It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Archive for July, 2008
All of a sudden, it seems that everyone around me is doing a cleanse. I went to a work meeting a couple weeks back, and one of the women ordered a salad with no dressing, lemon on the side, and had an at-length conversation with the server about sugar in the dressing. “I’m on a cleanse,” she explained.
As a member of a recently formed meat club, one that divides up monthly deliveries from Marin Sun Farms, I have been revisiting some of my favorite beef, lamb and goat recipes. After a few years of rarely cooking big pieces of meat in my kitchen (the meat lover in my heart is always duking […]
I think beer is getting a little out of control. It all started with the Bud Light Lime, which is an okay idea, I guess. I mean, I’d much rather jam my own lime slice down the long neck of a Corona, but for the lazier out there who don’t mind the taste of artificial lime mixed in with their frat beer? God bless.
I was inspired to concoct this cool Spanish soup, however, after tasting some at Cesar’s Piedmont Avenue restaurant a couple of weeks ago. Unlike most red tomato gazpachos, the one at Cesar’s that evening was a lovely lemony green and was made with cucumbers. It also had a bright summer flavor and was simple yet elegant.
The Asian Culinary Forum is hosting a panel discussion with a group of celebrated San Francisco chefs. They’ll share how they developed their signature styles and how their personal and professional experiences have shaped their vision of Asian cuisine.
The 4th of July is a huge event in our house. My daughters classify it as the third best holiday, after their birthday and Christmas. Yes, I realize their birthday isn’t a holiday, but try telling that to them. Recipe: Block Party Peach Crisp — I love this crisp recipe because it’s huge, feeds a crowd, and is ridiculously simple to make.
Here’s another great opportunity to try izakaya style cuisine paired and sake. The Japan Society of Northern California, in cooperation with Sozai Restaurant and Sake Lounge and True Sake, presents its next Japanese Language & Cultural Experience Workshop: Sake Appreciation.
Lotus of Siam, a Thai restaurant in Las Vegas, has been lauded as the best Thai restaurant in the country by some of the most well-known critics around. It is known for it’s excruciating attention to detail with sauces and depth of flavor, its expansive German wine list, and its low-key, unpretentious approach.