Cheesemongers are great at their job if they successfully convey what the original purveyor would want us to know. The Cheese School thrives with these erudite cheese connoisseurs who teach a rotation of classes to the not nearly as cheese-educated among us. If you’re interested in expanding your knowledge of cheese, seeking a unique date idea, or crave an atypical night out with friends, The Cheese School a delightful (and delicious) didactic destination makes.
Last Friday, the final piece of the new Bay Bridge was laid (it weighed two million pounds). It marks the completion of the largest structure of its kind anywhere in the world. The new Bay Bridge is scheduled to open in 2013, so don't start revving your engines just yet.
It all started with a tweet. Or actually, two tweets.
On Wednesday night, Mike Monteiro (@Mike_FTW) tweeted “Dear SF Mayoral candidates, none of you has managed to convince me you don’t have your head up your ass. And you’re running out of time.” A few hours later, he had something new to add: “I am urging all San Franciscans to write-in “Mat Honan” for mayor. He’s passionate and he loves the city. Who’s with me?”
And like that, an Internet meme was born.
Two words: beer cocktail. It might sound counter-intuitive, but you've probably had your fair share. Take, for example, the classic "shandy," equal parts beer and ginger beer, or the Mexican michelada made with beer, lime juice, hot sauce, and sometimes tequila. Bartenders love to take classic combinations like these and add their own epicurean spins. At Rye, co-owners Jon Gasparini and Greg Lindgren came up with Michelada rendition called the Tijuana Brass made with a can of Tecate, a splash of mezcal, fresh-squeezed lime and jalapeño syrup. "This is a great warm weather drink," says Lindgren. "So it goes up on our chalkboard as a special when we get some reliably warmer days like right now."
As New York City prepares for its citywide bike-share program, San Francisco is getting its own taste of bike-sharing. This week, the Recreation and Parks Department, in collaboration with three local bike rental companies, unveiled its newest project: Parkwide, a park to park rental service where you can rent a bike in one place and drop it off in another.
Bike rental is nothing new in San Francisco. Places like Blazing Saddles, Bike and Roll, and Bay City Bike have been outfitting tourists with hybrids and tandems for years. But Parkwide’s flexible drop-off design sets it apart from the ordinary bike rental and puts it more in the realm of bikeshare.
Just as salsa dancing and tango waltzing attract their steadfast followers, so does ’80’s music. I’m serious.
Cat Club has been hosting Thursday night ‘80s night for as long as I’ve lived here (and possibly much longer). I know because it was a stop on one of my first dates in the Bay Area. The one where the guy, who smelled rank, made me drive, and we bounced from club to bar to club handing out flyers for some show he was trying to promote. Then he gave me $1 for gas. Terrible.
My son was a colicky baby, wailing for hours and up before dawn. To comfort him—and escape our cramped apartment—we would take long walks. Fortifying coffee in hand and baby in pouch, I’d scale Folsom Street and then spiral up to Bernal Heights, where we could find nature without leaving San Francisco. Once I saw an owl gripping a branch, looking back at us with agate eyes. We kept up the ritual after the fussy baby turned into a happier toddler, and we would walk side by side. Max was just 2 when he surveyed the view and said, “Our city.” Some people argue that SF is no place to raise a kid, but I’ve always felt differently.
Newsflash: it's cherry season in San Francisco. Local chef Robert Leva says they've been getting progressively better each week. He gets his at the Marin Farmer's Market, then uses their natural sugary-sour hit to play with the rich meaty flavors in a Liberty duck dish now on the menu at Salt House. Pretty to look at, sweet but not overly so, cherries work equally well in desserts and savory dishes. So don't be surprised if you see them popping up all over the place right now. Here's how some other local pros are cooking them.