Food and Drink

Sattdown strike

It's hard to find good help these days 

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le.chicken.farmer@gmail.com

CHEAP EATS Dang it, my sports writer has gone on strike. Over something really stupid, too. Really really stupid. How stupid? A couple columns ago, I changed her spelling of youse to yous. Why?

Oh, you escape my meaning entirely, don't you?

Youse. Yous. The former preferred by Hedgehog, whereas I like the latter.Read more »

Put some cream on it: Warming up the holiday kitchen with Studio of Good Living

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Five yogis walk into a kitchen and prepare seven dishes made with heavy cream.

This sounds like the beginning of a ridiculous and hilarious joke, but in all honesty, it’s pretty much how Saturday morning started out, with the very first recipe being homemade Irish cream (note: it was 11am). Things were off to an awesome start at the Studio of Good Living, Phoebe Schilla's school of experiential cooking.Read more »

Popping up

Air dodgeball -- and whiffing with KPOP

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le.chicken.farmer@gmail.com

CHEAP EATS Another new restaurant has sprung up at the corner of Castro and 18th St. across from Walgreens. Korean, this time.

CHEAP SPORTS

by Hedgehog

There are several problems inherent with writing a pirate sports column embedded within a "food" column in any free weekly paper, even when the "food" column isn't written by your domesticated partner. Which mine is. And don't think I haven't suspected that's how I landed the gig in the first place.Read more »

Sweet rollin'

The Bay's best new (and classic) bagels and doughnuts

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If on a winter's night ...

Swedish chef Magnus Nilsson and Coi's Daniel Patterson cook up a spectacular rustic feast

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Appetite: Latest in New Orleans dining

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Returning to my beloved New Orleans, a city I’ve explored extensively via a path laden with jazz, Dixieland, Zydeco, Ramos Gin Fizzes, Sazeracs, Cajun and Creole food, there were ever more finds, both new and classic. The sweltering humid heat of July during Tales of the Cocktail is not ideal weather to fill up on po boys and boudin, but I managed, and in so doing, savored more of the soul of this most soulful of places.

Though I returned to modern day favorites like Cochon (rabbit and dumplings, boudin and fried alligator, thank you) or ordered appetizers and drinks at the bar at brand new Criollo in the Hotel Monteleone, following are restaurants I’d add to my already long, Nola neighborhood lists – and only one real disappointment.

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Don't take the knee

Never give up, or order the lunch special

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le.chicken.farmer@gmail.com

CHEAP EATS And then one day my left foot stuck to the planet and my left knee, under the influence of the opposing team's cornerback, bent backwards. First, two of my teammates tried to help me off the field, and both of them are med students but one is much shorter than me and the other much taller, so the refs tapped us all on the shoulder and said "here. Let us."

They made a kind of a chairlift out of their arms and carted me away. "The fireman's carry," they called this, but I knew that it was not.Read more »

Hakka in the home: An autumn side dish from one of our fave cookbooks

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I've read few cookbooks as interesting as The Hakka Cookbook, Sunset Magazine recipe editor and food writer Linda Anusasananan's exploration of her Hakka Chinese roots through the cuisine that the culture's global diaspora has developed. Check out my interview with her in this week's food and drink issue Feast for more on Hakka bites, and the journey that led her to write what may be the first cookbook that shares them with the rest of the world. Better yet, do that and then make the recipe below, an easily-prepared vegetarian dish that works as a fab autumn side dish. Spinach is in-season through the end of November here in the Bay Area. Read more »

Appetite: Portland cocktailing

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More than 50 places in one week…  I may not have covered all of Portland this May, but I certainly made a dent. So much so that my Portland reviews are broken up in a four part series. Soaking wet half the week, I biked out to neighborhoods East, West, and North with my usual (if grumpy, cold, and irritable) tenacity to dig in and taste the soul and breadth of a place rather than its veneer. Join me as I drink, and eat, my way through the rainy town up north.

As cocktail bars are required to serve food in Portland, cocktails and food are intertwined – and strong – at many a locale. Though I separate out cocktails and restaurants, there are numerous places where both are worth making your way to so you’ll see some restaurants listed here and in next issue’s Portland restaurant article.

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Appetite: Tasting spirits

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An array of new liquor tastes, and a Whiskyfest recap

NAVY STRENGTH GIN REACHES US SHORES

Unforgettable: my journey to the south of England town of Plymouth and its legendary distillery with Master Distiller Sean Harrison. Possibly the most beautiful distillery I’ve yet visited. I relished drinking Plymouth Navy Strength ($34.99) while in the UK, a bracing version of their classic gin at 57% ABV/114 proof, the preferred gin of the British Royal Navy.

Though still smooth like Plymouth gin, Navy Strength packs a greater botanical punch, enlivening cocktails. The good news is it finally arrived to the US merely weeks ago in September so drink up.

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