Whooosh, the city just had quite the power wash, and it’s not just the rain I’m talking about. Today’s hopper is a bit of a beast of catch-up of two weeks’ worth of news while I was away for the holiday, and there’s even more in line for next week with upcoming projects. Ya with me? Good.
Did you catch last week’s issue, with my annual rant, the bore, of 10 things I don’t want to see in the new year? It has been pretty funny how many readers are sending me pics of torched sushi, their shared hatred of shiitakes (and ditto red bell peppers that turn up unwanted in too many dishes), and enjoyment over stemless wineglasses getting called out. I love you guys.
Hitting the wires today is my latest piece for Blackboard Eats on seven rad dishes you should eat right now, have fun. Bone marrow flan, I see you.
Speaking of rad dishes, I have received the final lineup of what our guest chef partners are making for our fundraiser party for Pencils for Kids next Wednesday January 17th, and the cocktails and wines too! And coffee! And it’s gonna rock! You know how well fed (and beveraged) you are at tablehopper events, and since I was in charge of the food and drink for this event, it’s going to be one heck of an Asian feast, from turmeric sausage from Esan Classic to oxtail stew with soft Hodo Soy tofu (bun bo Hue style) from Perle Wine Bar to black sesame kouign-amann from B. Patisserie! I know, bonkers good.
And then there’s the raffle! (Um, two round-trip tickets to Hong Kong on Cathay Pacific!) Take a look at the updated post in today’s socialite. Please come, and thank you for supporting this event—it’s going to do a lot of good to help support the education of 2,200 amazing kids (and you’re going to have a fun evening while doing so!). We kept tickets for this event at a very affordable $75 so more people could attend. You know I want to sell this out! Let’s do this. Sawatdee-kaaaaaaaaa!
One more note for my fellow lovers of art, design, interiors, and more: don’t miss this week’s FOG Design + Art Fair at Fort Mason, running January 11th-14th. I always find a lot of inspiration and visual enjoyment at this event—check the schedule for talks and more.
All righty, let’s get to it! Marcia Gagliardi
This is how to begin a meal: chef Adam Sobel’s warm zeppole topped with caviar, uni, and lardo at the Mina Group’s new Cal Mare in Los Angeles. Photo: © tablehopper.com. View tablehopper Newsletter from Tuesday, Jan 9 2018
