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Lauren Ladoceour

The Week’s Best Food Events: Pizza, Pork, Prized Good Food, and Premium Cheeses

Pizza for Schools

Today's a good day to grab pizza for lunch. Ten percent of all pie sales at Patxi’s Chicago Pizza will go to support SF public schools through edMatch. Together, Patxi’s three locations in Noe, Hayes, and the Marina will match funds raised by school parent groups. Wednesday, Jan. 12.

Whole Pig Dinner

Secret Recipe: Hot Chocolate from TCHO

On cold days like these, nothing warms me over more than a mug of rich hot chocolate. The cuppa cocoa from TCHO's Pier 17 cafe is made with three varieties of sustainable chocolate to be stirred, not shaken.

Makes 1

3-4 tablespoons TCHO crumbles

3/4 cup steamed milk, divided

1. Mix the chocolate in with half of the steaming milk. Stir briskly until the crumbles melt.

2. Stir in the remaining milk, and enjoy!

 

Eat It: Tasty Resolutions

Craft Bar
The holidays have a way leaving little to be desired of stiff skinny jeans, which you may have already traded in for jeggings that stretch for expanding wastelines. Before you bid your denim adieu to Goodwill, learn how to upcycle old jeans into necklaces while you get a taste of jams and spreads from Stephanie Bushnell of Sweets La Petite at Etsy Lab's Craft Bar, Thursday, January 6, 6-9 p.m. Food and workshops take place at Museum of Craft and Folk, at 51 Yerba Buena Lane. Free with $5 admission to the museum.

Gourmet Detox

Secret Recipe: The Kerouac from Burritt Room

Once upon a time, spirits steeped with herbs (like Aperol, an Italian bitter liqueur) were considered restoratives to treat mind, body, and even hangovers. Throw together a curative for whatever may be ailing you New Year's Day with The Kerouac from Burritt Room bartender Kevin Diedrich.

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 want to make at home, send us an email. Your wish may just end up on the blog, along with the actual recipe from the chef.

Secret Recipe: Butterscotch Pot de Crème from Town Hall

Eyes widen when they spot Town Hall's buttercrunch toffee slicing into creamy layers of butterscotch and dark chocolate puddings. It's an American classic best served in a generous cereal bowl. You know, before you commit to any resolutions. 

Secret Recipe: Popovers from Wayfare Tavern

At Tyler Florence's Wayfare Tavern, popovers are king. They're crisp on the outside and soft and easy to pull apart on the inside. The buttery, golden rolls have even inspired four cooks on staff to get inked with popovers. Now that's love. 

Makes 12 

6 large eggs, at room temperature

3 1/2 cups whole milk, at room temperature

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

Secret Recipe: Chocolate Chip Cookies from Humphry Slocombe

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

If you've only had Jake Godby's innovative ice cream at Humphry Slocombe, you're missing out. His cookies are buttery, soft, and packed with rich chocolate, perhaps my favorite in SF. Pour yourself a tall glass of milk, or indulge with a scoop of Secret Breakfast.

Makes 30 cookies

Secret Recipe: Eggplant Caponatina from Beretta

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

At Beretta, antipasto like chef Ruggero Gadaldi's light and nutty caponatina whets the appetite before the heart of a meal (pizza) arrives. Serve it warm or cold on a platter with a couple of spoons and toasted bread at your upcoming holiday party. Or keep it all to yourself.

Secret Recipe: Bacon Focaccia from Dynamo Donuts

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

It's not even on the menu, but the savory bacon focaccia Sara Spearin and her staff make every day often sells out by 9 a.m. It's buttery, soft, and topped with roasted vegetables from the garden in the back of Dynamo Donut and Coffee.  

Serves 6

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