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Lauren Ladoceour

Secret Recipe: Fregola Sarda with Caramelized Squash and Charmoula

 

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.

Foodie Agenda: Pork Happy Hour at Fatted Calf (and more)

Today, Nov. 16

After work, head to the Fatted Calf's free Pork Happy Hour. (Vegetarians might want to skip out on this one.) From 5:30 to 7 p.m., they'll be pouring Almanac Beer's Farmhouse Pale with Plums and serving charcuterie as they butcher a whole pig. 320 Fell St.

Thursday, Nov. 17

Through Sunday, Recchiuti is popping up as Little Nib to sell their fleur de sel caramels, wine and beer pairing boxes, malted dark milk revolutions, dessert sauces, truffles, new chocolate bars, and more. 807 22nd St.

Friday, Nov. 19

New Twists on Yoga

Dance, fly, and get out of the studio for a fresh take on one of the city's favorite pastimes.

Take it Outside

Practicing yoga en plein air is a huge change of pace from the confines of a pristine studio where cloying incense fills the room and wood floors provide a steady platform. In the urban landscape, you’ve got uneven ground and the weather to contend with, but you also have dramatic views to keep things interesting.

Secret Recipe: Quick Harissa from Aziza

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.

Foodie Agenda: Momofuku and Absinthe Bake Sale (and more)

Today, Nov. 9

Here's a good excuse to indulge an afternoon sweet tooth. Pastry chef Bill Corbett and Christina Tosi of Momofuku's Milk Bar will be at Absinthe's private dining room 12-3 p.m. for a special bake sale, featuring Tosi's cookies and Crack Pie and Corbett's German chocolate candy bar and oatmeal cream pie. A portion of the proceeds benefit the San Francisco Food Bank. 298 Hayes St.

Also, Keiko A Nob Hill "soft launches" for lunch and dinner. Expect Franco-Japanese fare on the eight-course tasting menu and izakaya in the bar and lounge. 1250 Jones St.

Thursday, Nov. 10

Secret Recipe: Chiaroscuro's Apple Cake

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 Chiaroscuro in the FiDi, chef Alessandro Campitelli's mom has been helping out in the open kitchen while visiting from Italy. Through Dec. 2, you can watch her make a rustic, not overly sweet apple cake that's perfect for fall.

Foodie Agenda: Top Chef Masters Dinner Fundraiser and more

Thursday, November 3

Conquer both traditional and experimental Spanish cuisine in a three-hour tapas class at The Studio of Good Living. The syllabus includes Moorish lamb meatballs, stuffed olives, potato puffs, flat bread, churros, and more. 311 San Benito Way (at Darien Way) 

Secret Recipe: Mijita's Albondigas Soup

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.

Traci Des Jardins' albondigas soup at her popular taqueria Mijita Cocina Mexicana comes from Grandma Salazar. The spicy meatballs float in a bright broth and fresh vegetables, perfect for a crisp October night.

Secret Recipe: Bi-Rite's Brussels Sprouts Salad

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.

On Tuesday, Bi-Rite Market's Sam Mogannam and Dabney Gough are releasing their first cookbook Eat Good Food (Ten Speed Press). In it, they talk about how Brussels sprouts (roasted, sauteed, or raw and thinly sliced) are one of the most popular veggies in the deli case. Their Brussels Sprout Salad with Pistachios and Warm Bacon Vinaigrette gently wilts the leaves and is great solo or accompanied by pork chops, roast chicken, or game meat. When you're at the store or farmers market, avoid the big sprouts, and remember, write Mogannam and Gough, that "the smaller the sprout, the sweeter and more tender it will be."

Secret Recipe: Absinthe's Spicy Pork Meatballs

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.

Chef Adam Keough says these spicy pork meatballs are one of the most popular items on his menu at Absinthe, where he's been at the helm of the kitchen for about a year now. The secret sauce is the vibrant gravy made with San Marzano tomatoes (look for them in the canned tomato section in grocery stores like Whole Foods), and we've got the recipe. Serve the meatballs with crusty bread or over your favorite pasta. And top them with freshly grated Parmesan cheese, chopped basil, and good extra virgin olive oil.

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