Wente Vineyards Celebrates National Chardonnay Day

Panna Cotta with candied kumquats, raspberry purée and whimsical Saltine streusel
Panna Cotta with candied kumquats, raspberry purée and whimsical Saltine streusel


by Anneli Rufus


May 23 is National Chardonnay Day, which the folks at Livermore’s Wente Vineyards celebrated with a televised live toast and gala dinner whose four courses — created by executive chef of catering Jeff Farlow— were paired with four Wente Chardonnays. And where better to mark this occasion with what promises to become an annual affair than this panoramic property a stone’s throw from San Francisco which is credited with introducing Chardonnay to the USA?

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Poggio’s Negroni Hour Offers Bittersweet Pleasures

The Negrosky is one of six bittersweet cocktails on offer at Poggio's new Negroni Hour.
The Negrosky is one of six bittersweet cocktails on offer at Poggio’s new Negroni Hour. Photo courtesy of Poggio.

by Anneli Rufus


Happy hour just got happier at Poggio. The Sausalito trattoria has launched its new Negroni Hour — serving six different types of Negroni for just $5 each at its bar every Monday through Friday from 4 p.m. to 6 p.m.


“Poggio’s Negroni Hour was inspired by owner Larry Mindel’s many trips to Italy and his favorite bar, Harry’s Bar, which makes a mean Negroni,” explains the restaurant’s managing director Amy Svendberg.


Harry’s Bar is in Florence. Legend has it that the Negroni was invented at yet another Florence bar, Caffe Casoni, in 1919, when a local nobleman — Count Camillo Negroni — asked the bartender to fancy up the count’s usual Americano by replacing its seltzer water with gin. And the rest is gin-, vermouth-, and Campari-flavored history, give or take a few variations.

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Mother’s Day Brunch at San Francisco Restaurants

Joshu-Ya Brasserie's chef-owner Jason Kwon honors moms with a special four-course prix-fixe menu
Joshu-Ya Brasserie’s chef-owner Jason Kwon honors moms with a special four-course prix-fixe menu

by Anneli Rufus


Bay Area Restaurants Offer Mimosas, Prime Rib, Sashimi and More


There are a lot of places in the Bay Area to make Mom’s day even more special. Allow GAYOT to be your guide this Mother’s Day.


Chaya Brasserie in San Francisco will offer a three-course chef’s menu with bottomless mimosas and Champagne. Options include smoked trout, rainbow sashimi, buttermilk-fried organic chicken breast, soy-marinated flatiron steak, five-spice duck-confit hash, Japanese cheesecake, coconut-kale sorbet and more.


The lofty-ceilinged, Belle Èpoque-outfitted Grand Cafe in San Francisco’s Hotel Monaco will serve a Mother’s Day brunch buffet featuring an omelet station, a seafood station, a pastry station and more.

 

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“Terracotta Warriors” Package at Mandarin Oriental, San Francisco – Travel Special

Terracotta armored military officer, Qin dynasty (221-206 BCE) at the Asian Art Museum
Terracotta armored military officer, Qin dynasty (221-206 BCE) at the Asian Art Museum


You don’t need a time machine to travel back to ancient China with Mandarin Oriental, San Francisco’s “Terracotta Warriors” package. In celebration of the opening of China’s Terracotta Warriors: The First Emperor’s Legacy, the hotel is offering accommodations for one night, an 
exhibit keepsake and two VIP admission tickets to the Asian Art Museum. The exhibit features 120 objects from the tomb complex of China’s first emperor Qin Shihuang (259-210BC), including eight life-size terracotta warriors and two horses.

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La Mar Cebichería Peruana Expands Its Brunch Menu

Empanadas are Peru's answer to the pasty and the knish
Empanadas are Peru’s answer to the pasty and the knish

Celebrating Peru’s Rich Culinary Heritage


by Anneli Rufus


Peruvian cuisine is gaining ground in North America, and not a moment too soon. We saw this coming — with pisco cocktails in hand — and aquí está. It is truly vivid fare — and one of its prime purveyors is La Mar Cebichería Peruana. The San Francisco restaurant has expanded its brunch menu this month, debuting a range of new entrées that merge cutting-edge creativity with a rich, diverse culinary heritage.


Peruvian food has ancient roots, augmented by indigenous traditions, European cuisine — French-style bakeries are ubiquitous in Lima — and local produce such as plantains, Lima beans, huge-kerneled corn and local peppers including the earthy yellow aji amarillo, assertive red rocoto and fruity orange aji panca. Sauces made from these peppers and from the leafy green huacatay herb are more popular in Peru than ketchup and mustard.

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