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.
Diners are fickle lovers when it comes to the wedge salad — a retro menu item that has gone in and out of favor more times than bow ties and baggy pants. The crunchy, refreshing, thick cut iceberg adorned with creamy blue cheese and salty bacon bits brings either fond memories of white table-clothed steakhouses or thoughts of formica table tops at the local diner.
This article originally appeared on California Home + Design
Like any spice hunter worth her, um, salt, Olivia Dillan, proprietress of Spice Ace, a San Francisco mecca of all things flavor enhancing, expertly briefs customers on the characteristics of the 300 spices, peppers and dried herbs in her inventory—if only to prevent bodily harm.
Oh, January, that fickle month when we all try to get a little health back into our lives after a particularly decadent month of holiday revelry. For us downtown working stiffs, that means salad-lunch — every day. But a health-kick does not need to mean a sad pile of wilted greens in a plastic box.
If you're here, you've already found the recipe for owners' Evan Bloom and Leo Beckerman's Chocolate Babka at Wise Sons Jewish Delicatessen in the March issue of 7x7 ("It's Kosher," p. 80). But they're not complete without chocolate filling and streusel. Enjoy!
3¾ tablespoons cocoa powder
1 cup sugar
¼ teaspoon kosher salt
2 teaspoons cinnamon
1½ ounces water
1½ sticks unsalted butter
1¼ pounds semisweet or bittersweet chocolate, chopped to pea size
I think we’ve all had enough of Sober January, don’t you? I mean, there’s nothing wrong with starting a new year fresh, and setting some goals for a healthier, happier 2014. But why not combine those New Year’s Resolutions with delicious cocktails?
Every January, specialty food makers from around the world pack into the Moscone Center to tout their products, compete for awards, and reveal current and emerging food trends in the packaged food industry.
Coming up this spring and summer are a new miniature golf course with a restaurant and bar, and a revamp and renovation of Cafe du Nord with a menu from the Flour + Water team and a bar program from the Trick Dog boys.