Category Archives: Spirits/Cocktails/Beer

Round-Up of Restaurant News

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Beef short rib sliders. (Photo courtesy of E&O Trading Company)

Dig into beef short rib sliders with pickled root veggies, sriracha aioli and taro strip fries ($15); albacore tuna crudo with seaweed and white soy ($15); and butternut squash dumplings with red curry lemongrass sauce ($9).

You can at E&O Trading Company. The restaurant, which has locations in San Francisco, San Jose and Larkspur, has an exciting, revamped menu, courtesy of new executive chef, the highly regarded Arnold Eric Wong.

Wong made a name for himself at his restaurants, Bacar and Eos, both in San Francisco.

The new menu boasts everything from hoisin and coffee-glazed Duroc pork spare ribs ($15) to crispy fried black striped bass with citrus segments and calamansi glaze $20). Long-time E&O fans can rest easy, too; the signature Indonesian corn fritters ($12) that have been served since Day One remain on the menu. Whew.

Butternut squash dumplings. (Photo courtesy of E&O Trading Company)

April 29 might be a perfect time to try E&O’s new eats because you can help a good cause, too. That night, the restaurant will host a fund-raiser for The Leukemia & Lymphoma Society. Guests can enjoy hors d’oeuvres by Wong, and dance the night away to Chef Joey Altman’s Backburner Blues Band. There also will be a raffle.

All proceeds from the event will be donated to the non-profit. Tickets are $40 per person.

Additionally, through May 28, E&O will donate a portion of proceeds from the sale of its new coconut trifle dessert.

Menlo Park’s Marche will host a four-course “2006 Burgundy Dinner” on April 23 in the private dining room, and again as a chef’s tasting menu option in the main dining room on April 24-25.

Each course will be paired with a different 2006 Burgundy. Price is $195 per person.

Three Degrees Restaurant at the Toll House Hotel in Los Gatos will offer a wine dinner, too, on April 23. This four-course dinner spotlights Burrell School Winemakers. Price is $65 per person.

For the budget-minded — and who isn’t these days? — San Francisco’s Zinnia offers a “Halfsy Hour”  each week, 5 p.m. to 7 p.m. Tuesday through Saturday.

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Absinthe Again

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The much-talked-about Le Tourment Verte.

I guess you all like your mystic, mythic spirits with the green glow.

Because when I posted about my first experience tasting absinthe (St. George Spirits’ Absinthe Verte, to be exact), boy, did you guys have a lot to say about it.

Quite a few of you wrote in, touting yet another absinthe — this one with the irresistible name of Le Tourment Verte (“The Green Torment”).  Maybe we should nickname it the “absinthe to the stars.” After all, it’s made the rounds of Oscar parties, the Sundance Film Festival, and Virgin America flights.

With that kind of cache, I had to try it. And what better day to partake of the Green Fairy than on a day made for green — St. Patrick’s Day?

Le Tourment Verte was kind enough to send me two tiny (airline-size) samples to try, packaged in pretty etched bottles. The regular 750ml bottle retails for about $47.

The color really grabs you. Unlike the St. George one with its green tea-like color, Le Tourment Verte is a bold emerald green. It’s only when you pour the contents into a glass, though, that you realize the bottle is tinted dark green. And it’s only on closer inspection when you read the label that you see the spirit contains artificial coloring, too. Hmmm….

Poured straight into a glass.

In a shot glass, this 100-proof spirit is almost the color of Scope mouthwash. My husband took a whiff and even declared that it smelled a little Aqua Velva-ish. Hmmm….

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In Memory of My Beer Buddy

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 Bill wasn't a fan of bland American lagers. Hopefully, he would approve of this Belgium lager.

When I was still a food writer at the San Jose Mercury News, I remember distinctly when we decided to start running William Brand’s beer columns in our food section.

Bill already had been writing about beer for quite awhile at our sister newspapers, the Contra Costa Times and the Oakland Tribune. I thought we would just reprint those columns in our food section.

But no. Bill was so excited to be included in the Mercury News that he insisted on taking the time to write a separate column just for our publication.

That’s the kind of guy he was.

That guy, so full of knowledge about every brew around, and with a down-home sense of humor that could make you smile even on the dreariest of days, sadly passed away this morning at San Francisco General Hospital, after sustaining massive injuries in a Muni train accident on Feb. 8.

Bill Brand (Photo courtesy of Nick Lammers, Bay Area News Group)

He was 70 years old, an age where he could have easily just ridden off into the retirement sunset on the horse he loved to take out on jaunts on Mt. Diablo.

But no. Bill continued to diligently write his columns for the newspapers, and to write with gusto on his blogs, BeerNewsletter and What’sOnTap.

That’s the kind of guy he was.

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Celebrate Suds — Big-Time

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Beers galore. (Photo courtesy of Magnolia Pub)

Brewski lovers will rejoice that “SF Beer Week” rolls around, Feb. 6-15.

The 10-day beer celebration will showcase the San Francisco Bay Area’s long heritage with craft beer. More than 150 events are planned throughout the Bay Area. They include beer festivals, beer dinners, meet-the-brewers evenings, home-brewing demonstrations, music, films, and even a museum exhibition.

“We want the public to know that San Francisco is a hot spot for artisan and craft beers. It is an artisan environment,” said Dave McLean, owner and brewer of Magnolia Gastropub and Brewery, and the Alembic bar. “San Francisco has the top examples of artists – from cheese, to wine, to arts and culture – and beer is a part of that excellence.”

Get ready for Beer Week. (Photo courtesy of Magnolia Pub)

After all, beer is considered the oldest and most widely consumed alcoholic beverage in the world. The Bay Area’s connection dates back to the 19th Century, when it had nearly 50 breweries.

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Absinthe in Soup; Say What? (Part 2)

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Manhattan scallop chowder with fennel -- with a dash of absinthe.

That was my first thought, too.

But here I had a big bottle of Absinthe Verte and no Pernod in the house when I spied a recent New York Times recipe for Manhattan Bay Scallop Chowder with Fennel.

The easy soup looked wonderful, but called for three tablespoons of Pernod. With its similar anise-flavor, I wondered if I could substitute my absinthe instead. ‘Course, absinthe is way more potent than Pernod, but that’s beside the point, right?

Well, when the nice folks at San Francisco’s Jug Shop got wind of my intentions after I broadcast my culinary plan on various social networking sites, they grew concerned. They told me to proceed with caution before passing “Go.” After all, Pernod is 40 percent alcohol; Absinthe Verte is a whopping 60 percent (120 proof).

So I stirred up my soup pot of crispy bacon, fennel seeds, fennel bulb, garlic, potatoes, plum tomatoes, and clam juice. The recipe called for 1 pound of bay scallops. I used what I had on hand — a 1-pound bag of larger Trader Joe’s wild Japanese scallops (20/30 count; just be sure to remove the tough small muscle on each scallop before using) — which worked beautifully.

Then it came to the moment of truth. I started conservatively, stirring in only 1 tablespoon of absinthe at first, then tasting. Mmm, totally fine, I thought. So I added another tablespoon, and tasted. Again, it didn’t seem too strong at all. So I added the final tablespoon.

The soup had tasted as if it was missing something before I added the spirit. But once that was incorporated, the absinthe really brought all the flavors together, and heightened the fennel taste.

This light, bright chowder was briny, anise-like, and sublty sweet from the tender scallops. The Green Fairy had done good.

Manhattan Bay Scallop Chowder with Fennel

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