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 »
In the next few months, San Francisco will lose some of its most beloved urban farms.
The City Hall victory garden is now reduced to dirt. The grants that kept afloat Quesada Gardens Initiative, which creates community gardens in Bayview, were temporary and are now drying up. Kezar Gardens, funded by the Haight Asbury Neighborhood Council recycling center, is facing eviction by the city.
Time is up for Hayes Valley Farm, on the old freeway ramp, where developers are now ready to build condos.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.
It wasn't too long ago that shopping locally meant hitting up your neighborhood Safeway. But seemingly overnight (in retrospect), farmers markets sprung up like healthy tomato plants. A weekend doesn't go by during which I don't see someone toting their re-usable canvas bag down the street to fill up with fresh produce from local growers.Read more »
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."
The Bay's press has been salivating ever since July 26, whenLa Cocina's Street Food Festivalhosted a passel of media types at Fort Mason Center with tables upon tables of the snacks that we'll all get to freak out over at the festival on Sat/18. Read on for some of our favorite snacks that we're having a hard time holding off on until Saturday. Read more »
APPETITE The world has become hooked on New Nordic cuisine in recent years, thanks to Copenhagen's Noma, often referred to as the world's best restaurant for three years straight, sparking a global interest in all things Scandinavian and a new generation of chefs.Read more »