INTERN-SPECTIVE: SNEAK PEEK AT THE SUMMIT'S PEEK GALLERY

These days everyone needs a third space. It’s the perfect outlet, because telecommuting from home is ideal but often hones distractions that inhibit productivity, much like the 15-watt energy-efficient light bulb that is saving the earth but not so much your eyesight.

So you hit up your third space, a café down the street. You’re equipped with a laptop and every intention to do work. But what’s that I see? You are facebook-stalking the girl you met last week. Although sometimes, when the wifi connection is too slow to successfully cyber stalk and the hot girl sitting at the adjacent table (who, by the way, is also a regular) always fails to notice your excessive glances, you’re relegated to staring at blank walls while working on your fourth free refill.

[caption id="attachment_373" align="aligncenter" width="300" caption="the Summit walls. ready for some action."][/caption]

Come September 2010 the Summit’s walls will be dressed to whet your imagination, so that a muse isn’t the only reason you come in for a macchiato. I've got fresh details on the Summit’s Peek Gallery that may pique your interest. Gallery director, Marky Enriquez, has named the first show “33 1/3: Album Art in the 3^rd Space”. The opening will showcase the Bay Area’s renowned record collectors, shop owners, designers, DJ’s and album covers that best represent the “third space” concept. It will be the first of a series of album art shows at the Peek, which will feature futurist and space-age themes.

[caption id="attachment_374" align="aligncenter" width="173" caption="Marky Enriquez, gallery director of Peek Gallery"][/caption]

Among the shows slated to rotate after the first opening are “The Nightlife is the Right Life” and “History of the Mixer”, each focusing on applied arts and emphasizing exceptional graphic, industrial and fashion/textile design work. Ultimately, Marky would like the Peek to emphasize the Summit as the third space in the “third place” and to embody the concept that public gathering spaces are essential parts of the community.

[caption id="attachment_372" align="aligncenter" width="265" caption="your third space"][/caption]

On another high note, we have artwork in the name of coffee. We’ve finished up a week of formal Blue Bottle training at BB’s Oakland headquarters. Lessons included learning to consistently brew the ideal cup of espresso and getting milk to steam and foam just right so that the first drink we pour you might look this delicious:

[caption id="attachment_375" align="aligncenter" width="200" caption="who says you can't enjoy your latté with Bruce Lee?"][/caption]

Four days into training, and I’m candidly admitting that it’s not an easy task (is this callous formation on these palms from espresso tamping?). Tip your baristas well; it takes a latté work to produce the perfect latté.

---Miss U

INTERN-SPECTIVE: BLUE BOTTLE BINGE

I’m ashamed to admit this, but about two weeks ago I was on a mission to find out What the hell is Blue Bottle coffee? I was embarrassed, because people talk about it as if Gandhi were the barista behind every cup. And as we know, The Summit’s menu will exclusively feature Blue Bottle coffee.

Every time Blue and Bottle are uttered together, the loyalist fans fight to have the last word about how much they love this stuff. Initially, I secretly poked fun at this Blue Bottle following. Two weeks post-first sip, and, yes, now I find myself on the Blue Bottle bandwagon.

[caption id="attachment_328" align="aligncenter" width="210" caption="it’s okay. you can laugh at me about my love for Blue Bottle coffee"][/caption]

Blue Bottle receives recognition for starting with single-origin beans from artisanal producers who sustainably grow and harvest to enhance flavor. The beans are then roasted in small batches and brewed on a drip bar. The Summit will prepare its Blue Bottle coffee in the same manner.

I‘m not a coffee connoisseur, so I’m bashful about ordering lattes and cappuccinos. I’m a drip coffee kinda’ girl, preferably black and absent of cream and sugar. Really, that’s all you need, because every Blue Bottle blend produces a drink rich in aroma, full in flavor, and absent of any bitterness.

There is much pleasure in knowing that soon enough I’ll be able to order a cup of Blue Bottle coffee from the Mission’s own Summit location. For now, I usually pick up a cup from the Blue Bottle venue located at Mint Plaza.  I like to admire the $20,000 piece of equipment that sits towards the back of the cafe:

[caption id="attachment_337" align="aligncenter" width="300" caption="this bad boy, imported from Japan, is the only halogen-powered model in the US"][/caption]

[caption id="attachment_338" align="aligncenter" width="225" caption="a scientist at heart, i sometimes feel inclined to don a lab coat and safety goggles and work this equipment"][/caption]

With a crash course of Blue Bottle 101 under my belt, I now find myself scratching my head over our next project, as Eddie and I work on putting a custom-built drip bar together. Once The Summit doors are open, please fight the urge to punch me if I happen to cut to the front of the line in an effort to grab the first cup of Blue Bottle coffee.

--- Miss U

INTERN-SPECTIVE: NEWBIE ON THE BLOCK

I learned about The Summit after returning home to the Bay with plans to attend culinary school (and, of course, without an ounce of experience in the food business). A few conversations later with culinary school graduates, I started to question whether I was ready to consummate my relationship with cooking and agree to this long-term commitment—a fairly costly one, too. Where in the culinary world did I fit? Was I getting hot and bothered about the idea because I was that average Jane who strapped herself to the Food Network channel and had wet dreams about creating dishes that earned visits from Anthony Bourdain?

Timing is everything. After I failed to answer all of the above questions, I was introduced to Desi and Eddie, two guys who worked in the restaurant industry for years and came together so that before this summer's end, the City will find out that a well-designed space complemented with a menu boasting rich flavors can frenzy a palate into ecstasy.

My first meeting with Eddie involved a trip to the San Francisco Ferry Plaza Farmers Market in preparation for a few upcoming tastings. I joined him in the kitchen as he prepared dishes that are likely appearing on the menu.

[caption id="attachment_276" align="aligncenter" width="300" caption="pulled pork + wild greens + fresh loaf = heaven"][/caption]

I felt like a pretty lucky intern; the tasting included a medley of roasted baby potatoes and wild mushrooms in vadouvan, followed by a pulled pork sandwich with wild greens.

[caption id="attachment_269" align="aligncenter" width="300" caption="call me crazy, but the butter bolete might be my all-time favorite mushroom"][/caption]

[caption id="attachment_271" align="aligncenter" width="300" caption="it would be an injustice if this dish didn't make a cameo"][/caption]

I've had a chance to witness a side of cafe-opening I never imagined. As the launch nears, there's new meaning to the term crunch time; there are still plenty of contracts to sign, applications to submit and permits to request. That's just one layer to the complexities of the project. To simply say the process requires hard work is an understatement. And now I find myself  hot and bothered about the collaboration and chaos that goes into a highly anticipated kick-off.

--- Miss U

T-minus 30 days or so and counting...

it's crunch time! construction is underway, permits are in play, help wanted ads are on their way... things to do, things to-do. i'm gitty and nervous at the same time. alot can still go wrong--like more construction going over budget, furniture not arriving on time, or worse inspectors being dicks. at this juncture i'm at the mercy of variables out of my control.

but when i take a step back, take a deep, breath, it's really not that bad. between the stress of meetings and timelines i get to enjoy tasting like this with our first incubated chef:

[caption id="attachment_246" align="aligncenter" width="225" caption="jared formerly of orson / citizen cake looks on as we slice into his sample brioche loaf"][/caption]

and after tastings i get to spend time with creatives on the branding like this:

[caption id="attachment_240" align="aligncenter" width="300" caption="freddy anzures giving us a sneak peak of The Summit's brand identity "][/caption]

or spending time with the incubated start-ups:

[caption id="attachment_241" align="aligncenter" width="300" caption="the first gathering of i/o venture partners, incubated start-ups, and their tech mentors"][/caption]

but for the next 3o days my attention will be focused on the builders and designers of the summit space:

[caption id="attachment_242" align="aligncenter" width="300" caption="kanbayashi design + travis construction = the build-out of the summit"][/caption]

10 months of planning and day dreaming are coming to culmination. inside i'm dreading the long hours it'll take to see this thru. gone are my weekend jaunts across SF's myriad of night clubs. gone are the 11a-6p days of leisure.  the little voice in my head tells me "i should be careful what i wish for" because dreams do become realities...