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Friday, August 14, 2015

Play With Clay and Food This Sunday

Posted By on Fri, Aug 14, 2015 at 10:00 AM

Unfinished bowls at Jered's Pottery in Richmond, CA. - THE DAPPER DINER
  • The Dapper Diner
  • Unfinished bowls at Jered's Pottery in Richmond, CA.

If you’ve spent any time in a waiting room, you’re no stranger to seeing magazines with countless mentions of “stealing a celebrity’s look” or getting tips from a “hairstylist to the stars.” For those that like to eat at home, you can now play along with the restaurant diner equivalent by making a trek to the East Bay to visit the “potter to local star chefs.” Who knew filling your cabinets with plates and mugs that many top San Francisco Bay Area restaurants use was so easy?

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Friday, June 12, 2015

It's Hard to Make Burrata, So Let Precita Park Cafe Show You

Posted By on Fri, Jun 12, 2015 at 8:00 AM

Look at that professionally made burrata, hiding back there. - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • Look at that professionally made burrata, hiding back there.

It is fairly challenging to make burrata, the fresh, southern Italian cheese made from mozzarella and cream (stracciatella) inside a shell of pure mozzarella. Sourcing the curds can be challenging, but beyond a thermometer, you don’t really need much specialized equipment. Only technique.

As Precita Park Café makes its own burrata daily (serving it with artichoke, fried parsley, and a porcini vinaigrette), Chefs Chris Seyersdahl and Richie Wilim are teaming up with Sosh to present a burrata making class (with a wine-paired meal!) on Saturday, July 11.

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Friday, May 15, 2015

Belcampo Meat Co. Launches Meat Camp

Posted By on Fri, May 15, 2015 at 2:00 PM

  • Belcampo Meat Co. Facebook
If memories of awkward pre-teen angst and gnarly, grey food on a cafeteria tray are what you remember from camp, the ability to trek to Meat  Camps offers an adult chance to at least eat better. Picture grilling over a wood fire and glamping in Shasta Valley with sustainable meat operator Belcampo Meat Co. Belcampo just announced that it would offer two camps for this summer: women’s meat camp (August 6-9) and gay men’s meat camp (August 13-16).

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Thursday, May 14, 2015

A Beer Guy Goes to Bartending School

Posted By on Thu, May 14, 2015 at 8:00 AM

Fake cocktails - CHRIS COHEN
  • Chris Cohen
  • Fake cocktails

Quick: What’s the difference between an Orgasm and a Screaming Orgasm? Do you prefer regular Blowjobs or Grandma’s Blowjobs? Who is the Surfer on Acid? What do you do if you’re opening a bar that has full liquor, but you’re a beer guy?

You start by going to bartending school, of course!

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Wednesday, August 20, 2014

Bay Leaf Kitchen Creates Fall Programs for Kids to Become Little Chefs

Posted By on Wed, Aug 20, 2014 at 10:43 AM

School is in session and if you're looking for a tasty extracurricular activity for your little tikes, Bay Leaf Kitchen has just the fix. 

From whole animal butchery to kitchen safety, this fall's program lineup has something for children of all ages and skill level. Their fact sheet, based on previous programs, shows some of the benefits reaped. Now if only they'd offer programs for the adult children...

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Tuesday, April 30, 2013

Class Alert! How To Cook For Your Mother and More

Posted By on Tue, Apr 30, 2013 at 12:45 PM

Chef Alex Ong of Betelnut (formerly Hutong)
  • Chef Alex Ong of Betelnut (formerly Hutong)

One of the big San Francisco food blog stories of this week was how Hutong restaurant is returning back to its previous identity of Betelnut after just about a month, right after a negative review from Michael Bauer dropped. Chef Alex Ong from the restaurant formerly known as Hutong and soon to be reintroduced as Betelnut leads a class on Asian braising and steaming at Tante Marie's Cooking School from 2-4 p.m. on May 8. Admission is $75.

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Tuesday, April 2, 2013

Class Alert! Learn to Roll Sushi, Break Down a Goat and More

Posted By on Tue, Apr 2, 2013 at 4:55 PM

Roast beef nigiri at Delica Sushi Bar. - FLICKR/ANDREELAU

Sushi making seems like such a veiled art, deceptively simple magic. Every year, Mikiko Ando, executive sushi chef of Delica Sushi Bar, pulls back that secret curtain and hosts a series of three hands-on sushi masterclasses that explore various forms of rolls, nigiri, and sashimi and offer knife skills for cutting sashimi and other ingredients. There are five more sessions this year, beginning with a roll course at Delica on April 15 and continuing through June. The three-hour instructionals are $100.

See Also:

-Watch A16 Chef Chris Thompson Break Down a Whole Pig in Our New Video

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Monday, March 18, 2013

Learn to Be a Farmer at Farm School

Posted By on Mon, Mar 18, 2013 at 1:35 PM

Break out your dungarees and get ready for Farm School. - FLICKR/IAN SANE

On the heels of the news that Hayes Valley Farm, the demonstration farm and education center, is closing, 18 Reasons has announced a new series of classes called Farm School. The class description explains that it's not a "comprehensive how-to-start-a-farm class," but that it's "perfect for people interested in the politics and practicalities of small scale organic farming in the Bay Area."

Half of the ten-session course consist of lectures at 18 Reasons on the logistics and business of starting a farm, while the other half will be hands-on courses at the Bi-Rite Farm and Sonoma Garden Park in Sonoma.

See also: Hayes Valley Farm to Close by June 1

Controversy Over Dodge Ram's "God Made a Farmer" Ad

Ecopia Farms Brings Organic, Restaurant-Quality Greens Year-Round

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Wednesday, March 6, 2013

Learn All About California's New Cottage Food Law at ForageSF Classes

Posted By on Wed, Mar 6, 2013 at 2:15 PM

Ever wanted to have your own infused vinegar business? Here's your chance. - FLICKR/VEGANHEATHEN
  • Flickr/veganheathen
  • Ever wanted to have your own infused vinegar business? Here's your chance.

In January California passed a new Cottage Food Law which gave aspiring bakers, picklers, candy-makers, and other home cooks to legally sell food they make at home. Now ForageSF, the organization behind the now-defunct, home-cook-heavy Underground Market, is teaching a series of March and April classes on what the law means for aspiring culinary entrepreneurs -- including several classes featuring Underground Market alums who have gone on to expand their cottage industries into well-known businesses.

See also: California's Got a Brand New Cottage Food Law

Mark Your Calendar for the Last-Ever Underground Market on December 22

ForageSF: Expanding the Wild Empire

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Monday, March 4, 2013

Class Alert! Master Urban Sea Foraging, Latin Cheese, and Fresh Pasta

Posted By on Mon, Mar 4, 2013 at 4:15 PM

Learn to capture rock crabs in Urban Sea Foraging class. - FLICKR/HEP
  • Flickr/hep
  • Learn to capture rock crabs in Urban Sea Foraging class.

It seems to be pasta-making season now and Flour + Water (2401 Harrison) frequently offers multi-class series on making pasta, and the next one runs March 5 (flat noodles) and March 12 (stuffed pastas); both start at 6:30 p.m. and double as dinner. Take homes include a recipe book and fresh pasta to play with at home. Reserve a spot ($200 for each) via Brown Paper Tickets. On a related note and a higher authority, the church Eucharist (285 Main) is offering a casual "Fresh Pasta 101" course on March 9; grab your ticket ($25) here.

See also: Flour + Water's Stuffed Pasta

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  • clipping at Brava Theater Sept. 11
    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.'"