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From the Publisher... Before I share what's new, I want to sincerely thank all of the restaurants and wineries and their respective talented chefs, restaurateurs, vintners, winemakers and staffs, along with wives, husbands and significant others, for their contributions and support. This book would not happen without your valued participation. You are the content. This year, we unveil a new graphic look for San Francisco Cuisine that reflects a deeper emphasis on recognizing the chefs and winemakers that appear within its pages as true artists. Although we will always retain our original essence as the premier guide to fine restaurants and wineries throughout the Bay and surrounding areas, we also intend to grow and evolve as a showcase for the notable masterpieces that emanate from the culinary and wine worlds. We've begun this evolution by adding a completely new section called, Portraits of the Wineries, which provides our readers with sketches of the personalities of each of our participating vineyards and wineries. As always, the ever-popular Chefs at Leisure, and Distinguished Winemakers sections give an intriguing glimpse of the featured artists - in their own words. Top Chefs' Favorite Recipes remains a sort of lesson in top techniques and formulas from the masters. And for dessert, we've included a dollop of culinary humor, courtesy of The New Yorker magazine. On a more literal note, we've paralleled the supreme virtuosity of the culinary and winemaking arts, to the fine arts. The Cuisine as Art section offers a peek at the collections of artwork displayed in the restaurants and wineries. It seems so befitting, since the same creative spirit that inspires graphic and performing artists, is the motivating force for top chefs, vintners and winemakers. It ultimately propels them to work ceaselessly and passionately to make their exceptional visions become real and tangible and delight all of the senses - sight, touch, smell, sound and of course, taste! After all, when cuisine evokes emotion, it becomes art. Enjoy!
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Looking back over the past Letters From the Publisher I've written for
San Francisco Cuisine, I noticed one common denominator. I always
begin by remarking that the current issue in hand, is the biggest and the
best ever. It seems a bit redundant to make that same remark about this one.
Nonetheless, I am compelled to say that San Francisco Cuisine 2007
deserves special note.