Food for the Fourth
Too lazy to fire up your own grill? Don’t worry, Magnolia has you covered. In addition to their regular menu they’ll be serving barbecued brisket, baked beans, corn on the cob, spare ribs, chicken and beef hot links (with sides) all day long on July 4—10 a.m. to 1 a.m.
On July 2, celebrate the return of the Thursday Ferry Building Farmers Market. In addition to fruits and veggies from some of the market’s most beloved vendors (Dirty Girl, Lucero, Lagier Ranch, Swanton Berry Farm and Tory Farms) there will also be street food aplenty, from tacos to beef sandwiches to peanut-butter-bacon brownies. Check it out.
Eat Here Now
Where to eat this week—check out Wexler’s for Cal-que, or make a pilgrimage to Oakland to be among the first to try James Syhabout’s new restaurant Commis (3859 Piedmont Ave., Oakland, 510-653-3902)—which opened under the radar, a month earlier than expected, last week.
Basics of Butchery
If you’ve been bitten by the butchery bug, sign-up for a two-part pig butchering class taught by Morgan Maki, Bi-Rite’s butcher. The class is limited to 15 and will be held at 18 Reasons—by the end you’ll know how to break down a whole pig into various cuts, how to cook each part, and how to cure the meat for hanging or smoking. Tickets are $60 ($50 for members); click here for more information.
Bird’s the Word
Think you make the best fried chicken? Prove it on Thursday, July 7, when you can submit yours for judging (for a $5 entry fee) at Omnivore Books fried chicken cook-off. Bring your fried bird at 6 p.m., or just come by to judge the entries.