Suckling Pig Dinner @ Jack Falstaff Restaurant 10/21 (and Trazzler Launch!)
Which reminds me. Hey travel nerds!
I wrote a pigpile of travel bits for a just-launched website and Facebook application called Trazzler.
You take a lil "travel personality" quiz (you like ze spa? or ze esstreme ski? or ze antelopes? or all three?) and Trazzler posts up a link to a one-paragraph blurb + photo daily or weekly that puts you in a fabulous global destination. (Mentally.)
Para ejemplo, you'll find trip blurbs like:
- banqueting on suckling pig in Sardinia
- rumming it up on a Puerto Rican snorkel cruise
- seeing bands on Fugazi's old turf at the 9:30 Club in DC
- sleeping in a jungle lodge in Belize
- swimming in the ocean-fed rock pools of Sydney
- partying with co-eds on Corfu
- shucking fresh oysters on the island of Florianopolis, Brazil
- seeking out world-famous street food in Singapore
- eating beautifully in NY for less
I'm excited about the Trazzler launch and happy to announce it!
Now to that porchetta this Tuesday:
Jack Falstaff Announces First Farm-to-Table Grower’s DinnerExecutive Chef Jonnatan Leiva to offer special dinner series in collaboration with local farmers and vintners
Jack Falstaff Executive Chef Jonnatan Leiva, farmers from Star Route and Manteca Farms, and Joy Sterling, CEO, Iron Horse Vineyards
Jack Falstaff kicks off a series of Grower’s Dinners at which Executive Chef Jonnatan Leiva features an exclusive menu celebrating seasonal ingredients from local producers. Guests enjoy the rare opportunity to mingle with the farmers and winemakers behind the meal. The first Grower’s Dinner features suckling pig from Manteca Farms, produce from Star Route farms and wines fron Iron Horse Vineyards. The cost of the Grower’s Dinner is $100, exclusive of tax and gratuity, and includes wine pairings. Members of the public may call 415-836-9239 or visit jackfalstaff.com for more information or to make a reservation.
Tuesday, October 21, 2008
5:30 to 10:30 p.m.
598 Second Street (at Brannan)
Assorted Amuse Bouche
Iron Horse 2005 Wedding Cuvee
Greens from the Field
Pork Crackling and Coppa di Testa
Aged Sherry Iron Horse 2006 Un-oaked Chardonnay
Braised and Roasted Pig Trotter
French Breakfast Radish and Pickled White Turnips
Iron Horse 2005 Estate Chardonnay
Suckling Pig Porchetta
Parmesan Risotto, Broccoli Rabe and Fresh Herbs
Iron Horse 2006 Estate Pinot Noir
Lemon Thyme Panna Cotta and Figs
Iron Horse 2003 Russian Cuvee
ABOUT JACK FALSTAFF:
Creative modern-American fare with a studied reliance on farm-fresh ingredients meets an artful décor designed by Stanlee Gatti at Jack Falstaff. Acclaimed as one of the San Francisco Chronicle’s Rising Star Chefs of 2008, Executive Chef Jonnatan Leiva’s menu focuses on clean flavors that keep the integrity of each ingredient intact. The original building’s exposed brick walls enclose a spacious interior comprising a 50-seat enclosed outdoor patio and a 70-seat main dining area with luxe suede walls and seats. Jack Falstaff's bar and lounge seats 20 and the outdoor patio is also available for private events. The restaurant is located at 598 Second Street (at Brannan) in the SOMA district of San Francisco and is open for dinner nightly from 5:30 p.m. to 10:30 p.m. and Monday through Friday for lunch from 11:30 a.m. to 2 p.m. Reservations are highly recommended. All major credit cards are accepted. For more details, please visit the Web site at www.plumpjack.com. Tel: 415-836-9239.
San Francisco Mayor Gavin Newsom founded San Francisco’s popular PlumpJack Wines on Fillmore Street in 1992 with the goal of transforming the wine purchasing experience into one of fun and discovery. The PlumpJack Group portfolio has since grown to include the PlumpJack Cafe locations in San Francisco and Squaw Valley, Balboa Cafe locations in San Francisco and Mill Valley, PlumpJack Winery, PlumpJack Squaw Valley Inn, MATRIXFILLMORE, two PlumpJackSport retail clothing stores, a second PlumpJack Wines in San Francisco’s Noe Valley, Jack Falstaff restaurant in San Francisco, The Carneros Inn, the Boon Fly Café and FARM in Napa Valley, CADE Winery and the PlumpJack Development Fund. For more information please visit http://www.plumpjack.com.