San Francisco’s reigning porn epicenter Kink.com has been really good about keeping its three or so daily porn shoots on the DL. So good in fact, that the building’s 38,000-square-foot “drill room” may play host to “community banquets, film festivals, farmers markets and youth sports events” before year’s end. The drill room is separate from the rooms where Kink’s porn activity goes down, so neighbors have recently become receptive to the idea. If the new community center function is approved by the Planning Department, veggie vendors could be rolling in record proximity to Kink’s vats of lube before year’s end. [Examiner]
18 reasons, and the coffee-tasting
Blind coffee tasting at 18 Reasons, San Francisco
18 Reasons is a non-profit organization located in the heart of the gourmet gulch in the Mission. It’s an organization that we here at MUS•e•YUM have grown to love. The group is dedicated to bringing the people of the community together, using food and food production as the thread that binds. In the tradition of family, friends & neighbors gathering around the table to share a meal and each other’s company, 18 Reasons hosts events that teach, enlighten, enliven and delight. I’ve met a lot of quality folk here, it’s just that kind of place. Here’s the Mission Statement:
18 Reasons brings people together to deepen our relationship to food and each other. Through an innovative community center and thought-provoking, fun programming, we inspire action and foster collaboration toward creating a just and sustainable food system.
18 Reasons has several events per month, of dizzying variety. Want to learn how to make cheese at home? How about a multi-course meal, each dish prepared with, and paired with, Chinese teas? Maybe you’ve had the desire to try urban farming (and you can) and didn’t know where to begin? 18 Reasons and their community of eaters and producers will help you. I love coffee but realized, I didn’t know that much about it. So when I saw a coffee tasting come up on the schedule, I jumped. (The cost is usually discounted for members, so much I decided to purchase a membership; I suggest you do, too!)
evaluating the aromas. . .
We blind-tasted 9 coffees. It was fun to conjure up adjectives to describe the nuances of the flavor profiles, which varied wildly from cup to cup. Of course, the event reminded me of a wine tasting but with a twist: interesting adjectives emerged that I’d never used when speaking about wine. Of a flavor profile, the best descriptive phrase of the evening was “hot, humid jungle”!
The tasting also differed from a typical wine tasting in another way. Because of the changes coffee undergoes during preparation, we wrote notes for each of 9 samples at four different stages of brewing. First, we described the fragrance of the grounds themselves and second, the aroma released after the pour (this was timed with precision). Third, we broke the surface of the coffee to release still more aroma, and described that. Last, we documented the taste. This involved a particular technique of aspirating the coffee, essentially a very quick suck from the spoon with a loud sssssssssssuppppppppp!
writing down our tasting notes
With 9 coffees side by side, it’s just so easy to appreciate the broad array of flavors that the varied beans deliver. There’s a surprising diversity out there. It’s amazing, too, to see how one’s experience of a particular coffee, one’s impression of it, changes from the moment you sniff the grounds, as compared to the first taste. And not only that, for each coffee the taste and aroma change over time, from bean to brew. Very cool stuff.
For fun events like this and so much more, check out the calendar of events at 18 Reasons and, go try one out!
the surface of the coffee is gorgeous, four minutes after the pour
18 Reasons
593 Guerrero at 18th Street
San Francisco, CA
info@18reasons.org
Burger News: Mission Bowling to bring back Mission Burger!
the Mission Burger
We’ve been searching San Francisco in search of the best burger. It’s been hard to find one quite as good as the now defunct, Mission Burger. (MUS•e•YUM report, here.) Elated we are to hear that Anthony Myint is bringing the burger back. And, the concept sounds fun. More destination eating in the Mission, and how much do we love this neighborhood!
Would you like to see some pictures of Mission Bowling Club as it’s getting built out? Mission Mission shows us the six shiny new bowling lanes being laid down. The bar top will also be made of a reclaimed lane, and please remember that Anthony Myint will be bringing the historically famous Mission Burger back from the dead. Lots to look forward to. Previous Mission Bowling Club coverage, here.
Link by:
The Whole Pie. on Vimeo
Enjoy. Do a little work. Eat.
This is the latest video in an ongoing series produced by the Bay Area’s Pie Ranch.
Pie Ranch is an educational farm whose mission is
to inspire and connect people to know the source of their food, and to work together to bring greater health to the food system from seed to table.
We here at MUS•e•YUM simply love them. Check out the first in the video series, previously posted on MUS•e•YUM, here.
Wise Sons pop into Ferry Building farmers’ market
Last year, Evan Bloom and Leo Beckerman saw opportunity in the lack of stellar Jewish cuisine in San Francisco, so they started the search for a restaurant space to house their Jewish deli concept, appropriately named Wise Sons.
Chile Pies Opens in the Castro, Chipotle Bonanza, More! – Friday Opening Report – Eater SF
Chile Pies Opens in the Castro, Chipotle Bonanza, More! – Friday Opening Report – Eater SF.
WE LOVE PIE! And, we love the NOPA location of Chile Pies and Ice Cream. Home of incredible crust and one of our favorite ice creams for a la mode, the local organic and wonderful Three Twins. Can’t wait to have both in the Castro.
Check out our homage to another pie establishment here. yes, we still think Pie is the new cupcake…
SF Street Food Festival Is This Saturday! Heres a Handy Guide – Street Food – Eater SF
SF Street Food Festival Is This Saturday! Heres a Handy Guide – Street Food – Eater SF.
MUS•e•YUM will be on the ground and reporting from the event. Check it out, not only will it bring together good people and amazing food, the proceeds go to charity, thanks to the San Francsico non-profit La Cocina.
Teach Pie.
It’s been nearly four years since my first trip to Mission Pie, a wonderful oasis for homespun dessert and savoury pies located in the Mission District of San Francisco. I was new to the food community then, and eager to learn more about it. I wanted to learn more about the provenance of the wonderful ingredients being used in the meals that I was enjoying. My eyes were being opened to the wealth that is the abundance of the Bay Area’s local produce.
I’d started taking photos, too, with my new digital camera and many of those pictures were of my food. I began to post photos of memorable meals on Flickr and Yelp, together with reviews of my experiences both good and bad. I wanted to document my excitement for what I was discovering and for what I was learning, all at the same time. And, I wanted to connect with others who shared my passion. And my passion was fed.
It’s funny now to think that something as quintessentially homespun as a warm-from-the-oven pie could be a novel new player on the bakery scene but then, it was. At a time when bakeries were vying for the top cupcake, a bakery devoted to the humble pie seemed novel and maybe even bold. No one was doing pie then. I sought out Mission Pie soon after it opened and on that visit, after tasting that perfectly cooked crust and the luminous brightness of the fruit inside, even then remarked to my friend that pie ‘just might be’ the new cupcake. Was I right? Maybe not quite on the grander scale but for me, it sure is! And I wanted to learn more. . .
What I also learned on this first visit made me love this business even more. Mission Pie is the retail outlet for a bigger picture and a bigger story. All the ingredients which comprise every one of those gorgeous pies comes from a ranch, the Pie Ranch, located outside the city on the San Mateo Coast. Bees make the honey, fruit falls from the trees, wheat is milled to flour, and the spirit, hard work and love of farmers and volunteers all come together there so that you and I may enjoy the fruits of their labor here, and I was- and am- blown away and moved by that concept.
Founded in 2002, The Pie Ranch is a working farm, not only producing food but producing change. Their mission (Mission Pie) is to feed and nourish the body, the mind, the consciousness and the broader community by educating people as to where their food comes from and how it gets to one’s table. The Ranch welcomes students from inner city schools and introduces them to the country, all the while teaching farming and an appreciation for where food comes from. They mentor adults who want to learn to farm sustainably.
So they’re doing far more than growing food or even making pies…they’re making a difference. You can see this passion in the eyes of every single person in this video and I invite you to check it out:
via Teach Pie. on Vimeo.
The Pie Ranch apprenticeship program gives apprentices the skills needed to become the next generation of successful farmers.
Pie Ranch is an education farm whose mission it is to inspire and connect people to know the source of their food, and to work together to bring greater health to the food system from seed to table.
pieranch.org/
Thanks to Nancy, Jered, Amy and all the apprentices and interns!
Mission Pie
2901 Mission St
San Francisco, CA 94110
(415) 282-1500Hours:
Mon-Thu 7 am – 9 pm
Fri 7 am – 10 pm
Sat 8 am – 10 pm
Sun 9 am – 9 pm
a foodie news roundup for you!
Starting with our friends at Mission Mission, news of a new restaurant coming to the MUS•e•YUM backyard, on 24th Street! We already had Rosamunde for top quality sausages, Mission Pie for the ultimate dessert pie and Humphry Slocombe’s for the ice cream. . . this restaurant puts all three foods into one space! One stop shopping we say…
Homemade sausages and homemade pies coming to former Discolandia space « Mission Mission.
We miss Capri in the Castro. It was a great pocket restaurant for a family style dinner that didn’t break the bank. One could always count on the surly waiter for a funny if not scandalous quip… has he asked everyone to take their shirts off at one point or another? Since the demise of Capri we’ve wondered what would take her place. Tablehopper has the scoop. Spanish! The name, Canela. We love the concept, especially the idea that they’ll have space for casual dropping in to take an espresso… very european indeed!
Details on Canela, Opening Soon in the Castro
More of our favorite things, Chocolate, wine, cheese and charcuterie and in one very cool up and coming neighborhood, the Dogpatch. Very close to our favorite ice cream spot, Mr and Mrs Miscellaneous:
Recchiuti Confections will take over the former Piccino space, 801 22nd Street:
http://sf.eater.com/archives/2011/07/27/plywood_report_10.php
Details on Canela, Opening Soon in the Castro
The latest in Burger News:
We like Super Duper a lot. It’s definitely grown up since it opened a year ago in the Castro. While at first it seemed like a very good (and more expensive) version of an In and Out Burger (thin patties and thin-cut fries, made with very fresh, high-quality ingredients) they ‘ve added some interesting, larger burgers to the menu as well as some great ice cream desserts made with Strauss organics. Success has lead to expansion, not only to Market Street but now, the Marina:
Super Duper Takes Over Johnny Rockets in the Marina
and before the much anticipated Umami Burger opens in Cow Hollow, plans are already underway for an Umami location in the Mission, our backyard here at MUS•e•YUM.
our favorite coffee destination, Sightglass, set to open cafe space 11 July
Interior of the new Sightglass Coffee space, photo courtesy of Tablehopper.com
Straight from local food authority Tablehopper comes some news for which we’ve been eagerly waiting here at MUS•e•YUM, not in the least because their location is but blocks away from the Mission Street office! Yes, after one cup of Sightglass Coffee and we were hooked. In our estimation it’s the best cup of coffee in the city (click here for our first review). Up until now the coffee has been served up from a kiosk on 7th Street near Folsom, housed in a loading dock that is tucked into a nondescript part of a nondescript industrial block. Sightglass has been building-out the space next door, however, over the past several months. Curious we were and after taking several peeks through the curtain, we’ve followed the development in its progress, as the immense warehouse space morphs to coffee Mecca. The centerpiece is a towering roaster, gleaming under the skylights that bring ample light into the two-tiered, lofted room. Beautiful. What you need to know is this: not only will the space be as impressive a space as the coffee is rich (it’s roasted on the spot after all), they’ll also serve baked goods from two of the hottest sources in town, Tell Tale Preserve Co. and Hooker’s Sweet Treats. Everything comes together here: Industrial chic, fabulous coffee and great desserts… so get thee there! Here’s the full article by Tablehopper, with all the sumptuous details and photos:
http://www.tablehopper.com/chatterbox/sightglass-ready-to-open-its-spacious-cafe-and-roastery/
Sightglass Coffee
270 7th St. at Folsom
SOMA
Hours: Mon-Sat 7am-7pm, Sun 8am-6pm
415-861-1313.
Off The Grid’s 1st Theme Party: “Hot Food, Cold Nights” – Food Trucks – Eater SF
Off The Grid’s 1st Theme Party: “Hot Food, Cold Nights” – Food Trucks – Eater SF.
The folks at Off the Grid are mixing up the formula this week with Hot Food, Cold Nights, a new way of experiencing this food truck mash up we first told you about here. Rather than pay as you go, the price of one admission ticket will get you a food item at each truck once you’re in, and only 100 tickets will be sold. $35.
Saturday 2 July, McCoppin Hub,
Umami Burger Seals The Deal on Union Street – Northern Migrations – Eater SF
Umami Burger Seals The Deal on Union Street – Northern Migrations – Eater SF.
Reposted from the EaterSF, the latest on the LA Burger chain’s Bay Area debut. Of note to us here at MUS•e•YUM H.Q. talk of a Mission outpost.
super hot farmer’s market in development for the Mission
We San Franciscans do love our farmer’s markets so how could we not love having a new one . . . best of all not too far from MUS•e•YUM HQ! There is sort of a catch to this one, though, and we don’t know that there’s another market out there quite like it. So, straight from the “only in San Francisco” files . . . (but you have to love how integrated our little society is;-) comes this little story out of Eater SF. . . check out the size of those melons!!!
burger-truck face off. That’s right.
We’ve been wondering why this city full of food trucks didn’t have one devoted to the burger (hmm!) and now, lo and behold, we have two! Here’s the scoop, straight from SF EATER. Of note, the second truck they mention, Doc’s By the Bay, also has a vegetarian option that sounds kinda good, actually…
These guys can be found (among other locations) at some of the Off the Grid hotspots, check the OTG website for details (for more Off the Grid commentary, jump here)
Burger Truck Faceoff 2011: Doc’s of the Bay vs. Fivetenburger
Friday, May 13, 2011, by Carolyn Alburger
In the great tradition of January’s BBQ Truck faceoff, we now bring you Burger Truck Faceoff 2011. We’ve heard numerous complaints about the lack of burger-wielding food trucks in San Francisco of late. And soon, where there were none, there shall be two—both of them flipping burgers to-order from an on-truck griddle. As Zak Silverman’s Doc’s of the Bay deals with its public hearings for two future Mission locations, we learn of new player Fivetenburger, suiting up for action. Both burger vehicles will be rolling up to Off the Grid’s Civic Center edition for the next two Tuesdays. So consider it your fleeting chance to try the contenders side-by-side. Behold now, the vitals for each.
1) Fivetenburger
Mastermind: San Antonio-native and former Bar Johnny chef Roland Robles
Burger Style: Choice of grain-fed Golden Gate Meats or Eel River Ranch 100% grass-fed ground beef on a proprietary North Beach Bakery Co. bun Robles “spent months perfecting”
Special Sauce?: Yes. Housemade spicy mustard, garlic mayo and a “secret spice mix”
Location: Off the Grid, Civic Center
The Extras: A cage-free egg, applewood bacon or garlic fries can be added to each order.
Twitter, Facebook, website
2) Doc’s of the Bay
Mastermind: New Jersey-native Zak Silverman
Burger Style: Organic black Angus beef, Mid-Western smashburger technique
Special Sauce?: Yes. Housemade ketchup and a special ratio of minced onions worked into each patty
Location: Washington St. by the TransAmerica building, Off the Grid, Civic Center on Tuesdays, every other Sunday outside Homestead, possibly two locations in the Mission next month
The Extras: Doc’s has a black bean veggie burger that’s been driving vegetarians crazy
San Francisco’s Favorite Burger, 4505 Meats
As if hearing our call here at MUS•e•YUM for the Best Burger in San Francisco, the fine fellows over at SF Eater have mobilized the entire city (and their fancy-shmancy number crunching servers) to scientifically determine just that! The winner? -no surprise here: celebrity chef and food concept innovator Ryann Starr and his 4505 Meats. Starr is a busy guy, running 4505 Meats at the Ferry Building on Thursdays as well as other pop up venues (like his fabulous turkey lunch right before Thanksgiving in Hayes Valley, link here) and the scrumptious 3-SUM Food Truck which you can find at various Off the Grid venues around town.
http://sf.eater.com/archives/2011/04/29/4505_meats_new_school_burger_wins_big.php
4505 Meats “New School” Burger Wins Big!
Friday, April 29, 2011, by Laura Beck
4505 Meats won the Best Burger in the SF Bay Area Burger Brackets showdown! You go, girl. Congrats to 4505 Meats team and congrats to all of our restaurants and voters. You’re all the real winners here. I think.4505 Meats Burger [Photo: HamBlogger]
Smitten is OPEN…YAY!
We’ve been waiting a while for this one. Smitten, center of a lot of buzz in the local ice cream scene (check out our Smitten post, here), is finally open for business in the fledgling Hayes Valley Proxy project, soon to be THE hot summer foodie destination (coming, a beer garden by Suppenkuche and a pizza kiosk by Delfina, among others) Smitten dishes out the freshest ice cream you can buy anywhere: it’s made to order using a fantastic liquid nitrogen freezing system that whizzes and smokes and delivers decadent deliciousness right before your very eyes!
Check out this article in the Daily Candy and stay tuned for our on-the-ground coverage, coming soon;-) Homemade pizzelle cones…
Smitten Ice Cream Shop Opens in Hayes Valley
Made-to-Order Scoops in 60 Seconds
Time was, seeing Smitten’s Red Flyer wagon around town meant one thing: sprinting after it for a scoop of ice cream like you hadn’t eaten in days.
Hang up your running shoes and park it on a milk crate in the Hayes Valley Proxy Project instead. That’s where Smitten just opened a shop.
Owner Robyn Sue Goldman’s innovative liquid-nitrogen machine (the Kelvin) means each scoop is made one at a time, in just a minute. The freshest in-season ingredients and creative flavor combos (maple brown sugar butternut squash and candied pecans; banana chocolate chunk; strawberry and white balsamic) top even your childhood ice cream fantasies.
For now, order a cup of the speedy treat; homemade pizzelle cones and cookie sandos are on the way. No matter what flavor you choose, consider Smitten a justifiable detour in your diet.
Smitten Ice Cream, 432 Octavia Street, at Linden Street, suite 1a (415-863-1518 or smittenicecream.com).
San Francisco Travel Guide: In the Magazine : bonappetit.com
Here’s a great list of San Francisco restaurants to experience. We can vouch for Commonwealth, and we’re eager to try more on the list! Click here :
San Francisco Travel Guide: In the Magazine : bonappetit.com.
Forthcoming Hayes Valley Ice-Creamery Sounds Like a Foodie Event Horizon – SFist
((SHARE from SFist.com))
“This afternoon, EaterSF takes a look at the construction of Smitten, which could very well be the most densely buzzword-packed restaurant to date. Once you start reading the description, it becomes impossible to turn back no matter how badly you want to. Observe:
Smitten is a made-to-order (slow food: check), liquid nitrogen (molecular gastronomy: check) ice cream shop (frozen dairy products: check) built inside of a recycled shipping container (food truck: check, kinda) that has been dropped in to an empty lot in Hayes Valley (neighborhood revitalization by way of dessert: check). What’s more, the shop’s owner started off with just one liquid nitrogen ice cream machine in a red wagon in the park (food cart: check). That was way back in 2009, even. When people still wanted to eat food at tables. And before you ask: Salted Caramel is on the menu (check).
Still, as much as we’d like to be annoyed by all this, the idea of slobbering all over a handmade pizzelle cone topped with “one of the purest commercial ice creams out there”, some sweaty October afternoon does seem kind of pleasant, doesn’t it? At least it’s not another fro-yo place, right? That would be too L.A.”
via Forthcoming Hayes Valley Ice-Creamery Sounds Like a Foodie Event Horizon – SFist.
What To Expect at Smitten, Liquid Nitrogen Ice Cream Shop – Plywood Special – Eater SF
What To Expect at Smitten, Liquid Nitrogen Ice Cream Shop – Plywood Special – Eater SF.
Anxiously awaiting the arrival of what could be the best ice cream store in the City… Smitten. Check out the story linked above for the details about this venture, which will entail ice cream made-to-order with one of four liquid nitrogen ice cream machines. Smitten is part of a greater project called the Hayes Valley Proxy, a network of shipping containers that will form a food court of sorts in this very cool SF neighborhood.
From Delfina Pizza to a Suppenkuche beer garden, this is going to be an excellent foodie destination!
Snap Good Photos in Restaurants
link to norecipes.com post
Here’s a great article from one of our favorite food blogs, [No Recipes]. Marc Matsumoto is not only a photographer but an artist when it comes to preparing food. You can’t ask for food photography tips from a more knowledgeable source! LOVE the tip about balancing your point and shoot camera on a water glass in low light conditions. Check it out:
Snap Good Photos in Restaurants.
(disclaimer: it’s unabashedly a commercial for Sony products too, and we make no endorsement of them here…never used them. Delfina Restaurant on the other hand, we LOVE. You should go there;-)
Marc also happens to be a gifted writer. He cooks improvisationally, hence the name of the blog, and the narrative of his posts is as much about his day, his inspiration and his process as it is about the food. We love the way he weaves food, socializing and a moment in time together, reminding us why we love to cook and . . . celebrate food.
But darn, he shot this video mere blocks from MUS•e•YUM H.Q. So bummed to have missed out on meeting him in person. Marc, come back! We’ll take you to Starstream on the company expense account!
FREE DONUTS. FREE BEER.
Meyer lemon and huckleberry donut from Dynamo Donuts, SF
Dear readers you know we’re all over this event: Dynamo Donuts has teamed up with Project Open Hand for what could be the event of the year. On Friday March 18th, at Dynamo Donuts on 24th, you will get yes, free donuts and free beer from 4-6. Be assured, it’s the good stuff. . . you’ll already know Dynamo Donuts rock as evidenced by some pictures we’ve previously posted, here and here, and the beer will be a craft brew from Austria, Stiegl.
You’ll know from a previous MUS•e•YUM post that Project Open Hand has a track record for teaming up with foodie-favorite hotspots in town, like Humphry Slocombe Ice Cream, which is right down the street from Dynamo, on Harrison.
Here’s the story, as published on Facebook:
We are excited to announce a new collaborative effort with Dynamo Donuts. On Friday, March 18th, Dynamo Donuts will launch their newest doughnut flavor, Open Hand Peanut Butter Banana. To celebrate the flavor’s debut, we will give away FREE doughnuts paired with FREE Stiegl beer, an Austrian specialty, on March 18th from 4-6pm at the bakery on 2760 24th Street. Come out and celebrate a delicious treat that benefits your cherished San Francisco non-profit organization. It’s eating for a good cause!
*Guests will be invited to name the new doughnut. The individual who comes up with the winning name will receive an incredible prize!
We hope to see you there!
this is a dynamo donut
we love this hot new foodie website, Deep Dishing by the gorgeous Marcia G.
:^)
There’s a hot new foodie website on the interwebs, and it just launched today. It’s called Deep Dishing and it’s the brainchild of Marcia Gagliardi of Tablehopper fame (((our OTHER favorite foodie website 
))
What do we love about the site? It provides the reader a fast way to find out which restaurants are trending right now, and an easy way to look up the ‘fan-favorite’ dishes on each of those menus. Need a recommendation for a…? There’s an active forum that delves into such consequential questions as “Where’s the best croissant?” and apropos a previous post on this blog, “Where’s the best burger???” Now, we know.
And thankfully on Deep Dishing, there are lots, and lots of pictures of those menu items and, as everyone knows, we here at MUS•e•YUM do love our food porn;-)
Best of luck Marcia! It’s lookin’ hot!
PS: if you look carefully enough through the image galleries on DeepDishing, you just might find some familiar photos . . .
Orsons Ian Adams, S.F.s Newest Bartender to Watch – San Francisco Restaurants and Dining – SFoodie
MUS•e•YUM can watch this guy for days… article share from SFWeekly.com:
Orsons Ian Adams, S.F.s Newest Bartender to Watch – San Francisco Restaurants and Dining – SFoodie.
Orson first drew me through its doors 3 years ago when it opened, back when Jackie Patterson was running the bar show. It was a time when Patterson was honing her personal style and gaining accolades for her original creations. A highlight of the Patterson era was the first Bourbon and Bacon dinner during Cocktail Week in 2008, a staggering seven-course/seven-cocktail chunk of piggy awesomeness ― no surprise when you consider that, besides Jackie behind the bar, there was Luis Villavelazquez (Les Elements) as pastry chef, Ryan Farr (4505 Meats) as chef de cuisine (serving his now famous chicharrones as an amuse), and chef Elizabeth Falkner herself in the house, making the magic happen.
Since then, the bar has had its ups and downs. Lately, new bar manager Ian Adams has been quietly creating new and inspired cocktails, making Orson S.F.’s most exciting undiscovered bar gem. SFoodie featuredThe Kitchenlast week, and rightly so: Adams’ herbaceous drink is both refreshing and restorative. Personally, the drink we have a hard time not ordering is Ichi the Killer, a combination of rye whiskey, Torani amer, pomegranate-pink peppercorn syrup, Peychaud’s bitters, and a flamed orange peel.
|
|
|
|
Taking full advantage of Orson’s pastry department, Adams crafts some really interesting flavor combinations. The Tabla Beet Science, which he created for a Scharffenberger event, combines bourbon, beet-peach gastrique, and Angostura-bruléed Manhattan beets. Assistance for Adams’ syrups and compotes comes from 19-year-old prodigy pastry chef Maya Erickson. If you have any doubt about the amount of ass she can kick, try her Breakfast of Champions dessert: cinnamon toast ice cream with chunks of caramel French toast mixed in.
Adams got his start as a barback at L.A.’s Viper Room, where he picked up work between trumpet gigs and attending music school. “The trumpet playing and bartending are very much intertwined,” he tells SFoodie. “I have always told people that I fell in love with bartending when I discovered how similar it was to performance art: create something, interact with your audience, and sell your product.” Consider us sold.
Orson:508 Fourth St. (at Bryant), 777-1508.
best concert at an ice cream shop, 2010: Jane Wiedlin plays Humphry Slocombe with special guest, Big Gay Ice Cream Truck
Humphry Slocombe‘s played host to a birthday party- slash- ice-cream-mashup this summer, 22 August, and the result of this hot-mess conflagration-of-coolness turned out to be one of the most memorable parties of the year. The birthday boy was Doug Quint of the infamous Big Gay Ice Cream Truck. Haven’t heard of it yet? It’s a roving ice cream truck out of New York, and it has a cult following there. The man himself chose Humphry Slocombe’s as the site of his party, and dished up a special flavor on-the-spot, Tranny Smackdown:
(“tranny padding” (shortbread baked by Humphry’s Jake Godby), Slocombe strawberry ice cream and marshmallow fluff, smeared “mascara” (dark chocolate sauce), and smeared “lipstick” (Amarena cherry sauce), all topped with Trix cereal.)
Add to the mix Quint’s long-time friend, rocker and former Go-Go Jane Wiedlin, who lives in the Mission(!!) and who, in the column of coolest. birthday. present. ever. debuted her new song Big Gay Ice Cream Truck, a gift for Quint (which you can download on iTunes here)
Rounding out the glamouratti: Yay! Sprinkles and Beach Blanket Babylon were on hand to provide the requisite chic flair, together with lots (and lots) of rainbow balloons…
Beach Blanket Babylon at Humphry Slocombe's
Birthday party at Humphry Slocombe's
Humphry Slocombe Ice Cream, the Mission, SF
share: more news from sfeater re:Hayes Valley Proxy Plan
According to SF Eater reporting, we’ll start to see the first vendors rolling out their businesses @ the Hayes Valley Proxy Project by the end of this month. Looking forward to seeing just how this innovative space will evolve! With vendors like Smitten Ice Cream, Suppenkuche, 4505 Meats and Pizzeria Delfina, the project planners hold the bar high. This is going to be destination dining folks; don’t miss this one. Together with Hayes Valley Farm, Ecstasy, and See Saw, there’s a lot going on in this dynamic neighborhood!
Sounds as if Hayes Valley’s game-changing Proxy Project, which we last heard was rolling out in December with some 4505 Meats action, is now maybe hopefully going to start rolling out this month. SFoodie has the latest on its planned pop-up installment, wherein a series of guest chefs and possibly La Cocina businesses would pop-up in one of the architectural pods created by modified shipping containers. As far as the length of each chef stint goes: “It could be for a week, a month, or even just a night or two.” As of today the roll-out schedule for the other Proxy businesses is as follows: Smitten Ice Cream and Ritual Coffee in January, Suppenküche’s Biergarten in March, then 4505 Meats, the pop-up gigs and finally Pizzeria Delfina.
