Mimosas and Bloody Marys may dominate the brunch-beverage rankings, but MateVeza is aiming to change all that with their line of caffeinated brews, which derive their buzz from yerba mate. With a brew that packs both alcohol and caffeine, it's no wonder they're promoting the concept of "Beerunch," a magical time when drinkers can knock back a couple of brews without returning to bed by 2 pm.
Beerunch will be in full swing this Sunday, and the MateVeza folks have brought a lot of good friends along for the ride, with their rare brews in tow. The event boasts seven beers in total, each paired with a different brunch dish. San Diego-based Ballast Point's beloved Sculpin IPA, which is rarely found on draft in these parts, will be paired with huevos rancheros, while Sierra Nevada and Dogfish Head's second Life & Limb collaboration (also a draft rarity) will go head-to-head with Medjool dates wrapped in Niman Ranch bacon.
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
Okay, so you've been scrambling to plan your own barbecue celebrating the Giants smoking the Texas Rangers in their World Series showdown. You need a few cases of beer, a couple of pounds of meat and veggies and other accoutrements, right? Well, that's absolutely nothing compared to the World Series prep Public House and Mijita (ground zero for drunken revelers) are putting on for the first two games.
Here's our "World Series By the Numbers" down at the ballpark, courtesy of John Epperheimer, Director of Operations at both restaurants:
Although the soccer players do most of the sweating, we spectators have a lot of eating, drinking, and TV-screen heckling to do in honor of the 2010 World Cup. The question is, which destination will best satisfy our bellies? Here's a solid line up of city spots fit for the entire spectrum of World Cup fanatics.
Kezar Pub, 770 Stanyan St., S.F.
I started writing about SF’s food scene during the height of the dot-com boom, but that means I also saw it through the bust, when South of Market looked like a ghost town and restaurants like Azie, which really represented that era to me (cutting-edge $30-plus entrees) closed, and not surprisingly.
Still, I’ve witnessed nothing ravage the city’s restaurant landscape like this current recession. It’s been like a wild fire. But right now, I’m happy to report that there’s new growth: The wildflowers are emerging from the forest floor. (Nothing a writer likes more than an extended metaphor.)