|table of contents
week's tablehopper: it's ok to be a haighter.
the word on the street
it's about time we met
put it on my tab
in vino veritas
no photos please
this round is on me
29, 2008 | SAN FRANCISCO I’m
the first to admit it: my social calendar has been out of control
this past week. And my dance card. Full-tilt boogie.Last
Tuesday, I got to check out the Prada store opening party (uh,
hello, catering by Thomas Keller, who I spotted roaming around
for a split second—thank
you for the best summer corn soup of my life, and yay on the free-flowing
Ruinart), and I finished my faux-society evening with some tipple
at Clock Bar and Le Club; Wednesday was the swell/swill Tequila
and corn dinner at Orson; Thursday I was in Napa doing research
for a wine country piece I’m workin’ on, where I got
to experience the outstanding Beard House tasting menu at ubuntu;
and Friday I happily punched the clock and stayed in—shocking,
I know, but I wanted a salad and a booze-free night… And
I was gearing up for Saturday, which I knew was going to be quite
about that Saturday: I tripped the light fantastic with two charming
Texan ladies who won a Visit California promotion
a "night on the town with the tablehopper." Poor things,
it was like culinary boot camp! We started with cocktails and bites
at Jardinière (mmm, the Pesca di Milano made with
Dimmi, fresh peach, Bluecoat Gin, and lemon went great with the
pork belly sliders), hopped in the Town Car to Spruce for a swank
dinner (the ladies were impressed with the whole show), and then
finished with dessert at Michael Mina. I then hailed a cab, pulled
a Superman quick change at home, making the taxi wait outside,
and headed back out to burn off some calories dancing until some
ungodly hour at Mezzanine. After writing all day Sunday (I gotta
work sometime), I went out late for even more dancing at Mezzanine,
home by a conservative 2am. Hey, at least I live up to my name.
And who let the dogs out? I better watch it, before someone calls
animal control on me.
am really looking forward to tonight’s tablehopper
at Rubicon. I know a couple folks had to cancel, so there’s
some room if you still want to come! It’s going to be such
a special dinner (The pig! The wine! The people! The rumors!),
so I hope you can make it.
up: I’m going to be moderating a very cool panel
at The Commonwealth Club’s INFORUM on Wednesday August 20th
called “Top Chefs Tell All.” You’ll
be able to read all about it in the socialite (yes, almost
all of our local contestants from this year’s recent Top
Chef season will be on the panel). Since I sure a lot of folks
will want tickets to this event, I have a pair of tickets
to give away!
Here’s how to win: submit the (burning) question you’d
like to ask the panel to firstname.lastname@example.org.
I’ll pick the most interesting question, or just the one
I think really should be asked. The winner will not only get a
pair of tickets to the panel, but also gets to ask their question
at the event (you’ll be put at the front of the queue during
the Q&A part of the program). Just submit your question to email@example.com by
midnight on Friday August 1st and I’ll let you know if you
won next week!
also have my favorite local “hophead” Dave McLean,
who wrote a wino piece on what else, but beer! In honor
of his inaugural visit to the ‘hopper, I decided it was the
perfect time for an update on his second SF project, The Alembic.
Read all about it in the regular.
See you on the town! (Uh huh.)
29, 2008 | SAN FRANCISCO Drama
over at ~CAFE
GM Ryan Maxey is uh, suddenly no longer working there, and now
executive chef Ian Begg and the bar manager have given their notice.
Begg’s last day will be August 6th (hello restaurant folks,
here are some quality folks to snap up!). The restaurant is currently
looking for a new chef, we’ll see who they hire. It’s
a shame what’s happened—it was the perfect place to
send folks looking for a quieter, classy evening with well-executed
food. Will keep you posted on where Begg lands. 1500 Sutter St.
at Gough, 415-441-1100.
I was at the Praaaaaaada opening party (yes, darling, nibbling
on spoons of caviar, go ahead and keep hatin’), I ran into
Martel Toler of Martel and Nabiel nightlife fame/infamy
(ha ha). Ends up the late-night duo have been brought on as consulting
partners for the ~BAR FLORENCE~ project, Tyler
first namesake restaurant that is moving into the Empire Plush
Room. I got a few more details about the project: since it’s
part of the hotel (formerly the York, now the Vertigo), there is
a lobby with casual/café seating that will offer coffee,
light breakfast, and snacks during the day, plus bar food until
1am on the weekends. The 80-seat dining room will serve dinner
nightly, and will also have a private dining room accessible through
the kitchen, a chef’s table of sorts, that will look into
the dining room. A skylight in the atrium has been revealed, a
cool feature. The lounge area will have a classy atmosphere, and
look for some Vertigo-era décor elements. I’ll
have more about the menu in the coming months. Oh, and it’s
looking like a January opening. 940 Sutter St. at Leavenworth.
chaps are busy with two upcoming projects. I was wondering who
was going into the ~BISTRO YOFFI~ space in the
Marina after learning it was on the market a few months back, and the answer
is Nate Valentine, Sam Josi, and Stryker Scales—they’ll
be opening an American gastropub in January or February of 2009.
The guys take over the space at the end of September, and will
be transforming it to include a “living room,” library,
and the back garden will be spruced up. The presently unnamed restaurant
will be open for dinner seven nights a week, serving casual and
simple fare, with a few nods to English pub classics, like bangers
and mash, and pot pie. An executive sous chef will be hired to
carry out Sam Josi and Daniel Burckhard of Blue
culinary vision; and some produce will hail from Josi’s family’s
farm, Oak Hill Farm in Glen Ellen. And yup, there’s a full
bar. 2231 Chestnut St. at Pierce.
are also getting closer on Vintage 415’s project
(Nate Valentine, Demetrius Chapin-Rienzo and Todd Palmerton are
on this one, partnering with Gian-Paolo Veronese) in the Jackson
Square area called ~AVENTINE~ (rhymes
with Valentine); it’s named after one of the hills of ancient
Rome. It’s a two-level space dating back to the 1850s, and
was formerly a clothing boutique. It actually has a wall downstairs
that was the retaining wall to the pier along the water—remember,
this was the Barbary Coast before all the landfill came in.
focus will be primarily on meeting the needs of the local lunch
set, opening at 10am for the day traders, plus offering a new
hangout for the happy hour/after work crowd. In fact, downstairs
there will be 40 lockers, where individuals/companies can have
their own liquor lock box, a house account of sorts, and list
five people on a “manifest” who
are allowed to drink from your stash; Aventine will replenish the
lockers and bill ya each month. The downstairs will be reserved
from 3pm–7pm for locker holders only. Not like they’re
encouraging consumption, wait, maybe they are, because there will
also be coins handed out at the bar, one per drink you consume.
Collect four and you get a freebie. Now, that is what I call hard
will be an all-day menu of rustic Italian fare, including piadine,
seafood and shellfish like cracked crab, salads, and charcuterie
and cheese; there isn’t a hood in the kitchen, just convection
ovens, hence the simpler fare. The chef was originally going to
be Adolfo Veronese, but he’s busy with a cool gig in Vegas,
so they are currently interviewing. The look will be Old World,
with exposed brick, smoky mirrors, maps, oil paintings, some nautical
elements, and the original supporting columns of redwood have been
made into the bar—actually, there are two bars: one upstairs,
another downstairs. Hours will run from 10am until midnight Mon–Tue,
and until 2am Wed–Sat, opening at 5pm on Saturday, and closed
Sunday. Look for an early September opening. 582 Washington St.
at Hotaling (between Montgomery and Sansome).
How cute: ~PICCINO~ is not living up to its name, and is actually expanding! Well,
true to form though, it’s a teensy expansion: owners Sher
and Margherita are moving the coffee part of the business into
a small space a few doors down, so folks can order their coffee
at a window that will have pop-out shelves. There will also be
some grab-and-go items, like panini and baked goods. Customers
will still be able to savor their coffee or cappuccino at the tables
at Piccino next door if they want to linger… Meanwhile,
the restaurant will be gaining about another precious five spots
or so. Look for the coffee window to be open for business in late
September. Hours for the window will be 7am–6pm. 801 22nd
St. at Tennessee, 415-824-4224.
the nice folks behind the now-closed ~CAFE
CRESCENDO~ will not
be reopening in San Francisco, and have decided to relocate to
the Denver metro area. Best wishes to them.
And now, the mystery business section. A tablehopper reader let
me know that there is a ~NEW ITALIAN CAFÉ~ opening
at 59 30th Street at San Jose. Anyone who lives over there know
what this place is called? I didn’t have a chance to schlep
out there and find out.
Another tablehopper reader was asking what is opening at ~CALIFORNIA
AT 17TH AVENUE~, where the coffee shop called California
Grind previously was. The business owner reportedly closed her
doors on July 1st, due to an ongoing battle with the landlord
over an increase in rent. One neighbor heard a rumor about a
wine bar. Anyone know anything? 5501 California St. at 17th Ave.
More vague wine bar news: some ABC paperwork mentions ~PURE
VINO~, and lists Michael Benziger. From what I could
gather, this is an independent project from Benziger Family Winery,
although it is the nephew of Mike Benziger/son of Bob Benziger.
The business in going into the former Burton’s Pharmacy
space in the Marina. I’ll keep you posted as details emerge.
2016 Chestnut St. at Fillmore.
In the Upper Haight, the ~COCO-LUXE
CONFECTIONS~ retail shop I mentioned
back in April has opened. Truffles, espresso, and hot chocolate
are available, plus a few stools to perch on. Open 11am–7pm.
1673 Haight St. at Cole.
in North Beach, ~PANTA
was granted a conditional use permit to expand into the adjacent
and former shoe repair store on Columbus. It was reportedly a very
emotional hearing, with about 40 Italians in attendance, including
competing business owners who were there in a show of support.
431 Columbus Ave. at Vallejo, 415-591-0900.
season’s Top Chef winner and fan favorite, ~STEPHANIE
IZARD~, is cooking a special Top Chef dinner this
Saturday August 2nd at Mission Beach Café with executive
chef Ryan Scott, who was a contestant on the same season with
her. They are co-creating and presenting a tasting menu highlighting
their signature styles, followed by dessert from the café’s
pastry chef extraordinaire, Alan Carter. Five-course, prix-fixe
dinner, $95 per person, exclusive of alcohol, tax, and gratuity.
Space is limited. Reservations required. 8:30pm–midnight.
For reservations or additional information, call 415-861-0198,
ext. 2. Mission Beach Café, 198 Guerrero St. at 14th St.
you read about the ~MIRACLE FRUIT PARTIES~ in
Well, next Monday August 4th, a Miracle Fruit party will be happening
here! Miracle Fruit (Sideroxylon
is a cranberry-sized West African berry that numbs your sour and
bitter taste buds for a couple of hours after eating it. What that
means is everything that used to taste sour now tastes sweet. It's
like a candy Willy Wonka would have invented—after eating
one, stout beers taste like a chocolate milkshake, grapefruit taste
like pixie sticks, cheeses tastes like frosting, and it will even
make the lousiest Tequila taste like lemonade. The $25 price includes
a berry, and a buffet of regular/everyday food items the event
organizers have curated to showcase the transformative power of
the fruit. Everything from lemons, to cheeses, to beer to other
things you may not expect. A berry should give you a trip of one
to two hours. Buy tickets in
The party will be hosted at 8pm at Temple,
540 Howard St. at 1st St.
a hot tip? You know I'd love it (and you). Just reply to
it's all about location. Where you advertise should be the same.
tablehopper offers prime real estate, buzzing with thousands
of visitors every day. Open 24 hours, seven days a week.
to get your [insert groovy product or place or service here]
in front of thousands of educated, hip, savvy insiders? (After
all, you read tablehopper, too.) tablehopper readers live to
eat, drink, and hit the town, in San Francisco and beyond.
Many are in the industry, both Front of House, and Back of
House. They are in the house.
are a variety of creative opportunities available. Please contact Kate
Ellison for a media kit and rates.
1725 Haight St.
Cross: Cole St.
San Francisco, CA 94117
Kitchen closes at 12am
Lunch Fri–Sun 12pm–5pm
Small plates $8–$12
29, 2008 | SAN FRANCISCO Hey
fellas, want to make your date feel super hot? Of course you
do. And it’s just one $9 cocktail away. The Gilded Lily, a
seductive cocktail of Plymouth gin, yellow chartreuse, orange
flower water, and a hint of demi-sec bubbles, awaits at
~THE ALEMBIC~. After a few tastes, the gold
leaf that was shimmering in the lovely stemmed glass will slyly
end up on your date’s lips. Lemme tell ya, the ladies
will go from girlie to glamour puss in three sips. And that’s
exactly when you say, “Kiss me, goldie.” This drink’s
nickname should be the lovemaker. (Gents, you can thank me later
with a bottle of Pappy Van Winkle Family Reserve 15 year, meow.)
selection of bourbons and whiskies here is thrilling indeed,
be still my beating heart, but first, it’s time to get
your clothes caught on the Barbed Wire Fence: graham-cracker
infused bourbon, house-made rhubarb soda, and a strawberry that
will make you snicker (hint: it goes “pop pop”).
You’ll also wonder if there’s
something else the bar slipped in your drink, because as you
nibble away at the bacon cracker jacks ($5), which is netting
my award for bar snack of the year, at the bottom of the bowl
cleverly lined with the Red Vic Theater schedule you find,
wait, what is up with the little patterned baggie in there,
normally relegated to contain other Haight Street illegal pleasures?
Whoa, how did that get
in there? No, it didn’t fall out of your fifth pocket.
It’s your prize, yo! (Sorry, it won’t be a bud, so
stop dreaming. Mine was a mini plastic chicken. Bwok.) Let’s
just say popcorn, oolong caramel, spiced cashews, rendered bacon… you
do the math.
the Alembic’s opening chef, Eddie Blyden, has headed
to the East Bay (he’s now running the show at the gastropub
the latest co-executive chefs to come on board are Jordan Grosser
(formerly the chef de cuisine of Postrio) and Ted Fleury (of
the dearly departed Winterland). And they are rocking it.
with the pickled quail eggs ($1), sporting a shocking violet
hue, or the blistered shishito peppers ($5) with a flourish
of house-smoked salt—I love praying for a hot one, you
Are you really eating white asparagus in the Haight? Uh huh.
Along with toasted hazelnuts and mache ($8), how fabulously bougie!
I normally find white asparagus unnecessarily fussy, but this
dish made me reconsider that stance. A touch overdressed, but
like smoky? Order up the Baynes Sound clams ($10), a bowl of
tender, meaty monsters in a fresh corn broth, with chunks of
smoky bacon, topped with a scattering of scallion and threads
of togarashi—definitely one of those “I am going
to finish every last bite of this” kind of combos.
yeah, and then there’s the long bone o’ bone
marrow ($9) with a fat-cutting but sadly not fat-burning caper
gremolata. Who knew bone marrow would pair well with a cocktail?
It sure does. Kind of like oil and vinegar—you need one
to help with the other. You eat because you’re getting
tipsy, and you drink because, well, you’re drinking. Especially
few dishes playfully push the boundaries of the “gastropub” style,
integrating Asian ingredients like the delectable miso-glazed
black cod ($10), brightened up with a tangy side of pickled shimeji
mushrooms and radish. Loved this dish. Or the sesame that shows
up in goat cheese croquettes ($8) with pickled beets. (See, your
liver isn’t the only thing getting pickled.) Actually,
the dishes are constructed like the cocktails here, with layers
of flavor, top notch/shelf ingredients, balance, wit, and they’re
seasonally driven. Everything is about appetizer sized, so plan
on grazing on at least a few plates.
dessert, don’t even try to pass up the Eagle Rare
chocolate pudding ($8), thick and rich and bourbon-y, with “tipsy” cherries
and the crunch of smoked salt, all tucked into a little Mason
jar. Yeah, dangerous. Because where’s there’s smoke… there
are lemon cupcakes ($8)! So darned cute. All three of them. And
topped with cocoa nibs, quite. The handiwork of pastry chef Jenna
Hodges, who worked with Boris Portnoy at Winterland, and Campton
a few insider tips. This place is a small shotgun room, with
only a few tables in the back, so in order to do some crowd
control, the weekend will most likely entail a wait (like most
places around town). Ah hell. I like the mellower pace of mid-week,
or swing by in the late afternoon on the weekend for a little
hair of the dog—and if you sit at the comfortable bar,
you can even get a good spirits education. Since the kitchen
serves late, that’s another bonus factor to keep in mind.
always liked the style here, with the atmospheric lighting,
spiffy vintage vibe, and don’t even get me started
on the wall of shimmering bottles. (If you want to read more
about the look, take a peek at my original “fresh
The Alembic is top o’ my list for a place to bring visitors
to experience the SF-craft cocktail scene—the folks who
work behind the bar here are some of the country’s best.
Wicked talent. And the drink descriptions are their own particular
brand of entertainment. But watch out, because odds are you’ll
find yourself needing a taxi after perching here for more than
an hour. And if you’re lucky, someone will have a hint
of gold leaf on their lips.
JULY 29, 2008 | SAN FRANCISCO Myles
O’Reilly and manager Chris Shelgren have opened ~MCTEAGUE’S
SALOON~ in the former Johnny Wok location on Polk Street,
just next door to O’Reilly’s
Holy Grail. To recap my mention back in May, the saloon is
named after the book by Frank Norris, McTeague, (Frank
Norris Street is a potato’s throw away), and O’Reilly
is keen to keep Polk Street’s literary heritage alive. There
are booths, old chandeliers, rustic/saloon-style plank tables with
stools, and a 44-foot redwood-topped bar, with 18 taps of primarily
West Coast ales and microbrews (although they are currently running
12)—there is also an emphasis on bourbons. Some literary
readings and acoustic music are also planned, and there are some
saloon-style eats that will be on offer starting next week, like
bean-less Southwestern-style chili, and “toasties” (sandwiches,
like ham or turkey). On the weekends, the saloon will open at 9:30am
for football season, and will have a BBQ menu inspired by the SEC
and Big 12 teams playing, so expect pulled pork for southern teams,
or even some gumbo when Louisiana is playing. Hours are otherwise
noon–2am daily. 1237 Polk St. at Sutter, 415-776-1237.
Thursday July 31st, H Joseph Ehrmann, the owner of Elixir, is
hosting ~FARMERS’ MARKET SUMMER COCKTAILS~,
a hands-on class at the SF Bay Club from 6pm–8pm. Club Members:
$75, non-members: $85. Order tickets online for this class or future
Here are some wino events in the East Bay: on Sunday August 3rd, ~JC
CELLARS~ is hosting a Summer Beach Party, complete with
everything except the beach. Their wines will be paired with
light summer fare, such as grilled sausage, and a bruschetta
bar. Tucker’s of Alameda will be customizing their very
own JC Cellars syrah-flavored ice cream, and Fabrique Delice
patés and specialty cheeses will also be available. Rockpile
and Stagecoach Vineyard rosés will be poured, plus limited
edition viognier from Condrieu & Seyssuel, plus the debut
of the 2005 Rockpile Vineyard syrah, and some surprise older
vintages. Vermillion Border will be performing lively blues/rock.
The party is conveniently located near the Lake Merritt BART
station and the Jack London Ferry Terminal. 1pm–5pm. $20
tickets or $25 at the door. JC Cellars Winery, 55 4th St., Oakland.
The East Bay Vintners Alliance is hosting the third annual ~URBAN
WINE EXPERIENCE~ on Saturday August 9th. This event will
feature 15 East Bay urban wineries partnering with local restaurants
and food purveyors. The participating wineries and partner restaurants
are: Adams Point with Whole Foods, Andrew Lane Wines with Canvas
Underground, Aubin Cellars with Adagia, A Donkey and Goat with
Franklin Square Wine Bar, Dashe Cellars with Fabrique Delice, Eno
Wines with Savory Cook Special Event Catering, Irish Monkey with
C'era Una Volta, JC Cellars with Scott's Seafood, Lost Canyon with
Montclair Bistro, Periscope Cellars with Bellanico, Prospect 772
Wine Company with Patrick David's Catering, Rosenblum Cellars with
Mona's Table, Tayerle Wines with Pappo, Two Mile Wines with Sea
Salt, and Urbano Cellars with E-22 Café. New to this year's
event will be free limousine shuttle service to and from the Lake
Merritt BART station, courtesy of Angelica Limousines. Advanced
purchase tickets are $45 online,
and admission at the gate the day of will be $60. A ride from the
San Francisco Embarcadero Ferry will drop guests right off at the
doorstep of the event, and Jack London Square is easily accessible
by BART and ferry. 2pm–5pm at the Meadow at Jack London Square,
Oakland. (There’s an exclusive tasting for trade and media
29, 2008 | SAN FRANCISCO Dave McLean fell
in love with craft beer 20 years ago in Boston. He still
remembers his first, eye-opening pint of cask-conditioned
beer at the now-defunct Commonwealth Brewing Co. The resulting
home-brewing hobby mushroomed into an obsession and he completed
the Master Brewers Program at UC Davis, under the tutelage
of Dr. Michael Lewis, in 1994. He built and opened Magnolia
Pub & Brewery in 1997 and Alembic in
2006. He continues to explore his obsession with brewing
cask-conditioned beer and English bitters at Magnolia, and
supplements that by sourcing a few bottle-conditioned examples
from across the pond at Alembic.
English Ales: A (Quixotic) Quest for the Perfect Pint
beer has entered a Golden Age in this country. There’s
a beer for every occasion, from the most thirst-quenching “lawnmower
beer” to the most complex, assertive, and envelope-pushing
expressions from the cutting edge of craft brewing.
usual, the American melting pot has afforded us a unique opportunity
to draw from multiple inspirational traditions without being
restricted by firm adherence to any one of them. It’s
a lively time in the craft beer world, with regional styles emerging
and creativity explored through barrel-aging, unusual fermentation
regimes, and a surprising array of ingredients. This dovetails
nicely with the rapidly exploding appreciation of beer as a versatile
pairing beverage, presenting an always-growing set of possibilities.
this is an ode to a family of beers that sometimes gets overlooked
among the powerful, bracing hop monsters and mind-boggling,
Belgian-inspired curiosities—the humble British bitter,
and its cousins, mild and brown ales.
the name, bitters aren’t so bitter, especially
when compared to modern pales and IPAs. Hop character, including
some bitterness, is indeed evident, but never out-of-balance
or harsh. A pint of bitter is a window into the heart and soul
of British brewing, which includes the use of heirloom malts
like the legendary Maris Otter, earthy hops from Kent, warm fermentations
with estery, fruity yeasts, and mineral-rich water that adds
a crisp snap to the mouthfeel. All of these components are interpreted
through a lens of subtlety and balance–a bitter is about
nuanced complexity and tasting everything.
work within a range of subcategories to produce many different
expressions of bitters, milds, and browns. So-called “ordinary” bitters
range from gold to copper in color and present medium bitterness,
light body, and medium residual malt sweetness. This is the smooth,
refreshing, granddaddy of session beers. They go down easy and
you can drink more than two without thinking much about what
you’re doing next.
Special or Best bitters are more robust, with medium body and
residual malt sweetness, and with a little more hop bitterness
and aroma evident. Extra Special Bitters feature medium to strong
hop characteristics, rich flavor, and full body. They range from
pale amber to deep copper in color. Malt flavor dominates the
flavor profile of Mild ales, whether pale or dark, pushing hop
notes into the backseat. The same is true of Brown ales, in which
roast, toast, and caramel notes show up more prominently.
every beer we’re talking about here lands somewhere
between 3–5% alcohol. British brewers (and those inspired
by them) do so much with so little, crafting delightful conversations
by showing some restraint with ingredient amounts. This is the
opposite of beating the drinker over the head with a bale of
hops (not that there’s anything wrong with that).
of these English ale expressions beg to be served in their
traditional manner: cask-conditioned. Naturally carbonated
to a lower level than most beer (through a re-fermentation
in the cask) and then served at a cellar temperature, cask-conditioned
bitters are sublime. Served directly from such a cask, or pulled
to the bar through a hand pump, these beers are smooth, pleasantly
refreshing, and surprisingly complex. They are often “dry-hopped” right
before the cask is sealed, delivering an unparalleled, bright,
fresh hop aroma to dance expertly with the other flavor notes.
But freshness is paramount in cask-conditioned bitters. Cask
beer is alive and dynamic. A meter starts ticking as soon as
the cask is pierced and there are only a handful of days from
that point in which to find the beer at its peak of quality.
Some cask ales are best the day they are tapped, others bloom
on Day Two, ever-so-slightly oxidized. The unsold portion of
a four-day-old cask might be facing a date with the drain.
Saddled with an inaccurate name that scares people away and
a fragile nature that depends on knowledgeable and careful dispense
(and a bit of luck), it seems like the deck is stacked against
our friend, cask bitter. No matter, this workhorse of the beer
pantheon, keeper of the flame of the ale brewing tradition, original
inspiration for the American craft beer renaissance, soldiers
on, richly rewarding all who seek its charms.
Hour Chef Series
Fri. Aug. 1st, 8th, 22nd
$25 per person
Tantalizing Market Tapas
Wed. Aug. 6th, Aug 20th
$45 per person
North Arcade (next to Taylor’s)
San Francisco, CA
JULY 29, 2008 | SAN FRANCISCO Over
at the Ferry Building, CUESA and Parties That Cook’s ~LUNCH
HOUR CHEF SERIES~ is happening on Fridays
this summer. Grab an apron for a hands-on cooking lesson, where
you learn to make your own fresh summer sandwich and salad using
ingredients hand-picked from the farmers’ market. Guests
can relax and nosh at picnic tables after the cooking is done,
or take lunch to-go.
The gourmet sandwich and salad series includes: grilled chicken
sandwich with artichokes and hummus, arugula salad with grilled
peaches, gorgonzola and pecans; and lamb and pistachio burgers
with soft feta centers, and salad of watermelon, ricotta salata
and pine nuts. Vegetarian options are available.
make it to the day class? There is also a series of Wednesday
evening events: ~TANTALIZING MARKET TAPAS~.
This class will include tips and tricks for selecting seasonal
ingredients from the farmers’ market and integrating them
into your everyday cooking. The recipes will include some California
and international flair: pizzetta margherita: heirloom tomatoes,
basil and burrata; Moroccan bisteeya baskets: chicken, dates and
cinnamon; sweet corn galettes with bacon and sour cream. Heavy
appetizers will be available, and complimentary wine. Vegetarian
options are also available. Wines provided by tuttifoodie.com.
Top Chefs Tell All
Wed., Aug. 20, 2008
595 Market St., 2nd Floor
Cross: Second St.
San Francisco, CA 94105
cocktail reception 7:30pm
standard tickets (includes program and reception):
$15 members, $25 non-members
premium tickets (includes premium seating at program
and five-course dinner at Mission Beach Cafe): $80 members, $95
29, 2008 | SAN FRANCISCO The
Bay Gourmet Forum of the Commonwealth Club has planned a month-long
series of programs called How
including cooking classes, farm tours, dining experiences, tastings,
and more. In the INFORUM ~TOP CHEFS TELL ALL PANEL~, San
Francisco-based contestants from the most recent season of Bravo's Top
Chef will be there to dish, and answer questions.
Zoi Antonitsas, chef/restaurant consultant, Zazu
Jennifer Biesty, chef/restaurant consultant, formerly
Ryan Scott, executive chef/partner at Mission
Marcia Gagliardi, founder, tablehopper.com: moderator
(yup, yours truly is moderating!)
Skyy Spirits will provide complimentary cocktails at the program
reception, and there is also a dinner at Mission Beach Café,
where you’ll find
executive chef Ryan Scott cooking. The five-course prix-fixe meal will include
Skyy Spirits cocktail pairings by mixologists from Rye on the Road. Mission
198 Guerrero St. at 14th St.
JULY 29, 2008 | SAN FRANCISCO Darling Bernadette Peters dined at Presidio Social
Club, sharing the goat cheese and beet salad and the butter lettuce
salad with her friend, and she then had the special of California
white sea bass. Since the PSC is a big fan of playing The Jerk on
their television screens, they had it running that night. On her
way out, a guest stopped Bernadette and said, "Hey, they're
playing your movie.” She stopped and chatted for about ten
minutes, describing the scenes and what it was like working with
Steve Martin. Uh, funny, right?
A tablehopper reader spotted Jerry Rice at
Crustacean Sunday night with his family. He was “super nice” and
posed for some pics.
tablehopper reader was at Americano for happy hour and saw Baron
Davis sitting at a table with a bunch
of friends having fun.
yes, The Hammer is back! MC Hammer was
at Junnoon in Palo Alto, along with Chamillionaire,
the Grammy Award-winning platinum recording artist, plus Quincy
Jones III, and the ghost ridin’ Mistah F.A.B. from
Oaktown. They were at Stanford for a conference called The AlwaysOn & STVP
Summit for a panel titled "Breakout: Music Artists Go Entrepreneurial,” the
hit of the day.
content © 2008 Marcia Gagliardi.
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