>> hello. you're watching the show that explores san francisco's love affair with food. there are at least 18 farmers markets in san francisco alone providing fresh and affordable to year-round. this is a great resource that does not break the bank. to show just how easy it can be to do just that, we have come up with something called the farmers' market challenge. we find someone who loves to cook give them $20 and challenge them to create a delicious meal from ingredients found right here in the farmer's market. who did we find for today's challenge?

>> today with regard to made a pot greater thanchapino. >> you only have $20 to spend. >> i know peter it is going to be tough, but i think i can do it. it is a san francisco classic. we are celebrating bay area food. we have nice beautiful plum tomatoes here. we have some beautiful fresh fish here. it will come together beautifully. >> many to cut out all this talk and let's go shop. yeah. ♪ >> what makes your dish unique? >> i like it spicy and smoky. i will take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika

and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy tomatoy spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients whatever is in season and local.

those juicy fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative. hello. anybody with sets their mind to it can cut. always nice to start chopping some vegetables and x and the delicious. all this double in view is this broth with great flavor. but your heart into it. make something that you family, and friends will really enjoy. >> i am here with a manager at the heart of the city farmer's market in san francisco.

thank you for joining us. tell us a little bit about the organization. >> we're 30 years old now. we started with 14 farmers, and it has grown out to over 80. >> what is the mission of the organization? >> this area has no grocery store spiller it is all mom-and- pop stores. we have this because it is needed. we knew it was needed. and the plaza needed somebody. it was empty. beautiful with city hall in the background. >> thank you for speaking with us. are you on the web? >> yes hocfarmersmarket.org. >> check them out. thank you. >> welcome. the dish is ready. >> it looks and smells amazing. >> thank you. it was not easy to meet the $20 budget. i checked everybody out and found some great produce. really lovely seafood.

i think that you are going to love it. >> do not be shy. coyou know this can run you $35 to $45 for a bowl so it is great you did this for $20. >> this will feed four to six people. >> not if you invite me over for dinner. i am ready to dig in. >> i hope you'll love it. >> mmm. >> what do you think? >> i think i am going to need more. perhaps you can have all you want. >> i am produce the that you have crushed this farmer's market challenge by a landslide. the first, we're going to have to tally of your shopping list and see what you actually spend that the farmer's market. >> and go for it. >> incredible. you have shown us how to make

super healthy, refresh chapino from the farmers market on the budget, that for the whole family. that is outstanding. >> thank you peter i am glad that you like it. i think anybody can do it. >> if you like the recipe for this dish, you can e-mail us at sfgtv@sfgov.org or reach out to us on facebook or twitter and we (clapping.) the airport it where i know to mind visions of traffic romance and excitement and gourmet can you limousine we're at san francisco inspirational airport to discover the award-winning concession that conspiracies us around the world. sfo serves are more 40 million

travelers a year and a lot of the them are hungry there's many restaurant and nearly all are restaurant and cafe that's right even the airport is a diane designation. so tell me a little bit the food program at sfo and what makes this so special >> well, we have a we have food and beverage program at sfo we trivia important the sustainable organic produce and our objective to be a nonterminal and bring in the best food of san francisco for our passengers. >> i like this it's is (inaudible) i thank my parents for bringing me here.

>> this the definitely better than the la airport one thousand times better than. >> i have a double knees burger with bacon. >> i realize i'm on a diet but i'm hoping this will be good. >> it total is san francisco experience because there's so many people and nationalities in this town to come to the airport especially everyone what have what they wanted. >> are repioneering or is this a model. >> we're definitely pioneers and in airport commemoration at least nationally if not intvrl we have many folks asking our our process and how we select our great operators.

>> ♪ ♪ ♪ ♪ the food option in san francisco airport are phenomenal that's if it a lot of the airports >> yeah. >> you don't have the choice. >> some airports are all about food this is not many and this particular airport are amazing especially at the tirnl indicating and corey is my favorite i come one or two hours before my flight this is the life. >> we definitely try to use as many local grirnts as we can we use the goat cheese and we also

use local vendors we use greenly produce they summarize the local soured products and the last one had 97 percent open that. >> wow. >> have you taken up anything unique or odd here. >> i've picked up a few things in napa valley i love checking chocolates there's a lot of types of chocolate and caramel corn. >> now this is a given right there. >> i'm curious about the customer externals and how people are richmond to this collection of cities you've put together not only of san francisco food in san francisco but food across the bay area. >> this type of market with the local savors the high-end

products is great. >> i know people can't believe they're in an airport i really joy people picking up things for their friends and family and wait i don't have to be shopping now we want people take the opportunity at our location. >> how long has this been operating in san francisco and the late 18 hours it is one of the best places to get it coffee. >> we have intrrnl consumers that know of this original outlet here and come here for the coffee.

>> so let's talk sandwiches. >> uh-huh. >> can you tell me how you came about naming our sandwiches from the katrero hills or 27 years i thought okay neighborhood and how do you keep it fresh you can answer that mia anyway you want. >> our broadened is we're going not irving preserves or packaged goods we take the time to incubate our jogger art if scratch people appreciate our work here. >> so you feel like out of

captured the airport atmosphere. >> this is its own the city the airline crews and the bag handlers and the frequent travels travelers and we've established relationships it feels good. >> when i get lunch or come to eat the food i feel like i'm not city. i was kind of under the assumption you want to be done with our gifts you are down one time not true >> we have a lot of regulars we didn't think we'd find that here at the airport. >> people come in at least one a week for that the food and service and the atmosphere. >> the food is great in san francisco it's a coffee and i

took an e calorie home every couple of weeks. >> i'm impressed i might come here on my own without a trip, you know we have kids we could get a babysitter and have diner at the airport. >> this is a little bit of things for everybody there's plenty of restaurant to grab something and go otherwise in you want to sit you can enjoy the experience of local food. >> tell me about the future food. >> we're hoping to bring newer concepts out in san francisco and what our passengers want. >> i look forward to see what your cooking up

(laughter) ♪ ♪ ♪ ♪ ♪ >> today we've shown you the only restaurant in san francisco from the comfortableing old stand but you don't have to be hungry sfo has changed what it is like to eat another an airport check out our oblige at tumbler dating.com >> ♪ ♪ ♪ ♪ ♪ ♪

♪ ♪ it looks at good and tastes good and it is good in my mouth pretty amazing. >> ♪ ♪ ♪ ♪ ♪ ♪ i am the executive chef i've been here as a chef at la concina since 2005 reason we do the festival and the reason we started to celebrate the spirit and talent and trivia and the hard work of the women in the la concina program if you walk up to my one on the block an owner operated routine i recipient it's a they're going to be doing the cooking from

scratch where in the world can you find that >> i'm one of the owners we do rolls that are like suburbia that is crisp on the outside and this is rolled you up we don't this it has chinese sister-in-law and a little bit of entertain sprouts and we love it here. >> there are 6 grilled cheese grilled to the crisp on the outside outstanding salsa and a lot of things to dip it knocks you out and it's spicecy and delicious i was the first person that came here and we were not prepared

for this every year we're prepared everybody thinks what they're doing and we can cookout of our home and so the festivals were part of the group we shove what we do and we w we tried to capture the spirit of xrifs. >> and there from there to sales and the hard part of the sales is 250 assess our market and creating a market opportunity giving limited risks and sales experience to our guys and