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Eat + Drink

Pimping the Shrimp


Louisiana Shrimp
photo courtesy of whitebootbrigade.org

Caviar and …


Vodka vs. Champagne

What to have with caviar is not a question that comes up often, but every now and again my wife gets a craving for something decadent, and this time it was caviar.  Our choice: Tsar Nicoulai Caviar.

The Joys of Brevity

There are many things to love about petite Piccino in the Dogpatch, but as an inveterate reader of wine lists, I can say that, much of the time, short and well-selected is better than long and all-inclusive.

                                             

Happy Kikkoman Day!


Happy 50th, Kikkoman

If you’re craving sushi, today’s the day to fill up your soy sauce dish (and sake cup) and make a toast to Kikkoman, because this is Kikkoman Day.

Back on June 5, 1957, Kikkoman Soy Sauce launched its North American headquarters here in SF, and in recognition of the company’s success, Board of Supervisors President Aaron Peskin named June 5 Kikkoman Day.

Food Arts


The Great Tortilla Conspiracy in action.

A Friday night at a gallery in the Mission District can be, at the very least, an illuminating experience.  Who knows what might happen? Will there be performers naked save for body paint, a guerilla marching band or a fully stocked ice cream truck handing out free rocket pops and “subversive” literature? I’ve seen all of the above.

Chablis Raveneau

There are few things I enjoy more than a glass of Chablis.

The region just north of Burgundy on France's east side is famous for its chalky white soils, which gives that minerally texture and Chardonnays of lovely power and grace. There are many great producers, my faves being Dauvissat, William Fevre, Louis Michel and of course Domaine Raveneau, who makes highly individually styled wines and is also greatly popular in San Francisco.


Chablis Raveneau

Kudos to Camper

Had to give a shout out to Camper English, whose blog,  Cocktails with Camper, chronicles all things cocktail related and reports on his burgeoning freelance writing career.

Tonic, Part I of XXIVIXDMXIV is a very nice illustrated entry about his first attempt to make tonic water at home. These replications of early tonic water are fascinating to me, as it gives a bit of glimpse as to what those 19th century British officers in India must have been doing to stave off malaria. Of course, even today's tonic might be better than what they had, and today's gin almost certainly is.

7 People, 35 Glasses Later



We hosted a big dinner party last night at my house celebrating the visit of my sister Eden and baby Clementine (who will one day be one of the world's great gastronomes). Many courses, many wines--a great time was had by all. But, the challenge with so many wines--and having a wife who prefers to use a separate and proper glass for each one--is the clean up in the morning. Ugggh.


baby Clementine

Spice Is Nice


Ruta (exuding confidence and ease)                   Me (looking stressed but having fun)
                                 

Boulette's Feast


Boulettes’ salmon carpaccio with salt-cured capers.

I know our Eat + Drink editor, Sara Deseran, has written about Boulettes Larder in the Ferry Building, as have others. But since it’s not exactly a restaurant—more a combination of extremely high-end gourmet shop, takeout counter and, in the evening, private dining room—I for one didn’t know what to make of it until a few nights ago, when I attended a wine-pairing dinner hosted by Blackbird Vineyards. (See Jordan Mackay’s blog for more on Blackbird’s wines.)
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