Eat + Drink
I know how this will sound, but it’s true—I read Details for the articles. I don’t always agree with their take on food in San Francisco, but it’s always interesting to see what the editors have to say. However, this story, about the best sushi joints in America, got it exactly right, naming some of my favorite places.
A week ago, I didn't think I'd be able to write this post about autumnal drinks. But then the fog rolled in, and with it came the rain, and then all of a sudden it did feel like fall. The proverbial frost is on the proverbial pumpkin. Which is great news, because now I can tell you about this great new book of cocktail recipes from Scott Beattie, the man behind the bar at Cyrus in Healdsburg, called Artisanal Cocktails: Drinks inspired by the seasons from the bar at Cyrus.
Clearly, we're all for sustainablity here. In fact, just a few days back in this very blog, Jessica covered the new sustainable sushi movement, lead in part by the Monterey Bay Aquarium's Seafood Watch program. Time Out New York is in on it too.
But sometimes a political movement can go too far.
The first crackle of a leaf underfoot, and I’m overcome with a mix of excitement (the holidays are coming! the holidays are coming!) and trepidation (the holidays are coming! the holidays are coming!). The excited part of me wants to throw dinner parties, have open houses, bake pies and actually buy wine-glass charms (yes, there's a whole industry around these things). The anxious part of me wants to just stick my head in the sand until January.
My take: Sounds good. Now, if they can only develop lower calorie brew that doesn't taste like Lite beer.
1. Apple of our eye
If you haven’t made your way over to Cavallo Point cooking school (and the wonderful on-premise restaurant, Murray Circle) yet, here’s your chance: This Friday, precede your night of tricking with a treat from the kitchen—caramel apples! Heirloom apples will be dunked in homemade caramel for a gooey holiday treat. The free event begins at 3:30 p.m. and continues until 5 p.m.; afterwards, you can take your kids to the fancy Marin neighborhoods for their annual candy run.
The other day I read a great article in the Washington Post by food writer Jane Black (free registration may be required), all about how anything Thomas Keller touches turns to gold. Producers clamor to be considered, sending samples of their best butter, cheese, chocolate and pork in hopes that it’ll become part of the pedigreed French Laundry pantry.