Ready made s’mores? I’ll bite.

Poached fish over parsnip puree with fried Brussels sprouts

Perfect for both your vegan and meat-gan guests bulgur and lentil salad is hearty and delicious

The Fatted Calf puts together a mean charcuterie platter

Chocolate petits fours from Dragonfly Cakes – delicious and so cute

Spit roasted pork melded with molten mozzerella and pickled peppers from Oliveto Cafe in Oakland

A smoked pork chop, perfectly fried eggs and a biscuit is our idea of a good breakfast

SF’s latest scoopery Humphry Slocombe is making some screaming scoops

Thomas Keller’s Ad Hoc Restaurant makes the finest fried chicken I have ever eaten

Liver is considered an invitation by my neighbor

Shrimp poboy

You’ve heard of a chuck burger, but what about a duck burger?

Meatloaf cupcakes with mashed potato frosting

The French Laundry pastry chefs get in the seasonal spirit

Della Fattoria’s bacon and egg on toast

Pumpkin waffles? Smashing!

“Cheese and crackers” by Rose Pistola’s Alicia Bidnic

It’s great to see how your food is made – McEvoy Ranch gives a tour of their olive oil facility that includes their giant grinding machine

Japanese sansho pepper dusted, house cured salmon nigiri

One of the hardest things to get wrong in a restaurant is the Salumi Plate

Pear and sour cherry pie at SF’s Mission Beach Cafe

Chef Chris Cosentino knows Heritage Turkeys inside and out