Eat + Drink
If you have plans next Tuesday, cancel them. And if you don't have plans, here's what you're going to do. You're going to get your favorite bottle of wine (high quality, I hope) or something special that you've been waiting to drink, and you're going to bring it down to Emporio Rulli in the Marina. After being seated, you're going to have the bottle opened and you're going to share a taste with the chef. And then the chef will go back in his kitchen and create the best pairing you could ever have imagined with that wine.
A town full of DIY maniacs, a communal love of food and drink, and a harsh economy: It’s the perfect storm in which to launch Urban Peasant, a group of urbanites dedicated to teaching “homesteading in a modern world” (read: canning, preserving, cheesemaking and the like). At their first workshop, held Tuesday night at Living Room Events/Kitchenette in Dogpatch, home-brewer and -winemaker Scott Mansfield showed 30 folks how to make their own booze—in small batches and without the need to stomp grapes or mash hops and barley. Within two hours, Scott (full disclosure: he’s my husband) showed how to make cider, pomegranate wine, ginger beer and blackberry melomel (a honey-based drink).
If anyone has the inside scoop 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 cuesa.org for more information about farmers, what's in season and market goings-on.
Food on Stage
On May 4, Public Radio International will bring selected shorts to the Jewish Community Center of San Francisco (JCCSF) for a special night of storytelling on the subject of food. Acclaimed actors Jill Eickenberry and Michael Tucker will read three stories—But the One on the Right by the legendary Dorothy Parker, Taste by the acclaimed British writer Roald Dahl Sorry Fugu by contemporary Californian writer, T.C. Boyle. The event begins at 8 p.m., and tickets can be purchased by calling the box office at 415-292-1233 or visiting jccsf.org/arts.
There are few things that I like more than finding great food in unexpected locations. That's why I'm a shameless promoter of street food, of fluorescent-lit strip mall restaurants serving great Sichuan food, of granny carts piled high with tamales. So I just had a feeling when I first heard about Broken Record that I would be into it. Great food, inexpensive, served from the back of a bar on Geneva Ave. in Excelsior? Yes, please. Now my only regret is that it took me so to make it out there.
Welcome to our third guest blogger series written by Ella Lawrence, who works as both a freelance writer and a server at a popular restaurant in San Francisco. Lawrence has been published in Travel & Leisure, Time Out, and the San Francisco Chronicle and has her own blog, Restaurant Girl Speaks. Every Tuesday for six-weeks, she’ll be dishing out the tips on how to be a better diner, something about which she has a lot to say. Listen up.
Besides instantly becoming one of the city's best beer bars when it opened last year, Monk's Kettle has been one of the more important places in the city (along with Magnolia) of promoting beer's underappreciated talent for pairing with food. So it is with great pleasure that I pass on the news that Monk's Kettle is starting to do monthly beer pairing dinners which feature a range of brews from a top brewery along with a multi-course dinner menu prepared by Monk's talented chef Kevin Kroger. The next one is May 6 with beers from Oskar Blues Brewery. A rep from the brewery will be on hand to discuss the beers, while Kroger will come out and talk about his pairings.
Usually I try to avoid having to purchase any sort of food or drink at the airport. Besides being overpriced, the food--even simple things--tends to be so bad that it can take the joy out of being alive. This has happened to me recently with such comestibles as a sandwich from the La Brea bakery outlet in Los Angeles--if mustard had been slathered on a piece of particle board, I couldn't have told the difference.The same often goes for cocktails, which are always bad and made of artificial things. So if forced into drinking, I opt for a beer, even though it's not hard to tell that most airport bars have never cleaned their beer lines. But sometimes you've got to succumb . . .
Welcome back to our partnership with Eater. For this weekly Friday column, Eater editor Paolo Lucchesi gives his report on all the restaurant news that's fit to print, including the best restaurants in the whole world, crucial Twittering, sad shutters and yet another week in the alternate universe of Alice Waters.