This week's tablehopper: it's a good Friday.


“With Wind” at the @Large: Ai Weiwei on Alcatraz exhibit. Photo: ©

Howdy friends. Do you have your Easter plans lined up? Are you on Passover patrol? We have you covered with all kinds of options in our recent post.

I’m looking forward to some family time on Sunday, although this year I hear we won’t be doing capretto (baby goat). But I know someone who is: my dad’s friend Enzo—the owner of Locanda Positano and Gusto in San Carlos—posted a pic of the capretto dish they’re serving on Sunday, and it looks a lot like how our family prepares it (except no potato in ours). (Mamma mia not included.) And for further Pasqua inspiration, check out this torta pasqualina on Gianni.TV.

Today we have a catch-up post of some 707 news for you, and our bookworm from Pete Mulvihill ties in nicely with this fun fact: starting tomorrow, it’s Wild Food Week, which includes a foraging walk, special menu items featuring wild ingredients at Berkeley restaurants, and a preview meal of The Perennial here in SF, plus other events. Check it out.

I also wanted to do a little cultural reminder here: yesterday I went to the @Large: Ai Weiwei on Alcatraz exhibit, and if you haven’t seen it, you really should. It’s really a unique installation (the first art exhibit in Alcatraz), and it’s very moving. Such powerful commentary about freedom and justice. The show runs until April 26th, and Alcatraz Cruises still has some day and night passes left. If you can carve a few hours out of your schedule the next few weeks, do it.

A little pro tip for you in case you’re going to see Ai Weiwei: my chef pal Rob Lam is making an awesome French-Vietnamese dip sandwich with Snake River Farms beef that you dip into pho! It’s brilliant. You can find it at Butterfly, which is right next to the Alcatraz Cruises dock. (There’s also the Sammy’s Aloha stand, with their awesome loco moco, bao, and more.)

A couple more items for you: here’s my post on on four new pop-ups that have great-sounding menus, and just for fun, this Instagram feed is the funniest thing I have seen in awhile: @ChefJacquesLaMerde (ha-ha), making soigné tweezer food out of junk food, like Tostitos salsa con queso fluid gel, Doritos soil, and hay-baked Hot Pockets. I cry! It’s hilarious.

Have a great weekend everyone.
Marcia Gagliardi

View tablehopper Newsletter from Friday, Apr 3 2015