Skip to Navigation Skip to Content

secret recipe

Secret Recipe: Blue Bottle Coffee's Pixie Tangerine Chiffon Cake

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

In the August Eat+Drink issue, which hits newsstands July 28, we interviewed Blue Bottle Coffee pastry chef Caitlin Williams Freeman about her Alamo Square dining room. She also shared with us her recipe for a Pixie tangerine chiffon cake, artistically crafted in the style of painter Wayne Thiebaud. Pixie tangerines also happen to be the official fruit of her hometown of Ojai, near Santa Barbara.

Secret Recipe: Slow-Cooked Pork Sugo from Perbacco

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

In the July 2011 issue, pastry chef Emily Luchetti (of Waterbar and Farallon) obsessed over her favorite comfort food: red sauce. "I mean something like marinara, Bolognese, or even just straight grape tomatoes with basil," she says. "If I get it at a restaurant, I like Perbacco's canneroni with pork sugo." We've got the recipe for the sauce, which goes nicely with canneroni pasta and some ricotta salata on top. 

Secret Recipe: Shrimp and Grits from 1300 on Fillmore

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

1300 Fillmore's chef David Lawrence dresses his shrimp and creamy grits in a buttery sauce that has just a hint of Southern-style barbecue. Any stone-milled grits will work in this recipe, but Lawrence recommends Anson Mills coarse white grits, which you can find here

Secret Recipe: Warm Egg Salad Sandwich from Il Cane Rosso

 

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Il Cane Rosso in the Ferry Building Marketplace makes their egg salad ahead of time and then assembles the sandwich short-order style using Acme focaccia. The secret's in their house-made bagna cauda butter, which they spread on the focaccia slices before topping them with the egg salad and aged provolone and toasting it all open-faced before serving.

Secret Recipe: Pistachio Meatballs from Zare at Fly Trap

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Makes 5 servings

2 eggs

Secret Recipe: Chicken and Dumplings from Leopold's

As children, brothers Albert and Klaus Rainer had their mom's chicken and dumpling soup every Sunday. At their Russian Hill restaurant Leopold's, they recreate the family recipe with tender, herbed dumplings floating in a clear chicken broth with diced vegetables. It's pure comfort food and one of our "Best of the City" picks in the June 2011 issue of 7x7.  

3-pound whole chicken

4 quarts chicken stock

3 onions

2 carrots

Secret Recipe: Cumin-Scented Lamb Sliders from Bocadillos

Owner Gerald Hirigoyen named his FiDi restaurant Bocadillos after the little sandwiches of the same name in Basque cuisine. These lamb sliders are a favorite among the lunch crowd during the week, and the recipe comes from Hirigoyen's 2009 cookbook, Pintxos: Small Plates in the Basque Tradition (Ten Speed).

Makes 4 small burgers

Secret Recipe: Vegan Devil's Food Cake from Greens Restaurant

This chocolate-lovers cake from chef Sandi Sumaylo of Greens Restaurant is dark, dense, and, believe it or not, vegan. Make it for Easter dinner or someone’s upcoming birthday. You can tell them that in March, Twitter’s Biz Stone (a vegan) made his birthday wishes over the cake topped with candles.

Makes 1 cake

Secret Recipe: Golden Gate Martini from Top of the Mark

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

With more than 100 variations on its menu, clearly Top of the Mark is a martini bar. The Golden Gate is one of the skyward lounge’s most-requested martinis—definitely worth shaking up after work before the weekend starts.   

Secret Recipe: Spinach Sformato from Cotogna

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

To make chef Michael Tusk’s spinach sformato—a bright green custard with a ricotta-like texture—you’ll need a couple of small ramekins like these from Williams-Sonoma. Tusk likes to use Bloomsdale spinach, a sweet, buttery leaf that’s never bitter and can usually be found at the Country Line Harvest stand at Tuesday’s Ferry Plaza Farmers Market.

Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's