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By popular demand, Food And Wine By The Bay has been rescheduled for this fall:
Nightly dining in Michelin-starred restaurants
Visits to the city’s top craft cocktail bars
Walking tours of Chinatown, North Beach and Fisherman’s Wharf
The best in small-production wines from California and France
Dim sum, Dungeness Crab and camaraderie
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Participation is limited to the first 12 guests to sign up
$3495 per person, based on double occupancy
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Food and Wine By The Bay
October 5-9, 2014
Preliminary Itinerary
Sunday, October 5
Arrive at San Francisco International Airport
Early afternoon transfer to Orchard Garden Hotel, 466 Bush St.
An oasis in the middle of the city, the Orchard Garden is known for personal service, stylishly appointed rooms and a peaceful, Zen-like atmosphere. The hotel is centrally located and convenient to Union Square, Chinatown and the Financial District, and has an unprecedented 92% rating on Trip Advisor. Complimentary wireless internet is provided; a fitness center and business center are available, and full breakfast will be included during our stay.
After a long travel day, a number of delights await you:
5 p.m. Cocktails and Orientation
The evening begins with cocktails and/or wine at the hotel’s Roots Bar.
7 p.m. Dinner at Campton Place
For several decades, Campton Place has been one of the city’s greatest restaurants, and a venue where some of America’s finest chefs (Bradley Ogden, Todd Humphries and Daniel Humm) have received their start. Currently the holder of a Michelin star, the kitchen is headed by Executive Chef Srijith Gopinathan, who trained with Raymond Blanc at Le Manoir Aux Quat Saisons in England; the wine program is under the direction of Richard Dean, one of only 150 active Master Sommeliers in America. The chef fuses California cuisine and local ingredients with the exotic spices of his homeland, with light and delightful results.
Monday, October 6
Breakfast at the hotel
10 a.m.: Walking tour of Chinatown, including visits to a Buddhist temple, Chinese language school, herbal pharmacy, fortune cookie factory, Stockton Street food markets and buildings of historical and architectural interest.
12:30 p.m.: Lunch at the R & G Lounge, 631 Kearny Street (at Commercial St.)
Is this the city’s best Chinese restaurant? Mark Spivak thinks so. Sprawled over three stories, the specialties include the phenomenal Salt and Pepper Crab (live and wok-seared), Mongolian Beef, Fresh Wild Mushroom Chow Mein and Crispy Roasted Pork Shoulder.
4:45 p.m.: Depart hotel for cocktails At Rickhouse, 246 Kearny Street
Named one of the nation’s best whiskey bars by GQ Magazine, the speakeasy-styled Rickhouse delivers a premium beverage experience in every area. The Bourbon selection is deep and wide, as you might expect, but there is also a range of craft cocktails and premium wines by the glass.
7:00 p.m.: Dinner at Gary Danko, 800 Hyde Street
Along with Alice Waters, Gary Danko is rightly known as the creator of California cuisine. Originally from upstate New York, he arrived in the Bay Area in 1977. After establishing the country’s first winery restaurants at Beringer and Chateau Souverain, he served as the head chef at the dining Room at San Francisco’s Ritz-Carlton before opening his own house. He incorporates elements of French, Mediterranean and regional American cooking with influences from Asia and India; his style has been described as “infusing precise technique with creative flair and adventuresome spirit to create a cuisine of great finesse and balanced flavors.”
Tuesday, October 7
Breakfast at hotel
10 a.m.: Strolling North Beach and Fisherman’s Wharf
We begin the day with a walk down Columbus Avenue in North Beach, the city’s Italian section and home to many of the writers and poets of the Beat Generation. Arriving at the Wharf, we will visit Boudin Bakery and Pier 39 before heading off to lunch. There will be time to shop at the Wharf either before or after lunch.
12:30 p.m: Lunch at Scoma’s, Pier 47
Since 1965, Scoma’s has been serving the freshest seafood in the city. Indulge in local delicacies such as Dungeness crab, Petrale sole, cioppino, sand dabs and Pacific rock cod, accompanied by a creative list of California and international wines.
4:45 p.m.: Depart hotel for Bar Agricole, 355 11th St.
Located in the hip SoMa (South of Market) district, Bar Agricole places emphasis on natural wines, homemade bitters and syrups, and the legacy of farmhouse distilling. The cocktail list changes daily and is one of the most inventive in the city.
7 p.m.: Dinner at La Folie, 2316 Polk Street
Located in Russian Hill, La Folie was opened in 1988 by Chef Roland Passot and his wife, Jamie, and has been one of the most exciting and impressive restaurants in the city ever since. Passot works in a light and graceful style, creating French contemporary cuisine using local farmers and ingredients. The encyclopedic wine list features the best of both France and California.
Wednesday, October 8
Breakfast at the hotel
11 a.m.: Depart hotel for Yank Sing
Dim Sum lunch at the Rincon Center, 101 Spear St. (at Mission)
Literally translated as “to touch the heart,” the art of dim sum goes back thousands of years to the time when travelers first traversed the Silk Road. No one does it better than Yank Sing—close your eyes and you’re in Hong Kong (without the 18-hour plane ride). Originally founded in 1958, Yank Sing today is a third-generation restaurant using original recipes. They offer more than 100 varieties of dim sum, served from the traditional carts.
4:45 p.m. Depart hotel for cocktails at the Redwood Room
Located in the historic Clift Hotel, the Redwood Room is easily the most beautiful bar in the city. Floor-to-ceiling paneling frames a comfortable, clubby atmosphere with a spectacular cocktail program, excellent wines by the glass, and a wide selection of whiskies and craft beers.
7:00 p.m.: Dinner at Boulevard, 1 Mission St.
Chef Nancy Oakes opened Boulevard in 1993, embarking on “a never-ending quest for what’s delicious.” Along the way she picked up a James Beard award, a Michelin star and just about every culinary accolade you can imagine. The menu is a dazzling roll call of local ingredients—abalone, Dungeness crab, Eden Valley pork and Wolfe Ranch quail—served in creative and interesting ways. Dinner will be accompanied by a selection of wines from small-production Napa and Sonoma estates.
Thursday, October 9
Breakfast at the hotel
Transfer to airport for flights home
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