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Eat It: Bacon Camp, Urban Farming, Flour + Water 101

The Flammenküche Fête at Grand Café

In celebration of a new menu section devoted to pizzas, flatbreads, Alsatian flammeküche (an onion and bacon tart) and Provençal pissaladière (an onion and anchovy tart), Grand Café is hosting a special party on May 6 from 7-9 p.m. Stop by for complimentary tastes of the wood-oven-baked delights, along with beer and wine samples.

Bacon Camp Comes to San Francisco

At this “intense event” on May 8 (from 12-4 p.m.) bacon-lovers can expect heated discussions, demos and, of course, copious amount of bacon. Since the website cautions that bacon camp is “not a spectator sport,” sign up in advance to bring your best bacon-riffic dish to share with other pork proponents.

Take Your Ma to Piccino

This Sunday, May 9, Grab your favorite mother and take her to Piccino for a civilized repast that includes strawberry mimosas, chestnut pancakes with ricotta and berries, house-baked breads (including morning buns) and cazuelas of baked eggs. Stop by anytime between 12-5 p.m.

A Discussion of Urban Farming at the Commonwealth Club


Sarah Rich, a former editor at Dwell and the co-founder of the Foodprint Project, will be leading a discussion about urban farming at the Commonwealth Club on May 12. The event will feature panelists Novella Carpenter, author of Farm City, Jason Mark, the co-manager of Alemany Farm, Christopher Burley, founder of the Hayes Valley Farm and David Gavrich, founder of City Grazing. The event begins at 6 p.m. and tickets are $20 ($7 for students). To purchase, visit commonwealthclub.org

Join Flour + Water Chef Tom McNaughton for a Hands-On Pasta Workshop

Thomas McNaughton, chef and partner of Flour + Water, will be leading a hands-on pasta workshop at the Ferry Building on May 13 from 5:30-7:30 p.m. During the two-hour lesson, attendees will watch McNaughton demonstrate pasta techniques and ricotta-making, then try their hands at making filled pasta. Following the class, everyone will sit down for a meal of salad and pea, fava and ricotta tortelli. BYOB is encouraged, and participants will get a recipe book to take home. The cost is $35 and tickets can be purchased here.