Eat + Drink
This morning we received a very sad email from Sam Mogannam at Bi-Rite Market, alerting us to the news that last night a massive fire swept through Alexis and Eric Koefoed's Soul Food Farm in Vacaville (we profiled Alexis in the magazine last year). San Franciscans know Soul Food as the most excellent purveyor of chickens and eggs—just last week they announced that they were planning to start a poultry CSA.
It's Friday, which means that it's probably time for the Eater Wrap, the wonderful weekly recap from Eater SF on all the happenings from the local restaurant scene.
1) One of the biggest (if not the biggest) openings of the fall will be the new Quince in the old Myth space. But before that happens, you might want to say goodbye to the restaurant's current Pacific Heights location. Its last day is September 19th; grab that resy.
Quick! Quick! It's summer outside. With nary a daylight hour to waste, we've hastily drafted this list of the things we most wish we were eating right now, instead of sitting at our desks. Should you have the good fortune to be playing hooky today here's a list of the ten greatest hot weather edibles in San Francisco.
Every year around this time, French prune plums make a brief and glorious return to market each year but only for a limited time. With their concentrated sweetness and easy perishability they are usually only sold in their dried and preserved states. However, for the next few weeks you can visit the Glashoff Farms stand and get them freshly picked and in their prime.
Get your kraut on September 9 at the “Sauerkraut Made Simple” class at the Ferry Building, taught by Kathryn Lucas, founder of Farmhouse Culture. During the two-hour, $30 class you’ll learn everything you ever wanted to know about fermented cabbage and leave with your very own starter kraut to take home.
Pie One On
I caught up with former sommelier and current SF wine personality Debbie Zachareas to get some quick and easy wine ideas for upcoming Labor Day picnics and gatherings. The idea was to find wines that would work with sunny days like today. Zachareas is also a partner in the Ferry Plaza Wine Merchant, so I asked for three wines--a white, a rosé, and a red--that are currently available there, so you know they're in stock. Here are her choices and comments.
White: Granbazan Albarino -- "I've been drinking a lot of this lately myself. It's crisp, clean and very mineral. From old vines and one of the oldest, most venerable properties in the Rias Baixas of Spain. Great with vegetables and seafood." $22.00
Bon Appetit magazine has once again published their annual "Bon Appetit awards," a list of 10 "people, companies and products setting new standards of culinary excellence in food, drinks, travel and design." For this, the magazine's 12th list, we were happy to see that California got lots of love (not entirely surprising, considering BA is a Los Angeles-based publication). Of those local stars who made the cut (click here to read the whole article) I was most pleased to see that Steve Sando, owner of Rancho Gordo beans, was included on the list (follow him on Twitter @ranchogordo). I mean, here's a man who has made beans cool. No mean feat.
The Kronner era has commenced at Bar Tartine. Five days in and the ex-Serpentine and Good Evening Thursday chef is now installed at the Mission restaurant, filling the shoes of former chef Jason Fox (who, it should be noted, is a very fine chef who we hope will end up someplace good, and soon). Chris and I are old friends, so I paid him a visit last night to see how he's settling into his new post. In the last few weeks the restaurant, which has always been one of my favorite spaces in the city, has undergone a minor makeover—now, groupings of framed art (including some by owner Elisabeth Prueitt's father) hang from the walls—the overall effect is bistro-like and charming.
Given Pisco's long history with SF (since at least the early 19th century), most of us here are familiar with the Pisco Sour, the national cocktail of Peru, which is where Pisco originates. We can get tasty Pisco Sours at many local outlets, from Fresca, Pisco Latin Lounge to Cantina. But La Mar, the SF outpost of one of Peru's most revered ceviche houses, has enjoyed special (and well-deserved) acclaim for its Pisco Sours since it opened last fall.