courtesy of The Great Tortilla Conspiracy
1. Corn Fed
1. Spring Sprouting
This is that great time of year when root vegetables and caramelized braises give way to signs of spring. We’re seeing some of the seasons’ finest vegetables making their debuts on menu around town: Jardinière is serving Prather Ranch lamb with fava beans and spring onion, Millennium has artichokes al cartoccio with roasted fennel; spring garlic; spicy seitan sausage and Meyer lemon, and at Pizzeria Delfina you can order a side-dish of first-of-the-season asparagus topped with lardo butter.
Last weekend I judged at the SF International Spirits Competition, a great event that brings spirits experts from around the country to taste and judge which are the best vodkas, gins, whiskeys, piscos, liqueurs, etc. Many of the best spirit bottlers in the world do submit their products, so, yes, it can be a great tasting experience. However, with the great also comes the not-so-great, as can be seen in the flight this poor panel was tasting. I'm not sure which category this rainbow of artificial coloring fell under, but it couldn't have been fun to put these things in one's mouth.
Green beer. Everyone makes fun of me for having my ritual St. Patrick's Day toast with a glass of chromatologically-enhanced beer. And of course, it is a silly and cheesy practice, but that's why I like it. Beer just seems to taste good when it's green and the day is the 17th of March. Naturally, I'm listening to the Pogues’ If I Should Fall from Grace with God (their best album, and don't even try to tell me otherwise) as I write (and drink). Green beer also tastes better when consumed with a shot of Jameson before noon on St. Patrick's Day.