Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Mary Ladd interviews Chef Ben De Vries, chef-owner at Luella, a Russian Hill restaurant that is celebrating its “seven year itch” with specials on chicken and ribs and bottles of wine. Chef De Vries dishes on why he makes La Venganza hot sauce, and what he’s up to in the kitchen.
How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST’s Science on the SPOT story, Dark Matter: Inside the Compost Cycle to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.
Local, small production winemakers shared top billing with bands and restaurants at this year’s gourmet music festival, Outside Lands.
If you’re purchasing a sparkling wine this holiday season, it’s easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa and the Anderson Valleys.
For me — again, the non-expert — Grahm repeatedly uncorks sweet, thoughtful conceits about wine that make me eager to improve my grasp — not on know-how and scoring systems, but the mystery and magic of wine, to see it as a lovely, boundless parcel to discover and unravel in the same way I’ve devoured popular music and steeped myself in its history, absorbing its movements and collections of characters, coming to understand first-hand how certain changes and instrumental colors render certain effects on a listener.
Down the road, this frothy juice will become a suave Napa Valley Pinot Noir. But on this hot September morning at the beginning of the 2009 harvest at Robert Sinskey Vineyards, these grapes are just a day or two off the vine, busily fermenting its way from juice to wine.
A person who embraces pink wine is a person who’s not afraid to get a little girly. It means he or she is a hey, why not? sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a “swimmin’ pool wine.” So what’s worth pouring this weekend as you huddle around the grill for warmth?
You gotta love a free event and this weekend there are no fewer than three good ones. Each present an opportunity for you to reacquaint yourself with a San Francisco original. Crushpad is do-it-yourself (with a lot of help) winery. Designed for non-traditional winemakers you work hand-in-hand with Crushpad staff and consulting winemakers to define […]
As the weather warms up it’s prime time for outdoor festivals. Head to Ghirardelli Square for sipping wine at the third annual Uncorked Wine Festival or to Golden Gate Park for shucking oysters at the ninth annual San Francisco Oyster Fest. Better yet, enjoy both! Ghirardelli Square hosts Uncorked! in partnership with COPIA, the American […]