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The Economics of Charcuterie, Explained; Ramen Monday at NOJO

Plus: the Calistoga Food and Wine Event and a cider dinner at Stones Throw.

Trou Normand
Trou Normand
Patricia Chang

UNION SQUARE— Ever wondered about the time, effort and skill that goes into house-cured meats at the many restaurants around town? It takes a lot of all three to make the process "worth it" to restaurant from a profitability standpoint. Check out OpenTable's super-detailed and insightful look into the economics of in-house charcuterie at SF's Trou Normand. [OpenTable]

HAYES VALLEY— Let this Monday, April 27, be forever known as the Day That NOJO Had Ramen at Dinner. Usually reserved for the weekends, they'll serve a few special bowls of their ramen with confit chicken, shoyu egg and a super-rich broth. Get it while it's hot; quantities will be limited. [EaterWire]

CALISTOGA— The Second Annual Calistoga Food and Wine Event is gearing up this weekend at the swanky Solage Calistoga. The two-day affair will include tastings and dinners with Solbar chef Brandon Sharp, Reylon Agustin (The Commissary) and Bradley Borchardt (Expanding Palates), alongside Calistoga winemakers. Taste wine from 30 wineries, including Twomey Cellars and Larkmead Vineyards. The event takes place on April 24-25; tickets available here.

RUSSIAN HILL— Cider: it's so hot right now. If the CiderSummit just can't quench your thirst for cider, Stones Throw is hosting a five-course cider celebration, featuring Washington-based Finnriver Cidery. The sparkling beverages will be paired with dinner from the team at Stones Throw, featuring springtime dishes like asparagus salad and slow-roasted Halibut. Dinner is Sunday, April 25 at 6 p.m.; tickets available via Sosh. [EaterWire]