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Lauren Ladoceour

Secret Recipe: Slanted Door's Shaking Beef

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.

Charles Phan's Bu Luc Lac (shaking beef) is a signature dish at The Slanted Door. Cubes of tender filet mignon are sautéed with red onions and a vinaigrette and then served with a salt and pepper dipping sauce over tender watercress. 

Oregon's Pinots & Prolific Vineyards Prove That Wine Country Reaches Beyond Sonoma

Over the past 15 years, Oregon’s Willamette Valley has come into its own as a wine destination. The golden hills at its northernmost point near Portland are straight out of the Napa landscape, and at the valley’s southern edge 150 miles closer to SF, vineyards growing Pinot Noir and Pinot Gris dot Douglas fir forests. Like Sonoma and Napa, the Willamette Valley is best experienced over a long weekend during fall harvest when you can take your time at tasting rooms, wineries, and vineyards and watch as they begin winemaking.

Secret Recipe: Braised Chicken Pappardelle from Piccino

 

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.

In May, Piccino moved to a new part of its Dogpatch neighborhood to 1001 Minnesota St. (at 22nd), where it still offers an ever-changing, seasonal menu chock full of pizzas, tender meatballs, and, of course, pasta. This week, they're bringing back a braised chicken pappardelle. The chicken is tender, pull-apart good—a rare kind of ragu you'd normally only see with beef or lamb. Blink and you'll miss it though, so just in case, here's the recipe to try at home. 

Secret Recipe: Anticuchos from La Mar

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 La Mar Cebichería Peruana chef Gastón Aucrio makes these traditional barbecued skewers, popular at Peruvian street carts, with two sauces and fried potatoes. At home, they're great grilled (try mahi mahi, chicken, or skirt steak) and simply served with just one of Aucrio's sauces: a spicy panchita salsa.  

Raising Arizona: A Backpacking Itinerary Through the Grand Canyon

Growing up, my family took a lot of road trips through Arizona, often stopping at the Grand Canyon South Rim Visitor Center to stare into the mile-deep natural wonder. Get too close to the edge and the canyon could swallow you up, my mother would warn. So we stayed a comfortable distance from where the earth dropped off into the unknown and watched as backpackers headed down the trail to the Colorado River. Jealous, I’d drift into the line of hikers before my parents would notice and call out for me to climb back into their Jeep so we could get to our destination, usually Las Vegas.

Harold McGee Fixes Us Lunch

Before Alton Brown flashed test tubes and Bunsen burners on the Food Network, before Wylie Dufresne made molecular gastronomy trendy in Manhattan, there was Harold McGee, author of the acclaimed On Food and Cooking. The food-science bible, first published 27 years ago, has sold more than 150,000 copies and can be found in most restaurant kitchens and on the shelves of any curious home cook. In it, McGee explains—among other things—how special bacteria turn milk into yogurt, why braising meat for a long time in low oven temperatures will make it fall off the bone, and how to keep fruit fresh longer. In doing so, McGee gave a whole generation of chefs and wannabes a crash course on why food looks, cooks, tastes, and spoils the way it does, with equal parts science and folklore to keep it all entertaining.

Secret Recipe: Elite Cafe's Cornbread

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.

For 30 years, the Elite Cafe in Pacific Heights has been serving New Orleans fare such as hominy-crusted catfish with ham hock and seafood gumbo. Whatever you get, an order of their buttery, down-home cornbread is a must. You'll need a cast-iron pan and a little patience while you wait for the cornbread to cool before tucking in.

Week in Food: Jake Godby Dinner, Jam Workshop, Tequila Tailgate, Downtown Farmers Market, and More

Today, July 20

Baker and Banker's has got Humphry Slocombe's Jake Godby as a guest chef. Godby will be honing in on his previous non-ice cream expertise by whipping up a five-course meal featuring pretzel gruyere grilled cheese with green tomato jam and squash soup, parmesan dumplings with corn, upside-down cornbread, and local albacore with chicken-fried sweetbreads. In case you were hoping for some icy treat, there will be plum sorbet with earl grey broth and vanilla salt. Make reservations here for $65. 1701 Octavia St. (at Bush)

Thursday, July 21

Dafna Kory of Inna Jam is doing a DIY Slow Food workshop on homemade pluot jam with Urban Kitchen SF CUESA's Dacor Teaching Kitchen from 5:30 to 7:30 p.m. Register online here. One Ferry Building (at Embarcadero)

That same night, Tres is throwing a tailgating mixer and distillery dinner in their back lot with all-you-can-eat-and-drink margaritas, Milagro cocktails, and tailgating bites for $75 per person. RSVP at Events@TresSF.com. 130 Townsend St. (at Second)

Secret Recipe: Blue Bottle Coffee's Pixie Tangerine Chiffon 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.

In the August Eat+Drink issue, which hits newsstands July 28, we interviewed Blue Bottle Coffee pastry chef Caitlin Williams Freeman about her Alamo Square dining room. She also shared with us her recipe for a Pixie tangerine chiffon cake, artistically crafted in the style of painter Wayne Thiebaud. Pixie tangerines also happen to be the official fruit of her hometown of Ojai, near Santa Barbara.

Week in Food: Almanac Beer Pop-Up, New Taste Marketplace, Lamb Jam, and more

Thursday, July 14

Starting at 6 p.m., Almanac Beer is celebrating their brewery launch at Shotwell's Bar with pastrami dogs from Wise Son's Deli, Nosh This' beer caramels covered in chocolate, and Kitchen Sidecar's beer-braised carnitas taco. Oh, yeah, and there will be beer: Almanac's 2010 Vintage Blackberry Ale and Sour Summer 2010. 3349 20th St. (at Shotwell)

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