27, 2009 | SAN FRANCISCO Things just keep getting
interesting over at ~AQUA~:
now the Bacchus Management Group (Spruce, Village Pub)
is taking it over completely. They ended up having
the winning bid for the lease, and hope to retain the
Aqua name as well. As for next steps, the restaurant
will remain open until the end of the year, and will
then be closing for a little bit around the New Year.
Bacchus will be bringing in a new chef, but maintaining
the fine dining atmosphere that Aqua has always been
known for since 1991. Here's hoping the name continues
to live on. 252 California St. at Battery.
Things are brewing (heh) in the Inner Sunset at the ~FORMER
SITE OF GOLDEN GATE BREWERY, ELDO'S GRILL AND BREWERY,
AND WUNDER BREWING COMPANY~: a new group is taking
it over and plan to reopen the brewery, and if all
goes well with the ABC license, it will be serving
beer and food in January. On the menu: you'll find
American fare (although I can't reveal who the chef
is), and things are also in final negotiations with
the brewer, so that is under wraps as well. I spoke
with one of the partners, Rex Tabora of Zebulon downtown,
and he said he's especially excited about the project
because he grew up just four blocks away. We'll know
more in 45—60 days once the license (hopefully) goes
through. 1326 9th Ave. at Irving.
Speaking of ~ZEBULON~,
it looks like they will be able to remain in their space
at 83 Natoma until the end of January (when the Transbay
Terminal construction forces them out), and will then
be reopening at 500 Howard Street at 1st St.
so excited to walk over for my afternoon shot o' espresso
yesterday at the new ~MATCHING HALF~,
a lovely cafe that just opened at the corner of McAllister
and Baker. For those who may remember the dumpy One
World Cafe, you won't believe how well the place has
been transformed—it's now sunny and cheerful,
with a natural modern look, including the original
Douglas-fir floors, tall ceilings, white subway tile
for the backsplash, and handmade tables of poplar (including
a communal table), plus some outdoor seating. What
really caught my eye (and immediate affection) was
the gorgeous Slayer
Espresso machine from Seattle with walnut paddles.
My macchiato of Verve "The Sermon" espresso
(from Santa Cruz) was heaven indeed. Once Sightglass
Coffee (more on this in the hardhat)
gets its roaster going, they'll switch to their coffee.
There are also Chemex pots (perfect for two) and individual
drip coffee. You can munch on breakfast treats from Bakers
of Paris, plus there's a brioche bun with egg, cheese,
and ham, and bagels. There will also be a couple sandwiches
every day (yesterday's were ciabatta with a caprese salad,
and salame with butter and cornichons on baguette). Once
the beer and wine license kicks in, the hours will run
later, and there will be small plates of food into the
evening to nosh on while you enjoy a glass of wine or
a beer. There's WiFi as well. Hours for now are 7am—6pm,
opening at 8am on the weekends; once beer and wine arrive
(any day now), hours will go until 9pm or later. 1799
McAllister St. at Baker, 415-674-8699.
heard that Jane Tseng, the pastry
chef of ~A16~,
is moving on in mid-November—she is actually
moving to NYC, and will be working with Nate Appleman
at Pulino (although her move east was initially motivated
by personal matters, she is very excited to be working
with Nate again). Lori Rich, Jane's pastry assistant,
will be promoted to pastry chef of A16 as of November
1st. Jane will stay on to help with the transition
and the A16/SPQR team wishes her well in her future
endeavors. At SPQR,
new executive chef Matthew Accarrino will be doing
his own desserts with the help of his team.
are getting close for ~REPUBLIC~,
the project in the Marina in the former Jones space,
brought to you by the Bin
38 crew (Shaw Amirghassemkhany, Don Davis, Peter
Scully and David Sheridan). Executive chef Brian Beach
(The Waterfront, Adagia) has put together a menu focused
on updated bar and grill classics and comfort food made
with local ingredients, like a burger made with sustainable,
ground-to-order beef; grilled romaine salad and Parmesan
flan; and Phillies (mini cheese steak bites). There will
also be clever bar snacks, including local Dungeness
crab jalapeno poppers. One thing that is sure to prick
up a lot of ears around town is that the beverage program
will have the largest all-American craft beer list in
San Francisco (classic cocktails will also be available).
Jim Maxwell of Architects II redid the interior to be
more upscale, and the entrance has been moved to Scott
Street. Game watchers: there will be TV/sports viewing,
although the TVs can and will be covered by artwork or
sliding panels based on game times (except for three
TVs in the bar area, which will remain uncovered). Hours
will include weekend brunch (starting at 9am, and open
continuously until 2am on Sat and 12am on Sun), and snacks,
drinks, and dinner Mon—Wed 4pm—12am and until 2am Thu—Fri.
The opening is looking like Friday November 13th for
now (mua hua huaaaaa). 2401 Lombard St. at Scott, 415-817-1337.
Just over the past weekend, ~SUSHI
RAW 3~ opened in the now-closed Baghdad Nights
location in the Lower Haight (if you live out in
the Excelsior, you might be familiar with their original
location—and there's another one is in San Bruno).
The menu includes the usual sushi/sashimi suspects,
along with ramen/udon. Hours are 11:30am—3pm, and
5pm—10pm daily. Oh, and there's delivery too. 682
Haight St. at Pierce, 415-863-6888.
Also in the neighborhood: if you are missing the tasty
tikka masala from the former ~METRO KATHMANDU~ (now Metro
Cafe), they are selling pre-packaged servings under
the Metro Kathmandu label in the refrigerated food section
You can pick up chicken tikka masala ($8.99), lamb vindaloo
($7.99), saag paneer ($5.99), and basmati rice ($1.49).
308 Broderick St. at Fell.
More Indian cuisine news: ~URBAN
CURRY~ (no relation to Urbun Burger or Urban
Tavern, har) is now open in the former Little Joe's
space, next door to the Vin
Club on Broadway. On
the menu: classic Indian and Pakistani dishes. One
of the owners is also behind the House of Curries
locations in Berkeley. Lunch is served from 11am—3pm,
and dinner is from 5pm—11pm. 523 Broadway at Kearny,
Looking for a good deal for a business lunch? ~CHEZ
PAPA RESTO~ is offering a two-course business
lunch for $17.95, or three courses for $22.95. You
can choose from apps like French onion soup or smoked
trout with potato salad or Snake River Farms beef
tartare; and entrées include a roasted eggplant and
mozzarella tartine or a flatiron steak with béarnaise
and frites. Want dessert? There are profiteroles,
brandied cherry clafoutis, or apple tarte tatin.
4 Mint Plaza at 5th St., 415-546-4134.
Let's hear it for free, shall we?
offering free bar bites on Monday nights from 9:30pm—10:30pm.
Just have a drink, and you'll be able to eat dishes
like pickled quail egg salad, hot wings, fried somen
noodles, and OB-battered onion rings. 439 Balboa St.
at 5th Ave., 415-386-8332.
Laurel Village is offering a free cup of Equator Estate
coffee (just bring your own cup or to-go mug) with a
breakfast purchase from 9am—11am daily, until November
16th. You can choose from a new menu of breakfast items,
like a seasonal frittata or fresh-baked muffins. 3401
California St. at Laurel, 415-728-9080.
This Wednesday October 28th, former New York Times restaurant
critic William Grimes will be at ~OMNIVORE
BOOKS~ to talk about his new book, Appetite
City: A Culinary History of New York, at 6pm. (Or
come by on Sunday November 8th and bring some figs to David
Chang (Momofuku) and Jeremy Fox (ubuntu),
who will appear in conversation at noon. Because space
is limited, anyone who calls/emails ahead to buy a copy
of The Momofuku Cookbook will be guaranteed a
seat.) 3885A Cesar Chavez St. at Church, 415-282-4712.
And on Thursday October 29th, you can listen in on a panel discussion about responsible meat eating and animal agriculture: ~IN SEARCH OF A RIGHTEOUS PORKCHOP~. This event is sponsored by the Center for Urban Education about Sustainable Agriculture (CUESA) and Book Passage. Here's more from the announcement: "The reality behind industrially produced meat—cramped confinement, routine use of antibiotics and growth hormones, E. coli epidemics, pollution of air and water, enormous carbon footprint, and so on—has made some eaters into staunch vegans. For others, however, all-or-nothing is a false choice. This panel will explore the middle ground: moderate consumption of meat from animals raised humanely and sustainably on family farms. Panelists will include Nicolette Hahn Niman, attorney, rancher, and author of Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms; David Evans, fourth generation rancher and owner of Marin Sun Farms; and Aaron French, chef at the Sunny Side Café, ecologist, and writer. Moderated by Elanor Starmer, researcher and policy analyst for the national consumer advocacy organization Food and Water Watch." The event is free and will be followed by a reception with farmers' market snacks. No RSVP needed. 6:30pm—8:30pm. For further information, contact Julie Cummins: 415-291-3276 x106. Port Commission Hearing Room, second floor of the Ferry Building on the Embarcadero at Market St.
As for some paid events, this Thursday October 29th
is a ~COMMONWEALTH CLUB INFORUM EVENT~: The Street
Food Movement: SF Hearts the Cart. There will be
a panel with Anthony Myint, Mission
Street Food; Brian Kimball, Magic
Curry Kart; Steven Gdula, Gobba
Gobba Hey; and Charles Phan, executive chef, Slanted
Door, moderated by Tamara
Palmer. After the discussion,
everyone can head over to 111 Minna, where some street
food carts will be offering limited samples and hawking
their eats, including: Bacon Potato Chips, Bike Basket
Pies, Creme Brulee Cart, Gobba Gobba Hey, Magic Curry
Kart, Mission Street Food, Smitten Ice Cream, Soul Cocina,
and Sweet Constructions. Tickets are $12 for members,
$20 for non-members. 6:30pm, panel discussion; 7:30pm,
Street Eats Party. Buy
tickets here. 595 Market St. at 2nd St.
Next Tuesday November 3rd is ~PETTING ZOO~, another
carve-and-eat event at Bloodhound from
Ryan Farr from 4505 Meats and Taylor
Boetticher from Fatted Calf. They'll be doing a carving demo of a goat
and a lamb, and spit roasting a whole hog on an open
fire. Rabbit crepinettes, chicken beer sausages, chicharrones,
Taylor's salami, and bacon brownies will also be
offered, plus a bacon-inspired cocktail from the bar.
$40. Price of admission gets you the demonstration viewing,
all the food you can eat, and one free cocktail of your
choice at the bar. Buy
tickets. 6pm—11pm (the organizers say, "food will
be flowing steadily the entire event, so don't feel like
you need to be the first through the door.") 1145 Folsom
St. at 7th St.
That'll teach me to put a politician in the
starlet: last week I mistakenly wrote Senator
instead of Speaker Pelosi. I'm just
going to stick with MC Hammer sightings from now
Got a hot tip? You know I'd love it (and you). Just reply to this email.
you up for the Adventure? Scharffen Berger and TuttiFoodie.com
invite you to enter the fabulous, third annual Chocolate
Adventure Contest. So go ahead: invent,
create, explore the boundaries of your own culinary
imagination. This year the contest accepts entries
in two categories—Sweet and Savory—for
the chance to win one of two $10,000 grand prizes.
be eligible, combine any Scharffen Berger chocolate
with one or more of 16 select "adventure ingredients"
(pandan leaf, banana leaf, sumac, rice flour, fresh
mint, black eyed peas and others) in an original recipe.
Whether appetizer, main course, dessert, cocktail—you
can enter up to 10 recipes total. Get more information
Small plates $8—$15
NOTE: This is a shorter update; my original fresh meat review can be found here.
27, 2009 | SAN FRANCISCO One
of the unexpected pleasures of my book writing process
was rediscovering places I hadn't visited in a while
(and of course there were some places I wish I had left
well alone, ah well). But in the delicious revisit category
was ~TERZO~. I have always been drawn to the chic
and intimate room by Cass Calder Smith, full of warm
wood and dim lighting (and cool design details), the
interesting wine list (with a rather extensive range
available by the glass), and the friendly service. Why
the hell did it take me so long to come back? Why did
I act like one of those guys who take a week to call
you after a good date? For some things in this world,
there just aren't acceptable explanations.
feels like chef/co-owner Mark Gordon's menu has really
hit its stride with what regulars and the neighborhood
want; and one of the things they wished for was larger
plates. There are a now a few bigger dishes to choose
from on the menu of (mostly) small plates; one night
there were eggy hand-cut noodles ($13/$20) with truffle,
butter, and pecorino; I saw a table of ladies scarfing
the grilled skirt steak ($26); and there was a homey
braised chicken ($22), all made with quality ingredients.
But the small plates here are still the domain I like
to play in.
seasonal Cal-Med menu changes daily; when I went in
June, my friend and I loved the trio of baked squash
blossoms ($8) stuffed with fresh ricotta, salsa verde,
and a drizzle of Umbrian olive oil, a nice break from
the usual fried execution you see. I also got to enjoy
my first apricots of the season in a salad ($9) with
pistachios, sweet Walla Walla onions, mint, and a tangy
honey dressing made with white balsamic. At first I thought
the flavors were a little too disparate, but as I kept
coming back to it, I liked it more and more (different
often takes a little time to get used to).
of lamb keftas ($15) were succulent and an effortless
match with the tangy counterpoints of pomegranate molasses
and a base of lebne (the execution here was more like
yogurt than the spreadable cheese). Truth be told, the
plate of roasted carrots and turnips ($9) was my favorite
of the evening, a beautiful and simple dish made with
brown butter and a sweet and spiced gastrique with clove,
allspice, cinnamon, and honey. The caramelized sugars
in this dish were magic. I know, how Chez Panisse/platter
of figs, but whatever, it was delicious. Since we're
on vegetables, vegetarians will be happy with the number
of choices to be found here.
Cow Hollow ladies who come here to eat and drink wine
are definitely fans of the house-made pita ($8) that's
cooked to order, with a dusting of the house za'atar,
a mix of oregano, thyme, sumac, allspice, and sesame.
The warm pita is so delicious, paired with a thick hummus
topped with a pool of glistening olive oil (you'll find
a lot of olive oil here, don't be afraid). The crispy
onions ($6) are another fave, strings of red onion from
a buttermilk bath, coated with a dusting of cornstarch
and fried. They're ridiculous—just watch them disappear.
are simple and homey, like strawberry shortcake with
lemon curd, or a silky buttermilk and vanilla panna
cotta with huckleberries. (All the desserts are $8,
although I don't agree with the sorbet costing the
same amount as the chocolate cake.) Or you can always
go for some dessert wine—again, there's an impressive
number of glasses to choose from.
There are all kinds of useful features here, notable for such a small space: there's a back room that's spot-on for private events (seats 16), there's a back corner table perfect for larger groups (ideally seven), and the front sidewalk seating is actually reserve-able! (Nice little trick for the next heat wave, eh? Shhhhh.) The communal table and bar inside also make it convenient for drop-ins or single diners. But folks, if you want a perfect place for a second date (or maybe you have kids and you're finally going out for date night!), well, this is it.
OCTOBER 27, 2009 | SAN FRANCISCO Next Wednesday November 4th and 5th are ~DUBONNET APERITIF HAPPY HOURS~. Dubonnet will host complimentary happy hours at Eastside West (3154 Fillmore St. at Greenwich) on Wednesday November 4th, and at Orson (508 4th St. at Bryant) on Thursday November 5th. Guests will be presented with Dubonnet Dollars, which they can use to purchase classic and contemporary aperitifs such as the Dubonnet Cocktail, Dubonnet Fizz, and Dubonnet Royale for a single dollar. In addition to the cocktail special, each event will offer patrons (21 years and older) complimentary hors d'oeuvres. At the conclusion of each event, one lucky guest will leave with a gift certificate for dinner at the hosting restaurant! 6:30pm—8:30pm. Salud.
Here's an update on the ~HEAVEN'S
DOG~ happy hour (sorry for any confusion,
folks, things changed): the promotion is now $5 cocktails
and well drinks are available Mon—Fri from 4pm—6:30pm
(until December 1st). 1148 Mission St. at 7th St.,
Attention bartenders: looking for a new lid? Goorin
Hat Company is hosting their first ~BARTENDER
APPRECIATION DAY~ on Sunday November 1st at the
Haight Street store. All industry folks get 25% off
their purchase that day, and there will also be an
industry-only event from 7:30pm—9:30pm, with signature
Bols Genever cocktails, PBR, and some nibbles while
you get fitted for a hat (there will also be some giveaways).
Bartenders, barbacks, and cocktail servers: please
provide your bar/restaurant name with your RSVP at firstname.lastname@example.org.
1446 Haight St. at Masonic.
On Wednesday November 4th, join ~LUIGI MANCINI~ from Fattoria Mancini (the link is a PDF, FYI!) in the Marche for an Italian wine (and American cuisine) dining experience at CONDUIT. Mancini's wines, particularly his pinot noir, are sourced from acclaimed vines originally planted by the Napoleonic French on calcareous cliffs above the Adriatic, and exude a mineral-driven elegance (no, I didn't come up with that sentence). The meal is $75 per person (excluding tax and gratuity). 6pm—10pm. 280 Valencia St. at 14th St., 415-552-5200.
Luigi Mancini will also be at ~SPQR~ on Tuesday November 3rd to talk about his wines, and he will be hand carrying his acclaimed red wine 'Blu' made from the rare local grape, Ancellotta. Executive chef Matthew Accarrino will offer an additional menu (along with the daily menu) of a la carte dishes to pair with each of wines offered in three-ounce tastes, by the glass, half bottle carafe, or bottle. 1911 Fillmore St. at Bush, 415-771-7779.
tablehopper tasting: sherry
$59 (includes ticket processing fees)
OCTOBER 27, 2009 |
SAN FRANCISCO As you may remember, I took a weeklong trip to Jerez
at the end of the summer this year, and fell madly in
love with sherry. Touring the bodegas, I gained such
an appreciation for the craftsmanship and years of tradition
that go into making sherry; it's surprising to me how
affordable sherry can be, considering all the work behind
We're lucky to have industry folks at places like nopa and Gitane who
have put together extensive sherry lists and cocktails
for us to taste, but unless you've tried an oloroso before,
you're not likely to take a leap of faith and just order
it, right? Well, let's fix that, because personally speaking,
I can't believe I wasn't drinking more sherry before
I took my trip; the flexibility of sherry and food pairing
was a big epiphany for me. And it's freaking delicious.
it is with great excitement that I am announcing the ~SECOND
TABLEHOPPER TASTING~ on
Tuesday November 10th, with this one about sherry!
And we're going to have quite the teacher: while in
Jerez, I met César Saldaña,
the director of the Consejo Regulador de Jerez (translation:
the council that regulates sherry in Spain). He is one
of the most passionate educators about sherry, and definitely
one of the top experts. When I found out he was going
to be in town for a few days, I simply had to put this
We'll start with an opening reception in the kitchen
at Stable Café (have you seen this place yet? It's so
cool.), with some tastes of fino and manzanilla, along
with Spanish-inspired bites from James Stolich of CookWithJames (you
may know him from his CookWithJames Underground Supper
Club dinners). Bartender Neyah White from nopa will also
get things started with a sherry-based cocktail, the
Pear Brown Sugar Shrub.
we sit down in the gallery for the education portion
of the evening, we'll be tasting other sherry styles,
like an amontillado, palo cortado, oloroso, and Pedro
Ximénez and cream sherry to finish. Oh yes, and Neyah
is going to have a cocktail for us to wrap up with, the
Barrel to Barrel, made with single malt scotch, oloroso,
Pedro Ximénez, and nocino. Please don't expect a
full meal, but there will definitely be plenty of savory
bites for you to enjoy throughout the evening.
César is going to give you an introduction to sherry
like no one else could—even if you already know the difference
between a palo cortado and an amontillado, you'll still
come away with deeper sherry knowledge in this tasting.
Suffice to say, this is going to be a rare and one-of-a-kind
evening with the (very charming) César in the casa.
Seats are limited, so act quickly.
27, 2009 | SAN FRANCISCO This
section is written by Erin
half of the talent behind local outfit ICHI
Outside of the foodie world she works full-time championing
kid literacy at 826 National. Keep up with her on
Coming from Flint, Michigan, my version of coffee
well into adulthood involved blue tin Maxwell House
coffee cans repurposed for snow fort brick-building,
and sparkly Folgers flavor crystals that would soon
make up the muddied contents of my dad's Aladdin thermos
for his second or third shift commute to work on the
assembly line. Meeting brothers and Sightglass
Coffee (270 7th Street at Howard Street)
business partners Jerad and Justin Morrison, it was
obvious that they grew up with a different, more crafted
version of the muddy brown liquid my own working-class
hometown knew as a drip brew.
The Pacific Northwest's tradition of coffee-roaster
craftsmanship has fostered these brothers' quest to
emulate and surpass the coffees they roasted and served
over the last ten years in Seattle, Washington (Jerad)
and Eugene, Oregon (Justin). Now, combining what some
may consider flannel-town forces, the brothers clearly
have spent their time doing their artisan homework
for us all to enjoy in the form of a "light industrial
retail café space." What San Francisco zoning can't
explain about the concept that Jerad and Justin have
drafted up, along with architect partners Boor
Bridges, is that you are in a coffee roastery from
the moment you pass through the front.
Most roasteries are coffee houses first, with the
roasting equipment in the back. Playing on the image
of a "sight glass," or meter by which you can gauge
how much liquid is contained inside, the brothers have
allowed us a peek inside the process of creating their
version of the perfect cup of coffee. Their antique
mechanical (not computer-based) roasting equipment
will be in the front of the space, taking up what's
usually considered prime real estate in front of the
tall warehouse windows. Guests will find themselves
between beans, burlap bags, and baristas in this new
take on a gathering spot.
Jerad and Justin were so hands-on that they repurposed
the antique roasting machines themselves. It's one
thing to know your craft well, it's another to understand
the machinery on such a level that you can take it
apart and put it back together in a new and improved
way. The 1961 Probat roaster
that they found in Germany was worth the shipping costs
according to the brothers, because they would have
more complete control over how the beans were roasted.
They explained to me (a reformed Maxwell House girl),
that when you allow a computerized mechanism to come
into the process, you lose some of the ability to manipulate
time and the depth of the roast. They are on a mission
to get back to a more Old World way of doing coffee,
based on the sensory experience of the roasting.
the logistics worked out, the gentlemen have a way
to go on their build-out. But, it seems that they
have a strong timeline (and a current coffee cart
in their space) to support them. In an unusual business
model, the brothers are open for business before their
main space is completed. Customers are welcomed in
to peek at the construction between 8am—5pm seven
days a week while grabbing a cup of coffee or a small
sweet in their little Seventh Street coffee garage
space. It's funny to consider that this little cart
will soon take on the 4,000-square-foot warehouse that
once housed a sign company in its South of Market digs.
bulk of their work involved sandblasting the warehouse,
and then jack hammering (themselves!) and trenching
about 150 feet to lay new plumbing and run electrical
conduit. They have been stoked with their partnership
Engineers and are looking forward to breezing through
their upcoming inspections. Erasing traces of the former
sign company took eight dump trucks loaded full of
debris. Sandblasting the remaining frame of their space
to get down to the original old-growth Douglas-fir
took three weeks, but was worth the effort to reuse
the gorgeous resources already available to them.
out the space, a long skylight was revealed, and
with advice from their architects, another eight
skylights will be added. Local reuse lighting designer
Kevin Randolph will be supporting the design vision
with his custom fixtures for the space. (You can read
more about Kevin's other projects in a previous hardhat
on Bar Crudo here.)
bar is an unusual concept, which will be a central
focus of the design. Instead of the domino rows of
tables covered in laptops with no one talking, Jerad
and Justin are encouraging community by having one
huge central coffee bar with stools surrounding it.
They are planning for some communal tables in the back
where the laptop crew can click away in silence. Mindful
of the existing warm Douglas-fir and cool concrete
and steel bones of the building, they sourced furniture
maker friend Earl Gonzales of EVG
Design (and formerly of Linden
Street Design) to create the bar and tables from
local lumber. Earl will be relying on the brothers
and their friend Mark Rogero from Concreteworks to
pour the large bar, which will be a combination of
concrete and the local bay laurel slabs he is sourcing.
The bar will feature a couple of Slayer espresso
machines (insert obvious heavy metal joke about Raining
which support the barista's ability to control more
of the coffee experience.
They have found a boon in storage, as well. There's a loft that they will use for their administrative offices and extra storage space once their distribution business is up and running. They are taking advantage of a niche market by offering direct trade coffees instead of just fair trade, cultivating relations with individual growers, and hope to support these growers' fair business practices over time.
27, 2009 | SAN FRANCISCO On Saturday November 7th in Napa, Taste Network presents ~PRIMAL~,
an outdoor gathering of local butchers and chefs preparing
a bounty of heritage meats from Hudson Ranch over hardwood
fires from 3pm—7pm. (The only thing keeping me away
from this event is I'll be busy hosting my annual birthday
dinner party blowout that night!)
at Chase Cellars' Hayne Vineyard, guests will be
able to explore local flavors from chefs and butchers
and sample great California wines. Chefs include Chris
Cosentino of Incanto/Boccalone, Staffan Terje of Perbacco,
Taylor Boetticher of Fatted Calf, Avedano's Butchers
SF, Ryan Farr of 4505 Meats, Star Meats Berkeley, and
Jeremy Fox of Ubuntu.
I have one pair of VIP tickets to give away to
one lucky winner! tablehopper readers can enter to
win by forwarding this week's tablehopper newsletter
to two buddies, but even more would be so very fabulous.
Just tell your friends why they would dig a subscription
to the tablehopper e-column (not a blog!), or point
out an event or happening that you think your friend
would like, like this one. Simply CC or BCC email@example.com so
I know you sent it—I promise I won't use anyone's
Deadline to enter is midnight Friday October 30th—I'll
notify the winner over the weekend. Good luck!
In case you want to saddle up for tickets now, general admission tickets are $65; and VIP tickets are $100 and include reserve wines, wood-fired oysters, Benton's bacon, grilled artisan cheeses, and cocktails by Alembic's Daniel Hyatt. Visit artofthebutcher.com for additional information and tickets.
OCTOBER 27, 2009 | SAN FRANCISCO A tablehopper reader writes: "Tom Colicchio, wife, and child were at Bouchon Bakery in Yountville on Wednesday October 21st. He was incredibly nice and posed for a picture with me—I noticed earlier that his wife offered to take a picture for another group who was struggling with the self-timer. It totally made my wine country vacation."
OCTOBER 27, 2009 | SAN FRANCISCO Tyler Florence is seeking talented experienced Chefs de Cuisine and General Managers for new restaurants in San Francisco and Mill Valley. Please submit resumes and cover letters to firstname.lastname@example.org.
All content © 2009 Marcia Gagliardi. I am more than happy if you want to link to my reviews and content elsewhere (thanks, glad you dig it), but republishing any part of them in any way, shape or form is strictly prohibited until we talk first. Please take a look at my Creative Commons license for more detail.
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