Zazu was swamped with 22 inches of water contaminated with gasoline and farm-runoff, requiring extensive cleanup, especially for food purveyors. Nearly half of the roughly three dozen businesses in the chic shopping area were affected by floodwaters, with a handful declared a total loss. He said other restaurateurs have already shown interest in the Zazu location. They’ve worked super hard and we’ve been glad to have them, but if they’ve officially decided to move on … there’s not much that I can do.” “I want to be supportive of John and Duskie. I’ve been rebuilding their restaurant,” said Aldridge. He said the rent-due notice sent to Stewart and Estes was in response to a letter from the couple’s attorney stating that they were not reopening.Ĭalls to the couple’s attorney were not returned Thursday. He said he remained committed to Zazu’s reopening, having hired workers to put up drywall and sanitize equipment. John is an avid salumist studying at the University of Iowa Meat Lab.Zazu had several years left on its long-term lease, and its departure is the most significant exit yet of a flood-affected business at The Barlow.Īldridge said he was shocked to see trucks pulling up to the restaurant Thursday morning and removing equipment. He is a 1990 graduate of the University of Colorado at Boulder. Kisco, New York and grew up in the kitchen of his family’s four generation catering company, Thomas Fox and Sons, founded in 1919 by his great grandfather. She was coauthor on Tom Douglas’s Seattle Kitchen, which received the James Beard Award in 2001. Under her leadership, Palace Kitchen was rated by Gourmet magazine as one of the top twenty restaurants in the country in 2000. Duskie and John moved to Sonoma County from Seattle where Duskie’s was the chef of Palace Kitchen in Seattle, where she was voted City Search’s Seattle Best Chef in 2000. zazu kitchen + farm was also featured on Food Network’s Diners, Drive-Ins, & Dives. Duskie is known for being a fierce competitor on Food Network’s The Next Iron Chef, seasons 3 & 5 and for judging on Guy’s Grocery Games. Growing up in San Francisco, she fell in love with everything restaurant through her weekly Wednesday night dinners out with her father. Their products can be found on and in ethical grocers.ĭuskie began cooking at the age of five in her EZ-Bake oven. In 2011, Estes and Stewart were crowned King and Queen of Pork at the Grand Cochon at the Aspen Food & Wine. Black Pig coppa and prosciutto won Good Food Awards in 20. This award-winning meat company specializes in ethically-raised pigs sourced directly from small farms and uses the entire animal ‘snout to tail.’ Their products include bacon, salumi, Rodeo Jacks (bacon caramel popcorn), Swine Sweets (chicharrón peanut butter cups), Piggy Pop (bacon toffee lollypop), Lard Lather soap and Lip Lardo lip balm. On their farm, they raise rabbits, chickens, ducks, sheep, pigs, and goats. It was included in the San Francisco Michelin Guide for over a decade and rated TOP 50 restaurants in the Bay Area by San Francisco Magazine. ZAZU was named a TOP 10 best new restaurant and was listed for multiple years in the San Francisco Chronicle’s TOP 100 restaurants. They received the Rising Star Chef Awards for Sustainability and both their restaurant (lost in the Russian River floods of 2019) and their food truck (still truckin’!), The Black Piglet, received Slow Food Snail Awards. Duskie Estes & John Stewart are the co-chefs + farmers behind Black Pig Meat Co.
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