On a warm Sunday evening in July, supporters and celebrity chefs gathered at chef Ryan Scott’s second Market and Rye restaurant in Potrero Hill (300 De Haro Street at 17th), for an event to benefit the 7th annual Thanksgiving Lunch Giveaway by Scott’s Harvest from the Heart foundation. This year, Scott and his team hope to deliver 7,000 hot meals and warm socks to San Francisco’s needy (to donate, please contact email@example.com). Scott, a former “cheftestant” on Bravo TV’s popular Top Chef series, enlisted the help of friend and fellow celebrity chef Russell Jackson, who finished third in this season of the Food Network’s series Food Network Star. I sat down before the event with Scott and Jackson to play a little game of word association.
Ryan Scott: Giving
Russell Jackson: Love
RS: [Frequent Chopped judge and chef] Scott Conant
RJ: 1 a.m.
(Both are graduates of the California Culinary Academy)
RS: Six figures
FOOD NETWORK STAR
RS: Guy Fieri
RJ: Me (I hope)
RJ: Duck (I know, you expected me to say bacon)
RJ: [Fellow Food Net-work Star contestant Nicky] Dinky
RS: Sleep deprived