It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
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.
Two weeks ago, Omnivore Books on Food quietly opened its doors in Noe Valley. When I found out about it from a friend of mine who is much hipper than I am, I nearly wet myself with joy. I have been known to lose myself in used bookstores for hours, but I have never been to one dealing exclusively in cookbooks.
Housed, appropriately enough, in a former butcher shop, Omnivore is the dream child of Celia Sack, an antiquarian book dealer with a special passion for cookbooks. Even her name sounds as though it came straight from a novel. Celia Sack. It is, to me, a name that should be attached to a book store.
(photo by Kevin Rosseel) The San Francisco Professional Food Society, the Asia Society and the Chinese Culture Center have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants: Why is Chinese food so bad in the US? Four experts will discuss the topic this coming week in an […]
This Thursday, InsideStoryTime will kick off its 2008 series of literary readings with a food-themed evening. Yours truly will join four other local writers: Julia Flynn Siler, Ron Saxen, Cameron Heffernan and my ramen king friend, Andy Raskin. Stop by Delirium and make your way to the back room to listen to our stories about […]
While I don’t really want to wear clothes made out of food, I do like gawking at them. You can find plenty of food fashions online. Start with the classic Hats of Meat web site with fashions that include the pork pie hat made of pork, the base-bull cap made from ground beef and flank […]
This past weekend many of my favorite activities came together under one roof for one night only in San Francisco. On Saturday August 12, from 7 – 9 PM Slideluckpotshow brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of […]
At last week’s Maker Faire I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute’s freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. What happens when you fold together San Francisco’s cult of craft with its love of all things sweet or […]
Shuna Lydon & Sherry Yard, both on team #1. A number of months ago I received an email from an old pastry chef of mine, Stephen Durfee, who is now an instructor at The Culinary Institute of America, Greystone campus in Napa Valley. He was letting me know I would soon receive an invitation to […]
Okay, enough with all the pho. I think it’s time for folks to try some other Vietnamese dishes. There are hundreds of snacks and soups, both in Vietnam proper and in Little Saigons around the world, but for reasons I’m still trying to understand, both restaurateurs and diners settle into predictable menus. Savory bits of […]
Every year you have the same holiday dinners. Turkey for this, ham for that. An odd crown roast or duck and maybe cedar plank fish if you have a house in the country. You like the same side dishes to go with these main proteins. With some meals a mixture of sweet and savory gracing […]
I arrived at the Moscone Center yesterday morning at 7:30. I was, it seemed, the only person in the North Hall who wasn’t either sitting quietly in a registration booth or scurrying about with boxes of food, portable gas burners or Chinese musical instruments. Cursing myself for unnecessarily missing an extra half hour of sleep, […]
Every January, food professionals from around the world make their way to San Francisco, lugging jars upon bags upon boxes of fancy food. Yes, “fancy food” is an industry term. Silk-wrapped green tea, sparkling quince jelly, Cryopac poi, vermouth-soaked olives, Spanish ham, Australian wine, pink salt, black salt, gray salt, chocolate with peppercorns and coffee […]