The Exploratorium knows how to throw a party, and for the third year, they've turned their annual fundraising event (100% of proceeds from the event go to the museum's programming) into a grand 'ole time.
Thanks to the continued popularity of the now widespread mixology movement, everyone's getting behind the science of the drink. Learn the physics, chemistry, and biology about everything from alcohol's components and cocktail creation to inebriation and the dreaded hangover—all while sipping a martini, of course. SF's best mixers—Bloodhound's Brandon Josie, Ricky Paiva and Russell Davis of Rickhouse, former Rye bartender Doug Williams, and more—will be on hand to concoct a killer combo.
Once upon a time, spirits steeped with herbs (like Aperol, an Italian bitter liqueur) were considered restoratives to treat mind, body, and even hangovers. Throw together a curative for whatever may be ailing you New Year's Day with The Kerouac from Burritt Room bartender Kevin Diedrich.
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you want to make at home, send us an email. Your wish may just end up on the blog, along with the actual recipe from the chef.
No doubt by now you've been to several holiday parties already, and are probably planning your own as well. This means you'll need to mix up some drinks to knock their socks off. Get ready for the big night with the help of a true pro, H. Joseph Ehrmann (proprietor of Elixir and Nightclub & Bar Magazine's 2010 Bartender of the Year), who's putting on a Mixology 101 class this Wednesday, December 15th.
A modern, undulating ride of LEED-certified design, Bar Agricole might be the most stunning tavern to ever touch down in San Francisco. The fact that the high-concept, farmcentric tavern is located on one of the most scrappy blocks of the city makes it all the more fascinating. We talked to Thad Vogler, the mad genius behind it all. Just don't call him a mixologist.
I'm in St. Helena for an excellent conference at the CIA. I spent my morning listening to powerful talks from sustainability pioneers Fedele Bauccio of Bon Appetit Management Company and farmer Lee Jones of The Chefs Garden. What an inspiration those men are. But that's another story for another day.
After a spate of great weather, it looks like we’re in for a chilly and wet New Years. The return to cold weather got me thinking of a subject I love—ice. We were perhaps the first to chronicle the emerging ice mania of SF cocktails bars over a year ago, and it hasn’t stopped. Around town bartenders, in passionate belief that the ice seriously impacts the drink experience, are still obsessing over their cubes and chunks and spears of frozen water.
1. Cheap and Cheerful
The economy has got people drinking cheaper bottles of wine. But learning something along the way. As a sommelier in a high-end restaurant told me, “Maybe wine drinkers are learning that often what makes wine expensive is not only high quality, but things like fashion and availability.”
2. DIY Everything
Bartenders started the DIY trend a couple of years ago by making their own bitters. But now witness the portfolio of shrubs (syrups made from fresh fruit and vinegar) from Nopa’s Neyah White and the tonic water made with cinchona bark and assorted herbs and flowers from her backyard made by Pizzaiolo’s Cate Whalen. What’s next? Glass blowing?
The better part of Wednesday's Dining section in the New York Times was given to their coverage of so-called winter drinks. But instead of toddies and warmers they talked instead about rum, though not the hot and buttered kind that would seem appropriate for this time of year. Rather it was aged rum in a tasting column by E Asimov and an article on the revival of rum-based tiki cocktails puncturing the mustachioed seriousness of the hardcore bartending set.