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
We got into the head of pizza maestro Tony Gemignani 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.
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.
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