Eat + Drink
If Obama is doing whirlwind tours around the US in the name of health care reform, then the affable three-Michelin-star, molecular gastro-chef Heston Blumenthal of England's The Fat Duck is going city to city with a similar, singular passion for tender meat. Specifically, he's shilling for the SousVide Supreme, a new appliance intended to bring the gentle art of sous vide cooking to the home cook. Blumenthal—along with the American founders of the company, Dr. Mary Dan and Michael Eades—spent Tuesday at the CCA in SF, touting the merits of water oven cooking for everyone from professional chefs to Suzy Homemaker.
If I were to lay all the pizzas I have eaten in San Francisco end-to-end, chances are they'd nearly reach back to my old East coast stomping grounds. OK, maybe not—but the point is, I have eaten a lot of pizza since moving out here. And while New York may be widely considered to be the hometown of pizza, SF comes in a not-too-shabby close second. Evidence of its popularity is everywhere, including in the build-up to the opening of Pi Bar, which opened two weeks ago in the former Suriya Thai space on Valencia.
The gist of both articles is that chef and diners here in the Bay Area promote a food culture that's local and sustainable, while the sommeliers seem strangely immune to the cause, often ignoring the local wines while loading up on European selections. Is it hypocracy? Is it reverse-snobbism?
Despite the "open" sign in the photo, Terroir Wine Bar, the hipster hangout and natural wine bar in SOMA is a week or so into an unfortunate closing. Plumbing issues in their building and flooding on the floors above have caused damage that necessitates repair. (No, that "barnyard" smell is not coming from the French country wines--just kidding). They hope to be back up and running by early November. Let's hope this is the case, as the place is a lo-fi refresher from the more glitzy, polished wine bars about town.
There are rare times when words escape the writer: not because of block, mind you, but because words don't seem like quite enough. Such is the predicament in trying to describe the spectacle that was Saturday night at the SFMOMA, where a Futurism banquet organized by OPEN restaurant (part of the ongoing MOMA Futurist exhibit which celebrates the 100th anniversary of Futurism) went down.
The Friday Eater Wrap recounts all the week's top stories over at Eater SF, including but not limited to the rebirth of the old Bong Su space, playing pigeon on Polk, Eater's monster Momo giveaway, and a little place called Burger Bar.
When Jessica and I realized we had both separately made reservations at the “new” SPQR, we decided to write up our observations without first comparing notes. Although we’re two people that share some tastes, Jessica’s been far more of an SPQR aficionado than I have been. She loves rich and rustic, where I often like things a bit lighter and refined. Despite this, our two takes on one restaurant (no cheating allowed), turned out to be very similar. —Sara Deseran
In collaboration with Urban Kitchen SF, CUESA will host a hands-on kimchee class on October 27th with Todd Champagne from Happy Girl Kitchen. Just in time for the cold season, the class will focus on making this traditional fermented cabbage dish whose wonderful pro-biotic properties are said to boost your body’s immunity. Our hands-on classes sell out fast so get your tickets soon. If you can’t make the class, stop by Happy Girl’s booth on Saturdays to try their spicy version of this Korean staple.