Pressed Fresh Daily

Great news.  Prospect is up and running, and officially, doors open tomorrow, for all the public.  The PR campaign has been hot and heavy, and I am lucky enough to have a photo grace the front page of the Daily Candy San Francisco.

Check out the quick article if you like.

The bar at Prospect greets the patrons as they enter. The space is clean and modern, as is the food and drink.

The Correlation of Personality Characteristics and Pastry Chefs

For my university “senior project” (which in essence turned into a Master’s length thesis), I created a survey to sample the “Personality Characteristics of Marathon Runners.”  As the title implies, I wanted to see if there was any correlation between runners and their personalities.  For example, did someone who ran more than 5 marathons a year fit a certain profile, say, an introvert with an average age of 38?

Elise Fineberg - Prospect's Pastry Chef

Turns out, (for my study anyway) that I didn’t find any correlation between introverts and extroverts versus their running distances, races, etc…  This could have been based solely from my findings, or it could have been that I called my professor from Mexico on a pay-phone (after sailing down solo) from the old section of Puerta Vallarta to see if I had enough credit to pass, even though I wasn’t completely finished.  He said C, I took it for Sí, and that was that.

A decade later A few years hence, I found myself with another personality question. What is the average disposition of a chef? With the quiet seriousness that’s floating around Prospect right now, you might think they’re all biz and no fun. I tell you, it’s contagious. Walk into the kitchen, and the conversation and laughter that were bubbling out of your mouth quickly become muffled.  You don’t even have to look up before you round the corner to know it’s game time.  I was sort of walking around on egg shells for the past few days, trying not to disturb anything.

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Dinner First, Then Dessert

I know it sounds crazy, but when I entered Prospect a few days ago, it was almost surreal that meals were cooking on the plancha, bread crumbs were toasting in the oven, and ice cream was stirring with the freshest ingredients.  I was a pretty happy camper.  Reason A:  I would get to photograph the food in a few days.  B:  I would get to eat that food in a few days.

And since the test meals have been prepared, photographed, and eaten, here’s a sampling of what’s to come…

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