Skip to Navigation Skip to Content

Sara Deseran

Labor Day

As a single mother of two (divorcée?) and full-time food editor and writer, I often feel like a bit of a head-case. This is my life: Highly glamorous (fancy restaurants, multiple courses, paired wines), utterly unglamorous (on my hands and knees, cleaning rice off the floor, Finding Nemo on in the background).

Basil and Booze: The Perfect Summer Combo

Bartenders have been playing around with fresh herbs lately, so I decided to try my hand at it, using basil from my parents garden up in Sonoma, the handle of a wooden spoon as my muddler and some citron vodka as a start. From there, I looked for inspiration on Hangar One’s website, where they have a whole bevy of good cocktail recipes. My final—very popular, I might add—concoction was based on SF bartender David Nepove’s recipe called The Retreat. The only difference is that I only swirled each glass with a good dash of Pernod (the anise-flavor of Pernod perfectly reflects the basil), rather than go for a full ounce. I also added a bit of cointreau to the shaker. If you serve it on the rocks, top with club soda as Nepove does.

La Dolce Vita


Intern Roxanne and Senior Editor Sara Deseran living la vida loca.

When Size Matters

If you happen to work on Grant and Geary, as we do at 7x7, and you’re being lazy (as I generally am) and looking to purchase a decent cup of coffee within a one-block radius, take the few extra steps and walk up to Union Square.

Sugar and Spice and People Who Aren't Nice

My generally very good-natured friend Alan is English and thus has no macho issues with things like wearing pink or his devotion to sweets. He’s a man who uninhibitedly finds great happiness in a “pudding” or a “cakey” (what we might call a “dessert” or a “pastry”). He's the kind of guy that jumps for joy.

Every Friday before he goes off to the biotech company where he works as a scientist, he and his wife Jina get themselves over to Tartine for a breakfast treat. It’s their endearing weekly ritual.


The Butcher Girls

As a Bernal Heights resident, I’m having a little Bernal pride moment. Maybe a little girl power moment, too.

Stopped by the brand new Avedano’s Meats Holly Park Market whose refurbished porcelain, neon sign has been lighting up Cortland Street since it opened a couple weeks back. Part butcher and part gourmet market, it’s a bit like Bi-Rite meets Blue Fog (see our story, "The Fancy Food Show" on the rise of the gourmet market for more on this). The space, which is a long-closed butcher shop, has a ton of history and the women that opened Avedano’s have kept many of the original elements, so it has a nice vintage feel.

The Cheesecake Factory: The Place to Be

Although I’m a big fan of the drink, I usually defer coverage of this category to Jordan Mackay. But when I was asked to judge a sparkling Shiraz cocktail competition last week, sponsored by Hardy’s and hosted by Rye (because Jordan was busy moving), I decided, What the hell—I know what tastes good.

What do a TV star and a hippie farmer have in common?

When you write a story for a magazine, there are always so many things you can’t get into—there’s never enough room to squeeze it all in (although should the New Yorker come calling, I’m set). It can make an editor resort to drastic measures.

A stop at Marin Sun Farms butcher shop in Pt. Reyes,
just one stop on a trip for my latest story.
Photo by Stefanie Michejda

Let Us Entertain You


Sweating it out: Hubert Keller DJs with Frenchy Le Freak

I've been thinking a lot about cooking shows and their hosts lately (in particular, for our upcoming August food issue—stay tuned and you’ll see why).

What makes someone so popular? What makes a show click?

Sugar Rush

We’ve been closing our August Eat + Drink issue and needless to say I’ve been just a little busy. So for today, here’s some candy for the eyes from The Candy Store, which opened rather recently in Russian Hill. You’ll just have to go and find your own inner child.

 





Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's