We’re actively looking for Connoisseurs of all things Food, Wine, Art, Music and Love. There are several upcoming events we’ll be hosting and we’d like for you to be a part of that. Send an email with your name, business and title. I’d like to add you to our mailing list to interest you in several opportunities surrounding the Bay Area in the new year.
We are a Black Owned Catering and Event Company. We partner with many other businesses and organizations in an effort to promote the small business forum. Circulation of our dollars, knowledge and kick-back is pivotal in order for our community to thrive.
I attended a concert Wednesday night in San Francisco. Raekwon The Chef was headlining at Slims nightclub. We were riding around looking for parking and I saw a door on the left side of Market.
I am very familiar with this part of San Francisco as it houses my favorite little chocolate shop, Littlejohn’s Candies. This door looked like a Tiffany’s Box in the middle of the street. I’d never noticed it before and I know I would have. Thinking about it now maybe the color of the door is Hazel…hmmm.
I was intrigued. I googled ‘Hazel San Francisco Market Street’ and Hazel Southern Bar & Kitchen popped up. You had me at Southern Kitchen, let’s see what you’re working with. I researched a little more…it was a new spot. Some of my favorite things were on this crisp and beautiful menu. The skeptic in me arose, collard greens on Market Street?! What’s the set-up like? Who’s cooking? Who runs this joint? Instagram…YES!! The owner Jamie and Chef Casey Hatwig seems to have it on lock. Ok..ok so when will I make my reservation? What will I eat? How many to-go boxes will I need? These are all important and thought out queries. I decided on the eve of my birthday to partake on a date night in the city with moi.
June 24, 2017 a little overdressed compared to the patrons at Hazel, I arrive. I was met by the doorman who welcomed me and told me to enjoy the evening as I walked in with huge smile on my face. I was asked if I had a reservation and I replied, ‘Nope, table for one please.’ I got seated at a community table and it was great. I looked side to side and across from me to see what the plates looked like. I wanted to see what they were enjoying, devouring and craving.
The menu wasn’t overwhelming at all. Besides by the time I made the decision to go I had an idea of what I wanted. I started with a blackberry lemonade and the collard green dumplings. The were crisp bites filled with creamy greens on top of a spicy peach chutney…yummerz.
The slight obsession I have with all variations of shrimp and grits I couldn’t wait to try theirs. The shrimp and grits arrived as I inhaled my second dumpling. I paused, smiled and dug into this velvety seasoned small plate of deliciousness. The shrimp had a perfect amount of spice.
Mentally I was prepared to get the oxtail w/gravy. Honestly it didn’t look as aesthetically pleasing on the plate as I imagined. I instead went for the blackened catfish. It was served on a bed of cabbage w/collard greens and green beans w/caramelized onions. The green beans were served al dente, perfect. Everything was seasoned to perfection. So the collard greens on Market Street were a HIT!!
I can’t wait to go back with the whole squad in tow. In a few weeks as a matter of fact. Oh and the bill…well let’s say I was pleasantly surprised that a phenomenal dinner, as it was, for one in San Francisco with cocktails costing less than $60.00. Southern comfort at its best.
I attended Episcopal Community Services annual CHEFS (Conquering Homelessness through Employment in Food Services) Gala which directly helps support the culinary program in San Francisco. A culinary program that I myself graduated from last year. I attended the Gala last year as a student and it was an instant manifestation on my culinary path….and it was EPIC!!!
The restaurants and mentors that lend their time, resources and essentially their livelihoods to the CHEFS program are unmatched. Whether they are coming in as guest Chefs or providing the students with certain skill sets that are beneficial far past the kitchen. There’s also in-kitchen, hands-on training and an internship at a local restaurant or institutional kitchen settings. It extends to helping with housing, life skills, that go beyond just classroom instruction.
#CHEFSGalaSF supports programming beyond CHEFS and gives a platform to the disparities plaguing the city and abroad. This years gala raised over $400,000 in their efforts, which surpass putting people to work in the culinary field. It has given people who would have otherwise checked out a meaningful opportunity to give back to society. For some of us, it was an opportunity to acknowledge our gifts and to expand on them.
Back to the GALA…I had a blast
I arrived this year as a fan, a foodie, a proud alumni of such an amazing program and so many phenomenal CHEFS, restaurants and philanthropists in one room for one reason…to ensure resources are available to help in the fight against homelessness.
Bespoke San Francisco hosted this years event and it was emceed by Leslie Sbrocco for the fourth year in a row. some of thee best restaurants that San Francisco has to offer were in attendance. YUMMERZ👅 I look forward to what the Chefs come up with and they did not disappoint. The food was beyond amazing. The students themselves participated and hands down had two of the best cuisines served that evening. I kept going back for the Thai bite with the candied ginger…SOOO GOOD. Chef Corina and Chef Harold led an amazing team for this year event. The presentations were inspiring and inventive. In particular for me Commonwealth served Smoked Mussels w/Squid Ink Cracker, Fermented Garlic Aioli and Wild Fennel. AMAZING!!! They were hidden amongst mussel shells…so creative…and delicious
#CHEFSGalaSF supports programming beyond CHEFS through auctions and the support of San Francisco.