Skip to Navigation Skip to Content

Eat + Drink

Slow Food Nation: Alemany Farm Makes the Cover

Jessica was going to write this Slow Food Nation Monday blog, but she had a delayed flight back to SF after doing a little summering in Michigan (which she’d like you to know is the “cherry pie capital of the world”). So I’m here—a bit last minute—to give yet another little shout out to SF-based Alemany Farm. The bounty of the farm is gracing one of our August covers right now. (We did two covers this month because we’re crazy like that.) You can read about Alemany Farm farmer Jason Mark in this issue and you can even see me doing a little video tour.

Hoss Zaré Takes on The Fly Trap


Hoss Zaré in his newfound home: The Fly Trap.

Hoss Zaré began cooking more than 18 years ago in the kitchen of the SF institution, The Fly Trap. Now, Hoss is returning to the same SoMa spot where he once started as a line cook and ended up a chef. This time around (tonight to be exact), Hoss will open the doors to Zaré at Fly Trap and offer guests a little bit of history with a side order of modern Mediterranean. 

From the Earth to the Restaurant at County Line



Squash blossoms ready to be picked.

The food issue is out and for it, I interviewed four first-generation farmers. As magazines go, I did a lot of legwork (pages of notes, lots of talking, lots of driving), had many revelations and in the end, only got to write about 200 words about each person. (But, hey, the pictures are pretty! I have to thank our excellent photographer, John Lee, for that. If you don't have a hard copy of the issue, go to the homepage to view our new digital magazine. The article is called "The New Crop.")

Orson: Six Months In

 

After months of traveling and nose-to-the-grindstone work, I finally made it to Orson, only about six months after it opened. Considering that restaurant critics don't even give new joints the customary two-month lag before reviewing them anymore, my tardiness could be seen as more than genteel. Anyway, I wasn't going in to review it but to enjoy it. And, largely, that's what I did.

Peay Vineyards: A North Country Love Fest

I'm just back from the annual Peay Vineyards Sommelier Love Fest. For the wine trade only, it's an event that I am fortunate enough to insinuate myself into. I bring you pictures for two reasons.

The Eat + Drink List: This Week's Top 7 Picks


courtesy of Bar 888

1. En fuego

Brooke Arthur: She's Back and Better Than Ever



Well, she's been back for a while, but I never made a note of it. If you remember, I posted back in January about Range bartender Brooke Arthur, who was injured with smoke inhalation in an apartment fire back on New Year's Eve. Well, after several long months of recuperation, she returned first to the city and, a couple of months ago, then to her job.

Sicily's COS winery: New Wine in Very Old Containers



I recently became reacquainted with some of my favorite wines in the world, the wines of COS, a small producer from the southeast corner of Sicily in the DOCG region of Cerasuolo di Vittoria. A year and a half ago, I was fortunate enough to visit this property and spend some time with its owner, Giusto Occhipinti (below).



Some of his wines, such as the bottle pictured here, are unusual in that they're fermented and aged not in steel tanks or in wooden barrels but in terra-cotta amphorae.

Domaine Tempier Rose: Sunday in the East Bay with Jonathan

Last weekend, Christie and I ventured to the East Bay for a dinner party at the house of Jonathan Waters, the wine director of Chez Panisse. As with any trip to a foreign land, we prepared by getting all the necessary shots and vaccines and loading up our vehicle with water, dried and canned goods, ammunition and flares. We hardly ever go to the East Bay, so you've got to prepare for the worst.

Luckily, none of the above would be necessary. Jonathan put out an unbelievable spread. The pièce de résistance was a huge, vegetarian paella that he expertly cooked over a roaring backyard fire.


Tcho: Beta Chocolate from the Founder of Wired

You know how sometimes you’re confronted with something that is so over your head it’s embarrassing? This is a familiar feeling for me. I felt it through every math class of high school, during a conversation with a friend who works as an industrial designer for venerable pie-plate company Pyrex (I thought we’d have so much in common—I like pie, he designs pie plates! All was going fine until he started to talk polymers) and, most recently, while reading the website for SF-based chocolate company Tcho.


The chocolate revolution will be digitized.
Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's