Fresh Prospect: Ravi Kapur, Chef de cuisine, Boulevard

posted June 01, 2009 2:41PM

Photo by Robyn Twomey

Ravi Kapur is a reflection of the melting pot- influenced new American cuisine that he cooks: The Mission District resident was born in Hawaii to a Hawaiian-Chinese mother and an Indian father. Prepping to be the executive chef of Boulevard’s next project—a SoMa restaurant called Prospect, set to open next spring—keeps him busy. But on his Sundays off, you’ll find him with his dog Hoku, hunting squirrels in Buena Vista Park, or sitting down for a pizza breakfast at Beretta.

“I love Blue Plate—it’s totally underrated. I recently had a great dish of a pork chop on refried cannellini beans with guanciale and County Line mustard greens.” 3218 Mission St., 415-282-6777, blueplatesf.com

“My Nenohi Ao-ko Highest Kasume Kiritsuke multipurpose Japanese knife, given to me by knife master Sugair of Korin knives in New York, is one of two knives I use. He gave it to me because I cooked dinner for him.” korin.com

“The bacon-scallion-cheddar pancakes at St. Francis Fountain. With maple syrup on top. You’ve got to try them!” 2801 24th St., 415-826-4200

“When I’m homesick for Hawaiian food, I go to Namu for brunch and get their loco moco, which is rich with a hamburger patty, egg and gravy. Their pickles and kimchi are great too.” 439 Balboa St., 415-386-8332, namusf.com

“I love Sebo’s commitment to their craft. They serve farmed Kindai tuna, which is sustainable bluefin, something no one else here has. It’s nice knowing you’re not sacrificing.” 517 Hayes St., 415-864-2181, sebosf.com

Ravi Kapur photographed at Blue Plate in the Mission
by Robyn Twomey

Styling by Rachel Esterline
Hair + makeup by Tacha Scott/ArtistUntied.com

Nice Collective olive-trimmed gray wool cardigan ($295) at The Archive, 415-391-5550. Barneys Co-Op white button-down shirt ($120), John Varvatos seersucker trouser ($175), Lanvin vintage purple bow tie ($330), Paul Smith brown leather belt ($160) at Barneys New York, 415-268-3500. Swatch Full Blooded gold watch, model’s own.

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kQ20Gwen posted 12:00 AM Jan. 18th

Ravi Kapur is the founder of GovEd Communications. He has extensive experience in education, science communication and public sector innovation. [http://www.yourdomain.com Your Keywords]

amway posted 03:25 AM Sep. 5th

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eugene posted 03:16 AM Sep. 5th

Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.Dissolve saffron in warm milk and keep aside. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. <a href="http://www.webwisemedia.com">SEO Company</a>

eugene posted 03:48 AM Sep. 4th

Chefs' favorite drinks are transcending the three-letter PBR (that's Pabst Blue Ribbon, for the uninitiated) and shot of Jack (that's Daniel's) to the more sophisticated cocktails, wines and beers that regular restaurant customers are also clamoring for. Promotional products

eugene posted 01:02 PM Sep. 1st

eugene posted 11:45 PM Aug. 30th

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eugene posted 10:47 PM Aug. 20th

This one of my favorite recipe. 1. Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt . 2. Marinate the meat in this mixture and leave 3-4 hours. Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a paste in a blender. 3. Heat the oil and add the meat mixture. Turn around over high heat, till opaque. 4. Add water to cover and cook, covered over low heat till tender. 5. Add the wheat paste and continue to cook another 15-20 minutes. Auto Glass Repair

midas posted 03:35 AM Aug. 14th

luyisipp posted 07:07 AM Aug. 5th

I am pretty excited with the prospect of having their edamame salad (made with bean curd. sports videos

sammihaa posted 05:34 AM Aug. 3rd