Issue Number 13, September 22, 2008

In This Issue:

1. Special Event Reminder - Bubbles and Baubles Next Sunday
2. TB&TCB a Top 10 Finalist in "Who's the Greenest of Them All" contest
3. TB&TCB Receives Recognition from SF Mayor Newsom

Special Event Reminder - Bubbles and Baubles Next Sunday

This Sunday indulge in an evening filled with decadence. Enjoy sumptuous food, free-flowing champagne, live musical entertainment and one of a kind jewelry. Vintner’s Charles and Julie Atkins of 5 Points Cellars will provide samples of their award wining releases while you enjoy the Parisians sounds of Big Lou, the Accordion Princess. Tantalize your eyes with an assortment of treasures from Caldo Jewelry Design by Adrian Rodriguez. Complimentary lottery tickets given at the door ensure two lucky revelers will take home their very own bottle of bubbles and a bauble.

      TB&TCB a Top 10 Finalist in "Who's the Greenest of Them All" contest

LEADING BAY AREA ENVIRONMENTAL ORGANIZATION ANNOUNCES RESULTS OF FIRST-EVER GREEN RESTAURANT CONTEST IN THE US

San Francisco, Calif., August 18, 2008 –Thimmakka, an award winning non-profit organization that has helped over one hundred Bay Area restaurants become green, conducted the first ever contest to determine the most environmentally friendly restaurants in the Bay Area. The nomination period for the "Who's the Greenest of Them All" contest was from April 22 to June 31, and winners were determined in early August. “San Francisco Bay Area is a hub of the green restaurant industry in the United States - it was the perfect place to have the first annual green restaurant contest.” says Executive Director for Thimmakka, Ritu Primlani, who started Thimmakka in 1998 and its Thimmakka Certified Green program in 2002.

There were over 40 entries from all over the Bay Area for this first contest, including Napa and Sonoma counties. The restaurants represented the diversity of the food service industry – bakery, pizzeria, ice cream store, pub, and several ethnic cuisines.

The judging was done by a blue-ribbon panel of distinguished people in the field of conservation and hospitality: Gil Friend of Natural Logic, Rachel Balsley of StopWaste.org, Andy Katz, an environmental planner and a
Director of East Bay Municipal Utility District, Pamela Evans of the Green Business Program, Alison Negrin Executive Chef of John Muir Hospitals, and Lauren Mills of Food Service Technology Center. The judging event was graciously hosted by Numi Tea at their Oakland headquarters.

The judging was based on metrics such as energy (KWh) used per month per square foot of space, gallons of water used per customer per day, percentage of waste recycled, green design elements, use of eco-friendly cleaners, organic ingredients, customer education, and importantly, a third-party attestation or certification that the restaurant had implemented the claimed green measures. Even with all the hard data collected, it was not easy to determine the top ten green restaurants in the Bay Area. “It was interesting to note that a lot of the restaurants
were implementing all best practices in various segments” said Andy Katz. A shortlist of the top green restaurants was drawn up and some restaurants were asked for additional information. The final “Top 10 Greenest of Them
All” had one thing in common – “they all had something uniquely exceptional that their restaurant did” noted one of the judges, Rachel Balsley.

Two restaurants tied for top place: Vineyards Inn (Kenwood, unincorporated Sonoma) and Mixt Greens (San Francisco). The rest in the top ten were not ranked: Razan's Organic Kitchen (Berkeley), The Bread Workshop (Berkeley), Crimson Restaurant (Los Gatos), Iron Springs Brewery (Fairfax), The Butler and the Chef (San Francisco), Nabolom Bakery (Berkeley), Ajanta (Berkeley), and Tin's Tea House and Lounge (Walnut Creek).

“We hope that this contest spurs people to seek out these green restaurants,” says Suparna Vashisht, Managing Director of Thimmakka, “ because by the simple act of dining at a green restaurant, you are supporting their commitment to your health and the environment. We also hope that the 40-plus restaurants that participated in the contest inspire other restaurants to become green and the next ‘Greenest of Them All’ contest has even more contestants!”

TB&TCB Receives Recognition from SF Mayor Newsom

Last Saturday, South Park commemorated its first official fundraising street-fair, A Taste of South Beach/Mission Bay. The highly successful event raised over $9,000 for the non-profit organizations. Wayne Miller, President of Oral Pleasure, Inc., and owner of The Butler and The Chef Bistro was presented a Certificate of Honor from San Francisco Mayor Gavin Newsom for his continual contribution and efforts in raising funds for both the South Park Improvement Association and the South Beach/Mission Bay Merchants Association where Miller also serves as Treasurer of the Board of Directors. Both non-profit organizations focus is on neighborhood improvements. California State Senator, Leyland Yee, presided over the ribbon cutting and dedication ceremony

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