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.
Tag: mission district
Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.
Ryan Robles and Joshua Wilder Oakley live and work around good food and drink in San Francisco. The couple worked together at Bar Bambino and Ryan does PR for restaurants and spirits companies while Joshua has a pop-up called Tango & Stache. Find out how they celebrate Pride and what it was like for Joshua to grapple with being “out” in the kitchen.
A visit to The Fizzary Soda Menagerie, where Aaron Dolson and Taylor Peck sell soda, beverages, tonics and old-fashioned style candies in the Mission District. The duo also operate Taylor’s Tonics beverage company. They shared their thoughts on the soda and beverage scene and sugar legislation.
Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.
Mary Ladd visits Dandelion Chocolate’s new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.
Mary Ladd interviews Adam Dulye, who is the Chef-Owner of Abbot’s Cellar, which is a beer-centric fine dining outpost in the Mission. Dulye shares his thoughts on why he wants to keep the conversation going with diners about beer and food, as well as his favorite spots to eat and drink.
In celebration of LGBT Pride month, Mary Ladd profiles culinary artist Yasmin Golan, who lives in Oakland and has worked locally in the pop-up scene and restaurant world. Golan’s ideas on cooking and living are based around community and sustainability.
The problem gets especially thorny when the offended parties — the light sleepers, neat freaks, and territorial denizens of the block — feel as if they’re a more intrinsic part of the city than the offender, particularly when the offender is a trendy, much-blogged, money-making food-service operation with a clientele neither reflective of nor rooted in the neighborhood — and the offended happen to be long-time residents.
These days, I don’t feel like a teenager too often — except maybe when I’m home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant.
Sometimes, the homiest dishes — foods without pretense or artifice — are most revealing about the cultures from which they spring, and inspire the most debate amongst their devotees. However, from countless regional Mexican renditions — like white sauces in Sinaloa and Guadalajara’s polenta-like cazuela cook-downs — to American adaptations that echo Tex-Mex migas, all chilaquiles aim to soothe — regardless of a particular variation’s provenance and claims to authenticity.
One day last week, the lady and I had plans to visit Schmidt’s for dinner. When we’re deciding what to eat, we tend to favor collaboration and compromise, at least I do. Sometimes, rarely, our tastes don’t intersect, and I always want to find dishes we both want, even if it means passing on something I’d really, really like to try. In the case of Schmidt’s, a sleek, two month-old German eatery in the Mission District, I knew what I wanted, and would accept no proxies: hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage.