Eat + Drink
7x7 asks the Bay Area's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email email@example.com. Your wish may end up on the blog, along with the actual recipe from the chef.
Fresh from enjoying their celebratory after-work fete, the team at Lookout continued to celebrate their victory in the 7x7 Hangout Series with a decadent dinner held in a private room at Jen Puccio’s newest mid-Market establishment. Dozens of candles flickered, dancing off the luxe and layered decor to create an intimate and stylish atmosphere.
Creepy crawlers are landing on our plates. (No, the photo is not a shot from the set of Fear Factor.) Late in 2013, the United Nations released a report tracking the consumption of insects around the world as climate change begins to lead to food shortages. Which means bugs might be our culinary saviors in a time of crisis.
Sometimes the best things in life are worth waiting for. Other times, they’re worth hunting for. In this case, we’re talking burgers that are only available on certain days and times, making them elusive and maybe even a little more special. So go forth, burger gumshoe, and find yourself one of these (medium) rare-but-worth-it treasures.
Chef Ken Tominaga reaches over a refrigerated case stacked with pristine slabs of fresh fish and places a slice of raw sea bream, which is wrapped over a Brazil-nut-sized clump of sushi rice, onto a pretty ceramic plate. “No dipping,” he advises. This, I already knew. I became a fan of Tominaga’s sushi spot, Hana Japanese Restaurant, 14 years ago after Japanese chef Hiro Sone (of Ame and Napa’s Terra) clued me in. Hidden in a low-slung strip mall off the 101 in the Santa Rosa suburb of Rohnert Park, this was where he and his wife, Lissa, ventured when they craved one of Northern California’s most elusive culinary indulgences: good, authentic sushi.
There's no better way to learn about where your food comes from than by talking to the folks who grow it. And with that, the Ferry Plaza Farmers' Market will offer an opportunity to engage with food producers on a weekly basis starting in July by inviting you straight to the source—the farm.