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, 2011
Elaine Wu talks to the owners of the food truck, Toasty Melts. Find out how their culinary inexperience lead them to making grilled cheese sandwiches, a cult favorite on the street food scene.
Happy National Hamburger Month! In honor of this made-up celebration of all things burger, let’s get to the meat of the matter. When the weather is nice — usually sunny, but let’s be honest about where we live and include mildly foggy — it’s time to grill.
Prospect is the first restaurant where Ravi Kapur bears the title of Executive Chef. Before opening Prospect last year–which is often dubbed the “little sister” restaurant to Boulevard — Kapur worked as Chef de Cuisine at Boulevard. Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.
Did you know that the margarita is the number one cocktail ordered in America? It’s also a distinctly American drink — American meaning it is mostly served in the United States. In Mexico, the Paloma — a combination of grapefruit soda, tequila, salt and lime juice — is the tequila mixed-drink of choice. But in the United States, Margaritas reign supreme and, as you might guess, there’s no day where margaritas are served more in this country than Cinco de Mayo.
I’ve been a student of San Francisco shakeology (the science of city milkshakes) for my whole life, but I have noticed an in-town trend towards outrageousness just over the past few years. Many chills, thrills, and bellyaches have been experienced to be your Dairy Queen and bring you this survey of just how crazy it gets out there these days. Shake it up, baby!
Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the “little sister” to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.