All stories about "Oil Spill"

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HAYES VALLEY—Elizabeth Falkner has a new number two at her Xanadu. On the ninth day of December, sous chef William Pilz will be promoted to Chef de Cuisine duties at Citizen Cake. Pilz has already done time with several big-name locals, including Laurent Gras, David Kinch and Ron Siegel. [EaterWire Inbox]

OIL SPILLERY—Seriously, the powers above really don't want this crab season to happen, as the opening of crab season has been delayed yet again. Mind you, this recent delay wasn't caused by anything oily, but bad weather: The fishermen want to go out - this is their livelihood, this is how they make their money; the concern is no longer on the safety of the crab - it's the safety of the crabbers. The problem is weather - it's going to be rough out there ... The forecast is rough seas and strong winds in the crab fishing areas. So the crab fishermen are going to wait for proper conditions." Like flies to wanton boys are we to the gods. [ABC]

JACKSON SQUARE—On a serious note, an issue that we're actually quite passionate about is the tragic situation in Darfur, so we're delighted to encourage folks to stop by Frisson next Wednesday evening for a Darfur fundraiser. Organized by non-profit org Care Through Action and the Frisson folks, the all-inclusive dinner costs $200 and kicks off at 7pm. If dinner happens to be out of your price range, a $25 cocktail reception follows at 9pm. Have a couple drinks, do something for a good cause, please. [SFist]

[Photo courtesy]

[Photo: Flickr/electrikmonk42]

· Bistro Boudin: Too Good For the Wharf? [SFBG]
· At Home With Maggie Pond, Exec Chef at Berkeley's Cesar [Chron]
· A16's Nate Appleman Leads the Charcuterie Revolution [IBA]
· More Alice Waters Book Signage [Apt Therapy]
· Campton Place Sommelier Earns Generosity Points [Wine Story]
· Fishing Ban Limiting Local Menus [Wine Spectator]

Two weeks into the oil spill, it remains to be seen just how—if at all—Bay Area restaurants will be affected by the mini-disaster. While it seems that most restaurants are turning to substitute sources up and down the Pacific coastline, when it comes to the impact in the dining room and kitchen, conflicting reports continue to surface from the restaurant industry. Here's what the interwebs are saying:

1) Bad News: "Anthony Geraldi, co-owner of Fisherman's Grotto restaurant at Fisherman's Wharf, said seafood sales are typically the one bright spot for the city's tourism industry during what is otherwise a slow time of year. Most seafood sold at Fisherman's Wharf is caught far offshore, or elsewhere on the Pacific Coast. Even the crabs on ice in front of wharf eateries are likely shipped in from the Pacific Northwest. But still tourists aren't going to take a chance. And that's where the impact of businesses will be felt. 'It's not going to be a pretty picture ... It's definitely going to hurt.'" [IBA]

2) Bad News: In nearby Olema, chef Gary King of the Olema Farm House said he had only about 100 local oysters left - a half-gallon jar's worth. 'Yesterday I had to order more and called all around ... I finally ended up finding some from a place in Washington state called Oysterville.' The restaurant prides itself on serving 'West Marin hospitality"' by offering healthy food grown locally. 'But we can't get halibut. We can't get sturgeon. The crabs are iffy ... We serve local, high-end fare. If we can't get it locally, then we're just like everyone else.'" [SJMN]