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 October, 2011
For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf.
I left the costume in the car as I scoured the city of San Francisco for clever Halloween treats that adults can claim as their own. After wading through what seemed like dozens of boring pumpkin cookies and ratcheting my blood sugar up several notches, I came away with three stops serving grown-ups the kind of treats that keep us feeling like big kids.
The final episode of season 6 reviews these San Francisco eateries: Izzy’s Steaks and Chops, El Huarache Loco, Helmand Palace. Leslie’s last wine tip of the season is quite dramatic: Opening Champagne Using a Saber.
French food tends to have the stereotype of being pretentious, formal, and expensive. But the owner of the newly opened Cuisinett in San Carlos, Geofforey Raby, and former Executive Chef of Menlo Park’s shuttered Marche, Guillaume Bienaime, want you to believe otherwise.
The eleventh episode of season six features these restaurants: Café Aquarius (Emeryville), Tanguito Argentinean Grill & Empanadas (San Francisco) and VEGA (San Francisco).
The pair behind Rawdance bring their fresh moves to the restaurant scene in performances at Orson this week.
This year’s Treasure Island Music Festival couldn’t have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. Post by Emmanuel Hapsis
The Cajun and Creole dishes of his native Louisiana influence Chef Justin Simoneaux’s cooking at the recently opened Boxing Room.