Eat + Drink
The just-out July Esquire has a good article, pointing out that, in general, we don’t drink enough Champagne. It's titled, "The King of Wines: The problem with champagne is that we celebrate it, but we don’t drink it." Yes, we pop it on New Year’s, at weddings and birthdays, and spray each other with it when we win major championships. But the only thing we don’t do is treat it as a wine.
Tuesday is an exciting day in the Nopa kitchen for two reasons: It’s typically a slower day, which allows the cooks a chance to recover and refocus. And better yet, it’s a market day. Market days mean a flood of new produce to taste and play with. There’s an energy that surges through the kitchen on these days, setting a nice tone for the next few days.
Not only does Michael Pollan—along with Eric Schlosser—drive the upcoming film, Food, Inc., about the industrialized food system. But he also looks a hell of a lot like the former French philosopher Michel Foucault.
Check this little bit of esoteric brilliance out: Michael Pollan or Michel Foucault?
Nate, Nate, Nate. If anyone has had the year of all year's it's Nate Appleman: Nominated Rising Star Chef by the James Beard Foundation, Best New Chef for Food & Wine, and now opening an A16 in Tokyo this fall. All at age 30. I've also heard rumors that he might be the next Iron Chef. (But I might be the one that started this rumor.)
The icing on the cake (or rather, the lardo on the toast) of this whole man-and-his-pig trend that we reported on last week ("Enough Pig Posturing!"), might just be the upcoming Cochon555, "celebrating the heritage pig through cooking" it: five pigs, five winemakers, five chefs in "friendly competition." The poor pigs seem like they have a disadvantage here.
Michael Bauer blogged today about bringing Ed Levine (the NY-based food writer and pizza fanatic) to Gialina, the Glen Park pizzeria that Bauer claims makes the best pizza in SF. Then he threw in this little diss:
On the way to Gialina, Levine stops by Delfina Pizzeria and Bi-Rite. "[Ed] thought [Bi-Rite] ice cream was much better than the [Pizzeria Delfina] pizza, which he said was good but not great"
According to its June “Bible of Drinking,” today is the last day of Esquire.com’s Drinking Week. It’s a stylish package of articles, ranging from Monday’s annual list of the Best Bars in America 2009 , which includes Tommy's and Alembic (trend watch: dive bars in, classy bars out), to today's “How Not to Become a Drunk.” Overall, it’s much more a guide to the act of drinking alcohol than a celebration of particular8 drinks themselves.
It's Friday, and that means it's time for our weekly recap from Eater SF, where Eater editor Paolo Lucchesi gives his report on all the restaurant news that's fit to print, including reimagined restaurants, imagined restaurants, and all hot new deals you can handle.
1) The week's biggest opening was technically more of a rebirth, as the shuttered Lark Creek Inn reemerged in its new casual form: Tavern at Lark Creek. Gone are the Marin fine dining destination's prissy aspects, in favor of an approachable, gastropub vibe more suited for times like these.
Got an email from SFist yesterday asking about my guilty food pleasures to add to their list of other food types and their own personal sins: Spruce chef Mark Sullivan's really going to go to hell for his jamon Iberico addiction, Elizabeth Falkner uses the moment for a little self-promo and, of course, Alice Waters wasn't available for comment, although I'm pretty sure she wouldn't eat an Oreo Cakester if she was marooned on a desert island.
Jamie Lauren (Absinthe, executive chef; season 5 Top Chef): "Nacho cheese pretzel Combos. I'm obsessed. They're delicious."
Gary Danko (Gary Danko, executive chef): "Gummy worms."
I spotted some strikingly beautiful garlic scapes at the Marin Roots Farm booth last Saturday. Scapes are the slender shoots that emerge from hard-neck garlic varieties in late spring and early summer. They’re usually removed to allow the garlic plant to focus its energy on the growing bulb. Garlic scapes have a lovely mild flavor and a wonderful texture similar to young asparagus or pole beans. They can be grilled, added to stir fries or salads and they make a fantastic pesto.