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Eat + Drink

Museum Artifacts: The Moss Room and the Academy Cafe

Yes, I’ll be headed to the amazing, new California Academy of Sciences to marvel at the albino alligator and the suspended blue whale skeleton and the high-tech hand-driers in the bathrooms (a true force of nature).

But I’m to be honest, I think I’ll just let my kids look at the fish while I eat.


Charles Phan stands by the living wall that runs between
his restaurant and Loretta Keller's.

Tours of Four Barrel, Demolicious '08 and Half-Priced Frisee Wines

This Week's Top Eat + Drink Events Around the Bay


photography by Stefanie Michejda

1. Firing on all cylinders

City Barn, Country Barn


Red Barn's offerings: From lemon cucumbers to peppers.

Bordeaux Sauvignon Blancs

When it comes to Sauvignon Blanc, people think of New Zealand, the Loire Valley and even California. But few remember to think of Bordeaux, whose white wines are not seen in big numbers. Yet they are composed in part of Sauvignon Blanc and often have a tinge of that  bracing green, herbalness that fans of the grape love. The other part of the wine, often the majority, is made up of Semillon, a grape with a bigger, rounder body and texture than SB and less green, more  honeyed notes. The wines are not classic Sauvignon Blanc, but rather  a little bigger,

Didier Dagueneau, 52, Dies in Plane Accident

New York, September 18, 2008 --Didier Dagueneau, 52, the maverick producer of Pouilly-Fumé, died yesterday in France in a small plane accident. A perfectionist, Dagueneau was known for the purity of his wines, and his philosophy of working hard in the vineyards in order to do as little as possible in the cellar. His Pouilly Fumé Cuvée Silex and Pur Sang are known the world over. His total dedication to making authentic wines has inspired many winemakers in the Loire Valley, and his formidable passion for life extended to other areas such as art.

Cavallo Point: The Cooking School Gets Cracking


You're in good hands with Kelsie Kerr.

There is cooking school and there is cooking school. The former is characterized by students in an auditorium wearing white coats intent on learning about brunoising, mother sauces, sanitation, hotel pans and ice sculpture. The latter comes in the form of an intimate class situated in a beautiful setting filled with a small group of people who just want to learn how to make a good dinner, all lead by a sweet Sissy Spacek-alike who coauthored the recent cookbook The Art of Simple Cooking with Alice Waters.

The Eat + Drink List



1. Design and dine

Make this Bruschetta Tonight





Bruschetta with Sweet Peppers and Ricotta



Each year at the farmers’ market seems to bring bell peppers in ever more stunning colors. By mid-September, Bay Area markets are ablaze with red, yellow, green and orange peppers and multicolored combinations thereof. I can’t resist them. To show off their colors, I’ll braise them together, then spoon them over ricotta-topped bruschetta (oiled toast).
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