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Wednesday, April 15, 2015

Sebastopol's Hip Chick Farms Is Blowing Up

Posted By on Wed, Apr 15, 2015 at 8:00 AM

  • Hip Chick Farms

While Jen Johnson has been a chef for the past 25 years, including a decade working with Alice Waters at Chez Panisse, it’s her stint in Ann and Gordon Getty’s private kitchen that brought her to where she is today.

Johnson has served President Barack Obama dinner on at least three occasions, and her food undoubtedly played a role in any fundraising pitches he made to wealthy supporters, which may even have helped him win (re)election. On the other hand, it’s the Montessori School on the premises that really shaped her career trajectory, as Johnson’s wife and business partner, Serafina Palendech, elaborated to SF Weekly.

“Every day the kids would come in and sit around her big far table in the kitchen,” Palandech said. She’d cook their lunches, “and they’d go home and ask their moms for Chef Jen’s chicken fingers.”

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Tuesday, April 14, 2015

Big in Japan: Drink Beer, Look Youthful

Posted By on Tue, Apr 14, 2015 at 2:00 PM

  • Suntory

In case you were a patient of the late Dr. Frederic Brandt’s and are now scrambling to find out alternative methods for staying freakishly immobile in the maxillofacial region well into your late 70s, there is a new solution in the works.

Suntory, a Japanese brewery, has begun adding collagen to beer. According to Popular Science, many Japanese people believe that consuming collagen makes your skin look youthful. (The US craze for bone broth relies on the same logic.)

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Hillary Clinton Orders Burrito Bowl Without Being Recognized

Posted By on Tue, Apr 14, 2015 at 9:23 AM

Hillary Clinton at Chipotle. - INQUISITIR.COM
  • Hillary Clinton at Chipotle.

What political candidates eat on the campaign trail is often fraught with peril. Remember when John Kerry got into trouble for asking a blue-collar cheesesteak place in Philly if they had Swiss cheese? Or when Sean Hannity was all over Barack Obama for his supposedly effete, disqualifying preference for Dijon mustard? Or, going way back, Phil Hartman’s impression of a then-youthful Bill Clinton scarfing down supporters’ Big Macs as he glad-handed his way through McDonald’s?

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Proper Food Is Pricey Food for Extremely Busy People

Posted By on Tue, Apr 14, 2015 at 8:00 AM

Thai Papaya Noodle Salad with Black Cod - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • Thai Papaya Noodle Salad with Black Cod

The corner of Sutter and Montgomery is one of the most Manhattan-like intersections in San Francisco. Not just because the buildings are tall, or some of the men scurrying between them actually wear ties. It’s because there’s a diagonally oriented pedestrian sign that lets you cross both streets on the same green. It’s more New York than New York, almost.

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Monday, April 13, 2015

Easy Breezy Opens in the Castro, Fruity Pebbles and All

Posted By on Mon, Apr 13, 2015 at 4:00 PM

Some toppings (Hey, Fruity Pebbles!). - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • Some toppings (Hey, Fruity Pebbles!).

The Castro location of Easy Breezy has opened, eradicating a crippling fro-yo/fro-gurt deficit that for years has afflicted the neighborhood. As with the other locations, this one is self-serve, which means you can indulge your inner nine-year-old (or perhaps a nine-year-old that you’re taking out for frozen yogurt) and mix things up.

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Want to Fly in an Airship Courtesy of Hendrick's Gin?

Posted By on Mon, Apr 13, 2015 at 2:01 PM

It's a dill-rigible! - HENDRICK'S GIN
  • Hendrick's Gin
  • It's a dill-rigible!

Hendrick’s Gin, the 16-year-old Scottish botanical spirit that goes really well with a cucumber slice, is launching a 130-foot airship and touring the country with it. The Flying Cucumber will be stopping in San Francisco from April 22-26, after departing from its previous ports-of-call in Los Angeles, Constantinople, and British Honduras.

A “return to the true glamour of flight,” the Flying Cucumber will maintain a cruising speed of 35 mph at an altitude of below 1000 feet, that passengers may better appreciate the Bay Area from above. While it won’t tether itself to Sutro Tower’s seldom-used zeppelin mast, the Cucumber will be piloted by a “wonderful gentleman whose name we cannot recall” who will probably be waxing his handlebar mustache on his downtime as everyone else on board tears into the gin.

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Make the Trek to Andytown for Their Unique Snowy Plover

Posted By on Mon, Apr 13, 2015 at 11:00 AM

The unique Snowy Plover being prepared in the background. - BETTY WANG
  • Betty Wang
  • The unique Snowy Plover being prepared in the background.

The Italians have been serving espresso alongside some type of sparkling or carbonated water for ages now. Traditionally, it's meant to cleanse your palate and help ease the acidity from the espresso. However more recently, you may find the bubbly actually being mixed with the coffee.

Take Andytown in the Outer Sunset, for one, and their Snowy Plover. Why is it worth the trek, exactly?

San Francisco is no stranger to the third wave coffee revolution. In fact, the more recent influx of these hipster/fancy/bourgeois (call it what you will) coffee shops in the past few years is enough to make our heads spin. Because aside from the Edison bulbs, reclaimed wood, beards, man buns (why?), and pristine white walls at these joints, what sets them all apart? It's the fact that with the sheer number of these cafes, it's hard to discern what's worth trying at each individual shop.

Andytown is a nice reprieve. Yes, when you step in, it still feels similar to the rest — there are still reclaimed wood tables, a succulent here and there, and those white walls. But they also serve one of the more unique drinks you'll find at a hipster coffee shop: the Snowy Plover.

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Bento, Delivering Customized Asian Dinners in 15 Minutes

Posted By on Mon, Apr 13, 2015 at 8:49 AM

  • Peter Lawrence Kane

You may have heard about Caviar (Square’s Downtown-and-SoMa lunchtime food delivery app), which debuted last week, promising ~$10 in as little as 10 minutes.

There is another app, Bento, which instead of acting as a courier for third-party restaurants, lets users assemble their own Asian-ish dinners and zips them over in a car that has two green flags stuck to it. Designed by former Top Chef contestant Mattin Noblia, the menu changes every day and includes a choice of one of three mains and four of six sides (along with chopsticks, a mochi, and some silvery, Space Age cutlery.) With tax and tip, it came to about $15.

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Friday, April 10, 2015

Carmel: Why Now's the Time for a Visit

Posted By on Fri, Apr 10, 2015 at 2:00 PM

Chef Johnny De Vivo - PORTER'S IN THE FOREST
  • Porter's in the Forest
  • Chef Johnny De Vivo
If the anxiety of paying your taxes is making your cuticles extra ragged, gift thyself some sun and a wine tasting in Carmel. The valley itself is especially pretty, fragrant with eucalyptus trees and other greenery – a sign that you’ve crossed the line into Monterey County. Bonus: the traffic is never as crazy as Napa or Sonoma, meaning the chances of getting stuck behind a bachelorette party in a stretch Hummer are close to zero. Also, there are more deals to be had before the peak summer months set in.

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Summer Starts in 3...2...1: Loló Has 11 New Cocktails

Posted By on Fri, Apr 10, 2015 at 12:05 PM

  • Wes Rowe

Loló, the wonderful tapas restaurant on Valencia with the power-clashing interior, is well known for its agave bar and for its Friday-Saturday lunchtime cocktails that cater to people who either don’t have a care in the world or drink as if they don’t.

And now they’re introducing an entirely new list of spring/summer cocktails, left intentionally flexible for San Francisco’s off-kilter seasons. As with the bar’s agave-based perennials (like the magnificent Gold Digger, a mezcal concoction made with yellow Chartreuse, tonic syrup and grapefruit bitters), the southwestern succulent figures prominently here.

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