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Lauren Ladoceour

Secret Recipe: Pickled Quail Eggs from The Alembic

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.

Pickled quail eggs are the perfect bar snack. The Alembic’s have a creamy yellow yolk center surrounded in pink, thanks to the beet juice (to make this recipe, you’ll need a juicer at your disposal) chef Ted Fleury Quail soaks them in overnight.

Heading to SXSW? Our Top Austin Recommendations

For 10 days every March, Bay Area music junkies and technocrats pack their messenger bags and set up camp in Austin for South by Southwest. They go for the film fest, live concerts—and to see who the next Twitter and Foursquare will be (both first caught fire at SXSW when they debuted there as startups).

The Week in Food: Mission YMCA Benefit, DIY Mead, Des Jardins Does Heirloom, and Wine Dinners

Thursday, March 24

Gather at the third annual Mercedes-Benz Sip and Savor Benefit to nibble on local artisan favorites like TCHO chocolate and Boccalone salumi and a huge selection of top-notch wines, all benefiting the families and programs at the Mission YMCA. The event goes from 6 to 9 p.m. and will feature a menu from CHAYA Brasserie and chef Srijith Gopinathan of Campton Place. Regular tickets are $80, but a $140 VIP ticket gets you swag and an etched glass to sample special reserve wines. 500 Eighth St.

Garden of Earthly Delights at Carmel Valley Ranch

The green hills that surround Carmel Valley Road tend to attract outdoorsy types who like to follow up a long hike or round of golf with a massage, a glass of pinot noir, and a dinner that was just picked from the kitchen garden. It's an easy getaway, about a three-hour drive south of the city, and six miles past Carmel-By-The-Sea. This fall, one of the valley's longtime resorts, Carmel Valley Ranch, reopened its 500 acres after remodeling their 139 guest suites, lodge, fitness centers, and adding beekeeping, a spacious spa, herb and vegetable gardens, and a small vineyard. 

Secret Recipe: Savory Irish Bread Pudding from The Liberties

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.

This sweet and meaty bread pudding from The Liberties Bar & Restaurant is perfect on its own as a snack with a Guinness or for dunking into a fried egg for breakfast. Owner Kjerstie Utting uses Irish sausages called black and white puddings, which you can find at Roxie Market & Deli in the Sunset.

This Week in Food: Tsunami Relief Lunch, Off the Grid Returns, Pâté Demo, Spring Equinox, and More

 Friday, March 18

Here’s a good excuse to grab a bite at the growing foodie scene in Dogpatch. Kitchenette is donating lunch sales to a tsunami and earthquake disaster fund. On the menu: Carolina-style slow-smoked pulled pork sandwich, Indian-inspired fried chicken sandwich, lemongrass and grilled eggplant banh mi, and braised duck poutine. 958 Illinois Street

Also, Off the Grid returns to Fort Mason with eight new food trucks and tents, more space, and longer hours. Magnolia Pub and the Alembic will craft brews, wine, and cocktails for the open market that goes from 5 to 10 p.m. Marina Boulevard at Buchanan Street

Wellness Week: Huge Discounts at SF's Day Spas

Next Monday, March 21, day spas all over the city will be offering $50 services (and huge discounts) as part of Wellness Week (through March 27). You can book a massage at the Barber Lounge, a detoxifying skin brushing at Shalomtouch, or waxing at Caramella Skin, among others through the online directory.

Secret Recipe: Maccaronara from A16

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. 

At A16 in the Marina, the long, square strands of house-made maccaronara soak up sauceusually a meaty sugo topped with ricotta salata—perfectly. Chef David Taylor uses 00 flour, finely ground, durum wheat that's high in protein and makes excellent pasta and bread. You can find it at Rainbow in the Mission or even  Andronico's in the Sunset.

The First Supper: Hayes Valley Farm Hosts 30 Project's Kickoff Dinner Series

This past Sunday, in the minutes leading up to Hayes Valley Farm’s first dinner party, volunteers from Columbia University’s think tank C-Lab were still assembling a long dining table for 30 inside the farm’s new greenhouse—a clear, plastic structure built that day by nonprofit Architecture for Humanity.

This Week in Food: Wine Pairing, Potrero Marketplace, Indian Street Food, and Chocolate Politics

Friday, March 11: Bi-Rite’s Trac Le and Linh Phu pair wine and classic Chinese fare, like whole steamed fish. The fun kicks off at 7 p.m. Tickets are available now through Brown Paper Tickets. 18 Reasons, 593 Guerrero St., 415-252-9816 

 

Saturday, March 12: The fifth monthly Potrero food market is up to a dozen different vendors. This upcoming weekend, newcomers Bike Basket Pies and Old Skool Café make their debut at noon.

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