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Lauren Ladoceour

This Week in Food: Cocktail College, Beer Gala, Cookies, and Whole Foods Opens

Thursday, Feb. 10

Lately, mixed drinks have gotten quite serious—enough, anyway, to inspire courses like Bar Adagio’s Cocktail College. Learn to make bitters, infusions, garnishes, and two vodka concoctions. It’s free, and it starts at 6 p.m. and goes on until 8 p.m. Reserve here. 550 Geary St.

Friday, Feb. 11

Countdown to V-Day: Au Coeur Des Chocolats

My boyfriend will tell you that chocolate doesn't last more than an hour at our house—especially if it's a solid bar of something dark, very dark. But the nine-piece box from Au Coeur Des Chocolates (hand-dipped in Dogpatch) made me pause—enough to slow down for two whole days and appreciate the jewel-like bonbons, each no bigger than a stamp, with their delicate, air-brushed designs. There's something artful about the speckled ginger, the way the geodesic shell snaps and gives way to spiced, dark, and smooth ganache with wild honey. My eyes went for the passion fruit heart covered in fine white couverture; the buttery shell perfectly balances the bright, creamy fruit.

Secret Recipe: Outerlands' Clam and Mussel Stew

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 Week in Food: Off the Grid Market, Pickle Workshop, Chili Cookoff, and Bon Vivants

Today, Feb. 2

Matt Cohen, founder of Off the Grid, launches a fifth food truck market at Fifth and Minna streets in the Intersection 5M project at the San Francisco Chronicle building. Hapa SF, Seoul on Wheels, Southern Sandwich, Kung Fu Tacos, Curry Up Now, and CupKate's Truck will all be parked there from 11:30 a.m. to 2:30 p.m.

Secret Recipe: Smoky Tomato Soup from The American Grilled Cheese Kitchen

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.

Dip your favorite pressed sandwich (just like mom used to make) in a silky tomato soup like the lunch crowd at The American Grilled Cheese Kitchen in SoMa do. It's a simple soup, something you can pull together in fewer than 30 minutes, but it packs a lot of punch with smoky spices.

3 ounces unsalted butter

3 tablespoons all-purpose flour

This Week in Food: Pal's Takeaway, Filipino Cooking Demo, Eat Retreat, Potluck for Readers

Today, Jan. 26

The Wednesday guest chef series at Pal’s Takeaway, inside Tony’s Market, is back on with a major sandwich from Laurence Jossel of Nopa. Between an Acme green onion slab, Jossel piles house-cured and smoked trout, house-smoked bacon, and pickled onions, plus a healthy spread of avocado-Meyer lemon mayonnaise. Get 'em starting at lunchtime for $8.50 at 2751 24th St. 415-203-4911.

Secret Recipe: Spruce Burger

We named Spruce's hamburger topped with pickled red onions and zucchini between a housemade bun as one of our favorite patties in the city. Eat chef Mark Sullivan's burger at the bar with a bold red wine, or make it at home on the stovetop, unless you're one of those lucky few allowed a grill in the apartment.

Serves 6

Buns

2 cups water

1 cup scalded milk

This Week in Food: Nombe's Renovation Complete, Straw Opens in Hayes Valley, Happy Hour at Press Club

Nombe Reopens

The Mission's izakaya spot, Nombe, finished their renovation last week. Their new interior comes with an updated Japanese pub food menu, including edamame hummus with wonton chips, ginko nuts and grilled lemon, and fried burdocks with chili aioli. 2491 Mission St.

 Chocolate Tour 

The Fancy Food Show 2011: Hot Cocoa on a Stick, Kale Noodles, and More

For the past three days, the Moscone Center has played host to the Fancy Food Show marketplace. Producers showed off their new edibles, including noodles and crackers made with everything but wheat and corn (hello, red wine, yams, kale, and kelp!), specialty cured meats, and a ton of chocolate. Think hot cocoa on a stick, chocolate tea, and, representing SF, bars with olive oil and sea salt from Poco Dolce and rocky road clusters from Droga Confections.

Secret Recipe: Bacon Bonbons from Gitane

Chef Briget Batson took over date spot Gitane last year, but the savory bonbons made with prunes stuffed with goat cheese and wrapped in smoked bacon stayed. The savory-sweet combination pairs well with sherry (like they serve at the low-lit bar downtown) and is sure to impress someone special you're cooking for tonight.

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