Chef Adam Hinojosa has cooked at Osteria Stellina, Per Diem, and Noir Lounge.
What was the food highlight of your year?
Personally the food moment that I still can’t stop salivating over is the “Rachel” from Shorty Golstien’s. House made everything on this hot pastrami on rye. It’s something I’ve eaten a thousand times before but one bite and all others forgotten. The crew there is great and the food is better. If you’re in San Francisco’s financial district, you need to go in there.
What was the music highlight of your year?
If I could pick out my most epic music moment of 2013, I would say it was meeting Pigeon John at a show then getting to invite him in to my place to eat the next day. He and a couple artists showed up and were incredibly gracious. I told them it was my turn to perform for them. They ate and we all laughed and grew closer from a single meal being exchanged. Funny how both food and music can strike the same chord for some people.
Was there a moment when food and music came together in a memorable way?
I honestly can’t think of a time when food and music don’t harmonize. To cook the line is to dance and to create a well composed dish is a symphony. I have been cooking a long time (very long) and when I’m completely balls-to-the-wall insane busy you can catch me humming “Under My Thumb” by the Stones. It’s true. I’m a hip hop head through and through but, something in that melody calms me in a way that I can’t explain.