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.
Besides embarking upon a national book tour this month for The Pizza Bible (Ten Speed Press), Tony Gemignani is busy opening three restaurants in Vegas, another in LA, and launching his own brand of flour, Tony’s Californian Artisan.
Schuyler Bailey is hungry. Here are her cravings this month.
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts.
General Manager–Owner + Chef-Owner Mercer Restaurant Group (AQ and TBD) / age 31 and 36
In honor of his upcoming book tour for The Pizza Bible (Ten Speed Press), which hits stores on October 21, we got into the head of pizza maestro Tony Gemignani. He returned the favor with a sneak peek from his upcoming tome with the recipe for his Cal-Italia pizza, which he crafted while at the Food Network Pizza Champion Challenge in 2006.
Did the advent of alcohol mark the beginning of human civilization or vice versa? That existential question is up for debate, but according to Alexander Rose, executive director of the futurist Long Now Foundation, man and booze are inextricably linked.
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