Happenings

Pizza Prep

Posted by on Apr 14, 2012 in happenings | Comments Off

I love a good pizza. The simplicity of a thin Neapolitan style base, cooked until its crispy with those little air pockets, and a smothering of tomato sauce. After a twitter conversation earlier on today, it seems a lot of people share my love for simple topping. Like many of the best things I’ve eaten, simplicity and freshness of ingredients goes a long way. As the sun sets, a few slices of pizza topped with a medley of mushrooms (currently our funghi pizza has black trumpets, hedgehogs, nettles, montasio & ramp pesto), paired with a cool glass of Gragnano, is my idea of a great meal.

Whether you come of the pasta and try out some pizza, or come for the pizza and try out some pasta, great pizza is one of the things we do well. From the restaurant floor, I’ve witnessed the fire-oven stage of pizza a few times; the spectacular sight of pizza being slowly levered into the wood fire own on a large pallet. But earlier this week in the Dough Room, (former flour + water sous chef and the chef de cuisine of soon-to-be-open Salumeria) Matt Sigler kindly showed me the key steps of prepping the base. (I’ll have to see if he’ll let me know the secret ingredients to the dough another time!).

So here are the basic maneuvers told through the eyes of someone with zero professional kitchen experience.

You start by gently kneading the dough to release any trapped air.

Then you lift the dough off your work surface and gently stretch it out (the flipping in the air part).

Keep stretching it out until it’s the size you’d like it to be and the thickness you’d like it to be.

And if you like crispy, blistered bubbles around the edge, you can help make sure these appear by manually creating a few little pockets in the base.

For regular updates on what’s happening behind the scenes, follow us on twitter @flourandwater and facebook. See what we see as we see it on instagram.

Central Kitchen Preview Dinner

Posted by on Apr 6, 2012 in happenings | Comments Off

central kitchen preview dinner menu

Monday April 2nd, a small group of guests were given a taste of what to expect at the soon-to-be-open Central Kitchen. With Thomas McNaughton as Executive Chef and Michael Gaines as Chef de Cuisine at the helm of the new restaurant, Central Kitchen has been slated as one of the most hotly anticipated restaurant openings of 2012. Watching the construction work in progress, the building of the dream team, the development of menu right down to the detail involved in selecting silverware, glassware and plateware, has been fascinating to watch.

 

The preview dinner was an opportunity to see the key elements of Central Kitchen come together. Guests were greeted with Prosecco by Chef Thomas, Chef Michael and were delighted to note their servers for the night were Central Kitchen GM Marko Sotto and Assistant General Manager/Special Events Director Elizabeth Subauste. Chef Thomas talked to the guests briefly about the philosophy behind Central Kitchen, the importance of building a strong team as the company grows, the approach to building menus and sourcing ingredients and the idea of responsible cooking using the whole animal and the whole vegetable.

With a strong emphasis on sourcing ingredients seasonally and locally (many of which come from the rooftop garden). The 8 course dinner was served with a few amuse bouches added between courses. Wine Director John-Paul Henaff came in to talk the guests through the choices for wines for the wine pairings and Pastry Chef Lisa Lu presented guests with a meticulously crafted chocolate, hazelnut & caramel dessert.

Music is a key part of the Central Kitchen experience, and for the night, Music Director Katie Mathis selected second albums from classic rock bands as a subtle nod to this being our second restaurant.

There’s another sold out Central Kitchen Preview Dinner on Monday April 9th. Will the menu be the same? You’ll just have to wait and see.

Life & Times Vol 1

Posted by on Mar 23, 2012 in happenings | 2 comments

Spring finally sprung and with it comes lots of fantastically fresh produce from our roof garden.

Outstanding in The Field tickets came…and sold out in a nanosecond. Last year we did a beach setting which was fabulous, but this year we’re switching things up and taking the team, and a bevy of happy diners to Devil’s Gulch farm. Kona’s personal appearance? I’ll have to check with her agent.

image courtesy of devil’s gulch

A few weeks ago, we had the pleasure of being included in a SF Station shoot for a Lomography exhibition. The exhibition opened on Thursday 22nd at the Lomography Gallery Store but its still on so head down if you didn’t make it.

We’ve set the date for our next Salumeria pop-up. Friday March 30th from 11am-2pm. We’ll be at The Window, the offshoot of Coffee Bar, at 1599 Howard at 12th. Get there early to get your grubbin’ on.

Chef Thomas has been a busy chap with a few photoshoots, James Beard Nomination for Rising Star Chef of the Year, tune in to Olivia Wilder’s show this Sunday at 630pmPST to listen to Chef Thomas live and watch a little pasta magic happen on Sunday 7pm PST on Unique Eats Pasta Episode. All this while we’re getting seriously close to the opening of our new restaurant Central Kitchen.

Twitter follower Number 4500…where are you? Two tickets for our wine class with a 5 course dinner await!

For regular updates on what’s happening behind the scenes, follow us on twitter @flourandwater and facebook. See what we see as we see it on instagram.

Rosemary & Black Pepper Bonet with Brown Butter Crumble Recipe

Posted by on Mar 9, 2012 in happenings | Comments Off

image of citrus bonet via greedy guts

Bonet (pronounced bow-nay) is a sweet typical of the Piedmont region that was initially served at noble banquets in the 13th century but is now seen as more of a home dessert to be enjoyed with families or at a local family run trattoria. Traditionally served in the colder months, its a soft, rich creme caramel like dessert.

If creme brulee or panna cotta turns you into a quivering pool of excitement, the bonet might just be the dessert for you. If the soft, silky, creamy custard in any form whets your appetite, you need to dip your spoon into a little bowl of bonet. The brown butter crumble sprinkled liberally on top creates a divine textural contrast that just keeps that spoon dipping in for more.

For the Bonet

2 1/2 cups cream, 1/2 cup milk, 1/4 cup sugar

1 bunch fresh rosemary

Bring ingredients to a boil then let cool for 20 minutes.

5 egg yolks, 1 whole egg, 1/4 cup sugar, pinch of salt

Cream together then slowly add rosemary cream mixture then strain.

For the Caramel

2 cups sugar, 1/2 cup water

Caramelize sugar then add boiling water to make a pourable caramel.

In the bottom of a ramekin, pour caramel crack black pepper on top then cover with custard base.

Bake in water bath and cover with aluminium foil for 40 minutes at 300F. Rotate halfway through cooking.

Brown Butter Crumble

1/2 cup butter, 1 cup all purpose flour, 1 cup brown sugar, 1/2 teaspoon salt

Pulse all ingredients in a food processor until it forms pea sized rounds.

Place rounds on cookie sheet, bake at 350F until they brown.

Remove brown butter cookies from sheet and pulse in food processor till desired texture is reached.

Sprinkle generously on rosemary & black pepper bonet.

Enjoy.

 

In Piemontese dialect, the word bonet means hat and there are two theories explaining why: some linguists believe that bonèt ëd cusin-a (chef’s hat) was the name of the hat-shaped copper mold used to make the dish. Many people in Piedmont, however, will tell you that the name comes from the fact that it was the last thing that you would eat during a meal, just as a hat is the last thing you put on when you get up from the table to leave a restaurant or a friend’s home.

Turntable Kitchen at flour + water

Posted by on Feb 29, 2012 in happenings | Comments Off

About a month ago I waxed lyrical about the symbiotic relationship between food and music at flour + water. This lead us to cross paths with a dashing duo who are all about the happy marriage of music and food. Kasey & Matthew started Turntable Kitchen out of his love of music, her love of food and their love of bringing the two together.

On Monday 5th March, in a similar vein to our Guest DJ Nights, Turntable Kitchen will be hosting a night at flour + water.

So Katie Mathis (our music director) asked them a few fun questions:

A few minutes with Kasey
What music did your parents listen to when you were growing up? My family is originally from Moscow, Russia, so the music I grew up listening to is an eclectic mix of Western pop groups and stars (like Michael Jackson, ABBA, Genesis, and the Beatles) and Russian folk music. The guitar was always king.

Favorite artists? Favorite albums? That’s a tough one! I go through a lot of musical phases. Right now, favorites include Feist, Iron + Wine, Beirut, MIA, Typhoon, Florence and the Machine and Sufjan Stevens. All-time favorites include Sublime, Amy Winehouse, The Decemberists, and of course, legends like the Beatles, Jackson 4, Aretha Franklin.
Michael or Janet? Beatles or Rolling Stones? Jackson 5! Beatles.
 

A few minutes with Matthew

What music did your parents listen to when you were growing up? My mom has always been one of the world’s most enthusiastic Barry Manilow fans. She’s probably seen him live hundreds of times in cities all across the planet. It’s almost all she ever listened to. My father’s tastes when I was a child were somewhat more eclectic and harder for me to pin down. He’d listen to everything from The Beach Boys & Motown to the soundtrack for Phantom of the Opera.

Favorite artists? Favorite albums? Right now I’m very enthusiastic about The Weekend and Aluna George. My all time favorites include Radiohead, The National, Spoon, Sufjan Stevens, Jorge Ben, Atahualpa Yupanqui, Al Green, Elliott Smith, Boards of Canada, David Bowie, and anything released through Motown during the 60′s – but especially The Four Tops.

Michael or Janet? Beatles or Rolling Stones? I’m going to pick Michael over Janet hands down. The Rolling Stones vs. The Beatles is harder for me. I grew up loving The Beatles, but I’ve recently fallen in love with The Rolling Stones. Today The Rolling Stones have the edge, but tomorrow I’ll probably find wish I selected The Beatles.

Don’t miss our first ever wine class: An Introduction To Italian Wines on Tuesday 6th!

Salumeria Pop-Ups

Posted by on Feb 25, 2012 in happenings | Comments Off

We love a good pop-up and being the carb junkies we are, we’re superdooper excited about the Salumeria pop-up happening next week.

Chef de Cuisine Matt Sigler and Retail Manager Sophie Musgrove have been hard at work crafting up insanely delicious combinations and after a little mid week sampling (right-place-right-time-perk-of-the-job), I can’t wait to try out a few more magnificent morsels.

This week is going to be a great one as they have not one, but two pop-ups planned. We had to honor the leap year in a special way.


The first one is on Wednesday, February 29th from 1130-230 at flour + water.

The next is on Friday, March 2nd at Clooney’s Pub, 1401 Valencia from 6-10pm.

It’s been a busy week, which is exactly what we love. Never a dull moment in this joint. For regular updates on what’s happening behind the scenes, follow us on twitter @flourandwater and facebook. See what we see as we see it on instagram.

Kona

Posted by on Feb 17, 2012 in happenings | 1 comment

Last week, at The Bones event, organized by Meatpaper, people who came along for the 20th Street Corridor crawl were treated to a sneak peek at Salumeria. Chef de Cuisine Matt Sigler was whipping up insanely tasty batches of arancini that people couldn’t get enough of.

And if you looked down, you might have spotted a little furry looking pet. She moves with deft speed and focused determination. What she might lack in grace, she certainly makes up for in cuteness. A few people asked what type of dog she was. Look a little closer. Meet Kona. Chef Thomas’s teacup pig.

image courtesy of The Bold Italic

Date of Birth: 08.03.2010 (but she was brought in on manager Liz Subauste’s birthday 10.3)

Favorite foods: Circulated eggs, sunchokes, parsnips, chestnuts. Because she’s fancy like that.

Fun hobbies: To cuddle and watch movies on the couch. Sun bathing

Favorite music: The Rolling Stones

Annoying Habits: Eating buttons, books, computer keyboards and expensive make up

Best Friend: Lima. The Guinea Pig.

Secret Crush: Culinary Icon, Chef Thomas McNaughton.

For regular updates on what’s happening behind the scenes, follow us on twitter @flourandwater and facebook.

that’s amore

Posted by on Feb 10, 2012 in happenings | 1 comment

chocolate budino at flour+water

image via @DarinDines

Love it or hate it, Valentine’s Day is poking its head round the corner so here’s a sneak peek into the lives and loves of the lovers at flour + water.

 

Daniel, Line Cook

If you were one food item on the menu, what would it be and why?

Margherita Pizza. Simple, classic and well made.

Best Gift For Her? A day at the spa.

Best Gift For You? Her day at the spa = A day of peace for me. And a very happy girl at the end of it.

 

Albert, Line Cook

If you were one food item on the menu, what would it be and why?

Cappellacci dei briganti. Unique and it tastes good, or the Tajarin because it looks fancy.

Best Gift For Her? A hug and a kiss

Best Gift For You? A card

 

Jeff, Line Cook

If you were one food item on the menu, what would it be and why?

Mixed Roast of Pork. Its got a little bit of everything.

Best Gift For Her? Flowers

Best Gift For You? Beer

 

Eric, Bartender

If you were one food item on the menu, what would it be and why?

Calabrese Pizza. A little bit sweet, a little bit spicy and everybody loves me!

Best Gift For Her? Couples Spa Retreat

Best Gift For You? Couples Spa Retreat

 

Sarah, Server

If you were one food item on the menu, what would it be and why?

Crispy Pork Trotter. It’s utterly invincible.

Best Gift For You? Sparkles. Girls loves sparkles.

Best Gift For Him? Something delicious.

 

Ruth, Hostess

If you were one food item on the menu, what would it be and why?

Chocolate Budino. Delicious, consistent, sweet and salty.

Best Gift For You? Dinner at La Ciccia

Best Gift For Him? He loves gadgets so I have to find a hot gadget.

Speaking of hot gadgets, have you seen this?

 

For regular updates on what’s happening behind the scenes, follow us on twitter @flourandwater and facebook.

music with your meal

Posted by on Feb 3, 2012 in happenings | 1 comment

 


If music be the food of love…play on.

Over 400 hundred years later, Orsino’s opening line still resonates.

If you’ve had the pleasure of dining at flour + water, you might have noticed, we like music. A lot. An eclectic mix. And preferably a little loud.

As you enter the restaurant, every evening on the host stand is a playlist. Which like the menu, changes daily. In a similar vein to the wine pairings we create for the pasta tasting menu, the playlists are designed (by our music director, katie mathis), to elevate your dining experience and make it all round, more enjoyable. Take the playlist home, recreate it on spotify to tickle your aural senses and enjoy fond memories of a great evening.

Noted for being one of the most progressive cities for food, San Franciscans are utterly spoilt for choice. As more creative ways are thought of to bring together key elements for a memorable meal, enjoyable dining experiences keep getting more enjoyable. We have Chef Thomas McNaughton at the helm with his flavorsome fare and music has been an important part of the flour +water experience from day one.

In a city with more foodies than you could shake a spoon at, who work hard and play hard with multiple music playing idevices, we’re gifted in the art of turning on and tucking in. With so much variety available, more people are seeking well curated experiences. If you like your food full of flavor, your wines carefully paired, your music a little loud, in a room lit by candles, with some of the hottest servers in the bay area, play on.

For regular updates on what’s happening behind the scenes, follow us on twitter @flourandwater and facebook.

labor of love

Posted by on Jan 27, 2012 in happenings | Comments Off

On Wednesday evening, in the Dough Room, a group of food lovers convened for a pasta class, to learn a little more about the wonderful ways to make pasta. Agnolotti Dal Plin, a flour + water signature dish was first on the menu. After everyone had a little time to relax and imbibe, Chef Thomas got to work on teaching the group the key steps to making their own agnolotti dal plin.

After laboring away rolling dough, cranking pasta, delicately filling it with spicy pork, followed by more rolling, cutting and..more rolling. The class were delighted to bag up their pillowy pieces of joy to take home to enjoy later.

At the end of the evening, they sat down to enjoy a special 5 course dinner with wine pairings. Each guest left with parting gift of a recipe book and fresh pasta to make at home.

Our next class is on February 14th so treat yourself or that special someone to a cooking class. More info here.