Back to school in editorial land means delivery upon delivery of fall’s most exciting book titles. For a food editor, this equals a delicious pile of noteworthy cookbooks, and 2014 is ushering in no less than a smorgasbord from some of my favorite chefs and restaurants.
Think the symphony can’t be raucous? Think again.
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 firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
Local craft whiskeys are coming into their own, giving imports a run for their mash. We gathered a group of esteemed drinkers for a blind tasting to sound off on what’s worth a spot on your bar cart.
We here at 7x7 are big fans of the bubbly. We use the term "champers" often and without irony. We may or may not be the proud owners of a desk-side office Veuve Cliquot fridge. So when Champagne purveyor Fat Cork presented us with an afternoon tasting, we politely obliged, promptly squealed, and readied our flutes.
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