"Let Them Eat Cake! Mondays" is a new gift/incentive offered to customers of the Mission Beach Café (198 Guerrero). Order any entree on a Monday night and receive a free piece of cake (white or dark angel food, carrot, or blackout) created by pastry chef Alan Carter (pictured, left, with executive chef Thomas Martinez). Carter's got a fairly tempting selection of sweets, including whole cakes and pies, the latter in flavors such as lemon velvet cream, huckleberry, sour cherry, and pumpkin ha
(Photo by Chris Andre)
We're having fun with local chefs, challenging them to create a recipe with only 140 characters, the same amount of space allowed for messages on Twitter. After last week's pig head Mu-Shu recipe from Ryan Farr, we have a lovely vegetarian offering to follow. At age 22, Thomas Martinez, who leads the kitchen at Mission Beach Cafe (198 Guerrero), is one of the youngest (if not the youngest) executive chef in San Francisco, and has also worked at Aziza, Greens, and Roots:E
Here are some highlights from the past month in SFoodie, in case you missed 'em:• We launched our new series of Twitter-sized recipes from local chefs, challenging them to create a dish in 140 characters. Check out these itty bitty instructions for Pig's Head Mu-Shu from Ryan Farr of 4505 Meats, Early Spring Artichoke Soup from Thomas Martinez of Mission Beach Cafe, and Uni and Shoyu Gelee in Mint Elderflower Glaze from Eddie Lau of Mission Street Food, with many more to come.• There are nea
Wednesday, May 13, 2009
Let's do lunch:
Sick of sammies? SF Weekly food maven Meredith Brody says check out a spring risotto (with any luck, the asparagus, shallot, and mint version'll be on the menu) at Perbacco in the FiDi (230 California near Front, 955-0663).
Drink therapy:
Toast Hump Day at Levende's Wine Wednesday, where you can score half-price bottles of vino with dinner (20-buck minimum food purchase per person). Levende Lounge (1710 Mission near Duboce, 864-5585), 6-11 p.m.
Sure, th
foam order.com
