Year: 2011

Cheap Tickets on Virgin + the Good Food Awards = Be in SF in January

Cheap Tickets on Virgin + the Good Food Awards = Be in SF in January

Whether you’re in the Bay Area or So Cal, if you’re into food, plan a trip to the Good Food Awards Reception (January 13) and Marketplace (January 14) at the Ferry Building in San Francisco. Virgin has some great airfares right now, and the Epicuring […]



Beverly Hills Insider – 5 Spots for Adventuring Epicurators

Beverly Hills Insider – 5 Spots for Adventuring Epicurators

By Susie Wyshak, a former Angeleno I stumbled upon a 2010 Sunset Magazine article Beverly Hills for the rest of us, about how to live large on a budget in this legendary city. It has fabulous tips for places to stay, eat, and gawk. Here […]



Learning Wild Fermentation at an Oakland Market

Learning Wild Fermentation at an Oakland Market

It was cool enough that the Phat Beets farmers market in North Oakland had a free Fermented Ginger Beer making class, using Sandor Katz’s Wild Fermentation book. But this weekend they’re at it again with a Pickled Root Vegetables class, free! The market is tucked in a parking lot, easy to get to if you’re coming off highway 24 or off of Stanford (the Powell Street exist on 80).

The interactive ginger beer teacher invited us to take part in the making. She gave us bottles and my beer is sitting in the fridge after two weeks fermenting. (We had to swear that we’d store the bottle in a sock to avoid any catastrophic explosions. Unfortunately–or fortunately–my beer behaved.)

If you want to get off the beaten farmers market path come check it out. Bring your appetite and try the Tamales Oaxquenas, pastries, coffee and more at this little neighborhood spot. More info on the Phat Beets market

Scoop on December 3rd workshop:

Start Time: 11:00 am

Ends: 1:00 pm

Come explore the world of pickles with Phat Beets Produce collective member max cadji. The workshop will cover the magic and science behind brining vegetables, that is pickling with just the use of salt, water, and spices. This workshop will focus on pickling of winter root vegetables such as turnips, beets, and carrots. Fermented foods help keep us healthy because of the occupation of our intestines by Lactobacillus acidophilus (which aides in digestion and absorption of nutrients
) The workshop is hands on, please bring a jar and a knife/cutting board. Participants are encouraged to buy veggies from the market to pickle, everything from garlic to broccoli stalks can be pickled! Please rsvp with max@phatbeetsproduce.org

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Epicuring’s Holiday Food Gift Picks

Epicuring’s Holiday Food Gift Picks

Creative gift giving is fun & easy with Epicuring’s Picks & Markets Love Apple Farm has 25% off gift certificates for their classes which include cider making, gardening, bee-keeping, and an array of classes with Chez Pim from jam making to macarons and Thai food. […]



Thanksgiving Food Volunteering…and Thanks !

Thanksgiving Food Volunteering…and Thanks !

This Thanksgiving, the Epicuring team is thankful to see so many great small food businesses and farms creatively engaging and teaching people about good food! If you are able to donate time or food this year, here are some resources: Thanksgiving Day Volunteer Match lists […]



Convivial Cocktails at CUESA Recap

Convivial Cocktails at CUESA Recap

Laiko and I were delighted to meet a bevy of cocktail loving, food event craving CUESA supporters who trudged through the raging snow storm to brave…oh wait no it was a beautiful warm fall night. So anyway, they braved getting to the Ferry Building and were not disappointed. Two long rows of interesting craft cocktails and appetizers delighted a couple hundred people. At only $35, be sure to come to the next one! Here’s who was there.

It was fun to learn the Hotsy Totsy–which was a long-time fave dive bar–is now serving up craft cocktails. At this event they made a ginger apple concoction topped with a candied California-grown Chinese dates (jujube) on the side. Lance Winters from Hangar One / St. George Spirits stopped by for a nice surprise visit and chat.

We’re looking forward to The New Easy opening on Lakeshore in Oakland, where they’ll be serving up Saturday afternoon “farmer’s market cocktails” made with produce from down the street. Cute idea for “drinking locally.”

But most of all, we loved meeting so many new folks who live to eat and love to learn! We hope to build a community of Epicurators together with likeminded food folk. Until next time…bon epicuring!

San Francisco’s Sweet Shops Guide

San Francisco’s Sweet Shops Guide

We were asked by the Style editors of the SF Chronicle to co-curate a selection of our favorite places where a big kid might find tasty treats for Halloween. We were game–and narrowed down our favorites which are featured in Sunday’s Chronicle. Click here to […]



Wild Food Walks with ForageSF

Wild Food Walks with ForageSF

by Celeste Noche, Epicuring In a region as metropolitan as the Bay Area, it’s easy to think that our only resources for produce are markets, farms, and gardens. ForageSF has set out to correct this misconception by leading educational Wild Food Walks and working to […]



A Taste of Vermont in California

A Taste of Vermont in California

By Emily Shartin, Epicuring

As a recent transplant to California and a lover of both cheese and beer, I’ve been excited to start learning about all of the great things this state has to offer with regard to two of my favorite fermented foods. However, I was also admittedly happy to discover recently that the Cheese School of San Francisco was welcoming two of Vermont’s finest artisan producers (ones whose products you can’t always find on the west coast): the Cellars at Jasper Hill and Hill Farmstead Brewery.

Zoe from Jasper Hill and Shaun from Hill Farmstead create cheese and beer pairings that are an authentic representation of place: the rolling hills of Vermont’s Northeast Kingdom. They are extremely knowledgeable about their respective crafts, and good at explaining not only why their cheeses and beers are unique, but how they work in tandem as delicious pairings.

I first became familiar with Jasper Hill while working as a cheesemonger in Massachusetts. The brothers Mateo and Andy Kehler started this cheesemaking venture in a remote corner of northeastern Vermont about 10 years ago. Their herd of Ayrshire cows (along with their talented team of cheesemakers) is responsible for such cheeses as Constant Bliss and Bayley Hazen Blue (both named for Revolutionary War figures), and the seasonal washed-rind gem Winnimere.

About four years ago, the brothers opened the Cellars at Jasper Hill, an impressive network of seven caves built into the side of a hill near their cheese house. Modeled on the European approach to cheese aging, these caves provide the perfect environment (cool, humid, and overseen by detail-oriented attendants) for young cheeses to “ripen” and become the flavorful wheels they are when we eat them. Not only is Jasper Hill ripening its own cheeses in the Cellars, they also are ripening wheels for small cheesemakers across Vermont who may not have the time or the wherewithal to take on the process themselves.

The centerpiece of the Cellars project is Cabot Clothbound Cheddar, a traditionally-styled cheddar made from the milk of a single herd of cows kept in nearby Peacham, VT. The fresh wheels of cheddar are transported to the Cellars in Greensboro, where they are wrapped in cloth (helping the cheese to breathe as it ages) and ripened for roughly one year. The result is one of the best cheddars you will ever taste: fruity, nutty and brothy with a crumbly texture and a perfect balance of characteristic cheddar “sharpness.”

Meanwhile, about a half-mile down the road from the Cellars, brewer Shaun Hill is crafting some of my favorite beers from either coast. Because his beers don’t make it too far outside of Vermont, my beer-nerd friends and I were known to make the four-hour drive from Boston to Greensboro just for a chance to fill our growlers with Edward, Abner or Ephraim, his various IPAs named for different ancestors. Shaun also makes wonderful sour beers, one of which was used to wash the rind of last year’s batch of Jasper Hill Winnimere.

The Cheese School, a cozy space owned by Kiri Fisher and Daphne Zepos, offers an array of classes, from instruction on cheese tasting to cheesemaking.

To see more of Epicuring’s favorite cheese events and classes, click here.

Buddha’s Hand Citron (fingered citron) and Finger Limes

Buddha’s Hand Citron (fingered citron) and Finger Limes

By Susie Wyshak, Epicuring I’m posting this as a backgrounder for anyone interested in this citrus which we recently highlighted at the St. George Spirits tasting and tour we hosted. Buddha’s Hand Citron (fingered citron) Grown at Lindcove Farm by John Kirkpatrick, supplier to St.George […]