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Craftsman and Wolves Hires Star Pastry Chef for New Russian Hill Spot

Craftsman and Wolves, the patisserie-cafe in the Mission you love so much is opening up a new location in Russian Hill. Between Polk and Van Ness, this second wave of scrumptious pastries like The Rebel Within and 4505 Smoked Ham and Cheese Twist, will be joining new baked brilliance created by 2011 James Beard Award Winner, Angela Pinkerton.

Q&A With Aaron London, Chef-Owner of Al's Place

Three years after Ubuntu, Napa's groundbreaking vegetarian restaurant, closed, former executive chef (and James Beard Award Nominee) Aaron London just opened his own 45-seat eatery in the Mission.

Tahoe Thanksgiving Dinners with a View

The Living Room at the Ritz-Carlton Highlands

For this year's Turkey Day, don't let your view be of your grandmother's wallpaper or the back end of the honeyed ham.

You're Invited: Support Wine and Wishes This Saturday at the Metreon

One of the Bay Area's loveliest culinary experiences returns this weekend, as the Greater Bay Area Make-A-Wish Foundation stages their annual Wine & Wishes event at the newly redesigned City View Room atop the METREON.

Attendees are guaranteed a world-class food and wine exploration that could only be held in San Francisco, with stunning and creative presentations from renowned executive chefs including Mark Dommen (One Market), Gerald Hirigoyen (Piperade), Matt Masera (Wayfare Tavern), Roland Passot (La Folie, 2012 Piggies Wiinner for "Best French Restaurant"), Hoss Zaré (Zaré at Fly Trap)—plus special presentations from Chef Michael Weller and the students of the California Culinary Academy.

Pier to Plate Series: The Plate @ Quince

For the third and final installment of our Pier to Plate series we went behind the scenes with Quince Chef Mike Tusk to get a good look at his own technique for preparing a wild caught local California King Salmon. Watch as he prepares, fillets and serves us some Salmon Tartare (and cured fish) with wild fennel pollen, cucumber and caviar.

Chef Chris Kronner: Out of a Job and Life is Beautiful

Yesterday, the New York Times was full of relevant food news, from the hopeful (White House garden) to the bleak (the number of talented chefs out of jobs).

Which Chef Does Eric Ripert Think is an S.O.B?

Chef Eric Ripert of NYC’s Le Bernardin was in town last week to promote his excellent new cookbook, On The Line (Artisan). Co-authored by Christine Muhlke, it’s a look behind the scenes (danger, drama!) at one of the country’s most revered fine-dining restaurants. Twenty years into it, Ripert has a lot to say.

Ripert is close friends with chef Laurent Manrique of Aqua, so he’s spent more than the usual amount of time eating around SF. Ripert and I sat down for dinner the other night and had a chat. Turns out he's a seriously nice, soft-spoken guy.

Jamie Lauren: 10 Things I Haven't Done In Years

My life consists of working. All. Of. The. Time. When I am not working I attempt to maintain some sort of normal life—like see the dentist, clean the bathroom or get the dishes out of the sink and into the cupboard. Since graduating from the CIA Hyde Park I have not:

SF Chefs with Blogs

Here’s how you know blogging has reached the mainstream: chefs — notoriously short on time, and mostly workaholics — have somehow made time for the pursuit. Some blogs, such as the one kept by cook Richie Nakano of Nopa ( offer a behind-the-scenes look at a busy SF restaurant. Others, such as the one written by Brett Emerson, owner and chef at the forthcoming Noe Valley restaurant Contigo (, chronicle the harrowing process of opening a restaurant in the city.

Aziza chef Mourad Lahlou vs. Paula Wolfert

What do Aziza chef-owner Mourad Lahlou and Sonoma-based Moroccan food expert Paula Wolfert have in common? Not much, as it turns out. I just spent the weekend at the annual CIA Worlds of Flavor conference, where old guard and new guard rubbed shoulders, swapped recipes and took in demos on everything from Syrian pastry making to live fire grilling. It’s one of the more well-organized and inspirational food conferences out there; you should consider putting it on your calendar for next year, when the theme will be street food of the world.

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