Despite the box-office fanfare and critical acclaim that have greeted his best-known offerings, including 1998’s Out of Sight and 2000’s potent one-two punch of Traffic and Erin Brockovich, director Steven Soderbergh may never live down the success of his then-controversial breakthrough, 1989’s Sex, Lies and Videotape.
Winner of the coveted Palme d’Or at the Cannes Film Festival and the Audience Award at Sundance, Soderbergh’s bruising contemplation of self-denial, artless deception and emotional exhibitionism not only earned the director a reputation for fiercely intelligent, unconventional storytelling, it helped put Robert Redford’s annual celebration of independent film on the map.
Fact: 65 % of Americans believe literally in the story of Noah's Arc. And a freakishly large brigade of Friends of Adam and Eve believe that 6,000 years ago, after a whirlwind six-days, man and dinosaur co-existed. This just in: most scientists think otherwise.
Get out of the kitchen and read something, will ya?
As a chef, I think one of the most important things you can do is to continue learning. This can be accomplished in several ways, including doing a stage at another chef's restaurant, watching interesting food shows on TV (and by interesting, I mean Anthony Bourdain and Andrew Zimmerman, not Rachel "EVOO" Ray), and by reading books. Lots and lots of books. I have a ton of food-related books, mostly piled in my office at work, because there's no place to put them in my little apartment. Behold a list of my favorites:
Name: Jeffrey Ying
Spotted: Paradise Lounge, 10:52 p.m.
Wearing: Custom Hart Schaffner Marx suit, Versace silk shirt, 1970s orange wallpaper pattern Ernst tie, Brioni sweater vest, J.M.Weston Chelsea boots, Cutler & Gross eyeframes, 1950s gold Omega wristwatch
What inspires your style? “I find sartorial inspiration in characters of the past such as the 1970s art forger, Fernand Legros or the 19th century dandy, Comte d'Orsay [Alfred Guillaume Gabriel]. The modern dandy, [Fashion Journalist] Nicholas Foulkes mentions how the Comte d'Orsay used to dip his watch-straps into Caron perfume.”
Tomorrow night, a group of local fashion industry experts will try to prove that personal style need not become one more victim of the “new” (meaning awful) economy. Needless to say, we’re intrigued.
Going the Extra Mile: Styling Tips & Tricks for a New Economy brings a panel that includes Michelle Sterling of Global Image Group and Sterling Style Academy, Wardrobe 911’s Teresa Morisco, Milo Models founder Jade Hall and others together for a two-hour session emphasizing those everyday little changes one can make to look current, put together and professional without, say, hiring a stylist to help you buy a whole new wardrobe.
While their show at SF’s historic Great American Music Hall was underwhelming in attendance, their sound left behind no doubt that a power duo is impossible these days unless carried by a lame, “are-they-married-or-siblings” mystery. No, Wavves won’t leave you guessing. Straight forward and balls out, the San Diego twosome are the ultimate mash-up of Ramones meets Beach Boys meets anything else simple, sunny and riffy.
“Good meat is 95 percent of a good burger. It should be well-seasoned with salt and pepper; Nopa seasons their beef well in advance, which makes a huge difference. I order mine medium-rare and smear it with a side of their feta-harissa dip. They use brioche-style soft buns, which I like. Zuni’s burger is really good, with the house-made ketchup and pickled onions and zucchini, but there’s one problem—it’s on focaccia, which gets soggy. You end up having to eat it with a fork and knife. The burger at Taylor’s Automatic Refresher is close to perfect. I get it with raw onions—I like the crunch—and American cheese. Yup, American.
I finally got to stop by Humphrey Slocombe the other drizzly day for a taste of pastry chef's Jake Godby's quirky ice cream. I'm not someone who generally likes quirky for the sake being quirky, but Godby has a way with his ingredient pairing that's subtle and sophisticated with just a touch of attitude. The banana ice cream with crushed red hots, for example. Cinnamony and streaked in pink with a honest fresh banana flavor, it's whimsy at it's best. On the flip side, his balsamic-caramel is very adult, very deep. I made the mistake (or had the good idea) of taking his Blue Bottle Vietnamese coffee ice cream and putting a scoop of it in a cup of espresso for a double-whammy affogato. You could sell that stuff on the street.
In general, Palo Alto and "culinary mecca" aren't necessarily synonymous terms. But former Google god, Charlie Ayers, the chef behind the multi-billion-dollar company's dining success, has set out to change that. First order of business: Bringing a much-needed, top-notch eatery to Palo Alto's once-forgotten Town & Country Village.
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