KJ and Chris were married at Wine and Roses in Lodi, California. After their first look they opted to take their bridal party to Abundance Vineyards for a glass of wine before their ceremony.
We're no stranger to Twitter, but we've decided to mix things up. We're starting our first-ever Twitter chat sesh to get in touch with what you guys are thinking and wondering about life in SF. It's all going down this Thursday during lunch, April 12th at noon. Just tweet at us (@7x7) with the hashtag #7x7datenight, and we'll get the conversation going!
The number of craft brews available in the US continues to skyrocket. Craft beer now accounts for over 10% of the beer sold in US supermarkets, double the share it had in 2006. And last year saw the total number of the nation’s breweries approach 2,000, a number not seen since before Prohibition began in 1920.
Life lessons, anecdotes, and bits of advice from three Bay Area entrepreneurs who made the big time.
Welcome to Ticket Tuesdays, a new weekly chance for you to score entry to some of the hottest shows in the Bay Area.
Vodka’s been unfairly maligned. For seven centuries, it’s served as the perfect vehicle for transmitting alcohol into the system. Well-loved for its neutrality, for its ability to blend in (it is, in fact, officially defined as a “neutral spirit without distinctive character, aroma or taste”), vodka became popular in the US because it was exactly the opposite of whiskey – Smirnoff first promised “no taste, no smell” in the 1930s and thanks to the Bloody Mary, the Moscow Mule and the Cosmopolitan, vodka became a bar staple.
Each week, we offer a roundup of the best literary events in the city. All events are free and open to the public, unless otherwise noted. Want to submit an upcoming event for consideration? Go here.
Zyzzyva Spring Issue Release
Thursday, April 12, 7:30 pm, at The Booksmith (1644 Haight St.)
Tuesday, April 24, 7 pm, at Tosca Cafe (242 Columbus Ave.)
Like many of the chefs who shop the Ferry Plaza Farmers Market each week, Bill Corbett, Executive Pastry Chef of The Absinthe Group, uses the seasons to help shape his creations. This time of year, the market is filled with all the veggies that make savory chefs swoon, however, for a pastry chef, this seemingly bountiful season can be more challenging. Winter citrus is slowly starting to wind down, and there are few fresh fruit options beyond cold-storage apples and pears for chefs like Bill to choose from.
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