WINE Recommended bottles, fall events in Sonoma, urban wine classes ... here are a few wine tips for true autumn flight. Check out my online Appetite column on the Pixel Vision blog at SFBG.com this week for restaurants making some of Napa's best cocktails, a family vineyards wine-tasting report, and more Wine Country dining reviews.
APPETITE A fledgling new restaurant is a work in progress, evolving. Often I'll visit restaurants in their opening week, then return three to four weeks later, noticing a marked improvement in rhythm and flow, if not a dramatic change in food (often first food impressions prove to be consistent).Read more »
The annual Street Food Festival enlivens blocks of the Mission every year with many of our great food trucks, booths manned by the kitchen staff of our favorite SF restaurants, and a few visiting guests -- which at this year's fest on August 18 included my favorite Portland food cart Eurotrash, and the adorable Linda Green of Ms Linda's Catering from New Orleans. Read more »
APPETITE Two unusual, new Mission sandwich options: one of the city's best restaurants launches lunch with Scandinavian influence (part of the Nordic culinary wave finally reaching the West Coast that includes new restaurant Pläj) , and a low-key panini shop opens, refreshingly real with Middle Eastern touches.Read more »
This year's Outside Lands, the three-day extravaganza of some of the top musical acts in the world and quality food and drink (this is SF, after all) in the beauty of Golden Gate Park, felt more packed than ever. But despite throngs descending on SF from all over the country that turning Golden Gate Park into a sea of trash -- thanks clean-up crews! -- Outside Lands magic happened each day.Read more »
APPETITE Despite its Future Bars group provenance, Tradition is not Bourbon and Branch part two. Although I continue to bring visitors and locals who've never been to the still-magical, speakeasy-like B and B, Tradition is a more relaxed entrant in the Future line-up, which also includes Wilson and Wilson, Rickhouse, Swig, and Local Edition.Read more »
Here are a few highlights in photos of another SF Chefs, San Francisco’s food, wine, spirits “classic” (aka week-long festival in tented Union Square), a whirlwind of excellent bites, drinks, wine, demos, and parties.
Fermentation and distillation, hot plats and sugar cones, sweet creams and brokeasses ... These eight books were released this spring, and are among the best of what has landed on my desk this year: TRADITIONAL DISTILLATION: ART AND PASSION by Huber Germain-Robin
Anyone who knows US craft distilling knows Hubert Germain-Robin, one of the pioneers in the American craft distilling movement. He was making world class, French-style brandies (he is French, after all) since the early ’80s right here in Northern California at Germain-Robin, which he co-founded, an example to generations after him of what true, elegant brandies should be. As he states in the introduction, "When I came to California in 1981, I realized the unbelievable potential of the New World, with such diversity in grape varietals, microclimates, and less demanding restrictions than there are in France."