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Dec 12, 2016 2 min read

This week's tablehopper: time to put on your fat pants.

This week's tablehopper: time to put on your fat pants.
Pro move/order: cilantro-kale pesto and bamboo pith jook topped with duck confit leg at Jook Joint. Photo: ©
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Howdy. BIG THANKS to everyone who came to Jook Joint on Sunday, all 115+ of you! Yeah, we got slammed, but I’m glad that so many people got to taste chef Rob Lam’s amazing jook, with toppings like crab uni butter (check out my chef’s special at the end of the event!), duck confit and pomegranate, and his shrimp dumplings! The Lo-Fi Aperitifs cocktails by Claire Sprouse were as delicious as they were beautiful, including the Saturn Returns. I’m so pleased we were able to have such gorg brunch beverages at our event.

I also want to give a special thanks to The Napkins, who provided us with those fantastic high-quality napkins that so many of you noticed! We’re going to be busting out the silky bamboo napkins at our event this Friday. Only the best for you! :)

I really appreciate each and every one of you who showed up, thank you! And we also thank you for your patience with any service snags you experienced since it was crazy busy! That poor kitchen, we crushed them. But you all seemed to be having fun, so mission accomplished.

Things will be a bit more under control but just as crazy-delicious this Friday, when we are back at The Tradesman for our Family-Style Vietnamese Dinner. Chef Rob Lam is going to be serving perfect cold-weather dishes like bun rieu (crab and tomato noodle soup) and the tables will be covered with tasty skewers, like the chao tom (pineapple-sugarcane shrimp—you won’t find this version around town). Just wait until you taste the yuzu shrimp paste chicken wings—and the beautiful wine pairings from Ernest Vineyards! Just a few tickets remain at the main tables and the bar seats (only $80, all-inclusive!). I really hope to see you. Let’s eat. And drink!

I have a bunch of holiday dinners and events listed today, and I’ll have New Year’s Eve and Day options for you next week.

A note to restaurants and publicists: if you absolutely, positively have to be sure you get your holiday event listed in tablehopper, hit me up for a special event listing service I’m offering. You know where to find me—just hit reply to this email!

Quick reminder: last week I mentioned the annual “Adopt-a-Student” Holiday Drive for ECS students in the CHEFS culinary training program. You can buy a much-needed gift for students, such as shoes and clothes. The deadline to be assigned a student is December 16th, and you have until the 20th to have any gifts dropped off. Please contact Mallory Burke via email or call 415-487-3300 x1245 to be assigned an individual. It’s one of the better gifts you can give this holiday.

And if you’re hosting a holiday party or event and you have food left over, please don’t forget to contact Food Runners in SF or in Marin (this countywide food recovery program has delivered 825,000-plus pounds of food to 81 sites throughout Marin in 3 years). One more note: a generous donor is matching donations (up to $5,000 total), so you can donate money online or volunteer or donate food at

Ho ho ho! Marcia Gagliardi aka Champers the Elf

Pro move/order: cilantro-kale pesto and bamboo pith jook topped with duck confit leg at Jook Joint. Photo: © tablehopper Newsletter from Tuesday, Dec 13 2016

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