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.
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.
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.
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
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?