BAY AREA

Donations processed via PayPal incur a 2.2% fee plus .30 cents per transaction charge. These amounts are subtracted from the overall amount the Touring Professionals Alliance receives.

 

If you prefer to donate via check or wire, please contact Jerome Crooks via email at jeromecrooks@gmail.com. A check can be sent to the following address:

 

The Touring Professionals Alliance

639 South Glenwood Place; Ste 201

Burbank, CA 91506

 

To receive a tax receipt, please send an email including your name, email and mailing address to info@touringprofessionals.com

Touring Professionals Alliance Kitchen Partners with Another Planet Entertainment to

Provide Meals to San Francisco Bay Area Live Music Professionals Impacted by the COVID-19 Pandemic

San Francisco, April 7, 2021 -- The Touring Professionals Alliance, a 501c3 nonprofit that supports crew members working behind the scenes in the live music industry, is bringing the highly successful Touring Professionals Alliance Kitchen to the Bay Area in partnership with Another Planet Entertainment, the largest independent promoter in the country. Over the last several months, the Touring Professionals Alliance Kitchen has teamed with nationally-renowned chefs and restaurants in leading music cities across the nation to serve chef-prepared, high-quality, take-home meals to live event industry professionals whose work has come to a complete halt due to the pandemic.

 

Through its partnership with Another Planet Entertainment, the Touring Professionals Alliance Kitchen will expand its scope in the Bay Area beyond touring industry professionals and provide meals to also include theatrical labor, bartenders, security, catering, staging, sound, lighting and video companies and many more. Another Planet Entertainment estimates that the live entertainment industry employs tens of thousands of Bay Area residents, the majority of which have been unable to return to their work and craft for more than a year.

 

“We remain hopeful that touring will resume later this year with all the necessary COVID-19 precautions to keep fans, artists and crew safe,” said Jerome Crooks, co-founder, Touring Professionals Alliance and tour manager for bands such as NIN, Tool and Soundgarden. “While we are all anxious to get back to the work we love, we remain focused on the immediate needs of our touring brothers and sisters who have now been out of work for more than a year. We are grateful to Another Planet Entertainment and our Bay Area restaurant partners that enable us to expand and provide some small measure of relief to music industry crew members.”

 

“The dedicated professionals who work behind the scenes are the backbone of our business, and we are honored to collaborate with the Touring Professionals Alliance and contribute to their efforts,” says Mary Conde, Senior Vice President, Another Planet Entertainment. “Partnering with Touring Professionals Alliance Kitchen allows us to help our friends, offer support, and a glimmer of hope as our industry comes back to life.”

 

Beginning Tuesday, April 20, the Touring Professionals Alliance Kitchen will operate twice weekly and continue through Thursday, May 13.

 

Meals will be provided on both sides of the Bay through our notable restaurant partners listed below:

Registration will occur on a weekly basis.  

 

Register NOW for your week 1 meals.

 

Register for Meals week #2 on April 19th @ 12:00 PM PST

Register for Meals week #3 on April 26th @ 12:00 PM PST

 

Register for Meals week #4 on May 3rd @ 12:00 PM PST

Chef Michael Tusk

COTOGNA at VERJUS

528 Washington Street

San Francisco, CA 94111

DATES: APRIL 20 & MAY 4

TIME: 2-5 PM

Michael Tusk and his wife, Lindsay, are the owners of three of San Francisco’s most critically acclaimed and beloved restaurants: Quince, Cotogna and Verjus. Chef Tusk’s approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his relationships with local purveyors.

 

A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History before studying at the Culinary Institute of America in Hyde Park. After graduating, Tusk decamped to Europe where he worked in Michelin-starred kitchens in France and Northern Italy.

 

Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he worked at some of the country’s most pioneering and influential restaurants including Stars, Chez Panisse and Oliveto. In 2003, the Tusks opened Quince in Lower Pacific Heights and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In 2009, they relocated Quince to a historic 1907 brick and timber building in Jackson Square. In its new home, Quince has been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux. This year, the restaurant is nominated for the James Beard Foundation’s highest honor: Outstanding Restaurant.

 

In 2010, Michael and Lindsay opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince. In 2018, they opened Verjus, a wine bar in the style of Paris’s caves a manger. Verjus was recognized by Bon Apéttit and the James Beard Foundation as one of the best new

restaurants in the country.

 

Earlier this year, the Tusks founded Feed the Future, a non-profit organization whose mission is to support their restaurant teams and local farmers in the wake of the coronavirus.

Chef Kyle Itani

HOPSCOTCH

1915 San Pablo Ave

Oakland, CA 94612

DATES: APRIL 22 & MAY 6

TIME: 2-5 PM

Tucked away on the outskirts of Uptown Oakland, between The Fox and Paramount Theaters, Hopscotch quickly became a Town favorite after opening nine years ago.

 

Chef Kyle Itani's cooking is inspired by his Japanese heritage and training as well as his interest in regional American fare. Hopscotch is as known for its fried chicken as it is for its raw oysters. Co-owner Jenny Schwarz oversees service as well as the beverage programs - focusing on local, sustainably sourced wine and spirits and always seeking balance with the food. 

Chef Jason Halverson

THE VAULT GARDEN

555 California Street 

San Francisco, CA  94104

DATES: APRIL 27 & MAY 11

TIME: 1-4 PM

This guy’s resume is impressive… Under his belt, or should we say, under his chef’s coat, includes working with some of the best chefs in San Francisco, in some of the most revered kitchens.

 

Studying under Roland Passot at La Folie, one of the historic four-star restaurants in San Francisco, Jason developed a strong foundation in French/California cuisine while understanding the needs and tastes of his guests in the charming Russian Hill neighborhood.

 

As an up and coming talent rising the ranks in San Francisco’s culinary scene, Halverson was offered the opportunity to work with Chris L’Hommedieu at the Westin St. Francis on Union Square at MICHAEL MINA. Halverson was an integral team member that contributed to the restaurant garnering two Michelin stars. As his career progressed, he moved on to open MICHAEL MINA at 252 California Street in 2010 and continued to grow his talent and skills under Ron Siegel, ultimately becoming Siegel’s Executive Sous Chef before leaving to start Hi Neighbor with a young, dynamic crew of other Mina Group alums, including Ryan Cole and Tai Ricci.

 

Rooted in the culture and discipline of these award-winning kitchens with an appreciation for simply prepared, California-centric cuisine, Halverson strives to provide consistently craveable food in an environment that matches his personality, which he describes simply as – FUN! He currently brings this energy and delectable cuisine to the kitchens at Stones Throw, Corridor and Trestle, a two-time Michelin Bib Gourmand recipient and San Francisco Chronicle Top 100 restaurant. These restaurants center on going back to the dining basics by offering great value, high- quality food, a convivial atmosphere, and an elevated level of service.

 

Halverson was named Eater’s Best Chef in San Francisco for 2015.

Chef Silvia McCollow & Cory McCollow

NIDO'S BACKYARD

104 Oak Street

Oakland CA 94607

DATES: APRIL 29 & MAY 13

TIME: 2-5 PM

Silvia McCollow oversees the kitchen while her husband Cory directs the dining room and operations. Many of the dishes are based on recipes passed onto her by her mom. A couple of times a year her father even treks to Mexico to his farm, to bring back dried mangoes, plums, and heirloom beans which are lovingly incorporated into dishes at the restaurant. NIDO's BackYard opened in late 2019 with a dream to expand their small kitchen at NIDO and to welcome the community to their festive outdoor space. "Mi BackYard es tu BackYard!" 

The Touring Professionals Alliance is a 501(c)(3) nonprofit registered in California.