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Lauren Ladoceour

Secret Recipe: Curry Cauliflower with Tribal Salt from Betelnut Pejiu Wu

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Executive chef Alexander Ong usually fries the cauliflower and curry leaves he serves at Betelnut Pejiu Wu, but for the homemade version, he suggests sautéing. For  Sichuan peppercorns, head to Chinatown, and for curry leaves (fresh or frozen will do), Ong sends people to Richmond New May Wah (207 Clement St.).

Secret Recipe: Lumberjack Cake from Frances

We heart Frances' Lumberjack cake so much, we made it No. 92 on The Big Eat 2011: 100 Things to Try Before You Die. This coconut-enriched cake doesn't require much sugar thanks to the dates and pears that also give this confection a nice, moist crumb.

Secret Recipe: Pork Sugo from Delfina

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

This Week in Food: Nombe's Renovation Complete, Straw Opens in Hayes Valley, Happy Hour at Press Club

Nombe Reopens

The Mission's izakaya spot, Nombe, finished their renovation last week. Their new interior comes with an updated Japanese pub food menu, including edamame hummus with wonton chips, ginko nuts and grilled lemon, and fried burdocks with chili aioli. 2491 Mission St.

 Chocolate Tour 

Secret Recipe: Butterscotch Pot de Crème from Town Hall

Eyes widen when they spot Town Hall's buttercrunch toffee slicing into creamy layers of butterscotch and dark chocolate puddings. It's an American classic best served in a generous cereal bowl. You know, before you commit to any resolutions. 

Secret Recipe: Bacon Focaccia from Dynamo Donuts

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@hartlemedia.com. Your wish may end up on the blog, along with the actual recipe from the chef.

It's not even on the menu, but the savory bacon focaccia Sara Spearin and her staff make every day often sells out by 9 a.m. It's buttery, soft, and topped with roasted vegetables from the garden in the back of Dynamo Donut and Coffee.  

Serves 6

Secret Recipe: Garlicky Mashed Potatoes from Citizen's Band

7x7 asks 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 lauren@hartlemedia.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. 

Chef Chris Beerman of Citizen's Band in SoMa cooks up 100 percent Americanaright down to the creamy mashed potatoes spiked with sweet, nutty garlic. They stand up nicely next to his fried chicken and steaks or your upcoming Thanksgiving feast.

Required Reading: Rodes Fishburne

After reporting on the publishing experiments turning up around San Francisco, we asked the city’s writers what they’re reading these days, and they were happy to share. Look for Required Reading every week. 

While living in a remote tent camp in Alaska, Rodes Fishburne was left stranded for 21 days after a severe storm. During that time, the San Francisco author of Going to See the Elephant read War and Peace cover to covertwice. These days, Fishburne tastes are entirely modern and tend toward much shorter reads, some just 140 characters long.

Required Reading: Sasha Wizansky

After reporting on the publishing experiments turning up around San Francisco, we asked the city’s writers what they’re reading these days, and they were happy to share. Look for Required Reading every week. 

Sasha Wizansky is a founding editor of Meatpaper, the print quarterly about all things meat and carnivorous culture. She is author of Your New Glass Eye.

Magazines: I've always been interested in periodicals, especially the quirky and independent ones, and it seems my subscription list keeps growing: CabinetEsopusBidounGastronomicaPrintDiner JournalThe BelieverMcSweeney's, and The New Yorker. My life would be pretty different if the New Yorker ceased to exist. An ideal rainy day activity is curling up on the couch with a pile of print, which, it turns out, is nowhere near dead.

Novels: I haven't really caught on to micro-blogging or other short-form communication, and too much onscreen reading makes me dizzy. A good chunky novel still has the power to seduce me, especially when it spins an old-fashioned yarn. I keep up with Jonathan Lethem's novels for his vivid and offbeat storytelling. I loved the characters and slippery satire of Chronic City.

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