Eat + Drink
If anyone has the inside scoop when it comes to the Ferry Plaza Farmers Market, 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, seasonality and goings-on.
1. The Hamada family of Hamada Farms, based in the Kingsburg area, has farming for almost 90 years. During the summer, their stone fruits are some of the best, but for now, pick up branches of vibrant, springy peach and quince blossoms at their booth.
1. Sip and Sup with a Master Sommelier
Great wine paired with outstanding cheese—you in? On March 24, Fifth Floor wine director and master sommelier Emily Wines will be leading a wine-and-cheese pairing class featuring six different wines together with six or more cheeses. The hour-long class, sponsored by the NLGJA (National Lesbian and Gay Journalists Association), begins at 6 p.m.—tickets are $50 ($30 for NLGJA members). To buy a ticket, click here.
2. Cuckoo for Cocoa
Being a consummate generalist, I’m in awe of specialists. You know—people who dive full bore into their subject or project and emerge with pure genius. Perhaps it’s a hopelessly wandering curiosity that plagues me, but I readily admit to not possessing this kind of attention span or drive. Whatever it is, I’m grateful to the specialists of our local food world for sharing the delicious outcome of their passions.
Twitter has reached new heights this morning—21st Amendment brewer Shaun O'Sullivan is live-tweeting (is that an oxy-moron?) the brewing process of his latest creation: a spring ale made with floral, spicy hops, a brew he called "light, refreshing and drinkable"—in other words, perfect for spring. After soliciting name suggestions from his twitter feed followers (go on, follow it now!) they finally settled on a name, Spring Tweet. Ah, shucks. All day today Shaun will be posting pictures and step-by-step updates; I suggested that for his next beer, he let his followers help make decisions, via tweets, at critical junctures. What type of malt to use? What type of hops?
It wasn't too many St. Patrick's Days ago that I would gleefully head out to an Irish bar by 6 PM, several pints of Guinness or Harp in my future, as well as few shots of Jameson and a lot of bouncing around to the Pogues.
Just a heads up. I have a new book out, Passion for Pinot. In support of it (and wine, and life in general) I'll be tasting a few Pinots at the Jug Shop tomorrow live in-store with live people. But everyone else in the world can taste along with me via Twitter Taste Live, a supercool new organization that connects interested people with the producers and tastemakers of all things good to drink, eat, smoke (legally) and, as they say, "anything related to 'tasting'."
Eric Asimov, the New York Times' wine writer, has a great article in this week's NYT dining section about the changing style of California Pinot Noir. Asimov declares that he favors a lighter, more subtle, food-friendly style of Pinot and I whole-heartedly concur. But while this style has long been out of favor in this state, it's starting to come back. He hits on a lot of my favorite producers (people we've featured previously in 7x7, I might add) like Au Bon Climat, Copain, Calera and Peay. All these wines are worth trying if you see them in a shop or on a wine list. None of these wines are hard to find.
Welcome to our exciting new partnership with Eater. For this weekly Friday column, Eater editor Paolo Lucchesi gives his opinionated report on all the restaurant news that's fit to print, including restaurant openings and closures, jucy rumors, toasty new designs and your usual Yelp idiocy.
On Monday night, when I was recovering from my vacation by gazing longingly at photographs of the Costa Rican beaches, my intrepid understudy Robin was hard at work at Jardinière, sampling her way through the restaurant's new Monday night menu, a $45 prix-fixed four-course meal (with wine!) with a theme that changes weekly. For the kick-off they served a Oaxacan meal comprised of ceviche, cactus-and-white-bean soup and duck in black mole, concluding with cinnamon churros and Oaxacan hot chocolate. I am a little bit sorry to have missed this one, to be perfectly honest, but another chance—three more, actually—exists. For the remaining Monday nighs in March, here's the line-up: