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Roxanne Webber

09/12/0710:32 am

Two's Company

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Five of the city's best cheese purveyors divulge their ultimate wine pairings.

by Roxanne Webber
posted September 12, 2007 10:32AM
Five of the city's best cheese purveyors divulge their ultimate wine pairings.

back in black

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09/11/072:41 pm

Thrill of the Hunt

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Since house-hunting can be a blood sport, here are a few weapons to keep at your side.

by Roxanne Webber
posted September 11, 2007 2:41PM
Since house-hunting can be a blood sport, here are a few weapons to keep at your side.1. It’s nearly 5 o’clock, and you’ve got one more open house to go. Recharge with an all-natural, 10-calorie Hi-ball Sparkling Energy Water. This reformulated version gets its moxie from ginseng, taurine and guarana. $2.25; available at Whole Foods, 399 Fourth St., 415-618-0066
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08/21/0711:31 am

Package Deal

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Make yourself an inspired lunch—for work or for pleasure.

by Roxanne Webber
posted August 21, 2007 11:31AM
Make yourself an inspired lunch—for work or for pleasure.


"WE HAVE SO MUCH RESPECT FOR MR. [CHUCK] WILLIAMS, we decided to name his favorite sandwich after him."


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08/14/0712:19 pm

In Bloom

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All around town, everything is coming up roses.

by Roxanne Webber
posted August 14, 2007 12:19PM
All around town, everything is coming up roses.Everything seems to be coming up roses—or orange blossoms, or lavender—as bars and restaurants across the city add floral elements to their creations. Here’s a bouquet of some of the most interesting offerings.

On the edge of the Tenderloin, Saha (1075 Sutter St., 415-345-9547) perfumes tiger prawns with a sauce of rose water, mint and cilantro.

Piperade (1015 Battery St., 415-391-2555) delicately scents its beignets with a hint of orange blossom.
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07/20/072:56 pm

Dressed to Kill

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With a proper arsenal of salad fixings, all you need to do is toss and serve.

by Roxanne Webber
posted July 20, 2007 2:56PM
With a proper arsenal of salad fixings, all you need to do is toss and serve.

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07/11/0711:48 am

Getting Your Goat

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With Chocolate Cabernet and 10 other ice cream flavors now at Whole Foods, Laura Howard is tinkering with the idea of starting an operation in Europe.

by Roxanne Webber
posted July 11, 2007 11:48AM
With Chocolate Cabernet and 10 other ice cream flavors now at Whole Foods, Laura Howard is tinkering with the idea of starting an operation in Europe.When Laura Howard’s grandmother passed away in 2003, Howard brought a 1942 Southern Living cookbook and a hand-cranked ice-cream maker back from her grandparents’ West Virginia farm to her home in L.A. It inspired Howard, then an advertising and film producer, to churn out ice cream at a dinner party—ice cream made of goat’s milk, that is.
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07/11/0710:56 am

Making It Small-Time

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These entrepreneurs have commited themselves to exquisite ingredients and handmade processing, in the name of love. (And a little bit of money.)              

by Robin Rinaldi, Roxanne Webber
posted July 11, 2007 10:56AM
These entrepreneurs have commited themselves to exquisite ingredients and handmade processing, in the name of love. (And a little bit of money.)              


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