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The Golden Gate Fortune Cookie Factory (Cantonese: Gāmmùn béng sīkgūng , 金門 餅 食公) is a fortune cookie company with its main entrance off Ross Alley, between Jackson Street and Washington Street in the Chinatown neighborhood of San Francisco, California in the United States. [1] The cookie company was opened in 1962.
Crab Louie is a type of salad that prominently features crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States. [40] The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco as early as 1910 and was popularized in the 1930s in Fisherman's Wharf.
Ron Siegel (born 1966) is an American chef who formerly worked in San Francisco. In August 2012, it was announced he was joining San Francisco restaurant, Michael Mina, [1] as executive chef. He had been Chef of the Dining Room at the Ritz-Carlton Hotel, taking over for Chef Sylvain Portray in 2004.
Martha's San Francisco Cocktail by Martha Stewart This cocktail takes elements from both the classic martini and Manhattan cocktails. The result is a nuanced and aromatic drink that feels oh-so ...
In 2007, Cosentino opened a salumeria named Boccalone: Tasty Salted Pig Parts in San Francisco's Ferry Building. [12] This new company was following in his family's traditions, as his mother's family ran Easton's Sausage Company in Newport, Rhode Island from 1860 to 1942. He uses many of the original recipes from Easton's for Boccalone products.
The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. [3] A recipe for Crab Louie exists from this date in Bohemian San Francisco by Clarence E. Edwords, [4] and for a similar "Crabmeat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler, [5] head chef of the city's St. Francis Hotel. [6]
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The St. Anthony Foundation is a nonprofit social service organization in San Francisco, California. They are best known for their operation of the St. Anthony Dining Room in the Tenderloin District. [1] [2] [3] It was founded in 1950 by Franciscan friar Alfred Boeddeker to serve free meals