Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.’s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB’s Kate Williams to talk the ins-and-outs of butchery and book publication.
Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.
Culatello. Capocollo. Sopressata. It will soon be legal to import a whole new world of Italian cured pork products, thanks to the USDA’s decision to end a decades-long ban. Every Italian region and province, and even many towns have their own distinctive salumi.
Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso.
The thing that struck me speechless was the salumi. I know what you’re thinking. “Salumi?” you’re thinking. “That is so, like, 2006.” Maybe. But when it’s as good as it is at Bar Bambino, it never goes out of style. The small salumi plate ($9.50) was the first thing my boyfriend and I settled on […]