San Francisco -

by gansie

Where’s the Toothpick? Lessons in Sustainability at the Ferry Plaza Farmers Market

I saw cheese. I wanted to try. I couldn’t figure out how. Where were the toothpicks?!?!

While in San Francisco last month, my guide Justin took me to the Ferry Plaza Farmers Market. Browsing the strange, west coast juxtaposition of (summer) tomatoes—which are grown without water and is apparently a thing out there—and (winter) squashes and (tropical) avocados, brought this Northeasterner much pleasure and jealousy. But I found my curiosity pointed to a particular paper product.

I saw a stack of thin paperboard (pictured above) where a cup of toothpicks should have been. We got to the market late. My stomach growled. I needed samples to carry on, but my cross-country journey left me with little brain capacity.

How. To. Eat. Cheese. Where. Toothpick. Caveman thoughts bounced around in my head.

What. Is. Paper. Thing.

Food Porn Champion: Flowers & Fish

I usually would not hesitate to declare that fish is the least drool-worthy protein, but I challenge you to find a bloody steak that is more photogenic than this San Francisco halibut with black olive crust, chorizo, corn milk, squash blossoms and sorrel emulsion from the Fifth Floor in SF. It’s part of chef David Bazirgan’s seasonal “Harvest By the Bay” menu, available this week only, through Oct 22nd.

by BS

Cocktail O’Clock: The Softer Side of Bourbon

Harry Denton’s Starlight Room, a classic San Francisco cocktail lounge long known for having one of the best views in town, reopened this month with a new look and — most interesting to us — new cocktails.

Ever had a date who said she (or he!) can’t handle bourbon? Here’s your new entry-level bourbon drink. Who couldn’t handle this one?

Savoy Bounce

1 oz Bulleit Bourbon
1 oz St Germain
1 oz Lemon
Prosecco
3 muddled Brandied Cherries

Muddle cherries with bourbon, St. Germain and lemon juice. Shake all together, strain into champagne flute and top with prosecco. Garnish with a lemon peel.

Find more creative cocktail recipes in Endless Cocktails.

in Drinks / Endless Cocktails / Recipe 0 comments

by BS

Cocktail O’Clock: Shibuya Shake

Any drink that combines the exotic (shiso leaf), the extravagant (St. Germain) and the just plain silly (Squirt!) is an A-OK drink as far as we’re concerned.

This one comes from the just-opened Jasper’s Corner Tap and Kitchen in San Francisco. If you don’t have a Japanese grocer around the corner, we’re pretty sure it would work with a couple basil leaves instead of the shiso. Pretty sure the Squirt is essential though.

Shibuya Shake

Food Porn Champion: The Rebel Within

Talk about a money shot to end all money shots.

This beauty is from Tell Tale Preserve Company at the San Francisco Ferry Building Farmers Market. “The Rebel Within” is a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside.

Found via chef Chris Cosentino’s meat eaters’s guide to SF on GQ.

(Photo: Tell Tale)

in Eggs / Photos / Pig 6 comments

by BS

Milkshakes Gone Wild

Chocolate or vanilla? Are you kidding me? Milkshakes are the latest classic comfort fare to get a foodie-fied makeover, and we’re liking what we see. From bacon and bourbon to sweet potatoes and cereal, these creative innovations from chefs and bloggers around the country would make your grandmother’s milkshakes blush.

1. Cereal Milk Milkshake

Blogger Savory Notes took everyone’s favorite end-of-bowl treat — cereal-steeped milk — and turned it into cereal-flavored milkshakes.

Recipe: cereal milk milkshakes

2. Sweet Potato Cashew Milkshake

At Baltimore’s B&O American Brasserie, chef Thomas Dunklin whips up sweet potato ice cream and blends it with candied cashews and bourbon.

Recipe: sweet potato cashew milkshake

3. Dulce de Bacon Milkshake

Does life get any better than dulce de leche and bacon up in your milkshake? We don’t think so. Kudos to Adventures in Cooking for dreaming this up.

Recipe: dulce de bacon milkshake

Cocktail O’Clock: Guinness ‘n’ Gin

Solution #2 for how to drink dark beer in summer: mix it with gin!

The Black Friars Pint at The Fifth Floor in San Francisco has Plymouth Gin, Cardamom Spiced Guinness and East India Sherry, shaken with egg white and Angostura bitters.

(You may recall solution #1 was this beer float from Brooklyn’s 61 Local)

Find more summer cocktail recipes in Endless Cocktails

in Drinks / Endless Cocktails 1 comments