Humphrey Slocombe’s Hot Toddy — Glenlevit ice cream with clove caramel and candied citrus. (photo courtesy of Humphrey Slocombe)
Humphry Slocombe’s The Glenlivet Ice Cream
Some folks may have pledged to a dry January following the over-indulgent holidays. But you may find yourself falling off the wagon with Humphry Slocombe’s new The Glenlivet flavor.
Yes, the famed 12-year-old single malt scotch stars in this new flavor by the artisan San Francisco ice creamery known for its creative rebelliousness.
Throughout the end of January, The Glenlivet will be available at all three Bay Area Humphry Slocombe locales.
But head to the original Mission District scoop shop, 6 p.m. to 10 p.m. Jan. 25, for a real treat. That’s when that location will be offering free scoops of the Hot Toddy Sundae, which features The Glenlivet ice cream drizzled with clove caramel and topped with candied lemon.
Broccoli tamale at Rich Table.
Rich Table is one of those restaurants that confounds.
In the best of ways.
What other place thinks of threading whole sardines through potato chips? Or baking levain bread with dough infused with Douglas Fir? Or tossing a tangle of pasta with sauerkraut and pastrami?
Only this San Francisco establishment founded by husband-and-wife chefs Evan and Sarah Rich.
No wonder this casual, relaxed place has earned a Michelin star.
Step inside the casual Michelin-starred restaurant.
A little bathroom humor on the bathroom wall.
Even before garnering that honor, Rich Table was always a tough place to get a reservation. It’s even more so now. But plan ahead to score a table and you will be richly rewarded, as my husband and I and our friends were on a recent Sunday night. We paid our own tab at the end, but Chef de Cuisine Brandon Rice did send out a parade of desserts on the house at the end.
The lavish display of gleaming copper molds at the Chuck Williams Culinary Art Museum.
You don’t often get to meet a legend. But I did in 2005.
I remember climbing the stairs to the top floor of the flagship Union Square San Francisco Williams-Sonoma to meet for the first time, its revolutionary company founder who single-handedly changed so much about the way we now cook.
Chuck Williams was about to turn 90 and his cookware company about to celebrate half a century.
A genteel, elegant figure, dapper in a sports jacket, tie and sweater vest, he was still editing every cookbook Williams-Sonoma published then. And his appearance anywhere in the store would provoke a rock star’s reaction, with starry-eyed shoppers coming up to pay their respects.
The new museum is on the second floor of the CIA at Copia.
He started the original Williams-Sonoma in, yes, Sonoma. He filled it with French cookware he found on his travels, items that were well made and served a real purpose: hammered copper pots, gleaming molds of all kinds, coffee makers built to last a lifetime, and the first food processors. In so doing, he introduced to us all sorts of marvels we never knew we needed but now can scarce live without.
Another year, another 365 days of satisfying the appetite. Which eats do I still dream about? Which would I go back to just for another sublime taste?
These are my Top 10 dishes of the year (in no particular order). Here’s to 2019 — and more unforgettable meals to come!
Chocolate (left) and halva (right) babkas by Babka by Ayelet.
If you think babka is just a sweet yeasted bread swirled with chocolate or cinnamon, then get ready to have your mind — and palate — blown.
After months of delays, Babka by Ayelet finally opened its doors two weeks ago at Palo Alto’s Town & Country Village to serve up babka in a variety of flavors, both sweet and savory.
Made by Israeli-born Ayelet Turgeman Nuchi, a former private chef on the Peninsula, this Eastern European specialty bread has been transformed.