Healthful Pizza, Ruth Reichl Visit, Chef Demo & More
Organic Wheat Flour Pizzas in San Francisco
Laguna Beach, Calif.-based ZPizza, which has more than 90 locations nationwide, now has a locale in San Francisco at 833 Mission St., Suite C (at Fourth Street).
The pizza dough is made from certified organic wheat flour, the sauces are prepared fresh daily, and the cheese is part-skim, rBGH-free mozzarella from grass-fed cows. Gluten-free crust and vegan cheese also are offered. Gourmet ingredients include cremini and shiitake mushrooms, as well as truffle oil and the African hot sauce known as pili pili. For delivery, the pizzas are ferried via bicycles to reduce carbon emissions. Gourmet salads, pastas and sandwiches round out the menu.
Pizza choices include the Thai, with peanut sauce, mozzarella, spicy chicken, cilantro, bean sprouts and serranos; the Mexican with housemade salsa, mozzarella, spicy lime chicken, green onions, avocado, sour cream and cilantro; and the Casablanca, with roasted garlic sauce, mozzarella, ricotta, mushrooms, artichoke hearts and parmesan. Pizzas are $10.95 for a small, $19.95 for a large, and $24.94 for an extra-large.
Ruth Reichl at Stanford University
Join former Gourmet magazine Editor-in-Chief Ruth Reichl at a free event at the Cubberley Auditorium on the Stanford University Campus in Palo Alto at 6 p.m. March 29.
Reichl, now an editor and author at Random House, will be speaking on “The Intersection of Food, Culture and History.”
A Different Look at Vanilla, Saffron and Chocolate
Sure, they taste good. But did you know all three of those ingredients are rife with politics?
Learn all about the intrigue in getting these three ingredients from harvest to plate at “Politics of the Plate — What’s Behind the Silky Sexiness of Vanilla, Saffron and Chocolate,” 6:30 p.m. to 8:30 p.m. March 16 at the Unitarian Universalist Church of San Francisco (Starr King room), 1187 Franklin St. at Geary Street.
Experts Patricia Rain (vanilla), Juan San Mames (saffron) and Mark Magers (chocolate) will be on the panel with moderator Janet Fletcher, a San Francisco Chronicle food writer.
