Thank you to everyone who joined us for our Japan-inspired dinner on March 7! Here is the menu we presented:
Scallop, Lemon, Rose
Koshi No Tousetsuka Junmai Ginjo “Snow Flower” / Sparkling Cucumber Limeade
Radish, Carrot, Miso
2013 Muga Rose / Teapot Bitters Soda
Crab, Chawanmushi, Roe, Coriander
Alexander Jules 17/71 Manzanilla / Chilled Shiso Tisane
Octopus, Rice, Avocado, Nasturtium
Stone Smoked Porter / Chilled Pu-erh
Duck, Sunchoke, Kumquat, Dashi
Alexander Jules “Los Abandonados” 6/8 / 1980 Smoked Tung Ting Tea
Dark & Stormy / Ginger Beer
We can’t share all the details yet—but we’re planning our next dinner for early March. Only 12 seats will be available. Make sure you’re on our mailing list to get notified when tickets are released!
Expect inspiration from our recent trip to Japan, Thailand, and Hong Kong to have a strong influence on the meal.
Hope to see you there!
We get a lot of requests for SF restaurant recommendations. I could happily talk for hours about all the great places to eat in this city, and our wedding earlier this year gave me a perfect excuse to do just that with all our out-of-town guests.
So without further ado, this is the list of 10 favorites we shared with them. This list is based on extensive research. (It’s a tough job, but someone’s gotta do it.)
The perfect five-bottle bar: (1) Faultline bourbon, (2) Fernando de Castilla Antique amontillado sherry, (3) St. George Terroir gin, (4) Dolin Rouge vermouth, and (5) Campari
A few weeks ago, Dan’s sister Rachel asked for a cocktail lesson. Her reasoning was solid: cocktails are the perfect thing for a person who lives alone and will never finish a bottle of wine solo. And they’re fun! So true.
But Rachel’s request also came with a challenge. Because she’s starting from scratch and doesn’t want to spend a fortune stocking the bar, she wanted to pinpoint just five bottles that would give her lots of options—not to mention make her look like a cocktail genius.
The easy thing to do, of course, would have been to send her away to find vodka, gin, tequila, rum, and whiskey, along with the proportions for a sour. And hey—there’s nothing wrong with the basics. But that felt like a cop-out. I wanted to help her find her cocktail personality. And I wanted each of the five bottles to be worthy of drinking on their own.
So we embarked on an epic tasting journey.
Right, so, it’s been almost a year since we hosted a dinner. Time flies!
It’s been a crazy year. I got a new job. Six months later, that company got acquired and I had to get ANOTHER new job. We got engaged, and then we got married. And both of us now have pretty intense jobs at pretty intense tech companies.
So we haven’t had a whole lot of free time.
But we both miss Hearsay. It was fun to plan the menus together and test all the wine pairings (ahem, very important research!). Every group that joined us for a meal was unique and interesting, and it was pretty fantastic to watch friendships form between people who probably never would have met otherwise.
The question is, do you miss Hearsay too?
Leave a comment if you’d like us to get another dinner on the books. (Hint: we’re almost always willing to schedule something special if you come to us with a full group of 12.)
We’ve toyed with a few new ideas—three courses instead of six, cocktail parties with hors d’oeuvres instead of a sit-down dinner, brunch… if you have strong feelings about any of them, let us know.
Jeanne + Dan