Issue link: https://digital.copcomm.com/i/898117
BEHIND THE SCENES WITH FRED DAME, MS Fred Dame: Lazy Bear! Two Michelin stars! This is the closest I have ever gotten to the table here—you see the painted ladies and you are here in the Mission! Who'd have thunk it? Michael Mighetto Hoefling: The Mission is really changing. There are building improvements on every block. This is indeed in the heart of the Mission District. How did Chef David Barzelay come to the kitchen? He started off as a lawyer who loved food and started reading and experimenting, and even hosted elaborate dinner parties on the weekends. During the recession he decided to change careers; he staged at a few restaurants and really jumped into it. Eight years ago, he moved the Lazy Bear pop-up from its original iteration in his apartment to an event space on Cesar Chavez Street, and three years ago opened this permanent location. And the name? How did that come about? I hope it wasn't his work ethic! It's an anagram created by his wife of his last name, Barzelay. He's a great chef to be around and to work with, and no one works harder. Fred Dame, MS, VP/Prestige Accounts for American Wine & Spirits (a division of Southern Glazer's Wine & Spirits of CA) and Michael Mighetto Hoefling, Head Sommelier at Lazy Bear in San Francisco. HEAD SOMMELIER, LAZY BEAR, SAN FRANCISCO photos by Alexander Rubin HEAD SOMMELIER, LAZY BEAR, SAN FRANCISCO Michael Mighetto Hoefling A Conversation with 82 / the tasting panel / november 2017