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Mushrooms: The Black Market

What’s exported to Europe from here, but underappreciated at home? The Bay Area’s black trumpet mushrooms, according to Connie Green, the owner of Wine Forest Mushrooms and long-time forager of wild fungi for some of the Bay Area’s top chefs—from Todd Humphries of Martini House to Thomas Keller of the French Laundry to Hiro Sone of Ame. Green ships out her prized trumpets, which she says grow better here than anywhere else, to cities like Barcelona and Paris. “But only a few chefs [here] really know what to do with them,” she says of what she calls the “blue cheese of mushrooms” because of their full flavor. According to Green, these select chefs include Traci Des Jardins, Mark Franz and Charles Phan.

Michael Tusk's Mind

I'm in the midst of working on a feature story for our April issue, and I don't think it's giving away too much to tell you that in the course of researching the piece I've been spending a lot of time with Michael Tusk, the chef/owner of Quince restaurant. I'd even like to think that in the course of these last few weeks, we've forged something of a nascent friendship. Today, in the midst of a spirited discussion about spring's finest ingredients, Mike grabbed my notebook and started sketching out his vision for a tribute to asparagus, a four-part dish that will likely debut on his tasting menu within the next few months.

Q&A with Yoshi's GM Andrew Generalao


Andrew Generalao, GM of Yoshi's San Francisco
Photo courtesy of John A. Benson Photography

Yoshi's was just awarded 3 stars from the Chronicle. Has your job just gotten harder, or are you able to breathe a bit easier now?

7 Food Finds


Happy Year of the Rat!

Check out these 7 things—all happening this week.

1. You calling me fat?: Fat Tuesday’s today, so join in the debauchery at Townhall and then plan your 40 days of meat-free living. For inspiration, check out Millennium’s Eric Tucker, who’s doing a cooking demo and signing his latest book The Artful Vegan on Saturday at 11:15 a .m. at the Ferry Building Marketplace.

Here's the (Pacific) Catch

 

The latest Pacific Catch, on 9th Avenue
 

 

7 Food Finds

Check out these 7 things—all happening this week.

1. A tailgating touchdown: Impress your pals by ordering Luna Park’s Tailgate Platter for Superbowl Sunday (the restaurant will take orders this Friday through the end of the game on Sunday). For some of us, it’s not about who wins or loses; it’s about the food—Niman Ranch BBQ chicken and ribs, coleslaw, French fries, beans and mashed potatoes.

Campton Spices It Up



I want to make this clear: Srijith, the executive sous chef of Campton Place Hotel restaurant, is not the kind of guy who's made his career cooking up a curry of the day. Before he arrived in SF, he was a chef at Deep End—an award-winning Conde Nast restaurant in the Maldives where the menu is Mediterranean.

Conduit: An Early Report


Conduit's sleek interior.

7 Things in Food

Check out these 7 things—all happening this week.

1. Green delivery: This is the first full week that Grub Hub—online delivery guide and ordering service—is purchasing carbon offsets for every delivery.

2. Dine like it’s 1998: In celebration of 10 years in business, Absinthe is rolling back prices on signature dishes and cocktails from January 20 to February 1.

3. Go ‘shroomin’: Black Truffle dinner at Palmetto is tonight (January 22 at 7 p.m.). Start with beef carpaccio and shaved celery salad, move to pasta, then roasted guinea hen and finally a duet of desserts.
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