Foodie Agenda: Make Kimchi Dumplings, Super Bowl Feasts and More!
Friday, January 31
If you're looking to start your Super Bowl celebrations a little early, Chef Francis Hogan of Bluestem Brasserie is pitting cuisine from the Broncos’ and Seahawks’ home states head to head with special menu items leading up to the game. On the Denver side will be Mile High Sliders: double-decker sliders with braised lamb shank, watercress and roasted chili aioli and pickled onions. Seattle will be represented by Steelhead Chowder: house-smoked Steelhead trout chowder with bacon, potatoes, and leeks. Each item is $9, and the menu is available now through Sunday, February 2. Bluestem Brasserie, 1 Yerba Buena Lane @ Market.
Saturday, February 1
Making Kimchi dumpling soup is a Lunar New Year tradition. This year, Sinto Gourmet wants to let you in on their family secret for delicious dumplings. During the class you’ll rollup your sleeves and begin by drinking house made Mae-Sil Ju (Ume-ju), then gear up your cooking spirit by making and eating Nokdu-Jeon (Mung Bean Pancakes). Finally, you’ll work as a team to create tasty and beautiful Kimchi Dumplings and reward your labors with Kimchi Dumpling Soup and an assortment of Kimchi and pickles. There will also be homemade Su Jung Gwa for dessert (a sweet punch with cinnamon and ginger). Vegetarian options are available. 5:00 - 8:30 p.m. $38, Get tickets here. Sinto Gourmet Kimchi Kitchen: 1760 Cesar Chavez St. #H @ Missouri.
Super Bowl Sunday, February 2
There’s a vast array of events going on for the big Bowl this Sunday.
If you’re looking for food to feed the ravenous football fans that will perch on your couch this Sunday, look no further than Hi Lo BBQ. Chef Robin Song has a substantial spread of fixings to satisfy any crowd. The Super Bowl Feast To-Go features Hi Lo favorites like house-smoked brisket, pulled pork, ribs, sausages, and heaping sides of Mac-n-Cheese and smoked potato salad as well as rolls and pickles. The feast feeds 6 to 8 people. $175. Call to place order by 2:00 p.m. on 2/1. (415) 874-9921
The Beaver Café has put together a pretty awesome menu for the big game this weekend. The mobile café began out of Jay Ilkenhons’ 1979 Dodge Beaver RV as he was traveling cross-country before eventually settling in SF where it evolved into a series of local pop ups. For his Super Bowl pop up at Dear Mom he’ll be offering Philly Cheese Tots, Poutine Tots, and Trash Tots. To share with friends there will be White Trash Burgers, Buffalo Chicken Skewers, Fried Buffalo Tofu Skewers, and New Mexican Hatch Chile Artichoke Dip. So chow down and hope Seattle goes down too. Sunday, 2/2 11:30 a.m. - 11:30 p.m. Dear Mom, 2700 16th Street @ Harrison
Copita will be offering Super Bowl Snack Packs to appease you and your friends as you watch the game. Chef Gonzalo Rivera will spice up game day favorites like fried buffalo wings with candied habanero, blue cheese and cilantro crème, and kick up his queso with house made chorizo or roasted oyster mushrooms, epazote, and Serrano chills. Eat items feed 4-6 people. Call to place to-go orders by Friday, 1/31: (415) 331-7400
Super Bowl Sunday is also the perfect time to check out the new kitchen and menu at Pissed Off Pete’s. Chef Noah Bustos has created a menu that fuses fine dining techniques with traditional bar food. They’re curing and smoking all the meats in house as well as hand making all the pasta. Sunday they’ll be offering Pig Skin - salt and pepper pork rinds with cool ranch - Pete’s Drunken Booze Brat with house cured bacon, and a Mile High Burger with white cheddar, onion rings and Denver barbecue sauce. Or try one of their signature items like Chinese five spice fried chicken or the house made chicharones with poblano mole, as you pull up a chair to one of the bar’s six flat screen TVs. 4528 Mission Street @ Santa Rosa.
Tuesday, February 4
Living in the Bay Area means we pretty much have great seafood all year long. This three week course with the San Francisco Cooking School will teach you what it takes to expertly select and prepare seafood at home from poaching and steaming to pan and deep frying. You’ll be whipping up appetizers, soups and entrees in no time. Sessions will include instruction in filleting whole fish, cleaning local squid and crustaceans, and shucking a variety of oysters and clams. Each week you’ll learn about different species and where to buy fresh fish. 10:00 a.m. - 2:00 p.m. Tuesday 2/4, 2/11, and 2/18. $360, Get tickets here. 690 Van Ness Avenue @ Turk.
Friday, February 7- Sunday, February 16
Get geared up for SF Beer Week, it’s going to be the biggest one yet! The whole week is jam packed with hundreds of great events like tastings, pairings, and opportunities to brew your own beer with your favorite local breweries. Tickets will sell out quick, so take a look at the full schedule here and start planning your agenda. And don’t forget to share you schedule on Facebook so your friends can know where to find you.