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Wednesday, October 28, 2015

Wednesday Five: Napa Truffle Festival, Waterbar's "Black Lagoon" Dessert

Posted By on Wed, Oct 28, 2015 at 2:00 PM

click to enlarge NAPA TRUFFLE FESTIVAL
  • Napa Truffle Festival
Plus a Japanese cookbook-dinner at Bar Tartine, a benefit for the SF-Marin Food Bank at the Plant Organic Cafe, and something cool about bees that Modern Farmer came up with.

click to enlarge The Black Lagoon - WATERBAR
  • Waterbar
  • The Black Lagoon
Napa Truffle Festival
Tickets are now on sale for the Napa Truffle Festival (Jan. 15-18, 2016), hosted at the Westin Verasa Napa and various other venues. This four-day event focuses on the Tuber melanosporum, a.k.a. the winter Perigord truffle, approaching it from an angle of scientific analysis and culinary precision. Early a.m. mushroom expeditions, dog-training demonstrations, a Truffles and Wine Dinner at La Toque, and a bunch of a la carte lunch and dinner options show how fun Napa can be in the off-season. With most events running from $50-$395, it ain't cheap, but if you learn how to find your own truffles, you can recoup the cost in no time.
Napa Truffle Festival, Jan. 15-18, 2016.

Waterbar Has a Cool Halloween Dessert
Waterbar's pastry chef, Angela Salvatore has created a "Black Lagoon," which is "a swampy dish comprised of bittersweet chocolate pot de crème, fried 'maggots' (wild rice), passionfruit slime and house-made dead chocolate trees. The cool dish will be served with a dry ice element, to top off the eerie delight." It's only $11 but you have to be careful with it, though, since the passionfruit slime is cursed.  
Waterbar, 399 Embcaradero South, 415-284-9922 or

Donabe Dinner at Bar Tartine
In honor of Naoko Takei Moore and Kyle Connaughton's new homestyle Japanese cookbook, Donabe: Classic and Modern Japanese Clay Pot Cooking, Bar Tartine will host a multi-course dinner that uses recipes found in the book, from sizzling tofu and mushrooms in miso sauce to steam-fried black cod with crisp potatoes, leeks, and walnut-nori pesto. Donabe combines traditional recipes with dishes sourced from chefs like David Kinch and Bar Tartine's own Cortney Burns and Nick Balla.
Donabe Diner, Monday, Nov. 2, 5:30 p.m., $80, at Bar Tartine, 561 Valencia, 415-487-1600 or

Will Eat for Food
Farm Fresh to You/Capay Organic Farm is teaming up with the Plant Cafe Organic for a dinner to benefit the SF-Marin Food Bank and the Kathleen Barsotti Non-Profit for Sustainable Agriculture. It's $135 per person (including wine pairings from Ca'Momi) and Chef Sascha Weiss' four-course menu involves such late-autumn wonders as roasted kabocha squash with green harissa, crispy duck breast with roasted butternut squash, and roasted Tokyo turnips with turnip green pesto.
Farm Fresh to You Season Dinner, Wednesday, Nov 4., 6-8:30 p.m. at the Plant Cafe Organic, Pier 3 #108.

Bees, Bees, Bees!
Modern Farmer has this cool Nectar Chart that tells the beekeepers of today what will make their apiaries swarm with glee. It's wonky-cute.

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About The Author

Peter Lawrence Kane

Peter Lawrence Kane is SF Weekly's Arts Editor. He has lived in San Francisco since 2008 and is two-thirds the way toward his goal of visiting all 59 national parks.


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