Eat + Drink
The situation: Since your house has a view, your friends have elected you to be the host of the fireworks party.
The problem: You haven't had time to even think about what to cook.
The solution: A menu of grilled sausages with spicy mustard, German potato salad, fruit kabobs and chilled raspberry cream pie.
• Rosamunde Sausage Grill (545 Haight St., 415-437-6851) doesn't just make the best sausages in SF, they sell them uncooked too. Our perennial favorite is the spicy beer sausage. Pick up as many as you need ($3 a sausage) and while you're at it, add in some of their great potato salad to-go.
Food for the Fourth
Too lazy to fire up your own grill? Don’t worry, Magnolia has you covered. In addition to their regular menu they’ll be serving barbecued brisket, baked beans, corn on the cob, spare ribs, chicken and beef hot links (with sides) all day long on July 4—10 a.m. to 1 a.m.
The new television show “Food Party” makes us all realize how lame programming on the Food Network can be.
Listen to the complete Five Farms series, which follows five American farm families.
Even though we San Franciscans are chilly most of the year, during these rare scorching days of summer, it's hard not to occasionally fantasize about a cold beverage, filled to the top with glistening, frosty ice cubes. We don't usually spend a lot of time thinking about ice, but I can assure you that many of city's bartenders do whether it's cubed, spheroid, chipped, shaved or crushed.
The 2009 Aspen Ideas Festival—the kind of place where the likes of Toni Morrison, Sandra Day O’Connor and Frank Gehry bounce around ideas with a capital “I”—kicked off yesterday. Some of the brain food on offer? SF’s own Let’s Be Frank grass-fed hot dogs.
The isn’t the only time LBF has been invited to participate in the festival. Last year, says LBF co-founder Larry Bain, Colin Powell slung dogs at their cart. There are also rumors that the White House could be serving the LBF dogs for their annual Fourth of July picnic. As Bain put it: “I’m not allowed to say, but people are talking to people who are talking to people.”
Looking for Spruce chef Mark Sullivan? You better check Utah. Sullivan and his family have decamped to Park City for the summer while he works on opening—wait for it—Spruce Park City! Yes, it’s officially a trend—San Francisco chefs are taking their restaurants to the slopes. First, news of Traci des Jardins Tahoe project, Manzanita, hit the wires. Now, we have the news that come July, when the Dakota Mountain Lodge opens to the public, Spruce will be the headlining dining option.
The New York Times gets all excited about a restaurant in the Outer Sunset.
A couple of months ago, a Sonoma job listing flew around the internet. Not only was it posted everywhere, but it was emailed to me by about 100 people and even made news in places like the New York Times and LA Times. The headline was that Murphy Goode winery was going to pay someone $10,000 a month to Twitter about wine.