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Friday Seven: Green Tea It's-Its! - By pkane - August 19, 2016 - SF Weekly
SF Weekly

Friday Seven: Green Tea It’s-Its!

Arancini at Jersey, 145 Second St. (Peter Lawrence Kane)

Plus Drake’s Brewing throws a 27th birthday bash, Fine & Rare throws a first birthday bash, and cows might be outfitted with backpacks to curb methane emissions.

It’s-It Releases Green Tea Flavor

It’s the first new It’s-It since 2014’s pumpkin flavor, which drove the masses wild, according to NBC.

Drake’s Brewing Co. Turns 27, Throws a Giant Party at Its Giant Brewery

Drake’s Brewing is quite advanced in years for a craft brewery, and high demand led them to expand to a large facility in San Leandro, leaving the original brewhouse to be a test kitchen of sorts. (Expect new seasonal and limited-run brews in the months to come, plus new six-pack brands, as well as an 8,000-square-foot beer garden called The Barn in Sacramento next year that might feel a bit like Oakland’s Drake’s Dealership.) In honor of its 27th bday, Drake’s will throw a soiree on Friday, Aug. 26 from 4-9 p.m. at the brewery (1933 Davis, Building 177, San Leandro) with a Prince cover band, food from Slow Hand BBQ and others, unlimited tastings of Drake’s own beer as well as that from eight alumni brewers. There’s even a complimentary shuttle from San Leandro BART so you don’t have to worry about a designated driver. Tickets start at $35.

Noe Valley Gets a La PanotiQ

It’s the second S.F. location (and sixth overall) for the bakery, and Hoodline reports that La PanotiQ will open at 4018 24th St. on Aug. 27.

Robo-Quinoa Purveyor Eatsa Opening in Berkeley

The Business Times says the third Bay Area location of tasty, mildly terrifying automat Eatsa will open Tuesday near UC Berkeley at 2334 Telegraph Ave.

Fine & Rare’s First Anniversary Will Involve Oyster Po’Boy Sliders and Beards

Next Thursday, Aug. 25, from 6-8 p.m., Fine & Rare (555 Golden Gate) will celebrate its first trip around the sun with charcuterie, cheese, smoked fish boards, and oyster po’boy sliders, plus beer — specifically, Calicraft Kolsch and Anchor Lager. Additionally, owner Ted Wilson has gamely volunteered to subject his beard to a creative design that a jury of party guests will select, and which he shall sport for a period of one (1) day.

Comal and HenHouse Brewing Partner for a Dinner

On Tuesday, Sept. 13, at 6:30 p.m., Comal‘s executive chef Matt Grandin and Sayre Piotrkowski of Santa Rosa’s HenHouse Brewing Company will team up for a beer-pairing dinner in the restaurant’s private dining room, Abajo (2020 Shattuck, Berkeley). The inclusive $75 ticket gets you dishes like a King salmon tartare (with tostada avocado and cracked pepper, paired with a farmhouse-style saison) and a braised duck enchilada (with dried fruit and almond-chile puya mole, with Honest Day’s Work, a red rye saison).

Putting Backpacks on Cows Might Curb Methane Emissions

Livestock generate quite a bit of methane in the U.S., and methane is 25 times as potent as carbon dioxide in terms of its contribution to trapping heat in the atmosphere. So some farmers are looking to emulate a program developed in cattle-heavy Argentina, which involves capturing methane straight from a cow’s digestive tract. “so far the backpacks have been able to extract 300 liters of methane a day, enough to power a car or refrigerator,” Bloomberg reports.