Visions of sausage might bring muscly macho men and meat-hangovers to mind, but there are lots of light, summery links showing up on the menus of sausage-makers around town. All of these suggestions are made on the premises with a refreshing, seasonal spin. In other words, everyone is invited to this sausage party.
The fireworks are coming. So are the s'mores, the beers, and all the patriotism you can muster. Do you know where your sausages are? Here, a guide to help you find the best potato salad, the sweetest pie, and all the Fourth Of July essentials that fall in between.
In the past, say, three years, foodists have become increasingly blasé about being presented with a freshly killed whole beast and a big knife. Butchered a whole pig? Been there done that. Give me the cow.
Got your whole Memorial Day barbecue planned? You might want to scrap it.
Yesterday, 4505 Meats announced their Burger CSA just in time for the holiday. Which means that rather than paying Ryan Farr himself to come to you, you can bring his "Best Damn Cheeseburger" to the party yourself (and maybe project the following video on a wall or something).
For $55, you get 10 patties worth of ground grassfed beef, homemade Parmesan-scallion sesame seed buns, 10 slices of Gruyere cheese, plus lettuce, red onion and secret sauce. That works out to $5.50 a burger. Not a bad deal when you see what goes into it. Which is why you should watch this video of Farr in action. (Ladies who love the butchers, deep breathing now.)
"Where's the beef from?" and "Is that grass-fed?" are common queries in the San Francisco food world. And with local offerings like 4505 Meats' meat-filled CSAs and things like pork happy hour at Fatted Calf in Hayes Valley, butchery practices are working their way even further into the city's vernacular. Now Avedano's Tia Harrison and Primal Cuts author Marissa Guggiana are taking things one step further wtih The Butcher's Guild, one of our country's first support groups for ethically-minded butchers. With local whole-animal advocates Ryan Farr and Chris Cosentino among the group's 23 charter members, The Guild is now reaching out to other members of the industry to expand its reach in the early going. Later this summer, they'll be recruiting lay people (i.e. meat geeks) as members.
Leave it to San Francisco to turn something as humble as a corn meal-batter-coated hot dog into an exercise in culinary wit. At its best, a corn dog should be hand-dipped and deep-fried to order—none of this pre-frozen business. At its purest, the meal should be eaten standing up, or while perched on a stool, al fresco, of course. But after asking around town, it's clear that corn dogs have broken free from their carnie stereotype, graduating onto many a San Francisco menu. Here goes our list, running the gamut from quick and dirty deliciousness to posh, dine-in "dogs."
Post up at one of these places and get ready to scream "Go Giants!" all night long.
Hog & Rocks 3431 19th St. (415) 550-8627
They're really throwing out the (orange) welcome mat for Giants fans during World Series games. Sip on $3 Sam Adams lager in orange plastic cups and $6 beer and shot combos. There will be plenty to eat, from $5 artisanal ham plates, $1 oysters for the first three innings and $1.50 for innings 4-6, free Crackerjacks, plus wings drenched in Youk's hot sauce, duck nachos, and housemade jalapeno sausage corndogs and mustard. They're even opening early at 4:30pm for Wednesday's game!
Welcome to "Transported," our new weekly series about getting places in San Francisco, whether you take the bus or the BART, bike or drive. Come here to find the skinny on secret parking spots, the new bike lanes and how to get across town on MUNI without losing your mind.
A lot of us see Muni only as a means to an end, and that's mostly what it is. But that isn't to say you can't enjoy yourself for $2: let Muni take you on some scenic SF tours (sans parking hassles). Below are some of our favorite bus routes. Tell us some of your favorites in the comments.
Make the most out of corn this summer with these spice-ups.
Uni-Corn Corn Holders by Gama-Go
For lovers of kitsch, the Uni-Corn Corn Holders, made by SF-based Gama-Go, are a must for an Indian summer barbeque. Impale your ear on the pony’s horn, and chomp to your heart’s content.
Chef Melissa Perello of Frances has been a fixture at the Saturday Ferry Plaza Farmers Market for many years. Even when this well-known Bay Area chef was between restaurants, she still made it down regularly to see her favorite farmers, scope out the produce, and check in with fellow chefs. Now that Melissa is behind the helm at Frances, her much lauded restaurant that opened last December, she can once again be found at the market every week pushing her chef cart through the crowds, tasting, smelling and sampling for her menu of new American classics.