Crank Hopper Slower for Old Fashion Donuts
| table of contents | This week's tablehopper: social graces. | |
| the chatterbox the sponsor | JUNE v, 2007 | SAN FRANCISCO I already know my life is quite overjoyed (and I promise to keep information technology that manner), but this past weekend was definitely extra-special. My sis finally returned from Australia, only in time for my cousin'due south fab Italian wedding on Sat—we feasted on arancine (fried rice assurance with cheese, ham, and peas) and other treats at the reception, like tender gnocchi (I also got to effort some fava bean ravioli, mamma mia) at Mezzaluna, our family unit friends' restaurant in Princeton Past the Sea. Lord's day nosotros visited our Calabrese friend Dominic Muzzi's farm in San Gregorio—he'south the one who does that incredible corn maze each year. Dad, sis, and I hand picked some rapini (man, was my Monday night dinner of sausage and tender, garlicky greens sheer heaven) and as well left with fresh peas, favas, and the most exquisite strawberries, called Chandeliers. (You tin can purchase direct from Dominic at his farm: 950 La Honda Road, just eastward of the San Gregorio Shop—follow the strawberry signs.) We then scooted due north to Sam's Chowder House for my first-ever clambake—the checkered table was overflowing with clams, mussels, Maine lobsters, andouille sausage, potato, and corn. Add some crusty bread and a glass of Txomin Etxaniz and we were set. (Ends upwardly you can host your own clambake there as a private event—how'due south that for a corking party idea?) This week is shaping up to be pretty fab (going to try Essencia tonight, Wednesday is the Uncorked Events party, Thursday my friends are cooking a bully dinner, Friday I stone out to LCD Soundsystem, and Sabbatum is the Gilded Glass—check information technology out in the socialite! On Lord's day, the tablehopper needs to do some yoga. And arctic out. Hey, want to win a pair of tickets to the StarChefs Gala on June nineteen? You lot know the drill: to enter, start, you have to be a tablehopper subscriber, and second, yous have to frontwards the tablehopper newsletter to at least v pals—just exist sure to cc luckyme [at] tablehopper [dot] com on the electronic mail so I know y'all forwarded it to five folks. (Their emails will stay private—I but need to proceed track of how many folks you forwarded it to.) The deadline to enter is by midnight, on Th, June seven. I will be randomly cartoon the winner and will email you to permit you know you've won on Friday, June 8. Lastly, this week marks circular two of the wino pieces on corkage. I am also launching the matchmaker, a section with classifieds ads for the restaurant and bar industry. If you're interested in learning more about running a classified advertizing, yous know where to find me—just respond to this email! Hoppingly yours, |
JUNE v, 2007 | SAN FRANCISCO I've always has a soft spot for Buca Giovanni in North Beach—information technology was the site of one of my earlier childhood dining memories, and I tasted rabbit for the very first time there. (No Thumper trauma here.) Anyway, I was very excited to find out that by mid-July, it will be opening as ~LA TRAPPE~, named after a Dutch Trappist brewery, and the only Trappist beer produced exterior of Belgium. That hopefully gave you a hint most what is going to exist going on hither. Let's but say that beer will be served, Belgian and Trappist beers to be exact, with pub-manner food sporting some continental flair and designed to pair with the brews, like coq au vin cooked with wine and Belgian ale; braise of short ribs with scarlet Belgian beer reduction, served with tater cakes and vegetable du jour; mussels and fries with a variety of sauces, like butter, wine, and garlic, or curried with lemongrass, or with a tomato-based bouillabaisse sauce, plus mitt-cutting chips with dipping sauces. The chef is Darrell Simon, who has cooked in NYC, Baltimore, and Louisiana—look for some touches of sometime-style Creole on a few dishes. Partners in the venture are Mike Azzalini, whose family has endemic the building since his not bad-grandfather bought information technology in 1928, and John Lawton. (Iii generations of Azzalinis have as well worked at Liguria Baker—how's that for some SF provenance?) For those who can call up the Buca Giovanni infinite, the upstairs will at present have windows on the Mason Street side, and volition feel really open, with lots of seating and an Art Nouveau look. Downstairs will have a fountain, and the curved ceiling volition be dramatically lit. Groups will be able to plunk themselves into a pew (which volition be the seating at the larger tables) and in that location will be a loungier vibe, with hopes for acoustic music and DJs down the route. La Trappe volition exist open for evenings to get-go, but somewhen the program is to be open continuously from 7am-10pm, and until midnight on the weekends. Breakfast, brunch, and luncheon will be coming, with smoked meats, fish, crepes, and Belgian waffles on the brunch tip, and all-24-hour interval pub grub similar fish 'n' chips, curries, BIG burgers, sandwiches, and artisanal pizzas for dejeuner. 800 Greenwich at Mason, San Francisco.
A few blocks away, the now-shuttered ~Avenue K~ space is at present on the sales cake, with $350k as the asking price. 1570 Stockton St. at Matrimony.
And now for a round up of changes to existing places around town:
The classic "neighborhoodie" ~REX CAFÉ~ just reopened concluding Friday after a ten-day remodel, and has a new chef on board: executive chef John Pauley, who hails from the fancy La Folie across the street—he was there for more eight years, starting as a sous and and so worked his fashion upwards to chef de cuisine. Pauley is taking a intermission from four-mode fashion, and is having fun with the menu he has crafted for Rex Café, whose style he is currently calling San Francisco contemporary cuisine. The bill of fare is designed to be easy to pick and cull from, with many smaller plates, and is arranged from lighter to heavier dishes, starting with beet carpaccio ($7) and an Asian-inspired tuna tartare ($10), so in the fun campsite (or should I say fat military camp?), y'all'll notice a catfish corndog ($8) and a twist on chicken and waffles: Southern-fried poussin with a Belgian waffle ($12). There are dishes like stone shrimp linguine ($11) with a fresh pea tarragon sauce and Parmesan, while the almost expensive dish is broiled scallop ($xviii) in puff pastry. The winning brunch, yet, is staying exactly the aforementioned. The remodel included refinishing the floor and fresh paint on the ceiling and walls. Banquettes were added throughout, the bar was gutted and enlarged, and the elevation of the bar was refinished—overall the eating house now feels more open and welcoming. 2323 Polk St., at Green, 415-441-2244.
There have been some major changes to the carte du jour at ~JACK FALSTAFF~—executive chef Jonnatan Leiva has constructed an appealing new menu that is sure to make a number of people happy (and hungry). Overall, the style is a lot more laid-back and graze-friendly, with Leiva adding some raw and charcuterie selections, like Pacific halibut with ruby cherry grapefruit, mint, horseradish, chives, and local Delta asparagus; and house-cured duck chest with pickled wild ramps and baby arugula. At that place are also some pasta options in half or total portions, and some wicked-sounding sides, like duck fat fries, and braised kale with guanciale. Mains include cassoulet with duck leg confit, butter beans, pork abdomen, and a poached egg (meowza!), and in that location's even an ahi dish I'd consider ordering: pan-roasted with Catalan-manner spinach, sweet peas, and saffron soubise. Leiva'south focus on seasonality is all the same front and middle, but the menu has broken out of the standard "cull one appetizer and your chief grade" format. Definitely one to check out. 598 2nd St. at Brannan, 415-836-9239.
Over in lower Potrero/China Basin, ~THEE PARKSIDE~ recently got a new owner, Malia Spanyol of Pops Bar in the Mission, and now has a new chef: Cynthia Morrison, who was at Universal Café for two-plus years. Morrison is totally revamping the bill of fare, calculation a local/fresh/organic approach with some American and Southern flair. The new menu simply started concluding week, with offerings similar hand-dredged buttermilk fried chicken with house-made pickles, and smoky pulled pork quesadilla. In that location is a curry cauliflower fritter that is function samosa and role pakora, with a cilantro verde sauce, and it'southward both vegetarian and vegan-friendly—Morrison says at that place will always be a few vegetarian and vegan options. In that location are likewise nightly bar menu specials, with grilled items like chicken and burgers. Charcuterie is in the works, and they even utilize local meats, and butcher in-house. The "It'south a Complimentary Country Sunday" all-y'all-tin can-consume BBQ (it ranges from $6-$10, depending on what'southward being served) is going strong, with quality meats to go along the costless music. Come July, Thee Parkside volition be open for lunch, with a to-get window for local businesses. (They are hiring for all kinds of positions if you lot're interested.) 1600 17th St. at Wisconsin, 415-252-1330.
For those wondering what Nick Fasanella (previously of Nick'southward Crispy Tacos and Nicky'south Pizzeria Rustica) has been upward to, he's been a consulting GM at ~TORTILLA HEIGHTS~. He'due south made some good changes, too: the kitchen is now using Niman Ranch meats (makes for some killer carne asada) and Fulton Valley Ranch chicken, the margaritas are now made with fresh-squeezed lime (no mix here), and at that place's almost an entirely new (and well-trained) staff. I had a chance to swing by last week, and was happy to see crispy tacos "Nick's Fashion," plus his crawly Baja-style tacos are on the card (three for $12.50). In that location's as well the "street treat" with mango, orange, and jicama with chile and lime. Perfect spot if you're looking for a place for groups of 12 or more—they take some generous fiesta menus ($fifteen-$21 per person). I'll be back for "heads or tails Tuesday," when yous flip for your meal. The buckets of beers are also pretty spiffy. 1750 Divisadero St. at Bush, 415-346-4531.
Some unexpected changes are happening at ~MECCA~, which had a kitchen fire towards the terminate of service on Sun dark. The burn department responded extremely quickly, but let'south just say the dining room'south velvets and leathers are non quite going to exist the same. So the eating place is taking this opportunity to close, renovate and redesign, and plans on a m reopening in hopefully a couple weeks. I'll take more details in next week'southward installment. 2029 Market St. at Dolores, 415-621-7000
Some news in Maktub land: chef ~DAVID BAZIRGAN~, who has been at Baraka for a bit, volition be the opening chef for Jocelyn Bulow's new Chez Papa Downtown, which is gunning for a Labor Day opening. It fabricated me wonder how this is affecting the gastropub project, Baz, that he was slated to be doing with Sean and Isabel Manchester (of WISH Bar and Mighty). Ends upward the western SoMa location the Manchesters were hoping would be the site of the restaurant unfortunately fell through. Then while they keep scouting for a location, Bazirgan volition continue working with the Maktub Group. Will let y'all know what develops, naturally!
Equally for ~BARAKA~, it seems information technology's no longer for sale. In fact, Maktub just hired a new chef, Chad Newton—he is formerly from Boston, where he was at Spire with the Kimpton Group, and at Postrio while in SF. He merely started a couple weeks ago—I will keep you posted on any menu changes. 288 Connecticut St. at 18th St., 415-255-0387.
One Maktub spot that does seem to exist upwardly for sale is ~SUTRA RESTAURANT AND LOUNGE~, unless I am totally reading this listing wrong, which is possible.
Some other ever-growing empire is Charles Phan'southward—he will be opening another ~OUT THE DOOR~ concept in the Fillmore neighborhood by early on fall, right across from the Unitarian church for those of you lot who pay attention to details similar that. The space was formerly a silk blossom store, and was originally a firehouse—it'south supposed to be quite stunning. The current condition of the space is "in the middle of permit hell," simply it may end up having 50 seats, or perhaps a picayune more. The Vietnamese menu is even so in development, but an interesting component of this specific project will be what to pair with the dishes—it looks like the Slanted Door's precedent of having no Californian wines on the list may now expand to include some local wines, every bit long as they make the flavor-profile cut. Another potential offering is the range of take-home cooking kits may exist expanded (Have you ever tried them? The daikon rice cakes stone. Hard.) and takeout will also be readily available. 2232 Bush St. at Fillmore.
Opening this Wed for tiffin and dinner is the long awaited ~FARINA~ on 18th Street. This Genovese/Ligurian restaurant under executive chef Paolo Laboa is downright snazzy, with room for 90 guests and a private dining room on the second flooring, and outdoor seating to boot. However, they won't exist accepting reservations until the 18th—they are trying to start things off slowly. Release the focaccia. 3562 18th Street at Dearborn, between Valencia and Guerrero.
I but noticed Bar Crudo and Globe are now on ~OPENTABLE.COM~.
Hey, some of you have expressed curiosity about the ~TASTE3~ conference I attended last calendar month upwards at COPIA. Ends upwardly some of the amazing xx-minute talks accept been posted on the site. Take a peek and see what interests you lot—the ones from Ben Roche of Moto in Chicago, the honeybee skillful, and the vino fraud expert, David Molyneux-Berry, were iii of my faves.
And folks, the ~WHITE Boot BRIGADE~, an awesome group of New Orleans-area sustainable shrimpers, is coming to the Bay Surface area this week and doing demos all over town—y'all can endeavour the brown shrimp at diverse Kimpton restaurants, and the brigade volition be at Williams Sonoma AND the Golden Drinking glass on Sabbatum. Definitely try to catch ane of their demos.
Got a hot tip? You know I'd love it (and y'all). Just reply to this email! 
| Sociale 415-921-3200 Lunch Tue-Sat xi:30am-ii:30pm Apps $7-$12 | JUNE 5, 2007 | SAN FRANCISCO The Urban center is full of hidden and tucked-abroad restaurants. One of my favorite late-night haunts is the subterranean Ryoko's; there's Bix, downward its lonesome jazzy alley, and don't forget Chez Spencer, an industrial cool Frenchie oasis on a gritty stretch of 14th Street. And then there's ~SOCIALE~, a dainty restaurant that'due south actually hidden off an even nicer street (so don't worry, no ane is going to hotwire or key the Beemer). Y'all experience like an (upscale) aisle cat, slinking down the bloom-laden aisle to an enclosed Euro-style courtyard, which is a primo spot for an alfresco dejeuner, especially if you are at that place with your mom—information technology'south beyond ideal for mom lunches. The c-u-t-e patio is outfitted with umbrellas and heat lamps, making information technology quite a cozy spot for dinner, even on a typical rainy/foggy/misty/my pilus is getting frizzy nighttime. The interior of the intimate dining room is warm and well appointed in a way that would brand a WASPy in-law proud, with cheerful cerise and white striped banquettes (consummate with a little circus domestic dog in the textile), while the white tablecloths signal refinement. The lighting is flattering, and the room, while lively, isn't loud. Service is knowledgeable on a variety of subjects and gracious, simply like a good debutante. Tables are filled with (mostly) moneyed couples on dates, both young and polished and photo-gear up for Gentry Magazine (Peninsula edition), or a bit older and from the neighborhood. I also saw a young couple out with her parents (it looked like the guy got forth with his in-laws, skilful going, dude), and at that place were a few tables of ladies out to indulge with their gal pals. It's all then, uh, pleasant. Which is exactly what makes this place ideal for functions like family dinners, when the aunt is in town, for outset, second, or third dates, and where to take your prissy friend from Nashville (or Walnut Creek). It would also be a primo location for a bridal rehearsal dinner buyout. Speaking of dates, there are dishes for ii offered on the weekend (monogram not included), but I also saw plenty of solo diners perched at the back bar, and some strangers sitting together at the tall communal tabular array with room for six, seated on the loftier stools. Executive chef Tia Harrison is now a partner in the eating house, and has put together a rustic Italianate carte with a sprinkling of some spunky flavor pairings. Well-nigh everyone starts with the classic dish of fried olives ($seven), salty and juicy green olives that are breaded and stuffed with oozing, molten Fontina cheese. Even the "ladies who dejeuner" indulge in these puppies—the fried olive tractor beam really is that stiff. Harrison also has some corrupt duck meatballs ($ten) on the menu, resting in a smooth sauce of tomato with undertones of sweet scarlet from stale ruddy mostarda. The meatballs were served a tad lukewarm, and I missed the juiciness yous go from pork in meatballs, simply the gaminess of the duck with the cherry was a good pairing. Okay, vegetarians, the asparagus lasagna ($17) is for you, only you know what? Information technology was then good it was totally for me, too. A large foursquare features layers of fresh pasta, asparagus, and spinach, plus a cheese-a-rama of béchamel, ricotta, and aged provolone, and is topped with a nicely browned layer of Grana Padano, plus a roasted love apple. It was a piffling crusty on the edges besides, but the way good cheesy pasta should be. Purr. There are 4 other pasta dishes, including pappardelle ($18) with braised duck, porcinis, and peas that was sadly doused with truffle oil, overwhelming the dish. That damned truffle oil, when will she get out the City for skilful? Brazen hussy, messing upwardly dishes upward all over boondocks. I wish her pimp would simply retire her, she is seriously tired. We tried the whole roasted branzino, a special that night—you likewise become the option of having it de-boned for y'all subsequently they nowadays it. Uh, yeah delight. I love the simplicity of a perfectly roasted fish with lemon and olive oil. It came with a tasty parchment newspaper present (For me, actually? Y'all shouldn't have!) stuffed with leeks, cherry tomatoes, and Yukon Golds—even so the leeks were stringy and the potatoes needed a serious salting. What was on pointe was the juicy brick craven ($xx), which comes de-boned and with a crispy outside, plus smoky pancetta and reddish chard. Killer, that chicken. Buh-wok. There is a strong focus on local and organic ingredients, especially regarding the meats, simply a few items were out of step with the season, like the tomato soup, or the cherry tomatoes in the veggie parchment package (this was in April). All the desserts are business firm made, and my spoon was at one with the jiggly wiggly vanilla edible bean pannacotta ($7)—information technology comes with candied kumquat on the side, and where Harrison adds her fun little twist is the drizzle of extra virgin olive oil, plus a hit of black pepper. Exquisite play of flavors. The coffee and doughnuts ($8) with the decadent espresso milkshake didn't totally plough my crank—the concept is cute just the doughnuts were a trivial too chewy. I go out the donuts to Bob's on Polk. Co-owner and GM David Nichols actually has a passione for Italian wine. The list has some lovely and special selections (there are as well a few Cali wines hither and there) merely overall all that special-ness translates to a list that can veer on the spendy side. Be prepared to splurge on the skillful stuff, you will exist tempted. Your wineglass is primed hither, something you may know from Bohemian (Michael Pierce, the GM/vino director/co-owner of Maverick was part of the opening team at Sociale). A fun component to the by-the-glass program (at that place are 19) is well-nigh are likewise offered at a 3 oz. or 6 oz. pour, and so you can actually pair to your courses without averaging $nine or $10 a drinking glass, if yous are so inclined and not so loaded. At that place is also a overnice one-half-bottle selection for those who don't want a full vino commitment. Although that nice girl you bought hither for dinner might want a full commitment of another kind. |
| | How long have yous been dreaming behind the line of owning your own restaurant? Maybe you're ready to take your 415 concept to the 510, or the 650, the 925, or the 408, or all 4. Perhaps it's just time to expand your operation. Prepared foods or pizza joint, 49-seat restaurant or corner store, Retail West wants to hear your ideas. We're in the business of advising and helping clients manifest their dreams. Retail Due west has leads and extensive knowledge about properties and projects all over Northern California, from SF to Sacramento, from the Due east Bay to Vino Country (Reno also). In fact, nosotros have all kinds of contacts and projects all over the U.South. we tin can tell you near. No thing what stage you are at in your project development, and no matter what your idea or budget is, let's talk about information technology. Call Rob Kashian straight at 415-292-2690 or email rkashian@retailwestinc.com. |
| | JUNE five, 2007 | SAN FRANCISCO To Cork or Non to Cork by Gillian Ballance Gillian Ballance , wine managing director for the PlumpJack Group, views the pick and enjoyment of wine in a mode entirely in keeping with the philosophy that inspired the original PlumpJack Vino Store: expertise without pretense, with an accent on the fun and excitement of exploration and discovery. Ballance believes that the job of the vino managing director is "to go along the list interesting, with fun, new wines for guests to try and for the staff to acquire most." There has been so much debate lately near bringing wines into restaurants. Every bit Vino Managing director for PlumpJack Group, I am constantly barraged with questions on this subject. Though there is no "right" answer to this debate, I exercise experience that I tin can put along some coherent thoughts on the matters surrounding the topic, and perhaps offer a niggling chip of sound advice to the consumer on the best manner to bring wine to a eatery. Permit me first off by saying that the number of wines being brought to restaurants has tripled in the last 10 years, having a definite affect on a restaurant's bottom line. I feel that there are a number of reasons for this: the prices of wines in restaurants can be exorbitant, as some restaurateurs volition marker wines up from the wholesale or retail prices as many as three or iv times. Every bit consumption increases (past 2010 the Us will lead all other countries in wine consumption), then does pricing awareness. Consumers may call up that they are being taken advantage of. On the reverse, the margin on markups goes to back up the restaurant's bottom line, as well as ownership stemware, vino didactics for staff, wine storage, and other components of running a wine program. What many PlumpJack guests don't realize is that our markup on wines is only one.7–two times the bottle cost, which is unremarkably only $5–$10 higher up retail. This supports PlumpJack'southward core ideology that consumers should larn virtually wines in a friendly, helpful temper, where they could feel free to ask questions, where the selection is big and the prices fair, and where, in homage to the store's Shakespearean namesake, wine is once more associated with the spirit of fun and take a chance. With increased consumption comes more than internet purchasing and savvier wine collectors. Most people who collect wine employ the dining occasion to share their cellar with friends and loved ones. Information technology may just so happen that people who began collecting 10 or xx years agone have beautifully cellared and aged wines that many restaurants can no longer afford to have. For many, especially in the Bay Expanse, the expense of running a restaurant is at an all-time high due to city initiatives such equally the minimum wage increase, paid ill leave requirement, and mandatory healthcare ordinance, to proper noun a few. Gone are the days of existence able to purchase wines from archetype regions and hold them until they are ready. There are several great wine lists in the city that do offer amazing selections of older wines, only in many instances, they are priced way beyond average spending limits. In defence of the restaurants, many are staffed with ane to four sommeliers whom are dedicated to providing a memorable wine and nutrient experience which, along with the ambiance, must all be outstandingly coordinated and played out like a symphony. Information technology is an arduous task and ever-evolving process to fuse a vino listing and menu together. Each year provides new sets of challenges for wine selection. Vintages alter, wineries are sold to big companies, new labels appear everyday, and it is the task of the sommelier to tailor-fit your experience and provide you lot with the best of the best. When bringing in wine to a restaurant, you should do so considering y'all'd like to enjoy a special bottle, one you've been saving, or to enjoy something not on the wine list—not to save some money on your end. Kickoff and foremost, check that it is not already on the list. If there is a special bottle or 2 that you desire to bring to a restaurant, why not help support the loss of wine revenue (which provides effectually forty% of the restaurant'southward income) and purchase a wine from the listing? You may discover that some places volition often waive a corkage fee when you also purchase a bottle. Several months ago, there was heated debate almost some restaurants over not allowing people to bring wine in, or charging an enormous fee. I can encounter their logic, but I don't agree. Subsequently all, are yous promoting wine consumption, or non? |
| Fort Mason 650-873-6060 website media 1pm-2pm $fifty | JUNE 5, 2007 | SAN FRANCISCO The fourth annual ~Golden Glass~ wine consequence is coming up, a lively gastronomic and educational event that brings a line-up of Italy's most talked-about wines to the Bay Area'due south printing, trade, Dull Food members, and general public. The Gold Drinking glass, a fundraiser for Tedious Food United states, is organized past Irksome Nutrient San Francisco, under the management of Lorenzo Scarpone, convivium leader and founder. In keeping with the Slow Nutrient movement'due south goals of encouraging biodiversity and the continuity of local traditions and products, the 2007 Gilded Glass outcome volition highlight Italian wine producers who strive to protect, nurture, and revive the indigenous and archetype Italian varieties. The wine tasting will feature a number of these rare, indigenous varieties, aslope emerging newcomers and familiar favorites, from distinct regions all across Italy. Boring Food SF has invited local Californian and Italian artisanal producers to complement the wines with savory culinary delights and sweet treats. Participating restaurants and producers for this year's event will include (in alphabetical guild) Acquerello, A16, Bacco, Blue Canteen Coffee, Bodega Goat Farms, Café Rouge, Chez Panisse, Delfina, Emporio Rulli, Foreign Cinema, Gelato Massimo, Harley Farms Caprine animal Diary, Il Boccalone/Incanto, La Ciccia, Michael Mina, Miette Patisserie, Perbacco, Picco, Quince, Slanted Door, Stella Cadente Olive Oil, Swanton Berry, and many more. There is also a gala dinner on Sunday, June ten, at Perbacco Eating house, with cocktails at 6pm, and dinner following at 6:30pm. Take a expect at the card at the link above. Price will $100 per person. Seating is express and on a outset come, first serve basis, so please reserve ASAP at info@slowfoodsanfrancisco.com. 230 California St. at Front, 415-955-0663. |
| Scott Howard 415-956-7040 8pm $185 per person, including gratuity | JUNE 5, 2007 | SAN FRANCISCO This issue feels almost custom-made for me: Jerry Horn, AKA Dr. Champagne of Ferry Plaza Wine Merchant (he just wrote this wino piece last week on corkage) is hosting a ~CHAMPAGNE FEAST AT SCOTT HOWARD~ for 25 guests. The dinner includes five courses of Scott's fully loaded cuisine, paired upwards with five fab Frenchie shampoos. There are almost 10 spaces left (which are rapidly filling up) and so I'd reserve a spot sooner rather than later. Here's the deeeelish menu: Course 1: Trio of Fish: Ahi Tartare–scallions, avocado; Hamachi Crudo–pickled cucumber, curried mayonnaise, ponzu, herbs; Smoked Trout–truffled egg salad, crostini, herbs, with Pierre Peters Blanc de Blancs Millesime 1998 Mesnil-sur-Oger. Grade Two: Duck Confit Salad–frisee, soft egg, pancetta vinaigrette, with Deutz Blanc de Blancs Millesime 2000 Ay. Form 3: Wild Mushroom Risotto, smoked bacon, Madeira jus, with Jean Vesselle Rose de Saignee 100% Bouzy Pinot Noir. Course Four: Lamb Loin–braised greens, leap onion, truffled jus, king trumpets, with Politician Roger Brut Rose 1999 Epernay. Course 5: Selection of Artisanal Cheese or Vanilla Bean Panna Cotta–olive oil, bounding main salt, fresh berries, with Billecart Salmon Brut Rose NV Mareuil-sur-Ay. Payment is required in advance to reserve your seat(s). Sorry, no credit cards. Please postal service your check ASAP to: Jerry Horn/Dr. Champagne, threescore Corte Ortega #ten, Greenbrae, CA, 94904. Wines featured this evening will be available, modestly priced, for commitment at a later on date. Questions? Email him directly at drchampagne@comcast.cyberspace. |
| Westin St. Francis website 7pm–9:30pm $95 per person Buy tickets | JUNE 5, 2007 | SAN FRANCISCO Coming up is the ~STARCHEFS.COM SAN FRANCISCO Ascent STARS GALA~—a walk-around tasting result showcasing San Francisco's hottest culinary talent complete with vino pairings, Champagne, and cocktails. The event is a walk-around tasting gala featuring two signature dishes from each chef, besides equally premium wine pairings, spirits, and entertainment. tablehopper readers get $x off the $95 ticket price—simply enter "table10" equally your lawmaking. VIP tickets are $150 and include a pre-Gala Champagne and caviar reception featuring Nicolas Feuillatte 1997 Palmes d'Or Champagne. The StarChefs 2007 San Francisco Rise Stars include Chef Nate Appleman of A16, Chef Jennifer Biesty of Coco500, Chef Mark Dommen of One Marketplace, Chef James Syhabout of Plumpjack Café, Chef Mourad Lahlou of Aziza, Chef Jonah Oakden of The Blueish Plate, Chef Seiji Wakabayashi of Bushi Tei, Pastry Chef Belinda Leong of Gary Danko, Pastry Chef Nicole Krasinski of Rubicon, Hotel Chef Peter Rudolph of Campton Identify, Sommelier Becky Swenson of Delfina, Sommelier Michael Garcia of XYZ at the W Hotel, Bar Chef Jonny Raglin of Absinthe, Sustainability Award Chef Laurence Jossel of NOPA, and Host Chef Thomas Rimpel of Westin St. Francis. The Mentor award winner, selected personally by the San Francisco Rising Stars winners and candidates, volition be appear the night of the Gala. |
JUNE 5, 2007 | SAN FRANCISCO
Spruce Eating house accepting Kitchen and Dining Room resumes for opening
Spruce eating place, the newest eating place of the Bacchus Management Grouping and the sister eating house of The Hamlet Pub in Woodside, is accepting Kitchen resumes for the late July opening. Bandbox is located at 3640 Sacramento St. in Presidio Heights.
We seek dedicated and experienced candidates that are inspired by food and technique for the following positions:
Kitchen:
Prep Cook
Line Cook
Garde Manger (Pantry) Cooks
Pastry Cooks
Nosotros seek professional candidates that are inspired and committed to hospitality for the post-obit positions:
Dining Room:
Server
Busser
Bartender
Host-ess
Runner
Barista
Please send your resume to william@sprucesf.com and proficient luck in your search. We look forrard to meeting you. Be sure to tell us you saw the ad on tablehopper!
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Laïola is hiring for ALL POSITIONS
A new Cal-Spanish restaurant from the guys behind Frisson and Executive Chef Mark Denham, is opening soon at 2031 Anecdote St. (at Fillmore).
We will exist accepting resumes for all positions, including prep cook, line cook, dishwasher, busser, server, bartender, and food runner.
Y'all tin can swing by 2031 Anecdote St. Monday-Fri from 11am-3pm. Delight bring your resume and references that demonstrate your experience in restaurant/hospitality excellence. At that place is no e-mail in response to this notice—we want to run into you lot in person. Thank you, we look forward to meeting y'all. Be sure to tell us you saw the ad on tablehopper!
JUNE 5, 2007 | SAN FRANCISCO Francis Ford Coppola came into Presidio Social Club for dinner, accompanied by his wife and ii younger folks. He ate the Sloppy Joe, but with artichoke instead of fries (I should follow his example). The beautiful chocolate cupcakes were also spotted at the table.
All content © 2007 Marcia Gagliardi
I am more than happy if you want to link to my reviews and content elsewhere (thanks, glad you dig it), simply republishing any part of them in whatever manner, shape or grade is strictly prohibited until we talk showtime. Delight take a look at my Creative Commons license for more item.
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