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CAAMFest Food Film Screenings: “East Side Sushi” and “Zone Pro Site: The Moveable Feast”

CAAMFest Food Film Screenings: “East Side Sushi” and “Zone Pro Site: The Moveable Feast”

| March 20, 2014 | 0 Comments

Check out the Food Film screenings presented at CAAMFest this week: “East Side Sushi” and “Zone Pro Site: The Moveable Feast.” Find out the story behind the making of the Green Diablo Roll.

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Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean

Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean

| March 17, 2014 | 0 Comments

Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe–yes, there will be Secret Breakfast! Then there’s the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic–look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.

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Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut

Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut

| March 10, 2014 | 0 Comments

Mary Ladd talks with Chef Suvir Saran, who moved here from New York late last year and is finally preparing for his long-rumored West Coast debut. Expect on the menu: Rose Levy Beranbaum’s favorite biscuits, fried chicken, and spicy slaw.

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On a Bender: Bender’s Rye Launches the New ‘It’ Whiskey

On a Bender: Bender’s Rye Launches the New ‘It’ Whiskey

Move over, bourbon: rye whiskey is making a comeback. Stephanie Rosenbaum talks to founders Carl Bender and Christopher Cohen of San Francisco’s new Bender’s Rye.

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What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand

What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand

| March 4, 2014 | 0 Comments

Chef-prepared meals delivered to your door? Munchery is hoping to expand its service with new funding and new chefs.

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(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher

(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher

| March 1, 2014 | 0 Comments

Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten’s founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what’s coming next from this dessert scientist.

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Valentine’s with Chef Mat Schuster & Wine Expert Paco Cifuentes

Valentine’s with Chef Mat Schuster & Wine Expert Paco Cifuentes

| February 12, 2014 | 0 Comments

What’s it like to run a “pop and pop” restaurant together? Mary Ladd talks to Chef Mat Schuster and wine expert Paco Cifuentes of Canela Bistro & Wine Bar in the Castro to find out.

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First Bites: PizzaHacker

First Bites: PizzaHacker

Does the Mission really need another pizza joint? Stephanie Rosenbaum checks in at the new PizzaHacker to find out.

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Bay Area’s Herring Run Is On — Go Hyperlocal in Your Seafood Eating

Bay Area’s Herring Run Is On — Go Hyperlocal in Your Seafood Eating

| February 7, 2014 | 1 Comment

The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters.

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Socola Chocolatier Dreams Big with Brick and Mortar Shop

Socola Chocolatier Dreams Big with Brick and Mortar Shop

| February 6, 2014 | 0 Comments

As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family’s role in creating Socola Chocolatier.

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Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa

Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa

| February 4, 2014 | 3 Comments

Merigan Sub Shop, the new sandwich joint helmed by A16′s Liza Shaw, offers San Franciscans a taste of elevated East Coast-style subs. The price of the food has been a huge sticking point in the restaurant’s first few months of opening. Are they worth the expense? Kate Williams checks it out.

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Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price

Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price

| January 16, 2014 | 0 Comments

After being revamped by New York’s April Bloomfield, Tosca Cafe in North Beach opened to great fanfare. Is the pricey, popular new version worth the cost? Kate Williams gives her take.

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Volunteers Most Needed to Feed the Hungry After the Holiday Season

Volunteers Most Needed to Feed the Hungry After the Holiday Season

| January 11, 2014 | 0 Comments

Soup kitchens, food banks and nonprofits are overrun with volunteers during the holidays. But, the real need comes Jan. 1 — after the hordes disappear.

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Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial

Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial

Have no fear, newcomers: now’s the time to learn how to cook and eat crab like a local. Yes, it’s winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab.

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