Archive for June, 2009

How The Sausage is Made

How The Sausage is Made

| June 30, 2009 | 0 Comments

18 Reasons, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer’s offerings deserve special mention.

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The intern reveals his knife collection. What about yours?

The intern reveals his knife collection. What about yours?

| June 29, 2009 | 10 Comments

Weeks before starting my internship at Oliveto, I began researching the knives I would need to be a swashbuckling chef apprentice.

I owned an old set of Wustof knives, but like a lot of home chefs, I had mistreated them. New knives were essential. They needed to be sharp. They needed to be versatile. They needed to feel comfortable in my hand.

My first step was to consult Paul Canales, the executive chef at Oliveto.

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Happy Pride! Celebrate Local LGBT Chefs

Happy Pride! Celebrate Local LGBT Chefs

Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler’s Hannukah Song, but still, let’s raise a glass to toast a few of the folks we’d love to make us dinner (or even better, breakfast.)

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Clafoutis: The Pride Is in the Pudding

Clafoutis: The Pride Is in the Pudding

| June 26, 2009 | 0 Comments

Well happy Pride weekend and all that.

Frankly, I had conveniently managed to forget about it until my friend Sean mentioned that Chloris Leachman was to be Grand Marshall in this weekend’s big parade.

I’ve never much cared for Pride Weekend. It’s not that I don’t enjoy being gay, because I do. I can freely quote old movies, not worry about child support payments, and get away with saying things that most straight would never dare to.

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Grilled Lobster Tacos with Mango & Avocado Salsa

Grilled Lobster Tacos with Mango & Avocado Salsa

Even better than the fish catch, however, was the lobster he would bring home from his diving stints during the short lobster season. Sitting out on the back patio with a plateful of just-caught and grilled to perfection lobster, drinking a cold cerveza and hanging out with my family is my idea of heaven. So last week, once the sun had broken through the June gloom, school was out, and summer was all around us, I just couldn’t pass up the lobster tails I saw on sale for $7.99 each. Sure, they weren’t caught that morning by Joe, but I figured they would make great tacos nonetheless.

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Oola la Souffle Mondays

Oola la Souffle Mondays

| June 24, 2009 | 1 Comment

Oola may just have what it takes to make Monday the new date night. Nothing like a chocolate souffle and some come-hither ambiance to take the edge off a new week.

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Weird Vegetables

Weird Vegetables

| June 23, 2009 | 0 Comments

The joint endeavor of Mission District housemates Kale Daikon and Eggplant Kohlrabi (a.k.a. Katrina Dodson and Erin Klenow), Weird Vegetables sprouts a cut above most local food blogs.

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Fry Bread and Indian Tacos

Fry Bread and Indian Tacos

| June 22, 2009 | 10 Comments

Many give Navajos of the Southwest the blue ribbon for making the best fry bread, but tribes all across the country have perfected their own versions.

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Happy Father’s Day

Happy Father’s Day

Want to get Pops a cookbook for Father’s Day this year? He better like to set stuff on fire. Panna cotta? Green papaya salad? Nope: according to every bookstore display this time of year, it’s grilling or nothing for manly Dad.

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StarChefs Rising Stars Napa Sonoma

StarChefs Rising Stars Napa Sonoma

| June 20, 2009 | 0 Comments

At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at StarChefs events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of the future.

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How to make your ragu sing like Pavarotti

How to make your ragu sing like Pavarotti

| June 20, 2009 | 10 Comments

I’ve been making meat sauces for years, but only now — after two months as an apprentice at Oliveto — have I learned some of the secrets behind a superlative ragu.

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On My Shelf: The Sweet Life in Paris

On My Shelf: The Sweet Life in Paris

| June 19, 2009 | 0 Comments

There are myriad guidebooks to Paris: Pudlow, Michelin, and Lonely Planet, to name a few and all of them worth the money. They tell you where eat, where to stay, and what to see.

And then, of course, there are guidebooks to Paris– those that tell you all of the above plus a little bit more, like how to navigate unfamiliar social customs, how to blend in with the landscape– in short, how not appear as though one has arrived from Central Casting to play the Ugly American. The Sweet Life in Paris by David Lebovitz is that and a bit more.

It has recipes. Lots and lots of recipes.

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Eggplant Your Kids Will Love

Eggplant Your Kids Will Love

My mother then remembered that her dad (my grandfather) had loved eggplant dipped in only seasoned flower and egg and then lightly fried in olive oil. I figured this was a great way to introduce kids to eggplant as the simple batter recipe kept the spices to a minimum and the crunchiness of the fried eggplant would negate any squishy texture the eggplant would naturally provide.

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San Francisco Smoke-Screen

San Francisco Smoke-Screen

| June 17, 2009 | 1 Comment

In keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, Memphis Minnie’s, and Big Nate’s. There’s definitely something appealing about outlaw status, and barbecue wears it especially well, even here.

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