The backyard scene at Maison Premiere is a fun option for those sticking around for Labor Day Weekend
Instead of frantically searching for last minute getaways--or taking a crash course in barbecuing 101--you should focus instead on these food-related reasons to stick around the city for the long weekend, none of which involve TSA pat downs or rush hour traffic.
Part breath mints and part nose-clearing lozenge, Altoids was invented in the 1780s in England. The high dose of peppermint oil used in "The Curiously Strong Mints," as the advertising slogan went, was partly aimed at smokers whose taste buds had been blunted by pipe and cigar tobacco. In the U.K., Altoids were eventually manufactured by Callard & Bowser, which licensed it to the Mars subsidiary of the U.S. chewing gum manufacturer Wrigley.
But how to grow a brand known mainly for its anti-halitosis and medicinal properties? Turn it into candy. And that's what Mars did in 2006, introducing, contrary to logic, a strong breath mint coated in chocolate, manufacturing them in peppermint, ginger, and cinnamon flavors. The new brandlet had bombed by 2010 and been removed from the retail marketplace (though you can still buy a dark chocolate version on Amazon), but not before this series of four amazing TV commercials were introduced in 2007, by turns odd, hilarious, and slightly repulsive.
Pig Preparation at Jimmy's 43
People in town this weekend can learn how to prepare an entire pig from head to feet the way it's done in Mexico. The event begins on Sunday beginning at noon. Chef Zarela Martinez will show participants how to make chorizo, carnitas, carne adobada, tamales, manteca, pickled pig feet, and cueritos. Class includes lunch. Cost: $65
Bertha Mason will be serving pie at the Big Gay Ice Cream Shop this weekend
1. Big Gay Ice Cream
On Sunday, Doug Quint and Bryan Petroff over at the Big Gay Ice Cream Shop will be throwing a party in honor of Humphry Slocombe, the San Francisco ice cream shop with a newly released cookbook. Jake Godby and Sean Vahey will be there to sign copies and Big Gay Ice Cream will be giving out special treats. Event time: 4pm-6pm
2. New Amsterdam Market + Street Vendor Project New Amsterdam Market is joining forces with the Street Vendor Project Vendy Awards for a locally sourced food cart event. On Sunday, each participating vendor will be using greenmarket ingredients from local farms and meats from Marlow and Daughters and poultry from Bobo Poultry in their dishes. Specialties offers include: Taiwanese beef and kimchi dumplings by A-pous, Mexican egg and chorizo dumplings by Eggstravaganza, pork tamales by Guadelupes Tamales, chicken pupusas by Solber Pupusas, Jamaican Jerk Chicken by Veronica's Kitchen. Details after the jump.
You don't have to go far to get your hands on straight-from-Louisiana crawfish.
It's the second week of the Redhead's annual crawfish boil. Every Sunday until May 13, $30 will get you two pounds of crawfish, sausage, corn, potato, and artichoke. There will also be New Orleans's Abita Beers on tap.
After what seems like weeks of bad weather, Memorial Day weekend is finally upon us, which means a number of things: sunshine, road trips, and barbecue, to name a few. We're going to be unveiling Our 10 Best Barbecue Restaurants tomorrow, but why stop there? One of the best things about a long weekend is keeping everything easy and hassle-free, which is why we decided to compile our favorite "10 Best" lists for you to use as a handy guide for enjoying yourself. Whether you're traveling, staying put, or enjoying the warm weather, we've got you covered with the ultimate guide to 10 Bests for summer.
Purchased by Fork in the Road's San Francisco correspondent Tracy Van Dyk in the Hong Kong airport, the banana slicer is one kitchen utensil you can probably do without.
How hard is it to slice a banana? It takes 10 seconds and you can do it with a butter knife. Yet there is a special kitchen utensil to accomplish it. The banana slicer will take up lots of your limited drawer space, and require a certain dexterity to align it over the banana.
One of these pastries is also called "macaron," but which one?
We've spilled lots of ink lately on the difference between macaroons and macarons -- the former being sticky, coconut-based cookies popular for Passover, the latter cheerless-but-colorful sandwich cookies that taste something like Styrofoam. But on Good Friday at a new Lebanese bakery in Bay Ridge, a third type surfaced.