Five things I learned from SFoodie and beyond this week:
1. That SFoodie editor John Birdsall has great taste in doughnuts, only matched by his generosity in splitting a cornmeal-cherry-rosemary doughnut from Dynamo
with me. It was even better than the huckleberry-Meyer lemon doughnut that had me reeling a few months back.
2. That tomorrow is the U.S. premiere of Eatrip
, a film about the culture of food in Japan, and that the premiere after-party promises to be equally fascinating, featuring salted cherry blossoms, pickled walnuts, and smoked bonito that the director is bringing over on the plane. Please, please, please let them make it through customs.
3. That the reason Mission Burger's chef, Danny Bowien, has such big
guns is that he
was forced to do push-ups on the line. More than a few cooks in town would benefit from such a workout.
4. That California's propensity for wasting massive amounts of food is finally
getting major press ― two good articles appeared in the SF
Chronicle and Bay
Area Bites just this week.
5. That Food & Wine magazine agrees with me: Commis's
James Syhabout is one of the most innovative talents in the Bay
Area. Congratulations to Syhabout on being named one of this year's 10
F&W best new chefs. Now go make a reservation
at his restaurant.