Eat + Drink
Last Tuesday, the launch of Sombra mezcal was celebrated at Rye. You don't have to know me well to know that there are few people more enthusiastic about mezcal than I. That fact alone represents a strange turn of events for me, considering that I went ten years without being able to drink any agave spirit after one of those incidents in high school where I drank too much bad mezcal at a friend's lake house party. During that period, even the aroma of anything agave would make me recoil.
1. Kid’s Menu
If you’re a parent trying to get your kids to eat something other than chicken nuggets and cheese pizza, then you may want to join author Stephanie Rosenbaum for a book signing of her book, Fun Food, which includes healthy and fun recipes for kids. Join her at Omnivore Books on February 28 from 2 to 3 p.m.
As the second part of our series of guest food bloggers, 7x7 welcomes food stylist Katie Christ. Katie worked as Culinary Producer for the first season of Top Chef and in 2008, she won the first ever Food Network Challenge for food stylists. Tune in to get a taste of Katie's inspirations as she eats and drinks her way through our fair city.
In most cases, looks aren’t everything. But when it comes to food styling, it’s pretty much all about looks. And okay, maybe I’m shallow, but beautiful/smart/unusual/clever packaging always catches my eye when perusing shops and shelves around town. These little treasures have knockout packaging that tells you what you’re going to find on the inside: pure, delicious beauty.
With my rapidly advancing age, marital state and experience working at Cantina on many Fridays over the last year, I have largely stopped going out on weekend nights. Bars are just too crowded, too loud. You know . . . too "too." And I don't even have kids.
But I had friend in town from LA this weekend who was interested in the SF cocktail scene, so Friday was a good chance to observe the weekend nightlife at a couple of the city's more happening cocktail outposts.
So a few nights ago, I stopped by Chesnut Street's latest offering: The Tipsy Pig. The new "pub" from the boys of Mamacita, Umami and Blue Barn. (Alert! This is not a Vintage 415 project. It's the baby of restaurateurs Stryker Scales , Nate Valentine and chef Sam Josi of Sustainable Restaurants.) The scene, as you might imagine, was a mob of 20 to 30-somethings very happy with their beer, not paying too much attention to the antique books in the faux "library," and having no issue with yelling at each other over the din. I couldn't hear but I'm pretty sure they were all saying: "Yay! Our new favorite hangout!!"
San Francisco is not lacking in the themed bars category. Nevertheless, a new trendy watering hole has taken it upon itself to join the ranks. Five minutes in Bloodhound, which opened its doors in early February (replacing former neighborhood favorite Cassidy's) will make you wonder where exactly you veered off course in SoMa and wound up in your Uncle Billy's hunting room in West Virginia.
Every time I drive up to my parents in Sonoma, I pass a sign, right by Sears Point, that simply says: Woolyweeders.com. I've known about Don Watson's sustainable mowing business for a while (he brings the sheep; they eat your weeds and do their own bit to fertilize) but I've never actually seen a sheep in a vineyard—until Saturday, when I saw a whole flock of them contentedly grazing amongst the vines at Jacuzzi Family Vineyards. They were so cute that I had to pull over and snap a photo, which really annoyed the sheepdog guarding them. (Whether or not these are the sheep of Don Watson—who runs his business both in Colorado and Napa—I don't know.
This weekend Stacy Finz of the Chronicle wrote a great piece about Bill Niman, and the pressures (and difficulties) of taking a small-scale business big time. I was an early fan of Niman Ranch meats, easily fell in love with their superlative hot dogs and apple-wood-smoked bacon, and now am wondering whether I should continue supporting a business that claims to still employ the quality and husbandry standards Niman put in place but has done some dubious streamlining since Bill Niman's ousting from his eponymous company late last year.