Half of New Orleans was without power on Tuesday, its sewage system was damaged and authorities said it was too soon for evacuees to go home, but the low-lying city breathed a sigh of relief after escaping a direct hit from Hurricane Gustav.

Slow Food Nation, the largest celebration of American food in history, will take place in San Francisco over Labor Day weekend (August 29 to September 1, 2008). An unprecedented event, Slow Food Nation will bring together tens of thousands to experience an extraordinary range of activities highlighting the connection between plate and planet. The majority of Slow Food Nation’s events will be free and open to the public; certain events are ticketed. For tickets go to www.slowfoodnation.org.

At the peak of harvest season, and on the eve of a Presidential election, Slow Food Nation will bring together local citizens and visitors, farmers and food artisans, political leaders, environmental advocates and health-care experts, community educators and artists. Participants will savor food from across the U.S. at Taste, a 50,000 square foot pavilion; meet farmers and producers at a marketplace surrounding a 10,000 square foot newly-planted urban garden in the heart of the City; learn from visionary speakers; and engage in political discourse to shape a more sustainable food system. Slow Food Nation will also feature a music festival, workshops, films, dinners, hikes and journeys.

So this staffer at 86 Recipes just celebrated a recent birthday (no, I will not disclose my exact age, but I was born somewhere between the Ford and Reagan administrations). Anyway, my annual birthday tradition is to take an extended lunch break, make my way down to New York City’s West Village and visit one of my favorite culinary stomping grounds, Corner Bistro. This timeless bar and grill has been bestowed with countless words of adoration throughout the years, so it is by no means any epicurean relevation for me to announce that “I love this place!” For those who are not in-the-know, Corner Bistro’s main attraction is its famous Bistro Burger, a monstrous, perfectly-cooked patty topped with onions, cheddar and two slabs of bacon. So, for the past five years, I have proudly ignored all caloric ramifications and indulged on one of these exquisite burgers with a side of fries for my special day. On this trip, I eschewed the front tables which were littered with guidebook-toting European tourists who were planning their trip to Magnolia Bakery and the “Sex and the City” stoop on Perry Street, and plopped down at the bar with some of the old timers. On these birthday pilgramages, I usually reflect on the past and sketch out Sierra Nevada-fused goals for the upcoming year of my life. However, on this visit, I surprised myself and engaged in a riveting conversation with some of the bar flies. We debated in the merits of Chinese architecture and whether or not Shirley Temple Black had passed away. I impressed/disgusted these older gentleman by whipping out my iPhone to find out that yes, thankfully, she is still alive. However, our discussion was abrubtly interrupted by the arrival of my lunch. At that moment, I was all business and prompty devoured my Bistro Burger with no time for left for small talk. After cleaning my plate, killing my pint and paying the bill, I cheerfully said my goodbyes and exited towards a brilliantly sunny West Village afternoon. Another great birthday lunch.

86 Recipes’ participant Bistro Boudin just opened one of its “Bistro SF” concept restaurants in Stockton, California.  To do so, it first had to bring its Mother Dough to town.

It was in 1849 that master baker Isidore Boudin (Bo-DEEN) first created the unique sourdough bread in San Francisco that bears his name. The starter dough he used has been replenished with flour and water every day for those 159 years and is present in every loaf of the trademarked Boudin Original Sourdough French Bread that has been made since.

Two weeks ago a 40-pound chunk of that starter dough - that Boudin Bakery affectionately refers to as Mother Dough - will arrive at the new Boudin SF restaurant in Stonecreek Village.

Boudin SF is a 2-year-old concept in restaurants for Boudin Bakery, offering a breakfast, lunch and dinner menu from 7 a.m. to 9 p.m. seven days a week, with no item more than $10. The Stockton restaurant is its seventh site nationwide, joining Boudin’s smaller Bakery Cafes around California and its flagship Bistro Boudin at San Francisco’s Fisherman’s Wharf.

The restaurant menu will include its most popular item from San Francisco, clam chowder in a sourdough bread bowl. Or for a change, there’s always rustic tomato soup, beef or vegetarian chili, or soup of the day - also in a bread bowl.

 www.BoudinBakery.com

Well the Olympics are over and it is time to say goodbye to Beijing. From Michael Phelps to the Redeem Team, these past Olympics have been exciting from start-to-finish.  Besides for the entertaining athletic performances, we enjoyed viewing the beatuful images of China.  Therefore, we wanted to share one of favorite Chinese recipes from the 86 Recipes San Francisco Edition.  This authentic recipe is courtesy of Yuet Lee, a local favorite situated in the middle of San Francisco’s Chinatown:

Stir-Fried Clams with Spicy Black Bean Sauce

4 Servings
Time: 15 Mins

INGREDIENTS
2 Tbsp fermented black beans
2 tsp sugar - divided
2 Tbsp cornstarch mixed with 1/4 cup cold water
Large pot boiling water
2 lb littleneck clams, scrubbed to remove sand
4 Tbsp peanut oil
1 thumb-sized piece of ginger, peeled, finely chopped
2 cloves garlic, chopped
2 green onions, chopped
1 serrano pepper, sliced
1 Tbsp hoisin sauce
1 Tbsp dark soy sauce
1 Tbsp light soy sauce
1 cup chicken broth

INSTRUCTIONS

1 Soak black beans in hot water  for 10 mins to soften. Drain most of water  and stir in 1 tsp sugar.
2 Mix cornstarch with cold water. Set aside.
3 Put clams in a large pot of boiling water  until they just open. Remove, drain.
4 Heat wok, add oil. Stir-fry black beans, ginger, garlic, green onion and chiles quickly.
5 Add clams, hoisin sauce, both soy sauces, 1 tsp sugar and chicken broth. Stir quickly.  Remix cornstarch mixture and add to wok, stirring vigorously.

PRESENTATION
Mound on serving platter. Serve with rice.

Has the New Orleans restaurant industry fully recovered? There was a nice profile in the New York Times that examined the current state of the dining scene in the Crescent City. It sagely points out that a significant turning point has transpired: for the first time since Hurrican Katrina ocurred in 2005, the New Orleans Times-Picayune has given a formal restaurant review to Mr B’s Bistro.

The Times article also describes the central role that food played in the hurricane recovery effort, most notable how some chefs rode into town in pickup trucks filled with red beans and rice. The local restaurant industry is clearly on the rise since there are are 105 more restaurants than before the storm. However, owners are facing problems in finding qualified workers to staff their new eateries due to the city’s diminished population.

We at 86 Recipes applaud the rebuilding efforts of the restaurants in New Orleans and encourage all readers to pay them a visit.

As the summer weather shines on, we want to share a recipe of one of our favorite summer vegetables, the beet. If you are at the produce section or your local farmer’s market, look for beets that are firm and have smooth roots without splits. Try to find beets with the greens still attached, they are the freshest. This easy-to-make recipe is courtesy of Inoteca and found in the 86 Recipes New York Edition.

Salt-Roasted Beets with Orange, Mint, Pecorino and Hazelnuts

4 Servings

Time: 45 mins

Ingredients:
4 large red beets, tops cut off and washed
Salt
1 cup hazelnuts
Extra-virgin olive oil
2 large navel oranges, peeled and segmented
Mint leaves
Pecorino cheese (preferably a young one), shaved
Hazelnut oil (for garnish)

Instructions:
1. Place beets top side down in a bed of salt on a baking sheet and roast at 400° F until a knife will go in and out easily (approx 40 mins).
2. Place the hazelnuts in a sauté pan and cover with olive oil. Sauté on low heat until nuts are golden brown.
Set aside and cool.
3. Peel beets and cut into segments (6-8 apiece depending on size).

Presentation:
1. Arrange beets on bottom of plate. Top with orange segments, mint leaves and pecorino cheese.
2. Finish with roasted hazelnuts and as much of the hazelnut oil as desired.

Now that summer is heating up, here is a very refreshing recipe to cool you down. Courtesy of Betelnut Pejiu Wu restaurant in San Francisco, this recipe for Chilled Watermelon Salad with Watermelon Granité is prefect for lazy afternoons in the backyard or patio during the upcoming summer months. Enjoy!

6 to 8 Servings

Time: 30 Minutes

INGREDIENTS:

DRESSING:
2 cups orange juice
2 limes, zested and juiced
10 mint leaves, roughly chopped
2 oranges, peeled and cubed

WATERMELON:
1 seedless watermelon (about 8-10 lb)

GRANITÉ:
Remaining watermelon
Sugar - only if needed

GARNISH:
Sea salt
Zest of lime
Zest of orange

INSTRUCTIONS:

DRESSING:
Blend the dressing until the mint is finely chopped.

WATERMELON:
1. Peel 1/2 seedless watermelon, cut into 3/4-inch cubes and chill.
2. Toss the watermelon cubes with the dressing and place it in a glass bowl.

GRANITÉ:
1. Peel and and place the remaining watermelon in a blender. Process until smooth.
2. Add sugar if needed.
3. Place in a bowl and freeze. Check every 15 mins and scrape with a fork. Granité is ready when it turns into an icy slush.

PRESENTATION:
1. Scoop the granité on top of the watermelon cubes.
2. Sprinkle with sea salt and garnish with the lime and orange zests.
3. Serve immediately.

Dad’s special day is coming up…are you prepared? Why not cook for him? This is a fantastic recipe for Coca-Cola Braised Pork Ribs from the San Francisco Edition courtesy of Luella. It might sound a bit strange, but, trust us, it is absolutely delicious! When the sugar burns away, the Coca-Cola lends the gravy a thick, chocolate flavor. The recipe is very easy-to-make and is a great way to serve up the perfect meal on Father’s Day. 86 Recipes is also a great gift idea for Dad as well…but, hurry up…time is running out!

Coca-Cola Braised Pork Ribs

6 to 8 Servings

Time: 2 Hrs, 30 Mins

INGREDIENTS:
8 lb pork ribs
Salt and pepper
2 liters of Coca-Cola
1 gal chicken stock

INSTRUCTIONS:
1. Season ribs with salt and pepper.
2. In a deep, lightly oiled roasting pan, sear the meat on high heat until golden brown.
3. Remove the ribs from the pan and set aside.
4. With the pan still on high heat, pour 2 liters of Coke and reduce the liquid by 2/3.
5. Add chicken stock and bring to boil.
6. Place meat back into the liquid, cover and put in a 400°F oven for 2 hrs or until meat falls off the bone.
7. Rmove from the oven and let rest, preferably overnight.
8. When ready to serve, reheat in a 400°F oven until hot.
9. Remove meat from the pan, place remaining sauce on stove top at medium heat and reduce until syrupy.

The City of San Francisco plans to build a facility to turn its restaurants’ grease into biodiesel fuel.

The new plant will be build at the city’s Oceanside Sewage Treatment Plant and use brown grease collected from the city’s restaurants.  The idea is that the grease can be used to power motor vehicles, sewage treatment plants and the city’s heating and electrical needs.

This plan is similiar to the SFGreasecycle program, which already collects yellow grease-like fryer oil from restaurants to fuel the city’s vehicles, buses and fire trucks.