“My mother always had a love for cooking which she passed down to me. As a young girl, we always had fresh fruits, vegetables and herbs from her garden. Her food was always made with comfort and love. I am honored to bring that tradition to Sears Fine Food”.

The owner of Sears realized there was a need for a more upscale presence in Union Square. After an extensive search Chef PatriciaBlecha was brought in to revise and enhance the nightly menu. “Gradually we have redeveloped the evening menu to a higher level. My background and core training is in the French tradition. However, I like experimenting a bit with more contemporary flavors and subtly mixing in some Asian influence.”

Having worked as a computer consultant with government contracts, Blecha soon got tired of the corporate nine-to-five. “One day I asked a friend who was the Chef at LeZinc in Noe Valley if I could do a ‘play date’ and follow him around the kitchen. From the very moment I walked in I knew my destiny had changed.”

Shortly thereafter, Blecha began working for LeZinc and started crafting her skills. “I really had an exciting time learning the basics and working with a great team at LeZinc.”

She was later offered the Executive Chef position at Forbes Island.
Like Sears, Chef Blecha was brought in to bring Forbes to a new level. During her tenure she adds, “I was able to test my abilities and grow. I created new specials nightly that allowed me to really experiment and utilize the vast resources of organic ingredients and food found here in the Bay area.” Business grew and Blecha started receiving media praise from the San Francisco Examiner, San Francisco Weekly and was featured in KQED’s “Check Please, Bay Area”. This past September she was chosen by San Francisco State University to be the VIP Guest Chef at their “Taste of the Bay 2007”.

“At Sears, I am very fortunate as there is a great deal of potential backed by a long history. Our menu today caters to all our local and out-of-area clientele.” The old standards have been upgraded. We offer French classics such as our Boef Bourguignon as well as new entrees such as our Pan Roasted Salmon with Harissa-Lemongrass sauce, Cilantro pesto rice, Thai style vegetables, as well as Rack of Lamb grilled with Yukon potatoes with Merguez lamb sausage with fava beans and a red wine lamb reduction. I have also created special menus for our frequent banquets. We are no longer the old Sears of the past”.

Blecha also adds, “The flavors I work with are subtle but noticeable and delicate. Like my mother, food is love and for me, that is how I care for our guests.”