Hank says, “This is it. The LAST decent clamming tide until autumn. So if you want to find some clams, you’ll need to take a day off. Yeah, I know it’s tough, but the good tides are all mid-week. So I am organizing a mid-week clamming trip on TUESDAY, June 5. ”

Dead low tide is at 6:53 a.m., which means we’d need to be at the clamming ground at 6 a.m. sharp.

Here’s the plan: We gather at the clamming grounds bright and early. We should have about 2 hours to dig. After that, we swing over to a nearby coffee shop for The Nectar of Life and some breakfast. Then I show you how to clean your clams and offer some of the best ways to cook them.

This trip is limited to 10 people, and you will need to buy a California fishing license to clam. Cost: $45, includes clamming, food and a copy of Hunt, Gather, Cook: Finding the Forgotten Feast. I’ll also have some snacks for us all, too (charcuterie, cheese, bread and homemade pickles).

Email at scrbblr AT hotmail DOT com to register.

Christina describes her inspiration:
“The first thing I noticed when I looked through DIY Delicious: Recipes and Ideas for Simple Food from Scratch was the beautiful photography by Sara Remington. I started to get excited (I want to learn how to make mustard!) – then nervous – (Where do I find powdered yogurt starter?) – and excited again – (I know how to make fresh pasta!). This will be the next selection for the (Cook)Book Club. After you buy or borrow the book, all you have to do is choose a recipe and bring the prepared dish to Mosswood Park for a DIY potluck. For example, if one of us decides to take on the Half Wheat Sourdough Bread recipe, maybe someone else can make Fig-Rosemary Jam and another person can bring Mustard and Bourbon-Glazed Pork Roast – then we can make sandwiches!”

The author, Vanessa Barrington, lives in the area and will be joining for lunch. Sign up here.

Free!

Join an all-star lineup of bartenders and chefs while you enjoy 2 full-sized signature cocktails made with Herradura Tequila, 10 sample-sized drinks, and hors d’oeuvres — all featuring fresh farmers market produce.

Participating Bartenders include:
Brian Means, 5th Floor
Edgar Tamayo, Azucar
Matt Harrison, Delarosa
Usman Chaudhary & Fatima Wehidy, Dosa
Sevan Arandeda, Forbidden Island
Alex Smith, Honor Bar
Keli Rivers, Hotsy Totsy
Alan Chen, Ice Cream Bar
Allison Webber, Jasper’s Corner Tap
Claire Sprouse, Rickhouse
Vita Simone, The New Easy

Joel Baker, Tres

Jill Weiner, 15 Romolo

Fine Spirits Provided by:

Herradura Tequila
FAIR Spirits
Veev Acai Spirit
Hornitos Plata Tequila
Rhuby—a Rhubarb Spirit from Art in the Age
Casa Noble Organic Tequila
La Pinta Pomegranate Tequila
Karlsson’s Gold Vodka
Benedictine
pür•likör williams, pear liqueur
St. George Breaking and Entering Bourbon
Hangar One Kaffir Lime Vodka

Participating Restaurants Coming Soon!

Get your tickets today!

THE FIVE FARMS: Guests will be treated to an epic pork feast of five whole heritage pigs prepared by five chefs and wines from five family wineries, including Arnot‐Roberts, Elk Cove, K Vintners, Matthiasson and Scholium Project. The evening will also include wines from event sponsors SALDO, Sokol Blosser, Cornerstone Cellars and Simi, a butcher demonstration from David the Butcher of Marina Meats, an interactive tasting contest with 2011 Grand Cochon Winners , John Stewart and Le Creuset. Sample great beers from Anchor Brewing, tastings of Chinaco Tequila, indulge in the “Perfect Manhattan” Cochon 555 Bar with Daniel Hyatt of Alembic featuring five craft American spirits including Templeton Rye, Hirsch, Angel’s Envy, Eagle Rare, Buffalo Trace, Hudson Whiskey’s Baby Bourbon and Luxardo. In preview of Cochon’s new Labor Day event, Ronnie New of Magnolia Brewery will serve up a Heritage BBQ whole hog family meal. The feast will conclude with a 25th anniversary champagne toast to the James Beard Foundation, sponsored by Laurent‐Perrier Champagne, now celebrating its 200th year. In addition, we will offer an exclusive chocolate experience from Xocolatl de David and cold‐brew from Safari Cup Coffee.

Tickets and info
Location Fairmont Hotel on Nob Hill

Sampies with ingredients sourced from Pie Ranch in Pescadero and other vittles formed by the bakers of Companion Bakeshop. Portions of the proceeds from this event will go to Pie Ranch’s many educational program offerings and tickets cost $16 per guest. Tickets are limited
for our tiny bakeshop and are available online by visiting CompanionPieSocial.eventbrite.com .

Please contact CompanionBakers@gmail.com or call 831-252-2253 with any questions.

Here in San Francisco, Epicuring is teaming up with CUESA and Sprouts to bring Food Revolution Day to the Ferry Building. Our day is perfect for families and anyone interested in supporting the mission of Food Revolution Day.

Or Host your own Food Revolution Day Event:

While we hope you will stop by our event, we also want to encourage all of you to get involved by hosting your own Food Revolution dinner or event, or supporting other events around your area.

This website makes it super easy to create your own Food Revolution Day event and invite all your friends. Your guests can then “pay admission” (a donation to food education) straight to the website.

Not sure what to make for dinner? Use one of Jamie Oliver’s featured recipes or one written by a member of our global community!

Whatever you are doing on May 19th, we hope you all find some way to celebrate food education. Please share with us on Facebook and tweet your Food Revolution Day activities! @epicuring

Read more about Food Revolution Day!

We hope to see you on May 19th at the Ferry Building!

Maya, Laiko & Susie

About: Food Revolution Day aims to change the way people eat by educating every child about food, giving families the skills and knowledge to cook again, and motivating people to stand up for their rights to better food, which in turn will fight the epidemic of diet-related diseases.

Schools, businesses, chefs, restaurants, schools and food-lovers all over the world are getting together to raise awareness and fundraise for food education programs. Any proceeds from the day’s events will go towards food education kits for schools all over the world.

Register

The 15th annual Anderson Valley Pinot Noir Festival is a mecca for serious pinot noir fans.  The three-day festival begins on  Friday with an all-day technical seminar covering topics as diverse as winery wastewater recycling, viticultural techniques on taste, a regional comparison of Oregon and Anderson Valley geology and advancements in wine cave technology.  The ever-popular Grand Tasting on Saturday features over 40 pinot noir producers from California, live music and plenty of tasty dishes.  The fest closes on Sunday with leisurely open houses at 22 Anderson Valley wineries.

The Grand Tasting is almost sold out.

For more information, visit the Anderson Valley Winegrowers website.

May 19th is the 1st annual International Food Revolution Day and we at Epicuring have been working with the Jamie Oliver Foundation and CUESA on a day of events that brings the Bay Area community together. Through this day of action, schools around the world will receive Food Education Boxes.

YOU can be a part of this wonderful day by stopping by the Ferry Building and joining one of our fun mini-events we organized with CUESA and FRD such as:

TWO tours of the Farmers Market with a knowledgeable guide (8 AM and 9:00AM): Meet us at the CUESA Classroom at the Ferry Plaza Farmers Market for a full day of FREE activities. (It’s the big white tent at the front of the building, north side):

• Tour the Ferry Plaza Farmers Market with a knowledgeable Jamie Oliver Food Revolution guide
• Shop for ingredients for a Food Revolution seasonal recipe
• Meet the market’s farmers and explore seasonal produce to make your own Food Revolution dinner
• Pick up free recipes at the CUESA Classroom

10:00am: A free cooking demo and tasting featuring Sprouts Cooking Club and chef Nicolai Lipscomb from Fifth Floor restaurant and learn more about Food Revolution Day. We want to extend an extra special invitation to our junior Epicurators to join us.

Plus two more CUESA Cooking Demos (11AM and 11:45AM) at the CUESA Classroom

CUESA’s Seasonal Cooking Demos with David Bastide of Left Bank San Jose (11 am) and Rick Koplau of Lone Eagle Grille (11:45 am)

CUESA’s Schoolyard to Market – 8 am to 2 pm

Support garden-based learning and edible education by shopping at the Schoolyard to Market booth. Stop by the booth in front of the Ferry Building (south of the clocktower) and pick up vegetables and herbs from John O’Connell High School students. Through a collaboration between CUESA and the San Francisco Green Schoolyard Alliance, local high schools students are learning to grow produce in their school garden and bringing it to market.

Can’t make it to the Ferry Building? Join others around the world and put on your own food-centric event! Learn more here.

DONATE TO FOOD REVOLUTION DAY HERE.

• Cured Olives and Pan-Roasted Marcona Almonds
• Pan con Tomate – crusty bread with garlic and tomato
• Patatas Bravas with Spicy Sauce and Aioli – fried potatoes with yummy sauces
• Tortilla Española – Spanish fritatta
• Padron Peppers with Jambon Serrano
• Piquillo Peppers stuffed with Salt Cod
• Gambas Pil Pil – prawns with chili and garlic
• Albondigas – Spanish meatballs in tomato sauce
• Spanish Almond Cake

This Relish class includes two glasses (8 ounces) of premium wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.