Eat + Drink
With people like Momfuku's David Chang in town promoting his book and doing 7x7 panel discussions, all the talk in the food world has been about the NYC-SF rivalry in the food world. But it’s not only in the kitchen that the two coasts have their differences. Bartenders in New York and San Francisco have long had a rivalry, though it tends to be less contentious than the chefs. Vive la Difference is more the motto than trash talk like “all San Francisco bartenders do is put lime in glass!” That said, it’s still interesting to explore the differences between the two bartending cultures.
Welcome to our Saturday Ferry Plaza Farmers Market update. Get shopping!
This Saturday at the market we celebrate the recent olive harvest with Olive-o-Rama. In the south driveway the “Olive Booth” will be home to a tasting of newly pressed oils, information about how oils are graded and what the best uses for the various varieties, as well as tips on growing and curing your own olives at home. Chefs David Bazirgan of Chez Papa Resto and James Stolich of CookWithJames will demonstrate olive-centric recipes in the CUESA teaching kitchen. All events are free and open to the public.
On November 5 Seattle-based forager (and blogger) Langdon Cook, author of the new book Fat of the Land: Adventures of a 21st Century Forager, will be at Omnivore Books for a free signing from 6-7 p.m. Come with your questions, but don’t expect him to disclose his secret porcini mushroom hunting grounds.
The Raw and the Cooked
Restaurants come and go, chefs change (and signature dishes suffer the consequence) and bartenders move around like musical bar stools, but The Big Eat SF—100 Things to Eat & Drink Before You Die—must go on! We're ramping up for our February food issue upon when the reconsidered and revitalized Big Eat 2010 will be released.
Whenever I visit wineries and wine warehouses, I find it impossible not to marvel at the skill of the forklift drivers. Have you ever noticed the same thing? For one, they have to manouver around in tight spaces. (I have trouble simply backing up a car on a straight line.) Two, they are lifting and carefully placing incredibly heavy loads (cases, full barrels) on top of stacks or barrel racks sometimes 30 feet high. One slight error in judgement and it could mean losses of thousands of dollars worth of wine or, even worse, death to the driver.
The woman merging serious culinary chops and neighborhood charm.
While we're all anxiously awaiting the opening of Martin Cate's new Tiki shrine (an announcement about the imminent opening is due, Cate tells me, next week), we can perhaps get a preview of what's to come at an unlikely place. Next Monday, the 9th, Jardinère, bastion of fine dining in the Symphony District (SyDi?), is putting on its grass skirt and putting Cate behind the stick as guest bartender. Cate says he will be making “three typically obscure and esoteric vintage tropical drinks that will be magically delicious!”
As interesting as Cate's drinks, perhaps, will be the food to go with it. Tiki cuisine has never been exactly exalted in gastronomic circles, so it will be interesting to see what Jardinère's accomplished kitchen team can do with it in a prix-fixe format.
If Ironside was a girlfriend, she'd be the kind that you really like a lot, that you enjoy spending time with, but who you aren't sure you are going to marry. Ironside is a good-time girl, and sometimes a good-time girl is exactly what you need. The month-old restaurant, opened by the owners of District around the corner, have created a place that speaks to these times. It's casual, it's affordable, it doesn't take itself too seriously, and the eclectic menu has a more refined version of the something-for-everything ethos.