A war where everyone wins: SF Food Wars' Essential New York Times Cookbook Ultimate Potluck

I've been wanting to check out SF Food Wars for quite some time and this weekend the stars finally aligned. This event differed from the norm which usually features a mix of amateur and pro chefs from around the area competing for one of the coveted SF Food Wars titles. Instead, this time a dozen of the top chefs and mixologists in San Francisco made their picks from the best of 150 years of New York Times recipes as part of the launch of Amanda Hesser's The Essential New York Times Cookbook. Sunday afternoons don't get much better than this.

Bouchon appétit

I was lucky enough to make a trip out to Napa recently, where I was treated to a blissful meal at the original Bouchon, one of Thomas Keller's handful of amazing restaurants in Yountville, CA. Keller, who has gotten pretty much every chef accolade one can dream of, is a rock star in my food-obsessed world so this was a huge treat for me. If you haven't heard of him already, you may have at least heard of his esteemed restaurant, The French Laundry, which has been named the best restaurant in the world multiple times. Bouchon, which specializes in upscale French bistro style food, is right down the street from its illustrious cousin (and more attainable and affordable too, seeing as a French Laundry meal requires a reservation months in advance and can set you back at least $250 per person). But Bouchon certainly holds its own with an array of epicurean delights that have made this a must-visit foodie attraction in Napa. Keller himself said, "I used to joke that I opened Bouchon, styled after the bistros of Paris, so that I'd have a place to eat after cooking all night at the French Laundry." If they're feeding him, you know it's gotta be good.