The Eat + Drink List: This week's top 7
courtesy of Stefanie Michejda
1. Night School
If your shaker is looking a little rusty, it might be time to enroll in Bourbon & Branch’s Beverage Academy, their series of 2-hour evening classes covering attention-holding topics as “Gin: from bathtubs and back alleys to the upper class,” “Tequila: the spirit of Mexico,” and “Whiskey Confidential.” Sign up for their upcoming classes on March 24th and 25th, held in the B&B library.
2. Carnivores Unite
Meatpaper, the indie mag covering all topics related to the “fleishgeist” are releasing their third issue and want to celebrate. Join them for the party on March 30th at Serpentine from 6-9 p.m., where you’ll be treated to a slew of drinks (Trumer Pils, Goslings Rum and International Vineyards are sponsoring) and bites from Perbacco, Prather Ranch Meats and Leif Hendendal Vegetarian. $10-15 sliding scale.
courtesy of California Table Studio
3. Stretch Your Knowledge
Head to the California Table Studio (650 Second St.) on Friday the 28th from 6-10 p.m. for a tasting of fine California wines paired with cheeses from around the world, selected by the experts at Cowgirl Creamery. Bonus: you’ll get to make, stretch and eat your own mozzarella.
4. Green (and Pink and Yellow) Eggs and Ham
Wondering where to go for brunch on Sunday? 1300 on Fillmore will be debuting their brunch service on Easter Sunday, with Southern-inflected dishes like ham hock hash and creamy grits along with cinnamon brioche French toast and Hang Town Fry. The Terrace at the Ritz-Carlton and Zazie in Cole Valley will also be doing special Easter brunches.
courtesy of Felipe Menanteau
5. We Come in Pis-co
Pisco punch isn’t only a Bay Area revivalist favorite, it’s also the subject of an exhibit at the SF Public Library. Through the end of March, learn about the pre-prohibition cocktail that is said to “make a gnat fight an elephant,” and its Peruvian roots in “Pisco: Miracle and Benison,” a collection of books and photographs on display daily through March 31st on the sixth floor of the main branch (100 Larkin Street). Afterwards, head to the Alembic for a Pisco sour.
6. Movable Yeast
It’s time to chow down on some fermented foods! Sounds weird, but some of the most beloved comestibles (from bread to yogurt to wine to soy sauce) are actually fermented, and they’ll be represented in a big way at the Berkeley Ecology Center this Saturday, March 22, at “Ferment Change! A Benefit for West Oakland’s City Slicker Farm.” Enjoy live music, art, food and drinks while supporting local agriculture. If you bring a fermented food of your own making, you’ll qualify to win prizes like sauerkraut, homemade beer and farmers market gift certificates.
7. Nice Buns
Hot cross buns, those tender, sweet yeast rolls studded with currants and citron and topped with a cross made of custard or icing, are (besides mini-eggs) one of the most wonderful parts of an Easter feast. The ones at Destination Baking (598 Chenery St. 415- 469-0730) in Glen Park are superb: soft dough, studded with their house-made candied orange and scented with lemon peel and a whisper of nutmeg. No matter how many they make each year, they invariably sell out, so order yours ($1.40 each) today for the weekend.