Will 2012 be remembered as the year of ash? Chefs at hot San Francisco restaurants like AQ, Central Kitchen and Maverick are using ash in their cooking with increasing regularity. They'll deeply char everything from corn husks to wood and vegetables, using the ashy byproduct to create intricate flavor on the plate.
Perfect fried chicken is easy to spot. Light, crackly crust must give way to juicy, flavorful meat, and the ratio of crust to bird has got to be spot on. When it's right, the perfect fried chicken is one of the fastest tickets to pure comfort. Our five must-tries span from a hole in the wall to fancier restaurant fare—enough to get any aficionado through the summer months.
March 28 and 29
Treatful, the "Anti-Groupon," Brings Online Gift Certificates to Acclaimed Restaurants into the 21st Century
According to the National Retail Federation (NRF), we Americans are in the process of spending around $28 billion on gift cards this holiday season, with 80 percent of us choosing to buy at least one, spending an average of $43.23 per card.
There’s nothing new about gift cards, of course, but what is new in 2011 is the effort by a number of local startups to attack the traditional, impersonal sort of card with a new, much more personalized online approach.
Now there’s a fourth to add to the list – Treatful – co-founded by two Stanford business school grads, Brent Looney and Hoon Kim.
Upgrade your usual store-bought Super Bowl eats and try these recipes cooked up by local chefs and bartenders from Maverick, Hog & Rocks, Public House, The Pilsner Inn and The Brixton.
3 lbs chicken wings
2 quart chicken or pork fat (vegetable oil is fine too)
1/2 gallon water
1 cup salt
2 cups Tres Agaves nectar
1 whole head of garlic
We just got off an Outside Lands press conference call with Kings of Leon singer Nathan Followill, Eugene Hutz of Gogol Bordello and Scott Youklis, head chef at Maverick. They're just excited as we are to eat our hearts out and listen to the good tunes coming our way August 14th and 15th.
Last week I joined chef Scott Youklis of Maverick restaurant as he checked items off his shopping list and sampled some early stone fruit varieties. Maverick is one of over a dozen local restaurants that will be participating in a nation-wide campaign called “Dine Out for the Gulf” next week. It’s an event spearheaded by Jimmy Galle, owner of Gulfish, a local company that supplies restaurants with crawfish, blue crab and shrimp from the Gulf region. From June 10–12, Maverick will donate 10 percent of all sales to communities impacted by the oil spill.
So, although I'm down in Mexico working on an article, I was able to spend a day tasting tequila with Tres Agaves' Eric Rubin. In addition to Tres Agaves, Rubin is also involved in a new Mission District restaurant that he's opening with Maverick chef/owner Scott Youkilis. Called Hog & Rocks, it's slated to open next month on the corner of San Carlos and 19th streets. Here's the scoop, straight from Guadalajara.
Why Hog & Rocks?