A Radical Awakening — Dr. Shefali
“There comes a moment when yesterday’s girl dies
A moment when her old wounds suddenly stop bleeding
A moment when her chains suddenly melt
A moment when her quest for redemption ends
When she finally arrives at the dawn of her spiritual renaissance.”
Dear friends ~
Nari’s black cod gaeng kua curry
Summer rushes on and the challenges of pandemic, while I am daily inspired by the resilience, innovation and commitment of our food/drink/hospitality industry. Please join me in continuing to put pressure on congress to refill the initially small Restaurant Revitalization Fund (RRF) here at IRC’s (Independent Restaurant Coalition) site.
July 31st I look forward to leading a tasting for the Salt Collective, through just a few of my picks in cocktails & spirits (hint: a classic gin cocktail done with Long Road Distillers‘ aquavit), Japan-worthy sake made for years in San Francisco and under-the-radar wines from my beloved Italy to California. Try out the Salt Collective drink club here and join us!
It’s ever a joy to moderate panels for the Golden Gate Restaurant Association’s Restaurants Rising webinars, as I have for over a year now, with truly inspiring chefs/owners and human beings. was a rousing, challenging and hopeful conversation between Lindsay Tusk (Quince, Cotogna, Verjus), Laurence Jossel (Nopa), Umberto Gibin (Perbacco, Barbacco) & Denise Tran (Bun Mee) — webinar .
Per usual, I’m posting my daily research in dining and drink (takeout to outdoor dining) at @ThePerfectSpot on Twitter, Facebook and Instagram.
THIS ISSUE:
Chao Pescao cocktails
Top Tastes/The Latest — June’s Top 10 Bay Area Restaurants: 10 SF newcomers and longtimers, including standouts in upscale Chinese, bagels, bakeries, caviar, dim sum, modern Thai, hoagies, sandwiches, Cuban, Colombian and American comfort food.
Wandering Traveler — Creatively Using Asian Ingredients in Bars Around the World: My Gin Magazine cover story (with recipes), talking Asian ingredients in cocktails with standout bars in San Francisco, Bangkok and Singapore.
Wandering Traveler — State of Distilling Now in Kentucky: Talking to a range of locals and industry experts, my Distiller magazine “deep dive” into the current state of distilling and the drink industry in Bourbon capitol, Louisville and Kentucky at large.
Top Tastes — 5 Queer-Run Restaurants & Cafes: For Pride, five of SF’s great queer-run or influenced spots from a seafood legend to Cajun/Creole destination in my Bold Italic feature.
Imbiber — Distiller Bottle Column: In my latest column, I review shochu, mezcal, American whiskey, Irish Whiskey, gin, tequila, bottled cocktails and RTDs (canned cocktails/drinks).
I am also available for consulting, moderating, leading classes and tastings and more (info at virginia-miller.com).
Cheers,
Virginia