This Week's Events: Top Chef, Recchiuti's Chocolate Lessons and More
The Last Course
Well, if you’ve made it this far so you’re probably looking forward to the finale of Top Chef, which airs tonight, December 9, at 10 p.m.. It’s down to the boys—Kevin red beard and those dastardly Voltaggio brothers—and the final throwdown all takes place in our own backyard, at Cyrus in Healdsburg. Watch tonight to see Cyrus GM Nick Peyton and chef Douglas Keane as they open their restaurant to the competition.
Cuckoo for Cocoa
Chocolate maestro Michael Recchiuti will be teaching his tricks of the trade at a very special chocolate tasting and making event on December 12 at Cavallo Point in Sausalito. Taste single origin chocolates, watch Recchiuti make chocolate and then learn how to turn that chocolate into finished desserts. The cost of the class, which runs from 2-4:30 p.m., is $75. For more information, click here.
Get Crafty with Delfina
On December 13 Delfina’s staff will be shopping their own wares—crafts created by employees will be on sale at the Holiday Craft Fair, which will take place from 10 a.m. to 2 p.m. at Delfina. Stop by to show your support and finish your holiday shopping, then duck into Pizzeria Delfina for a pie.
If you’ve been saving up your money for a very special year-end dinner, check out the winemaker/author dinner at Coi with Randall Grahm of Bonny Doon Vineyards on December 14. The dinner celebrates the release of Grahm’s book, Been Doon So Long, and will include four courses paired with Bonny Doon wines. The cost is $175. To reserve your seat, call 415- 393-9000.
The Sharper the Knife...
If you’re looking for a cookbook for a restaurant-obsessed friend, consider getting them a signed copy of the new book, Knives of Dawn, which chronicles the bid by the American team (led by Daniel Boulud and Thomas Keller) to win the coveted Bocuse D’Or culinary competition. Author Andrew Friedman will be signing copies of his book on December 15 at Book Passage in the Ferry Building at 6 p.m. and the event is free.
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