Skip to Navigation Skip to Content

Sara Deseran

Brownie Troop



The ballot for the brownie contest.

Shanghai Surprise


I'll take the SDs over the XLBs at Shanghai House.

Sprinkles Are Like Sunshine

Last night I was at Bimbo's for 7x7’s very fun party celebrating our Hot 20 issue and let’s just say after a little too much of the Johnny Walker, I’m feeling a bit like I need a ray of sunshine on a cloudy day. And for an instant pick-me-up, you can’t go wrong with cupcakes showered in sprinkles.


Devil's food cupcakes, ready to party.

Reality Bites


SF's Traci Des Jardins is the first to go.

Big-Time Chef Goes South



Chef Luke Mangam at South, the day before its big opening party.

Talk, Eat, Listen


Michael Pollan is all smiles and ready for his big dinner at Fort Mason.

I’d make a horrible revolutionary. I don’t have the myopic focus of an Alice Waters or the drive of a Michael Pollan. Last night, I set down the latest Gourmet magazine, which focuses on the “farm-to-fork” movement, with a sigh. Instead of being moved, as I was a few years back, I felt tired. Even worse, I felt compelled to do something bad—like eat a pineapple.

Shabu-Shabu Elimidate


There's lots to throw into the soup at Mums.

No one told me not to go on a date to Mums in Japantown, now part of the new Hotel Tomo, for shabu-shabu. So I'm telling you now: Don't go on a date to Mums for shabu-shabu.

Oh, My Mango

There are truly no appropriate words to describe something that is so indescribably good, so amazingly delicious—but, since it’s my job, I’ll try.



Yesterday, I purchased the above mango from Valencia Farmer’s Market, a little produce market in the Mission District on the corner of 24th and Valencia Street. You might want to know what the variety is (Kent) and where it was grown (Mexico), but really what matters is how it tasted. Let’s just say it was creamy, tart and sweet; as juicy as a nectar-of-the-gods rivulet; yielding perfection that only Mother Nature (and well, maybe a botanist or two) could produce.

God Bless America

Long ago, I got a chance to cook at the James Beard House. (Owned now by the James Beard Foundation, the renovated brownstone that Beard actually lived in serves as the facility for many a big-name-chef dinner and much more.) I certainly wasn’t famous, but it was my class’s graduation from Peter Kump’s New York Cooking School (now called the Institute of Culinary Education), and we were lucky enough to be aligned with the Beard House.
Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's