Eat + Drink
Tori Ritchie (my former boss from my days back at SF mag, the author of many cookbooks, the former host of Ultimate Kitchens on the Food Network and a regular guest cook on CBS’s Early Show), has just launched Tuesday Recipe, a website that’s very much like Tori herself: to the point, decidedly unfrou-frou and refreshingly free of bells and whistles.
Bad tonic water is a major thorn in the side of any serious gin drinker. Indeed, I had to give up the G&T when I first moved to SF, because tonic water everywhere was off the gun, which made for flat, awful drinks. Even the tonic in bottles wasn’t so great, and choice is limited to Schweppes, basically.
Summer’s just around the corner, and heat spells like last week’s are good reminders of the absolute perfection of drinking a light, refreshing aperitif on a warm, sunny evening before dinner.
My top 5 restaurant bars for aperitif cocktails are:
3. Slanted Door
I went to Napa last week and stopped by Bouchon in Yountville to check out the cocktail list. It’s a truly lively restaurant and bar, and I was particularly enchanted with the Pomander, a drink dominated by flavors of clove and spice, yet incredibly refreshing and delicious at the same time.
2 oz Hangar One mandarin blossom vodka
1 oz aquavit
1 oz Velvet Falernum
1 drop essential oil of clove
Combine all ingredients in a shaker filled with ice, shake gently for 6-10 seconds and strain into a chilled martini glass.
Cherry blossoms in D.C.
Here’s a reason why I think the Bay Area is so awesome: We believe. We believe in a community that cares about its food and drink.
What’s special about this picture? No, it’s not that Rajat Parr, Michael Mina’s wine director, at the Golden State versus Utah playoff series. It’s the fact that the beer he is holding (which was mine) is a Trumer Pils—one of my favorite brews, crafted distinctly right here in Berkeley.
It was a good game and a great beer.
New kid on the block.
Back when I lived on the East coast, far from the pupuserias and taco trucks that now signal I’m almost to my block, I made a few attempts at home-cooked Mexican food. I propped my Diana Kennedy and Rick Bayless cookbooks open, making haphazard substitutions and best attempts. I’d like to tell you that every meal was a slam-dunk, dear reader, but truth is we ate a lot of bland pinto beans and lame versions of “carnitas.”