Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the Frameline35 LGBT film festival, the Trans March, the Dyke March, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, pickled green beans and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday.

This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got LGBT chefs, restaurant owners, bartenders, bakers, and ice-cream makers in every neighborhood, after all. As Pride Parade Honorary Grand Marshall Susie Bright says, "I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's Just for You Cafe in Dogpatch." Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the "ultimate lavender Liz Taylor's eyes cocktail," made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist."The color is breathtaking, it tastes sublime, and the violet aroma is real!" Order it at what Susie describes as her "latest swoon," the Comstock Saloon in North Beach. "It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!" she says. And while you're feeling blue, you can also drop into the brand-new Bluestem Brasserie, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the "Honolulu Hangover" (chocolate coconut layer cake, toasted coconut marshallow meringue) and "Sealed with a Kiss" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).

What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his It Gets Better video, "Have some dessert! Feel good!" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, Elizabeth Falkner's crew at Citizen Cake are busy baking heart-shaped pride cookies splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, Three Twins ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, Delfina Pizzeria is a sponsor of the 2011 Dyke March, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year.

You can make a sandwich for your cooler or parade-side picnic with Project Open Hand's new peanut butter, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, Alice and Susie.

As Bright told us, "My main culinary memories of Pride can be summed up in two words: hash brownies. And yes, the Ghirardelli chocolate is up to the task."

Chef Jennifer Biesty rocketed to national fame when she was a cheftestant on Season 4 of Top Chef and a Star Chefs Rising Star in 2007. She is currently the Executive Chef of Scala's Bistro and the Sir Francis Drake Hotel in San Francisco. Biesty’s Bay Area culinary career developed under Loretta Keller, the Chef/Owner of the now shuttered Bizou Restaurant and current COCO500. Biesty cooked with Keller at benefit dinner events for The James Beard House, The Master’s of Food & Wine and Taste of the Nation. She also worked at Jardinière, with Chef Traci des Jardins. Biesty trained at the CIA Hyde Park at the young age of eighteen, and worked at NYC’s Aquavit and March restaurants, respectively. She worked in London at the River Café, alongside uber-talent chefs Ruth Rodgers, Rose Gray and Jamie Oliver. The Brooklyn native (“where the food is all about the ingredients”) lives in San Francisco with her girlfriend, Sara Delman. Biesty and Delman met at COCO500. Bay Area Bites caught up with Biesty to talk about her favorite food and drink spots.

Where do you live?
We live in the Potrero foothills, which is a nice way of saying “on the wrong side of the mission tracks.” Sara and I have been together for more than three years and love living in the Mission. There are so many great restaurants and shops. And it’s such a colorful neighborhood!

Where do you like to shop for food?
Rainbow Grocery: The produce there far surpasses any other market, and to stay eco-friendly, you can refill oil, vinegar, soap, lotions, honey, sugar, pasta, you name it. It’s great.

But Rainbow doesn’t offer meat, so for that I go to Avedano’s meats in Bernal Heights. It’s a beloved neighborhood butcher shop that has great tacos and Ryan Farr’s hot dogs! I like that is more Euro-style and you create a relationship with your shopkeepers and merchants.

The New May Wah market on Clement! In the heart of a little Chinatown, it’s just too fun to go there. They offer things like bone-in pork belly, whole fish, frogs, bulk spices, all the Asian sauces you could ask for and Asian beer, wine and sake. And when you need a bit of agar agar or basil seeds they have it all too.

Alemany Farmers’ Market: It feels like community. It is cheap and has great variety. Fresh flowers that are so affordable.

Where do you go on your nights off?
Bar Agricole. Amazing space and delicious cocktails. I love the Scotch egg there.

Zero Zero is a fun place to go for cocktails and crudo -- I love the yuzu sidecar. Oh, and the pizza and soft–serve there is another one of my guilty pleasures.

Hog and Rocks is another great place -- a big selection of oysters from the east coast, which reminds me of home!

How about your favorite local Mom & Pop joints?
Torta Gorda: on 24th for a good simple sandwich or some Puebla specialties.

Plow: has the best fried egg sandwich, although I wouldn’t call them mom and pop because the couple that own it are so young but it is a great breakfast and lunch place in sunny Potrero Hill.

Haltun Mayan Cuisine: for poc-chuc de puerco. Great food and reasonable. They have a good happy hour deal. I love the Panuchos & salbutos.

Where do you go for date night?
Universal Café: I was the chef there in 2003 and love the feel of that little restaurant. Sara and I like to go there often because they change the menu often but they also have things you can count on, like a delicious flatbread and a nice charred steak.

Ino Sushi. It’s in the Japantown mall. Great fried smelt roll and everything else is good too!

Oh, and Blue Plate is always fantastic for date night.

What is your guiltiest local food pleasure?
I crave poutine, but since luckily you can’t really get it around here I just make it for family meal at my restaurant. I love tacos and taco trucks! I frequent the one on Treat and 23rd -- Gallo Giro. Also, the tempura at Sanruku.

Any news on projects we should know about?
Honestly being the chef of the Sir Francis Drake Hotel is all consuming and is a big enough project for me currently. But I do have plans on the back burner to be reveled at a later date!

We’ll stay tuned.

Grab your bottles of California white Burgundy, we might be back on the crab in time for Christmas.

San Francisco City Planning Commissioners want to ban drunk pizza munching on Broadway.

Get a free gingerbread house kit when you sign your family up for a membership to the Bay Area Discovery Museum, then enter your edible edifice in the 12th Annual Gingerbread Architecture Extravaganza.

Elsewhere

Are you ready for another new season of Top Chef? Yeah, me neither. How about just a Holiday special, featuring some of your favorite and loudest cheftestants?

It's long past Halloween, but those crazy Canadians are still scaring their fellow Canucks silly with a slew of workplace PSAs. The one below concerns kitchen safety. WARNING: This video is graphic, intensely disturbing, which, of course, makes it highly effective.

And now, Rachael Ray? How...pedestrian. I mean, I get that she's a huge success and has managed to get Bill Clinton on her show to talk childhood obesity as well show you how to successfully dress for your body type, but still. I mean, we've already heard it all -- the successful yet dubious cooking show, the successful yet very loud talk show, the husband, the dogs, the not being a chef, the mother, the jobs, the big mouth. What new things are we going to learn, really? That she was a cheerleader? Not much of surprise there -- we know she learned how to scream somewhere. If you care, this airs Sunday, May 5th.

In other food television news, the hungrily dedicated posters at Television Without Pity are reporting that the new season of Bravo's Top Chef will premiere on June 13th.

The third season of this competitive cooking reality show was filmed in Miami and, according to Bravo execs, will feature "the most seasoned" cheftestants yet. All food puns aside, I think that might be their way of promising that there will be no more head shaving. And maybe no more offers to pee on fellow cheftestants. I hope.

Going fishhead-to-fishhead with Top Chef this summer is FOX's Hell's Kitchen. Also returning for its third season, the Gordon Ramsay competitive cooking reality show is loud, ridiculous, and almost entirely bleeped. It's also pretty awesome, and set to premiere on June 4th.