From Luau at Tonga Room to Mother’s Day Tea at Laurel Court Fairmont has it All

By Emma Krasov, photography by Yuri Krasov

Tonga Room & Hurricane Bar at The Fairmont San Francisco is a casual Hawaiian outpost on posh Nob Hill.

Equipped with palm-leaf umbrellas, sweet rum drinks, and Pacific Rim cuisine, it has its own body of water with a band stand in the middle; provides mini-tropical rain; and even throws its own luau.

For the first official luau of the year, a 10-course menu included the best of Hawaiian cuisine: lomi lomi salmon, tropical fruit, huli huli chicken, kalua pork, various spring rolls, steamed dumplings and buns, and lavish desserts.

Dance and music groups were flown from Hawaii to provide some authentic entertainment with graceful hula moves – inviting, welcoming, and energizing.  

Preparations for Mother’s Day are currently underway at The Fairmont San Francisco.

Executive Chef jW Foster will whip up a feast in the Crown Room, known for its gorgeous views of the city and the Bay. The Mother’s Day Brunch Buffet will be served from 10:00 a.m. to 3:00 p.m. at $109 plus tax and gratuity per adult, $54.50 plus tax and gratuity per child and free for age 5 and under.

Laurel Court Restaurant & Bar will serve its elegant Afternoon Tea from 1:30 to 3:30 p.m. at $52.00 plus tax and gratuity per person. Tea includes a glass of sparkling wine. A pianist will perform live music throughout the afternoon.

For reservations, call 415-772-5204. The Fairmont San Francisco is located at

950 Mason Street

. More information at: 1-800-441-1414 or: www.fairmont.com/sanfrancisco

Models from Ripley’s Believe It Or Not! at Hyatt Regency San Francisco

By Emma Krasov, photography by Yuri Krasov

Alive and well at Hyatt Regency San Francisco, “Hyatt Culture Club” entered this year’s second quarter with a thematic exhibition dedicated to the city’s rich history.

Coming from Ripley’s Believe It Or Not! and fittingly displayed at the hotel’s Guinness Book of World Records’ 42,000 square feet atrium lobby, a matchstick cable car and a toothpick Golden Gate Bridge are now the toast of the town.

The Golden Gate Bridge, firmly associated with San Francisco by world- and arm-chair travelers alike, celebrates its 75th birthday this year.

For the occasion, the famous bridge’s model, made of 30,000 toothpicks and glue, traveled to the hotel lobby to greet the city visitors.

Steven J. Backman, who built the 13’x4”x16 ½” model, was present at the launch of the exhibition and spoke about his labor of love and the amazing life-like construction. Photographed with all its miniature lights along the railings, the artifact looks like an image of the real bridge, if taken from an airplane.

Originally created for the 50th anniversary of the historic landmark, twenty-five years later, the Golden Gate Bridge model is as awe-inspiring and beautiful to behold as its gorgeous prototype.   

To celebrate the second quarter of “Hyatt Culture Club,” the hotel threw a lavish party featuring the best of the local cuisine – fresh seafood, Chinatown-style dumplings, and locally produced chocolates.

A matchbook model of San Francisco’s iconic cable car and wire sculptures of two of the City’s most prominent musicians – Jerry Garcia of the Grateful Dead and Carlos Santana complete the current Culture Club exhibition.

The matchstick cable car was created out of 270,836 matchsticks, 21 pints of glue and 940 work hours by Reg Pollard (Manchester, England) and presents an eight-foot long authentically detailed 1/3 scale model complete with moving parts.

Wired for Sound: Jerry Garcia and Carlos Santana display was authored by an Australian sculptor Ivan Lovatt who used chicken wire for his many sculptures of rock musicians.

The exhibition will be on display at the Hyatt Regency lobby through June 30.

Ripley’s Believe It or Not! San Francisco Odditorium and Mirror Maze is located at 175 Jefferson Street at the Fisherman’s Wharf. More information at: www.ripleys.com

Past “Hyatt Culture Club” partners include:

Beach Blanket Babylon - www.beachblanketbabylon.com

Cable Cars – www.sfmta.com

Ghirardelli Chocolates – http://www.ghirardelli.com/   

Jelly Belly Candy Company – www.jellybelly.com

the ExplOratorium – www.exploratorium.org

San Francisco Symphony – www.sfsymphony.org

Monterey Bay Aquarium - www.montereybayaquarium.org

Napa Valley Wine Train – www.winetrain.com  

In the third quarter of 2012, The ExplOratorium will revisit the hotel with a three month interactive display of some of the museum’s most popular innovations.

In the fourth quarter, Over-the-top snow village display will be in the grand atrium lobby with snow falling three times a day.

Like a Queen at The Palace

By Emma Krasov, photography by Yuri Krasov

The Palace Hotel in San Francisco is a living Belle Epoque legend. Coming here for a weekend getaway or just for a gourmet lunch at The Garden Court restaurant is always a celebration – and a little bit of time travel.
I happened to stay overnight at the Palace on the centenary of the Titanic’s sinking, so I wasn’t surprised to see a group of ladies and gents in Edwardian attire in the hotel lobby who came to pay homage to the time period.

First opened in 1875, the Palace was the largest hotel in the world at the time, and throughout its long history hosted an endless list of famous guests – kings and queens, presidents and prime ministers, inventors, authors, and actors.

President Roosevelt (FDR), Winston Churchill, Nikita Khrushchev, Grand Duchess Marie of Russia, Mark Twain, Oscar Wilde, Thomas Edison, Amelia Earhart, Sarah Bernhardt, Enrico Caruso, Ginger Rogers, Sophia Loren, and Bill Gates are just a few of the celebrities who stayed here.

Understandably, I felt like a queen ascending the marble and wrought iron staircase to my room with an astounding view of the San Francisco downtown.

It was my weekend night, and I could’ve walked to the Union Square for some exuberant nightlife, to the San Francisco Museum of Modern Art, or to the Yerba Buena Gardens, Theatre, and Center for the Arts, but just staying in my room with California wine and cheese, and watching the busy intersection of Market and Montgomery outside my windows seemed like a very satisfactory option.

I also had an idea to explore the hotel’s fitness center with a sauna and indoor swimming pool. Open 24 hours a day, the well-equipped exercise room was filled with vacationing families with children, and the pool chairs were occupied by traveling (honeymooning?) couples.
A glass dome over the pool, potted tropical plants, and a side whirlpool spa created an atmosphere of relaxation and delight.
That night, I slept like a baby in a luxurious poster bed fit for a queen.
The best was yet to come. I knew I was there for a treat when I made my breakfast reservation at the Garden Court, which used to be the hotel’s carriage entrance 137 years ago.
After the 1906 great San Francisco earthquake and fire, during the Palace’s restoration, the restaurant was built and opened in 1909 to be recognized as one of the most beautiful public spaces in the world.

I stepped into its sun-lit opulence, and felt immediately elevated to the mindset of the time period known for its elegance, rapid industrialization, and hopeful outlook despite the current and impending disasters.
Today, the Garden Court is a historic landmark. It measures 110 by 85 feet, and is crowned by the etched glass dome with gilded beams and arches. It is supported by the Ionic columns of pink Italian marble and lit by Austrian crystal chandeliers.
There is a grand piano at the center of the room, and an enormous bouquet of fresh-cut seasonal flowers greets visitors at the entrance.
The restaurant has it own history and a rich culinary tradition. For example, Palace Crab Salad features the signature Green Goddess Dressing. It was created in 1923 by Executive Chef Phillip Roemer for a banquet held at the Palace in honor of actor George Arliss who played the lead in William Archer’s hit “The Green Goddess”.
The Garden Court serves breakfast and lunch, a weekend brunch and a Saturday afternoon tea.

Be it a traditional American steak and eggs or a plate of Belgian waffles for your most important meal of the day, just being here is pure decadence.

Following its modern-day renovation in 1991, The Palace Hotel received a series of design and preservation awards from the National Trust for Historic Preservation, the American Institute of Architects, the California Preservation and the California Heritage Council, and others.
It offers 552 guest rooms, 53 suites, 53,000 square feet of banquet space, and 22 meeting rooms, including 4 ballrooms and 4 boardrooms to accommodate from 12 to 1,200 people.
The Palace Hotel is located at 2 New Montgomery Street San Francisco, California 94105-3402. Call for reservations 415.546.5089 or visit http://www.sfpalace.com/, www.luxurycollection.com/palacehotel.
The Garden Court and other hotel restaurants information call 415.546.5089, or email palacerestaurants@luxurycollection.com.

Tonga Room and Hurricane Bar Luau in the Heart of San Francisco

Photo by Yuri Krasov
Hurry up to Tonga Room and Hurricane Bar at Fairmont San Francisco Hotel on Thursday, April 19, to experience the first official luau of the year.
Tonga Room & Hurricane Bar Luau will be held from 6:30 to 10:00PM
$55 Includes Entry, Food, Lei & Entertainment
On the menu:
1. Lomi lomi salmon
scallions, Ponzu sauce;
2. Kao Island salad
7-spice marinated chicken, Napa cabbage, dried mango, almonds;
3. Tropical fruit salad
with house honey;
4. Curry macaroni salad
5. Vegetable srping rolls
6. Tonga's steamed dumplings
7. Snap peas and oyster mushrooms, pork bun
8. Huli huli chicken
9. Pangai vegetable chow chow
10. Tongan fried rice
Cocktails at Happy Hour Prices.
Respond fast as the space is limited.Rsvp: 415-772-5278 or lucas.skinner@fairmont.com
http://www.fairmont.com/

New Chef Diego Oka Brings Peruvian Diversity to San Francisco’s La Mar

By Emma Krasov, photography by Yuri Krasov


Sitting on the San Francisco waterfront, La Mar Cebichería Peruana does not even have to be that good to lure in local and visiting diners in staggering numbers. But it is. It is that good.

The restaurant is located at the historic Pier 1½ building and has a dockside patio overlooking the Bay. The inside is broken into various sections with large group tables, booths and bistro-style tables for two.

Sea water-inspired colors and dark wood work perfectly in the dining room, the lounge area, and the bar where it is good to start an evening with some specialty cocktails, like classic Pisco Sour or tangy Blood and Sand with blood orange.

On the night we dined, I had a weekly special El Piscosito with Pisco Encanto, mescal, honey, chipotle bitters, yellow Chartreuse and lime juice in a chipotle salt-rimmed glass. (Couldn’t go wrong with that).


La Mar’s humongous exhibition kitchen looks like a pirate ship from a Hollywood movie – with handsome all-male crew in black bandannas efficiently operating with open fire and sharp appliances.

A recently appointed Executive Chef Diego Oka, a native Peruvian of Japanese descent, was part of the team that opened the first La Mar Cebichería in Lima, Peru, followed by additional venues in Mexico City and Bogotá. Now in San Francisco – the foodie paradise – Chef’s creations seem to find their perfect match in appreciative city gourmands.
The La Mar menu, originally conceived by the chef/owner Gastón Acurio, showcases traditional Peruvian seafood dishes, authentic meat preparations, and culinary influences from large Asian communities – integral in the country’s population.
Family-style dining is encouraged and the menu includes numerous small plates of cebiches, causas, empanadas, and anticuchos.

Cebiche mixto of fresh tuna, calamari and shrimp has giant white corn kernels in its mix, and is marinated in limey leche de tigre and bathed in aji Amarillo peppery sauce. A vegetarian causa casera is formed out of yellow whipped potato and topped with a delectable mixture of artichoke, asparagus, avocado, and tomato confit in basil cilantro oil. Empanada de aji de gallina is a cozily deep-fried piece of ultimate comfort food with stewed chicken filling.

I was thoroughly impressed with anticucho corazon – a traditional skewer of grilled beef heart – a Peruvian classic. Chewy no-fat organ meat, now gradually making its comeback to the North American plates, was served with Peruvian corn and two sauces – spicy panchita and mild-ish rocoto.

Among the traditional and modern main courses arroz norteno – fried rice-based seafood combination, sautéed with black beer and huancaina sauce – is a good representative of the seafood bounty, while short ribs seco over white beans is made irresistible by lightly-marinated shaved red onions lending spring-time freshness to the dish.

A glass of Spain’s own Tempranillo or Argentinean Malbec from the restaurant’s wine list pair wonderfully with the food, and the dessert menu is not to be neglected no matter how full you are.

La Mar’s Pastry Chef Jose Carlos “Charlie” Cardona created a little art piece for the spring season, called esferita. It’s a kind of an Easter egg made of white meringue, split in half and filled with purple corn sorbet. It sits on a bed of apple, pineapple and white corn relish, and is perfectly divine.

On April 30, La Mar Cebichería Peruana will host Casa Lapostolle Winemaker Dinner beginning with cocktails at 6:00 p.m. The evening’s menu, prepared by La Mar Chef Diego Oka, will consist of five courses, each paired with Casa Lapostolle wine. The cost of the dinner, with wine, is $89.00 per guest, excluding tax and gratuity. Call (415) 397-8880 or email to fatima@lamarcebicheria.com to reserve seats for the dinner. Credit card-secured reservations are required and space is limited.
La Mar Cebichería Peruana is located on Pier 1½, on the Embarcadero in San Francisco, California. The restaurant is open daily, serving lunch from 11:30 a.m. to 2:30 p.m., dinner Sunday through Wednesday from 5:30 p.m. to 9:30 pm and Thursday to Saturday 5:30 p.m. to 10:00 p.m. For more information and reservations call (415) 397-8880 or visit www.lamarsf.com.

Milk, Honey, and Fear of Freedom in A.C.T.’s Maple and Vine

By Emma Krasov

A profound and humorous study on contemporary escapism is presented in Maple and Vine by the award-winning playwright Jordan Harrison directed by the associate artistic director of A.C.T. Mark Rucker at one of the most beautiful and beloved San Francisco theatres.
In a simple plot, a young couple of successful professionals (Emily Donahoe as Katha and Nelson Lee as Ryu) feels increasingly more stressed out by work, finds less and less time to communicate, and suffers from the pressures of the busy life in a big city.
Offering a solution to all their problems, a dashing couple of Dean (Jamison Jones) and Ellen (Julia Coffey) arrive on the scene – dressed impeccably in the 1950s pin-striped suit and wasp-waisted dress – and invite the young couple to join them in their time warp society located somewhere in the Midwest. They promise that in their land of milk and honey the time stands still for all involved, the year is always 1955, and therefore the life is easy.
Eager to escape their everyday, Katha and Ryu fall into the trap, and despite the many rediscovered prejudices and limitations of the said period (the absence of sushi and focaccia is the least of them) seem to enjoy it…
The lack of contemporary freedoms might be too obvious when Katha and Ryu are being referred to as an “interracial couple,” because she is White and he is Japanese; when Ryu is pointedly reminded that Japan used to be the enemy of the United States only a few years ago; and when his work supervisor Roger (Danny Bernardy) is pressed to arrange secret meetings with his boyfriend instead of openly dating or even marrying him, but the characters are set on going through the six-month trial period implemented by the Society of Dynamic Obsolescence – a 1955 “intentional community.”
In terms of delivery, the first act of the play unfolding in a New York City apartment drags along in unconvincing chopped scenes and brief dialogs between Katha and Ryu, however, Jamison Jones, Julia Coffey doubling as Jenna and Danny Bernardy as Omar – Katha’s office subordinates, save it by their more engaging performance.
It is not easy to figure out what is at the base of this non-delivery – could be the utter lack of chemistry between the two actors playing the main characters.
The second act, in the 1955 intentional community, picks up the pace with more action and interaction, for a large part thanks to the trio of secondary characters, even though the heroine remains partially frozen and unconvincing in her key monologue on “authenticity.”
All in all, the show comes across as a refreshing new look on an old notion of escapism and its many forms – sometimes troubling, sometimes cute.
The venue seems especially appropriate because people dressed in period attire of the 1950s are a familiar sight on the streets of San Francisco known for its freedom of expression and playfulness.
The paradox lays in the notion that, as the playwright is telling us, the game of full skirts with petticoats, darling little hats and gloves, and suits-and-fedoras might be a masqueraded cry for help.
Maple and Vine runs through April 22 at ACT, 415 Geary St., San Francisco. Tickets and information at: 415-834-3200 or www.act-sf.org.
Image: courtesy A.C.T. Ellen (Julia Coffey, center), Dean (Jamison Jones) and Katha (Emily Donahoe)in Maple and Vine. Photo by Kevin Berne.

From Honey Bees to Honey Beer at The Fairmont San Francisco

By Emma Krasov, photography by Yuri Krasov

After Fairmont Hotels & Resorts introduced Lifestyle Cuisine Plus – a gourmet menu for the guests with various dietary restrictions – it came as no surprise that The Fairmont San Francisco’s Executive Chef jW Foster “invited” a colony of resident bees to the hotel’s patio garden.

Four Fairmont beehives, installed in partnership with Marshall’s Farm, house up to 50,000 bees each, and besides bringing honey to the guests’ tables, help support the rapidly decreasing population of these most useful insects.

The honey has been working its magic in the hotel’s Laurel Court Restaurant & Bar as a great addition to salad dressings, afternoon tea honey-baked scones, and house-made pastries and ice creams.

Now it found yet another use in the hotel’s very own The Fairmont San Francisco Honey Saison beer created in partnership with the local microbrewery Almanac Beer Company.

Light, fragrant, and refreshing, this golden Belgian-style ale pairs nicely with Chef Foster’s honey-inspired creations, like sea bass in honey beer dough or honey beer-steamed mussels with jalapeno relish.


Honey Saison Beer is also good with an assortment of soft cheeses, dry fruit, and pure Fairmont bees’ honey.

The hotel’s culinary garden – home to busy bees – now measures 1,000 square feet and grows herbs for the kitchen – rosemary, thyme, oregano, basil, chives, cilantro, and lavender. It can be seen through floor-to-ceiling windows in the foyer leading to the hotel’s Pavilion Room in the lobby level.
“The cultivation of honey beehives marks the latest step in The Fairmont’s history of environmental stewardship,” said Regional Vice President and General Manager of The Fairmont San Francisco Tom Klein. “Our hotel has been part of the fabric of San Francisco for more than a century and its success can be attributed to an enduring commitment to the local community and environment,”
Last year, The Fairmont San Francisco beehives produced approximately 800 pounds of honey, which has been served to the guests as part of the hotel’s commitment to offering local, organic, and sustainable cuisine.
The Fairmont San Francisco Honey Saison beer is now available on draft at the Laurel Court Restaurant & Bar in the lavishly decorated historic hotel lobby.
The Fairmont San Francisco is located at 950 Mason St., SF. More information and reservations at 415-772-5000 or www.fairmont.com.

San Francisco Symphony Black & White Ball Launched at AT&T Park

Music lovers and music education supporters gathered for the San Francisco Symphony Black & White Ball launch party at the AT&T Park on April 3.

Mostly dressed to the occasion in black, white, or black and white, the guests were treated to DJ music, prosecco, and black and white foods, like white asparagus with black truffle vinaigrette and halibut sushi with black tobiko.

Patricia Sprincin, who chaired the Black & White Ball in 2005, 2008 and 2010, returns to chair it again this year. She addressed the festive crowd with a speech emphasizing the enormous contribution to the arts education provided by the Ball.
All proceeds from this largest fundraising event support the Symphony’s multifaceted music education programs designed to serve more than 75,000 Bay Area children each year.
“I’m honored to return as chair of the Centennial Season Black & White Ball, an iconic Symphony event for the entire community, which benefits the San Francisco Symphony’s vital music education programs,” said Patricia Sprincin. “I know the experience will be unforgettable, beginning with a truly special concert by Paul Simon performing with the San Francisco Symphony, who will kick off the ball with such elegance and excitement. From our special dinners and experiences to all of the bands that make up this magical night of dancing and fun, I know this year’s Ball is going to a be one of the most exciting yet.”

The San Francisco Symphony has announced that Grammy Award-winning recording artist Paul Simon will headline the Black & White Ball this year, performing in a concert with his band and – a Black & White Ball first -- the San Francisco Symphony at Davies Symphony Hall on Saturday, June 2, at 8 p.m. Paul Simon has been the recipient of many honors and awards including 12 Grammy Awards, three of which (Bridge Over Troubled Water, Still Crazy After All These Years and Graceland) were albums of the year. In 2003 he was given a Grammy Lifetime Achievement Award for his work as half of the duo Simon and Garfunkel. He is a member of The Songwriters Hall of Fame, was the recipient of the Kennedy Center Honors in 2003 and is in the Rock n' Roll Hall of Fame as a member of Simon and Garfunkel and as a solo artist.
Paul Simon's philanthropic work includes the co-founding of The Children's Health Fund which donates and staffs mobile medical vans that bring health care to poor and indigent children in urban and rural locations around the United States. Since its inception in 1986 it has provided over two million doctor/patient visits. Simon has also raised millions of dollars for worthy causes as varied as AMFAR, The Nature Conservancy, The Fund for Imprisoned Children in South Africa and Autism Speaks and The Joe Torre Safe At Home Foundation.

The post-concert party at San Francisco’s War Memorial Performing Arts Center will feature 10 bands on 5 stages, with live music spanning each decade since the Ball’s 1956 inception, dancing, food, drinks and a midnight surprise.
Tickets to the San Francisco Symphony’s 2012 Black & White Ball and more information at: www.sfsymphony.org.
Emma Krasov. Photography by Yuri Krasov