Narsai David

narsaidavid01 200 Narsai David

The culinary tour from drive-in hamburger house in Turlock, California to the most successful food show in radio history is a tale well told by Narsai David. Born to Assyrian immigrants, Narsai’s story began in Chicago where he joined his family in transporting bushels of summer tomatoes and peaches home for canning. The family later moved to the central California farming community of Turlock where Narsai was called into culinary service early.

“There were no daughters,” recalls Narsai. “In an old country family, surely had there been a daughter, she would have been in the kitchen helping Mom. Since there wasn’t, the boys were not only welcomed, but actually encouraged in the kitchen.” Memories of his mother’s home cooking pervade his own culinary practices and the counsel he now provides San Francisco Bay Area viewing and listening audiences. Narsai’s style is one of fundamental basics. The easier he can make a recipe, the more likely it will be successful and useful for the cooks in his audience.

In the San Francisco Bay Area, Narsai first worked with Henry Rubin and Ed Brown at Berkeley’s Pot Luck Restaurant and then launched a gastronome’s delight, Narsai’s Restaurant, in the small East Bay community of Kensington. From 1970 until 1986, Narsai’s Restaurant, Market and Catering businesses were a culinary mecca for traveling gourmets. The hospitable redwood dining room (fashioned from a giant redwood tank) was the backdrop for some of the most attentive service and finest food ever served forth. The wine list at Narsai’s was described as “one of the ten finest in the world” by the New York Times. Centerpiece for the restaurant’s fame was its Monday Night Dinner Series at which Narsai offered a fixed menu from whatever cuisine happened to capture his attention and appeal to his senses at the moment.

From 1978 to 1985, Narsai’s Market (next door to the restaurant) presented a remarkable line of specialty foods. Narsai’s bakery was the first in Northern California to offer the French spined baguette called Epine as one of its regulars. Narsai’s many different specialty breads, including his famed croissants, were repeatedly selected as one of the finest anywhere. The Chocolate Decadence Torte®, Mudslide Cookies®, Avalanche Cookies®, and Snowstorm Cookies® were among the many creations first introduced at Narsai’s Market.

Narsai’s years as one of the Bay Area’s leading restaurateurs were overlaid with highly publicized caterings representing some of the grandest, large scale outdoor dining experiences anyone has ever known. Rock impresario Bill Graham called on Narsai regularly to cater his concerts as did the Napa Valley Wine Auction and San Francisco Symphony. In 1986, it became apparent that Narsai’s eclectic appetite for the full smorgasbord of food and wine adventures would run counter to his commitment to full time personal attention to his restaurant and catering businesses. He closed the landmark dining room, taking with him one of the country’s most extraordinary wine cellars, a line of specialty food products bearing his name, and a recipe collection that would eventually be published by Simon and Schuster in Monday Night At Narsai’s.

From 1977 to 1984, Narsai hosted the nationally syndicated PBS television series, “Over Easy.” From 1984 to 1995, he wrote a column for the San Francisco Chronicle Food Section titled “California Cuisine.” From 1987 to 1996, Narsai was Resident Chef at “Mornings on 2″ for KTVU in Oakland. Narsai was also co-host of “Cook Off America,” a PBS series highlighting regional cuisine from around the country.

As “Macy’s Culinary Expert” for ten years, he hosted cooking demonstrations every Saturday morning at the flagship store on Union Square in San Francisco.

Today, as KCBS Food and Wine Editor, Narsai broadcasts his secrets of gourmet cooking everyday. Narsai oversees the management and new-product development for his line of Specialty Food Products, and makes celebrity chef appearances at festivals throughout the world.

In keeping with his desire to give back to the community, Narsai has been actively involved in many projects. His services include: President of the Board, Assyrian Aid Society of America; founding member of the Board of Directors, 18-year Director and 15-year President, now Chairman of the Board of the Berkeley Community Fund; founding member of the Board of Directors, 18-year Director and 3-year President of the Berkeley Repertory Theatre, now Chairman of the Board of the Berkeley Community Fund; Host, Alameda County Meals on Wheels Annual Dinner; and Host of the annual Narsai’s Taste of the Mediterranean, benefiting the Assyrian Aid Society of America.

Wherever he goes, Narsai’s objective remains the same: to share the simple pleasures of cooking, food and wine through education.

Samantha Romero with Mexica Ballet Folclorico performs during Cinco De Mayo festivities on May 5, 2011 at El Pueblo de Los Angeles Historic Site on Olvera Street in downtown Los Angeles, California. Cinco de Mayo celebrates the 1862 Mexican victory over the French in the Battle of Puebla. (Photo by Kevork Djansezian/Getty Images)

Narsai’s Chicken Mole Recipe Adds Spice To Your Cinco De Mayo Menu

With Cinco de Mayo just on the horizon, I’ve been thinking about chicken mole, one of my favorite Mexican dishes. It’s a complex dish to make, but there are some fairly simple adaptations.

5 hours ago

Alexander Weiss, (C) the MasterChef Junior Winner, working alongside Chef Ian Gresik, (L) of Drago Centro, prepare a dish called 'to begin," that include fresh ricotta, fava beans, peas, garbanzo beans and crispy pancetta, in the restaurant's exclusive private dining room called The Vault on June 27, 2014 in Los Angeles, California. (Photo by Kevork Djansezian/Getty Images)

Narsai David Food News: Simple Stir-Fry For First Fava Beans In Season

The first fava beans of the season are turning up in markets and onto plates. Narsai David says they’re amazing and advises the bigger the better for picking as long as the color is right.

04/17/2015

Flavor Flours, the 10th cookbook for James Beard Award winning author, Alice Medrich.

Keeping Full Flavor In Gluten-Free Cooking With Various Nuts And Grains

Local James Beard Award-winning author, Alice Medrich’s 10th cookbook brings out the full flavor of baking with a variety of grains and nuts.

04/10/2015

A Chinese vendor sells steaming pork buns. (Photo: TEH ENG KOON/AFP/Getty Images)

Narsai David Reviews ‘The Food Of Taiwan’

“The Food of Taiwan” is a beautiful new cookbook written by Cathy Erway. With so many delicious treats to make, its hard to pick one. But Narsi David says don’t miss the pork buns.

03/27/2015

Top Valentine’s Day Aphrodisiacs

Narsai David: How To Buy and Enjoy Spring Asparagus

California asparagus hits the market. What should you know to enjoy this spring treat?

03/20/2015

Pinot Noir grapes (ROBYN BECK/AFP/Getty Images)

Narsai David: Heading To The Russian River Valley For Merry Edward Wines

Narsai David heads to the Russian River Valley for the Merry Edwards winery to try out a Pinot Noir and a Sauvingon Blanc you shouldn’t rush into drinking.

03/13/2015

(Photo illustration by Joern Pollex/Getty Images)

Narsai David: Two New Local Food Products You Shouldn’t Miss

Narsai David tries out San Rafael’s Genuine Grub, which pickles more than just cucumbers and Napa Valley’s Wallaby Organic Sour Cream.

03/06/2015

Pinot Noir grapes (ROBYN BECK/AFP/Getty Images)

Narsai David: McFadden Farm Wines Use Organic Grapes In Some Low-Cost Bottles

Potter Valley, California’s McFadden Farm Wines has three beautiful selections from their Mendocino County vineyard that includes organic grapes at a low cost. Narsai David has a full review.

02/27/2015

(credit: SAIF DAHLAH/AFP/Getty Images)

Narsai David: Virgin Territory—An Olive Oil Cookbook

Nancy Harmon Jenkins new cookbook, Virgin Territory: Exploring the World of Olive Oil, has tips on how to deal with, select and buy olive oil and includes 100 incredible recipes.

02/20/2015

Oranges (credit: ODD ANDERSEN/AFP/Getty Images)

Narsai’s Spiced Oranges— A Wintertime Fresh Fruit Indulgence

Oranges are king for fresh fruit in the winter months, so now is the time to indulge in a spiced orange recipe that’s an old favorite at our house that serves four people.

02/13/2015

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