Small business Saturday, Gift Suggestions
www.shopsmall.com
Salumeria on 20th,
BookPassage
Hayes Valley,
Oxbow market in Napa
Market hall in Oakland
#ShoppingSmall
Lucky Peach “Quarterly Journal of Food and Writing”
$28.00 for four issues www.mcsweeneys.net
* San Francisco Based
Heady talk from Anthony Bourdain
Harold McGee plays with white balls in China
If Fuchsia Dunlop weren’t in this issue, it’d be an utter failure
A beginner’s field guide to dim sum by Carolyn Phillips.
Martin Yan on the Martin Yan-ness of it all recipes by Danny Bowien, Roy Choi, and more** David Chang of Momofuku is one of the editors
Thomas Keller’s Finesse Magazine – Download for $1.99 www.finessemagazine.com
Greg Walters The Pinot Report. He and his panel taste small groupings of limited release and small house pinot noir. They report back, and do features on some of the wineries. This is a great way to “discover” new and small houses
* Monthly publication available as an on-line or paper
www.pinotreport.com
Cook Books * Buy one and a gift certificate
SPQR By Shelly Lindgren and Matthew Accarrino
Souvenirs by Hubert Keller
Charles Phan, Vietnamese Home Cooking
Thomas Keller, The Boulange Bakery Cookbook
Cooking Schools * Home Chef/ Professional Chef
First Class Cooking www.emilydellas.com
The Cheese School, www.CheeseSchoolSF.com
The Culinary Institute of America www.CIAChef.edu
Tante Marie’s www.tantemarie.com
The San Francisco Cooking School www.SFCooking.com
* others like Draegers in San Mateo, Sonoma’s Ramekins
* Divine Delights Santa Rosa
1-800-4-Heaven www.divinedelights.com
Gift of Travel
Judy Witts Francini www.DivinaCucina.com
Food and Wine tours www.mmtravel.net
Sondra Bernstein, the girl & the fig, Sonoma, Vietnam April 2 to 11,
Eileen Crane, Domaine Carneros, Napa, CAE xploration of Western European Cuisine
Tor Kenward, Kenward Family Wines, Napa, CA Adriatic and Ionian Seas May
Ken & Grace Evenstad, Domaine Serene – Italy, Malta, Greece, Croatia and Slovenia May
Chef Ken Frank, La Toque, Napa, CA In-Depth Northern Europe June
Chef Kurt Grasing, Grasing’s Carmel-by-the-sea
