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May 19th 2012 Food Revolution Day
The first annual Food Revolution Day was a great success: we raised awareness with a large audience of kids and adults, and hopefully inspired some change in their food habits, along with sharing better food and education. Thanks to everyone who came out to support it, and especially to CUESA for hosting the demos and Sprouts Cooking Club for creating our kids demo. Susie, Maya and I had so much fun working on this, giving tours, arranging demos and meeting everyone associated with it. We can’t wait for next year! Here’s the blog post written about the San Francisco Food Revolution Day by the lovely Shannon Longnecker of the Jamie…
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Epicuring Internship/Stage Positions Are Open!
Epicuring is looking for a few food-mad interns/or stage professionals to work with us on Epicuring and help us develop the content we feature on Epicuring.com, Food Haps & calendar, and help us build our community through social media and marketing. ABOUT US Epicuring is a popular food calendar and “Food Haps” newsletter featuring hand-picked food events, classes and experiences for natives and visitors to the Bay Area. Founders Susie Wyshak and Laiko Bahrs are long time food professionals who launched Epicuring just over a year ago. ABOUT YOU We’re looking for a few California-loving team members who are as passionate about food experiences as we are for these areas: Content:…
- Best Eats & Foods Lists, California Culinary Travel, California Food Fairs, Fests & Markets, Food Destinations, Food Haps Blog
Epicuring’s List of Annual Food & Wine Events & Festivals
Behold, our long over due list of Annual Food & Wine Events & Festivals in California. We found 126 (!), which means every weekend there are at least 2 things to do to around the state. If you see any of your favorites missing from the list, please let us know at happy at epicuring dot com.
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Fabulous Food Events for Earth Day Weekend – April 21 & 22, 2012
The Bay Area is legendary for its Earth Day celebrations. The food community has got the food events going on in 2012, with some find we just had to share — and all kid friendly and many free: ECO-SF – Apr 22nd. FREE intro session to Natural Building Workshop Series and a good old fashioned potluck community gathering. The oven will be blazing and we’ll provide the dough so bring some pizza toppings, or some other local, seasonal fare to share and compare at our ultra-local potluck. On Saturday, April 21st, CUESA is hosting a number of events at the Ferry Building Farmer’s Market all day and for free! Including…
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SF’s Weekly Farmer’s Markets Locations & Schedule
Courtesy of SF Weekly and our friend Sean Timberlake, here’s the full list and calendar of SF Farmer’s Markets & Schedules. Where do you frequent?
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Cheese Making Made Easy (Not Cheesy) at the Artisan Cheese Fest
Laiko’s wish this year was to learn cheese making. and thanks to the Artisan Cheese Festival in Petaluma. So we headed north on a rainy day and enjoyed learning these the simple cheese making process and recipes from Mary Karlin, who just came out with a beautiful book. A big help is the cheese starter kits from The Beverage People to so making the brin d’amour, chèvre and ricotta we learned about at home will be as easy as…cheese. Happy cheese making indeed! April 14 at Cakebread Cellars, you too can learn about cheese making from Mary. Meanwhile a Cheese-filled Culinary Competition and Wine Tasting was Brewing… Nearly 50 chefs…
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Food Craft Institute Launches – Master Classes for Jammers and Picklers in 2012
We’ve been in the know about The Food Craft Institute for months, and are so happy to finally share the mission of FCI, and the series of Master Classes they are launching this spring. There is no other organization doing anything this ambitious for food crafters, and our own Susie Wyshak will be an instructor on the business of food. The Master Classes they are launching first are on Jams, Marmalades and Chutneys, over 12 weekends from April to July. The program will teach traditional food crafting methods and techniques as well as real-world business analysis and business planning skills. With this training, FCI graduates can launch and improve their…
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Sausage, Spiedini, and the S.F. Meat Scene
The Italians have a special connection with the pig that few cultures have. I am continuously amazed by the way they honor the pig as a culinary ingredient with an endless list of ways to use its parts. Parts of America are beginning to go back to valuing quality pig processing and skilled butchery as they do in Italy. I was lucky enough to attend a Slow Food event last week at Ristobar that reminded me how lucky I am to live in San Francisco and how easy it really is to eat meat in the right way. The Fasciocco Brothers from Abruzzo, Italy held a demo on breaking down…
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Best Restaurant Dining Reviewers List for Bay Area
By Laiko Bahrs, Epicuring co-founder As a food professional, I eat out at a lot of restaurants for a number of reasons. To support the industry and friends/colleagues, for meetings, as well as to boost my professional knowledge (and because eating is a hobby, right?). My dining budget is not large, but I do like to try most of the new restaurants whenever I can. How do I hear about the best local restaurants? Word of mouth from colleagues is key for me, as well as a few must-read professional restaurant reviewers whom I trust. Then for fun, there’s the non professional eaters reviews too. If I have a lot…
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Celebration of Pork – One Last Night Tonight
by Susie Wyshak When Amy Sherman suggested going to Oliveto’s annual Whole Hog Dinner in Oakland, I wasn’t sure, not being a whole-hog meat eater. However it was in the hood and it looked to be a convivial event. How right she was. Seated upstairs overlooking College Avenue, almost at the same level as the BART tracks and freeway, we enjoyed a warm evening warmed by tender pasta, melt-in-your-mouth pork, and a crunchy pear walnut strudel laced with pork fat. Better yet, the rooms hummed with dim lighting and the soft buzz of fellow sustainable, good food lovers including Mac Magruder, producer of at least some of the pork we…
