Carolyn Tillie

Any beer-making supply companies nearby? They will have a press and you could make yourself some mighty fine pear cider! (Something I have *always* wanted to do!)

I beg to differ... my Chez Panisse review, my Dining Room at the Ritz review and my Valentino reviews were all quite fun to write.

And you didn't say anything???? I would have politely advised the "gentleman" that removing articles of clothing in a restaurant is extremely inappropriate and to please take himself and his smelly feet to the restroom immediately. Seriously. ← I could have, I should have. My only defense is that it had already been a hard visit, and I was hoping not to draw the attention of other patrons. Fortunately, it didn't last too long. ← How about to your father, after the fact? I mean, try and save someone else from a future occurrence by explaining the embarrassing fact that this guy apparently doesn't realize how inappropriate his behavior was... Damage control, you know?

It is probably better to buy from an art store vs. a "fabric" store as many fabrics have been treated with chemical sizing (easier to cut patterns and sew). If you do buy from a fabric store, I would recommend washing with no soap before using, for surety sake. The art store fabric has no such sizing.

So, what did you decide to do (if anything????)

And you didn't say anything???? I would have politely advised the "gentleman" that removing articles of clothing in a restaurant is extremely inappropriate and to please take himself and his smelly feet to the restroom immediately. Seriously.

I did what to me was a LOT* of "high-end" dining during in California the latter half of last year and sadly, the bulk of them were mediocre -- either that, or I have had such a small handful of truly superlative meals that the rest paled in comparison. * French Laundry, Dining Room at the Ritz, Stonehouse Tavern, the Ritz Pasadena, Bin 8945, General's Daughter, Chez Panisse... basically, a tasting menu every two-to-three weeks or so for six months.

The bold is mine and I believe it is one of the difficulties in cheese-making; it doesn't always work and a lot of times, you might not know for months if you were successful or not. I have had intermittent success and failures, but more failures in my cheesemaking than in homemade mayo...

I would reconsider the hot thing. If it is a soup event, than every other soup there is going to be hot and think how bright and refreshing a chilled soup could be for everyone to finalize the event! In that vein, I would suggest something deconstructed -- like a cool (melted?) vanilla ice cream around which other elements could be added; warm chocolate sauces or brownie bits, various chopped fruits, toasted spice nuts, etc. A whole buffet of Added Bits could be assembled and with a simple base soup, everyone can construct their own.

First bar sighting in San Francisco at Rose Pistola!

Thanks - I took a two-year hiatus and am now back at at, but am not limiting my writing to food and wine, but including art, theater, and those other "luxuries" which fulfill one's life.

One of the things my boyfriend kept suggesting was to do an over-the-top camping trip, hiking for hours to the middle of nowhere and then pulling out da bomb of a feast; Champagne, caviar, the makings and implements for fresh blini...

There is some speculation on whether or not the attendant knew what we were doing. He knew we had a full set-up of food as we turned down the lunch that comes with the train ticket. Not sure if he actually saw the hot plate but we did offer him a glass of Champagne (which he turned down). Also, unsure on the wifi as we were utilizing a satellite phone connection for the internet (which we often do when we travel, just for security reasons as we run an ISP and need to know what is happening with our servers).

My boyfriend and I tried on Christmas Eve, preparing fondue during a trip from San Francisco to Reno... Full account with pictures on my blog.

Since it is unlikely I will be heading to Los Angeles in the next few weeks, I'll have to live with the great memories of my few visits to Bin since it looks as though it will be going away.... <sniff>

And they are NOT tasting good this year.... Seriously.

Duh.... eBay

For me, it is Cafe de la Presse. I have been known to linger there with a charcouterie plate and a glass of wine for hours...

This is similar to what I thought... Don't bother pre-making and cooling the gumbo, but if you know how to make it in a crock pot, than do so up to the point where you are going to leave for work, wrap it in a towel, and plug it right back in when you arrive. I would seriously doubt that anything harmful enough to disturb anyone could grow in the limited time it would cool (as it will hold its heat for far longer than you can consider!). Don't worry about it!

Daddy-A, sorry you haven't had any responses yet. I'm afraid while I can provide an ample list of winery recommendations, I can't give any thoughts on limo companies as most are based out of wine country. I might suggest that since you are basing yourself out of SF, you must be staying at a hotel here in the city and that you check with the concierge of that particular hotel. They are probably your best bet for such a referral and then from there, we can start putting together your tour package.

I brought a group of ten to Vivande last year for a family Christmas party (a week or so before the actual day) and it was quite perfect. If you go -- whatever you do! -- make sure to at least order whatever the fettuccine of the day special is; even if it is for the table to be shared. They make their fettuccine each day and there are a number of different offerings of it on the menu, but I always check to see what special way it is being prepared that particular day. *The* most ethereal pasta in the city!

My first visit to Tommy's Joynt was mediocre at best. After that, it went down hill... I have also heard *numerous* reports of cleanliness issues in the back which would keep me from eater there again!

Adanzig - can you give an indication as to what kind of food you would like? As Swicks mentioned, you are very close to the Fillmore district which can give you great Italian (Vivande), Roman (S.P.Q.R.), Thai (Jitlada), Southern Haute (Elite Cafe), French cafe (Cassis), Korean (Arang), and all forms of Japanese (Japantown has 30+ restaurants). As Tupac indicated, Quince is a quick cab ride but you are also in an area where just about any direction you want to go is about a $10 cab ride so you have the entire city at your disposal. While I am not necessarily a Danko or Mina fan, you could do very well at Myth, Incanto, or Amé depending on your taste desires. That information would help tremendously. Another word about the Fillmore district. It is beautifully lit this time of year and just wandering around and window shopping while looking for a restaurant might be just the ticket. There is also a movie theater and five different jazz clubs, many of which will have live music going on for entertainment desires.

Ummmm... that's a link to your Cabo trip. This is where I think you meant to send folks....

Jerry - sorry to hear about your friend's visit to Aziza. Canteen would be a good choice for a lunch, a brunch, or another dinner; probably not a "special" birthday dinner. No, that was not a sample of a menu. It changes daily and as the restaurant barely sits 20 people, it requires reservations and the menu is deliberately small. I guess I just don't see steakhouses as generally "special" which is why I dismissed it. A hunk-of-meat with sides is just that and rarely shows the genius of a chef. Quince is an excellent choice but I think might be just as difficult to get a reservation as Danko was/is. In case you haven't figured it out from other threads, don't forget to go to the Ferry Plaza on Saturday morning for breakfast/lunch and the farmer's market. You can eat there for hours on a Saturday...