by Sam Tackeff | Feb 13, 2010 | Beer, Ice Cream
A beer lovers dream? I think so! This week is San Francisco Beer Week, with hundreds of venues all over the bay area jumping in to join the fun. Beer dinners, tastings, get together’s, brew-nerd-fests, and wild and crazy parties abound. Nobody has been sitting around drinking crappy beer and feeling sorry for themselves – this is a celebration of the best of the best.
It was SF Beerweek and all I got was lousy t.shirt…wait…this…nevermind, ok, this amazing beer ice cream at Humphry Slocombe. Beer? Ice Cream? Actually, it’s a natural flavor combination. Even Ben and Jerry’s was on board a couple of years back with their Black and Tan. And why not create small batches of the highest quality ice cream using the highest quality beers and creams?
After testing six flavors, I ended up with this one: the Iron Springs Rye, with rye and caraway brittle mixed in. I’m a caraway seed junkie, so this tasting experience was a heavenly one. Another favorite was the Magnolia Four Winds beer ice cream. Frankly, I’m not sure why I haven’t been making beer ice cream myself. It’s possibly the most satisfying thing I’ve eaten in some time.
And hold on a second, why didn’t they make awesome t-shirts?? I’d tap that. Get it? Keg? Tap that? Ok, yeah, I know, fail.
Related fun:
:: Humphry Slocombe: Creative ice cream on 24th and Harrison in the Mission.
:: Beer and Nosh’s Beer Photography Show at Humphry Slocombe
:: The Designers behind SF Beerweek stylishness: Gamut.
by Sam Tackeff | Feb 4, 2010 | Restaurants
After writing about Cheeseboard Pizza, I received several recommendations that Arizmendi bakery, located in the Sunset District, semi-sibling of Cheeseboard had better pizza, so I thought I’d take a trek out there to investigate. (In the beginning, the Cheeseboard collective shared their business model and recipes with Arizmendi, and many of their tasty goodies are identical).
My thoughts:
(Based on one slice of pizza, which is frankly bad journalism and against blogging etiquette. But, I’ve corroborated the story with other Cheeseboard and Arizmendi eaters who seemed to agree with my observations, so please take this as you will.)
This particular pizza at Arizmendi was topped with spinach, tomatoes, feta cheese, garlic oil, parsley and parmesan. From a flavor perspective, the pizza was very satisfactory, even with my slightly dulled tastebuds. You really can’t go wrong here with these high quality ingredients.
:: The main difference, it seems, is in the crust – Arizmendi’s crust seems to be slightly thicker and puffier at the edge, more dry, and more crispy. While it’s only my preference, and I’m sure many differ on this opinion, I prefer Cheeseboard’s thinner, slightly chewier crust.
:: Another difference has to do with volume and sales. When I arrived at Arizmendi (9th Avenue between Irving and Judah in Sunset), there were fewer people than normally at Cheeseboard, and most people were eating shortbread, scones, and a variety of other sumptuous looking pastries, but not actually pizza. I saw a few pizzas hanging out on the counter, including one lone slice, which I was hoping and praying that I wouldn’t be served. Fortunately, a new pizza came out of the oven for me, and I was given a fresh slice. I think, that based on the volume of people actually ordering pizza at cheeseboard, the pizzas are simply going to be fresher due to the timing of dough creation, pizza creation, etc. – even by a few minutes, which, in my opinion, does make a difference.
:: The last difference: a slice at Arizmendi costs $2.25. A slice at Cheeseboard is $2.50. But, at Cheeseboard you get an extra almost half slice, which is well worth both worth the quarter and the added satisfaction. This alone is enough for Cheeseboard to win out in my boat.
That said, in a pinch, if you can’t get over to Berkeley, Arizmendi is still serving a quality pizza that I’d be more than willing to eat again and again. I’m only sorry I didn’t take more of their pastry things to go. Everything looked stellar.
Arizmendi Bakery
http://www.arizmendibakery.org/
1331 9th Avenue
Between Irving and Judah
San Francisco, CA 94122
(415) 566-3117
by Sam Tackeff | Jan 31, 2010 | Challenge, Local stores
I’m still working off the buzz from last night’s Punch Contest we hosted at Omnivore Books, the latest in our popular series of friendly neighborhood food competitions. (Previous throwdowns included pie, fried chicken, and pumpkin.)
The rules were simple: free entry if you bring your punch, boozy or non (okay, they were all boozy, who were we kidding?), or pay $5 at the door to drink as much punch as you can handle. Everyone judges, and the winners split the door money.
There were no actual requirements for entry, you just had to show up. Which of course, made it slightly nerve-wracking for us when it was ten minutes ’til, and the punches still hadn’t arrived. It was down to the wire, but I’m happy to report that we had 10 completely unique and intriguing entries.
Turns out, when you host a punch contest, people are happy, because you are providing them with tasty adult beverages, and the company of friends and neighbors. Well done, us.
And now a look at some of the entries:
One major trend was ingenious home made ice rings. This one was a frozen gingerale ice block, others were filled with fruit, and a vintage tupperware mold made an appearance. I was also intrigued with the variety of serving dishes – from crystal punch bowls, to jugs, to an electric fountain (alas, we didn’t have electricity, but the thought was what counted.)
Some of the punches arrived already prepared, but many were putting the finishing touches before the drinking started:
And here, the winners making their Mission Gutter Juice. It was a collaborative process.
First Place went to Mission Gutter Juice – “the punch you hate to love” with twenty votes! Just four ingredients – Vodka, Bud LIght, Fresca, and Lemonade Mix.
Second Place went to Jetsetter Punch: Brandy, rum, cachaca, cara, green tea, pineapple, and nutmeg syrup.
Third Place to Kagetaka’s Grog: a spiced persimmon vodka.
And Fourth Place – we didn’t announce it, but it was tied for my favorite with the Kagetaka’s Grog: The Whiskey Sunrise, featuring freshly squeezed grapefruit, orange, other citrus, maraschino cherries and sour mix.
And the fun didn’t end after judging! This place was a party until closing, including the late coming 11th entry, who after showing up after the judging was over, graciously donated their raspberry adult beverage to keep the party going. Thanks guys!!!
The next contests are in the works, but you can be sure to see soon Food/Art puns (such as “Finnegan’s Cake”), a Cookie Competition, and bring your best Ethnic Fusion cuisine – think (Japanese + American ) moffles (mochi waffles), or maybe (Chinese + Jewish) 5 spice tsimmes? Ok, I don’t know, I’m leaving the creativity up to the contestants… Actually, 5 spice tsimmes sounds pretty good….
Omnivore Books Food Competitions
To get the official updates follow on twitter @omnivorebooks or sign up for the newsletter on the website.
by Sam Tackeff | Jan 29, 2010 | Farmers Market, Food Travel, Local stores
Yesterday was the Underground Farmers’ Market in San Francisco. My initial plan involved walking over to The Mission to get some exercise before gorging myself in the underground. Instead, I lazily took the MUNI to 18th street where on the way, I was “accidentally” seduced by a chalk board that boasted exciting flavors at Bi-rite Creamery. I couldn’t restrain myself. I ended up with a cone of earl gray, which I blissfully ate as I walked through the neighborhood. You know… to prime my stomach.
The SF Underground Farmers’ Market is an event that allows small time vendors to get their businesses off the ground and test the market with their wares. It’s been organized by Iso Rabins from Forage SF, who has done a brilliant job of putting together a great community of vendors and people looking to support the local food movement.
This location was in a moderately awesome space on Capp Street. (Up a mysteriously lit set of stairs, which evoked memories of basement raves at M.I.T. Yep. Nerd.) Despite arriving punctually at its 5pm opening, the place was already packed! I heard from Iso that he had a list of over 600 people signed up, and there were more registering at the door.
There was a plethora of options and the market was heavily skewed towards gently prepared foods: ranging from sauerkraut, kombucha, honey, chocolate, mushrooms, pies, lasagna, bread, and sandwiches. There was live music, families with small children, and plenty of happy, food lovin’ people to share the evening with. Fun!
My first big stop was to see Shakirah of Slow Jams (this lovely lady below, being interviewed on the camera). I heard tell that her Blood Orange and Meyer Lemon Marmalade was to die for, so I snatched one up before anyone else could get to them. I also managed to score the lone jar of her Milk Jam, which Jessica from the Golden Crust was using in some amazing cream puffs she was selling at the market.
Her jams are beautiful, as are the cute containers! Which is another trend I’d like to point out – the Underground Farmers’ Market was filled with simple, pleasantly aesthetic design. Not really a surprise, given that these entrepreneurial folks have a great sense of taste. Including the limited edition poster from local artist Philip Clark. (Really though. I considered buying one to spruce up the ol’ abode, but now, my apartment is only decorated in regret. Maybe next time Phil C.)
After making my initial rounds, I ended up purchasing a jar of raw local honey from Oakland, two Slow Jam jams, and a few bags of delicious Treat granola (which was stirred into my morning oatmeal with great success). While there, I ate a fair deal more than that, including my absolute favorite food of the evening: the corned beef sandwich from Pearl’s Kitchen, with lightly spread mustard on caraway bread. Pictured below is a woman holding said Manna from Heaven. Where my Jews at? Can’t these people open a deli in San Francisco? I’m pleading!
I could have eaten three of these.
Don’t miss out next time! SF Underground Farmers’ Market is gearing up to be a monthly event if Iso can swing it.
SF Underground Farmers’ Market
When: (Hopefully monthly)
Where: Secret-ish location, changes each time. (This last one was in the Mission at Capp and 17th)
How: It’s free! But sign up is required.
Sign up HERE to be on their mailing list.
by Sam Tackeff | Jan 28, 2010 | Cheese, Restaurants, Vegetables
I’ve only eaten about twenty pizzas at Cheeseboard this year. Yes, that’s right, I said twenty pizzas. And it’s a modest estimate. Now, if you’ve seen me recently, you will notice that I’m more than twenty pizzas thinner (a loose pizza to pound estimate) than last year, so it’s safe to say that this pizza has fit in perfectly fine with my healthy diet.
I’m a sucker for neighborhood food, and the pizza from Cheeseboard certainly qualifies. Cheeseboard is a co-op that has been going strong for decades. Most of my friends who grew up in Berkeley in the 80’s and 90’s have a parent or two who has been a part the collective. There is no boss, manager, or employees – it is worker owned. What does this mean practically?
Delicious pizza, of the freshest ingredients, served up by happy people who are integrally connected to the food. There is real stake in this product, and it shows.
Yes, I travel for my pizza. I love heading over the bridge to Berkeley – less than an hour from SF on public transit, including the short walk from BART. It’s peaceful, friendly, and let’s me get my hippy on.
The pizza at Cheeseboard is made fresh, from some of the highest quality ingredients. They are thin and crispy, and topped with the finest cheeses, including gruyere, goat cheese, feta, montalban, fresh mozzerella, to name a few. They are also topped with seasonal and local vegetables – and they are vegetarian, although even a devout carnivore would hardly notice the absence of meat.
This particular pizza was cremini mushroom, onion, mozzarella, and ricotta salata, topped with an arugula salad dressed in a lemony vinaigrette. Salad on a pizza? Light, refreshing, and balanced. Trust me, it’s wonderful.
Things to know about Cheeseboard:
There will be a line. It goes incredibly quickly, and it is worth it.
1. One pizza a day. No choices, you get what they have. (Part of the reason the line goes so quickly.)You can see what the pizza of the day is on their website, or by following (the unofficial, but totally reliable pizza of the day) on twitter. Or head in to be surprised. They have a few pizzas in heavier rotation, and particular favorites include:
** Roasted potatoes, onions, chile passilla, mozzarella and feta cheese, garlic olive oil, cilantro, key lime.
** Roasted cauliflower, caramelized onions, mozzarella and Montalban cheese, pistachios, garlic olive oil, fresh herbs
** Fresh corn and chile pasilla, onions, feta and mozzarella cheeses, garlic olive oil, cilantro and Mexican key lime.
There is also a salad of the day, and usually a fresh cookie, the best being the gingerbread cookie. They also offer a variety of tasty adult beverages, as well as kid friendly beverages, all of which of the all-natural and delicious variety.
This particular salad was mixed baby greens with blue cheese and walnuts, with a balsamic vinaigrette. One of my favorites. (I also have a particular fondness for coleslaw day.)
2. Cash only. The pizza is inexpensive – 20 dollars for a whole pizza, including tax and tip. You can also purchase by the slice ($2.50), or by half pizza, 3/4 pizza, etc. My advice for the best date? Take a 20 dollar bill, and you can get a half pizza ($10), a small salad ($3.50), a cookie ($2.00), maybe a drink, and a couple of dollars to tip the musicians.
Prepare in advance, or if need be, head down to the ATM – one a block away is Bank of America, but there is a Wells Fargo ATM a few blocks away in Andronico’s.
3. Live Music! The music is great, mostly jazz, and makes for a festive mood. Don’t forget to tip the musicians! They appreciate it! Yesterday was a smashing performance by The California Honeydrops – I polished off an extra slice of pizza just to hear some more of their music. (There were three more musicians jamming out of the photo…)
4. Don’t forget to head next door! Pick up some cheese to go! Next door at the Cheeseboard, you can immerse yourself in cheese heaven – and be sure to check out the discount cheese basket hanging from the counter (maybe I shouldn’t have shared that secret), and their selection of tasty breads and pastries. You can also purchase pizza from next door here to go, if the line at the pizza place looks impossible.
Berkeley Cheeseboard Pizza
(The Cheeseboard Collective)
Web: http://cheeseboardcollective.coop/
1512 Shattuck Ave. Berkeley.
Phone: 510-549-3055
Unofficial Twitter: http://twitter.com/cheeseboard
How to get there: A short walk from Downtown Berkeley Bart down Shattuck- (about 12 minutes) Just have someone point you towards the “Gourmet Ghetto”.
