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Meet the sweet Dotty, from our pastry team.....

This is Dorothy. She is one of the newer additions and has made a great impact on our team. So much so, she is now our new Pastry Sous here at Waterbar. We're always excited when someone new comes in and thrives, and we couldn't be happier to have her. So, here we go with the questions........

Q: Where are you from?

A: New York City, Spanish Harlem to be exact.

Q: How'd you get into restaurants? What was the attraction?

A: I am an only child and my mom would take me out to restaurants when I was a kid. I fell in love with the atmosphere and figured out that I really wanted to be a cook by the time I was 10. Sure enough, right after high school I went straight to culinary school and haven't looked back since.

Q: How long have you been at Waterbar?

A: I started February 16th.

Q: What's been the biggest challenge doing what you do?

A: Trusting my instinct and learning to be a leader. 

Q: What's your best memory here? 

A: On Mother's Day all the pastry chefs got to create their own desserts and name them after their mother. I made a carrot cake for my mom which I make for her every year on her birthday, it was really special to me.

Q: What are you up to lately?

A: Outside of work I love arts and crafts and being creative. Right now I'm really into my photography and painting.

Q: Plans for the future? 

A: I moved to California about a year ago, so right now my plans include growing at Waterbar in the sous chef position and getting to know and explore California.

Q: What's a food you're looking forward to working with in the upcoming season?

A: As the fall season approaches, I'm really looking forward to working with Quince and Concord grapes.

 

THANKS DOTTY!!!!!

 

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Another OysterFest Success!!!

It is amazing how fast time flies. It feels like we just started planning OysterFest 2016, and sad to say, it's already over! It was once again an amazing event filled with fun, sun, wine, oysters, great music, a Hot Sauce competition, an oyster shucking contest, silent auction, we could go on all day......

And of course, not unlike last year or the year before, we raised money for the San Francisco chapter of the Surfrider Foundation.

We've put together some pictures in celebration of a great event. We would also like to thank everyone who participated and shared in an awesome Sunday funday! Cheers and thank you!

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OysterFest 2016 is here

Waterbar's annual OysterFest is just around the corner. Usually hosted the last weekend in August, this year is no different. Sunday, August 28th 2016 from 12-3pm we will see another year of live music, wine from all over the West Coast , local craft beer, oysters, passed hors d'ouvres  and small bites from the best restaurants in the Bay Area, an oyster shucking contest, a silent auction and once again all benefiting the San Francisco Chapter of the Surfrider Foundation.

Last year's event was the biggest ever, selling over 400 tickets - for $75, TICKETS include all of the festivities. Hosted on both Waterbar and EPIC's incredible patios, we're looking forward to this year's event. We have new restaurants and wineries joining us this year with a new local brew as well. Come and enjoy Waterbar's OysterFest 2016!

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Success! The Masumoto Family & Waterbar in pictures

Recently we had the Masumoto Family with us hosting an event on out North Terrace. It's one of the first of it's kind and we had a wonderful time. The wine flowed, the food was superb and the Masumoto family was as charming as ever. 

From left: Korio, Mas, Nikiko, Eric Hyman, Rich Troiani and Marcy Masumoto.

From left: Korio, Mas, Nikiko, Eric Hyman, Rich Troiani and Marcy Masumoto.

The event featured a menu designed by our in-house artist and server Sophie Tivona. She's done our New Year's Eve menus multiple years and helped when we hosted a Daniel Webster Elementary class here at the restaurant. Her talent is as sweet as the peaches and nectarines served last night! The Masumoto menu was actually created as a coloring page - something interactive and perfect for the event. The food served was spectacular. We posted some pictures on Instagram and Facebook and have added a slideshow here. It was too much fun!

With the harvest having just ended and our trees being very generous this season, we picked our fair share of both LeGrand Nectarines and Elberta peaches on the families organic farm just outside of Fresno. With nothing but the freshest of ingredients to begin with, this tapas style evening was something we'll remember. Thank you to everyone who came, we hope you enjoyed it as much as we did. 

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The Honey Harvest is Upon Us.... thanks Eric!!!!

As we've mentioned, Waterbar has a rooftop bee hive kept by our purchasing manager Eric Hyman. It is a beautiful thing. He recently harvested the honey and the process is quite amazing. We posted a video of Chef Angela cutting the honeycomb from the hive, and Eric has shown the hive on his own Instagram and whatnot, but our pride runs deep and we wanted to share more.

Our honey bees gave us over 2 gallons of honey, and we are using it already! The honey harvest coincided perfectly with the Masumoto Family Farm peach and nectarine picking and the dishes that have been created are summer perfection.

We started with a Masumoto Elberta Peach Salad, fresh mozzarella, fennel and our rooftop honey in a  muscat vinaigrette. Truly the epitome of a summer salad with perfectly picked stone fruit, our very own honey and homemade levain lace. On the dinner menu we have another Masumoto collaboration but with the LeGrand Nectarines. Also served with our own levain lace, this starter is served with Ibérico ham, arugula and of course our rooftop honey. We are inspired by everything this summer! 

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The Masumoto Harvest 2016

We know summer is officially here when we visit the Masumoto Family Farm. This year our adopted LeGrande Nectarine and Elberta Peach trees were bountiful, yielding a harvest that has inspired an amazing summer menu. From non-alcoholic drinks to summer cocktails, stone fruit salads and desserts, our menus are inspired by the harvest and the season.

 

Our Chef de Cuisine Justin Baade made his first trek to the farm country just outside of Fresno. The experience is like nothing else- meeting at the restaurant at 3am, driving the 3+ hours to the farm and picking the fruit you know will be served at the restaurant. The Masumoto's are the most gracious of hosts serving bagels and cream cheese, coffee and tea when you first arrive and serving a peach and nectarine themed lunch in the orchard midday. This year Mas read original poetry inspired by the fruit - this is truly his passion.

After 8 years of harvesting with the family in Del Rey, California, we have cultivated not only a partnership, but a friendship based on mutual respect and an appreciation of nature and sustaining it the best we can. Cheers to the Masumoto Family and Waterbar!

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High on the Hog in pictures

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High on the Hog in pictures

Our sister restaurant EPIC Steak has an event every year very similar to Waterbar's own OysterFest. Both are hosted on our patios overlooking the Bay and bridge while restaurants and wineries serve guests enjoying the sunshine while benefiting great causes. This year was no different with High on the Hog raising funds and awareness for Guide Dogs for the Blind. The event was a success! The weather couldn't have been more perfect, the pork and pinot were a hit and the days entertainment was in full swing. We couldn't be happier with the turnout or more grateful for a wonderful day. A big thanks to all that participated and volunteered, and next? OYSTERFEST 2016!!!!

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Tommy Yracheta has joined the party!

It's been some time coming, but we are happy to introduce Tommy Yracheta, one of the newer Waterbar Managers. We're sure you've seen him, pouring wine and looking dapper on the floor. He is also, one of our sommeliers, with his passion for wine bleeding into his other managerial duties. He and Steven Izzo, our beverage director, are in the process of bulking up our beer game, along with introducing new sake and seasonal cocktails to an already amazing list.

We posed the usual questions, and here's what he had to say........

Q: Where are you from?

A: Los Angeles

Q: How'd you get into restaurants? What was the attraction?

A: Food and Beverage is and has always been my life, well at least since I was 5.

Q: How long have you been at Waterbar?

A: Coming up on 9 months.

Q: What's the biggest challenge doing what you do?

A: Coming into a restaurant with so many people who have been here since the beginning. That is something you don't see too often in this industry and makes it a challenge when you first start. This has to do more with wanting to help progress the restaurant, but first understanding what it means to the people who have seen all of the changes.

Q: What's your best memory here?

A: Doing my first inventory with Rich until 3am in the restaurant, while he talked in funny character voices.

Q: What are you up to lately?

A: Working on getting my sake verification.

Q: Plans for the future?

A: I would like to work and live abroad.

Q: What's a food/drink you're looking forward to working with in the upcoming season?

A: STONE FRUIT!!!! I'm really fanatical about stone fruit.

For those of you who have joined us and have been lucky enough to have interacted with Tommy, his knowledge and enthusiasm is contagious and we are lucky that he has joined our team. We also thought we'd share his debut video, discussing one of the newer beers on the list, Saison Dupont a Belgian farmhouse ale that he paired with the fresh anchovies we just got in from Marin County. ACTION!!!!

Tommy is a natural!

Above we have Local Cure

Above top we have the dish Tommy paired with the Saison Dupont, Cured Local Anchovies - roasted pepper coulis, summer squash, fried ricotta and almonds. We also show the Cured Local Anchovies with hearts of romaine, parmesan and caesar dressing along side the beautiful fish in its semi-natural state.

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Masumoto Family Farm and Waterbar's Roof top Honey

Waterbar and the Masumoto Family Farm have been partners in sustainability for over 5 years now. We have adopted countless trees and harvested them with our bare hands on the farm located just outside of Fresno. This partnership continues as the harvest comes closer, we just found out we're having twins! Our Elberta Peach trees and LeGrand Nectarines are bearing hundreds of fruits and we can't wait to add them to our menu. Last year the harvest coincided with our rooftop bee hive and the honey was ready just in time. This year shouldn't be much different and we can't wait!

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Bonjour from Chef Angela!!

Recently our Executive Pastry Chef Angela made the trek to grande Paris. Her cohort consisted of other pastry chefs from San Francisco. While they soaked in the sites and flavors of France, Chef Angela was plotting ways to bring back those flavors and incorporate them into Waterbar's already amazing dessert menu. She only just got back, but we're intrigued to see the influences France has had on our dear Angela.

Chef Angela 5th from left and her class photo - the other chefs from left: Lynn Echeverria - Tartine Bakery, Lance Nitta - Madera, Alex Espiritu - Valrhona, Veronica Arroyo - Michael Minna Corporate, Angela Salvatore - Waterbar, Dries Delanghe - Alexander's Patisserie, Christophe Domange - Valrhona, Nicole Krasinski - State Bird Provisions, Paul Lemieux - Auberge de Soleil, Stephanie Prida - Manresa, Martin Boutry - Valrhona, Amber Blalock - Craftsmen and Wolves.

Chef Angela 5th from left and her class photo - the other chefs from left: Lynn Echeverria - Tartine Bakery, Lance Nitta - Madera, Alex Espiritu - Valrhona, Veronica Arroyo - Michael Minna Corporate, Angela Salvatore - Waterbar, Dries Delanghe - Alexander's Patisserie, Christophe Domange - Valrhona, Nicole Krasinski - State Bird Provisions, Paul Lemieux - Auberge de Soleil, Stephanie Prida - Manresa, Martin Boutry - Valrhona, Amber Blalock - Craftsmen and Wolves.

Chef Angela, in her own words, describes her Valrhona Trip.....

I've always deeply believed that travel inspires. Meeting new people, seeing new places, tasting new flavors. I find inspiration in the architecture, nature, art, fashion and beyond.

When Valrhona invited me along with 8 other Bay Area chefs to their factory and classrooms in Tain L'Hermitage, I knew it was an opportunity I wouldn't want to miss. Our group was comprised of some of the best pastry chefs in San Francisco and the Bay Area.

It all started with a train trip from Paris to Valence, south of Lyon and straight into the culinary heart of the country. We passed through the town of Montelimar known for its delicious namesake, nougat candy. Our final destination was only a bit further to the town of Tain L'Hermitage nestled along the Seine. It's in this town that Valrhona chocolate was founded and thrives. What began as a small little factory has not changed a great deal, but with the evolution of industrialization, their chocolate and praline production was able to expand.

New machines made for more efficient processing, but what impressed me most were the small teams of workers processing, finishing and still packaging by hand. When I saw a team of four, hand decorating each individual Bon Bon that came off the processing line and the next team selecting and packing the little treats, I was stunned. I have an appreciation for the minutae and if you are wondering, like I was, where the "reject" truffles go, it's to the local pig farmers. I'd be interested to taste the terroir of that meat!

What Valrhona calls Colorful Comets, delicious chocolate spheres

What Valrhona calls Colorful Comets, delicious chocolate spheres

Another point of interest is that the factory abuts the school, so their team of chefs can literally shape the flavors, textures and profiles they need with direct feedback to the mix masters. This wasn't an elaborate sales pitch, since we were already all customers, but this was a nice confirmation and expansion of what we can do with their products. Another thing I enjoyed learning was how Valrhona's ethos echoes that of Waterbar. Valrhona sources beans from around the world by working with the individual farmers to help them grow the best beans with the best flavors. They pay above market rates to ensure quality, but it means more for the long term sustainability of the commodity. Valrhona is a relatively small chocolate producer, but they have such a varied product line.  I particularly like their single origin chocolates, which have such unique qualities and identities.

It was a dream for us as pastry chefs - the class space was top of the line. Tempering machines, enrobers, the finest molds, ovens, the shiniest sheet pans I've ever seen, ice cream machines and so many other fun gadgets!  Classes were taught by Chef Christophe Domange, who patiently demonstrated lessons in plated desserts, bonbons and ice creams.  His assistant, Martin, worked magic in the background by finding and solving our every need.  Even baking us treats to go with our morning espresso.

It was nice to step away from the hustle of service and enjoy the comraderie of fellow artisans. Back in San Francisco, where we are completely spoiled by the culinary gems lurking around every corner, I've been reinvigorated and motivated to create new pastry experiences for our guests at Waterbar. Looking forward to seeing you soon. - Chef Angela

THANKS ANGELA!!! We can't wait to see what comes out of that kitchen, and we can't wait to share it with San Francisco!

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Chef Parke with CAL Berkeley and Stanford

Recently our Chef- Owner Parke Ulrich was invited to speak at an amazing event. And this event isn't like other events. From Kristi Yamaguchi's Always Dream Foundations Red, White and Blue Ball to EatDrink SF, we contribute a lot of time, money and food to some great organizations. 

Enter the CAL/Stanford Food Innovation & Design Symposium. This is a culmination of academic researchers, entrepreneurs, chefs, designers and students sharing in their perspectives of food innovation and what the future of food will look like. Chef Parke is honored to participate in this community based event where he can share his passion for local, fresh and sustainable ingredients reflected in a menu that is inspired solely by the seasons. His focus on simple, delicious seafood has made Waterbar a force here in the San Francisco Bay. Hence, his contribution. We look forward to seeing others ideas and philosophies regarding something as important as food, especially in the future. 

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Daniel Webster Elementary at Waterbar

We recently welcomed Daniel Webster Elementary to our Oyster Give Back family. However, unlike other partners, Daniel Webster Elementary and some of its lucky students got to take over (kind of) Waterbar. 

It started with a little lesson with Eric Hyman. He talked fish and crab and lobster AND THEN he showed them his bee gear and a little piece of bees wax from our rooftop bee hive. Next they made cookies with our Executive Pastry Chef Angela, (just in time for Mother's Day!). And finally they made T-shirts with our house artist Sophie Tivona. All in all we were lucky to have them and hope they had as good a time as us!

Above we have a little slideshow of what the kids were up to when they were here. And yes, that is a real fish painted for t-shirts they made!

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