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Eat + Drink

Organic Schmorganic?

I found this story in Decanter to be interesting. It leads with the line:

“The majority of UK consumers do not care if their wine is organic or Fairtrade, and do not understand what biodynamic means, says a new study.”

Float Me Some Green



Playing around with a cocktail idea I got from a friend in New York, I made this gin and tonic served up by floating a shaken mixture of gin and lime juice on top of a base of tonic water.

It looks nice, but needs to be stirred up to drink--otherwise you just get a mouthful of incredibly tart, austere alcoholic lime juice and then a big mouthful of tonic water.

Feelin' Blue

Noting that this Thursday, May 31, is a blue moon (the name for the rare occurrence of a second full moon in one calendar month), Tres Agaves has come up with the notably gimmicky promotion of creating a high-end cocktail for the occasion and offering it only on this day.

The Luna Azul cocktail will contain rare Penca Azul reposado tequila, blueberry nectar, lime juice and agave nectar--sort of a high-end blueberita or a blueberrytini made with tequila instead of vodka. The good news is that this drink, which is valued at $18, will be going for only $7 on Thursday. Enjoy.

Three Syrahs

At a nice dinner the other night, several friends and I decided to compare three top single-vineyard Côte Rôties from the vintage of 2001. If you don't know, Côte Rôtie is one of the top Syrah appellations in France's Rhone Valley. Actually, it’s one of the top Syrah appellations in France—okay, the world. All right, to my mind, it's the greatest place for Syrah in the world. Some might argue that Hermitage is better, but I'll take Côte Rôtie's lighter body, floral high notes and silky tannins any day.


Three Syrahs

Live Uni



I’m a sucker for a dare.

Wrap up Corkiness

For the most part corked wine is irredeemable. That awful, musty, wet cardboard smell has destroyed yet another beautiful wine. But if the cork job isn't too bad, you can try something that seems (and is) antithetical to the spirit of fine wine.



I learned this trick from Larry Stone, master sommelier, GM of Napa's Rubicon Estate, and all-around wine know-it-all: take a decent-sized piece of Glad plastic wrap, wad it up and soak it in your wine glass for anywhere from 15 minutes to an hour.

A Night at Gary Danko

I got to go to Gary Danko last week with my cousin who was up here for a conference.



Although we were both planning on getting the three-course option, the menu was so extensive with mouth-wateringly descriptive dishes that narrowing the choices down to three (including dessert) seemed entirely too taxing. So we took the easy way out and each splurged for the four course.

Savor the Flavor of Adrienne Shelly’s Posthumous Pie

Beefsteak Pirates, Juicy Tomatoes and a Bittersweet Waitress

Ceviche Redux


Greetings from Mexico...

I recently spent time in Zihuatanejo, a small fishing village on Mexico’s Pacific coast that has starred in two movies over the years: In When a Man Loves a Woman, it’s where Andy Garcia takes alcoholic wife Meg Ryan in an attempt to lengthen their denial, and in The Shawshank Redemption, it’s where innocent convict Tim Robbins escapes to start the rest of his life.

Apriums Arrive!


First of the season: apriums from
Blossom Bluff Orchards.

Sometimes it feels like things here in California happen overnight. One weekend, you’re enjoying the first tender spring greens, the first sweet strawberries, a handful of early season cherries. Then whammo! The ship comes in. Have you been to the farmers’ market lately? Now the cherries are mounded up into huge piles, vying for space among the apricots, first of the season white peaches and plums.
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