Tyra Fennel
Executive Director and Founder
Tyra Fennell is the founder
and executive director of Imprint.City, an organization seeking to activate
industrial, underutilized spaces with art projects, encouraging community and
economic development.
Imprint.City is currently
producing Bayview LIVE, an annual arts and music festival created to highlight
the beauty of performing and visual arts that reflects the cultural landscape
of the Bayview Hunters Point and in partnership with Mission Bit, an
organization offering free programming classes taught by computer science
majors, tech leaders and software developers, supports tech education
programming for Bayview youth. Imprint.City also produces two subsequent
Bayview-based festivals including Tribe City Festival, the West Coast’s answer
to Afro Punk and the Burning Man inspired SPARC Festival in collaboration with
the Flaming Lotus Girls.
Prior to launching
Imprint.City, Tyra Fennell developed and implemented programs for the San
Francisco Arts Commission and is also credited for starting then SF49ers Vernon
Davis’ Visual Arts Scholarship Fund, now the Vernon Davis Foundation for the
Arts and 3rd on Third, an activation which continues to occur every third
Friday in Bayview.
Tyra currently serves on the
board of Bayview Community Legal and has served as the chair of the Bayview
YMCA. In addition to the aforementioned organizations, Tyra is the chair of the
arts and culture committee for the Bayview Alliance, spearheaded by
philanthropist Roselyne “Cissie” Swig. Tyra also serves as a member of Leader
Nancy Pelosi’s African American Roundtable, San Francisco Assemblyman David
Chiu’s Women’s Committee and is an Emerge California Fellow. She is also a
resident of the Bayview Hunters Point and a Howard University graduate.
To learn about Imprint.City
programs and events, visit imprintcity.org
About Bayview Live
On Saturday, October 22nd from Noon to 7:00 p.m. on Egbert
Avenue between Third and Jennings Street in the Bayview Hunters Point, Imprint.City
in partnership with Mission Bit and the Mural Music and Art Project launched
the first annual BayviewLIVE Festival. BayviewLIVE, a festival created to
address the digital divide by leveraging resources to support tech education
for neighborhood youth will welcome Grammy Award nominated artist Jidenna, a
large scale mural lead by artist Cameron Moberg and youth artists from the
Mural Mural and Art Project and a robust tech experience area provided by Air
B&B.
“San Francisco is the
international hub of the tech community, yet our residents of color experience
tremendous barriers to meaningfully participate. At Mission Bit, we’ve been
solving the tech divide by lending laptops to youth of color that don’t have
them at home and offering free coding education that will support them with
being able to compete for jobs or start their own businesses, says a native to the Bayview-Hunters Point and
Mission Bit CEO, Stevon Cook.
The Bayview, an historically
African American neighborhood in San Francisco, has been afflicted by many
disparities including violence, low high school graduation rates and lack of
opportunities for job readiness, particularly among African-American and Latino
males. There are also huge inequalities as it pertains to access to science,
technology, engineering, art and math education (S.T.E.A.M). BayviewLIVE, a
S.T.E.A.M festival, was developed to highlight the beauty of the performing and
visual arts, reflecting the cultural landscape of the neighborhood while also
bringing revenue to local businesses. The festival, additionally seeks to
motivate young people of color to stay with S.T.E.A.M education training by
showcasing their final projects during a vibrant, fun-filled arts festival.
“What we hope to achieve by
featuring student tech projects and youth artists at the BayviewLIVE festival
and including high profile visual and performing artists, is providing the kind
of “cool factor” needed to have a lasting impact on the minds of youth
participants, encouraging them to continue their journey within the tech and
arts space,” explains Imprint.City
executive director, Tyra Fennell.
The BayviewLIVE Festival is presented by the Imprint.City, the Mural Music and
Art Project and Mission Bit with funding support from the California Arts
Council, Facebook, KQED, the San Francisco Community Challenge Grant Program,
Five Point, Air B&B, the Bayview YMCA, SF Foundation, the Bayview Alliance,
the Bay Bridged, the Zellerbach Foundation and McCormack, Baron, Salazar.
Bob Hurley
Hurley’s
Restaurant & Bar
Wild Game Week
Bob invites all
adventurous diners to come and sample the exciting delicacies that include:
Pheasant, Venison, Antelope, Buffalo Rib Eye, Braised Wild Boar, Ostrich,
Grilled Mako Shark, Octopus and more!
About Bob
Hurley
In the summer
of 1988 Chef Bob Hurley planted his roots firmly in the California Wine Country,
first as a chef at Domaine Chandon, then later as Executive Chef at the Napa
Valley Grille.
In November
2002 he opened his own restaurant, Hurley's Restaurant, in Yountville,
California. Chef Hurley describes his menu as local California cuisine
high in flavor and influenced by the Mediterranean so that it fits very well
with wine. The regular menu offers a wide array of options. The “Wine
Country” theme allows diversity so that it is not tied down to a particular
style or ethnicity. It is creative food done simply and he always has two
or three wild game selections as well. The menus are revised about three times
each year to take advantage of seasonal changes, particularly with produce and
seafood. Fall brings on wonderful risottos with wild mushrooms and
squashes, and in the chilly winter it’s time for the deep rich braises with
root vegetables and hearty potato based soups. His summer menu lightens
up again with fresh vine ripened heirloom tomatoes, sweet corn, and wonderful
summer stone fruit.
Chef Bob Hurley
is a world traveler and a devotee of the culture, cuisine and lifestyle of many
other countries. His years of trekking and working around the world provide the
basis for his theory that Napa Valley is no longer a melting pot of cuisines
from the rest of the world; but they have come together to create a Napa Valley
regional cuisine. Chef Hurley says that concurrent with the development
of the Napa Valley’s prestigious wine industry, the origins and methods of
local cooking have changed. Prior to the wine industry’s rise to
prominence, cuisine of the Napa Valley was often prepared using methods defined
by the limitations of experience. Then with the success of the wine
industry, its corresponding tourism and the plethora of cooking schools, the
food of the region has become influenced and includes the tastes of Asia,
Europe and Mexico, as well as other regional and ethnic areas of the United
States.
Since Chef
Hurley began cooking professionally more than 30 years ago, he has always had a
strong belief that the use of regional, seasonal ingredients is important on
many different levels. It promotes sustainability, showcases local
producers and provides the finest dining experience to the customer. He
says that the Napa Valley is particularly blessed with a wide range of such
products, from produce and meats to fish and fruits, as well as artisanal
breads, cheeses, oils and much more. This philosophy is a guiding light
behind the menu development at Hurley’s Restaurant.
The wine program
at Hurley’s Restaurant also closely follows his local ingredient
philosophy. Chef Hurley likes to regard the town of Yountville as the
epicenter of his restaurant, first by using wine and other products of the
distinct Yountville appellation, then working out into other parts of the Napa
Valley and beyond. Given the fact that Hurley’s Restaurant is literally
the center of Yountville and Yountville is the center of the Napa Valley, Chef
Hurley feels an extra responsibility to expand his diner’s horizons when it
comes to wine selections, and the response has been gratifying. Many area
winemakers and winery owners have chosen to make Hurley’s Restaurant their
neighborhood watering hole. As such, he gets to try and offer wines that
are in short supply. While the restaurant does not employ a sommelier,
each of the managers is extremely wine and beverage knowledgeable and they, in
turn, guide the entire wait staff in a continual program of tastings and
education. Just as Chef Hurley looks for strong classic cooking skills,
and a consistent work ethic and attention to detail in the kitchen staff, he
has also been able to hire managers that have solid food and beverage skills
plus a considerable depth of local knowledge.
Always the
first to respond to the needs of the non-profit sector, Chef Hurley has been a
regular participant in charitable events including Guide Dogs for the
Blind, the Veterans Home of Yountville Luncheon and Pathway Home
Programs, Napa Valley Wine Auction, Copia: American Center for Wine,
Food and the Arts, the Napa Valley Academy Awards AIDS benefit, the Napa Valley
Mustard Festival, VIP chef for Hands Across the Valley food bank, the Staglin
Family Vineyard Music Festival for Mental Health and many others. Other
Napa Valley community events he actively participates in are the Napa Valley
Film Festival, Sense Yountville, Flavor! Napa Valley, Yountville Festival of
Lights and is an active board member of the Lincoln Theater Center For the Arts
located at the historic Yountville Veterans Home. He also finds time to
do a large number of food and wine demonstrations.
Chef Hurley has
brought his Napa Valley cuisine to the famous James Beard House in New York
City several times and was also named a Shining Star Chef by Cooking Light Magazine.
He has been a regular on San Francisco’s Bay TV and has appeared several times
on the award-winning California food show, Bringing it Home with Laura
McIntosh. Chef Hurley is a featured chef on the nationally syndicated PBS
special “The Great Chefs of Napa Valley”.
In addition to
special events throughout the year, such as his Dungeness Crab Festival in
December, Robert Burns Scottish Supper in January and Mardi Gras in
February, he also prepares custom menus for Valentine’s Day, St. Patrick’s Day,
Mother’s Day, Thanksgiving, Christmas Eve and New Year’s Eve. But his
personal favorite is Wild Game Week, which is normally the second week every
November. For almost 20 years, Chef Hurley has been matching the grape
harvest with the autumn hunt and for six days prepares a changing all-day menu
of exotic game dishes and invites all adventurous diners to come and sample the
delicacies from around the world.
Hurley’s
Restaurant is a white tablecloth, full service establishment that is focused on
quality food and service. The dining room, highlighted by a stone
fireplace, is a favorite among locals and winemakers. The ambiance is
casual and friendly without losing the special feeling you get when you come to
a well-run establishment that is serious about what it does. The
expansive bar opens up to a large wrought iron and stone-enclosed patio right
in the center of town where you can watch the world go by. It’s the
perfect place to meet friends, or make friends, where you can enjoy the late
night menu every night. When there is a chill in the air, they light up
the patio fireplace and turn on the outdoor heaters which enable even large
groups of friends to gather for a casual drink, good conversation and a
late-night snacks well into the evening.
