in 1998. at that point sam revamped the market. he installed a kitchen in the center of the market and really made it a place where chefs look forward to come. he created community through food. so, we designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we wouldn't exist if it weren't
for all three of those components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006. the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work.
and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like they can be included in the conversation. a lot of organizations i think which say we're going to teach cooking or we're going to teach gardening, or we're going to get in the policy side of the food from conversation. we say all of that is connected and we want to provide a place that feels really community oriented where you can be interested in multiple of those things or one of those things and have an entree point to meet people.
we want to build community and we're using food as a means to that end. >> we have a wonderful organization to be involved with obviously coming from buy right where really everyone is treated very much like family. coming into 18 reasons which even more community focused is such a treat. we have these events in the evening and we really try and bring people together. people come in in groups, meet friends that they didn't even know they had before. our whole set up is focused on communal table. you can sit across from someone and start a conversation. we're excited about that. >> i never worked in catering or food service before. it's been really fun learning about where things are coming from, where things are served from. >> it is getting really popular. she's a wonderful teacher and i think it is a perfect match for us. it is not about home cooking. it's really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many
wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here.
>> we want them to walk away feeling like they have the tools to make change in their lives. whether that change is voting on an issue in a way that they will really confident about, or that change is how to understand why it is important to support our small farmers. each class has a different purpose, but what we hope is that when people leave here they understand how to achieve that goal and feel that they have the resources necessary to do that. >> are you inspired? maybe you want to learn how to have a patch in your backyard or cook better with fresh ingredients . or grab a quick bite with organic goodies. find out more about 18 reasons by going to 18 reasons.org and learn about buy right market and creamery by going to buy right market.com. and don't forget to check out our blog for more info on many
my name is david campos and i am the chairman and we are joined by supervisor yee. mar is in route, and the clerk of the committee is derek evans and we would like to thank the following members of sfgtv staff, jessy larson and lolamelconian. >> do we have any announcements? >> yes, sir, please be sure to silence all electronic device and include the speaker cards and any of the documents to be submitted to the clerk. and items acted upon today will be appear on the march 19th, board of supervisor's agenda unless otherwise stated. >> thank you very much. we want to thank the members of the public who are at the hearing today and who are watching. mr. clerk, if you could please call item number 1. >> the hearing to consider the issuance of a type 42 on sale beer and wine license to andrew and jennifer hall for the beer haul located at 1 polk street.
>> we have the first item is a liquor license request. so if we could first hear from the applicant on this item? >> just to note that we had been joined by supervisor scott weiner. >> good morning. good morning. >> my name is jennifer hall and my husband and i are opening a wine bar, located on the ground floor of 1 polk, we are thrilled to open in a revitalization of district six. we want to be given the chance to be successful and here to request that you consider our business for a full 42 license. drew and i have lived in san francisco since 2005 and
currently we reside in supervisor mar's lovely district and our 11-month-old daughter, and we both grew up in small businesses. my grand parents owned a store, and my great grandfather started a business in china town and actually the first in the china town to have a car. >> i worked in my aunt and uncle's grocery store, earning a if you coins as a daily wage, that is where i learned the importance of customer service and the value of hard work. drew group up with similar values. his strength in project management, and he has also been known to insist on being in the field, whether installing bike racks. he has been on dozens of projects throughout the san francisco and the bay area and most excited about building out the beer hall.
we have both witnessed our family's dedication and entrepreneurial spirit. chaos in the small business world. and we have always dreamed of starting our own business and creating that same work ethic for our family. >> i'm andrew hall. >> if you could ask the clerk to... >> i'm andrew hall and it is very nice to be here in front of you. and late, 2010, i like many people in the bay area and across the nation lost my job and when this happens, after you get over the initial shock, you start thinking about your life and see what your future holds. i saw this as an opportunity, i have worked in construction all of my life and i always had a passion for home brewing and craft beer and knew that i wanted this to be the focus of our family business. i understand my wife who also
shares my love gave me the green light. >> i went into full discovery mode and realized that the popular craft beer had exploded in the last few year. >> we are planning to be the premier location in san francisco to taste, buy and to learn about specialty craft beers. it is a hybrid of up scale shop meets classic room. there is a strong focus on promoting beers and brewers and our selection of beer and wine will be on the tap and by the
bottle and over smaller. our expected hours of operation will be from 3:00 p.m. to 1 on p.m. on the weekdays and we will test lunch crowd and as we are more established and more people move into the neighborhood we believe that it will be a good option for patrons during lunchtime, since we are aiming for the after work crowd we anticipate three to 10 p.m. being the busy time. this is a small window which is why it is critical to serve and sell to go our businesses to succeed. and could i have, the powerpoint working? >> and so, a little about our location. this is us, this is a snapshot of our area. we are in the middle there. these are the high-end,
residential properties that are right next to us. these are the residential properties that are either in construction, slated to be starting construction, or in the initial planning process. within one block radius of us, we have over 2,000 luxury, condo and apartment buildings, and an aimless snapshot there is no off sale of craft beer and wine. us again, and these are the office buildings in the area. market square, fox plaza. and here is another office building that is just getting started with new tech companies. we have got thousands of employees and huge office buildings also within one block of our location. in addition to that, we have all of the government agencies and workers that are in the surrounding local.
we intend to provide the growing number of company workers twitter, one kings, lamb, dolby to name a few and residents are argenta, fox plaza with a sophisticated lounge to enjoy a glass of wine and a bite to eat and the ability to sell bottles for home consumption. >> currently a place like this does not exist in the neighborhood and we would like to serve the community. >> to engage the neighborhood. >> we have been very active in our community out reach from the very beginning. we first reach out to inspector kim stalker about the businessman and over all business concept two years ago in march 2011. he was familiar with the retail bar model as other wine bars used the same model and over the next year, during the search for the perfect location, we continued the dialogue with the police. we wanted to stay on their radar, and we wanted their
support. upon securing one polk, october of 2012, we immediately reached out to jane kim who to my delight responded immediately. and we also reached out to the alu, the northern district police station, local area workers, residents, neighborhood organizations and i am sure you are hyper aware the committee. we are working with the civic center district in support of their mission to build a better, safer neighborhood for all of the workers and residents. we are also working with sfsafe dot org for the same reasons and i have a follow up meeting with them next week to have a security assessment and join dolby in joining a connected business community. we are also working with small business commission and have been attending a central market partnership meetings by the office of economic