Skip to Navigation Skip to Content

Chefs & Cooks

Let Us Entertain You


Sweating it out: Hubert Keller DJs with Frenchy Le Freak

I've been thinking a lot about cooking shows and their hosts lately (in particular, for our upcoming August food issue—stay tuned and you’ll see why).

What makes someone so popular? What makes a show click?

Inside the Kitchen

For some, cooking is therapeutic. For me, it’s watching people cook that soothes me—that’s why when I had cable, the Food Network was my go-to channel. I actually felt like Rachel and Giada were my buddies. But as TV chefs often lament, we still don’t have smellivision—or tastevision for that matter—which means we don’t get to experience the full effect of a well-cooked meal.


Deer-Free Sushi

Last Tuesday, I met my friend Tasha at Sebo—her hands down favorite sushi restaurant in the city, and maybe even the world. It was a timely visit since I had just read “Waiter, There’s a Deer in My Sushi”—one of the most emailed New York Times articles that day—about how chefs in Japan are dealing with the tuna shortage. Anyway, one extreme solution was to use smoked deer meat for its maguro-red color (ew). Horsemeat was another solution, but I’m not going there.

Here Comes the Judge


Hopfinger vs. Tucker. Where do you put your money?

I’m one of those…how shall I say…opinionated individuals. Even when I’m really trying not to express obvious displeasure or great thrill, I’m an open book. This quality makes me a terrible poker player (4 aces! Whoopie!) but a good source for candid, genuine, often unsolicited, advice and recommendations. Tonight I'm attending an event that is tailor-made for my particular skill set.

A Sushi Secret


Nobu-san at work.

One day my friend Jen was walking along Balboa and stumbled upon Tekka—a diamond-in-the-rough, 10-seater izakaya/sushi spot in the Richmond. It’s a true mom-and-pop run by Nobu and Yoshimi, a husband-and-wife team from Japan, and while the rules are extensive, the end result is more than worth it.


The wait.

Hot Chick


Picadillos at Piqueo's

Hamburg Heaven


The best is yet to come: Clown Alley becomes Pickles.

Friends, we’re about to become a world-class burger town. If you were among those who scoffed when Daniel Boulud first presented his $40 foie gras stuffed burger at his restaurant in NYC, thinking it would never come to our shores…well, let’s just say you might be eating crow.

Happy Kikkoman Day!


Happy 50th, Kikkoman

If you’re craving sushi, today’s the day to fill up your soy sauce dish (and sake cup) and make a toast to Kikkoman, because this is Kikkoman Day.

Back on June 5, 1957, Kikkoman Soy Sauce launched its North American headquarters here in SF, and in recognition of the company’s success, Board of Supervisors President Aaron Peskin named June 5 Kikkoman Day.

Spice Is Nice


Ruta (exuding confidence and ease)                   Me (looking stressed but having fun)
                                 
Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's