By Gary Meyer
Evolving menus. Sensual environment. Champagne and Oysters on the half shell. Since 1999 Foreign Cinema has been a magical destination for San Franciscans and international visitors. It is a place with an ever-changing menu for brunch, lunch, dinner and late night and is like no other restaurant you have ever enjoyed with its outdoor cinema and various unique rooms. You can even eat in the projection booth.
THE BIGGEST LITTLE FARM is a film that takes us through a wild ride of emotions with the team who have made Apricot Lane Farms a success under the guidance of Molly and John Chester. One of the most important end products is food and they have created many wonderful recipes. EatDrinkFilms is thrilled to have been given permission to offer some of them to you.
Traditional foods are the real, whole, unprocessed ingredients of our ancestor’s kitchens. These simple foods nourished us for centuries, before modern food processing turned our health upside down.
The Apricot Lane Farms believes in focusing on simple recipes with high quality ingredients- that’s really the heart of the traditional foods movement. Their culinary team, led by Molly Chester, is proud to share a few favorite recipes with you and your family to try at home.
by Jonathan Kiefer
The origin of AROUND THE SUN is this. My friend Oliver Krimpas and I had been trying to make a movie together for years. The plan was for me to write a script that he’d direct. After a false start with one project that couldn’t achieve liftoff, austere frugality seemed like the only way forward. I tried to think up some idea involving very few characters in mostly one locale. It was like the Mystery Box challenge: to take a few choice luck-of-the-draw ingredients, and a finite amount of time, and prepare a dish that Gordon Ramsay won’t spit out and yell at you for.
The Old World never stopped liking bitterness. I don’t know if it stems from having so many wars fought on their soil, or simply being exposed to it through permeable borders and colonialism. Americans appreciation of bitterness is limited at best. The United States is only reinforcing this flavor isolationism. I propose a tasty rebellion: drink bitter, don’t just be bitter.
The Thistlestop is both a pun and a marriage of the U.S. (rye) and Italy (Cynar) with citrus officiating. It is dry, bitter, and yet inspires a desire for another sip. It is also easy to make, and the artichoke derived Cynar is a great guest to have at your home bar.
Let’s make a Thistlestop:
By Vince Keenan
BREWMASTER (U.S.A., 2018). Douglas Tirola directed 2013’s HEY BARTENDER, a documentary about the classic cocktail renaissance. He tackles a similar subject with his latest film, on the burgeoning craft beer scene.
Dear Friends,
There’s an art to writing well – about food, film, or anything else that sparks a person’s passion. For Jonathan Gold, it’s the cafes, restaurants and food trucks, the sights, sounds and people of Los Angeles that inspire. The only food critic to win a Pulitzer Prize, the popular writer serves as the genial focus of the aptly yclept new documentary City of Gold. Gaetano Kazuo Maida and Patricia Unterman, Bay Area writers and Renaissance sorts, offer their insights into the film and its centerpiece in Critics Corner in this week’s edition of EatDrinkFilms. Continue reading
“I think it has a lot to do with that concept of killing the cool – that philosophy where once something becomes popular it has to be killed, and then you jump onto something else. At the end of the day, it’s really about trend.” – Linh Do
Linh Do tends bar. She has that up-close-and-personal relationship with trends, especially in the spirits world, as only one serving up sought-after intoxications can. I reached out to this wildly intelligent whisky enthusiast because I wanted to learn more about when, how and why Japanese whisky claimed blog, bar, liquor store and conversation spotlight.
by Risa Nye
Two things drew me to visit Spirit Works Distillery in Sebastopol: They serenade their barrels with music, and they have an all-female distillery team. Unusual on both counts, it was worth a trip out of town to get a closer look at the operation. As a bonus, getting there provided a scenic view of the vineyards and the acres of brilliant yellow mustard flowers that pop up every year at this time. Continue reading
by Daniel Barnes and Darcey Self-Barnes
Uncle Fester Batch #4 (Sudwerk) 9.3% ABV Available at Sudwerk Dock Store through Brewers Cut membership (16.9 oz. bottle) and poured into mini wine glasses. This barrel-aged doppelbock from Sudwerk.
Uncle Fester Batch #4 (Sudwerk)
9.3% ABV
Available at Sudwerk Dock Store through Brewers Cut membership (16.9 oz. bottle) and poured into mini wine glasses. Continue reading
by Michaela Kane Rodeno
Michaela Rodeno shares reflections from her pioneering career at the forefront of the wine industry in Napa Valley.
Tracing the arc of her career development from its unlikely beginnings in early 1970s Napa, when the wine industry was in its infancy, to being part of the two-person team that launched Domaine Chandon in the U.S., to her role as St. Supéry Winery’s first CEO, Rodeno has extensive wit and wisdom to share. Continue reading
