Be the Reviewer at...
Hooker's Gumbo Shack
35 - 6th Street (cr. Stevenson near Market), San Francisco, CA 94103
Ph: 415/979-0259
Park in the lot directly behind the restaurant
This is the second in our "Be The Reviewer Series". For more information about the series, follow this link: BE THE REVIEWER
Space at this event is extremely limited, so please make your reservations early.
The price per person is $30 for AIWF members and $40 for non-members.
Since Hooker's Gumbo Shack does not yet have a liquor license, please feel free to bring your own wine / beer - no corkage will be charged.
Menu
Appetizers
Creole Caesar Salad
Crab Cakes with Creole Sauce
Sweet Potato Chips and Dips
Entrées
Classic Seafood Gumbo
Fresh Crab in the shell, Shrimp, Scallops, and Mussels served over Rice
James Favorite Gumbo
Fresh Crab in the Shell, Shrimp, Scallops, Chicken Wings and Sausage served over Rice.
YaYa Gumbo
Chicken Wings, Sausage, Corn (sliced cob), and Zucchini served over Rice.
Dessert
Raisin Bread Pudding with Bourbon Sauce
These Items will be served at the table for you to help yourself
Hot Water Cornbread
Greens seasoned with Smoked Turkey
Red Beans
Dirty Rice
Yams and Sweet Onions
Beverages
Berry Lemonade
Spring Water
Coffee or Herbal Tea
About Hooker's Gumbo Shack
Owners, James Hooker, and Sandy Van Slyke, creators of Soul Food “California Style” and Executive Chef, Anthony Johnson whose culinary creativity spans over 25 years as a professional chef at some of the Bay areas most notable establishments offer menu items that satisfy a wide variety of today’s health conscious considerations while remaining true to Afro-American heritage cooking.
We at Hooker’s Gumbo Shack have a strong commitment to providing employment opportunities for our community’s youth. We believe that through helping others, we will help build a strong economic base for all of San Francisco.
James Hooker: James is a native of San Francisco attending local schools including obtaining a degree from the University of California, Berkeley. He is the former Director of Job Development with the Mayor’s Youth Employment and Education Program (MYEEP) and has been a major influence in helping young people get off the streets and enter the work force. James is a graduate of the San Francisco Renaissance Program, a certified entrepreneurship-training program in San Francisco. He is also certified as an Entrepreneurship Instructor by the National Foundation for Teaching Entrepreneurship (NFTE). He has completed courses offered by the Small Business Administration (SBA) in Food Cost, Restaurant Management and Food Safety and Sanitation, (a California Department of Health Certification requirement). Known for his outstanding culinary skills both in small settings as well as catering large groups, he has acquired the skills and tools needed to plan and operate a successful restaurant.
Sandra Van Slyke: Sandra grew up in a family of caterers and chefs and has always kept the vision of owning and operating a restaurant. A graduate of Rutgers University, Sandra also holds an M.B.A. in Marketing from Golden Gate University. She developed and owned a take out restaurant in Emeryville California in 1989, which was sold to a partner. Combining her knowledge and skills in the area of marketing and advertising with recent training specific to the restaurant industry, she provides a unique creativity that is critical to the promotion necessary for the initial and continuing success of the restaurant. Her business career spans 28 + years in the field of risk management and insurance. Her background in this area is an asset in the risk assessment to minimize potential losses both in liability and financial and identifying potential detriments and developing their remedies to ensure a successful restaurant operation
Anthony (Tony) Johnson Executive Chef and Trainer: a native of San Francisco, Tony attended culinary school in Oregon. His career spans over 25 years as a Professional Chef and Executive Chef at establishments such as Mr. Greenjeans, Victoria Station, Ramada Inn, Original Joe’s and Thomas Lords. He also worked as Executive Chef for the St. Bartholomew’s Church in Hillsborough
