Someone's in the Kitchen with... May 10, 2007 Lisa's the new name in town for custom culinary excursions in and around California's San Francisco Bay
By Donna M. Airoldi
Want to reward your top earners, clients or advertisers with an experience they won't soon forget? Head to San Francisco and book In the Kitchen With Lisa (www.inthekitchenwithlisa.com) for an exclusive, savory culinary adventure.
Lisa Rogovin, a self-titled epicurean concierge who once worked for Gourmet Magazine, offers a variety of behind-the-scenes tours of the famous Ferry Building and Farmer's Market, focused on the use of fresh ingredients, food-and-wine tastings and culinary education. She launched the business upon returning from an eight-month sabbatical to many of the world's best culinary regions, covering five continents and 14 countries.
"Food is my passion. I had such wonderful experiences meeting culinary and cultural experts, visiting wineries and learning about local traditions, recipes and ingredients," says Rogovin. "I wanted to come home and offer something similar for San Francisco."
Rogovin's tour experience began a few years earlier when Stan Bromley, then the general manager of the Four Seasons Hotel in San Francisco, asked if she would be willing to put together a program that shared her food knowledge and connections at the market for select guests of the hotel.
"The Ferry Building has so much substance, but it's all just eye candy without the knowledge to fill in the experience," says Bromley, now the managing director for the Meadowood Napa Valley. "Lisa has that experience. And she's very personable. She would introduce guests to shop owners, chefs and farmers. After guests returned, our chef would prepare a three-course organic lunch with produce they'd purchased. Our clients were blown away. The activity fit in very nicely with the style of the Four Seasons—small groups, custom made, personable."
Rogovin's two signature itineraries are Market to Restaurant, which is based on the package she put together for the Four Seasons—during a mini tour, Incentive savored a Pu-erh tea, rosemary salts and fleur de sel chocolates (toasted caramel and salt)—and the more exclusive Shop+Cook+Eat&Drink, which is accompanied by a local chef and includes a cooking class. Both programs include lunch.
Rogovin also can arrange custom events in the surrounding wine-producing valleys. Rates start at $175 per person.
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"The Ferry Building has so much substance, but it's all just eye candy without the knowledge to fill in the experience," says Bromley, now the managing director for the Meadowood Napa Valley. "Lisa has that experience. And she's very personable. She would introduce guests to shop owners, chefs and farmers. After guests returned, our chef would prepare a three-course organic lunch with produce they'd purchased. Our clients were blown away. The activity fit in very nicely with the style of the Four Seasons—small groups, custom made, personable."
