How we spent our 2017: a medley

Hello there, and happy new year!

As we reflect on the past year and look ahead to 2018, we thought we’d share with you a little about what we’ve been up to.
We were busy with events in 2017, ranging from retreats in the woods to company launches to beautiful, multicourse weddings; from dropped-off platters to custom menus.
The fires in Sonoma and Mendocino this year destroyed a lot of homes, crops, and venues, and we wanted to help. We were grateful for the quick thinking and organization of SF Fights Fire, which made it easy for us to send food; and we contributed snacks and raffle prizes to a Love > Fire fundraiser.

Photographing the food is still a missing piece for us a lot of the time, but this year we did a styled shoot with the amazing Freda Banks at a new venue, Switzer Farm, on the beautiful northern California coast.


The 17th Street chickens ate a good portion of our kitchen scraps, thanks to Menyui Leung, who biked many a large bag of carrot tops and fish bones across town to them. Don’t they look pleased? A lot of our herbs and flowers this year came from Jennifer Bolak’s beautiful plot at Potrero del Sol Community Garden.
Through it all, we’ve been blessed with clients who support our vision of well-sourced, personal, handmade food; hard-working, meticulous and flexible co-workers (and their chickens and gardens); and the excellent community of farmers, ranchers, and cheesemakers from San Mateo to Marin counties.
Our hearts are with women in our industry who have suffered sexual harrassment—that’s basically all of us (as well as some men), if you’re counting—and are heartened to see some of the abusers being called out. We continue to be utterly committed to providing a safe work environment for the people whose skill, time, and very hard work makes our existence possible.

We are still big fans of cooking at home. If one of your resolutions this year is to cook more for yourself and loved ones, we can recommend Tamar Adler’s An Everlasting Meal, and Samin Nosrat’s Salt, Fat, Acid, Heat for reaching for that beyond-recipe place with your refrigerator. We are happy to share recipes, too; if you ate something we cooked and would like to recreate it, just ask.
Thank you for supporting Potliquor! We hope to see you soon.

All our best for 2018, 
Jennifer, Laura, and all of us at Potliquor