Every year we try to take at least two culinary trips to various restaurants, farmers markets, wine stores, and other local stores in Europe. In the past, we have focused on the region of Liguria – where Rose Pistola and Rose’s Café take their inspiration. However, last year our chefs traveled to Liguria, Tuscany, Piedmonte, Naples, and Rome. With the development of our new restaurant – Terzo – we recently completed a journey through Sicily, Rome, Portugal, and Spain. Sometimes there is a language barrier, but most often, we can still communicate about food. We believe that experiencing what is done in the Mediterranean region is key for us to get fresh, authentic ideas and stay excited about what we are doing in San Francisco.
Our philosophy here at Nice Ventures has always been that food is a true universal language, crossing barriers of culture and ethnicity to bring people together in their desire to see, to explore, to experiment, and to learn about local flavors and cooking styles. When we get a taste for what can be discovered while traveling, we seek to recreate this authentic cuisine here in San Francisco, modifying it as necessary for our local variations. The great thing is that California's climate is very similar to the Mediterranean climate – allowing for similarity of seasons, produce, and wine.
More than ever before, American diners, many of them experienced travelers themselves, are interested in and knowledgeable about different cuisines and cultures. To keep pace with our well-educated customers, our chefs and wine directors travel to expand their own knowledge and to bring home fresh, exciting ideas. In the process, our group gets to travel and learn more about each other and ourselves and develop as a team.
~Laurie Thomas, restaurateur and CEO of Nice Ventures |
