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The Fest: Our Humblest Apologies to All
It looks like a lot of the problems faced looked like they weren't really the fault of Ed (although at some point someone should have probably demanded a cap on attendance with the number of tickets sold vs. number of vendors). A lot of it looked like poor choice of venue, combined with a seemingly professional event planner that performed poorly and didn't do the job they were paid for. Coupled with a lineup of vendors (with great histories) who traveled great distances, to provide a service outside of their restaurants that they normally wouldn't, the makings were ripe for a logistical nightmare.
I truly hope that SE and Ed find a better promoter and event organizer, and keep working at this, because it truly is a great idea, and it is clear that many people wanted it. Lets hope they take this lesson and use the next available opportunity to show us how this really can become the great festival it was billed as. Ed seems like a smart guy, and I don't think these problems would happen if they bring this event back. I just hope the Bay Area is forgiving enough to let them have one more chance.
Who Makes the Best Vanilla Ice Cream?
Probably only available in California, and only in a very few stores, but the Strauss Family Creamery vanilla would blow any of the above out of the water.
Restaurant in Kigali, Rwanda, Seeking Staff
I was in Rwanda for 2 months back during the coffee harvest....Its a beautiful place definitely worth seeing. Very possible to walk through Kigali's "shanty towns at night without any problems.
One Word on Hotel Rwanda: I recommend talking to a native Rwandan about that movie sometime....their opinion on it might surprise you.
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Recent Comments | Response to Comments
Canning/Jarring - How Do I Not Kill Myself?
There are two ways to not kill yourself (by botulism)
1) Make sure the pH is less than 4.6 (i.e. you want it to be acidic). For most jams, this is a non-issue. If it is, squeeze in some lemon juice. Simple. For stuff like Tomatoes, you should probably get a pH tester to be safe.
2) process your cans in a "12D" process. Basically, hold it at a high temperature long enough to reduce the possibility of a bacteria surviving by 12 base-10 logs. so if you had a 1,000,000,000,000 bacteria before (actually, a pretty low number), you now probably have 1, for all intents and purposes, you now have a sterilized product. This is often what you want to avoid doing when you step outside the line since you probably don't have the equipment that will bring the cans/jars to the appropriate temperature for to achieve this, and just boiling the jars in an open-top kettle will not achieve this level of sterilization.
The Fest: Our Humblest Apologies to All
It looks like a lot of the problems faced looked like they weren't really the fault of Ed (although at some point someone should have probably demanded a cap on attendance with the number of tickets sold vs. number of vendors). A lot of it looked like poor choice of venue, combined with a seemingly professional event planner that performed poorly and didn't do the job they were paid for. Coupled with a lineup of vendors (with great histories) who traveled great distances, to provide a service outside of their restaurants that they normally wouldn't, the makings were ripe for a logistical nightmare.
I truly hope that SE and Ed find a better promoter and event organizer, and keep working at this, because it truly is a great idea, and it is clear that many people wanted it. Lets hope they take this lesson and use the next available opportunity to show us how this really can become the great festival it was billed as. Ed seems like a smart guy, and I don't think these problems would happen if they bring this event back. I just hope the Bay Area is forgiving enough to let them have one more chance.
Who Makes the Best Vanilla Ice Cream?
Probably only available in California, and only in a very few stores, but the Strauss Family Creamery vanilla would blow any of the above out of the water.
Restaurant in Kigali, Rwanda, Seeking Staff
I was in Rwanda for 2 months back during the coffee harvest....Its a beautiful place definitely worth seeing. Very possible to walk through Kigali's "shanty towns at night without any problems.
One Word on Hotel Rwanda: I recommend talking to a native Rwandan about that movie sometime....their opinion on it might surprise you.
Foreign Tourists Tend To Be Lousy Tippers: What's A Waiter To Do?
The best solution I've seen is a receipt with tips automatically calculated out for 15, 20, and 25 percent. Saves you the trouble of calculating it out yourself, just pick a number based on the level of service you think you received, and jot it down on the "Tip" line for the credit receipt. It's a subtle but effective reminder.
In Videos: 12-Mile Walk for Free Cheeseburger
Don't know about doing anything specifically to get something, but I did ride my bike an extra 50 miles or so (total 150 miles) to get a croissant from Buchon Bakery....and damn was it good. I also regularly do a 100 mile ride in Marin specifically so I can visit the cowgirl creamery, a few bakeries I like, or Pizzeria Picco.
Who Makes the Best Vanilla Ice Cream?
Silver Moon's Bourbon Vanilla Bean is far superior to any of the vanillas mentioned in the comparison. It is a premium ice cream, and the tiny vanilla bean specks along with the creamy consistency make it my top vote. Silver Moon is a new ice cream from California with all natural ingredients.
Who Makes the Best Vanilla Ice Cream?
The sad thing is Breyers used to be a quality product, using minimal, natural ingredients. Have you looked at the label recently? I think Unilever bought them and the product went DOWN HILL. It used to be good. I have to agree, the Dazs is the top dog. when it comes to ingredients, KISS: keep it simple stupid
Who Makes the Best Vanilla Ice Cream?
Brigham's vanilla ice cream is the Platonic idea of vanilla. It makes all other vanilla ice creams melt in shame. Sadly, Brigham's is a New England thing, and I'm going crazy without it here in Maryland!
Who Makes the Best Vanilla Ice Cream?
I grew up on Blue Bell, and in DC you can get it every Father's Day at the Texas State Society Father's Day picnic. However, I actually prefer (I know, it's a sin) all natural products like Breyers. I don't like things so sweet anymore, and prefer airy or smooth textures.
However, the best vanilla ice cream I've ever had was the house-made stuff at Jaxson's in Dania Beach, FL. Holy crap that was excellent. Made me want to order vanilla every time, when I rarely do.
The Fest: Our Humblest Apologies to All
We appreciate all your feedback on the fest. We're taking to heart the lessons we've learned and we will certainly apply them to any events we get involved with in the future. If you'd like to request a refund, please contact jimlewi@theagencygroup.com. These requests will be addressed on a case by case basis. We are closing comments on this post. If you have additional feedback that you'd like to share with us, e-mail foodfest@seriouseats.com.
The Fest: Our Humblest Apologies to All
Ed-
To avoid any further embarrassment, I would suggest that you don't attempt this event again. Hand the planning to someone else because you failed pretty badly.
Waste of time to try
The Fest: Our Humblest Apologies to All
I'm mad but no longer fuming about the whole fiasco. As the anger is settling, I've come to the conclusion that more than apologies, which though sincere still don't really make up for anything, Serious Eats and/or whoever ran the show owes us, the poor souls who gave up a BEAUTIFUL Saturday - if you live or have ever lived in the Bay Area you know good weather is a rarity - the good food which we expected. Gift certificates to local eatiers, mail order Pink's hot dogs, I don't care what it is, it just better be tasty.
The Fest: Our Humblest Apologies to All
@PaulaMaack - I'm not sure if 18 comments on that Eater post constitute "the entire Bay Area"...and the majority of those comments aren't "up in arms" about anything, most of them are just people chiming in about their own favorite SF pizza. So in this case your facts are a little off.
The Fest: Our Humblest Apologies to All
@bruisedbuddha - Thanks, I'm here every Friday. ;)
The Fest: Our Humblest Apologies to All
@gaffer - If that is so, then why is the entire Bay Area up in arms about his less than kind review of Delfina last week? Just one (very recent) example.
@Ed Levine - I'm not trying to be harsh. I am actually trying to help. I care about what happens here. But, I don't mince words. I call it like I see it, and facts are facts. With over 15 years PR experience, I can tell you with some certainty that the longer you take to address this and make things right, the more insurmountable it shall become. It will not just blow away with time - not in this day and age. You must clean up your mess. For the sake of your many Serious Eats members who have helped to build up this site, I certainly hope you take heed.
The Fest: Our Humblest Apologies to All
@ beratedlime
Try emailing info@greatamericanfoodandmusicfest.com
This email supposedly goes to Jim Levine, the other organizer of this event. Maybe they will get you instructions on how to obtain that refund. I was lucky I didn't put any money on that wristband.
Thanks again SE for all the helpful info you all been keeping us up to date with regarding refunds! Glad you are on top of it.
P.S.
The story actually made Mornings on 2 (KTVU) today.
The Fest: Our Humblest Apologies to All
@Paula Maack
The hole in your theorizing is that Ed Levine and Serious Eats does not do harsh and nasty reviews. I never see them. Their philosophy is- if the place sucks it doesn't get written about. I have seen some places get a bad review but that is rare and it is never done in a condescending or nasty way. But even those reviews are few because "life is too short"
Yelp can trash a restaurant and ruin business. But those are anonymous participants. Serious eats is not anonymous. You know who they are and where to find them
Yes this event was a disaster and it is now it is the critic's turn to get criticized
The Fest: Our Humblest Apologies to All
I don't feel that I need a refund for my tickets- I went, I had a good time w/ my friends, I was able to eat. HOWEVER, I checked my credit card account the other night and found that these guys charged me TWO apparently flat fees of $75. I had linked my credit card to two different wrist bands, but we didn't spend anywhere NEAR $75 each. How could we, when the whole system wasn't working? We paid cash for most of our items.
Anyone else have this problem? Any idea on who I should contact regarding being over-charged by the vendors/wristband people/Great American Food and Music Fest? The website itself does not have a contact # or anything.
I'm pretty easygoing and I am prepared to let a lot of thing slide.... I really do think that this could be an awesome event given the right venue. But come on. This is getting beyond ridiculous! At the very least you should provide some info on how we can straighten these kinds of problems out!
The Fest: Our Humblest Apologies to All
Sorry, this isn't over yet. We were still talking about this at the "water cooler" at work today. And what's worse is that I got into the event with COMP TICKETS and I was still mad - now you know it has to be bad when you get in for free and you're upset. I'm glad I'm not an LBS person otherwise you would've seen the return of the Incredible Hulk from the hunger! Well, Ed Levine and crew, at least PF Changs in Sunnyvale thanks you because that is where we took our business. The person standing behind us in the Philly Cheesesteak line was quick to tell us exactly how to get there: 4 hours and $100+ later, we were FED some good Asian Fusion. The Bay Area deserved better; in such a great venue where Santana and John Mayer have performed to thousands of orderly crowds, fed and boozed 'til they could take no more, this event sadly fell terribly short of expectations. Then the final straw was to see Bobby Flay strolling past the long Cheesesteak line happy as a plum because he probably had a full stomach! Our only entertainment while we waited was the beer vendor saying his beer was "colder than a mother-in-law's kiss." I will not attend this event again, even if for free... waste of time, waste of gas, waste of a sunny Saturday. Shoreline: See you in July for COLDPLAY and some frickin' food and beer!
The Fest: Our Humblest Apologies to All
I humbly bow to your blog-fu, Paula-- you are articulate and, seemingly, awesome ...(if fearsomely so). Pay attention serious eaters! This is how you take someone to task, yet build them back up! May your hunger always be sated!
The Fest: Our Humblest Apologies to All
Ed, I hope you are doing alright. I did not attent the GAFF event, and I am not here to lambast you, or to tear you a new one.
I am a dreamer and a risk taker myself. My heart goes out to you. I know how deflated you must feel, and I sincerely hope you aren't loitering on any bridges, shopping for rope, or anything else along those lines. Public failure is brutal, and I am sure you are hurting something fierce. Nut, my hope is that you are off somewhere licking your wounds among supportive loved ones.
It is such a shame about everything that went wrong with GAFF. Seeing your dream gown down in flames and enduring the wrath of thousands of people is not an easy lot, I am sure.
However, since you are in the business of doling out public criticism, it is imperitive that you accept the same with grace and dignity, yourself.
There is nothing wrong with dreaming big, taking risks, and even failing miserably, as long as you fully embrace and own up to the responsibility that comes with it. Instead, it appears to many that you are trying to sweep this under the rug, and it smells of something foul - the stench of which is seeping throughout the internets.
I am certain you would not avoid the praise were your event a raging success. In the same vein you need to face your public, embrace their rage, and work to make them whole rather than standing behind this seemingly half-hearted apology. Especially, since you are asking for forgiveness and a second chance in the same essay, which many see as more than a bit presumptuous.
I am willing to bet that the countless restauranteurs you have harshly critiqued (and left voiceless and damaged in your wake) thought to themselves "I was just doing my best, trying to provide people with great food." Yet, you felt the need to criticize their efforts, and they were left to suffer the fallout. The difference is that you most likely actually ate their food before critiquing it, and I doubt they touted it as the "best of the best," before you even tried it.
If you want to know how to fix this Ed, you need to put yourself in the shoes of your patrons. How would YOU critique your event? What remedies would you seek? Would you give the organizers another chance? Or, would you simply want blood? Why? And, most imortantly, what would you want to see them do now?
Hindsight is often 20/20, and there are plenty of people jumping on the bandwagon willing to either pound another nail in, or offer their services and advice about what you should have done.
There are many lessons here. The biggest being humility, I am sure.
And, while I am not sure you should attempt this event again any time soon, I do applaud your gumption to manifest your dream. It certainly was a nice idea, Ed!
Hang in there!!
~ Paula
The Fest: Our Humblest Apologies to All
I just saw this article online: http://sf.broowaha.com/article.php?id=4911
The Fest: Our Humblest Apologies to All
I didn't even know about the event until I read about it in the Chron today. I must say, I hope there's a do-over. If these Serious Eats folks heed the lessons learned, I'd sure as heck fork out some money to attend what has the potential to be a terrific event.
The Fest: Our Humblest Apologies to All
Next time, hire an experienced event producer or project-manager to execute your concept. Despite the environment of our current economy, this is NOT a position you want to scrimp on. Funny how people will take on a project they are not experienced in wanting to save a few thousand dollars. And at the end, they lose tens of thousands not only in profit but in returning customers for the following year. May this be a valuable marketing lesson learned. Good luck
The Fest: Our Humblest Apologies to All
Next time, hire an experienced event producer or project-manager to execute your concept. Despite the environment of our current economy, this is NOT a position you want to scrimp on. Funny how people will take on a project they are not experienced in wanting to save a few thousand dollars. And at the end, they lose tens of thousands not only in profit but in returning customers for the following year. May this be a valuable marketing lesson learned. Good luck
The Fest: Our Humblest Apologies to All
Ed, I've produced events of this scale and I understand the challenges involved but just admit that you did not consider the logistics of this at all. How can you have a food event where you run out of food? Colossal failure. Plus you paid money to enter, money to eat, money to park. Bull shit is all i have to say.
If this was your dream event one might have thought you would have put more planning into it. I for one will never attend one of your events again. A waste of a great Saturday.
As for great american food? You represented 1% of the nation's food specialities. Cut your losses and don't bother to host another one. You get one chance to launch a successful concept event and you've blown this one in a highly critical food market. And excusing the pun, you left a very bad taste in our mouths.
The Fest: Our Humblest Apologies to All
Again, a Drag Queen doing a slow striptease - "Dance of the Seven Veils" - might have taken the angst off of this affair. I'm sure a lot of people are still MAD, as would I be. I love good food - who doesn't ? - but really, Miss Levine !
Who Makes the Best Vanilla Ice Cream?
I have to admit, Haagen-Dasz has ALWAYS had that "smooth Vanilla silky taste". Cool and inviting, and I've never been disappointed. But a ZILLION CALORIES TOO ! Still..........when you want to treat yourself ..........nothing quite like it.
The Fest: Our Humblest Apologies to All
Wow... Some really upset eaters. I bet Ed is looking back at the "Obama vs.beets" backlash as the golden age. (tee-hee!) seriously, though, come on out to the midwest, Ed- we can cry in our beers together.
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There are two ways to not kill yourself (by botulism)
1) Make sure the pH is less than 4.6 (i.e. you want it to be acidic). For most jams, this is a non-issue. If it is, squeeze in some lemon juice. Simple. For stuff like Tomatoes, you should probably get a pH tester to be safe.
2) process your cans in a "12D" process. Basically, hold it at a high temperature long enough to reduce the possibility of a bacteria surviving by 12 base-10 logs. so if you had a 1,000,000,000,000 bacteria before (actually, a pretty low number), you now probably have 1, for all intents and purposes, you now have a sterilized product. This is often what you want to avoid doing when you step outside the line since you probably don't have the equipment that will bring the cans/jars to the appropriate temperature for to achieve this, and just boiling the jars in an open-top kettle will not achieve this level of sterilization.