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Wednesday, 19 December 2007





What Edible San Francisco writers and friends are sipping these days.



Cidriculteur. When Eric Bordelet, the former sommelier of the three-star Arpège, left his Paris post and went back to the family orchards, he gave the world a gift. He elevated cider making to its most complex and expressive form. With winemaking finesse he blends 20 different apples and pears from 300-year-old trees. Find the luscious stuff at Plump Jack Wines. Pair it with a Liverot cheese, and taste perfection.
—Andrea Blum, ESF contributor

Cream-O-Land brand milk from my corner bodega (which is most definitely not organic) because I leave work too late to stop at stores that are only open during white-collar hours to spend $5.99 on half a gallon of a sweeter-tasting, more responsibly produced brand.
—Lilly Binns, managing editor of Saveur Magazine and ESF contributor

My sister’s trip to Rio yielded a liter of cachaça, a sugar cane liquor that makes a drink as stiff as the straw that decorates the bottle. Just add lemon juice, sugar syrup—and a few aspirin.
—Catherine Nash, ESF contributor

Bernie’s Best Autumn Blend organic apple cider, from the Berkeley farmers’ market. It’s bursting with this rich, full-bodied flavor, like sunshine and apple pie in a blender. Makes commercial apple juice taste like Sprite.
—Bonnie Powell, ESF deputy editor



This content was originally published in the Winter 2008 Edible San Francisco Magazine. © 2007 Edible San Francisco. No part of this article may be reproduced without the written consent of the author or publisher.

 

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.
 

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