05.15.11 | Rena Buchgraber Slow Food SF Convivial Table, Slow Food SF Dinner Club, Uncategorized | No Comments » |
If you’ve ever grown your own tomatoes (or herbs or anything), you’re convinced that no others ever tasted this good. That was the sense we got at our last Convivial Table dinner at Pauline’s Wine bar (behind the famed pizza restaurant on Valencia). A San Francisco Staple for more than 20!) years, Sidney Weinstein and her winemaker husband Randy Nathan recently added this wine bar as a “laboratory” and place to highlight their very own wines. Gracious and enthusiastic hosts, they joined our group of 16 and told of the beginnings of Pauline’s, their gardens, farms and vineyard – and how a mediocre batch of Zinfandel was turned into a most delicious port. Passionate gardeners, they have added animals like goats and chickens over the years, and what started as some experimental winemaking at home has grown into a sophisticated selection of mostly Rhone-style reds that are used and sold in the restaurant and beyond.
Guests were welcomed with platters of oven-fresh pesto pizza, followed by a bounty of greens that included mache and watercress, alongside shredded celeriac and grapefruit pieces. Next up were roasted garden asparagus and boiled eggs from the Pauline chicken coop, served with aioli.
An important part of this evening was a tasting of three of Randy Nathan’s wines: an ‘09 “Cuvee” Rhone Blend, an ‘08 Sangiovese and, coming directly from the barrel, his ‘08 Mourvedre blend, to round out the dinner and contribute to the evening’s liveliness.
The complex and flavorful “Dirty Rice” dish featured ground lamb (and roasted peppers), again from their own production. To top it off, a Meyer lemon sorbet finished the meal with notes of lavender and those who stayed long enough were treated to a taste of his home-made port.
Their passion and dedication to quality palpable, Sidney and Randy have been true “Slow Fooders” for a long time, dividing their time between the gardens and restaurant. With the help of their phenomenal staff, they keep exploring and adding to an already well tested recipe: grow what you want to eat, serve what’s in season and enjoy what California has to offer. Pauline’s Pizza (and Wines) continues to impress and surprise and the convivial table we shared did no less.
01.25.11 | Uncategorized | No Comments » |
By: Darrow VW
A number of health and planning organizations came together to define the Principles of a Health, Sustainable Food System. http://www.planning.org/nationalcenters/health/foodprinciples.htm My favorite part is “Meets our current food and nutrition needs without compromising the ability of the system to meet the needs of future generations.” I think it’s such clear way to define sustainability. Perhaps they could have gone further and said that it also “strengthens the ability of the system to meet the needs of future generations.” What do you agree with? What would you add to it?
11.13.10 | Uncategorized | No Comments » |
In honor of World Diabetes Day and Native American Heritage month, Seva Foundation invites you to dine Thursday, Nov. 18th, at Bissap Baobab Restaurant in San Francisco’s Mission District. Proceeds from the evening will support Seva’s food revitalization projects in Native American communities nationwide. Make reservations and bring your friends! You can show up any time throughout the night and 20% of your bill will be donated to Seva’s work. Click here to learn more about this special dinner.
Seva Foundation was formed in 1978 with a mission to alleviate suffering caused by disease and poverty. Their approach is to build partnerships that respond to locally defined problems with culturally sustainable solutions. To learn about their Native American Community Health Program, and others, visit their website!
Edible East Bay recently published an article featuring Seva’s work with Intertribal Friendship House in Oakland, and stories from the Native village of Kiana, Alaska, where Seva is a partner in building ties to bridge food, health, and cultural heritage in the Inupiaq community. Read Reclaiming a Native Harvest.
11.12.10 | Uncategorized | No Comments » |
By: Laura O’Donohue
It’s time to find out! 40 Days of Fair Food is a blog started by young food justice advocates in San Francisco who, for Lent and into the future, will track who produces their food, and if those people are treated fairly.
What is fair? For the Fair Food 40 team, fair food is food produced by people who are treated according to UN Human Rights Standards while working.
They’ll be highlighting products each week that meet those standards and also products that don’t. This is a great opportunity to learn more about your food choices, and get involved! 40 Days of Fair Food will occasionally post Fair Food Challenges which I hope you take up (they include prizes!).
Keep reading 40 Days of Fair Food, and help us make sure the food we are supporting is good, clean and fair.
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