Eat + Drink
Considering that Belgian beer has its origins in medieval monasteries, its status in craft brewing remains white-hot. A number of local brewers, from Sierra Nevada to North Coast, have tried their hands at Belgian-style beers in recent years, but they all owe a debt to Allagash, the Maine-based brewery whose products have grown increasingly popular in California over the past few years. While the brand's flagship remains the White, a Belgian-style wheat beer that was also the first beer they brewed, their brewing structure is surprisingly open and inventive.
A few months ago we kicked off an exciting relationship with the California Culinary Academy. The school had expressed interest in introducing their graduating chefs to some local farms and artisans and we were more than happy to connect them with a few of our market vendors. On May 12th, the fourth installment of the resulting series of farm-inspired meals will take place at the Academy’s Careme 350 Restaurant. This month’s lunch and dinner will feature spring produce from Knoll Farms. Knoll’s organic vegetables are at their prime right now and these aspiring chefs should have plenty to work with.
The Third Annual Dining in the Dark Gala, which goes down tomorrow evening, aims to raise awareness for degenerative eye diseases by serving guests top-notch culinary fare in complete darkness. The event, which benefits the Foundation Fighting Blindness, hopes to give guests insight into what it's like to be affected by blindness. Former San Francisco mayor Willie Brown, who has suffered from retinitis pigmentosa since his early political career, will MC the gala. Beginning at 6 p.m.
Whiskey jerky, lamb belly, yakimono and goat curry. Buns, subs and rums. California Chard with the essence of Burgundy. Oven-fresh bread with a whiff of Ocean Beach. Open wide.
And check out our Big Eat 2010 for a list of the 100 things we think you need to try in SF before you die.
Best $1 Wine
Just because it only dawned on you 10 minutes ago that Mother's Day is Sunday, doesn't mean your love for her is any less. Not to mention, she'll never know if you reserve a table for brunch now (just tell her you wanted it to be a surprise). We called on your behalf and these restaruants all have tables still available.
Try brunch with a twist at Maverick. You can’t go wrong with the duck hash made with duck confit, russet potatoes, medjool dates, sunny side up eggs, mustard sauce and fresh picked herbs.
Each week, we bring you our top picks for the best places to booze on the cheap in SF.
1. 7x7's Travel Party: Yup, we're not just telling you where to party this week, but hosting a shindig as well. Join the 7x7 staff to celebrate the release of our new Travel Issue at Coda on Friday, where we'll be offering $4 vodka cocktails and $2 beers. We'll also have tasty bites and a DJ, but be sure to pay some attention to your outfit-- cocktail party attire is required. (Friday, May 7, 5:30-7:30 pm, at Coda, 1710 Mission St., Mission.)
The Flammenküche Fête at Grand Café
Last night, I had the wonderful fortune of attending a Pernod Absinthe Excursion, a night about town in the most stylish of ways—a caravan of old-fashioned Rolls Royces escorting an intimate group from the yet-to-open Comstock Saloon to the Michelin-starred Fifth Floor restaurant in Hotel Palomar and finally to the wildly popular rum bar Smuggler's Cove in Hayes Valley. The night's goal? To learn about the art of absinthe. Since becoming legal in the US about three years ago, the potent potion has retained its mystique and power but still has not hit the mainstream as a regular cocktail ingredient. Here to prove us otherwise were Pernod and a gaggle of SF's expert mixologists.
I've been shopping at Drewes Bros. Meats in Noe Valley for years—far before the co-owner Josh Epple took over with his brother Isaac; both started working there when they were 16. I've watched one of the oldest butcher shops in California (circa 1889) go from a good neighborhood shop to a great one—a place where you can get naturally-raised meats of all kinds, as well as fresh fish, both wild and organic farmed. It's not a pretentious place—it was not born of the current butcher trend. The Epples clued in on the fact that there was a demand for a butcher shop with a conscious and just went for it.