Eat + Drink
Specifically, check out the delicious espresso-cognac nibble imprinted with Obama's mug, made nearby in Oakland by Cosmic Chocolate (which has one of the coolest websites ever). It's part of Cosmic's "Icons" series, which also includes Oprah (raspberry ganache), Madonna (red-hot cinnamon caramel), Bono (limoncello ginger) and, of course, Snoop Dogg (mint grapefruit).
7 Food Finds
Check out these seven events, all happening this week.
1. What it Boils Down To
Simply prepared, delicious meats (capon, brisket, oxtail, tongue…) served with an array of sauces and paired with Paolo Sartirano’s selection of classic Italian wines. Where to find it: Sausalito’s Poggio Trattoria will be serving traditional Italian Bollito Misto dinner all this week, February 19-23rd for a very reasonable $19 per person.
As luck would have it, Danny Meyer’s plane sailed into SF yesterday morning right like clockwork, giving him just enough time to grab an early lunch with me at Piccino before he was off to give a talk at the California Culinary Academy’s swanky new pad in Potrero Hill. (The lecture, Obama-esque in Meyer’s very earnest yes-we-can attitude, was all about giving the love back to your diners by way of excellent hospitality—not just sending them off with tomorrow-morning’s coffee cake.)
Josey Packard over at the Alembic is doing some very interesting stuff, and she was kind enough to show much of it to me on a busy Saturday afternoon. Her limoncello, triple sec (punningly called Con-treaux)
This is the Persuasion, as concocted by Michael Mina bartender Borys Saciuk: a fine, long drink made with Hendrick's gin, yellow Chartreuse, cherry Heering, Luxardo Maraschino, lemon juice and soda water. All the ingredients clearly speak in this drink, and it’s a nice balancing act between sweet and dry, though ultimately the dry aspect is dominant. I likes it with the extra squeeze of lemon from the garnish. $16 is steep, but, hey, it's Michael Mina.
Okay, don't hate me. As a member of the wine press, I have to do a lot of odious things: taste vile boxed wines, write tasting notes about wines I don't like, cut my fingers while removing the foil of Champagne bottles and search endlessly for shops that sell the wines I really want to write about. [Ed.: Life’s tough, Mackay.] So it's only fair that once in a while I get to do something fun.