11/16 Appellation Trail at CIA (Culinary Institute of America), St. Helena

2012 Flavor! Napa Valley

Photos by Virginia Miller

Flavor! Napa is a five day food and wine festival in its second year, potentially the definitive event representing the wines of the region and the chefs and restaurants that make this grouping of small towns in the countryside one of the great culinary and wine destinations in the world.

Despite some nasty rainstorms hitting the area for part of the week, festivities were many and varied, from classes and demos to dinners and galas.

Here are a few highlights this year in photos, including sessions with two of the biggest chefs in the world: Thomas Keller and Masaharu Morimoto.

My top taste at the 11/16 Appellation Trail event: an incredible chicken liver creme caramel - silky, sweet & savory - with roasted grapes & bacon from Chef Brad Farmerie at The Thomas & Fagiani's Bar

11/17 Interactive Lunch with Masaharu Morimoto who helped attendees make sushi for a three course lunch

11/17 morning session with Thomas Keller on the importance of selecting produce

Food highlight at 11/16 Appellation Trail event: Chef Richard Reddgington of Redd's confit chicken thigh in a winning chocolate orange spice mole sauce over cheddar cheese polenta with cracklins'

Appellation Trail wine highlights: 2009 Lang & Reed Cabernet Franc

Appellation Trail wine highlights: 2009 Moone-Tsai Howell Mountain Hillside Blend

At 11/17 Morimoto lunch, second course was a lush, braised black cod paired with 2011 MerSoleil SILVER Unoaked Chardonnay

Perfect dessert at 11/16 Appellation Trail from Chef Valentina Guolo-Migotto at Ca'Momi Enoteca: dreamy bigne (beignets), both Tchocolato with TCHO chocolate & latte miele, caramelized on top, filled with vanilla bean cream

Young turnips rest under decomposing leaves that must be dug through by hand

One Night Only: SWEDEN’s MAGNUS NILSSON & SF’s DANIEL PATTERSON Cook Together at COI

Photos and article by Virginia Miller

Near the kitchen, Coi staff welcomes Magnus on a chalkboard wall

Food lovers in the know are well aware of Chef Magnus Nilsson and his restaurant Faviken Magasinet in the furthest reaches of northern Sweden, the small restaurant causing the biggest food magazines in the world to trek hours from anywhere for a meal. They return glowing, with photo spreads capturing meats hanging from a rustic wood ceiling, ingredients like lichen, moss and open fire meats turned into delicious, elemental art, all sourced within miles of the restaurant, and the young Nilsson in his nearly iconic fur coat.

His just released new book, Faviken (with charming, traditional Scandinavian art cover), is a pleasure to walk through. Lucky us, Nilsson’s US book tour featured only two nights of cooking in the whole country, one in Charleston at Husk with Sean Brock, one on October 20 at Coi here in San Francisco with Daniel Patterson. I savored all twelve courses of the collaborative dinner and will let photos and brief descriptors do the talking as imagination could not quite envision the unique tastes and earthy experiences reflecting Bay Area ingredients Nilsson and Patterson foraged for themselves that morning.

Think tofu made from water sourced deep within the ocean around the Farallon Islands or turnips one must dig for by hand through a pile of decomposing leaves and you’re on the right track.

Powerhouse chef team of Daniel Patterson (L) and Magnus Nilsson (R)

Entering Coi in North Beach for this one night only dinner; we are served sides of whole wheat milk bread & excellent rustic black olive caraway bread

Starting with "crackers and dip": flaxseed chips with a dreamy, of-the-sea blue oyster emulsified dip (L) & brown rice crackers with kale dip (R)

Unreal course: "Earth & Sea" tofu made from deep ocean water pulled from a spot of the Farralon Islands, pasteurized & coagulate into ricotta-like tofu and served with cherry tomatoes & seaweed, in Silver Leaf olive oil

Most aromatic, striking course of the night: Pacific oysters moldering in redwood and pine

Chanterelle mushrooms, clean & unadorned with Meyer lemon, peas & lovage salt

Kohlrabi root crusted in tobacco & vinegar, laced with dill, edible flowers, Thai basil, mint and surrounded by pomegranate sauce

One of my favorite courses: Monterey Bay abalone grilled in nettle dandelion salsa verde, crunchy with spicy breadcrumbs

Cauliflower cooked in white soy and vinegar with S'Peters English Ale whipped cream

Emigh Ranch lamb slow-poached in olive oil & cooked over direct fire, with Swiss chard leaves & stems in garum (fermented fish sauce) and rosemary

Superb: almond milk ice cream dotted with wild bay oil and chocolate crumbs

Passion fruit-white chocolate baba topped with honeycomb, in shiso sauce

Finish: candied raspberries

9/23 at St. George Spirits Distillery in Alameda - too much fun at the Cops & Robbers party

SF COCKTAIL WEEK 2012

Photos by Virginia Miler

A special year for SF Cocktail Week… a couple new, notable events like Jupiter Olympus‘ imaginative (Altered) State Fair (watch for their Cocktails from the Crypt event on 10/28) and the Spirited Food Trucks mixing food trucks and cocktails. Here are highlights in photos…

9/23 - On a stunning Sunday afternoon at St. George Distillery

9/23 - Bartenders behind bars at St. George's Cops & Robbers party; a cocktail highlight from Oakland's Haven, Paul Christensen's No Chance of Parole cocktail: 1.5 oz. of St. George's Breaking & Entering bourbon, 1.2 oz. Nocino (walnut liqueur), 1 oz. house peach liqueur (cooking sous vide peaches), a dash of house fig bitters, topped with orgeat foam

9/22 Altered State Fair - sweet, baby pig from the petting zoo

9/22 Altered State Fair - llama, pygmy goat, pony, rabbit, and more

Skee ball and carnival games at 9/22 Altered State Fair

9/22 Altered State Fair - boozy Manhattan sno cones

9/22 Altered State Fair ring toss around a range of spirits/bottles

Live bands, from country to alt rock, keep it real at 9/22 Altered State Fair - the best new event of Cocktail Week

Charlotte Voisey, William Grant & Sons (L), & Amy Murray, Cask (R), serve Milagro tequila/watermelon cocktails

9/21 Legends Awards: Miles Karakasevic, 13th generation Master Distiller of Charbay, Napa, wins Lifetime Achievement

9/21 Legends Awards: Martin Cate, owner of Smuggler’s Cove, wins Renegade Award

9/21 Legends Awards: Erik Adkins, Bar Manager of the Slanted Door wins Mentor Award

9/19 Best of the West: No surprise, in a range of West Coast bartenders, Kevin Diedrich (Jasper's Corner Tap) creates one of the night's best cocktails

9/19 Best of the West: a balanced, refreshing cocktail highlight from Annalisa Huante of Cin Cin, Reno: Love on a Hangar (St. Germain, Hangar One vodka, lemon, agave, fresh watermelon)

9/18 Spirited Food Trucks event at SoMa StrEat Food Park: best cocktail of the event was a Moonstone Sake/lemongrass/coconut water/rum/falernum/lime/white peach puree cocktail served in coconuts from The New Easy, Oakland

9/18 Spirited Food Trucks event: Ju Ju balls (fried mashed potato/cream cheese balls with lemon zest, orange) from Cosmic American Voodoo Van

9/18 Spirited Food Trucks event: Elixir's H. Joseph Ehrmann & Shea Shawnson serve up Brugal rum cocktails

9/18 Spirited Food Trucks event: best food of the night was the brilliant Kraken (lemon pepper and garlic fried soft shell crab sandwich) from Adam's Grub Truck

OUTSIDE LANDS, August 10-12, 2012

Misty, dreamy lighting changes colors, illuminating Golden Gate Park trees at night

Photos and article by Virginia Miller

This year’s Outside Lands, a three-day extravaganza of some of the top musical acts in the world, quality food and drink (this is SF, after all), all in the beauty of Golden Gate Park, felt more packed than ever. But despite throngs descended on SF from all over the country, turning Golden Gate Park into a sea of trash (the clean-up crew are saints) and no shortage of rude attendees, Outside Lands magic happened each day.

Thousands swarm the main stage lawn

It took place on Sunday when Jack White popped up for an impromptu set of a few songs, literally standing in the eucalyptus groves in the woods near Choco Lands. Magic happened eating local foods in a festival setting, like dreamy Italian Del Popolo pizzas (although hour-plus lines and daily sell-outs were a drag) or everything from Ryan Farr’s two 4505 Meats stands sustaining us on those long walks between stages with the perfect Damn Good Cheeseburger and Yum Yum fried chicken sandwich. Magic was felt in this year’s new Beer Lands, sipping craft beers chosen by none other than Dave McLean of Magnolia Pub & Brewery, while taking in Foo Fighters, Regina Spektor or Beck (though shame on the training given to those pouring beers, as one pouring for The Bruery on Saturday told me confidently that this incredible brewery from the OC was from San Diego).

Beck keeps the crowd happy at the main Land's End stage on Friday

Magic occurred when Metallica, flames, lasers and all, delivered the tightest, hardest rocking set of the weekend. Not long after the noon hour, fun. swept up the entire Polo Field in their rousing anthems. Magic reached its pinnacle in Stevie Wonder’s set on Sunday night. His voice sounding as tight and beautiful as ever, even at age 62. His joy and wisdom just radiated from the moment he took the stage, streaming out to a field full of thousands basking in waves of pink, blue, green lights, foggy, Pacific Ocean air, and the voice of a legend.

4505 Meats' greasy-good chicharrones bars, like Rice Krispy treats but made with Ryan Farr's unparalleled chicharrones, puffed rice, marshmallow, and choice of Apple Jacks or Cocoa Puffs

The hilarious, improvisational Reggie Watts rocked it with comedy and music Friday afternoon and in the media tent following his set

A fantastic addition this year, Lamb Lands, Michael Mina's RN74 and Bourbon Steak restaurants served some of the best food of the weekend, including whole roasted lamb gyros, lamb poutine, and RN74’s Chef David Varley's Brentwood sweet corn in lamb sausage crumbs and cotija cheese

Lamb Lands: under faux Victorian facades, an array of lamb treats were offered, with Chef John Fink of The Whole Beast grilling up and using 8-10 whole lambs per day (lambs from lambs from Superior Farms in Dixon, CA)

4505 Meats/Ryan Farr's ridiculously good Chicken Yum Yum sandwich understandably sold out on the last night of Outside Lands as one of the festival's best eats - watch for it at the Ferry Plaza Farmers Market

The Wine Lands tent impressed once again with 49 wineries, many small and Old World-influenced; highlights included Villa Creek, Robert Sinskey, Qupe, Kermit Lynch imports, Palmina, The Scholium Project, Wind Gap

New this year: Beer Lands tent with 16 CA breweries selected by Brewmaster Dave McLean of Magnolia and Alembic; highlights included The Bruery's brilliantly bitter Humulus APA and Sierra Nevada's special event beer, Outside Lands Saison

Saturday in the media tent, Dave McLean (center - Magnolia, Alembic) talks Beer Lands, John Fink (right - The Whole Beast) dishes on lamb,

Choco Lands is an enchanted, Tim Burton-esque fantasy in eucalyptus groves with Day of the Dead accents and an array of chocolate carts and treats

Outside Lands ends with best set of all: Stevie Wonder exudes joy and life to thousands in the Polo Field, his voice in top form

Top Taste of the festival: State Bird Provisions' (Bon Appetit's 2012 # 1 New Restaurant in the US) hand-pulled burrata atop addictive fried garlic bread

SF Street Food Fest – August 18, 2012

Photos and article by Virginia Miller

The annual SF Street Food Fest enlivens blocks of the Mission every year with many of our great food trucks, favorite SF restaurants serving street food, and a few visiting guests, like my favorite Portland food cart, Eurotrash, or the adorable Linda Green of Ms. Linda’s Catering from New Orleans. The big addition this year was a Night Market the Friday night before the Food Fest where the Alemany Farmers Market is held. A few unforgettable bites not available at the Street Food Fest, and the festive, Chinese lantern-laced, outdoor space made the Night Market a stand0ut I hope becomes a regular each year.

The star of Friday's Night Market: The Boss Hog, the debut of Bone & Gristle Boys, SF's Ryan Farr (4505 Meats) and Rhode Island's Matt Jennings (Farmstead) - one of THE best sandwiches I've ever had, it's slow-roasted pork and cornmeal-crusted fried pork cutlet smothered in Vermont cheddar, smoked pickles, red onion, greens, jalapeno ranch dressing, Farr's chicharrones... magic

ALL these ingredients were on the unforgettable Boss Hog

State Bird Provisions' Chef Stuart Brioza assembles burrata and fried garlic bread

One of my favorite Portland food carts, Eurotrash, showed off fresh grilled prawns loaded in a baguette with spicy curry slaw

At the Night Market, Fifth Floor Chef David Bazirgan's delicious fava bean falafel wrap

Straight from Portland, Eurotrash food cart owner, Charles, grills up prawns

Ken Ken Ramen serves jellyfish at Friday's Night Market

Vada Pav (spicy potato puff sandwich) from Juhu Beach Club

Night Market fun started with cocktails from Rye on the Road

Friday's festive Night Market - a tradition I hope continues each year

Korean favorite in the Inner Richmond, To Hyang's braised oxtail w/ daikons, carrots, dates, hard-boiled egg

Japanese whisky haven in a Warehouse District loft with Suntory

Highlights of 2012 TALES of the COCKTAIL

Photos and article by Virginia Miller

Ryan Fitzgerald and team accepts for Beretta, which wins Best Cocktail Bar in America at Tales' Barroom Brawl

It was another humid, sweltering year at Tales of the Cocktail in New Orleans, the world’s biggest cocktail event, drawing thousands of global attendees for a relentless week of tastings, seminars and parties in the great queen of the South. Any reason to be in Nola is a good one and with the city overrun with some of the world’s best bartenders, brand ambassadors, writers and distillers, it was, as usual, one long party.

Being Tales’ 10th anniversary, the parties were particularly big this year, though for me none came close to the magic of William Grant & Sons’ party in a Garden District mansion at Tales two years ago. I found myself craving such an event in the midst of cacophonous, overcrowded blowouts, urging me to slip away with like-minded folk for conversation in quieter settings. Nevertheless, the week held numerous highlights:

1. SF REPRESENTED

Enrique Sanchez of Jasper's joyfully mixes cocktails as part of the Beretta SF team

Though Tales’ awards continue to be Europe and New York-centric (evidenced by the London-dominant wins at the Spirited Awards), this year SF made a dent, only hinting at our long-established cocktail culture that has set trends rather than been a recent comer to the nationwide renaissance of the last few years.

At Thursday night’s Bar Room Brawl, bars from six US cities represented with bar teams serving special menus as brass bands (and beyond) rocked on. The winner of Best Cocktail Bar in America? Our own Beretta. Ryan Fitzgerald, Jennifer Colliau, Enrique Sanchez, and a hard-working crew of SF bartenders ecstatically accepted a giant trophy, doing us proud.

Roasting a whole pig at The Bon Vivants' Pig & Punch BBQ fundraiser

The Bon Vivants (Scott Baird, Josh Harris, Alex Straus) deservedly won The John Lermeyer Award for Good Behavior at Tales’ Spirited Awards. It was a joy watching them win the first award of the night for their humanitarian work, which gives a good name to bartenders everywhere. Besides painting over 30 New Orleans KIPP Charter School classrooms with a team of volunteers, they threw their 3rd annual Pig & Punch fundraiser for the schools Saturday in Washington Square Park. With delicious barbecue (whole hog, y’all), Don Julio and George Dickel punches, and a crowd of over 800 people, they raised over $21k (they started this merely three years ago raising $1600). Impressive growth and a shining example of how to have fun and give back at the same time.

The stage set as a pub for the Spirited Awards

With two of the four nominees for Spirited Awards‘ Best Restaurant Bar being from SF (the other was the wonderful Bar Agricole), it was a delight to see the ever-talented Erik Adkins win for The Slanted Door, with equally impressive work behind Heaven’s Dog. I wish for more US bars to be awarded – and for nominees to be more current as Tales seems to often nominate places that were great or established years ago. Though I adore London and have been to all the nominated London bars, I can’t help but notice the US isn’t represented in London Cocktail Week, for example, so why wouldn’t we reserve at least a bigger section of the platform to acknowledge the fantastic bars nationwide?

2. JAPANESE WHISKY HAVEN

Single barrel Japanese whisky vials for mixing or poured on the rocks

A hearty thank you to Suntory and the fabulous Neyah White and Gardner Dunn (Suntory Brand Ambassadors) for what was THE highlight of Tales: an intimate, invite-only tasting room in a Warehouse District loft. Down a candlelit hall was a white room punctuated by glowing bar, decorative kimono on loan from a Paris museum, and mini-tables lined with vials of single barrel whiskies from the Suntory line for us to mix and pour over hand-cut ice. Making the experience even more memorable, Michael Mina corporate chefs, Lincoln Carson and Gary Lamorte, flew out from SF and Vegas respectively to cook four exceptional bites. I’m still dreaming of a 76 degree sous vide egg strained through a siphon, creamy and whipped, over vanilla brioche studded with bacon. Togarashi Fiddle Faddle popcorn was an addictive snack, and a cool banana mochi over golden raisin puree elicited a long, slow sigh of delight.

Togarashi Fiddle Faddle

Alongside the space’s Zen peace and camaraderie with other whisky aficionados, the afternoon was landmark due to a bar of everything from Hakushu 25 year, Yamazaki 1984, Hibiki 30 year, and other extremely rare, unavailable in the US Japanese whiskies. The privilege was not lost on me, and while I would be hard pressed to chose a favorite, Yamazaki ’84 lingered on my palate long after I returned to the blinding heat outside.

3. FIRST TASTES OF UNRELEASED SPIRITS

Meeting with distillers, brand ambassadors and previewing unreleased spirits are key reasons I go to Tales, even if there wasn’t an overwhelming offering of the new this year. On the first day of Tales, I spent time with WhistlePig master distiller Dave Pickerell, who you may know as Maker’s Mark master distiller for 14 years. As Pickerell told me himself, I was the very first to try his upcoming October release, TripleOne. TripleOne is WhistlePig rye but at 111 proof (vs. 100), aged 11 years (vs. 10), and at $111 per 750 ml. bottle. The bracing TripleOne doesn’t boast quite as long a finish as the flagship rye, but it’s even more complex, surprisingly akin to applejack or Calvados at first sip, opening up into spicy rye body with citrus and chocolate notes. American whiskey fans, watch for this one. You’re going to want it.

4. AMARO/AMARI 

Agostino Perrone of London's Connaught bar serves amari

You say amaros, I saw amari (plural for amaro). The bottom line is amaro (Italian for “bitter”), the wide range of herbal liqueurs commonly sipped as after-dinner digestifs in Italy, has been hot the past few years and only continues to get hotter. Though there are still countless amari not yet imported from Europe, big names like Fernet and Cynar have ushered bitter liqueurs into the mainstream. Amari popped up all over Tales, most notably in the Fortified and Aromatized Wines Tasting Room highlighting port, sherry, etc… and some of the US’ best vermouths like SF’s Sutton Cellars and Imbue in Portland. The highlight of the tasting was Neil Kopplin pouring Imbue’s debut of brand new Petal & Thorn, a gorgeously bitter gentian liqueur using homegrown beets for color, alongside cinnamon and menthol.

Sipping amari with Spirit of Italy

On the Italian front, The Spirit of Italy (TSOI) threw a two morning brunch hosted by Francesco Lafranconi, featuring seven producers: Amaro Lucano, Luxardo, Moccia, Nardini, Pallini, Toschi and Varnelli. Lafranconi’s cocktails stole the show, like addictive:

Amaro Lucano-Bourbon Milk Punch
1 ¼ oz Amaro Lucano
¾ oz Bourbon Whiskey
4 oz Milk Punch Mix*
Method: shake ingredients with ice then strain into a tumbler.
Garnish: orange peel and sprinkle of nutmeg.

*Milk Punch Mix (keep refrigerated):
2 oz milk
2 oz half & half
5 drops of vanilla extract
½ oz rock candy syrup

Zabov NOLA Coffee

1 oz Zabov Liqueur
½ oz Cream-style Sherry
½ oz Chocolate Liqueur
2 oz Chicory Coffee Blend
2 tbsp. Zabov-flavored whipped cream*
Method: shake ingredients with ice then strain into a glass coffee mug.
Garnish: zested lemon peel and sprinkle of cinnamon sugar.

Zabov in a Nola Coffee

*Zabov-flavored whipped cream:
12 oz heavy cream
4 oz Zabov.
In a pint-size whipping cream syphon combine the ingredients, charge and keep refrigerated.

Zabov is essentially zabaglione (the Italian dessert of whipped egg yolks, sugar, sweet wine) in a bottle – a little sweet on its own but fascinating in texture and in the coffee cocktail. On the other end of the spectrum, Varnelli’s expensive ($52), uber-bitter Amaro Sibilla is a complex delight, unfolding with chestnuts, coffee, honey, and intense bitter notes – not for the novice amaro drinker.

6. INDIE SPIRITS ROCK

Evanston, Illinois' FEW at Indie Spirits That Rock

Kudos to Dave Schmier for Indie Spirits That Rock, a version of his Indy Spirits Expo, which I’ve been to every year in SF. Crowds thronged around small, independent spirits – they need a bigger tasting room next year. I was “tattooed” with an artful, temporary St. George Breaking & Entering Bourbon tat (which everyone thought was real) and even discovered a few new spirits I had not tasted before.

Smooth Ambler Gin at Indie Spirits

Standouts included West Virginia’s Smooth Ambler Spirits‘ (I’d had their Old Scout bourbon before) fascinating Barrel-Aged Gin, aromatic with orange marmalade, bitter subtleties, pine, cinnamon, and their Very Old Scout bourbon, earthy with oak, nuts, toast and butter. Few Spirits (from Evanston, IL) also offered an intriguing rye and bourbon, the former spicy, sweet, bracing, the latter smooth but not lacking in character. I look forward to revisiting each of these.

7. HANGING in FRANCIS FORD COPPOLA’s NOLA HOME

Inside Francis Ford Coppola's French Quarter home

Besides Suntory’s sacred den of Japanese whisky, the other haven from Tales madness and New Orleans’ Summer heat was Francis Ford Coppola’s French Quarter home. By invite only, we were merely given an address, entering a candlelit walkway into a classic New Orleans courtyard and hundred years’ old home with exposed brick walls, fireplaces, grand piano and jazz duo serenading us as we sipped Krug and Inglenook Wine. I stopped in more than once, grateful for a peaceful gathering on comfy couches where I ran into friends from New York to Ireland.

8. HOUSE SPIRITS’ MORNING COFFEE BAR

Courtyard at Coppola's home

Thanks to Portland’s House Spirits for the brilliant idea of a coffee bar – with booze, of course –  every morning at an art gallery across the street from the Tales’ home base of the Hotel Monteleone.

Iced Stumptown Coffee perked us up on those slugglishly hot, post-party mornings. And if one must add House Spirits’ coffee liqueur or aquavit to the coffee, so be it.

A memorable Spirited Dinner on 4/26 celebrating Sindey Frank Importing Co.'s 40th anniversary at Dickie Brennan's Steakhouse with drinks by (L-R): Sean Kenyon (Denver), Sean Hoard (NYC), Ivy Mix (NYC), Todd Richman (NYC), chef de cuisine Alfred Singleton

2012 TALES of the COCKTAIL
Spirited Award Winners

The John Lermeyer Award for Good Behavior:
The Bon Vivants 

American Bartender of the Year:
Eric Alperin
Charles Joly
Jeffrey Morganthaler
Joaquin Simo

Best American Brand Ambassador:
Erick Castro
Elayne Duke
Jamie Gordon
Jim Ryan

Best American Cocktail Bar:
Anvil Bar & Refuge – Houston, Texas
Clover Club – Brooklyn, New York
Columbia Room – Washington, District of Columbia
The Varnish – Los Angeles, California

Best Bar Mentor:
Bridget Albert
Wayne Collins
Francesco Lafranconi
Steve Olson

Best High Volume Cocktail Bar:
Beretta – San Francisco, California
Clover Club – Brooklyn, New York
Eastern Standard – Boston, Massachusetts
La Descarga – Los Angeles, California

Best Cocktail Writing, Non-Book:
BarLifeUK
Liquor.com
ShakeStir.com
Time Out NY

Best Cocktail Writing:
Gary Regan
Robert Simonson
David Wondrich
Naren Young

Best International Brand Ambassador:
Jacob Briars
Ian Burrell
Claire Smith
Angus Winchester

Best New Cocktail/Bartending Book:
The American Cocktail by the Editors of Imbibe
Bitters: A Spirited History of a Classic Cure-all
Gaz Regan’s Annual Manual for Bartenders 2011
PDT Cocktail Book

Best New Product:
Chairman’s Reserve Spiced Rum
Cognac Pierre Ferrand 1840 Formula
Lillet Rose
Perlini System

Best Restaurant Bar:
Bar Agricole – San Francisco, California
Rivera – Los Angeles, California
Saxon + Parole – New York, New York
Slanted Door – San Francisco, California

International Bartender of the Year:
Zdenek Kastanek
Alex Kratena
Sam Ross
Dushan Zaric

World’s Best Cocktail Bar:
69 Colebrooke Row – London, United Kingdom
Black Pearl – Melbourne, Australia
The Connaught Bar – London, United Kingdom
The Varnish – Los Angeles, California

World’s Best Cocktail Menu:
Black Pearl – Melbourne, Australia
Callooh Callay – London, United Kingdom
Clover Club – Brooklyn, New York
Mayahuel – Manhattan, New York

World’s Best Drinks Selection:
Artesian Bar at The Langham – London, United Kingdom
Death & Co. – Manhattan, New York
Eau de Vie – Sydney, Australia
Salvatore Calabrese at The Playboy – London, United Kingdom

World’s Best Hotel Bar:
Artesian Bar at The Langham – London, United Kingdom
Clive’s Classic Lounge – Victoria, British Columbia
Clyde Common – Portland, Oregon
The Zetter Townhouse – London, United Kingdom

World’s Best New Cocktail Bar
: 
Aviary – Chicago, Illinois
Candelaria – Paris, France
Canon – Seattle, Washington
The Zetter Townhouse – London, United Kingdom

Helen David Lifetime Achievement Award:
Gaz Regan 

SF CHEFS – August 2012

Photos & article by Virginia Miller

Famed chefs from both coasts: Marcus Samuelsson (Red Rooster Harlem, NYC) and Chris Cosentino (Incanto, SF) collaborate on a laughter-filled cooking demo 8/4 using Illy coffee; here Samuelsson snaps a shot of Cosentino demnstrating a slick cooking technique

Here’s a few highlights in photos of another SF Chefs, San Francisco’s food, wine, spirits “classic” or week-long festival in tented Union Square, a whirlwind of excellent bites, drinks, wine, demos and parties.

Unexpectedly, the best taste of the weekend: Wayfare Tavern's truly unique, artistic twist on chicken liver paté: whipped soft in a glass, topped with balsamic, peaches, powderized schmaltz (liquid fat)

Official kick-off Party with Pork at Epic Roasthouse on a gorgeous Thursday afternoon w/ pork dishes from Epic team and cocktails by Reza Esmaili of Ananas Consulting

At 8/2 49 Sq. Miles Party: one of the best beer cocktails ever by Dosa's Lenny Gumm using Espolon blanco tequila, chai tea, maraschino, ginger, lemon, strong golden ale

There’s high points every year, but no party has yet been as memorable as this year’s Late Night Cocktail Adventure/Campari after party on Saturday, August 4. The Redwood Room at the Clift Hotel was as magical as it was meant to be outfitted for the South Seas by way of Milan with the band Afrolicious providing the addictive, live reggae-funk soundtrack of the evening we couldn’t stop dancing to. Drinks were high-caliber, including a brilliant rum/passion fruit punch by Steven Liles (Smuggler’s Cove), and rum/coconut milk/kaffir lime beauty by Brooke Arthur (formerly of Wo Hing, now House Spirits’ Director of On Premise Outreach and Education). 

At 8/4, Saturday night's Grand Tasting, Contigo serves montadito of summer corn, Padron peppers, Manchego cheese

Dave Arnold, Director of Culinary Technology at The International Culinary Center & owner of NYC's Booker & Dax (bar inside Momofuku Ssäm) oversees liquid nitrogen cocktails in the Grand Tasting Tent, utilizing clarified lime juice w/ gin, Yellow Chartreuse, mint

On 8/3, Channeling Scandinavia & Eastern Europe cooking demo w/ Nick Balla (Bar Tartine), Brett Cooper (Outside Lands), Chad Robertson (Tartine), Lars Kronmark (CIA at Greystone), Kronmark makes traditional Rollespolle: Scandinavian-style rolled & pressed charcuterie belly out of 3 meats

Bartenders Jacques Bezuidenhout (Kimpton), Kevin Diedrich (Jasper's Corner Tap), Joel Teitelbaum (Starlight Room) serve bottled, carbonated Americanos in bottles w/ striped straws, Negronis on tap, Cynar Correttos (Cynar, espresso) from their Italian "shop" at the Redwood Room/Campari after party on 8/4

Fifth Floor Executive Chef David Bazirgan serves beef tendon chicharones with yuzu aioli (one of a few playful snacks) at Campari's Late Night Cocktail Adventure in the Redwood Room at the Clift

Neyah White (Suntory) oversees a "lab" of build-your-own-botanical (from rose to lemongrass) sachets added to Perlini carbonated cocktail shakers w/Japanese whiskies resulted in aromatic Japanese Whisky Highballs at Campari after party

On 8/3, Channeling Scandinavia & Eastern Europe cooking demo Chef Nick Balla demos his excellent smørrebrød (open face sandwiches) now available at Bar Tartine for their just-launched lunch

Legendary Chinatown chef/restaurateur, Cecilia Chang, being interviewed in the Illy lounge in the Grand Tasting Tent

A needed break from being on our feet for hours in the Grand Tasting Tent (Union Square): Illy's coffee lounge where three types of beans from three countries were showcased

Charlotte Voisey (Company Mixologist for William Grant & Sons USA) & Brian Boitano (former US Olympic champion/foodie) lead Hendrick's Gin cocktail demo in Sunday's Grand Tasting Tent

One of Saturday's best bites in the evening Grand Tasting Tent: Pican's (Oakland) hickory smoked pork shoulder w/ Frog Hollow Peach/ham jam, peanut chile hash

The lovely Jen Ackrill (bartender at Rye) serves whiskey slushies & a range of cocktails in the Grand Tasting Tent's Campari bar

Range of botanicals to infuse your own Suntory (Hibiki, Yamazaki, Hakushu) Japanese Whisky Highballs at Campari after party

What is Northern California Cuisine? 8/4 Panel led by legendary Joyce Goldstein w/ (L-R) Dominque Crenn (Atelier Crenn), Amaryll Schwertner (Boulette's Larder), Anjan Mitra (Dosa), Laurence Jossel (Nopa, Nopalito)

Chef Chris Cosentino (Incanto) slices up pig's head terrine at Friday night's Grand Tasting Tent

Oddities and kitsch galore at Voyages Into the Unusual

HENDRICK’S GIN:
VOYAGES INTO The UNUSUAL

Photos & Text by Andi Berlin
http://dinnerwithandi.blogspot.com

On June 20-21, San Francisco “opened its mind, unfastened its senses” and joined Hendrick’s Gin in two evenings of unusual revelry (Hendrick’s Voyages Into The Unusual). The Scottish gin company went to great lengths to create a Victorian underworld-themed party, decking out the 100-plus year old Swedish American Hall with anthropomorphic shrubbery, taxidermied animals, sideshow characters and an indoor botanical garden. When we arrived at 9 p.m., the crowd obviously had already taken full advantage of the array of “tipples” offered in each themed room. The main hall was overflowing with swagger and spillage, and everyone – even the actors – was having fun.

Bartenders prepare aquavit and fennel cocktails - a dozen at a time

This character manned the hot air balloon all night, posing for photos and juggling bowling pins

Funky tunes by the house swing band

The centerpiece: a birdman shrub

Upstairs, the "green house" was a sanctuary of Hendrick's herbs, flowers, spices

The yarrow plant is one of 11 botanical ingredients used during distilling

Downstairs was a cabinet of curiosities, including this picture

A mechanized cocktail machine downstairs pours the perfect negroni

One of several "tipples": The Nom de Plume with Lillet Rose, mangosteen, strawberry

A bear waving goodbye - or doing the Thriller dance?