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Eat + Drink

Market Watch: Cape Gooseberries, CUESA's Sunday Supper and the End of Summer Corn

If anyone has the inside sccop when it comes to the Ferry Plaza Farmers market it's Lulu Meyer, associate director of market operations at CUESA. You'll see her at the market, rain or shine. Every week, she'll be giving us her short list for the market—just in time for Saturday shopping. Go to for more information about farmers, what's in season and market goings-on.

This Week's Events: Sweet, Meats and a Special Monday Meal

Sweet Treat
David Lebovitz
, author (and former Chez Panisse pastry chef) has decamped from his home in Paris to spread the word about his new book, The Sweet Life in Paris. He'll be at Fog City News on September 25 from noon until 2 p.m., spreading the chocolate, macaron and cannelle gospel. The event is free, but bring some coin for Fog City's superlative selection of chocolates.

The Butcher Shop

Beer, Beer and More Beer: Oktoberfest is Here

Time to dust off that stein, prime up your belly, and get on your polka dancing shoes. It's almost October, which means one great thing to the beer world: Oktoberfest. As usual, there's lots going on in SF to celebrate brewing's most famous month. Here are the events I've been able to uncover so far.  I'll post more events when I find them.

No Crêpe! A New Lunch and Late-Night Destination

We hold these truths to be self-evident: late-night dining in San Francisco is pretty pathetic. Sure, there are a few notable exceptions, but for the most part this fun-loving town does not shine its brightest at two in the morning. But one little outfit is taking a bold step in the right direction: Crêperie Saint Germain is open until 3:30 a.m. on both Friday and Saturday nights (they also serve lunch daily).

Is Minervois the New "It" Wine?

I'm always on the lookout for new trends in the world of wine and spirits, and it's always interesting to note a particular zeitgeist, as it may or may not be happening. The latest I've seen concerns wines from France's Languedoc region, specifically the sub-appellation of Minervois. For whatever reason, it's just started showing up everywhere.

The Noodle Olympics

For your post-lunch viewing pleasure, Eat Me Daily has dug up this very cool video of Danny Yip, chef at L.A.'s Mr. Chow, making hand-pulled noodles. Should this make you hungry, you can get your fix at SF's very own King of Noodles. For all of you who are about to attempt making your own, remember: accidents have no holidays. Also: shouldn't this have been a sport in the Bejing Olympics?


Lowering the Bar: Where to Drink for Cheap (or Free!) This Week

Each week, former editor Allie Pape brings you her picks for the best places to booze on the cheap in SF. This week: bar runs, barbacks, and Barbie. Have an event coming up? Want to share a tip? E-mail her.

The Eater Wrap: Bar Letters, Fall Tracking, and a Beer at Eddie Rickenbacker's

Today is Friday. Today is the day for the Eater Wrap, the weekly recap from Eater SF on all the happenings from the local restaurant scene. Hold on to your 7x7's.

1) Memo to all Lakers fans (and who knows, maybe even Dodgers fans): the owner of Kezar Pub will break your legs.

Wine in Cocktails? Fair or Foul?

Yesterday, Jason Wilson of the Washington Post wrote of his experiences using wine--specifically the Yellowtail wine from Australia that he disdained--in cocktails and finding it pretty darn good. In the article he says our own SF bartender Neyah White of Nopa mixes Croft Pink, a new-styled port wine, "in an ice-filled highball glass with gin and orange bitters, then tops it with ginger beer." Does that sound good to your or bad? Could you imagine using your favorite Napa Cab in a drink or would you just prefer to drink it straight? Wine can be a harmonious blender, but it's definitely less alcohol and concentration than a spirit.

The Twitterverse: Can A Critic's BF Be the First to Tell?

Any chef in town that recognizes SF Chronicle food critic Michael Bauer (the majority) knows Michael Murphy’s face almost as well. Murphy is not a food writer but he holds sway for one reason: He’s Michael Bauer’s longtime partner and fellow diner for many a review meal.

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