Monday Seven: A Microbes Conference with Japanese Food

Plus you can make and deliver burritos to people living on the street, the Ferry Building Farmers Market gets new tenants, and a mixologists admits his cocktail was faked.

TONIGHT: Deliver Burritos With the Burrito Project

Yeah, yeah, yeah, All Hollow’s Eve and all. If you’re full of fun-size Snickers and don’t really feel like toilet-papering old Mr. Withers’ house again, consider making and/or delivering burritos to people in need of a hot meal — especially after a rainy weekend. From 4-6:30 p.m., at the Martin de Porras House (225 Potrero), Burrito Project volunteers will gather to prepare and distribute vegetarian burritos by bike to people living on the street. That leaves you plenty of time to dress up as Sexy Mike Pence.

Nerdy-Cool Fermentation Conference Comes With Lots of Sake and Natto

This Saturday, Nov. 5, from 9 a.m. to 7:30 p.m., Digital Garage’s Open Lab Network (717 Market) will host a food conference centered on the amazing work of microbes — and it ends with a party full of fermented Japanese food. Collaborating With Microbes will discuss how fermentation can heal the body, feed people, and improve the lot of Homo sapiens on this planet, and there will be sake, seaweed, and natto.

The Ferry Plaza Farmers Market Gets Lots of New Vendors

4505 Meats has vacated, and now that the harvest season has peaked, the Ferry Plaza’s Saturday farmers market has plenty of spots for new pop-ups. Inside Scoop reports that beginning this Saturday, Nov. 5, the market will phase in a number of businesses, from Salt Pt. Butchery and Provisions (run by a former 4505 Meats butcher), Scandinavian goodies from a former Nopa chef at Kantine, kimchi and more from Volcano Kimchi, Western Indian food from Rasoi, cheesecakes from Crumble & Whisk, flowers and organic specialty greens from Fifth Crow, and jam from Jamnation. Keep abreast at

Nopa Scales Back Its Late-Night Hours — Ever So Slightly

Noting that it’s hard on the staff to get out of work at the transit-unfriendly hour of 3:30 a.m., Inside Scoop reports that as of tonight, Nopa (560 Divisadero) will serve food until 1 a.m. on Fridays and Saturdays only, closing the kitchen down at midnight every other day of the week.

Maybeck Hosts “Surf, Turf & Vine” Purveyor Dinner, Nov. 7

There are wine-pairing dinners all the time but few that assemble menus that combine wine with high-end purveyors the way Maybeck’s (3213 Scott) is planning to do next Monday, Nov. 7 at 6 p.m. For $90, guests will experience Chef Erik Lowe’s three-course menu full of beef carpaccio and gravlax with lemon oil and crispy capers along with “Rice-a-Roni” with mussels and lemon-saffron sabayon, courtesy of Four Star Seafood, Flannery Beef, and Unti Vineyards. Clever!

The Seelbach Cocktail Is Made Up

But more importantly, so is the story behind it. The New York Times reports on this “unusual instance of old-school legerdemain in an era when mixologists have made an effort to be more scrupulous about cocktail history,” wherein bartender Adam Seger concocted both The Seelbach and its pedigree as a Prohibition-era beverage. It can’t be all that big a crime, because the article links to the recipe: bourbon, triple sec, bitters, and sparkling wine, with an orange twist.

Happy Halloween! Hail Seitan!

It’s from last year, but the video from the successful Kickstarter for The Vegan Black Metal Chef’s Seitanic Spellbook always makes me laugh.

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