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Laïola

The Year In Review: Food Trends of 2009

Oh 2009, we hardly knew ye. But now with (gulp) exactly two weeks left in this year and this decade, it's time to look at the food trends of 2009.

Piggy Dinner Menus and Dates

To celebrate our Eat & Drink awards (a.k.a the Piggies, thusly named because winners receive their own bronze pig statuette) we convinced seven of our winning restaurants to host pork-centric dinners on Monday nights throughout the month of February.

Participating restaurants: Ozumo, Delfina, La Folie, Slanted Door, Laïola, Nopa and Kokkari—check out some of the amazing pork concoctions below. Smoked bacon cocktails and more! Behold below, the dates and menus—call restaurants directly to reserve your table!

Monday, February 9 - Nopa, Delfina
Monday, February 16 - Kokkari
Monday, February 23 - La Folie, Slanted Door, Laïola, Ozumo

 

Brave Enough to Eat a Pig Head?

Last Monday, we threw our annual Eat + Drink Awards party, where we revealed our picks for the 5 Best Restaurants in the City and also announced the winners of the Eat + Drink Reader's Choice Awards. In addition to a healthy buzz from the Bulleit Bourbon cocktails, all the honorees walked away with a bronze pig (we like to think of them as the SF restaurant scene's version of the Oscars). Check out the video from the party below (we're just as fancy).

Alice Waters Can Feed 20 People With 2 Cauliflowers?

While we’re used to hearing dreamy, Californiafied quips from Alice Waters, in NYC, they don’t even know what to do with it. A week ago she was at the Food Network New York City Wine & Food Festival where she spoke on “A New Agenda: Food” with New York Times Magazine editor Gerry Mazorati. According to WWD, which excerpted some of the conversation (which I found by way of the always resourceful Eater), Waters—when asked about the elitism associated with foodies—said:

“I bought two cauliflowers at the farmers’ market today. It cost me $4.20. I could have fed 10 to 20 people with them. You just need to know how to cook.”

Taking this into consideration, I called up a few people that know how to cook to ask their opinion. Although more than one alluded to the fact that the idea of feeding 20 people with two (hopefully large) heads of cauliflower might be best applied in a third world country, I did get some creative—if hopeful—answers.
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