When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, it’s a good core workout. If you’re sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More
Many of us remember coming home from our elementary schools with freshly glazed pinchpots, cups, or whatever else our young imaginations could conjure up. Saturday mornings at the Randall Museum can bring that memory back, or create a new one for the youngsters. Ceramics make great gifts — especially on Mothers' and Fathers' Day. Hop on board for the Randall's once-weekly class, and for $6 and two weeks to have your work fired and glazed, you'll have all the materials you need.More
December is almost over - the New Year is coming up and everyone is busy drying off from the rain or holiday shopping. Let's take a look at what's happened this month.
Though Adriano Paganini's restaurant specializes in Roman-style wood-fired pizzas, you'd be remiss to skip out on its appetizers, in particular the broccolini bruschetta, a dish that may very well become your new favorite way to eat these tiny trees of the produce world.
City sweets: Kristin Smith sugar-binges hard for The Bold Italic as she undertakes a two-day insulin freak-out at eight of the city's neighborhood bakeries: Chinese-American (AA, Eastern, Alex), Italian-American (Victoria, Mara's, Stella), Georgian (Moscow & Tbilisi), even Irish (John Campbell's). Smith's rationale, besides the fact that nobody really needs an excuse for smoking sticky carbs? After the jump:
As a daily windup to the Weekly's Best of S.F. 2010 on May 19, we've teased out 92 of our favorite local dishes that taste like here. Details after the jump.
Well over 1,000 customers bought sweets for earthquake relief.
Saturday's Bakesale for Haiti raised over $22,000 for nonprofit medical aid organization Partners in Health, says event organizer Samin Nosrat. The grand total included a $5,000 match from yoga teacher John Friend, and a contribution nearly that size from chef Charlie Hallowell's Oakland restaurants Pizzaiolo and Boot and Shoe Service, in part from employee-donated tips.
Club (no) Med: Gone are the days when stinging nettles and eggs were exciting on pizza. Throw Robiola or Gorgonzola on a Cal-Med creation and we still don't balk. But a critical mass of pizzas whose inspiration lies far beyond the Mediterranean ― or the Mission ― is interrupting this margherita ennui.
J. Kauffman
Ironside's flammenkuchen
Ironside's flammenkuchen drags knobby flatbread through Alsace and along the way comes up with crème fraîche, supersweet caramelized onions, and hunks of bacon.
Well, well, well: According to the counter guy at my video store, William Shatner stoped into Ritual Roasters on Valencia and 21st last night, fresh from his joint appearance with the still-hottt Sir Patrick Stewart at San Francisco's Star Trek Convention. He was not, apparently, escorted by men in Klingon prostheses. Boldly going where the great man went, I immediately walked to Ritual to engage the counter staff. No success ― the woman I talked to hadn't yet heard about the visitation from her coworkers, so no stories of Priceline deals or overeager fans. In honor of the visit, though, I ordered Kirk's reported drink, a double decaf macchiato. The captain has good taste ― the macchiato had just enough froth to knock out the tribble treble notes in the flavor and smooth over any bitterness, leaving only the deep, throbbing bass of the dark roast.
The Health Department ordered tiny cupcake maker Mission Minis to close Friday, after owner Brandon Arnovick failed to get final signoff to open. (Arnovick's flagship bakery and retail shop opened Jan. 8.) A report on Eater SF suggested that Mission Minis opened without the proper permits in the first place, but Arnovick tells SFoodie the story is a bit more complicated than that.
The sticking point seems to be that Mission Minis opened with the wrong kind of exhaust hood for its ovens, and instead of allowing the bakery to remain open while it waited for Building Department approval on plans to install the proper hood, an overzealous Health department official has pulled the plug on Arnovick's entire operation. "In this process there's 20 permits you need," Arnovick says. "We've gotten 80 percent of them."
PostedByTamara Palmer
on Mon, Jan 25, 2010 at 11:15 AM
Steven Gdula
Gobba Gobba Hey's chocolate glacage gobs.
Steven Gdula of Gobba Gobba Hey shared some exclusive news with SFoodie this morning: He'll pen a book for Harry Potter publisher Bloomsbury USA for a spring 2011 release.
"It'll be part cookbook, part food memoir, and part recession recovery story," Gdula said of the yet-to-be-titled tome, set to include 52 recipes for gobs as well as a narrative on the local street-food scene that inspired Gobba Gobba Hey's 2009 inception.
PostedByTamara Palmer
on Mon, Jan 25, 2010 at 10:24 AM
T. Palmer
Peanut butter jelly, without a baseball bat.
We dropped in at Candybar (1335 Fulton at Divisadero) to see what sweet business Cathleen Li, the dessert cafe's relatively new chef, has been up to. Since this was a post-dinner visit, we were craving something light. That changed when we discovered a dish named after one of our favorite Internet memes (after the jump):
Brown paper covered the windows of Anthony's Cookies on Valencia and 25th late last week. The sign on the door reads:
Due to an unforeseen delay with our construction, we will temporarily be closed until further notice. We sincerely apologize and appreciate your patience during this time.
The outgoing voicemail message recommends we follow Anthony's Twitter feed for updates, but so far, no news. SFoodie has a phone call out to owner Anthony Lucas, and we'll let you know when we learn more.
UPDATE: Just spoke to Lucas, who said the problem was due to some minor plumbing repairs. The work's done, and now he's just waiting for it to get approved. "I'll be opened up early this week. It's definitely not a permanent thing," he says. If you're feeling all twitched-up and sweaty from the lack of Anthony's toffee cookies, you can still find his products at Rainbow Grocery, Four Barrel Coffee, and the Mixt Greens markets downtown (where they buy the dough from Lucas and bake the cookies on site). Lucas says that you soon should be able to find them at Atlas Cafe on 20th and Alabama, too.
PostedByLuis Chong
on Mon, Jan 25, 2010 at 9:00 AM
L. Chong
Niku jaga, Japanese beef and potato stew.
Sanraku at the Metreon has unveiled a list of a dozen Japanese small plates, available at happy hour, 3 to 7 p.m. daily. We enjoyed every morsel of the dishes we tried:
• Nanbanzuke, a stack of tiny whole fish marinated in vinegar
• Japanese-style ceviche, seafood lightly marinated in lemon juice and topped with tobiko (flying fish roe)
• Ankimo, the Japanese delicacy of monkfish liver, steamed, chilled, and sliced
• Albacore tataki, lightly seared white tuna served with thick Japanese chili sauce
• Niku jaga, a stew of beef and potatoes served with pickled ginger, a popular comfort food in Japan
Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"
