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Foodie Chap With Chef Alicia Jenish Of Grand Cafe

- Liam Mayclem, the KCBS Foodie Chap
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Chef Alicia Jenish & Liam Mayclem (credit: Foodie Chap/Liam Mayclem)

Chef Alicia Jenish & Liam Mayclem (credit: Foodie Chap/Liam Mayclem)

 
KCBS radio “Foodie Chap” and KPIX 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.

KCBS Foodie Chap Podcast:

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Alicia began her career at a young age, and moved to San Francisco to pursue her culinary career immediately after graduation from the Culinary Institute of America. She began working under Loretta Keller at Bizou where she first fell in love with rustic French cuisine. After some time at Bizou, Jenish traveled through Europe to further develop her culinary skills. She spent almost four months traveling through Italy, France and Spain where she continued to eat, cook, and fall in love with food. Jenish returned to the Bay Area to work as a butcher at Marsha McBride’s Cafe Rouge in Berkeley. It was during her time at Cafe Rouge that Jenish mastered her talents in charcuterie.

Jenish spent a year at Cafe Rouge, and then moved on to the Le Petite Robert bistro in San Francisco’s Russian Hill neighborhood. There she worked her way up to chef de cuisine and worked closely with Chef Robert Cubberly. Jenish mastered her skills and techniques in French cuisine in her more than four years at Le Petite Robert. She left to open Lark Creek Steak and shortly after the restaurant opened, she joined chef and restaurateur Charles Phan at his Out the Door Westfield.

Chef Alicia Jenish (credit: Foodie Chap/Liam Mayclem)

Chef Alicia Jenish (credit: Foodie Chap/Liam Mayclem)

 

Jenish spent a year at Cafe Rouge, and then moved on to the Le Petite Robert bistro in San Francisco’s Russian Hill neighborhood. There she worked her way up to chef de cuisine and worked closely with Chef Robert Cubberly. Jenish mastered her skills and techniques in French cuisine in her more than four years at Le Petite Robert. She left to open Lark Creek Steak and shortly after the restaurant opened, she joined chef and restaurateur Charles Phan at his Out the Door Westfield.

After two years at the Cafe in the Academy of Science Museum, Jenish left to open Revival Bar and Kitchen in Berkeley.

In her latest role as Executive Chef of the Grand Cafe, Jenish brings her modern French brasserie cuisine to the Union Square neighborhood.

We talked about her “meaty” career, her passion for hiking and the art on her body during our Foodie Chap chat. I also learned that this adorable Chef is a “Lambassador” for the American Lamb Board. Of course we had to cook a Lamb dish together, a simple one too. See the recipe.

Meet Chef Jenish in person at our upcoming pizza cook off (Saturday, March 16) for the Firefighters Family Fund – where she will take a seat at the judges table.

And treat yourself to a grand night out at Grand Cafe on Geary on the edge of the “TL” , San Francisco’s most “interesting” neighborhood.

Cheers!

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5 Tasty Questions with Executive Chef Alicia Jenish, Grand Cafe

1) Cooking to you is about?
Definitely expression! It brings me total joy just being creative.

2) What will I find in your fridge at home?
Sauvignon Blanc, hummus, and avocado.

3) Cook book you can’t live without?
LuLu “Vineyard kitchen”, LuLu Pailard, Bandol France it’s magic.

4) The sound track to your life one artist one song?

T.V on the Radio “Wolf Like Me”

5) Last Super couple of guests at the table who will they be and what will you be having?

Definitely my mom at the table, Julia Child cause I love her, Frida Kahlo cause I want to pick her brain, that’s the top three.

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Grand Cafe's Lamb Tartine (credit: Foodie Chap/Liam Mayclem)

Grand Cafe’s Lamb Tartine (credit: Foodie Chap/Liam Mayclem)

 

Lamb Tartine

Serves One

5 oz. Braised lamb shoulder, with liquid
1 slice Levain Bread
2 T. Onion jam
1 oz. Goat cheese
1 cup Arugula or mixed greens
1 T. Olives, pitted
1 T. House dressing

Spread the onion jam on the bread and dot with the goat cheese. Place in the oven to toast. Warm the lamb meat with the braising liquid and season. Toss the arugula with the pinenuts and dressing. When toasted place the Tartine on a platter and top with the warm lamb meat and garnish the the salad.

Grand Cafe

501 Geary Street
San Francisco, 94102 94102
(415) 292-0101

 
(Copyright 2013 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)

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