Eat + Drink
1. Timbuk2 at Bike to Work Day: They started off making bags for bike messengers, so the folks at Timbuk2 are encouraging of anyone who hops on a two-wheeler this Bike to Work Day. On your way home, stop at their refueling station at Mission Playground, and they'll give you a guided assist to their headquarters a few blocks away. At HQ, they'll be dishing out free beer and snacks, repairing any damaged bags, and offering $20 off a custom bag. It's enough to make you bike to work more often. (Thursday, May 13. Refueling station at Mission Playground, Valencia between 19th and 20th, 5-7 pm. Party at Timbuk2 HQ, 583 Shotwell St., 5 pm-"when you leave.")
I've been walking my dog past Hayes Valley Farm these last few months, watching the formerly abandoned lot (once the site of the freeway onramp) undergo a miraculous transformation. What's that you smell on the breeze? Compost, my friends. The farm won't be completed until later this summer, but the group spearheading the work has decided it's a fine time to launch the Farm Night Film Series, beginning next Tuesday, May 18.
An Exhibit on the History of Food in the Bay Area
Nopalito, the Mexican-inspired spinoff of Divisadero's ever-popular Nopa, has almost everything its big sister has: a loyal following, tasty food, great reviews...but for the past year, only Nopa has had access to a full bar. Thanks to the ABC, however, Nopalito is no longer the Skipper to Nopa's Barbie: its full liquor offering began yesterday, and unsurprisingly for a Mexican joint, it's almost entirely focused on tequila. Nopa's renowned bartender Neyah White has curated a small but powerful menu of five tasty drinks, including the delicious Diablo ($9), a mix of tequila, ginger beer, and creme de cassis.
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.