For the last decade or so, Clement Street's Burma Superstar has drawn the devoted, who wait for an hour or more, to dine at the cult favorite eatery. But in fact, the restaurant had been a quieter neighbor in the Richmond since 1992. Why the sudden fuss? It has something to do with that now-legendary tea leaf salad.
“I’m Mr. Cinnamon,” grins Joe Cannella, at the Craft Spirits Carnival at Ft. Mason where he was offering samples of his Cannella Cinnamon Cordial. His first batch, made at the Seven Stills Distillery in Dogpatch, sold out shortly after its release late last year. His fourth batch has just been bottled.
About two years ago, Michelle Pusateri, the classically trained pastry chef and founder of Nana Joe’s granola, started blending limited edition batches in collaboration with her chef friends. Brandon Jew of Mister Jiu wanted a touch of Chinese five spice. Brooke Mosley of Outerlands requested carrots, so Pusateri roasted some, then pureed them and used the mixture to coat oats. The latest version to hit shelves is the Josey Baker Adventure Blend, in partnership with everyone's favorite tattooed baker of Josey Baker Bread.
If they gave out trophies for techie awards, Michelle Zatlyn's case would be full.
Give us your tired, your weary... we'll have them feeling right again with a sweet that's arguably even more American than apple pie. That's right, the chocolate chip cookie in all of its buttery, brown-sugar laced, chocolate-studded form.
A local marijuana reporter opens his notebook and shares all the latest gossip and happenings in the San Francisco Bay Area's budding cannabis social scene. Here's what's happening this month.