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Friday, November 2, 2012

Macademics Equals Nuts Worth Studying

Posted By on Fri, Nov 2, 2012 at 2:45 PM

TAMARA PALMER
  • Tamara Palmer

Macademics is more than a catchy marketing name, it's the study of some of the best macadamia nuts available in North America. The 74-year-old Brazilian company has recently set up a local sales office in Belvedere to distribute its fleur de sel-kissed macadamias nationally. Let's just say that, unlike the Hawaiian macadamias that arrive drenched in chocolate, these nuts don't need any extra help.

See Also:

- Genuto: Vegan Gelato Goes Nuts

- Discover The Candy Store's Newest Addiction

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Wednesday, October 10, 2012

Glob Paint Is Loaded With Fruits and Veggies

Posted By on Wed, Oct 10, 2012 at 1:30 PM

These paints are made out of plants. - GLOB
  • Glob
  • These paints are made out of plants.

Because there's so much crossover between the worlds of eating and crafting around these parts, here's a food find that isn't actually edible: Botanical paints made out of fruits, vegetables, and herbs. Naturally, this simple-yet-genius product was invented in Berkeley. Glob Natural Paints utilizes ingredients like pomegranate, tangerine, blueberry, and basil for a concentrated powder paint that smells like its namesake. (You're not supposed to taste them but we got a lick of the tangerine and, while not something we'd eat again, it tasted rather natural.)

See also:

- Fruit and Vegetable Leathers Transform Into Fine Dining Treat

- At Buyer's Best Friend, You Can Sample Any Food in the Store

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Tuesday, October 9, 2012

Morris Kitchen: Sip on Syrup from SF Expats

Posted By on Tue, Oct 9, 2012 at 3:45 PM

Preserved lemon syrup makes everything better. - MORRIS KITCHEN
  • Morris Kitchen
  • Preserved lemon syrup makes everything better.

For the past year, we've been smuggling home bottles of preserved lemon syrup from Brooklyn's Morris Kitchen. Bi-Rite Market was an early supporter of this company, carrying its ginger and spiced apple syrups, and now stocks the preserved lemon so we don't have to risk exploding liquid in luggage anymore.

The still-young and small company is a collaboration between siblings Tyler and Kari Morris; Tyler works as a sous chef for April Bloomfield at the Breslin in New York, and Kari worked in the front of the house at San Francisco's Foreign Cinema for three years while attending art school.

See Also:

- S.F., You Have Some Damn Fine Arnold Palmers

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Thursday, October 4, 2012

Pot + Pantry Has a Killer Food Zine Selection

Posted By on Thu, Oct 4, 2012 at 11:15 AM

Food zines at Pot + Pantry. - TAMARA PALMER
  • Tamara Palmer
  • Food zines at Pot + Pantry.

Pot + Pantry opened two years ago on 22nd Street in the Mission, and has since relocated nearby on 18th Street. While vintage kitchenware is the focus of this charming shop, it's also got an unexpectedly interesting selection of food zines.

See Also:

- Pot + Pantry: New and Vintage Kitchen Shop Now Open in the Mission

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Wednesday, October 3, 2012

Heart of the City Farmers' Market Finds

Posted By on Wed, Oct 3, 2012 at 6:00 AM

BAY EWALD
  • Bay Ewald

What: Heart of the City Farmers' Market

When: Weds., 7:30 a.m.-5:30 p.m., Fri., 7 a.m.-2:30 p.m., & Sun., 7 a.m.-5 p.m.

Where: UN Plaza (above the Civic Center Bart station)

Heart of the City Farmers' Market started 30 years ago with just 15 farmers present, and has since grown into a large independent non-profit organization that has donated more than $50,000 to the community since its conception. When I ventured to the market last Wednesday, I expected to find primarily inexpensive produce. What I found instead was a hoard of overly eager new farmers excited to share their unique creations.

See Also:

-Farmers Market Cocktails

-Five-Course Heirloom Tomato Dinner

-Sunset Vegan Hemp Smoothie

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Friday, September 28, 2012

Shi Gourmet Is a Success Story for La Cocina

Posted By on Fri, Sep 28, 2012 at 8:30 AM

Fresh tofu and vegetable spring roll by Shi Gourmet. - TAMARA PALMER
  • Tamara Palmer
  • Fresh tofu and vegetable spring roll by Shi Gourmet.

Ana Shi, chef and proprietor of the San Francisco-based prepared foods company and caterer Shi Gourmet, is a graduate of La Cocina's incubator program. La Cocina works with minority women to develop their ideas to take a food business to the next level.

While her catering is internationally-versatile, her slow-roasted tofu and fresh spring rolls draw from Vietnam for influence. The spring rolls feature that flavorful tofu alongside carrot, green bean, mint, cilantro, spring mix, and sprouts, a simple combination of ingredients that are more filling than you'd think.

See Also:

- Best Practices: How to Shop at Rainbow Grocery

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Tuesday, September 25, 2012

Magic Curry Kart Introduces Yellow Curry Paste

Posted By on Tue, Sep 25, 2012 at 12:15 PM

Yellow curry is the newest flavor of Magic Curry Kart paste. - TAMARA PALMER
  • Tamara Palmer
  • Yellow curry is the newest flavor of Magic Curry Kart paste.

It's been three and a half years since Brian Kimball first took to the Mission streets with his Magic Curry Kart. In the years since, Kimball has formalized his business and expanded into retail with a line of fiery chili sauces and curry pastes. His latest product is a turmeric-heavy spicy Thai yellow curry paste, which joins his already-established red and green varieties. Potent and versatile, we've had luck sneaking these pastes into soups, eggs, burgers, and pasta in addition to more traditional curries.

See Also:

- Whole Foods Unveils S.F. Street-Food Line: Sauces from Magic Curry Kart

- Magic Curry Kart's Latest Specialty: Panties

- The Amazing Adventures of Magic Curry Man

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Wednesday, August 29, 2012

Airport Report: Greek Salad from Napa Farms Market

Posted By on Wed, Aug 29, 2012 at 1:30 PM

ANNA ROTH
  • Anna Roth

By now many San Franciscans have had the chance to enjoy the culinary charms of SFO's year-old Terminal Two, but I just have to gush for a second on the delightful Greek Chicken Salad I had last weekend from Napa Farms Market.

I didn't expect much from an airport salad, no matter how much I'd heard about the market's commitment to local and sustainable ingredients, but the chicken was moist and buttery, the produce was fresh and flavorful, and there was just enough feta to make it seem like an indulgence.

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Wednesday, August 15, 2012

Get Your Snack On: Toasted Coconut Chips

Posted By on Wed, Aug 15, 2012 at 8:15 AM

Imagine these in your trail mix or granola. - DANG FOODS
  • Dang Foods
  • Imagine these in your trail mix or granola.

A pouch of toasted coconut chips from local (and, it must be said, unfortunately named) Dang Foods came in the mail the other day. Like all unsolicited food samples that arrive at SFoodie headquarters, we sampled them diligently ... then found ourselves eating the whole bag.

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Tuesday, August 14, 2012

The Pot's Has Bad Grammar, Good Food

Posted By on Tue, Aug 14, 2012 at 2:00 PM

All you can eat hot pot at The Pot's. - TAMARA PALMER
  • Tamara Palmer
  • All you can eat hot pot at The Pot's.

A deep love of correct grammar kept us away from The Pot's for the last few years, but we relented over the weekend as its shiny lights beckoned from the fog after the Outside Lands festival. Turns out that spelling was a bad reason to stay away from a quality all-you-can-eat hot pot experience.

There is a dizzying number of choices here. You have to choose from a dozen different broths (e.g. chicken wine, spicy miso, papaya and fish, pork bone) and then it's time to decide what to select from columns devoted to noodles, housemade meat/seafood balls and dumplings, veggies, and an intriguing "other" section that includes items like taro thread and "starch ball." Orders can be made individually or you can go for all-you-can-eat ($22.99 from Sundays through Thursdays, $24.99 on Fridays and Saturdays). The latter quickly becomes the better deal if you want more than, say, noodles and veggies in the mix.

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