Purchased for $6.99/22 oz. bottle and poured into mason jar glasses.
by Peter Moore
Admittedly, chocolate and eggplant isn’t a combination that jumps to mind when you are contemplating dinner. I got the idea for it when I was thinking about recipes for our chocolate issue a couple of weeks ago. I was browsing for ideas and came across a recipe for red miso and chocolate brownies. I ended up going with the chocolate and fennel pollen brownies instead, but the more I thought about the combination, the more I thought it might work as a savory dish. I’ve used miso paste on roasted eggplant and chicken before. What about adding some chocolate? Hmm….
Former Bay Area resident Eric Slatkin first came to my attention as one of the co-founders of San Francisco’s Disposable Film Festival. He has since relocated to Los Angeles where he is the Creative Director of Content for Tastemade, among other creative projects. His “Thirsty For…” series of videos have long been essential food porn in my kitchen. I’m delighted that he has joined our EatDrinkFilms team to share this series, beginning with this Roman specialty: cioccolata calda; possibly the best hot chocolate you will ever have in your life! Continue reading
by Michael Guillén
Let’s keep it short and sweet this week, shall we? My Editor’s Pick of the week is San Francisco’s Commonwealth Club, which invites people to be in the know, and helps them be so through a variety of public programs, several including our three favorite passions: food, drink, and film. Continue reading