Eat + Drink
It used to be that the only drink preparation you needed to attend Bay to Breakers was practicing a polite request to others for a pull off their keg. Sadly, concepts like "public decorum" and "not urinating on everything in sight" have invaded the race, making it difficult for B2B participants to carry their own booze without risking legal trouble. If you can't or don't feel like coming up with a ten-point system for concealing your race-day tipple, here are a few stops along the route that can provide some needed liquid nourishment:
The Cosmopolitan (121 Spear St.): Situated near the start of the race, the Cosmopolitan is offering quick breakfast bites, orange juice, and (of course) a cash bar for those planning to make the full trek.
So, although I'm down in Mexico working on an article, I was able to spend a day tasting tequila with Tres Agaves' Eric Rubin. In addition to Tres Agaves, Rubin is also involved in a new Mission District restaurant that he's opening with Maverick chef/owner Scott Youkilis. Called Hog & Rocks, it's slated to open next month on the corner of San Carlos and 19th streets. Here's the scoop, straight from Guadalajara.
Why Hog & Rocks?
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.