Eat + Drink
Sylvan Brackett of Peko-Peko Japanese catering will be teaching a Japanese cooking class at Cavallo Point on July 11. Learn how to make a few classic izakaya-style dishes, as well as the fundamentals of Japanese cookery—how to make rice and dashi, how to deep-fry and braise, and how to choose the perfect ingredients.
Take Us Out To The Ballpark
Just finished my tour of Rickhouse, and I have to say, it's absolutely beautiful. With one wall that's made of bricks and is holdout (ash and all) from the 1906 fire and the rest of the walls and ceiling being lovingly built from reclaimed wood and old bourbon barrel staves, the design of the new bar from the folk at Bourbon & Branch is stunning.
Lunch is poised for its comeback. Scrappy little grab-and-go operations are popping up throughout the city—beginning with Kitchenette, which made midday loading-dock-dining chic, continuing with Little Skillet, which brough waffles and fried chicken to the downtown masses, and now firmly assuming trend status with Pals Takeaway, hidden within Tony's Market on 24th and Hampshire.
San Francisco bars are going to be lonlier places this week. That's because a sizable proportion of our city's most prominent bartenders are heading south and east to the annual Tales of the Cocktail conference in New Orleans this week. Yes, they will be networking, taking in seminars, lectures, participating in discussion groups. But, well, even more time will be spent consuming Pimm's Cups, Juleps, Daiquiris, Dixie beer, shots of Chartreuse and about every other form of alcohol you can imagine. And in sweltering heat too! But it's a lot of fun, if you can survive it. I went last year to this bibulous event, and my liver has yet to forgive me.
Writer Terrence Henry, retired early only to go on an eating tour for three months—from Argentina to Italy—and write about it for The Atlantic. Upon his return to the US, he discovered that, "Hidden restaurants, innovative farmers, culinary craftsmen—our nation's love affair with food was continuing to grow and evolve, in spite of a financial crisis thinning the country's pockets and a food system that seems determined to exchange quality and safety for efficiency and profit."
Humphry Slocombe debuts their newest flavor, a coke-cotes du rhone hybrid aptly titled “Jesus Juice.” Now that’s going to get some people fired up.
Is is an apricot? Is it a plum? No, fools, it’s an aprium.
Read it and weep (literally): a heartbreaking story about dairy farms in California.
A how-to guide to opening your own dive bar.
When not one but two of my most trusted food loving colleagues mentioned Lers Ros to me a few weeks back, I made a mental note. The nine-month old restaurant was lavishly praised by Patricia Unterman just before Christmas, then written about again in the SF Weekly in late March. So that means I'm a little late coming to the party, but also that chances are good that despite all the attention this little Tenderloin Thai restaurant has received, you may still have never heard of it.
There's no better way to serve a crowd than a punch. It might take a little preparation, but so does potato salad. And once you've got it all together, you can just sit back and enjoy the day. Here's an adaptation of one of my favorite recipes—a classic, going back to the golden age of punch in the 18th century England (no, the woman in the photo is not from the 18th century, although she could be), when tea and rum were prized commodities for the seafaring nation.
Serves about 16.
4 bags of green tea or 4 teaspoons green tea leaves
1 cup superfine sugar
2 cups brandy, try VSOP cognac
3/4 cup dark rum
1/2 cup light rum or cachaca