Jon Beckhardt

7 fantastic fish and chips

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To the captain in charge of the next Bay Area oil spill, a few requests:

(1) It would be great if the oil could be piping hot: 350 to 450 degrees would be about right.

(2) Please make sure it is refined vegetable, safflower, or peanut oil.

(3) Aim for the spill to happen near a high cod concentration.

(4) Don't forget to toss in julienned potatoes following the oil.

(5) Create a Facebook Event so we all know when to come out for a fish and chips feast.

Ahh. That'll be a great day. Read more »

Fresh sips

Spring into the season with fab local cocktails
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culture@sfbg.com

Spring is positively bursting with wacky holidays. Arbor Day? April Fool's Day? Patriot's Day? How the heck are you supposed to celebrate those with a cocktail or two? Figuring out what drink to pair with which spring holiday can become an overwhelming ordeal. Sure, the first few are easy: St. Patrick's Day and green beer, Passover and four glasses of kosher wine. But what about the others? Read more »

Falling flat

Beer makers sluggish on "Slow Food" concept
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It was clear early on that the Slow Beer Festival, presented March 1 by Slow Food San Francisco and the San Francisco Brewers Guild, was more of an excuse to get drunk in a convention hall on a Saturday afternoon than to explore how beer could be sustainable. Twelve NorCal microbreweries lined the green-hued cement walls of the County Fair Building — Marin Brewing, Speakeasy, Anderson Valley, Red Seal, and so on. Read more »

Nog on the noggin

A rich and creamy review of local eggnogs
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>culture@sfbg.com

For a drink that holds as much tradition as it does taste, one might think an integral part of the eggnog experience would be gathering around a pot and stirring up this year's batch. For most, though, the experience comes from throwing a carton in your shopping cart and popping it open later that night. This year I figured, if I'm not making it myself, I should at least find out who was – and who was doing it best. Read more »

Feast: 6 top-notch tipples

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Vanguards of the gastronomic West, we San Franciscans no longer teeter through establishments that struggle over cooking a steak or making a dry martini. Now it's heirloom this, house-made that. But yet, too often we find menu exoticism riding roughshod over care and competence. Go to a grill in Millbrae and you may sooner find mustard-encrusted salmon than a truly good burger; likewise, walk into a lounge in SoMa and you might see a bartender rolling up his sleeves to make a Thai-basil gimlet, only to then throw some Jameson into decaying java to pass off as an Irish coffee. Read more »

Considering chloramine

Is San Francisco's water causing weird rashes in some people? Stalled bill means we may never know
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news@sfbg.com

For three years, dozens of Bay Area residents have alleged the water disinfectant used in San Francisco and other cities causes a variety of symptoms ranging from asthma to fainting to rashes. Read more »