For the Big Eat 2010, we went behind the scenes of three establishments to learn the true story behind our current cravings. Following is the story of #52.
For the Big Eat 2010, we went behind the scenes of three establishments to learn the true story behind our current cravings. Following is the story of #4.
Mondays are a great day to have off; when the house is quiet and everyone else is off at work, I can take some time to do some cooking for the week. I use whatever market goodies have made their way home with me to cook up some basics—like a pot of beans, a pan of roasted root veggies and good homemade stock—that can easily be turned into several week night meals or a brown bag lunch or two. Having great staples in the pantry always makes everything a little more tasty and most of my favorite pantry items come from the farmers market. Here are the essentials I recommend to make your weekly routine a little more delicious:
I said it couple years back in a blog, but I'm going to say it again: Restaurants in this town are too f-ing cold! I am reminded of this when I'm eating dinner with my scarf on (as I was just doing a few minutes back).
In fact, quite often I find myself eating with my coat on too. Especially when the door of a restaurant is open, which it often is. For example, I was at Contigo the other night and the door to the back patio was propped open, leaving those inside—without even the patio's space heaters over them—shivering in their seats. And I just exited a lunch at Tropisueño where the front door was open for the duration of the meal.
Lulu Meyer, associate director of operations at CUESA, brings us weekly updates for the best of the Ferry Plaza Farmers Market—rain (and oh, is it raining) or shine.
Winter greens, packed with good-for-you vitamins, are at their prime right now. Braised, sautéed or wilted in soups they add great texture and flavor to many recipes. With all the the rain and gloomy weather this week I started dreaming about things that are best cooked slowly and eaten out of bowls. At the market I gravitated towards the beautiful greens currently available and found some of my personal favorites.
Three people with one thing in common—a love for Japanese food—meet through the Small Business Association and decide to go in on a restaurant concept together. They take over a funky space—a former taqueria on Mission Street, that was a 50s diner before that—complete with a huge arched mirror and black-and-white checked floors; change little; insert an izakaya restaurant; tack a banner out front advertising the name Nombe (which translates from Japanese to something to the effect of “boozer”) and open the doors until 2 am on weekends.
Calling all diners, cooks, servers and chefs: The February Food Issue is approaching and for a little visual drum-roll, we invite you to give us a peak into one night in SF’s restaurant world. Whether you're slurping up ramen noodles in Japantown, cooking on the line at a four-star restaurant downtown or serving a bevy of tourists at Fisherman's Wharf, we want to see it. So go ahead and shoot.
Date: Friday, January 15, 2010
Time: 8 pm, sharp
Location: Any restaurant in San Francisco
Just in time for our holiday-overeating guilt to set in, Food Rules, Michael Pollan's latest, has been released. The sliver of a book is based on his mantra: Eat food. Mostly plants. But not much. And divided into the three categories of 64 rules—rules, that for many of us in SF, can seem commonplace: #15: Get out of the supermarket whenever you can. #25: Eat your colors. #30: Eat well-grown food From healthy soil. #51: Spend as much time enjoying the meal as it took to prepare it. Each rule has a little paragraph of explanation but not much else.