May 11, 2010

May 11, 2010

Just in case you’ve ever craved a bracing margarita with your carnitas when dining at ~NOPALITO~, now you can have one. Along with four other delicious cocktails, thanks to Nopa’s Neyah White, who has put together this sick list of tequilas, mezcal, and cocktails. The tequilas come in a 1 oz. size to encourage tasting, with a sangrita on the side. As the menu says, “Sip it, don’t shoot it.” Palabra.

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Cocktails at Flora.

On Wednesday May 19th, CUESA and the San Francisco Chapter of the United States Bartenders’ Guild (USBG) will host an evening of spring farmers’ market cocktails at the Ferry Building, ~SPRING IN FULL SWING~. For $30, guests will enjoy two full-sized signature cocktails made with Oxley Gin, a classic English dry gin that is made with an innovative cold distillation process. All drinks will be crafted with an array of local spring produce—everything from strawberries and cherries to radishes, cucumbers and sea beans! The evening’s guests will also be invited to taste eight sample-sized drinks featuring Combier Rouge, Leblon Cachaça, Cruzan Rum, Fair Vodka, Casa Noble Tequila, Green Fairy Absinthe, and VeeV Açaí Spirit.

Participating bartenders include: Scott Baird from 15 Romolo, Darren Crawford from Bourbon & Branch, Trip Hosley from Sauce, Aurora Siegel from Rose Pistola, Anson Stahl from Cantina, Michael Callahan from Gitane, Kate Bolton from Wexler’s, Jessica Maria from Hotsy Totsy Club, Brent Butler from Blackbird, and Sevan Araneda from Triple Crown.

Hors d’oeuvres will be provided by local restaurants 15 Romolo, Il Cane Rosso, Wexler’s, Absinthe Brasserie and Bar, and The Plant Café Organic. All proceeds benefit CUESA & the USBG equally.

This sounds like a winner: Amanda and Amy of Cask, and Alex, formerly of The Cheese Works, will be leading a class pairing six special whiskeys and cheeses. There will also be a lesson on both whiskey and cheese production, history, and taste profiles. The whiskey selection will include Scotch, Japanese, and American styles. The cheese selection will include artisanal, locally produced specialties. It’s a small one—limited to 16 folks.

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On June 5th, the Tempranillo Advocates, Producers, and Amigos Society (TAPAS) is hosting the most extensive annual tasting of domestically produced Spanish and Portuguese varietal wines in North America, for its third year, in San Francisco. It’s no secret grapes native to the Iberian Peninsula produce some of the hottest-selling wines on the market right now, but there are also excellent and unique domestic versions being grown, too.

Trade and general consumers will have the unique opportunity to sample wines from over 30 participating wineries and learn about varieties like tempranillo, albariño, garnacha, graciano, mourvedre, touriga, verdelho, bastardo, and more. Many TAPAS members are limited-production, family-owned wineries, and will be pouring small lot wines that are not widely available. 

The event starts at noon with a walk-around tasting, complimentary to members of the wine trade and media (register here). From 2pm-5pm, consumers will have an opportunity to taste wines produced by TAPAS members from grape varieties indigenous to Spain and Portugal that are now cultivated in America, in Arizona, California, and Oregon. Chef Marco Rauch will also be cooking up “The World’s Most Delicious Paella” to accompany the wines. Local restaurants and food purveyors from around the Bay Area will be on hand with samples designed to pair with the Iberian varieties.   

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