August 5th, 2008
by jared
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Sneak Eats |
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Three (more) reasons to get excited about Miss Pearl’s Jam House (opening August 27th).
From left-to-right (incase you thought the chefs were a piece of chicken). Click image to enlarge both the photo and your appetite.
1. The Jerk-Chicken: The Jamaican tradition of barbecuing meats, seafood & vegetables with a highly seasoned, sweet & spicy rub consisting of scallions, young ginger, allspice, nutmeg, cinnamon and the intensely hot Scotch Bonnet Chile.
2. Spit Roasted Pork Loin: Blue Mountain Coffee Rub, Vanilla-Ginger Yam Mash, Mango Slaw
3. The Chef Team: Executive Chef Robert Barker & Joey Altman
Want to learn more about Miss Pearl’s Jam House? Visit here
Special thanks to Frankie Frankeny for the beautiful photos.
July 24th, 2008
by jared
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Rivera Public Relations |
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Congratulations to you West Coast Leather (featured in this photo), you’ve won first place for fully exploiting the Euro!
Since we’ve moved into our new Union Square office 3-months ago, you’ve been “going out of business.”
Your “GOING OUT OF BUSINESS SALE SALE” sign has been up so long that it is as faded as that fashion-forward faded eggplant leather belt you’re selling, for 35% percent off.
You’ve officially made Leather wearing a new trend in Europe.
You’ve put your own countdown till closing on a sign. Yesterday it read “4-days until closing.” Today, it read “6-days until closing.” While we may not understand your mathematics, we sure do respect them.
Cattle across the country are running (or grazing) scared.
West Coast Leather, we salute you and crown you King of Euro Exploitation.
This picture was taken on Friday, July 18. In this photo, you’ll see Steve holding the July 18 – 24 edition of AsianWeek as a date indicator (it was in a free newspaper kiosk next to the shop). We’ll continue to monitor West Coast Leather to see when, and if, they ever shut their doors.
As our newest team member, Joe Kowalke, put it yesterday “America is on sale.” Some business are exploiting this, others are simply boarding up their windows with plywood and throwing in the towel.
How will your business reinvent themselves to fight this struggling economy?
July 21st, 2008
by jared
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Rivera Public Relations |
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Bring Your Own Whisky?
Beretta (heard of that place yet?), is being recognized locally and nationally for their innovative cocktail program. In the August issue of GQ Magazine, look for the Airmail featured as one of the Top 25 Cocktails in America (congratulations to Elixir and Range for also making this feature).
So with such a great cocktail menu to choose from, why would someone feel the need to bring their own flask of Whisky into the restaurant? And why would the staff so accommodatingly provide that person with a glass of which to drink it out of?
Simple. That “somebody” was Amy Westlake from Malt Advocate Magazine and she was packing a flask of 1966 Springbank Whisky. She and her partner-in-dine Joan McGinley are out here from Pennsylvania this week to talk to restaurants about participating in Whisky Week, a 7-day extravaganza that will lead up to WhiskyFest in October 2008 (more details to come soon).
Restaurateurs, keep your eyes open for these two ladies. They’re making their rounds to top SF venues, packing high-end ammo and they’re not afraid to share it with the staff!
Equally as impressive was that they had Camper English in tow. Camper is returning from a full week of Tales of The Cocktail (check out stories on his blog) and should be resting. I guess that’s just part of the job.
My dining companion, Patrick Heig, new editor of CitySearch San Francisco efficiently made our way through about 60% of the cocktail menu (which deserves a blog posting of its own). Trust me, if you haven’t been to Beretta yet, GO.
July 16th, 2008
by jared
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Rivera Public Relations, Trend Watch |
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I’m just returning from the first weekly Wednesday “Casual Italian BBQ” at Ducca. Nice coverage on it in today’s SF Chronicle:
“A slew of recent warms nights has prompted San Franciscans to take advantage of alfresco dining, and Ducca is responding in kind.
Tonight, Chronicle Rising Star chef Rick Corbo starts a weekly “casual Italian barbecue” on the restaurant’s expansive patio - complete with grilled house-made sausages, meats, vegetables and seafood. The kickoff event will feature a whole, spit-roasted pig.
The weekly dinners will run from 4-7 p.m. through at least September.”
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I was talking to executive chef Richard Corbo at “the Q” today, and he gave me a heads up that he sees “grilling” making a come back. With that info, we set the trend watch to Wednesday, July 16th 2008.
Lets see when/if “grilling” actually starts making its way back to our restaurants…..
July 15th, 2008
by jared
in
Rivera Public Relations |
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Don’t talk blog with your mouth full and wait 20 minutes before swimming blogging
When getting ready to post a blog, people should follow mom’s basic rules (listed above).
Sara Deseran nailed it in a recent blog she wrote titled Ramen Memories where she noted:
“All this reminded me that food is never experienced in a vacuum. Food tastes like it does for so many reasons, the majority of them very personal. Maybe half of it has to do with the cook’s actual talent. It’s about the place, the time, the day, the moment, your mood, the company you’re with…”
There’s so much more to a dining experience than the food alone. Just take sometime to digest your meal, let the food settle and the cocktails run their course before slamming a restaurant.
Here’s a great shot of that day (for the record, the noodles are going IN the child’s mouth):
July 14th, 2008
by jared
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Rivera Public Relations |
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When you’re selling more tequila than any restaurant in the United States, it’s little surprise that the distilleries show their gratitude by hosting a private visit. After a year of “subtly” letting my client know that I’m available to make the trip, Tres Agaves finally invited their publicist to come along ☺
Tres Agaves has clear tequila bragging rights as their staff has personally visited the distillery of every tequila they carry. Like the rise of wine consumption which began it’s annual 2.1% growth beginning in 2005, look for tequila to grow in popularity next year.
Just as you don’t need to know the hundreds of grape varietals to be considered a wine connoisseur, you don’t need to know the entire process of tequila making to begin appreciating this wonderful spirit. It does help however to know the basics, so here’s the Pinot, Cab and Chardonnay of tequila:
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