Brother David's Double Abbey-style Ale
Anderson Valley Brewing Co.
By Alex Brown and Evan George
The label says it all. There's the ice-capped mountains, the amber waves of grain and the pretty plains of Anderson Valley depicted in all their glory—and right there in the middle of this splendor is Brother David with his sick, furry mustache and his favorite death-metal monk hood. (Brother David also looks suspiciously like the mid-’90s cab-driving spokesman for MTV.) The point is this Abbey-style dark ale is unique in a way that takes some getting used to: It's not how you might have made it, and it kinda sticks out, but it touches you nevertheless.
Cookbook is the perfect vehicle for a discussion of feminism, ritual and, of course, great food
By Marisa Demarco
Marge Piercy remembers the seders of her childhood, where the rapid-fire Haggadah, read mostly in Hebrew, "had all the emotional content of the directions for installing a DVD recorder." Her book Pesach for the Rest of Us makes itself pretty clear in its first pages—this is not a text for traditionalists.
Lindo Mexico Restaurant
It’s a beautiful place
By Jennifer Wohletz
Cash only—not a concept that most of us are familiar with in this age of plastic-in-a-hurry. I cruised into Lindo Mexico for lunch on a busy weekday and was greeted, seated and my beverage brought out before I read the looming, fortuitous “cash only” warning on the menu. Crap. I got up and made tracks to the ATM up the block, apologizing on my way out the door for my lack of money that folded or jingled. When I returned, my drink and chips were gone, and two new diners were seated at the table.
Spanish Cooking Classes: Tapas at Instituto Cervantes
Learn to cook typical dishes from Spain using fresh local ingredients from New Mexico. Attendees must bring a cutting board and kitchen knife.
Nob Hill Growers Market at Morningside Park
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