Marcia Gagliardi

And when I say cheesy, I mean the good kind: the edible kind. And sometimes, the stinky kind! Mission Mission broke the news that Sarah Dvorak will be opening MISSION CHEESE. She is hoping to open this combination cheese café and bar by March 2011, offering a wide variety of…

A few weeks ago, Off the Grid organizer Matt Cohen told me he was trying to work out a deal with Jackie’s Vinoteca and Café space, which is just across the street from the fleet of food trucks that take over the McCoppin Hub on Saturdays. According to this…

Over in Laurel Village, ~SOCIALE~ is turning nine, and is celebrating this week (until October 30th)—guests will be treated to a complimentary glass of Prosecco. And from here on out, executive chef Tia Harrison will be bringing in a whole animal from a local purveyor each week, and serving…

PRATHER RANCH MEAT COMPANY is going to be expanding at the Ferry Building Marketplace, more than doubling their space in Spring 2011. They will continue to sell their array of beef, pork, grass-fed lamb, and local poultry, but have also hired chef Erica Holland-Toll (Ducca) to oversee a…

On Friday October 29th, the Cooking School at Cavallo Point will feature Christoph Wiesner, president of the Austrian Mangalitsa Breeders’ Association, and his wife Isabell, for their sole West Coast stop on their four-city U.S. tour. They are teaching a two-part class featuring the Mangalitsa pig from…

Feeling flush? I hope so, because we’re about to talk white truffles. ACQUERELLO has been shaving white truffles over dishes like “uovo affogato” (egg over braised creamy leeks and soft pancetta), their trademark Parmesan budino, handmade “tajarin” Piemontese (tagliolini tossed in burro fuso), and aged Carnaroli risotto al Parmigiano—…