Anchor Steam’s flagship beer is now available in cans.
Anchor Steam Now In Cans
No doubt you know Anchor Steam for its bottles, barrels and kegs. Now, for the first time in its 122-year history, its flagship beer comes in cans.
Not just any cans. But big 19.2-ounce ones.
The new cans are enough for two moderate drinkers to share or one thirsty person to enjoy more than a beer and a half.
It’s the same copper colored brew with malty, hoppy, deep caramel flavors that’s been made since Fritz Maytag acquired and revived the brand in 1965, making it the first hand-crafted beer to be brought back in the United States after Prohibition, launching today’s craft beer movement.
The tall distinctive gold cans with a big blue logo anchor retail for $2.49 each. Just in time for summer barbecues, picnics and camp-outs, the iconic beer is now easier to tote.
Hungry for A “Little Taste of San Francisco”?
If you are, then you’ll want to pick up a copy of the adorable and compact “A Little Taste of San Francisco” (Bluestreak Books) by Bay Area food writer Stephanie Rosenbaum Klassen.
The 72-page book, of which I received a review copy, serves up more than 30 of the city’s quintessential recipes — from “Clam Chowder in A Sourdough Bread Bowl” and “Irish Coffee” to “Tofu Banh Mi” and “Oatmeal Cookie Ice Cream Sandwiches.”
Studded with candied citrus peel, Emporio Rulli panettone is always a treat.
For The Holiday Sweet Tooth
Nothing says Christmas like a fluffy, buttery, sweet panettone.
And nobody makes them as irresistible as the Bay Area’s Emporio Rulli.
Chef Gary Rulli makes this 16th century Italian specialty in the time-honored tradition.
The Panettone Milanese, which I had a chance to sample, is made with plenty of butter, egg yolks, golden raisins, acacia honey, and Italian candied orange and citron peels. It’s yeasty bread meets cake.
Enjoy a big wedge on its own, or toasted and smeared with butter or jam, or as the foundation for an over-the-top bread pudding or French toast.
Rulli only makes them at this time of year. So don’t miss out. A small is $23.95; a large is $29.50.
For The Outdoor Enthusiast
If you thought Patagonia only made outdoor clothing and gear, you’re in for a surprise with its Patagonia Provisions, a line of food products made to be enjoyed on-the-go. I had a chance to sample a few.
The “Wild Sockeye Salmon, Lemon Pepper” comes in a shelf-stable package. The salmon is rich and meaty tasting, and not overwhelmed by a heavy-hand of smokiness.
After doing so many giveaways on this blog, I’d be remiss not to do one for my own new cookbook, “San Francisco Chef’s Table” (Lyons Press), wouldn’t I?
So, here’s your chance to win a copy of the book that I will autograph to you or to whomever you please.
The cookbook is a tantalizing compilation of 54 restaurants and 79 recipes from the food-centric San Francisco Bay Area.
You’ll find everything from trendy new places to landmark establishments — along with dishes that exemplify their individual spirit and unique cuisine.
Each restaurant entry is illustrated by gorgeous photos, too, by award-winning photographer Craig Lee.
I’ve been having a ball hosting cooking demos and signing events with some of the featured chefs, and look forward to many more in the new year to come.
Yours truly, flanked by chefs Lissa Doumani and Hiro Sone of Ame and Terra restaurants. Taken just before the start of our Macy’s Union Square San Francisco event. (Photo taken by Craig Lee)
CONTEST: One lucky Food Gal reader will win a signed copy of my new cookbook. Entries, limited to those in the continental United States, will be accepted through midnight PST Dec. 21. Winner will be announced Dec. 23.
How to win?
Cookbooks spotlighting iconic foodie cities. Soon, there will be a San Francisco one, written by yours truly.
See those cookbooks up there?
Soon, there will be a San Francisco-centered one, too.
And I’m thrilled to announce that I’ll be writing it.
Yes, my first cookbook ever.
“San Francisco Chef’s Table” (Globe Pequot) is expected to publish toward the end of this year.
Like the other books in this series, it will spotlight about 50 restaurants — most in San Francisco with a smattering from other parts of the Bay Area — and include recipes from each one.
The photos will be gorgeous, too, as they’ll be shot by award-winning photojournalist Craig Lee, who for many years was the main food photographer for the San Francisco Chronicle’s Food section.