It’s a privilege to be part of a food and drink judging panel. One witnesses wild creativity from up-and-coming stars as well as established greats in the field. Competitions are where food geniuses take risks, and step out further than the bounds of set menus sometimes allow.
Here are two upcoming contests I’ll be judging: one for cocktails up in Napa (wine country bartenders, please apply!) and one in SF showcasing five local chefs creating gourmet sausage recipes. Read more »
What's for lunch? Top Chef fans will remember Preeti Mistry from season six of the series. That will surely be one draw to her new pop-up, Juhu Beach Club. But real food lovers will go for other reasons -- namely, her creative Indian street food and home-style cooking.Read more »
After a dreamy week in Hawaii, I have a slew of recommendations to share with you in a multi-part series. In part one, I covered farmers market street food in Oahu. In part two, Honolulu's cocktail scene. Now we dine in Honolulu, on the hunt for the best. (Next up, Kauai.)
Chef Hoss Vare's hugs are famous, as is his warm, inclusive greeting that makes dining at his restaurant Zare at Fly Trap such a pleasure. Plus, there's just no one quite doing what he's doing with Persian, Iranian and Mediterranean foods.
I visited during opening week of his just-launched, casual, weekday lunches served within Flytrap, a project Zare calls Zare's Grill and Grain. Lucky are they who work nearby and can grab to-go meals. But it's worth going out of your way for lunch here (just as it is for a more formal dinner or cocktails at the bar). Read more »
After a dreamy week in Hawaii, I have a slew of food and drink recommendations to share. Part one of these covered farmers market and street food in Honolulu and snacks from the North Shore of Oahu. This time, we sleep and drink in Honolulu. In part three, we’ll talk Honolulu restaurants.Read more »
Head to the Mission where Wise Sons Deli takes over Jackie's Café every Saturday. Rolling since January, the young guys behind this pop-up deli have a hit on their hands -- lines form out the door for Evan Bloom and Leo Beckerman's Jewish food with heart. The menu changes often, and they're preparing a killer-sounding Passover menu next week to be enjoyed at Coffee Bar and for take-out.
The fact of the matter is, we don't have enough Jewish food in this town. And these guys don't just make Jewish nosh, they do it excellently. Case in point: I found that multiple menu items fell into my must order category, rare enough at a restaurant, much less at a small pop-up with a limited menu.
We eagerly await the day they will have their own storefront. Until then, here are three items you'd do well to head to the Mission for from their delightful menu (given that you have a few spare moments on a Saturday, those lines can be killer!): Read more »
With an increased number of flights to Hawaii -- accompanied by correspondingly more competitive airfares -- including resumed direct routes out to Kauai, it's easier than it's been in years to get to that island getaway you've been dreaming about. My recent visit yielded plenty of rewards for foodies -- not to mention some excellent hotels that are offering various discounts and deals. Read more »
We are blessed with a city full of entrepreneurs and humanitarians who work to create a better world. It’s encouraging to know one can eat and drink well while also meeting a need. Here are three upcoming ways to make your food dollars stretch towards some crucial causes:
4/5 Umamimart’s The Gift of Food at Burritt Room for earthquake relief in JapanRead more »
There’s always fine pours to be had at the (12th) annual Whiskies of the World, a.k.a. WoW, particularly from smaller distilleries. Bourbon, rye, scotch, Japanese and Irish whiskies all flow freely. As I said in my coverage last year when it was held at Hotel Nikko, the downside was tight, body-to-body crowds. This year, that was remedied in the still packed but ample space of the SF Belle. Read more »
Not sure if you’ve noticed, but Cynar, a classic Italian bitter (that works as both aperitif and digestif), is taking over your local cocktail bars. Otherwise remembered as the artichoke liqueur (among the 13 total herbs and plants that go into it), its label stands out with a green artichoke over a red background. Read more »