(y)our food choices™

After a few of these you'll be howling at the moon too.

We’re technically “on” the wagon, but we’ve enjoyed a few recent lapses. There have been the occasional cold cocktails we’ve sipped in the evening, in spite of earlier pledges to go sans booze “tonight”. On Saturday, the day of the Super Moon, the Earth’s celestial companion had a strange effect on our psyches. We ate lightly throughout the day, we cleaned and inventoried the pantry and our plan for the evening was to enjoy a little tea and some chocolate chip cookies while watching Weeds. In other words, the usual. Alas, we got a little thirsty for something shaken and gave in to our martini craving. Maybe it was the gravitational tug of Saturday’s Super Moon or, more likely, our recent lapses that made us give in to our liquor cabinet. Being short on gin, we used equal parts gin and vodka (Mountain Moon Vodka, perfect for the night), shaken, and instead of the traditional green olive or lemon twist we garnished with a kalamata olive and blood orange zest. This twist on a martini recipe takes inspiration from the super perigee moon and one of our favorite cool weather flavor combinations – orange and olive.

We won’t wait for the next Super Moon before we have another one of these thirst quenching martinis, but it will be another few weeks at least before we take another sip of anything quite so boozy. After all, we’re still on the wagon.

Super Moon Martini

1 oz Moon Moutain Vodka
1 oz Tanqueray Gin
1/4 oz dry vermouth
blood orange peel and kalamata olive for garnish

Add ice cubes to cocktail shaker, add booze, shake like hell, pour into chilled glass and garnish with blood orange peel and kalamata olives.

(y)our daily bread.

Bread is the staple of the world’s cultures. From every continent you’ll find a variation of bread in one form or another. Naan, bagels, peasant bread, etc. all have three ingredients in common; flour, water, and salt. In our first bread baking class we will teach you how to make a great no-knead bread, a pizza that doesn’t include the generic tomato sauce, a quick soda bread that takes less than an hour, and a quick flat bread. We’ll explain the difference between the different leavenings; yeast, baking soda, baking powder, and wild yeast. As well as, the different flours out on the market and how to utilize them in your home baking.

This class is for beginning and intermediate bakers who want to make a great loaf of bread without hours and days or preparation. Come prepared to play in the flour, eat the best pizza you can find in San Francisco (does anyone know of a great pizzeria in the city?), and leave with breakfast for the next day.

Our cooking tutorial will be held on Tuesday, March 29, from 6:30 – 9:00 pm and Tuesday, April 12, from 6:30-9:00 pm at Velcrow studio, 900 Tennessee Street #21 @20th St. in the Dogpatch district of San Francisco. Cost is $50 and includes detailed recipes for everything we prepare and serve.

Purchase your tickets at our Eventbrite page.

Be sure to hurry, as space is limited!