A passing fancy and a fancy pass from the Blue Angels
By Seán Martinfield
Sentinel Editor and Publisher
Photo by Lynn Imanaka
Saturday could not have looked better for San Francisco’s Annual Fleet Week. Or so it seemed. At 11:30, atop the parking garage at Pier 39 for the “V.I.P. Party, 2009”, the skies above were bright and clear, and any remnants of fog were very far away. The autumn chill and mild breezes were hardly noticeable – especially with a fast-moving blimp overhead doing a surprising number of nimble turns. For most of us, the incredible spread of savory foods, tempting sweets, luscious wines and spirits distracted attention away from the weather. The opening airshow began right on time – including the daredevil stunts by my new friend, Tim Weber. Thousands were gathered across the way at Pier 39. The seals looked like they were three-deep, waiting for whatever seals wait for. And San Francisco Bay hosted an amazing traffic of sailboats, yachts, passenger and cargo ships. Shortly after 3:00, the scouting plane, “Fat Albert”, flew over the spectators – a sure sign that the Blue Angels were on their way. By 3:45, after several maneuvers, word went out that the show was over. By then, the wind was up and the fog was falling like a final curtain. Oh, well, back to the party….
Great peanut butter brownies! (Case sensitive!) little laura’s sweets is a modern artisan baking company, based in Hermosa Beach California. In using only the finest natural, organic and seasonal ingredients available, little laura’s sweets is able to provide its customers with delicious, whimsical and unique treats that will remind them of days gone by, yet have a modern flair.
Located at 185 Sutter Street, Midi’s fresh, seasonal menus feature innovative adaptations of popular brasserie classics. Whenever possivle, Chef Michelle Mah uses local, organic, and sustainable products. Her inventive take on French brasserie fare is highlighted by her unique culinary background. Whether for breakfast, lunch, after-work cocktails, or dinner, MIDI offers a variety of menus that are sure to satisfy. In classic brasserie tradition, there is something for everyone at any time of day!
Since its founding, Panera Bread and its franchisees have been active in our communities. Operation Dough-Nation was founded in 1992 to formalize our commitment to community involvement. Since then, PANERA BREAD has grown to include four major activities: Community Breadbox™ cash collection boxes, the Day-End Dough-Nation™ program, Panera/SCRIP Card fundraising and participation in community events. Their bakery-cafes are an everyday oasis. A place to gather with friends or enjoy a quiet moment alone. Comfortable, friendly, and fashionable, Panera Bread is place to recharge and feel rejuvenated.
Picture an event that meets your every dream and expectation. The menu, the setting, the flowers, the linens, the entertainment and the staff all come together to create a perfect moment that you and your guests will rave about for years to come. Barbara Llewellyn Catering and Event Planning is dedicated to setting the standard for the event industry with style, creativity and an unsurpassed commitment to excellence in every aspect of our work. A seasoned team of chefs, event coordinators and service staff is the cornerstone of our business and combined our team shares over 50 years of event planning experience.
The core mission of R&B Cellars as a boutique winery is to create high quality wines that deliver tremendous value to the consumer. With an annual production of 12,000 cases, R&B Cellars takes a detail-oriented and labor-intensive approach to crafting high quality wines. Each of the winery’s varietals, having earned 90+ point scores and various accolades across the country, have helped to set R&B CELLARS apart from traditional players in the marketplace.
JAN WAHL and BETH SCHNITZER, Vice-President, Strategic Alliances, PIER 39
Nestled on a cliff overlooking the Pacific Ocean, Sam’s Chowder House offers stunning sunsets, true oceanfront outdoor dining, and a casual and authentic seafood experience reminiscent of an East Coast style seafood house. Watch the crashing surf inside by the fireplace, dine outside under a cozy heat lamp, or settle into an Adirondack chair near a toasty fire pit on Sam’s dog-friendly patio and enjoy the crisp, salty ocean air.
Jayson Woodbridge’s grandfather always used to say, “Never pass up a good layer cake,” and Jayson, renowned winemaker of the Layer Cake wine brand, and Lori Karmel of We Take the Cake, crafters of stunning, gourmet cakes from South Florida, are taking that advise to heart. Jayson was so impressed with the Prize-Winning Chocolate Layer Cake lovingly baked and designed by We Take the Cake, as was Lori with his award-winning Layer Cake Wines, that the two decided to partner in a promotion together. It’s a Perfect Pairing, as both the cakes and the wines are hand-crafted, made with old-fashioned family values, using only the very best ingredients.
Just ask for Drew.
Pacific Rim Cuisine is defined as a blend of flavors and styles of food from countries that border the Pacific Ocean. Chef Sean Pattansuvoranun selects the freshest meats, seafood, vegetables and spices used in those countries to create one of a kind Pacific Rim cuisine. At TANGERINE, the striking presentation of these uniquely prepared dishes is a delight to behold, the flavors extraordinary.
Staying tight in our shoes!
San Francisco Chocolate Factory is committed to making the finest quality hand dipped gourmet chocolate and caramel treats using only the purest ingredients. They use Old World European family recipes to create some of the most tantalizing chocolates in the world. Since 1997, SF Chocolate Factory has brought fun, excitement and entertainment to those who come to indulge in their chocolates. They make their own chocolate and candy confections in small batches because freshness in chocolate really does matter.
They call it “serendipity”. It was a mystical moment in time when a savvy woman with classic California beauty and God-given brains to boot, left her home in San Francisco for a weekend in bucolic Mendocino back in September of 1993. Intending to return home after her weekend with a newly charged battery, Lynda Najarian instead discovered her exciting and prosperous future on the rise in the form of a totally unique, whole-wheat baguette that sent her taste buds reeling and her entrepreneurial instincts into overdrive. Immediately, she knew that she had to search out and find the source of the mystical breadstick. She was inspired. Lynda and Judy seized the moment, and in a surge of brilliant clarity, crystallized a partnership, named the product Judy’s Breadsticks of Mendocino and found an industrial kitchen in Marin County to service the Bay Area where Lynda is from. She told Judy, “You bake ‘em, I’ll sell ‘em!” and sell she did – like nobody has sold bread before. Check out the products: LoveSticks.com
Steeped with a family tradition of quality and service, San Francisco’s most popular and venerable seafood restaurant first opened in 1965, when brothers Al and Joe Scoma took over a six-table coffee shop to serve fishermen on the wharf. Using their mother’s recipe collection, the Scoma brothers’ humble café is now a 350-seat restaurant, serving more than 450,000 guests annually. SCOMA’S also owns a fish receiving station, which permits public viewing of fish and local Dungeness crab as it’s off-loaded from boats and prepared for the kitchen daily.
Fog Harbor Fish House offers the quintessential San Francisco waterfront dining experience. Enjoy spectacular views of San Francisco Bay and the Golden Gate Bridge while dining on the freshest seafood and meats available. Created by the family who developed PIER 39 our history spans over three decades and includes three generations. FOG HARBOR FISH HOUSE takes pride in being family owned and operated, and one of the most favored dining destinations on Fisherman’s Wharf.
LandrinGroup is an international manufacturer of confectionary products, headquartered in St. Petersburg, Russia and is the largest privately held confectionary manufacturer in its home country. In addition to acquisition of existing manufacturing plants, since 2003 Landrin has invested over $30 million into construction of brand new production facilities, custom developed for the manufacturing of Landrin’s innovative line of products. The state of the art facilities are fitted with the most advanced manufacturing equipment, from top international suppliers.
Bluecoat is distilled in a custom-built, hand-hammered copper pot still. A true batch distillation, the process calls for extremely slow heating of the pot, which allows for maximum separation of alcohols. Impurities are discarded, leaving only the purest, most flavorful alcohols. The result is a spirit that is intensely smooth and invigorating. No additives and all natural, organic botanicals and batch distilled, Bluecoat American Dry Gin is a revolutionary spirit that is distinctive and superior in character.
Players Arcade/Sportsbar/Deli’s motto is ‘Eat, Meet & Compete’! The new Players, located at the Bay end of PIER 39, boasts 12,000 square feet of dining, games, drinks and bay views. Players has that familiar sports bar buzz featuring live sports feeds from around the globe on 15 screens, 16 taps of beer, a great bar menu, deli sandwiches, more than 100 prize and video games, full prize center, and more. Plus there is outside dining in the ‘Street Performers’ patio. Menu highlights: Home of the Club Burger, Clam Chowder from scratch, The French Dip, San Francisco Cobb Salad and house baked cookies. Players is available for parties and corporate events.
With a legacy spanning more than 100 years, King Island Dairy is Australia’s premier specialty cheese and dairy producer creating internationally acclaimed products renowned for their supreme quality, taste and texture. When it comes to premium handcrafted cheeses and indulgent dairy products you’re spoilt for choice at KING ISLAND DAIRY – from rich, creamy bries, earthy washed rinds, to feisty blues and sharp biting aged cheddars along with the most pure of creams, indulgent yoghurts and delectable desserts. In San Francisco, these exceptional cheeses can be found at Whole Foods.
Today’s philosophy at La Provence Restaurant could mistakenly be thought of as typical French food. Instead it offers a twist with Californian cuisine flare and Italian influences. Local fish, game, and occasional lamb accompanied with fresh vegetable creations are consistently predominant on the mouth watering menu. Being already highly rated in numerous reviews, including the Michelin Guide and Zagat Survey, along with online review sites, LA PROVENCE is arguably one of the best French restaurants in San Francisco.
See related articles and interviews:
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VICTORIAN ALLIANCE OF SAN FRANCISCO – Annual House Tour, October 18th
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TUTANKHAMUN – And The Golden Age Of Pharaohs
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DIANE BAKER – Celebrating the 50th Anniversary of THE DIARY OF ANNE FRANK
RENT: THE BROADWAY TOUR – Returns To The Curran Theatre
WESLA WHITFIELD – At The Rrazz Room
SPAMALOT – THE “MONTY PYTHON” MUSICAL THAT GOES LIKE THIS
CAMERON CARPENTER – Up Close and Very Personal
THE CONTEMPORARY JEWISH MUSEUM PRESENTS – Chagall And The Artists Of The Russian Jewish Theater, 1919-1949
RUBEN MARTIN – Principal Dancer with San Francisco Ballet
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MILK – A Magnificent Film
CHRISTINE ANDREAS – A Conversation with Beautiful Broadway and Cabaret Star
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CD – BRAHMS: Ein Deutsches Requiem
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JENNIFER SIEBEL – A Conversation with Seán Martinfield
Sentinel Editor and Publisher
Seán Martinfield, who also serves as Fine Arts Critic, is a native San Franciscan. He is a Theatre Arts Graduate from San Francisco State University, a professional singer, and well-known private vocal coach to Bay Area actors and singers of all ages and persuasions. His clients have appeared in Broadway National Tours including Wicked, Aïda, Miss Saigon, Rent, Bye Bye Birdie, in theatres and cabarets throughout the Bay Area, and are regularly featured in major City events including Diva Fest, Gay Pride, and Halloween In The Castro. As an Internet consultant in vocal development and audition preparation he has published thousands of responses to those seeking his advice concerning singing techniques, professional and academic auditions, and careers in the Performing Arts. Mr. Martinfield’s Broadway clients have all profited from his vocal methodology, “The Belter’s Method”, which is being prepared for publication. If you want answers about your vocal technique, post him a question on AllExperts.com. If you would like to build up your vocal performance chops and participate in the Bay Area’s rich theatrical scene, e-mail him at: email@example.com.
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