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Friday, January 30, 2009

Wine Bar of the Week: CAV

Posted By on Fri, Jan 30, 2009 at 6:47 PM

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Two things make me crave my next visit to CAV (1666 Market). One is the careful selection, broad range, and adventurousness of the constantly changing by-the-glass list, which features over 40 wines from all over the world starting at $3.25 for a 2.5-oz. taste or $6.50 for a 5-oz. glass. Unless I know and love the wine, I always go for tastes, since I can always order a second if I want more.

Almost always I find something I haven't tasted before, such as Çankaya ($3.25 / $6.50), a Turkish white made from a blend of Emir, Narince, Semillon, and Sultania grapes. Usually there are also personal favorites I don't see around much, such as the Santomas Big Red Refosk ($4.50 / $9).

The other thing that draws me back is the platter of house-made charcuterie ($20). This concept has become a bit of a cliche, but I find this one an unusually good value. With over a dozen items on the plate, including unusual items such as a tongue terrine topped with grated horseradish, and a serving ample enough for two, this is the perfect thing to pick at while enjoying a few wines.

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Snacktion: Trader Joe's Cheesecake Crepe Escape

Posted By on Fri, Jan 30, 2009 at 6:00 PM

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Name: Cheesecake Crepe Escape

Brand: Trader Joe's

Origin: Monrovia, CA

Found at: Trader Joe's (265 Winston)

Cost: $3.49

Ingredients: Filling (ricotta cheese, strawberries, sugar, vanlla powder, cinnamon), crepe (unbleached wheat flour, pasteurized whole egs, canola oil, sugar, salt)

Calories per serving: 170

Why I bought it: It was a bit of a stressful day and a crepe escape sounded like the perfect break from reality.

Continue reading »

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Drink of The Week: Absinthe's Galapagos

Posted By on Fri, Jan 30, 2009 at 3:40 PM

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Absinthe (398 Hayes) calls their Galapagos, which is made with pisco, kaffir lime that's been muddled in peppery syrup, lemon-lime juice and a splash of grapefruit juice, "A Xanadoozle creation named in honor of Kurt Vonnegut's modern classic of the same name." Brandied cherries sit on the bottom of the glass, waiting to reward the drinker with an intense final fusion of flavor. We also just discovered that the Galapagos made 7X7's list of The Big Eat SF: 100 Things to Try Before You Die, charting in at a respectable number 45. We agree: Try it before you die, but preferably sooner.

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Super Bowl Hot Wings Crisis -- in the Media

Posted By on Fri, Jan 30, 2009 at 11:34 AM


I'm the kind of a girl that, if she watched the Super Bowl, would watch it for the commercials.

And the snacking. 

Although calling it "snacking" when some sources, including the United States Department of Agriculture, consider it the second highest day of food consumption after Thanksgiving (others slot it in third, after Thanksgiving and Christmas), seems a misnomer. Super Bowl binging, maybe, on what certain food writers love to call "munchies", heavy on the sports-related finger food that sounds like the menu at Hooters: ribs, hot dogs, burgers, nachos, buffalo chicken wings, and, of course, vats and vats of guacamole.

A few years ago the media seized upon a possible shortage of avocados to whip up the populace into a frenzy (this year they're saying there's plenty right now, but expect fewer in the spring).

Dr. Stephen Colbert is having fun with a supposed chicken wing shortage -- he's calling it Countdown to Atomic Disaster -- The Wing-Ageddon -- asking "What are we going to replace buffalo wings with? Don't say jalapeno poppers!"

He even interviewed Richard Lobb, the director of communications for the National Chicken Council, who pointed out that it's an issue of supply and demand (  every chicken has only two wings). Colbert asks, logically, "Why not produce chickens that have more than two wings?...Why not a five-winged chicken?" "We don't want to get into genetic engineering," Lobb replies with a straight face. (Chickens, of course, are prime examples and candidates for genetic engineering. Conspiracy theorists will not be surprised that McDonalds a featured advertiser on the National Chicken Council's cooking website.)

On the happy tip, Lobb tells us that the United States is the largest producer of chickens in the world -- "the Saudi Arabia of chicken," as it were. "Why not form a O-Peck-Peck?," says Colbert.

Colbert asks for the companies to release the strategic chicken wings reserve. What would happen if all the Joe Chicken Wings didn't have access to them on Sunday?

"They'd probably have nachos instead," says Lobb. 

I'm betting he knows that there are nachos recipes out there that include chicken


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Whatever Happened to ... Reed Hearon?

Posted By on Fri, Jan 30, 2009 at 6:00 AM

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In the 1990s, Reed Hearon was among the highest-profile San Francisco chefs. He opened LuLu, Rose Pistola, Rose's Cafe, and the since-closed Corona Bar & Grill, Cafe Marimba, and Black Cat; won major awards, including a 1997 James Beard for best new restaurant in the country; published several cookbooks; and appeared on Julia Child: Lessons with Master Chefs.

Then, after some post-dot-com-bust business setbacks in 2002, he dropped from public view. In the intervening years, the question, "whatever happened to Reed Hearon?" has come up regularly on foodie Web sites, but always goes unanswered. Well, I finally tracked him down: he's been working as the executive chef of the Mammoth Mountain ski resort. The Inyo Register recently reported on his participation in an event promoting the use of locally-produced beef.

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