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Foodie Chap With Chef Adam Timney of Starbelly

Chef Adam Timney
Chef Adam Timney (credit: Foodie Chap/Liam Mayclem)

KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.

KCBS Foodie Chap Podcast:

KCBS Foodie Chap w/ Chef Adam Timney of Starbelly

Fluent in a broad range of culinary styles and food cultures, Long Beach, California native and Starbelly Executive Chef & Partner Adam Timney knew from an early age that the one thing that kept him feeling grounded was the passion he should pursue: cooking.

Following his inclination, he traveled North and enrolled in San Francisco's California Culinary Academy to learn the techniques of his chosen trade.

Upon graduation, Timney landed his first job at San Francisco's Asian fusion restaurant and wine salon, EOS, and quickly moved up the ranks. After EOS, Timney joined the opening team of Chez Papa, a French Bistro in San Francisco's Potrero Hill, where the tight quarters taught him the art of successfully working in a small kitchen. After Chez Papa, he changed tracks and worked at the Hilton Hotel, perfecting his skills in banquet preparation and large volume inventory. His next move took him to San Francisco's high-profile Bacar restaurant, as the Chef de Cuisine. It was at Bacar where he came into his own, developing a distinct point of view, and discovering the art of curing meat.

Timney chose to further explore this newfound passion at Boccalone Salumeria, where he developed the knowledge he puts to work in creating house-cured Starbelly salumi. Beyond salumi, Timney's high regard for meat presents itself in otherdelicious ways; the restaurant's summer patio picnic series of family-style suppers includes main courses like honey-glazed ribs, Santa Maria Tri-Tip, fried chicken and a whole-roasted hog.

On board as Starbelly's executive chef since its August 2009 opening, Timney offers unfussy yet thoughtful California comfort food that appeals to tastebuds of all types, served in a comfortable, relaxed neighborhood environment.

As a community-conscious restaurant, Timney and his crew support a range of causes, including the Castro Theatre, Maitri (supports people living with AIDS through residential care) Mission-based community arts and education organization Root Division.

Chef Adam Timney is a star chef who makes belly's happy -- fitting then that he should be the brains behind the Castro neighborhood's popular STARBELLY. The cuisine is seasonal & approachable. Standouts are the custody thin crust pizza's, the beast of a burger (one of the best in SF), and the sweet & happy ending the salted caramel "pot de creme" - my crack dessert that always has me returning for more.

The communal bar or communal table at STARBELLY offer the best seats in the house.The patio is also be fun. It can sometimes take a bit for a table but it is always worth the wait.

I met Chef Adam at his home in San Francisco's Dogpatch neighbourhood for our Foodie Chap chat. As roosters sang their morning song we talked, we laughed, we cooked-- and drank a little of chef's home made vino.

Enjoy the chat-- you'll like this chap.


"5 Questions with Chef Adam Timney"


Albacore Tuna Salad
Albacore Tuna Salad (credit: Foodie Chap/Liam Mayclem)

Albacore Tuna Salad

w/ Heirloom Tomato & Cucumbers, Olives and Egg
- Starbelly Executive Chef / Partner Adam Timney

Chef's Note:

This is a great, easy recipe that showcases some of the best flavors of the local summer harvest.

Each year I look forward to mid-summer, when young albacore tuna make their way from Japan and come close enough to the Northern California coast that they can be locally harvested. I went albacore fishing once; it was 60 miles from shore and quite an experience. I think I'll leave it up to the fearless fishermen from now on...

Tomatoes and cucumbers are at peak season duringthe same time that the albacore show up. I like to grow a couple of early varieties each year myself, but most of my tomatoes at the restaurant come from Farmer Toby at Free Spirit Farms in Winters,California. I don't know if it's something in the soil or maybe Toby's farming technique – but he grows the best tomatoes I have ever eaten.

There are many variations on this salad. Other ingredients can be added or subtracted. If you don't like cucumbers, swap out some summer green beans, or some giant butter beans. Check out whatever you find fresh at the farmers market and get creative.

Enjoy the summer harvest!

Recipe Serves 2-4

1 lb local albacore belly, trimmed and seasoned generously with salt & pepper
2 each heirloom tomatoes, diced to your liking – big or small
2 each heirloom cucumbers any variety or mixed (lemon, Armenian, Japanese cucumbers – all have a unique flavor and texture)
lettuce of your choice (for lunch I like a nice wedge of butter lettuce; for dinner some peppery wild arugula or mizuna is nice)
vinaigrette (combine all ingredients in a mason jar and shake well before using)
1/2 cup champagne vinegar
1/2 cup virgin olive oil
1/2 cup grapeseed oil
3 T black olives chopped fine
1/2 tsp pepper
pinch of salt
2-4 eggs, hard boiled


Note: I start by salting the cucumbers. For me it makes the cucumbers more digestible and draws out some water and makes the texture slightly silkier.

Dice cucumbers to your desired size and salt with 2 tsp of kosher salt. Let rest for 2-10 minutes depending on the size of the cucumbers. Rinse with cool water and drain.


In a skillet, heat a few Tbs of olive oil and quickly sear all sides of the albacore, but make sure to leave it rare as its lean flesh can get pretty dry if overcooked.

Mix cucumbers, tomato, and lettuce. Add vinaigrette to taste.

Thinly slice seared albacore and place on top of the salad mix. Split hardboiled egg and place atop salad. I like to drizzle a dressing over the top of the sliced tuna and egg as well.

(Copyright 2013 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)

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