Every Sunday at the Parque Niños Unidos in the Mission, an eager group of people gather to receive free, organic food from the Free Farm Stand. The incredible project has been going on since since 2008 and has to date given out almost 17,000 pounds of fresh produce.
This is the brainchild of Tree Rub, a volunteer who started the project “to create a network of neighbors and local farmers who grow fruit, vegetables, and flowers and share their surplus with the community and especially with those in need.” But last Sunday Tree announced that the SF Recreation and Parks Department had received two complaints that the Free Farm Stand is “having a negative impact on the park.” Read more »
For those of you who attended last year’s San Francisco Cocktail Week, you know it was jam-packed with some downright magical events, celebrating our city’s rich cocktail heritage, bar talent and innovation. Monday begins the fifth annual Cocktail Week, bigger than ever, with numerous national and local brands represented, an extensive schedule of seminars, parties, events, and the first ever Legends Awards honoring key contributors in the field.
I’d recommend Cocktail Week certainly for aficionados (cocktail/spirits geeks), but equally for the curious or those who just plain love classy, transporting events.
Chefs Sarah and Evan Rich (who also happen to be husband and wife), come with a fine dining, creative pedigree cooking in kitchens of the caliber of Coi, Quince and Michael Mina. On August 29th, I attended their first Chefs Night Off pop-up dinner at Radius, and they are also hosting pop-up Fried Chicken Dinner at Rebel Bar (check their Facebook page for dates).
Their four-course, market-fresh dinner was peppered with amuse bouche/bites and palate cleansers between courses that showcased their inventiveness without being fussy.
"Fuck the wine industry! I mean, I drink wine like everybody else." Brenden Dobel, brewmaster at Thirsty Bear Brewing Company may be tipsy -- but then again, we are on a boat.
A bigass boat in fact -- the S.S. Jeremiah O'Brien, one of the mere two Liberty ships still afloat from the batch of 2,710 that were constructed during WWII. But we were pretty far from Normandy on Saturday; the O'Brien was hosting Brews on the Bay, a celebration of San Francisco's alcoholic beverage of choice. Read more »
Consistently, St. George Spirits (also Hangar One) wears the crown for renegade inventiveness. As I wrote last year, Lance Winters, master distiller, and distillers Dave Smith and Chris Jordan, lead the way in out-of-the-box creativity. Never have I seen the like of their test tube apothecary of experimentation where they'll try anything, from foie gras and beef jerky, to carrots and fresh Dungeness crab, to see what works as a spirit.
Sampling the new, revamped Harry Denton's Starlight Room cocktails. All photos by Virginia Miller
Tonight, September 6th, Harry Denton's legendary Starlight Room will reopen, revamped, with brand new menus and look. Though the space wasn't quite ready for a sneak peek, I was able sample a few of the cocktails that will be on offer from bar manager Joel Teitelbaum's winning menu.
Grouped together by time periods, the menu starts with the 1600s and punch, ending with Starlight Room classics from great bartenders who have launched from here over the years (like Tony Abou-Ganim, Marco Dionysos, Jacques Bezuidenhout). Other sections include The Jerry Thomas Years (1860's), The Dry Years - Prohibition (1920-1933), and Dark Times (1980's - this one with updated versions of '80's hits like the Fuzzy Navel).
Open for a matter of weeks or months, these new spots show promise with dishes I'm still thinking about...
LE BORDEAUX - French sausage The new Le Bordeaux, tucked away in North Beach, holds some subtle surprises. General description: ultra-traditional French bistro fare in a Euro cafe with woodsy, rustic country lodge feel. It's a blessedly mellow respite for lunch or dinner. The winning dish thus far is Boudin blanc ($18), that light, gentle white pork sausage I love so, common in France as well as in New Orleans cuisine.
Think towering redwoods, smoky aromas of sausages, onions and peppers wafting from a grill, German beers on tap from a cooler, and a darling oompah band of elderly gentleman playing with spunk and skill. Enter the just-launched-this-week Biergarten at the Tavern at Lark Creek. For a short jaunt from the city to Larkspur, it feels worlds away.