Post Thanksgiving Blues

Following a wonderful turkey prepared by Carlo and the wonderful staff at Vivande, the second half of the holiday weekend was uneventful. The day after Thanksgiving was sunny and warm, but Saturday and Sunday remained cool. The nights were chilly and clear with spectacular views throughout the San Francisco Bay Area.

Here at Vivande, the week started with muses and talk about the Christmas rush, holiday decorations, special orders, wine, and yet another round of turkey and stuffing we'll be preparing for our loyal customers. Carlo and Lisa have already started to plan the menu.

Mopping up a Mess on a Cold & Foggy SF Weekend

The weekend is starting cold and foggy here in San Francisco's Fillmore District. Carlo and Lisa and our entire Vivande staff are operating at full throttle preparing for the crush of Thanksgiving turkey orders that have started coming in.

Soon I will be in my flat overlooking San Francisco Bay. I have just a glimpse of the Golden Gate Bridge. But out on the water, fishing boats will be busy at work trying to mop up the oil that spilled from a container ship last week. What a mess...what a disaster! But there's still a lot to be thankful for.

After a hard week, I'm taking a few large Pantelleria capers straight from the Mediterranean. (They're really in jar, but I think I can smell the Mediterranean sea air when I remove the lid.) After a couple rinses to remove the salt, these bulbous capers are heading straight for my martini glass which will already be filled with cold gin.

...A not so traditional martini for a very traditional American holiday.

Vivande Featured in Chronicle's Holiday Issue

Vivande was featured in Cindy Lee's and Elizabeth Gruse's column in The San Francisco Chronicle's Thanksgiving issue this week. The Wednesday food pages were loaded with great tips on wine pairings, cranberry recipes, a turkey bake-off and a wide assortment of side dish ideas. If you missed it, there is a link on SF Gate.

As featured in The Chronicle, Carlo is preparing ready-to-serve feasts. Start with a free-range turkey for either 12 or 20 guests. Choose from three different kinds of amazing stuffings, plus cranberry chutney and baked squash. Time is growing short to reserve one of Carlo's Thanksgiving feasts. Call by by Saturday. 415.346.4430.