Go Outdoors: Head to Convert to save 15% on sustainable outdoor apparel that's equally suited for the urban jungle while sipping seasonal brews. While you're there, enter for a chance win a Nau jacket and Tahoe ski lift pass. RSVP here.
Ambiance: Snag a holiday party dress (or five) on the cheap with an additional 20% off all sale items through Sunday.
Now that baseball season is over, we're going to need another reason to drink beer. Luckily, there's a big one this weekend (Nov. 13 and 14) at Fort Mason. Bay Area Brew Festival gathers dozens of domestic and international brewers under one roof and, for $50, you can try them all for three hours straight (1–4 p.m.). In addition to local favorites like Lagunitas, Speakeasy, and Big Daddy, look for a wide range of brews, from the traditional (Colt45, brewed with pride in Woodridge, Illinois by the Pabst Brewing Co.) to the European (Spaten from Munich) to the karmic (Lhasa from Tibet) to the downright experimental (MateVeza, a "naturally caffeinated yerba mate beer" from Ukiah).
In April 2003, a falling boulder pinned Aron Ralston to the wall of Utah's remote Blue John Canyon for nearly five days, forcing the 27-year-old mountain climber to amputate his right arm in a desperate bid to survive.
In bringing his story to the screen, Danny Boyle deftly avoids the obvious stumbling blocks, transforming a mostly one-man show with a well-publicized ending into arresting drama that speaks not only to Ralston's implacable will but also to the durability of the human spirit. Boyle has described 127 Hours as an action movie about a man who can’t move, and the description is apt. Ralston’s existential struggle seems almost to sprint to its grisly conclusion.
So many turkeys to choose from, so little time. Thanksgiving approaches, so get the best birds while you can with this guide to turkeys around town.
I’ve attended almost every Culinary Institute of America at Greystone World of Flavors conference in St. Helena since they started with Mexico way back when. These conferences are for food professionals only, which is a shame because they are phenomenal. I always get to try something I’ve never had before. That first year, way back when, it was traditionally-made conchinita pibil—a pig roasted in the ground (they actually dug a pit on the grounds of the CIA) by an expert pibil maker from a village in the Yucatán—a man who had never been out of his village, much less hung out a castle-like facility such as the CIA.
This Friday, November 12th, amFAR's black tie San Francisco Fall Gala sweeps through the Four Seasons Hotel to honor local luminaries and philanthropists John and Marcia Goldman, as well as SF Symphony conductor Michael Tilson Thomas, all of whom have given their time in the fight against AIDS.
Welcome to the first installment of our weekly 'Ask a Vet' feature on 7x7.com. Last week, you all posed some great pet questions for the vets at the SF SPCA. They've enlisted their Head of Shelter Medicine Program, Dr. Jennifer Scarlett, to answer two of your questions every Thursday. So ask away in the comments! Didn't see your question answered? Follow the SF SPCA on Twitter, where they conduct live chats every Wednesday at noon.
Here's a little information about Dr. Jennifer Scarlett:
The fifth San Francisco International Animation Festival kicks off tonight at the Embarcadero with Here Comes the Waves: The Hazards of Love Visualized, a colorfully eccentric interpretation (by four different artists) of the acclaimed 2009 album by indie-rock stalwarts The Decemberists. The festivities wind to a close Sunday with Gravity Was Everywhere Back Then, Brent Green's moving tribute to a Kentucky hardware-store clerk who, during the 1970s, built a crazy-quilt house to cure his wife's cancer. Elsewhere:
Photo from tablehopper.com
Every week, we ask the city's favorite chefs for the recipes to their most loved cocktails, bar snacks, starters, entrees, and desserts. If there's a dish you can't stop thinking about and want to make at home, email email@example.com. Your wish may end up on the blog, along with the actual recipe from the chef. Check back every Thursday for a new secret recipe.
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