Eat + Drink
The chef’s carts were loaded down with heirloom tomatoes this week as the first of the field grown beauties started to make their debut. Chef Chris Cosentino of Incanto Restaurant in Noe Valley was seen snapping up flats of a variety called Prospect at the Balakian Farms booth to use on his menu in a dish featuring smoked escolar and charred Padrón peppers. Farmer Ginger Balakian grows over 15 varieties of heirloom tomatoes on her farm including Green Zebras, Watermelon Beefsteaks and Yellow Brandywine.
Michael Recchiuti is making irresistible peanut-butter pearls, writing a cookbook.
You may continue to worship at the altar—Julie Powell may be cool, but Julia Child is the real deal.
More chefs on tee vee—Chris Cosentino and Aaron Sanchez battle local foodies in a new Food Network Show, Chefs vs. City.
Sylvan Brackett of Peko-Peko Japanese catering will be teaching a Japanese cooking class at Cavallo Point on July 11. Learn how to make a few classic izakaya-style dishes, as well as the fundamentals of Japanese cookery—how to make rice and dashi, how to deep-fry and braise, and how to choose the perfect ingredients.
Take Us Out To The Ballpark
Just finished my tour of Rickhouse, and I have to say, it's absolutely beautiful. With one wall that's made of bricks and is holdout (ash and all) from the 1906 fire and the rest of the walls and ceiling being lovingly built from reclaimed wood and old bourbon barrel staves, the design of the new bar from the folk at Bourbon & Branch is stunning.
Lunch is poised for its comeback. Scrappy little grab-and-go operations are popping up throughout the city—beginning with Kitchenette, which made midday loading-dock-dining chic, continuing with Little Skillet, which brough waffles and fried chicken to the downtown masses, and now firmly assuming trend status with Pals Takeaway, hidden within Tony's Market on 24th and Hampshire.
San Francisco bars are going to be lonlier places this week. That's because a sizable proportion of our city's most prominent bartenders are heading south and east to the annual Tales of the Cocktail conference in New Orleans this week. Yes, they will be networking, taking in seminars, lectures, participating in discussion groups. But, well, even more time will be spent consuming Pimm's Cups, Juleps, Daiquiris, Dixie beer, shots of Chartreuse and about every other form of alcohol you can imagine. And in sweltering heat too! But it's a lot of fun, if you can survive it. I went last year to this bibulous event, and my liver has yet to forgive me.