Eat + Drink
A Peruvian Primer
Slow Food San Francisco members eager for a Peruvian primer might want to consider snagging at ticket for the “Polishing the Peruvian Palate” dinner at La Mar on November 18. Enjoy the five-course meal in the company of chef Rodolfo Reyes, who will demystify the unusual ingredients. Tickets are $79 (plus $30 more for optional wine pairings) but you must be a member to attend. For tickets and more information, click here.
With so many pioneers in small, craft distilling, SF is a natural fit for Thursday's Indy Spirits Expo. The lineup of liquors is long and varied, ranging from Boca Loca cachaca to Macchu Pisco-- and those are just the South American-style spirits. Handcrafted absinthe, plum-wine liqueur, Chicago-made aquavit, and plenty of good old gin, vodka, and whiskey will also abound. If you want to say hello to the hometown crowd, look for Alameda's Hangar One (we love their blueberry and chipotle vodkas), Petaluma's 3D Spirits (low-proof, tasty rums), and Novato's Square One (cucumber and botanical vodkas).
The World of Flavors conference at the Culinary Institute of America was last weekend. The topic? Street food—but of course!
In the CIA’s high-tech conference rooms and demo kitchens, famous chefs and food writers pondered the singular craftsmanship of street food, the different types of street food, the je ne sais quoi of street food. Rick Bayless who just opened Xoco in Chicago—a torta-driven, street food concept—waxed poetic about the importance of the initial approach to the street food stall: the smells, the sights, even the car exhaust.
We've spent a lot of time thinking about the dual nature of bars and restaurants in SF. Obviously, restaurants with great cocktail, wine, and beer programs abound in the city, but on a busy night, dedicated drinkers can usually forget about snagging a table to drink first and eat second-- with people waiting, most restaurants won't allow lingering, especially if food isn't a priority. On the flip side, it's easy to darken the door of a beloved bar all night, but when it comes time for some ballast, drinkers are usually sent out in search of that late-night slice or burrito. With that in mind, here's our list of a few places where barflies can both drink to their heart's content, with no restrictions on seating, and snag a bite without having to leave. Have a favorite we missed?
We asked, they answered. Five SF chefs tell us what to buy, what to bring, when to brine and what to eat the morning after.
Tim Luym, chef/owner, Poleng Lounge
You’re invited to a potluck Thanksgiving: what would you bring?
I would bring rice. I can eat rie with anything and most people don’t serve rice with turkey for Thanksgiving. But imagine: rice, turkey, gravy, stuffing, cran! Better than potatoes.
If you were short on time and it had to be store-bought?
If you are invited to a Thanksgiving dinner, it is best not to show up empty-handed. Wine is good, but pie—which spares the host from juggling oven space—is best. Here, the best place to pick one up. Mind the pre-order dates.
Bike Basket Pies will be offering a dizzying variety: pumpkin, pumpkin-pecan, pumpkin-chocolate chip, sweet potato-maple pecan, apple, apple-cheddar, apple-cranberry, pear-apple and pear-ginger. You can get large pies or opt for the individual handheld version (more variety that way!). Order by November 20 for pick-up in the Mission on November 24.
Today would be Friday the 13th, meaning it's time for the end-of-the-week wrap from Eater SF. Click through for all kinds of fun and rewarding reading about a variety of topics like Original Joe's legal fight, the demise of Acme, Alice Waters' new dreams and a little place called SPQR.
1) One month (or so) into the new SPQR, chef Matthew Accarrino reflects on his first few weeks, the San Francisco dining scene, his predecessor, Mr. Michael Bauer's visit and so much more.
An article in the New York Times today highlighted the beauty and dearth of California apple brandies. It's seasonally apt, since we're in the midst of apple season, and there's lots of good apply stuff to drink these days. Besides the apple brandies mentioned in the piece, I'm a huge fan of Eric Bordelet apple cider, which is available in lots of good beer shops and Whole Foods.
If anyone has the inside sccop when it comes to the Ferry Plaza Farmers market it's Lulu Meyer, associate director of market operations at CUESA. You'll see her at the market, rain or shine. Every week, she'll be giving us her short list for the market—just in time for Saturday shopping. Go to cuesa.org for more information about farmers, what's in season and market goings-on.