Al Fresco dining at SFPFS BBQ

Al Fresco dining at SFPFS BBQ

Each summer the San Francisco Professional Food Society, of which I’ve been a member for over 20 years, puts on a fabulous BBQ at an interesting venue in the Bay Area. This year it was at the beautiful St. Supéry winery in Napa Valley.
Atkinson House at St. Supéry Winery

Atkinson House at St. Supéry Winery

One hundred and sixty members and guests enjoyed a sun-filled day complete with a bounty of delicious food and wine from artisan California producers. There were bocce ball games under the trees; a grilling competition; a book signing by Society members: a silent auction to benefit local and international charities; and soothing sounds from a steel drummer.
Best of all was catching up with old friends and making new ones. It’s always nice to connect with people who you haven’t seen in awhile. Having been a very active member for a long time has brought me many friendships that I cherish.
But, I had to move 3,000 miles to find this outstanding culinary group with over 300 members. While working in wine and food marketing in New York, I longed for a professional association like the SFPFS. Unfortunately, the only group that fit the bill was the Women’s Culinary Alliance.  Problem was, I couldn’t pass the physical! 🙂
California Endive hot off the grill

California Endive hot off the grill

And how does endive fit into all this?  Well, we have been an avid supporter of the food society for many years. This year we supplied boxes of California endive for the grilling competition and a year’s supply of endive as a silent auction item, won by Deborah Olson of Olson’s Cherries.
When the silent auction winners were announced, the presenter pronounced endive as “en-dive,” and the crowd shouted back “on-deev.” Thanks everyone for setting the record straight!
~Endive Guy


  1. 1 Helvetica August 16, 2011 at 2:42 pm

    Good one Senior Scorp!

  2. 3 Susan August 16, 2011 at 3:06 pm

    The on-deev was so wonderful grilled and was a delicious addition to the menu!! Thanks!!

  3. 4 rachelle August 16, 2011 at 3:58 pm

    Thanks so much and CHEERS to Team Wood Stone and Sole/ The Big Green Egg! Great job all and great cooking equipment!

  4. 5 Nancy Collins August 16, 2011 at 4:18 pm

    I remember having to correct my brother, Richard, pronunciation at one time.

    Nancy Collins

  5. 7 Barry "CB" Martin August 17, 2011 at 1:17 pm

    hey Endive Guy — what wine would you recommend as a good compliment to grilled endive?

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