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:
Chef Justin Navarro is known for cooking tasty dishes inside of a tiny kitchen located in one of San Francisco’s original dive bars. His passion for food began as a child from watching public television (Graham Kerr & Jacques Pepin) and then trying to recreate those dishes for friends and family. Early cooking attempts were pretty disastrous. But with a real love for cooking and a lot of practice, he was determined to be a good cook. All of this dedication finally leads to the opening of his first kitchen, The Galley in 2011.
Inspiration for The Galley came from the idea of following a dream. After graduating from SFSU, then running businesses for other people for the next six years, it was time for Navarro to step out on his own. With his love for food, there was no doubt the business had to be food related. There were a lot of different ideas and names thrown around, but once the deal was signed with Clooney’s and standing in that tiny kitchen, The Galley was created.
“COOKING TO ME IS A LABOR OF LOVE”
– Chef Justin Navarro, The Galley
The Galley is located inside of Clooney’s Bar on Valencia St. @ 25th St. The highlight of the menu is the French Onion Sandwich. It tastes like French onion soup, but in the more bar friendly style of a sandwich. Other items include a Grilled Cheese Sandwich with thick bacon and crisp green apple slices, or the dive bar classic Pickled Eggs. As for the daily specials you will find tacos, burgers, mac & cheese, and other comfort food classics…..ooh and I almost neglected to mention his unforgettable “Doughnut Burger”!!
This rising star Chef has an impressive following of foodies; ranked Top 5 cheap eats on Yelp for months and food critics have given him rave reviews. I am proud to say I was the first to feature him on TV (Eye on the Bay) soon after he opened in 2011. I know him as a drinking buddy and as one madly passionate dude who loves to cook and entertain (he is quite entertaining – just listen to his 5 Tasty Questions). He hopes to return in his next life as a Zebra.
FYI – Justin will in fact be paired with me for a July 4th weekend food demo at Alameda County Fair. Please come and see us in the food arena there at 2pm On Sunday July 7th. See you there.
“5 Questions with Chef Justin Navarro”
1) Cooking to you is about?
It’s a labor of love really.
2) It’s mid-night I go to your fridge at home what will I find?
A big jug of orange juice, because I can’t live without a big jug of orange juice.
3) The kitchen tool you can’t live with out?
4) Next life you are not a chef what will you be?
5) Last super a couple of guests, dead or alive famous or not, who will it be and what will you eat?
My wife, you (you could bring someone if you like) and I think we will have quail.
Chef Navarro’s Caprese Sandwich
2 slices of white bread
2 slices of heirloom tomato
3 slices of mozzarella
3 to 4 TBLS pesto
1TBLS garlic mayonnaise
1 slice of prosciutto
Spread pesto on one slice of bread.
Place tomato on top of pesto, then mozzarella on tomato.
Spread garlic mayonnaise on the other slice of bread.
Close sandwich, butter top and bottom and grill until cheese is melted and bread is toasted to a golden brown.
If adding prosciutto, place it between the tomato and mozzarella.
3 cloves of roasted garlic
Mix the ingredients until full combined.
2 cups basil
1/2 cup grated parmesan
1/4 cup toasted pine nuts
3 garlic cloves
1/2 cup olive oil
salt & pepper to taste
In a food processor, add basil and pine nuts. Pulse 4 times.
Add garlic and pulse 4 more.
Turn on food processor and slowly stream olive oil in.
Add parmesan cheese and salt and pepper.
Turn off food processor and scrape down the sides, then blend until all ingredients become a bright green paste.
(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.)