What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Archive for May 29th, 2009
Anthony Bourdain does not come off as a man easily rendered speechless — but he may have met his match.
His talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain’s dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.
From Mark Kurlansky, the author of Cod and Salt, comes The Food of a Younger Land (Riverhead Books: 397 pages, $27.95)– “A portrait of American food before the national highway system– before chain restaurants, and before frozen food, when the nation’s food was seasonal, regional, and traditional– from the lost WPA files.”
That’s quite a mouthful.
Reading this book at a time in history when eating local, organic, seasonal food in an urban setting like San Francisco is either a genuine passion, a fashion statement for those wealthy enough to afford it, or somewhere in between, it’s a pleasure to find a book that chronicles a time when eating in such a manner was not a matter of choice or politics, but rather one’s only option.