View all posts filed under 'Spirits/Cocktails/Beer'

Chef Richard Reddington’s New Glam Pizza Joint, Celebrating Taiwanese Beef Noodle Soup & More

Wednesday, 1. February 2012 5:25

Not your typical pizza parlor. Redd Wood is glam and whimsical. (Photo by Nick Vasilopoulos)

Redd Wood Opens in Yountville

Acclaimed Chef Richard Reddington of Redd in Yountville has opened his latest venture — Redd Wood, a casual Wine Country pizzeria, located just up the block from his other restaurant.

The chic looking space was created by St. Helena interior designer, Erin Martin of Erin Martin Design. In her first restaurant project ever, she’s created a look that’s rustic yet chic with unfinished stone, steel, glass, wood, mismatched chairs and intriguing salvaged objects.

“So much of the Yountville area is about serious food and wine experiences,” Reddington said in a statement. “With Redd Wood, I want to create an entirely different ambiance.”

A wood-fired pizza from Redd Wood. (Photo by Nick Vasilopoulos)

Take a seat inside or out to enjoy wood-fired pizzas such as prosciutto cotto, Brussels sprouts, tellagio and red onion ($14), and pastas such as lamb bolognese, arancini and tapenade ($18). A dedicated charcuterie room turns out house-cured prosciutto and salumi.

Enjoy Prize-Winning Taipei Beef Noodle Soup

How popular is beef noodle soup in Taiwan?

Consider that more than 168 contestants battled over burners last year in the Taipei International Beef Noodle Festival cook-off.

But you don’t have to get on a plane to try this street food favorite.Chef Hou Chung-sheng with his prize-winning beef noodle soup. (Photo courtesy of the Taipei Economic and Cultural Office)

Chef Hou Chun-sheng, the 2011 winner of the spicy beef noodle soup category, will be serving up samples of his specialty at two upcoming events in San Francisco.

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Category:Chefs, Enticing Events, General, Meat, Pizza, Restaurants, Spirits/Cocktails/Beer, Wine | Comments (5) | Author:

FigCello is Fig-A-Licious

Monday, 31. October 2011 5:25

A new brandy made from black Mission figs. It's heaven in a glass.

Fig fans are sure to go wild for FigCello di Sonoma.

I know I sure did.

FigCello is one smooth liqueur made from black Mission figs blended with a hint of citrus, various botanicals, and distilled Wine Country grapes.

It’s the newest product from Sonoma’s HelloCello, a small artisanal distilled spirits maker. You may know its debut product, Limoncello di Sonoma.

The fig brandy, with 30 percent alcohol by volume, came about when Sondra Bernstein, owner of the Girl & the Fig in Sonoma was on the hunt for a fig liqueur for her restaurant. She approached Fred and Amy Groth of HelloCello, who were eager to take on the challenge.

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Category:Fruit, General, Great Finds, New Products, Spirits/Cocktails/Beer | Comments (8) | Author:

Cocktails, Sake & More

Tuesday, 20. September 2011 5:25

The necessities for a complete absinthe tasting. (Photo by Liza Gershman Photography)

It’s Cocktail Time in San Francisco

Boy, is it ever, with the 5th annual “San Francisco Cocktail Week,” now through Sept. 25.

Celebrate the city’s grand cocktail heritage with a range of seminars, dining events and after-parties.

Learn about everything from “The Science of Taste,” 3 p.m. to 5 p.m. ($25 in advance or $35 at the door); to “How to Throw a Brunch Cocktail Party,” noon to 2 p.m. Sept. 24 ($25 in advance or $35 at the door).

Participating restaurants also will be hosting special cocktail events, including a Grand Marnier fete at Absinthe restaurant ($138 per person), which includes a cocktail punch reception and a three-course dinner, with each course featuring a different cocktail.

Last but not least, there’s the St. George Spirits Bathtub Gin BBQ, 4 p.m. to 7 p.m. Sept. 25 at St. George Spirits in Alameda ($35 in advance or $45 at the door). Try three new St. George gins. Barbecue grub will be available, too, for an added charge. For $5 off this ticketed event, use the discount code: FRIENDSANDFAMGIN.

For a complete list of events, go here. For a $5 discount off any seminar, use the code: FRIENDSANDFAM. That code also will get you $10 off tickets to some of the other events, but not to any of the cocktail dinner events hosted by participating restaurants.

Fresh ingredients for Happy Hour at Epic in San Francisco. (Photo by Liza Gershman Photography)

Sake to Me

“A Toast to Recovery” is the theme of the 6th annual “Sake Day,” 4 p.m. to 8 p.m. Oct. 1 at the Japanese Cultural and Community Center of Northern California in San Francisco’s Japantown.

Taste more than 100 sakes, sample Japanese food and bid on exciting items in a silent auction.

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Category:Enticing Events, General, Spirits/Cocktails/Beer | Comments (3) | Author:

The Buzz on Bar Agricole

Friday, 12. August 2011 5:25

You simply can't go to Bar Agricole without having a cocktail.

San Francisco’s Bar Agricole has definitely got it going on.

The winner of this year’s James Beard Award for “Outstanding Restaurant Design,” this one-year-old, South of Market Street establishment fairly exudes coolness behind a fortress-like redwood fence that fronts a spacious courtyard for eating al fresco, and an herb garden for use by the kitchen and bar.

The building’s warehouse-like facade of concrete and corrugated metal gives way to a long, narrow  interior. It’s made more inviting by an entire expanse of wall made of reclaimed whiskey barrel oak planks, as well as massive sculptures hanging from the ceiling that look for all the world like swaths of billowing fabric but are really hundreds of glass cylinders fused together.

We expected a youthful, hipster crowd when my husband and I were invited to dine as guests of the restaurant recently. But what we didn’t count on were the many middle-aged and beyond diners who also were having a great time over food and drink.

Our server explained that was nothing out of the ordinary for this restaurant. Turns out that Generation Xers and Yers rave about the place so much that their parents can’t help but want to check it out, too. How’s that for the ultimate sign of cool?

The restaurant has an industrial-chic vibe.

As ethereal as it looks, this is all glass.

After unfurling denim napkins at our bare wood table, we were all set to order a cocktail. After all, you can’t go to a restaurant that’s named for a type of rum made from freshly-squeezed sugar cane juice and not order a cocktail. Especially when proprietor-mixologist Thad Vogler is so meticulous about the freshness and precision of his cocktails that he also makes five types of ice to keep them cold.

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Category:Chefs, General, Restaurants, Spirits/Cocktails/Beer | Comments (13) | Author:

More Scenes From SF Chefs Food Wine 2011

Wednesday, 10. August 2011 5:25

Flower + Water's twist on classic tortellini en brodo.

When it comes to contemporary cooking in the Bay Area, what’s old is definitely new again.

That was decidedly evident in the “Culinary Innovation Demos” at the Westin St. Francis last week, held for culinary industry folks, as part of the third annual SF Chefs Food Wine event.

The demos, hosted by Jim Poris and Beverly Stephen (both long-time editors of Food Arts magazine), featured Chef Brandon Jew of Bar Agricole in San Francisco and Chef Thomas McNaughton of Flour + Water in San Francisco doing riffs on classic, old-school dishes.

Thad Vogler, mixologist of Bar Agricole, got the party started by passing out Cooperstown cocktails to the audience — a refreshing, herbal-forward libation made with gin, two kinds of vermouth and pineapple mint grown at the restaurant.

Thad Vogler of Bar Agricole explains his philosophy about cocktails.

Bar Agricole's Cooperstown cocktail.

The classic aperitif originated at New York’s Waldorf-Astoria to prime the palate for the meal to follow. At Bar Agricole, the drink is refined with large cubes of ice, specially made to lessen dilution and keep the drink extra cold. It’s also served in a super thin glass made in Japan to enhance the sipping pleasure.

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Category:Chefs, Enticing Events, General, Restaurants, Spirits/Cocktails/Beer | Comments (8) | Author: