SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition
The next time your best friend pretends she's not dieting but is "cleansing" her body of "toxins" with a little bout of self-starvation, one-up her by embarking on an "internal sweat lodge," otherwise known as Z&Y's fish with flaming chile oil.
A bowl of broth the happy, prosperous color of glowing coals comes to greet you, a logjam of dried chiles on its surface. There's an innocuous tuft of cilantro on the surface, but the wisps of steam that float up from the bowl carry aromas that normally convey the phrase, "Run now, idiot." But you are no idiot, or perhaps a bigger one than you suspect, because you are in there with your chopsticks, pulling fat, white pieces of fish out from the depths of the broth, holding them up long enough for most -- but not all -- of the crimson oil to sluice off the fish. (Advanced practitioners do this over their rice, denying themselves an easy out.)
What: Pie in a Jar Workshop
When: Saturday, April 21, 3 to 5 p.m.
Where: Workshop, 1798 McAllister Street
Cost: $40 per ticket
The Rundown: Everything is cuter in a jar-- plants, fireflies, and even pies. Piemaker and food author Julie Propp will guide you step by step to create a jar full of pie-- complete with fresh crust and decorative tops. Rumor has it these miniature pies are almost too cute to devour. Propp is bringing pre-made pies for participants to snack on while assembling three unbaked pies to take home. The take-home pies are refrigerator and freezer-friendly.
Propp grew up in her little purple apron cooking with the women of her family. She is the co-author of "Aunt Eleanor's Never Fail Pie Crust and Classic Recipes" and takes pride in baking delectables from scratch.
Visit Workshop for more info or to buy tickets.
At Maven, bar manager Kate Bolton does an impressive job working with the kitchen, led by co-owner David Kurtz, to ensure that flavors and textures find a complementary balance. The Global Warming ($11, aged gin, sake, reisling, absinthe sorbet) has tart and herbal quality that sets off the shiso and apple in the Scallop Crudo ($12) making the dish even more impressive, as does the after-dinner drink and the dessert duo of the Beach & Hyde ($9, Four Roses Bourbon, Firelit Coffee Liqueur, vanilla, egg white, orange) paired with the Mayan Chocolate ($6, chocolate cake with cardamom ice cream).
What: San Francisco's Food Blogger Bake Sale
Where: Kiehl's
When: Sat., April 28, 11 a.m. to 4 p.m.
Cost: Free
The rundown: Brownies, marshmallow treats, cookies, cakes, scones and just about anything else you'd want to indulge your sweet tooth with will be on sale with 100 percent of sales going directly to Share Our Strength.org this Saturday.
More than one in five children are at risk of hunger in America. To combat this, the SOS organization educates communities about nutrition, raises awareness of the growing issue, creates public and private partnerships within the state and city levels and invests in grants. Last year's Food Bloggers Bake Sale raised more than $2,500 and is aiming to double that amount this year. Funds raised will contribute to after school and summer feeding programs.
For more information, click here or send an e-mail to bakesalesf@gmail.com.
