The idea for creating a new cocktail can come from some unlikely places. For Cotogna bar manager Jason "Buffalo" LoGrasso, it was the classic peanut butter on celery stick afterschool snack that inspired a new aperitivo cocktail, the Sutton & Celery ($10, Sutton Cellars Brown Label Vermouth, Dr. Brown's Cel-Ray celery soda, Small Hand Foods Orgeat).
1. Beretta: Deal of the Vegan Pizza Day=broccolini, onion, ginger, olives, capers, and tomatoes, delightful vegan cheese. Plus, COCKTAILS. Love, love, love!2. Patxi's: Buy one, get one free! Buy one 14-inch vegan pizza, get one 14-inch extra thin vegan pizza for free deal, which amounts to two pizzas for $23.67 plus tax.
3. zpizza: pizza by the slice! Ow!
4. Source: dude, there's a VEGANSAURUS PIZZA!! And a quarrygirl pizza! And a dessert pizza! And so much more! And if you say you're with Vegansaurus or Quarrygirl, you get a 10% discount!
Quan Ju Fu opened its second San Francisco location earlier this month in the former Yet Wah space in the Richmond District, and the memories of the old restaurant linger. You might even be served on a Yet Wah plate.
But this is definitely a new restaurant, with fresh offerings from two large menus -- one largely for dim sum and the other for hot pots and large plates. One dish in particular takes the formula for a popular seafood preparation and takes it to the poultry side.
It's most typically seen prepared with crab, shrimp, or lobster, but salt-and-pepper fried duck ($15.95 for a half duck) is fairly unique. It's deep-fried, so it's not a misleading name in that respect, but the "pepper" component is red and green chiles rather than the more innocent-sounding black peppercorn.
If you've ever used cannabis as an ingredient, you know it's as tricksy as a hobbit in a cave.
Because this is a food column, we'll just skip over the complications of dosage, which are significant. Just in terms of integrating it into a recipe, the green dragon can overwhelm, especially if you're going for a high dosage.
Now, me, personally (that is to say, as a person), I like the taste and aroma of cannabis. But while occasionally I'll argue it can even add an unexpected and tasty twist to some recipes, such as the mango lassi I recently reviewed, more often than not it behaves like what it is: an herb. And like a typical garden herb, a little goes a long way.
So it's particularly gratifying to find a product that manages to tame the herb, weaving it into a balance of flavors that is more of a hint than a hammer.
