Before former Nopa sous chef Richie Nakano launched his Hapa Ramen stand at the Thursday Ferry Plaza Farmers Market this summer, he did his due diligence—analyzing everything from broths to noodles to chashu in ramen joints from SF to NY. Then, he took what he learned and came up with a bowl he could call his own. Here are his picks.
We asked, they answered. Five SF chefs tell us what to buy, what to bring, when to brine and what to eat the morning after.
Tim Luym, chef/owner, Poleng Lounge
You’re invited to a potluck Thanksgiving: what would you bring?
I would bring rice. I can eat rie with anything and most people don’t serve rice with turkey for Thanksgiving. But imagine: rice, turkey, gravy, stuffing, cran! Better than potatoes.
If you were short on time and it had to be store-bought?
The job of a line cook can be brutal, but the best nights are when you get into a groove. Thing is, you never know what’s going to derail you.
Here’s how you know blogging has reached the mainstream: chefs — notoriously short on time, and mostly workaholics — have somehow made time for the pursuit. Some blogs, such as the one kept by cook Richie Nakano of Nopa (linecook415.blogspot.com) offer a behind-the-scenes look at a busy SF restaurant. Others, such as the one written by Brett Emerson, owner and chef at the forthcoming Noe Valley restaurant Contigo (inpraiseofsardines.typepad.com), chronicle the harrowing process of opening a restaurant in the city.