This is the first in a series of profiles we're planning of Lower Haight residents doing interesting stuff. If you'd like to be featured, or know someone who should be, let us know.
Jess Galli is a baker, theater teacher, and relatively new addition to the Lower Haight. The daughter of a chef, she works at the incredible Batter Bakery (if you haven't already visited their downtown kiosk, please put this blog down and do so immediately).
On Sunday we caught up with Jess at SF Food Wars, where she was a first-time competitor.
Food Wars is an event held every month or two -- this time at Thirstybear in SOMA -- in which 20 teams concoct amazing recipes on a specific theme (like mac & cheese, mini cupcakes, or holiday fixins). Professional foodie judges and regular folks alike spend a couple of hours sampling all the creations, and then vote on their favorites. The winners take home a boatload of prizes, and it all benefits the SF Food Bank, so it's like a win-win-win-win. Win. Sunday's installment was brunch-themed -- contestants had to whip up creations that encapsulated brunch in a bite, and make enough servings for a sellout crowd of 200+.
Jess had attended Food Wars in the past, but had never competed. However, at the last competition, which was cookie-themed, she had a revelation. "I can do this," she realized. "I vowed that whatever the next challenge was, I would compete."
So Jess and her friend Maggie (who together form a culinary side-project called "Objects of Desire"), came up with a recipe for a Bloody Mary gazpacho, combining the classic hangover cocktail with a spicy/chunky Spanish soup.
While you were working on your Bay to Breakers costume Saturday night, Jess was busy chopping, processing, tasting, seasoning, and perfecting. Then, she let it rest. "This recipe is great because I can let it chill overnight and the more it sits, the better it will taste," says Jess.
Finally, just before noon on Sunday, she started ladling out individual portions, garnishing each serving with a laboriously-pickled shrimp and tiny olive for maximum visual appeal.
The competition at Food Wars was fierce. Tamales, mini-BLTs, pork-filled donut holes, drinkable waffles (yes, drinkable waffles) -- it was out of control.
In the end, the donut holes and the mini-BLTs took home the top honors. But Jess loved the experience regardless.
"I had a lot of fun. Everything went smoothly... and I got to try some really amazing bites. I'm so happy I did it. I'd do it again."
She's equally satisfied about living in the Lower Haight.
Originally from San Anselmo, she admits that her boyfriend chose their Lower Haight location while she was teaching overseas, but she's happy with where they ended up. "I love that it's close to my work and the Wiggle and grocery stores and restaurants. It's just so convenient. I also love my apartment."
Her one gripe? "We get a lot of run off from the bars on Haight Street, and sometimes people can be a little too loud and disorderly for my taste." [Ours too. --Editor]
We'd like to thank Jess for sharing a little time with Haighteration, and for introducing us to her insanely good gazpacho. Again, if you know anyone who should be profiled on Haighteration, please let us know!
Food Wars is an event held every month or two -- this time at Thirstybear in SOMA -- in which 20 teams concoct amazing recipes on a specific theme (like mac & cheese, mini cupcakes, or holiday fixins). Professional foodie judges and regular folks alike spend a couple of hours sampling all the creations, and then vote on their favorites. The winners take home a boatload of prizes, and it all benefits the SF Food Bank, so it's like a win-win-win-win. Win. Sunday's installment was brunch-themed -- contestants had to whip up creations that encapsulated brunch in a bite, and make enough servings for a sellout crowd of 200+.
