Chefs & Cooks
The mad scientist at work.
Who is this mad man, what the heck is he doing and why did I take his picture for 7x7's upcoming May issue? (Guess right and I'll tell you.) A look into the future of food in SF coming to a newsstand near you...
Everything is covered in chocolate at Kika’s Treats, including honey cakes and homemade graham crackers.
I recently attended the open house for La Cocina, “a nonprofit shared use commercial kitchen and business incubator… founded to serve as a platform for low-income entrepreneurs launching or expanding their food business.” (Thank god for websites and their business mission statements.)
photograpy by Frankie Frankeny
I’m a big fan of liqueurs, and an even bigger fan of food photographer Frankie Frankeny, so when she invited me to an “Amber Tasting Lab” at her SoMa studio last Monday, I was there—along with a few dozen of the city’s best bartenders and pastry chefs. They were making samples of cocktails and desserts they’ve created using Macallan Amber: a liqueur made from Macallan single malt scotch, flavored with pecan and maple.
I was just blogging last week about how lots of people would love to cook more, but feel a little overwhelmed by it all. As my little contribution to solving this problem, I’m going to give you one of the easiest recipes you’ll ever attempt: my dad’s carbonara. It’s both lighter (no cream) and tastier (more contrast) than your usual carbonara. Best of all, it comes from an East Coast bookie who’s been cooking since he’s been in short pants. That kind of experience can’t be bought at Le Cordon Bleu.
1 lb. spaghetti
Full disclosure: I’m good friends with Gerald Hirigoyen, one of the most lovely, talented and hospitable chefs in town. In fact, we took a trip to Spain together about two years ago to this day. The coldest winter Spain had seen—snow on the beach in San Sebastian; the streets of Barcelona virtually empty as everyone tucked into cafes to escape the brutal winds and warm up with cigarettes and decadently soupy hot chocolate.
photography by Sam Lee
Judging from some of my friends, there are lots of people in this city who would like to learn to cook, but feel overwhelmed by the time it takes to find a good recipe, shop, prep and put the meal together—times seven days a week. Enter The Full Plate (thefullplate.com), a “store” that’s actually more like a commercial-grade kitchen, where folks can cook up to 15 meals at a time with nearly everything taken care of.