Chefs & Cooks

Pisco Sour: The  new margarita? Photo courtesy of David Fukuda

Yes, I’ll be headed to the amazing, new California Academy of Sciences to marvel at the albino alligator and the suspended blue whale skeleton and the high-tech hand-driers in the bathrooms (a true force of nature).

But I’m to be honest, I think I’ll just let my kids look at the fish while I eat.


Charles Phan stands by the living wall that runs between

Red Barn's offerings: From lemon cucumbers to peppers.

You're in good hands with Kelsie Kerr.

Even in my jaded moments (like, say, when we’re in the throes of shipping our October issue and are wondering why on earth we decided to put so many goddamn words in each story), I realize I live in a pretty unique food town. And not simply because we have such good raw product to work with and so many talented chefs and great restaurants, but also because we live in a town where people are willing to take chances.

As we assemble our weekly eat + drink events e-newsletter (Sent to your inbox every Wednesday! Chock-a-block full of useful information! To sign up, enter your email address on our homepage!) there is always an event or two that we can’t squeeze in but that you certainly shouldn’t miss. This fall, there’s a whole series of events, called City Bites, happening in the Cellar at Macy’s, and the series kicks off this Wednesday with an event all about honey.

Hoss Zaré in his newfound home: The Fly Trap.

Michael Chiarello in the raw space of his upcoming
Yountville restaurant.