Meet Liz Curtis, Creator and CEO of Table & Teaspoon, the hot "rent the table" service that makes elegant entertaining easy. After a successful legal career, the creative Curtis left the field to pursue her passion for food & entertaining and has become a media darling in SF and the national press, with features in Martha Stewart, Forbes, and Elle Decor to name but a few. The T&T concept is simple - select an exclusive package from six different options with everything you need to set the table (from napkins to wine glasses). Everything is shipped directly to you and you simply return it in the same box from the convenience of your home.
Neighborhood: The Marina
How long have you lived there? 7 years
What do you love about it? A story I like to tell about my neighborhood is from my lawyering days. I live two blocks from the Marina Green in one direction and two blocks from the bus stop to the Financial District in the other. I used to have a daily internal struggle with which direction to go in the morning because of my proximity to the Green, Golden Gate Bridge, Alcatraz, Angel Island, and Crissy Field. They are all literally in my backyard! I can’t imagine a dreamier place to call home.
Would you want to live anywhere else in the city?
My showroom is in Hayes Valley across from legendary Zuni Cafe, and I’m smitten with the neighborhood. The mix of fellow creatives and urban tech juxtaposes the Marina perfectly.
Where do you eat in your neighborhood?
Balboa Café has been something of a San Francisco institution since 1913. Cheekily known for its cadre of cougars, this is where the city’s illustrious movers and shakers strike deals while lunching, and locals come out to play once night falls. The restaurant’s bartenders swathed in traditional pharmacy coats, dark wood and polished brass interior, and crisp white table linens bring a sense of stability to an otherwise fickle city. And who doesn’t delight in an establishment where everyone knows your name?
What do most people NOT know about your neighborhood?
The Marina gets a bad rap for being the epicenter of “bro culture”. What most people don’t know is that with the resurgence of tech and corporate housing in SOMA and the Mission, there are just as many (if not more) ex-frat boys and sorority sisters running amuck in those neighborhoods. The inherent outdoor beauty, up and coming restaurants and boutiques dotting Chestnut and Union Streets, and plethora of playgrounds have many of the city’s young families making the Marina their home.
What's your go to weeknight meal?
If I had to pick one of my recipes as my last meal, it would undoubtedly be my Roast Lemon Chicken with Duck Fat Croutons, Pommes Puree, and Caramelized Onion. The flavors marry to create the perfect comfort food for winter, but the fresh lemon and delicate potatoes make it a go-to even in summer months.
Roast Lemon Chicken with Duck Fat Croutons and Caramelized Onions
Ingredients
1 beef bouillon cube
1 bottle dry white wine
2 large yellow onions
4 lemons
1 garlic head
Kosher salt
Freshly ground black pepper
Olive oil
5-pound roasting chicken
4 tablespoons unsalted melted butter
1 baguette
1⁄2 cup duck fat (bacon fat or olive oil can be substituted)
Instructions
Pre-heat the oven to 425 degrees.
For the Onions:
Whisk bouillon cube into wine and pour into a roasting pan.
Slice onions, quarter lemons, cut garlic head in half, and season with salt and pepper. Combine onions and two of the lemons, wine and two tablespoons of olive oil in the roasting pan.
For the Chicken:
Take the giblets out of the chicken and discard, and rinse the chicken inside and out. Season inside of chicken with salt and pepper. Add remaining lemons and garlic to the inside of the chicken. Place the chicken on top of the onion and lemon in the roasting pan.
Combine two tablespoons kosher salt and two tablespoons pepper with melted butter.
Brush the chicken with the melted butter. If you have kitchen string – tie the legs together and tuck the wing tips underneath the body of the chicken.
Roast for 2 hours or until the thickest part of the chicken reaches 180 degrees. Cover the chicken with aluminum foil for 15 minutes to rest (the onions will likely look burned, but they taste AMAZING).
For the Croutons:
Cut your baguette into 1⁄2 inch slices, and place slices on a baking sheet. Combine duck fat with two teaspoons salt and two teaspoons pepper and brush each bread piece with a little olive oil and the duck fat mixture.
Set the oven to broil and put the croutons in for about three minutes – keep an eye on them, they burn extremely quickly. Move croutons to a platter.
To Serve:
Slice chicken and place over croutons. Spoon caramelized onions on top. Sprinkle with salt and pepper, then serve.
Check out The Marina through the eyes of Instagram's 415 Guy
Top Homes for Entertaining in The Marina
Since Liz is ALL about creating a memorable entertaining experience through Table & Teaspoon, we've combed through the very best entertaining-friendly homes currently for sale in the Marina - perfect for mixing and mingling with your friends and family. Click here to VIEW THE COLLECTION.
If you're interested in buying or selling a home in the Marina, contact Emily.