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Lauren Ladoceour

Secret Recipe: Golden Gate Martini from Top of the Mark

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 lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

With more than 100 variations on its menu, clearly Top of the Mark is a martini bar. The Golden Gate is one of the skyward lounge’s most-requested martinis—definitely worth shaking up after work before the weekend starts.   

This Week in Food: Cheese Shop Opening, All Things Goat, Food as Art, and a Pop-Up Passover

Today, April 13

That stretch of Valencia between 18th and 19th streets is getting yet another new foodie destination. Today, Sarah Dvorak (previously of Jardinière) opens Mission Cheese, a 20-seater with pressed sandwiches, charcuterie, mac and cheese, and plates that pile on Fiscalini cheddar, Cowgirl Wagon Wheel, and Capricious aged goat, among other things. 736 Valencia St. 

Saturday, April 16

We’re in the thick of spring, so you’ve probably noticed everything goat (milk, cheese, legs, and loins) on seasonal menus lately. At 3 p.m., authors Mark Scarborough and Bruce Weinstein will be at Omnivore Books, talking about their book, Goat: Meat, Milk, Cheese, and making a case for the next trend in red meat. 3885 Cesar Chavez St.

Secret Recipe: Spinach Sformato from Cotogna

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 lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

To make chef Michael Tusk’s spinach sformato—a bright green custard with a ricotta-like texture—you’ll need a couple of small ramekins like these from Williams-Sonoma. Tusk likes to use Bloomsdale spinach, a sweet, buttery leaf that’s never bitter and can usually be found at the Country Line Harvest stand at Tuesday’s Ferry Plaza Farmers Market.

The Game Changers: Three Neighborhoods You Won't Recognize in a Year

If restaurants, pop-ups, and micro-roasters are any indication of the city’s future—and rest assured, they are—then these three neighborhoods are speeding ahead of the curve.

Hayes Valley's Future: Community Gardens, Designy Pop-Ups and Second-Generation Eateries

 

It started after the 1989 Loma Prieta earthquake rendered the Central Freeway, which hovered over Hayes Valley, impassable. A few of the neighborhood’s merchants, like Zonal Home Interior’s Russell Pritchard, spent the next couple of years working with the city to tear down the crumbling highway ramps on Franklin, Gough, Oak, and, finally, in 2003, Fell streets. “There wasn’t much foot traffic, and there wasn’t any kind of town square,” says neighborhood association member Pritchard. “There wasn’t a reason for people to spend a lot of time here.”

This Week in Food: Top Chef Masters party, Taste of the Nation, Liberty Cafe lobster dinner, and Flour+Water reopens

Wednesday, April 6

Public House is holding a Top Chef Masters viewing party to cheer on Traci Des Jardins of Jardiniére. As the only SF chef participating this season, Des Jardins competes her way through the show in support of nonprofit La Cocina. Starting at 8:00 p.m.,  the bar will feature a La Cocina-prepared appetizer plate and three tequila cocktails (Mijita Margarita, Paloma, and Diablo). Proceeds from sales benefit La Cocina. 24 Willie Mays Plaza

Thursday, April 7

Taste of the Nation is playing host to more than 30 Bay Area star chefs and mixologists raising money for Share Our Strength’s fight to end child hunger in America by 2015.  The event is being held at the swanky Bently Reserve, and all ticket sales ($95-500) go toward grants for local food organizations. 301 Battery St.

The Liberty Café in Bernal Heights is hosting a six-course dinner ($70) with wine pairings ($100) by chef Matthew Marcus in the cozy cottage/wine bar behind the cafe. Menu highlights include butter-poached Maine lobster with handmade ricotta gnocchi and a duo of Kobe beef with an herb roasted sirloin and cabernet braised short rib ravioli. 410 Cortland Ave., 415-695-8777

Secret Recipe: Cured Sardines from Foreign Cinema

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 lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Curing is an easy way to prepare fresh Pacific sardines. In this recipe, chef Gayle Pirie of Foreign Cinema guides you through the cleaning, but if you’re feeling squeamish, ask the guy behind the fish counter (Whole Foods has been getting in a good stock of sardines from Monterey lately) to do it for you. Use the cured fish to top crostini, toss in salads, or lay on bagels with cream cheese. These sardines are particularly lovely topped with a mixture of grated hard-cooked egg, capers, and a squeeze of lemon too.

This Week in Food: Bun Mee Opens in Pac Heights, Maverick Hosts a Mystery Night, and Foreign Cinema's Wine Dinner Series Continues

Thursday, March 31 

Foreign Cinema’s chefs Gayle Pirie and John Clark prepare a special four-course dinner with Radio-Coteau’s winemaker Eric Sussman as part of their special wine dinner series in the mezzanine. This one’s boasting squab and mache toasts, lamb and Llano Seco pork belly, and warm truffled popcorn to go with whatever film they might be screening in the courtyard below. Tickets are $100 and can be bought by calling the restaurant at (415) 648-7600. 2534 Mission St. at 22nd St.

Also in the Mission, chef Scott Youkilis of Maverick is putting out another Mystery Night. To play, $40 gets you a three-course meal picked at random out of a hat. When it comes to the table, guess at least four of the ingredients in each course (extra points if you can name the wine pairing).

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