A Delicious Demanding World


Ask any of my friends and they will tell you the word delicious is, and always will be, my favorite word. The word conjures up decadence and pleasure. Well, it’s downright tasty. If I get the opportunity to open up my own restaurant or bar, it will be called Delicious! I inherited my love of the word from my Mom. All the things she loved in life were delicious, from a great meal, to a dip in the pool, to a big kiss on my cheek. As a restaurant consultant, I am blessed to live in a world of absolute deliciousness. At the same time, I’m cursed with never enough time to work off the demands of my delicious world on the Stairmaster.

Naturally all restaurants strive to offer delicious food. What makes something delicious is hard to define. It’s very much a personal choice. For some, delicious will be a refined composition of exquisite taste, a dish executed with laborious technique and studious care. Ultimately, a dish you would never dream of replicating at home, such as Chef Perry Hoffman’s Roasted Veal Loin with Braised Cheek, Chanterelle Mushrooms and Medjool Dates from the Michelin Star restaurant étoile at Domaine Chandon in Napa Valley. For others, delicious could be something as simple as a good burger. I love Chef Scott Howard’s Pimento Cheese Burger at Brick & Bottle in Corte Madera, CA. What makes this dish special is its use of the nostalgic southern favorite, Pimento Cheese. It makes me pine for the grandmamma I never had.

Back to the mother I did have, she was more of an entertainer than a cook. Her idea of a delicious evening was for our family to eat Chinese take out in front of the TV. When she did cook, it was a labor of love. The most delicious thing I have ever eaten, to this day, would have to be my mother’s meatloaf. Her ketchup glazed classic (retro even then) had a surprise filling of egg noodles that would absorb all the savory juices as it wascooked. It was so good. My mom’s secret ingredient for making everything delicious was grape jelly, but that’s just between us.

So go out and dive into your own exploration of delicious. We’re lucky that today’s chefs constantly strive to give us the opportunity to discover delicious foods whenever we visit their restaurants. Of course, delicious means different things to different people. I can promise you this, you will know delicious when you taste it. Dig in!

About The Author

Prior to opening Andrew Freeman & Co., a full service boutique consulting agency specializing in hospitality and restaurants in 2007, Andrew started his career working with several legendary New York venues including The Rainbow Room, The Russian Tea Room and Windows on The World. In addition to running the day to day marketing/public relations activities at these famed New York restaurants, Andrew was also responsible for the creation and management of their special events and catering departments. At all three venues, he also launched and then oversaw successful outside catering businesses. Andrew left New York in 1997 and departed for San Francisco to join Kimpton Hotels and Restaurants. He spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. For his first five years with the company, Andrew was first Director and then Vice President of Restaurant Sales and Marketing. In this role, he worked with the restaurant team on the creation, launch activities and marketing/public relations programs for the group’s chef driven restaurant concepts and private dining venues. He was then promoted to Vice President of Public Relations and Strategic Partnerships for both the hotel and restaurant divisions. In this role, Andrew was responsible for strategic development and execution of all public and media relations activities. During his tenure Andrew also spearheaded several programs with industry and community partners including Kimpton Cares, a social responsibility program and Kimpton Hotels LGBT travel program which has garnered numerous awards and positioned Kimpton as one of the Top Companies for LGBT employment. Andrew also contributed to the launch of Kimpton’s highly successful Women in Touch program which became the spring-board for their national partnership with Dress for Success, an organization which helps low-income women enter the workforce and excel in their new jobs. Today, Andrew Freeman & Co. is busy consulting hotel clients, Hotel Shattuck Plaza, Kimpton Hotels and Restaurants, The Lodge at Sonoma, The River Terrace Inn, and Bay Area restaurant clients, the Golden Gate Restaurant Association, Barbacco, Carneros Bistro & Wine Bar, étoile at Domaine Chandon, ETO, Fifth Floor, Grand Café and Poggio. Andrew Freeman & Co. is also proud to be an intricate part of SF.Chefs.Food.Wine a food and wine event that celebrates the unique flavor, diversity and bounty of Northern California. The annual event incorporates tasting tents, classes, seminars and an array of activities while supporting local charities such as the San Francisco Food Bank, Meals on Wheels, The Golden Gate Restaurant Association Scholarship Foundation and Project Open Hand. Andrew is honored to have also worked with JW Marriott/Marriott, Larkspur Hotels, Magnolia Bakery, Personality Hotels, the Palm Restaurant Group, and W Hotels. In 2009, Andrew Freeman & Co. launched a New York City office and is proudly serving clients including Pranna, Incentient and David Burke Restaurant Group. Andrew also works with a variety of clients on sales and service training, as well as concept development and operations refinement.

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