While everyone is talking about classic hard-to-fulfill New Year’s resolutions like “lose 10 pounds!” and drinking less (wah!), why not focus on something that adds to your arsenal of culinary and wine skills instead? Below are our five picks for ways to increase your bragging rights.
Learn to Make Burrata
This is actually a dangerous skill to have, but you’ll be adored by anyone in your life for knowing how to make burrata. Urban Kitchen hosts classes at the Ferry Plaza Farmers Market at the Ferry Building on how to make burrata, along with yogurt, pickles, mead, and other classes, like butchery and backyard chickens (those last two are two separate classes, mind you). The burrata class is coming up on February 19th.
Read the full article by Marcia Gagliardi here.
By Jesse Hirsch
published: Tue., May 24 2011 @ 1:16PM
|These Pickles Don't Know They're Tonight's Appetizers.|
Urban Kitchen SF Happy Hour
Where: Hog and Rocks, 3431 19th St. (at San Carlos), 550-8627
When: Tues., May 24, 7:00-9:00 p.m.
Cost: Free appetizers; drink prices vary
The rundown: Urban Kitchen SF is a go-to for classes on beekeeping, backyard chickens, and all that other happy homesteading jazz. They do it nonprofit-style, and never turn away students for lack of loot, so tonight they're hosting a happy hour fundraiser. Besides the scintillating conversations you're sure to have ("My home-brewed kombucha just ate a puppy!"), there will be Hog and Rocks snacks and special drinks. Buy a pickle-backed whiskey shot (exactly what it sounds like) or a pink grapefruit tequila punch made with Happy Girlpreserves and all proceeds will go towards Urban Kitchen.
By Allie Pape on February 4, 2011
Beer lovers, rejoice! SF Beer Week is almost here, bringing nine days of suds-related fun and excitement to our fair city. From tastings to brewer meet-and-greets to pairing dinners, there's plenty to see and enjoy over the course of the week, and covering it all would be impossible. To help you navigate the festivities, here are a few events that caught our eye.
Housekeeping note: We've been getting a lot of anxious comments from readers interested in getting in on 7x7's party at Anchor Brewing, but that info isn't ready yet. Look for it on the site soon.
SF Brewers' Guild Opening Gala: If you're hoping to sample as many beers as possible, Beer Week's first event is the place to be. Over 35 Northern California breweries, including all of SF's major spots, will be offering tastes of their unique, rare, and collaboration offerings. They'll also have live music and snacks available for purchase. Tickets are available here. (Friday, February 11, 5-9 pm, at the Yerba Buena Center for the Arts, 701 Mission St., SOMA. Admission is $55 regular and $80 for VIPs.)
Small Batch, Big Thirst: Enjoy the pleasures of beer and food trucks in one great spot, as Le Truc and the Rib Whip team up to provide beer-friendly eats, and a coterie of small-batch brewers offer their wares. If the weather holds, it should be a fun al fresco party. (Saturday, February 12, 2 pm-12 am, at the Trucstop, 246 Ritch St., SOMA. Free admission; just pay for food and beer.)
Frickin' Firkin Tuesday: While Americans tend to drink our beer from kegs, the Brits prefer cask ales, which are unpasteurized, sometimes unfiltered, and served at a slightly warmer temperature. Taste how the cask treatment affects some of your favorite Moonlight and Lagunitas offerings, and enjoy small plates, when the Monk's Kettle takes over Heart on the 15th. It's a great opportunity to enjoy the Kettle's rare beers and tasty food in a big space that won't reach capacity as quickly as their home base. (Tuesday, February 15, 5-11 pm, at Heart, 1270 Valencia St., Mission. Free admission, but they'll be taking cash only for food and beer.)
Hops to Homebrew Workshop: As the head brewer for Mission Gastroclub, Eric Denman brews a lot of beer, providing as many as four different home concoctions for the Gastroclub's weekly dinners. If you're interested in learning how to make your own beer, join Urban Kitchen SF for a workshop with Denman at CUESA. Admission includes a full tutorial in both extract and all-grain brewing and an extract brewing kit to take home, and you're encouraged to bring something to drink while you watch. Register for the class here. (Thursday, February 17, 5:30-8 pm, at CUESA Dacor Teaching Kitchen, 1 Ferry Building, Embarcadero. Admission is $62, and sliding scale is available.)
18th Annual Toronado Barleywine Festival: The event around which Beer Week is based, this celebration of barleywines (yes, a type of beer) takes place at SF's original palace of beer. Over 40 varieties are available, and you can order them in small sizes so you don't get too plowed. (Saturday, February 19 and Sunday, February 20, 10 am-2 am, at Toronado, 547 Haight St., Lower Haight. Free admission; just pay for beer.)
Booze & Brew Brawl: Beer cocktails are fairly new players on the mixology market, so it should be fun to see what the city's top bartenders can come up with when asked to create their own beer concoctions. Firestone Walker will provide the beers, and St. George Spirits the booze, so it won't be too hard to mix up something tasty. If you can't make the culminating event, stop by at some point during Beer Week to try a few of the competitors; they'll be offered from the 11th on. (Monday, February 20, 9 pm-12 am, at 15 Romolo, 15 Romolo Place, North Beach. Free admission; just pay for cocktails.)
Read the rest of the article here.
Urban environments are great places for bars, nightlife, arts, food, and culture. They are also great places for neurosis, stress, and isolation. Why? Because people in cities keep fit-to-bursting work and social calendars that often ignore the daily and seasonal rhythms of nature, are constantly surrounded by machines and artificial light, and go home to apartment buildings where no one knows their next-door neighbors. The gist of it is that people in cities are detached from the natural environment. And those people in cities are us.
But guess what? We don't have to be. There are pockets of nature everywhere in San Francisco. They are our community gardens. There are more ways for you to get involved with those gardens than you could possibly take advantage of, but most of us don't know where to start.
Enter SF Refresh
, an initiative that will create all-day events in participating community gardens on six days in 2011 (see list at end). On those days, these local gardens will host free whole body care services and classes, including yoga, acupuncture, art-making, and food-making.
Read the rest of the article here
By Nicole Grant, January 5, 2011
A few months ago, I was wading through past lives at the Alemany Flea Market inspecting carpets and shimmy shams and bits and baubles and too many vases to count. A severe case of attention deficit disorder set in and we were just about to leave when something sparkled in my mind's eye. In that moment of clairvoyance I noticed a vintage pasta maker that someone's Italian grandmother must have cranked with gusto – just in need of a spit shine.
Admittedly, it's sat very prettily (and dustily) in my kitchen ever since, not being of much use at all. Seems a damn shame, especially since my former Italian roommate made the whole pasta making process look so easy – he would churn out fettuccine just as fast as we could help him eat it.
In a lucky turn of events, Urban Kitchen's line-up came out yesterday, and I signed up for their Fresh Pasta & Ricotta making class at the Ferry Building. With dough-to-go, I'll have no excuse not to try-this-at-home. Start boiling the water!
Photo by Yarden Sachs on Flickr
By Sean Timberlake, December 24, 2010
Twelve months, ten storylines: It's SFoodie's annual look back at the year in food.
At the far end of the spectrum from street food and fine dining, another trend exploded in the Bay Area in 2010: DIY food and urban homesteading.
One of the biggest evidences of the DIY food movement played out in blogs on a global scale: Tigress' Can Jam encouraged food bloggers everywhere to can a different ingredient every month, and hundreds took the bait, including San Franciscans Cam and Anita atMarried ...with Dinner, Paige of Canning with Kids in the South Bay, and Marin-based award-winning jam maker Shae of Hitchhiking to Heaven.Inspired by the likes of Oakland's Novella Carpenter (whose book, Farm City, came out in paperback in May 2010), scads of Bay Area residents took up animal husbandry in their homes. Chickens became all the rage; I can personally think of several friends who added coops to their backyards, including Gudrun ofKitchen Girl Cooks.
Of course this newfound interest created its own little economic bubble, and cottage industries popped up all around the bay. Nicole Kramer launchedFARMcurious, a one-stop shop for all things homesteady, and Her Majesty's Secret Beekeeper briefly brought beekeeping supplies to the heart of the Mission. Classes in everything from chutney to cheese making became abundant, at venues like 18 Reasons, Urban Kitchen SF, the Institute of Urban Homesteading, BioFuel Oasis, and Happy Girl Kitchen. There was a bumper crop of books from Bay Area writers: Rachel Saunders of Blue Chair Fruit released a hefty tome of jams and preserves; Vanessa Barrington taught us how to make everything D.I.Y. Delicious; and Karen Solomon got picked up for a sequel to her 2008 book Jam It, Pickle It, Cure It, due out in early 2011. Oh, and I launched Punk Domestics in July, with an aim to build a curated space for DIY-driven self-publishers everywhere.
Read more here.
Next week Urban Kitchen SF will be participating in the first-ever experience gift market in San Francisco! See below for our Vendor Spotlight and more details on the event.
Vendor Spotlight: Urban Kitchen SF
Posted by lcarey on Wednesday, December 1, 2010
"Ever wondered how Oakland-based Hodo Soy Beanery makes such delicate, silken tofu? Have you stopped to consider how mead is really made, what goes into great kimchi, or what’s actually in the sausage? Urban Kitchen will guide you handily through such intriguing DIY adventures, and you’ll leave with the inspiration and know-how to try it on your own.
Whether you join Urban Kitchen SF workshops at the Ferry Building or in the field, you’ll learn handy new skills and get closer to the source of what’s on your plate. You’ll also learn to love not just the finished product, but the pleasure of creating it yourself."
Read more here
, and check out the invitation below.
You're Invited to...
The Cure for the Common Gift Fare
Please join us at the first-ever annual SF experience gift market
on December 8! Meet local vendors and area foodie experts while sipping cocktails and discovering unique, hands-on gifts.
On tap: Urban Kitchen SF's own DIY food classes, as well as a plethora of other options, from glass blowing sessions and personal wine blending workshops to digital photography classes and custom design fragrances. Demos from each vendor (including several from a few of UKSF's most popular instructors) will help you navigate the many choices available and ensure that your holiday gift giving has a personal, one-of-a-kind touch.
Not only will you walk away with an incredible gift(s?), but you'll also get a preview of next year's UKSF line-up, thanks to our planned mini-workshops and an insider's look into our 2011 schedule. Visit the Curious Affair website
for more details on the event, including a full list of participating vendors.
What: An evening of cocktails, nibbles, and unique holiday shopping
When: Wednesday, December 8 from 5:00 - 9:00 p.m.
: Verdi Club
, 2424 Mariposa Street, San Francisco, CA 94110
By Allison Davis
Long before the dawn of refrigerators, people fermented food as a means of preserving it. Now, thanks to nutritional benefits such as so-called good bacteria — and an undying obsession with artisanal foods — it’s become trendy. Vanessa Barrington, a self-taught home cook and food writer, covers the history and preparation of several fermented and pickled dishes in her book, D.I.Y. Delicious: Recipes and Ideas for Simple Food from Scratch. Tonight she teaches about “the wild ferment” – the process of relying on naturally occurring bacteria (that's the good bacteria) in the air to start the process.
Fun with Ferments: Kimchi, Kraut, & Curtido covers just what its name suggests: the ever-popular Korean kimchi, traditional sauerkraut (which is associated with Germany but probably originated in China, according to Barrington), and the Salvadorian dish curtido, which is served with pupusas. You'll take home your own “starter” kimchi, one of the other two dishes, and recipes to make additional ferments in your own kitchen.