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Lauren Ladoceour

Secret Recipe: Prospect's Red Curry Sauce

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 Prospect, chef Ravi Kapur serves this warming red curry sauce over seared black cod, a shiso shrimp fritter, roasted shiitakes, and snap pea and lime relish as a starter. If you can't find black cod at the fish counter, look for another firm, fatty fish such as  lingcod, mahi mahi, rockfish, salmon, or Chilean sea bass.

Week in Food: Bottle Cap Opens, Give A Dog A Bone Dinner Fundraiser, CUESA's Summer Celebration

Thursday, July 7

Bottle Cap opens in North Beach at 5:30 p.m. Chef Dane Boryta and Liz Ferro's bistro-style American menu will feature cocktails, heirloom tomatoes with crispy, cured pork belly and buttermilk dressing, and mushroom and Carmody cheese pierogi in dill and pearl onion broth with some red cabbage slaw. 1707 Powell (at Union)

Friday, July 8

Help support EAT's pop-up fundraiser for Give A Dog A Bone, a local nonprofit that offers dogs in long-term shelter care treats, attention, and love. Portions of the proceeds from dinner, which takes place at the Corner starting at 5:30 p.m.) will go toward the organization's efforts.

Secret Recipe: Pickle Relish from Show Dogs

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.

Dress up your Fourth of July hot dogs and brats with Show Dogs' pickle relish. Their recipe makes a spicy, tangy condiment--enough for 20 dogs in all. 

3 cups half-sour pickles, diced small

2/3 cup sweet onions, minced

1 large clove garlic, minced 

1/2 cup cider vinegar

1/2 teaspoon coriander seed 

The Week in Food: Jeni's Splendid Ice Creams, Venga Empanadas, Breastfest Beer Festival, and a BBQ Rib Throwdown

Today, June 29

See Jeni Britton Bauer and Charly Bauer, founders of Jeni's Splendid Ice Creams, at Omnivore Books as they present their cookbook Jeni's Splendid Ice Creams at Home. The reading starts at 6 p.m., and the authors are bringing with them scoops (like Bangkok Peanut and Rusted Pumpkin 5-Spice) from their Ohio ice creameries. 3885a Cesar Chavez (at Church)

Friday, July 1

Chef Manuel Godino officially opens Venga Empanadas. His Argentine empanadas are baked every morning, and added to the menu are soups, salads, Spanish flan, alfajores (dulce de leche-filled cookies), and pastafrola (quince shortbread). 443 Valencia St. (at 15th St.)

18 Key Players in Mid-Market's Transformation

Can the forlorn stretch of boarded-up theaters and neglected storefronts known as Mid-Market be transformed into a destination for the arts? The city is putting $11 million into it through the Central Market Cultural District Loan Fund. Below, the key players that are helping to transform the area. 

Ayelet Waldman's Summer Reading List

Even with a looming deadline to finish editing oral histories from incarcerated women in her next title, Voice of Witness: Women in Prison (to be published by McSweeney’s this fall), author Ayelet Waldman manages to read up to five books a month. Where does the writer of Red Hook Road, Bad Mother, and Love and Other Impossible Pursuits find the time? “I have no hobbies,” she says. “I read, hang out with my family, or watch Bethenny Ever After.” The Bravo reality TV show is Waldman’s guilty pleasure—and a counterpoint to her required reading list full of dark comedies, family dramas, and touching memoirs. “I like a book that balances humor and darkness, that allows humor to be brought to tragedy,” she says. “That’s kind of my thing.” It also makes for great summer reading if you’re staying put at home and hiding out in the fog.

Secret Recipe: Slow-Cooked Pork Sugo from Perbacco

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 July 2011 issue, pastry chef Emily Luchetti (of Waterbar and Farallon) obsessed over her favorite comfort food: red sauce. "I mean something like marinara, Bolognese, or even just straight grape tomatoes with basil," she says. "If I get it at a restaurant, I like Perbacco's canneroni with pork sugo." We've got the recipe for the sauce, which goes nicely with canneroni pasta and some ricotta salata on top. 

Week in Food: Lucky Peach Launch Party, Mission Chinese Food Reopens and an Iron Chef Demos Downtown

Today, June 22

Lucky Peach magazine from McSweeney’s, the James Beard Award-winning chef behind the Momofuku David Chang, and writer Peter Meehan is having its launch party to celebrate its first issue. Starting at 7 p.m., the food quarterly will have Chang and the McSweeney’s crew at the Make-Out Room. For $10, you get a copy of Lucky Peach, free Black Star beer, and live music. A portion of the proceeds go to benefit Japanese Earthquake Relief. 3225 22nd St. (at Mission)

Thursday, June 23

Bluestem Brasserie opens its dining room, made up of a main floor and mezzanine, plus outdoor seating, a bar, and lounge. Executive chef Sean Canavan promises a classic brasserie menu with grass-fed beef and a California-focused wine list (including 12 wines on tap and some French bottles). 1 Yerba Buena Lane (at Market)

SF Triathlete Swimming to Break Record for Longest Non-Wetsuit River Swim in The US

By the time he walks into his Market Street office at 8 a.m., Jamie Patrick, 40, has been up for hours, swimming in an Endless Pool in his garage. For lunch, the general manager of his family’s office supply firm Patrick & Co. hits up Aquatic Park or Golden Gate Tennis & Swim Club for another 90 minutes in the water. Come the weekend, he’s freestyling in the bay. It’s all part of his training to swim the length of the Sacramento River next month to raise money for Buena Vista Auxiliary’s literacy programs in Contra Costa County. He’ll start at the bottom of the Lake Shasta dam and plans to swim 240 miles nonstop over nearly three days in 55- to 72-degree water to reach Sacramento.

Secret Recipe: Celery Cup from Elixir

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.

Pimm's Cups are a classic drink for warm, summer days like today. Elixir mixologist H. Joseph Ehrmann riffs on the cocktail with cooling celery and suggests other variations, such as adding a quarter of a kiwi to the blend or a touch of salt or lemon pepper on the glass rim.

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