Hungry Onion Drooling Q&A with Joyce Goldstein (Jan 6, 2017, 3pm PT)

[Joycego (Joyce goldstein)]

@oliverw

This is not a question, but I just want to say thank you for the wonderful meals over the years and the great cookbooks!

Thank you Oliver
I love writing those books. Glad you are enjoying them. Makes me so happy.

[Joycego (Joyce goldstein)]

@borreli

You must have a very well stocked pantry! I always have to go out and get more ingredients when I switch cuisines…

Someone should take a photo of my pantry It is amazing. And inspiring. I open the doors and can cook in many languages. I also have a cellar full of my preserves and condiments. So cooking is always fun. I stay mmostly in the Mediterraneaen but cook dishes fromrother cultures as well.

[Joycego (Joyce goldstein)]

@blurp

California pioneered the seasonal, local, farm-to-table movements and you spearheaded many of those efforts. These concepts have now spread all over the country and been well accepted in many areas. In many cases, these trends are bringing old fashioned way of cooking/ sourcing back into modern society. Any new promising food trends from California coming up?

I am wary of trends but the press and the public seem to need to hear about them
Look for more Middle Eastern food and more Korean,. I hope that will provide enough stimulation.

[tfiorella]

Middle Eastern food is delicious and underrepresented around here…

[Joycego (Joyce goldstein)]

@blurp

Jonathan Kauffman profiled a few restaurants in San Francisco that opened this year and closed shortly after. As a restaurant consultant, what do you see as some of the most common problems with struggling restaurants? Is there anything we should conclude from more new restaurants closing?

www.sfchronicle.com

Rash of new restaurants folding in short order

Just five months after opening Cadence in the Mid-Market neighborhood of San Francisco, owner Jay Bordeleau realized that his 100-seat restaurant was not going to make it. The Bay Area, flush with money and rife with culinary talent, is still in the …

Too many restaurants for the size of our town…Too many options. Too many doing the same thing. Bad locations. Not enough cooks Not enough trained staff. Too many are anonymous. Impersonal , Fickle diners follwing trends and nonsense.

All of these ar reasons for restarants closing. Some of them were good too. Goodness is not always its own reward.

But timing, location competition are critical. And one needs time to build a true connection with diners, time and effort to develop a real clientele .

[Rades]

What is your favorite town/ city to eat outside the US?

[Joycego (Joyce goldstein)]

@borreli

Ms Goldstein, thank you for doing the Q&A! Mediterranean cuisines emphasizes fresh ingredients and high quality ingredients is something the Bay Area, with its proximity to artisan farms, is strong at. With that said, there are certain ingredients, e.g. spices, specific raw ingredients, that may be harder to track down outside of the Mediterranean. What are some of favorite places to shop for ingredients? Thank you.

Besides out wondeful Farmers Markets and our regular markets you can get almost anythings on line. Amazon has everything. Spices , condiments , odd equipement
There is not excuse not to cook.

[Joycego (Joyce goldstein)]

@Rades

What is your favorite town/ city to eat outside the US?

Anywhere in Italy
Rome!!!
Barcelona.
Istanbul

[Joycego (Joyce goldstein)]

Thanks for the opportunity to talk with you all. Hope this was helpful and hope I Answered most of your questions.
Joyce.

[hungryonion]

Thank you very much Joyce Goldstein for joining us today and sharing your perspectives and stories with us! Best of luck with your cookbooks in the future!

Check out Ms Goldstein’s cookbooks here and her web site here.

And thanks everyone for the questions. Have a wonderful time cooking and eating!

[Thebigglutton]

Thank you for taking the time, Joyce! BEst of luck!