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Aug 16, 2010 2 min read

This week's tablehopper: ow.

This week's tablehopper: ow.
Here’s one way to make it through SF Chefs. (Oh, Shotzi.)
Table of Contents

Last week was ridiculous—what a whirlwind. I know so many chefs, bartenders, heck, the majority of the industry is worn the hell out. The theme should be SF Chefs: Take No Prisoners. Kudos to everyone for putting on such a strong showing, especially with multiple events each day and night. (Staying out until 3am both Friday and Saturday night did me in for sure.)

My Friday night Happy Ending party at E&O Trading Co. was a blast—a huge thanks to everyone who came and participated: Adobo Hobo, Nombe, Turtle Tower, Soul Cocina, Betelnut, Basil Canteen, Azalina, DeLise Dessert Café, Seoul on Wheels, the Bon Vivants, our fab downstairs bar staff (Brian MacGregor, Victoria d’Amato-Moran, Kim Morini, Nancy Do), and DJ Jeffrey Paradise. A very special thanks to the welcoming and oh-so pro E&O staff, and everyone at Andrew Freeman & Co. for helping me organize that thing. I was too busy hosting to really document the event well, d’oh, but here are some of my pics. Fortunately there are additional (and much more professional!) pictures in this Betelnut Facebook photo album—with plenty of food shots.

I also swung by the Hog in the Fog party on Friday night to check things out for an hour or so before my par-tay, pics here. And after my talk at the Book Passage Travel, Food, & Photography Conference on Saturday (and a disco nap), I rallied for the Fork It Over Foodraiser (pics here), and the after party at Wayfare Tavern. On Sunday, let’s just say I had to pull it on over (I pried myself out of bed for my trainer session in the park that morning and thought I was going to die).

This weekend, it’s another huge party: La Cocina’s Street Food Festival in the Mission; read all about it in the socialite. It’s also looking like a week full of LOTS of exercise or I’m gonna turn into Jabba the Hut, kee-rist. And I can’t believe I’m leaving for Burning Man in less than two weeks—ay yi yi.

Pop the clutch.

Marcia Gagliardi

Here’s one way to make it through SF Chefs. (Oh, Shotzi.)View tablehopper Newsletter from Tuesday, Aug 17 2010

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