Appetite

Whiskeyfest 2010 highlights, part two

Meet Your Maker... hanging out with whisk(e)y's master distillers

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Earlier on sfbg.com, Virginia Miller turned WhiskyFest into Whisky Week, meeting with seven different distillers who'd come to attend the Fest from such far-flung booze berths as Kentucky and Scotland. Here's part one of her scotch-heavy Whisky Week highlights. Read on for part two: conversations with bourbon and rye distillers.Read more »

Appetite: WhiskyFest 2010 highlights, part one

Meet Your Maker... hanging out with whisk(e)y master distillers

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"[Whisky] feels appropriately intellectual: a drink you can wrestle with, linger over, and appreciate with all its nooks and crannies." - Victoria Moore, How to Drink Read more »

Appetite: 3 recent food books pique our palates

Dive into Twain's Feast, Hungry Town, and the Sunset Cookbook

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These three books (one factual journey, one memoir, one cookbook) have two things in common: they're all new this year and centered around food. Read more »

Appetite: Dinner and cocktails with a view

Gazing deliciously upon the city at Luce and Top of the Mark

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Wednesday  through Saturday nights there's a ready-made date if you want romance without having to think too hard. At $80 a person, it's a package deal between Luce Restaurant (which I've written about more than once) in the Intercontinental Hotel and Top of the Mark. Choose the order - three course dinner or cocktails first - with a cab ride included to the second location. Read more »

Appetite: The green fairy transforms

ABSINTHE - education through a panel, a new book, and a night of absinthe at the Ferry Building

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Absinthe is on the move from its initial novelty phase once finally legalized in the US in 2007 into an era where appreciators of fine drink are gaining greater education and refinement on the subject. No, it is not a hallucinogen (more on that in a minute), and no, it's not the artificially sweetened and colored liqueurs flooding the market (but labeled as absinthe). When made as it has been historically, it's a natural, herbal spirit with a rich culture surrounding it. Read more »

Appetite: Highlights of SF Cocktail Week, part 2

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That fizzy, magical week during which cocktails take over our fair city has just washed over us. Here are more highlights -- check out part 1 here.

9/26 - Cocktail Cookout on the Island  Read more »

Appetite: Highlights of SF Cocktail Week, part 1

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The magical settings, moments and drinks were many in the 4th Annual SF Cocktail Week, which set the bar high for all future Cocktail Weeks... consider attending next year, as it's far from being just for drink aficionados. It's for those who love a memorable party done in true San Francisco style.Read more »

Appetite: Forks up for two big events

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10/3 CUESA 8th Annual Sunday Supper Fundraiser -- CUESA (The Center for Urban Education about Sustainable Agriculture), which runs the Ferry Plaza Farmers Market, is throwing its 8th Annual Sunday Supper on October 3. It's a CUESA fundraiser, whole animal feast, chef gala and drink event all rolled into one. Not to mention a night where local farmers and purveyors mingle to enjoy a meal made from local ingredients and sustainably raised meats. Read more »

Appetite: The great vodka debate

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Vodka -- it's a spirit that in sophisticated drink communities like San Francisco can sometimes elicit more scorn than love, even if most of the country drinks it well above other spirits. I'm not alone in saying it tends to be the last spirit I'd order at a bar. Read more »

Appetite: 3 twists on the Caprese salad

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The purity and simplicity of a caprese salad, or insalata caprese as it is known in Campania, Italy, where it originated, is hard to outdo. Silky buffalo mozzarella, red tomatoes and fresh basil are drizzled with olive oil and salt. When I eat a quality caprese, I am immediately transported to Italia, eating lunch alongside glimmering water, maybe the canals of Venice or the expanse of Lake Como, the juice of the tomatoes dripping down my chin and a glass of Sangiovese in hand. That this experience could be improved upon is doubtful, but what of variations in a caprese's perfection? Read more »