Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle

The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.

When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an epic ice cream sundae while sitting enjoying the sun on a restaurant's outdoor patio, or grab a gourmet pizza and chow down in the park. But how do you know where to eat?

Sure you can just grab a burrito from your favorite taqueria, or walk around the Mission District while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of Eat the Love and Sabrina Modelle of The Tomato Tart, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.

SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle

What are your favorite summer food events? What makes them so special?

Irvin: Hands down, my favorite summer food event is the San Francisco Street Food Festival. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.

Sabrina: Since it began two years ago, the Eat Real Fest in Oakland has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to SF Chefs this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of Blue Chair Fruit Jam.

When the weather heats up, what are your favorite places to eat in San Francisco?

Irvin: I absolutely love going to Bi-Rite Market and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their website, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face.

Sabrina: When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a quick salad is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with Ichi Sushi. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. Sushi Bistro on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.

Caprese salad on the patio. Photo: Sabrina Modelle

Where is your favorite ice cream place in SF? What's your favorite flavor there?

Irvin: I adore Humphry Slocombe, and I think Mr. and Mrs. Miscellaneous is fantastic, I'm a Bi-Rite Creamery sort of guy. Again, part of it is the Dolores Park appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.

Sabrina: I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one Dynamo Donut once per week. The ice cream pretty much always won out. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.

Ichi Sushi. Photo: Sabrina Modelle

Cochon 555 in New Orleans

Cochon 555's formula for success is simple: 5 chefs + 5 pigs + 5 wineries = porcine bliss. The event -- part culinary competition, part pork orgy -- was founded by Brady Lowe three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers.

Roasted and Toasted

As Cochon 555 winds down its 10-city tour, I had a chance to catch the latest porktastic affair in New Orleans, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice.

Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard

Chef #1: Stephen Stryjewski, Cochon Restaurant (New Orleans, LA)
Pig #1: Red Wattle, Revival Meats (Texas)

This year's James Beard Best Chef of the South, Stephen Stryjewski, was a strong contender. I had lunch earlier that day at Stryjewski's Cochon Butcher, and if that divine BBQ Pork Sandwich was any indicator of what was in store, we were in for a treat.

Sorghum Pork Rinds

Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was Smoked Boudin of course, one of Stryjewski's specialties. Other favorites included Open Faced Face, with farmer's cheese and white beans, Liver Cheese and Pepper Jelly on toast, Pork Rinds with Sorghum Molasses drizzled on top, and the tastiest use of pig's blood I have ever encountered, Chocolate and Chicory Blood Pudding.

Chocolate and Chicory Blood Pudding garnished with Bacon

Erick Loos (La Provence) and Head-to-Trotter Tasting

Chef #2: Erick Loos, La Provence -- Besh Restaurant Group, (Lacombe, LA)
Pig #2: Mangalitsa, La Provence Farm (Louisiana)

Representing the Besh Restaurant Group, Erick Loos blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the Pork Liver Parfait (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the Head to Toe Salad, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had Slow Cooked Leg, Shoulder, and Loin served with porcini mushrooms over panisse, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The Porked Alaska, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening.

Adolfo Garcia and Fried Coppa di Testa

Chef #3: Adolfo Garcia, RioMar (New Orleans, LA)
Pig #3: Ossabaw, Black Hill Ranch (Texas)

Our third hometown chef, Adolfo Garcia, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried Coppa di Testa balls, made with rich head cheese, and a spicy, tangy Empanada garnished with pickled onions.

Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones

Chef #4: John Currence, City Grocery (Oxford, MS)
Pig #4: Berkshire, Newman Farm (Missouri)

Born and raised in New Orleans, and a recent contestant on Top Chef Masters, John Currence brought the party with his Sangrita Javelina, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of Pork Liver Mousseline topped with vinegar powdered chicharrones.

Mike Lata (FIG) and Fried Head Cheese over Spring Peas

Chef #5: Mike Lata, FIG (Charleston, SC)
Pig #5: Large Black, Caw Caw Creek (South Carolina)

Mike Lata traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his Crostini of Liver Mousse and a single square inch bit of perfectly fried Pork Belly.

Team FIG and Porky Crostini

If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from St. James Cheese Company, a literal boatload of oysters, Black River Caviar, a feast of whole roasted Porcelet de Lait (young, milk-fed pig) courtesy of Naomi Pomeroy (Beast PDX) and D'Artagnan, and piles of succulent crawfish. For dessert, there were passed platters of 4505 Meats' legendary salty, sweet, chili-dusted chicharrones served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: Chocolate Dipped Chicharrones.

St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition

As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: Matthiasson (California), Elk Cove Vineyards (Oregon), The Scholium Project (California), McCrea Cellars (Washington), and Chase Cellars (California).

The Prince of Porc: Erick Loos (Besh Restaurant Group)

The night ended with the crowning of The Prince of Porc. By decree of the pork-loving populus, Erick Loos took home the win with the help of the Mangalitsa wooly pig he raised at La Provence's biodynamic farm.

Cochon 555 will be coming to San Francisco on 6/5, the last of this year's 10-city tour before the whole shebang culminates at the Grand Cochon, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19.

Dianne Jacob, Kristine Kidd, Amy Sherman

The first panel at the International Food Blogger Conference (IFBC) this past weekend in Seattle dealt with writing a great recipe, paying for content, and taking your work as a food blogger to the next level. Dianne Jacob, author of Will Write for Food, sat alongside writer and recipe developer, Amy Sherman (BAB blogger) and cookbook author and former food editor of Bon Appetit Kristine Kidd. Each speaker brought their own unique experiences in writing and recipe development, kicking off the session by discussing the importance of being generous and giving proper credit when adapting a recipe. Amy Sherman also urged bloggers and writers not to give recipes away for free. It can be flattering for beginning bloggers to be approached by online sites of print publications requesting to use a recipe. But Sherman noted that this only complicates things for folks trying to make a living by writing and developing recipes. While there were great tips on how to approach editors with recipes and how to take recipe development to the next level, the heart of the panel discussion was based around writing a great recipe. Below you'll find some of the highlights:

Elements of a Recipe
Jacob, Sherman and Kidd discussed the four main elements that make up a recipe--each should be carefully considered to engage your reader, and achieve continuity and clarity:

1) Title: Keep your title straightforward, tempting, descriptive and fun. After all, it's the first thing your reader will see.

2) Headnotes: The headnote of a recipe is the information right after the title and before the ingredient list. It's important here to tempt your readers, give them either sensual or helpful information (or both!), perhaps some cultural or historical tidbits regarding the recipe or a personal story. Kidd discussed the importance of the headnote as an invitation for your readers--make them curious about your food. The headnote is the "why" of the recipe: out of all of the gazpacho recipes in the world, why are readers going to want to make yours?

3) Ingredients: The speakers agreed that it's most common to list ingredients in the order in which they're used. They also encouraged writers to remember that readers also use the ingredient list as a shopping list, so make it easy to shop from. An example Kidd provided was calling for "1 medium onion" instead of "2 cups onion"--people don't shop for 2 cups of onion.

4) Directions: Think about how you'd like to present your directions. Often, if there's an editor involved, you won't have a choice. But if it's on your personal food blog or website, make a decision: do you want numbered steps, bullets, or short paragraphs? Readability and clarity are key.

Conference attendees busily taking notes

Recipe Writing Tips
Jacob, Sherman, and Kidd moved on to discuss their own personal tips and advice for crafting an inviting recipe that works:

1) They began by encouraging people to think about their style of recipe writing: are you brief and direct or warm and friendly? Like any kind of good writing, you need to find your voice and make a concerted effort to remain consistent in the way you write your recipes. Chatty is o.k. (although it tends to be longer which Kidd pointed out often discourages readers)--just be chatty consistently.

2) Give more than one indicator: In recipe writing, indicators are descriptions or hints describing when a task is completed. Because all ovens are different, weather conditions vary, and folks have differing levels of cooking experiences, having more than one indicator is critical. An example: "Saute onions for ten minutes or until golden brown" ("ten minutes" and "until golden brown" are your indicators here).

3) Use the word "about" before giving a prescriptive number of minutes. Again, since everyone has different ovens and is working with numerous variables, adding "about" gives the recipe writer a bit of an out--putting some responsibility in the hands of the reader.

4) Give more than one measurement: Giving readers both weight and volume measurements is important, especially with baking Sherman noted. Kidd suggested that with savory cooking like soup, very precise weight measurements are probably not as critical.

5) Think About Your Audience: It's imperative to think about your reader: who are they? How much information do they already know? Of course, these are always mere guesses but you need to decide if it's important to give instructions on sauteing onions. Will this be obvious to them? Where do you draw the line on how much information and instruction to provide?

Recipe Writing Resources
Jacob, Sherman, and Kidd suggested looking at food websites and magazines you like for good models. Sherman encouraged reading international magazines as well to look for new and interesting food trends that haven't quite surfaced here in the States. They also provided a list of the following fabulous recipe writing resources:

Recipe Writers Handbook

The Food Substitution Bible

Food Lovers Companion

Recipes Into Type

Conference Attendees Debriefing: Denise Woodward (Chez Us), Tracy Benjamin (Shutterbean), and Kristina McLean (TNLocavore)

Rising Stars Revue, Ghirardelli Square

Wednesday's Rising Stars Revue proved to be a stellar event with the 14 award-winning chefs selected by culinary magazine StarChefs.com transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.

Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice

The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.

Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish

Thomas McNaughton, flour + water (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying Ravioli Doppio of Pork and Pea. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in.

Brian MacGregor shakes up his Tippler's Delight

Brian MacGregor, Rising Star mixologist at Jardiniere, shook up a storm with his titillating Tippler's Delight (1½ ounces Navip Slivovitz, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained).

And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…

Scott Nishiyama wows us with his Foie Gras "Neige"

Scott Nishiyama, Chez TJ, hands down, took the cake for the most ridiculously delicious dish served at this event: Moulard Duck Foie Gras "Neige," Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast.

On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras.

Yeah, I'll just let that sink in for a sec.

Nishiyama (who cut his teeth at a few little places called Daniel and The French Laundry) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate.

Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time.

Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of "Holy Sh*t" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.

Rising Stars and Mentors

The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s Orson, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar.

A euphoric evening it was.

StarChefs.com’s Rising Stars Revue
Wednesday, June 16, 2010
7:30-10:00 pm
Ghirardelli Square, SF

2010 San Francisco Bay Area Rising Star Award Winners

The Rising Stars Revue is back in SF this year with an awards ceremony and walk-around tasting gala to be held on Wednesday, June 16th, at Ghirardelli Square.

Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren

Hosted by Gary Danko chef de cuisine, Martin Brock, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the 14 Rising Stars. Check out this year's winners and the tantalizing dishes they plan on making for the gala:

CHEFS
Matthew Accarrino, SPQR
Bone Marrow Sformatino, Smoked Bacon, and Onions

John Paul Carmona, Manresa
Boudin Blanc, Dates, and Wild Watercress

Maximilian DiMare, Wood Tavern
Crispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg

Louis Maldonado, Aziza
Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice

Thomas McNaughton, flour + water
Ravioli Doppio of Pork and Pea

Scott Nishiyama, Chez TJ
Moulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast

PASTRY CHEFS
Melissa Chou, Aziza
Crème Fraîche Panna Cotta with Plum Soup

Catherine Schimenti, Michael Mina
Apricot Mousse, Cherry Sorbet, and Lemon Verbena

MIXOLOGISTS
Erick Castro, Rickhouse
Statesman
The Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey

Brian MacGregor, Jardinière
Tippler’s Delight

SOMMELIER
Sarah Valor, Commis
Wine pairings with each chef’s dish

HOTEL CHEF
Josh Thomsen, The Claremont Hotel Club & Spa
Laura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup

RESTAURANT CONCEPT
Joshua Skenes, Saison
Little Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves

RESTAURATEUR
Shelley Lindgren, A16 & SPQR
Roasted Sardines and Minted Pea Bruschetta with Pickled Onions

******

HOST CHEF
Martin Brock, Gary Danko
Cured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade

VIP HOST CHEF
JW Foster, The Fairmont San Francisco
Petrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche
House Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad

Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves

The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. StarChefs.com, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by previous SF winners and the StarChefs Advisory Board (which includes the likes of Daniel Boulud, Jean-Georges Vongerichten, Bobby Flay, and Todd English). Winners are chosen by the StarChefs editorial team.

More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. "A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement," said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. "They are true artisans and craftspeople."

Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena

StarChefs.com’s Rising Stars Revue
Wednesday, June 16, 2010
7:30-10:00 pm
Ghirardelli Square, SF

Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to La Cocina.

******

Try your hand at Melissa Chou’s stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.

Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup

Crème Fraîche Panna Cotta with Plum Soup
Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)

Serves: 12

Plum Soup Ingredients:
4 pounds plums
1 cup sugar

Preparation:
1. Rough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.
2. Set a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.
3. Reduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.

Crème Fraîche Panna Cotta Ingredients:
2 cups crème fraîche
¾ cups cream
6 tablespoons sugar
1 ½ teaspoons gelatin powder

Preparation:
1. Dissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.
2. Cut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.

Garnishes:
Strawberries, cut lengthwise into sixths
Mint chiffonade

To serve:
1. Gently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.
2. Garnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.

(All photos courtesy of StarChefs.com)

Outside Lands 2009

Festival-goers swarmed Golden Gate Park this weekend at San Francisco's Outside Lands to soak in some world-class music, chow down on some local and diverse eats, and bask in the abnormally warm weather (discounting wintry Sunday).

There seemed to be something for everyone at this massive festival, with a variety of music showcased…

Black Eyed Peas

Jason Mraz

Dave Matthews Band

No shortage of spectacles to watch…

Fou Fou Ha!, performance troupe extraordinaire

And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.

Pica Pica Maize Kitchen, Yucca Fries and Cachapas

Top tastes included Venezuelan bites from Pica Pica Maize Kitchen, who served up arepas, cachapas, and yucca fries. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down.

Maverick’s Cincinnati Pulled Pork Sandwich

Maverick’s Cincinnati Pulled Pork Sandwich was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease.

Hog Island Oysters

Hog Island Oyster Co. was back again this year, shucking and barbecuing their prized oysters. Nothing like rock n’ roll and oysters. Mmm slurp.

Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread

Farmerbrown's offshoot, Little Skillet fed the masses with their famous Fried Chicken and Waffles…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day.

Philz Coffee, Turkish Coffee

Local favorite, Philz Coffee made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.

Yats, Catfish Po’Boy

And Yats brought a taste of New Orleans to Outside Lands, with their Fried Catfish Po’Boys, Jambalaya, and Eggplant Beignets. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic po’boys and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more.

Yats, Eggplant Beignets

The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.

Q Restaurant, Tater Tots

My tastebuds needed something familiar to recalibrate after that, and Q Restaurant had just the thing with their good old fashioned, crispy Tater Tots, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.

Handcut Waffle Fries, Eos Restaurant and Wine Salon

The Cheesy Waffle Fries from Eos also looked fully satisfying.

Charles Chocolates S’more

For the sweet tooth, giant S’mores from Charles Chocolates brought smiles to the kiddies and grown-ups alike.

Three Twins Ice Cream, Mint Confetti Cone

And Three Twins Ice Cream kept the crowd cool one scoop at a time.

Props to Outside Lands for creating an event that brought together so many of the things SF loves best.

‘Til next year

San Francisco's Outside Lands Music & Arts Festival
Golden Gate Park
August 28-30, 2009

Food and Wine will be a big part of this year's Outside Lands, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.

Outside Lands, A Taste of the Bay Area

After last year's successful maiden voyage, this year's Outside Lands promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of Pearl Jam, Dave Matthews Band, Tenacious D, Incubus, Black Eyed Peas, M.I.A., Ween, Modest Mouse, and Jason Mraz, among others.

The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: El Huarache Loco, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, Hog Island Oyster Company, shucking and grilling away, Maverick, serving their famous pulled pork sandwich, and Pacific Catch, getting fresh with their Hawaiian poke.

With over 50% more local restaurants participating in Outside Land's Taste of the Bay Area tent this year, you can look forward a plethora of newcomers as well. Local favorites like: DOSA's tantalizing Southern India cuisine, Little Skillet's farm-fresh soul food, Q Restaurant's funky American comfort food (word on the street is tater tots!), Taylor's Automatic Refresher's pulled pork sandwiches and chicken Caesar salad (what, no burgers?), Ti Couz's savory and sweet crepes, and Yats' ridiculous poboys.

For purists, don’t worry, you can still get your burgers and dogs, but Burgermeister and Let's be Frank will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).

A Taste of the Bay Area participating restaurants

This year's Winehaven tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered:

• Taste with the Trailblazers: Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John
• The Sustainable Sipsters: Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek
• The Next Generation: Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist
• Coastal Cowboys: Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.

I was blown away by the transformation of Golden Gate Park during last year's Outside Lands. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.

Stay tuned, yours truly will be covering this event...highlight recap to come.

Outside Lands
August 28-30, 2009
Golden Gate Park, San Francisco

Tickets: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)
Tip: It looks like there are a few contests going on to win free tickets, and volunteer opportunities as well.

SF Chefs. Food. Wine. Ribbon Cutting: Linda Lim, Mayor Gavin Newsom, Kevin Westlye, Tyler Florence

To quote Mayor Gavin Newsom, "Aspen, eat your heart out."

An epic event 2 ½ years in the making, SF Chefs. Food. Wine. was like a food-lover's Disneyland with over 200 of the Bay Area's finest chefs, 450 wineries, and mixologists aplenty strutting their stuff.

Over the past four days, Union Square was transformed into a playground of tastings, seminars, and demonstrations from a who's who list of culinary legends, rising stars, artisans, and experts.

View from the top: Charles Phan, Thomas Keller, Douglas Keane

Sara Moulton and Cindy Pawlcyn

Martin Yan, Yan Can Cook

Top Cheftestants Jennifer Biesty and Ryan Scott

It sometimes feel like a blessing and a curse to live in a city with so many amazing restaurants to try because let's face it, who can afford to try them all? One can read about them, drool over descriptions and photos of them, and then place them on an ever-growing bucket list of places to try. The Grand Tasting Tent at SF Chefs provided the rare opportunity to hone that list, allowing participants to really taste, touch, see, and feel for themselves, a sliver of what some of these heralded restaurants are all about. The air was electric and the excitement palpable, as the wine flowed and the bites were dished out.

Monterey Squid, Chef Justin Simoneaux, Moss Room

Thai Wrap, Chef Toi Sawatdee, Lemongrass Thai Cuisine

It was interesting to see the chefs do riffs on many of the same ingredients that are in peak season right now: corn, heirloom tomatoes, melons, figs, and refreshing preparations like gazpachos and ceviches.

Bruleed Fig with Kaffir Lime Oil and Vanilla Salt, Chef Jenn Puccio, Cortez

And, there was no shortage of parties…all benefiting good causes of course: the Golden Gate Restaurant Association Scholarship Foundation, Meals on Wheels, Project Open Hand, and the San Francisco Food Bank (a member of Feeding America).

Thursday night reunited Rising Star Chefs and Bar Stars named by the San Francisco Chronicle, and a special dinner prepared by Arnold Eric Wong (E&O Trading Co.), Charles Phan (The Slanted Door/Heaven's Dog), and Martin Yan (Yan Can Cook).

Friday night honored America's Culinary Pioneers, Emily Luchetti (Farallon/Waterbar), Judy Rodgers (Zuni Café), Patricia Unterman (Hayes Street Grill), Joyce Goldstein (author and restaurateur), and Chuck Williams (Williams-Sonoma). There was also Out in the Fog, a celebration of the diverse LGBT community, at Elizabeth Falkner's Orson. It was chic, it was sexy, and it had a giant projection of Julia baking a cake on the wall.

Party time went strong through Saturday night, and the tasting tent was bumping with DJ Chef Hubert Keller laying down some beats at the Urban BBQ. Rock Star.

DJ Chef Hubert Keller

God forbid that dancing put anyone in a negative calorie count. The night continued at a Chocolate Enchantment after-party, complete with a floor to ceiling spinning display of chocolate decadence.

SF Chefs chocolate enchantment

This weekend's festivities were a true celebration of the unique culinary spirit of San Francisco, bringing together a community of both industry and non-industry people through a common love of food. It was a treat to have executive chefs live and in person, serving their dishes and chatting about their food, or seeing them interact with one another and catching a glimpse of that intriguing "chef's world" that has captured our imagination. We are a city that loves our food, and by direct association, honors the craftsmen and -women who bring joy through food.

SF Chefs. Food. Wine. hit on a winning combination of accessibility to hometown celeb-status chefs, utterly delicious food, fine wine, education, and awareness of important issues in food politics. It was fun, multi-faceted, and full of passion. It was, in a nutshell, San Francisco.

Ding-ding