Friday Six: It's Crab Season (Mostly)!, Sriracha Hot Stout Debuts

Plus San Francisco is experiencing a health inspector shortage.

[jump] Crab Season Begins, Three Months Late, Just Not Commercially
The Examiner's Laura Dudnick reports that the Department of Fish and Wildlife gave the go-ahead for recreational Dungeness crab catches south of Point Reyes, now that domoic acid levels have abated. (Commercial fishing is still banned, however.)

There's Such a Thing as a Health Inspector Shortage?

Usually, shortages are scary: coffee, avocados — uh, water. But now San Francisco is in the midst of a health inspector shortage, which the Business Times says restaurants are now going upwards of 18 months between inspections. (The benchmark is a visit every six months.) Foreign Cinema has't had anyone stop in to check on things in 23 months. I'm sure restaurateurs will be delighted to know that the health department is almost fully staffed, having added 10 inspectors last month.

It's Pisco Sour Month at La Mar
Pisco Sour Day was six days ago (Feb. 6) but La Mar is turning that fake holiday into a real month, with a $20 Pisco Sour Flight available for the remainder of February. There's a Chicha Sour, made with Peruvian purple corn; a Maracuya Sour, made with passion fruit; and a regular old traditional sour. February has an extra day this year, so get drinking.
La Mar, Pier 1.5, 415-397-8880 or

Flour + Water Pasta Classes Resume Feb. 16
Instructional modules are a dime a dozen, but learning pasta-making from one of S.F.'s greatest pasta restaurants is a cut above. Flour + water's Winter Pasta Class Series, led by Chef de Cuisine Evan Allumbaugh, picks up next Tuesday, Feb. 16. The $250 price tag isn't cheap, but you will learn how to mix dough, use a hand-cranked pasta machine, and fill various stuffed pastas — and you get a three-course meal on top of that.
Winter Pasta Class Series, Tuesday, Feb. 6 (and March 8 and April 5), 7 p.m., $250, at flour + water, 3000 20th St.,

Rogue Releases Sriracha Hot Stout
The Fancy Food Show was full of creative uses for hot sauce, and the trend shows no sign of slowing. Oregon's agri-distiller Rogue will release a Sriracha Hot Stout beer in March, timed with Sriracha Week. Sanctioned by Huy Fong, the Rosemead, Calif. maker of Sriracha, it infuses the hot sauce during the brewing process, and — perhaps unsurprisingly — this 92-point rated chili beer goes best when paired with food.

Marco Rubio Cracked a Molar
On a Twix Bar

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