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Miscellaneous

The Squeaky Wheel Gets the Grease


Flight Essentials: Pedigreed Peaches

I’ve been meaning to recount this story for a few weeks now, ever since I returned from Alaska. You know how flying can be the most terrible, soul-sucking, depressing experiences ever? And you know how terrible it is to watch poor souls jockeying for the precious few amenities offered by the bankrupt airlines?

The Order of Things

Granola, yogurt and fresh fruit—how would you organize them into a bowl?


The gorgeous granola at La Boulangerie

Inside the Kitchen

For some, cooking is therapeutic. For me, it’s watching people cook that soothes me—that’s why when I had cable, the Food Network was my go-to channel. I actually felt like Rachel and Giada were my buddies. But as TV chefs often lament, we still don’t have smellivision—or tastevision for that matter—which means we don’t get to experience the full effect of a well-cooked meal.


Me and My Berry Bowl

Does anybody out there have a berry bowl, or know what one is?

I had never even seen or heard of them until a few months ago. Over Memorial Day weekend, I reunited with my parents and close family in Vermont. It was my cousin Pete’s graduation from Middlebury (my alma mater) and former President Clinton was the speaker—all worth a cross-country trip. As my father ceaselessly reminded me, it had been 12 years since my graduation, however, much to my relief, not much had changed. In fact, it felt like I’d never left.

Land of Giants


Behold, a 68 pound cabbage.
Photograph by Bob Hallinen/Anchorage Daily News

This may be the last you’ll here from me. No, I’m not quitting—I’m just headed to Alaska. Maybe I’ve just read too many books and Outside Magazine articles about the back-country, about bear attacks, freak snow storms and innocent San Franciscans that get lost in the woods and eaten alive by black flies, but I feel convinced (OK, semi-convinced) that you can check into Alaska, but you may never check out.

Lunch Hour


Summertime makes me feel fine.

This is what I did Friday. I worked from home on our upcoming August food issue and when I thought I couldn’t stand to look at my computer any longer, I made lunch.

Lunch was Bubalus Bubalis fresh mozzarella [realmozzarella.com] made from the milk of water buffalo raised in California (and sold at Tomales Bay Foods). It tastes nothing like the tasteless, rubbery fresh mozzarella you can normally find—the taste is rich and it has a soft, almost spreadable texture.

What’s in a Name?


Kissui Kiss

Something Good Going On


The goods: Beer, peanut butter, olive tapenade and cream;
eggs, mango cake, chicken salad; pea shoots, Chinatown duck,
roasted red peppers, ricotta, beef tenderloin...

No matter what senior eat + drink editor Sara Deseran and I say to people, they don’t believe that our jobs are not always heaven-sent. Food writers aren’t allowed to complain about the daily grind…I get nothing but withering looks when I tell people that I wish I could spend a night at home on the couch, eating cereal for dinner. Sure, there are loads and loads of perks, but at the end of the day…well, it’s work.

Here Comes the Judge


Hopfinger vs. Tucker. Where do you put your money?

I’m one of those…how shall I say…opinionated individuals. Even when I’m really trying not to express obvious displeasure or great thrill, I’m an open book. This quality makes me a terrible poker player (4 aces! Whoopie!) but a good source for candid, genuine, often unsolicited, advice and recommendations. Tonight I'm attending an event that is tailor-made for my particular skill set.

Sweet Charity


Clockwise from top left: Des Jardins, Florence, Bloomfield, Williams-Sonoma founder Chuck Williams (who'll be honored at the dinner), Keller, Falkner, Fox, Cosentino.


I’m a big believer that more is more. Though it’s fun, and often revelatory, to go to a restaurant and enjoy a particular chef’s talents, it’s even more fun to eat your way through an event that combines the efforts of, say, seven of the country’s best chefs.
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