Why the San Francisco 49ers Favorite Super Bowl Food Should Be Bourdin Sourdough Bread

There are certain culinary classics that have stood the test of time secure in a city that appreciates fine food. San Francisco is one such city and the legendary food they cherish is their very own and very unique sourdough bread.

This flavorful bread began in 1849 (the same 'golden' year the 49ers Football Team is named after) when Isidore Boudin, a hopeful immigrant arrived in San Francisco from Burgundy. He was drawn to California from his native France by the recent discovery of massive deposits of gold in the region's streams and mountains.

But Boudin had no desire to dig in the dirt. As a skilled baker, he intended to make his fortune baking bread for the hungry miners, yet he started with little beyond but his own knowledge of classic French baking techniques and a precious bag of flour.

Very quickly he noticed a unique tangy taste had developing in his bread. As a professional, he was able to dentify its source and knew that he had found his treasure - a natural occurring yeast. And not just an common yeast, but one unique to San Francisco. 

Scientists would later honor its rarity by naming this terrior bacterium "Lactobacillius Sanfrancisensis". Once incorporated within flour, it naturally causes the dough to raise. By always preserving a small starter portion of the dough, the bacterium will continually act as a levying ageny for future loaves. 

Boudin worked hard and soon his horse-drawn delivery wagons were delivering his signature loaves to elite Nob Hill homes and elegant downtown hotels. Sadly his long days (and perhaps one or two too many pastries) caught up with him and he died in 1887.

But he had not labored alone. His wife, Louise, and his beloved daughter, Lucie, knew the bakery as well as he and on his death continued producing the bread he loved. Year by year the bakery's client list (and its bank account) grew.

Then in 1906, disaster struck as a massive earthquake shattered San Francisco's calm. And although the earthquake was very bad, the resulting fire was worst. Soon huge sections of the City were on fire - including area where the Boudin Bakery was located.

Louise had lost her husband; she had no intension of loosing her bakery as well. Dodging falling bricks and flaming timbers she worked her way to the remains of her baking kitchen and found the original dough starter begun by her husband.

She scooped it into a bucket and carried it out to safety. Referred to thereafter as the "mother dough", it continued to raise dough (pardon the pun there) for the Boudin family at their rebuilt bakery from 1910 to the late 1930's.

Yet by the end of the 1930's the Great Depression had taken its toll. San Francisco's grand families no longer entertained lavishly and many of the major hotels had closed their namesake restaurants. Even the demand for a truly great bread had dropped dramatically as families and corporates watched every penny.

Enter Steve Giraudo, Boudin's Master Baker. An Italian by birth, he was as devoted to fine bread as Louise and Isidore Boudin had been. He bought both the bakery and the mother dough starter. Once again San Francisco had her beloved bread (and so did the many sailors and soliders passing through San Francisco during World War II).

This increased exposure broadened the fame of Boudin Sourdough French Bread so that in 1975, Steven's son, Lou Giraudo, opened their first public demonstration bakery and cafe on Fisherman's Wharf to the delight of thousands of visiting tourists. Today there are eight additional cafe locations in the San Francisco area and seven more throughout the State. 

Not bad for a firm that was started by a Frenchman with a bag of flour. So you can see why the 49ers Football Team should (and do) love this bread. Like them, it has survived hard times and 'risen' to the acclaim of all. And now they are on their way to New Orleans, a city with such a strong French heritage Boudin himself would have loved it. 

Maybe the fact that New Orleans's Super Dome looks a bit like a rounded load of sourdough bread will bring them great good luck! 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Hurray for Christmas Gingerbread Houses Large or Small

Nothing heralds the arrival of Christmas like the appearance of gingerbread houses.

And although there are two forms of gingerbread (a soft form called Lebkuchen and a harder form), it is the stiffer dough that is associated with constructing gingerbread houses).

This firmer German style gingerbread has long been linked the sweet-covered witch’s house in the fairy tale of Hansel and Gretel. The Brothers Grimm were the first to write down the story of the brave witch-battling brother and sister in 1812.

But the story did not begin there. Folk historians believe the events that prompted the fairy tale sprang from the tragic days of the Great European Famine of 1315–1321 when massive famine caused desperate parents to abandon their young children in the hope the children could find food elsewhere.  Sadly most died wandering lost in barren drought-striken landscapes.

This tragic tale is so closely associated with gingerbread that the story’s evil child-eating witch is named “Frau Pfefferkuchenhau”.  Her name actually means "gingerbread house" in German.

Later these houses, covered with a stunning array of colorful candies and decorative icings were built in surely happier times to reassure both parents and children that such dark days would never return again.

Today children around the world delight in making and visiting gingerbread house collections. In the United States one of the most elegant is at the White House. Indeed it is a model of the White House itself, complete with a healthy kitchen garden and a model of the Obamas’ beloved pet dog, Bo. 

In London it is the grand Dorchester Hotel that elicits cries of delight. And why not - their gingerbread 'house' captures the essence of their grand structure. Afternoon tea anyone? Say yes - say yes!

But it is in Bergen, Norway that you will find an entire city made of gingerbread houses. Each year the city sponsors Pepperkakebyen, the Norwegian name meaning "Gingerbread City".

It is the world's largest such assemble of gingerbread houses with each child in the town (under the age of 12 please) entitled to make their own house for what must be one of the world’s sweetest Christmas cities’.

So take heart - it’s not too late to found your very own town. After all, Santa Claus has had his very own town for centuries! What would you name your's? 

Post Note, November 30, 2012: If you're wondering what the rest of the White House decorations look like, take a fun walk-though with Bo, the First Family's beloved pet dog.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Rural Holiday Inn Express Offers True Hospitality during Washington State's Great Taylor Bridge Fire

The heart of the Hospitality Industry has always been large. No matter where disaster strikes, members of the Industry have always done all that they could to help others impacted by fear and pain, whether harmed by man or nature.

During the tragedy of 9/11 hundreds of hotels and restaurants in New York City stop service and offered everything from food to staff to the thousands so cruelly and senselessly injured.

Now, once again the Industry has shown its heart. Not this time in New York City, one of the world’s leading centers of commerce, but in a much smaller town located in rural Ellensburg in Washington State.

The Holiday Inn Express in Ellensburg is a small hotel by the world’s grand standards. And it’s also located not far from the vast Taylor Bridge Fire, now raging out of control.

Home after home has burned, leaving hundreds without shelter, clothes or lodging. And although over 800 firemen are laboring around the clock to stop this furious Fire, the flames are only 10% contained and now cover an area equal to half the size of the nearby city of Seattle.

Ellensburg’s small Holiday Inn Express, in the finest tradition of our Industry, has chosen to open its doors and, using Facebook, has asked those who could, to bring clothing, blankets, books and toys to the Inn to help the Fire victims.

They have also prepared high protein sack lunches for those in need of a meal.

This small hotel’s courage and true professionalism should be a reminder to us all that no matter where we are in this wide world, from the might of New York City to every small rural town, we are all here to care, to make a difference, to help each other, to serve those in need. 

If you are in the Pacific Northwest and wish to help sort the donations arriving at the Holiday Inn Express or give recovery funds, call 509-962-9400 and see how you can be part of the kindness that is the hallmark of our Industry.  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Massive Indian Power Outage Offers a Wider Lesson to the World

Our hearts go out to the 680 million people in northern and eastern India who are enduring that nation’s largest electric blackout ever. If that number seems too large to grasp, the recent outage has impacted a population group larger than that of the United States, Russia and Brazil combined.

That is a lot of people suffering – hotels, hospitals, restaurants, schools, rail transportation... all stopped still.

The world should take note and learn a very important lesson: we are all interdependent one to another.

Recently the President of the United States was misquoted when he correctly said that no business owner achieves success alone.

Any successful business needs lights, power, roads and healthy employees.

Often that large supportive, and very necessary, infrastructure is built and maintained by the collective effort of government, paid for with public taxes for the benefit of all.

Once during the early days of American history (1777-1789), the U.S. adopted a singular, every state for itself approach and the result was disastrous. Today we should know better.

Working together is always stronger that pulling apart with an “I/we don’t need anybody else” attitude.

No hotel department or restaurant division is successful in isolation.

Each has to be an integrated co-supportive professional community to be a truly successful and creative business. 

India will survive because she is one of the world's greatest nations blessed with an indomitable spirit.

It is our hope that India's recovery will be inclusive, embracing the right of all to the safety of light and an equally bright future for everyone.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

London's Soaring Shard Tower Was Designed on the Back of a Restaurant Menu

Change always concerns some people. And the proof of that statement is now being born out in London as Europe's newest AND tallest skyscraper, the Shard Tower, nears completion.

Developed by property magnate Irvine Sellar (who made his first fortune selling flared hip-hugger pants on Carnaby Street to the flower-power generation in 1960s) and designed by famed Italian architect Renzo Piano (Paris' Pompidou Centre was an early collaboration) first conceived this soaring structure on the back of a restaurant menu.

Yet the English Heritage Group is not impressed. They feel it is an intrusion on a World Heritage Site. They fear that the 1,016 feet building will alter the beloved skyline of London.

Leading members of the international business community have no such fears. Such style-defining firms as the Shangri-La Hotel system have already signed on as tenants, offering both rooms and restaurants with stunning high views.

For those still concerned, please remember that London has always been a city of change. Once Roman, it became medieval only to reshape itself after the Great Fire of 1666, thanks to the then 'modern' architect Christopher Wren. Even Hilter could not destroy a city so full of life and living history.

The Shard Tower is just another wonderful part of a City that's always reaching for the future, no matter the Age. And that is why London will delight all those who visit her now and in future - eternally young, classically grounded for this is how London has always soared towards the expression of its singular spirit. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012