When Ben Narasin isn't writing about food and wine, he pursues a busy day job as an early stage "venture" investor. Sometimes the technology startups he sees make sense for SFoodie, and we get an early peek. Note: Ben is not an investor in rewinery (yet).
Ah, San Francisco. We get to be the beta ... More >>
SFoodie's Ben Narasin interviewed Francis Ford Coppola and his winemaker Corey Beck, for a he-said/he-said view of what making wine for and with the big man is all about.
Thanks for talking with us. How active are you in the wine-making process, or the direction of that process?
Coppola: I partic ... More >>
Two of Ben Narasin's roles when he isn't writing for us are as a contributor to Cheese Connoisseur Magazine and as the restaurant reviewer for the Peninsula for Gayot.som. We asked him for a first impression of the new Salumeria.
When I mentioned I was going to write-up the week-old Salumeria, my ... More >>
SFoodie's Ben Narasin sat down with Josiah Baldivino, Lead Sommelier of Michael Mina, to talk about wine.
You moved here from NYC, so what differences do you see between how people order wine on the left coast versus the right?
People order a lot more local things out here, and they're quick to ... More >>
Jonathan KauffmanHalloween brownie bites from Baked, three for $7.50.Highlights from the blog this week:
1. SFoodie contributor Albert Law, who has been spending six weeks in China, stumbled upon a cafe in Beijing that serves Ritual coffee. And it's no cheap knockoff -- it's the real stuff, impo ... More >>
Ben NarasinScream Sorbet in a garden of mint.When people say something tastes "like" something, they typically mean it tastes similar. Similar's not exact enough to describe how pure the seasonal flavors of Scream Sorbet taste. Scream's grapefruit sorbet is as clear a flavor of red grapefruit ... More >>
Jeremy Brooks/SF Weekly's Flickr pool
Highlights from the blog this week:
1. Ben Narasin writes about the sheep's milk cheeses produced by Barinaga Ranch. The Marin-based cheesemaker lets her ewes graze outdoors all year, and only makes cheeses from the milk they produce in spring and summer. W ... More >>
Ben NarasinBBQ Dove BreastWhen my wife and I began dating, I started carrying a gun. Not immediately, and not consistently; I was initiated into the manly ritual of killing birds over a Christmas break with hunts for pheasant (great fun and great food), and ducks (wetter, colder, and harder for a ... More >>
Something is stirring in the previously staid state of sour cream. Straus Family Creamery and Redwood Hill, under the Green Valley Organics brand, are dipping their toes in the artisanal sour cream stream. Two's a trend, so I took a tasting.
I used Trader Joe's Organic Sour Cream, our house ... More >>
Ben NarasinModel Bakery's English muffins are all about anticipation and fulfillment. From the moment you take a light, thick disk out of its sleeve, the buttery touch on your fingers -- in stark contrast with the crisp, dry, dusted crust -- makes you want to take a bite. But you have to to ... More >>
Ben NarasinQuince restaurant continues its series of cheese and spirit pairings this week with rum and artisan cheese ($36, available only in the bar and lounge). While Quince's first effort, Scotch and cheese, is a somewhat established coupling, rum and cheese is far more esoteric. That make ... More >>
Joseph SchellFrom this week's slideshow of the Peruvian Food FestivalHighlights from SFoodie this week:1. W. Blake Gray checks out Le Cordon Bleu, which claims to be San Francisco's first Vietnamese restaurant (opened in 1968). It's now owned by a Chinese-American woman who's never been to Vietna ... More >>
Ben NarasinWhen I make sorbet at home I add a single ounce of alcohol to brighten the flavor, a trick I learned years ago that works exceptionally well. If you'd rather have alcohol as the focus instead of the enhancer, you might be attracted to the St. George Spirits Single Malt Whiskey gel ... More >>
Ben NarasinDuck Eggs (R) vs. Chicken Egg (L)Like any amateur chef, I'm always looking for new, unknown, reclaimed, or forgotten food or ingredients. Duck eggs fit many of these descriptors.
Prized by bakers for their superior protein content and richness, duck eggs are almost never seen in ... More >>
Ben NarasinYee Cheong's wok on campfire coalsI've always been a big fan of cast iron: skillets, griddles, butter melters that look like medieval castle defenses in miniature. They last forever, they're cheap, and they don't seem to have any "bad for you" issues as aluminum and Teflon are repu ... More >>
When my friend Kelly asked me for a recommendation for exquisite chocolates to serve at the end of a meal in lieu of dessert, my immediate recommendation was Recchiuti. Best in the Bay, I said. But I realized I made this statement without any stringent, methodical, scientific m ... More >>
Straus Family Creamery, from the chilly shores of Tomales Bay, has always been my go-to milk standard.
The glass bottles remind me of my childhood, when milkmen delivered to our door. I only drink whole milk (we can debate the science of why I'm right another time), and the unhomogenized go ... More >>