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.
Pastry chef Jenn Knight whips up a mean monkey bread for Prospect’s brunch menu, and its cinnamony deliciousness has garnered quite the following.
If you're here, you've already found the recipe for chefs Nicolaus Balla and Courtney Burns' smoked potatoes at Bar Tartine in the February issue of 7x7 ("Hot Potatoes," p. 76). But they're not complete without this umami-rich vinaigrette and mayonnaise. Enjoy!
Black garlic vinaigrette
8 dried shiitake mushrooms
2 cups rice wine vinegar
¼ cup black garlic cloves (available at grocery stores or Asian markets) or roasted garlic cloves
4 fresh garlic cloves
1 tablespoon brown sugar
1 tablespoon kosher salt
2 tablespoons grapeseed oil
As the masses, in pursuit of powder, flock to tapped-out tourist destinations, the in-the-know quietly make haste to Idaho, where the hidden enclaves of Teton Valley—including the one-road town of Driggs—are the snow seeker’s best-kept secret.
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