No sooner were we breathing a collective sigh of relief for the safe return of the iconic sign at Mr. Pickles when we received news that a fork was stolen off the storefront of celebrity chef Tyler Florence's eponymous shop in Mill Valley yesterday.
TyFlo's fork in happier times.Florence has started a "Free the Fork" campaign on Twitter, offering a "reward for the safe return of my big fork," while FoodNetworkHumor.com has its own illustrated theories on where the utensil might be, fro
• It was a trying week for lovers of the new-school street-food scene: Sexy Soup Lady got shut down last weekend, prompting all kinds of Twitter-gazing. Were public tweets too indiscrete? Or have Linda Street residents just turned all grampa-cranky?
• Local news took notice, enlisting SFoodie's own Tamara Palmer on a fruitless search for mobile eats. Film at 11.
• And with even the Wall Street Journal drooling over street food, we corralled some national stars of cart and truck cuisine.
offalgood.comChris Cosentino must like adventurous BBQ.Tonight, offal good chef Chris Cosentino (Incanto/Boccalone) joins national colleagues Bobby Flay, Ted Allen, and Tyler Florence on television. He'll be talking about his favorite barbecue spots on the special "Bar-B-Que" edition of The Best Thing I Ever Ate.The episode airs at 9:30 p.m. on the Food Network, but you can spoil your appetite now and learn about what places they picked (but not who picked 'em) on the program's Web page. Hint: I
Food NetworkWe're pretty sure it's been eating at you in those quiet moments, like when you wake up at 3 a.m. and just can't drift off to sleep again: Tyler Florence's ginormous fork is still missing from the sign of his Mill Valley tchotchke emporium.
Fans of the Marin native and incandescent Food Network star haven't been passively despairing. Wag Michelle Madison posted several suggestions on Food Network Humor: massive spork, mudflap babes, even a skewered Andrew Zimmern. Our suggestion? Ho
Cooking with Amy/FlickrHirigoyen: Basque master.Cookbook fans, rev up your engines and head over the Golden Gate Bridge tonight for a tasty book signing. Piperade/Bocadillos chef Gerald Hirigoyen recently authored (with Lisa Weiss) Pintxos: Small Plates in the Basque Tradition (Ten Speed Press, $24.95). It's a cookbook about pintxos (peench-ohs), the Basque term for tapas or finger foods. Recipes include ham dust, aïoli, duck breast with oranges and green olives, and a yummy-sounding fried chic
Elaine Baker/FlickrNopa's Laurence Jossel: This could be your kitchen, 'cept with a cheaper fridge.Two weeks ago we reported on the coalescing list of silent auction items for the San Francisco Street Food Festival happening this Saturday. Since then there've been glittery additions, including the chance to get tight with some of the city's star cooks.
Consider a chef's meal for four from Thomas McNaughton of Flour Water (starting bid: $200), or having Delfina's Craig Stoll working at
foam order.com
