Eat + Drink
Take Home the Trophy at the Stone Fruit Contest at Omnivore Books
Whip up your best peach pie, apricot salsa, plum cobbler, nectarine crisp for the Stone Fruit Food Contest at Omnivore Books on July 10—the best entry wins glory (and cash). The event runs from 4-5 p.m. and you can enter for free. For those who want to taste and judge, admission is $5.
Pastry Chefs Unite to Create Savory Dinner at Commis
Elizabeth Weil's feature profile on pastry chef Jake Godby, the owner of the cultish ice cream shop Humphry Slocombe, came out in this Sunday's New York Times Magazine. As she is apt to do, Weil turned what I thought would be the expected, all-praise-wacky-ice-cream-flavors piece into an article that subtly presented a couple thoughtful ways to view SF's food world. She writes of Godby:
Brainstorming fortune cookie phrases for our Eat+Drink awards in August. "Never Trust a Naked Bus Driver?"
If there is any cuisine that this town identifies itself with right now, it’s Italian. From Flour + Water to Delfina to A16, we love and praise our Italian restaurants like nothing else. As does the media (7x7 also being guilty as charged). These restaurants continually get picked up in the national press such as Washington Post and Travel + Leisure.
Chocolate and caramel, curry carts and cocktails for the road. Mexican fiestas, Hawaiian loco moco and Shanghai Bucks. Where to get goat in the Marina, black-sesame popsicles in the Mission and … Tums (available at any Walgreens).
You know what they say: When life gives you lemons, make cheese. At least that’s what Sebastopol-based Lisa Gottreich and Miriam Block did. The two women—who met at a dinner party in the winter of 2008—found that not only were they both recently divorced and looking to remake their lives, but that there was something grounding about making magic out of milk. “There was no game plan,” says Gottreich. “I was working for a large oncology group as an operations analyst. Miriam was in software. To let go of work, I’d go home, chop wood and milk goats. My friends always said, ‘You were born the wrong “ish.” You should have been Amish, not Jewish.’”
Driving by Tartine, gazing at the inevitable line of people patiently lined up for their morning bun, I often wonder if people in San Francisco might actually revel in the whole waiting game. Whether we're on the sidewalk outside Mama's on a Sunday, biding our time in the Bi-Rite Creamery queue or salivating at the aroma of porchetta wafting our way at the Roli Roti truck, I think there's something to the anticipation—maybe even the just slightly degrading act of almost begging for your food—that might make it taste all the better. (I mean, imagine the frenzy if only Tartine pastry chef Liz Prueitt carried a bullwhip and wore leather.)
Chocolate, Beer and Social Change
It is a shame that tastings of chocolate and beer— a devastatingly palatable combo— do not present themselves more frequently. Nourish your taste buds and your sense of justice in the world at “Bean to Bar,” an exploration of Madécasse chocolates. This fruity brand localizes production entirely within the bean-growing African country of Madagascar, so more money stays in Madagascar. But you’ll learn all about that over four bars and some Belgian brews at 18 Reasons in the Mission, July 7, 7 p.m. to 9 p.m. Reserve tickets at here.
As a member of the new guard of cicerones (a.k.a. beer sommeliers) profiled in our July issue, Rich Higgins has a few opinions about beer: he's in favor of drinking extremely fresh, locally-made brews, and he's hoping to provide a moderate, European-influenced counterpoint to the proliferation of ultra-high-alcohol "extreme" beers. The new German beer nights at the Sunset's Social Kitchen & Brewery, where Higgins is head brewer, should be a great source of both.
'm always asked what wine I'd bring to a desert island and I always answer the same way: Madeira. It might even be my death row wine.
Madeira is one of the greatest wines in the world and rarely gets any respect. Most think (wrongly) that Madeira is a very sweet wine. Even the sweetest versions have really high acidity so they come off less sweet than other fortified wines.
It's an extremely opportune time to pay homage to my desert island wine because of its ties to the 4th of July. Thomas Jefferson (a serious oenophile) was a huge fan and the founding fathers toasted with a bottle after they signed a little thing called The Declaration of Indepedence back in 1776.