Free Chocolate in Celebration of National Chocolate Fondue Day

In celebration of National Chocolate Fondue Day on February 6th, we are offering you a free chocolate fondue for two, between February 2nd through the 6th.
Just print out this certificate and present it to your server.
Valid when you purchase any combination dinner for two or any four course feature. Cannot be used with any other promotional offer or for gratuity. No cash value.
Limit one coupon per table. Expires Friday, February 6th, 2009.
The Melting Pot of Larkspur
125 E. Sir Francis Drake Blvd.
415-461-6358

Soledad Barrio Drives Cal Performances Audience Into Frenzy

A star of international significance, she brings along her own company, Noche Flamenca, and takes her sweet time arriving on stage in her grand finale smashing solo. Soledad Barrio, who started the company in 1993 with her husband, artistic director Martin Santangelo, lets her outstanding dancers, singers and guitarists enchant the public with their skillful performances first, and then storms in like an April shower. Clad in black, with silver sparkles on her shoulders, she’s a force of nature, a midnight thunder--her tireless little legs stomping all over her viewers’ nerve endings, trumping anything they might’ve seen before, called flamenco. At the point when it is not humanly possible to withstand the pressure any longer, when it seems she would collapse from exhaustion, but she still goes on dancing like a fancy mechanical toy gone mad, the audience emits soft wailing cries, and then bursts into cheers and applause… Wild, dark, and tragic, filled with raw emotion, Noche Flamenca’s performances encompass the best in the historic genre. The artists move upon a darkened stage in a nonchalant manner of vagrant gypsies entertaining each other by the bonfire. The guest dancer Antonio Jumenez, with his looks of a street trickster, and his self-absorbed unstoppable showpiece, fits right in with potent singers Manuel Gago and Emilio Florido, graceful female dancers Sol La Argentinita and Rebeca Tomas, and virtuoso guitarists Salva de Maria and Amir Haddad. 101 Zellerbach Hall, UC Berkeley campus, 510-642-9988. To learn about future programs and reserve tickets, visit www.calperformances.org

Winter Fancy Food Show in San Francisco Encompasses the Best in Trade

Walking through the Sierra of cheeses and hams from Italy, France, and Spain, through the aisles of oils and chocolates of all imaginable origins, and tasting wines and gelatos of all colors and flavors, I asked myself one question, Why in the name of God of Good Food are we pressed to buy something much less inspirational in Safeways and Luckys of our blessed homeland? Why can’t we all enjoy this runny burrata imported by Fresca Italia; silky Hudson Valley foie gras; artisanal charcuterie from Fabrique Delices, or delicate lemon truffles from Seth Ellis? The 34th Winter Fancy Food Show at Moscone Center in SF on Jan. 18-20 presented a cornucopia of world delights and their inventors and promoters—an army of creative, industrious, and passionate about their trade people—many still looking for a distributor here… From what I’ve observed during the show, those tasty tidbits seem to seriously make people happy, and help them believe that not everything is lost in our economically depressed time. It seemed only fair that right after the exhibit floor closed, The National Association for the Specialty Food Trade (the show’s organizer) sent in volunteers to collect meat, cheese, chocolate, and other super foods for the Feed the Hungry network. It might not have much to do with a steady meal plan, but it certainly has something to do with dignity... If I would be very hard pressed to make a list of 10 staples for my Everyone Deserves Some Food Happiness recipe (out of 1250 exhibiting companies) that’s what it would be: 1. Hudson Valley terrine and torchon, www.hudsonvalleyfoiegras.com. 2. Trancete al miele (goat cheese log with honey) imported by Fresca Italia, www.frescaitalia.com. 3. Boudin Blanc (white pudding sausage) by Fabrique Delices, www.fabriquedelices.com. 4. Ossetra from Tsar Nicoulai Caviar, www.tsarnicoulai.com. 5. Mint-infused olive oil by Maggiarra Impero, www.imperomaggiarra.it. 6. Confits and jams from Fleuron d’Anjou, www.fleurondanjou.fr. 7. Organic juice from blood orange by Viovi, www.viovi.it. 8. Candid lemons from Seth Ellis Chocolatier, www.sethellischocolatier.com. 9. Firecracker ChocoPod made of dark Venezuelan chocolate, chipotle chile, popping candy and sea salt by Chuao, www.chuaochocolatier.com. 10. Harrisons & Crosfield teas, www.HarrisonsandCrosfield.com. Photography by Yuri Krasov: 1. Fabrique Delices team. 2. Flavors of Lombardy presentation with a complete historical and cultural reference by Darrell Corti, and wine and cheese pairing.

Macbeth Sold Out, But There Is Still Hope To See It

Shotgun Players, never too shy to pull off the greatest material with the simplest means, is now extending its Macbeth performances for the second time in the run (through Feb. 1). The Bard’s streamlined account of raw royal ambition becomes decidedly bloody on the intimate Ashby Stage, directed by Marc Jackson and performed by the assertively talented cast led by Craig Marker (Macbeth) and Blythe Foster (Lady Macbeth). Due to the close proximity of the stage in this small theatre, the proverbial fourth wall is almost nonexistent, supported merely by averted gazes of the public when stage blood becomes too realistic for comfort. The whole show, supplemented with the great production team’s work, plays out like a Hollywood thriller—fast-paced, catchy, scary, intriguing—only with the added depth of Shakespeare’s timeless dark energy. 1901 Ashby Avenue, Berkeley. 510-841-6500 or www.shotgunplayers.org. Photo by Jessica Palopoli.

Chilling It at Chez Papa Resto

So, what’s your poison? Basil gin, lime and lemon juice over vodka? Moscow Mule, Saint Remy, or Mint Plaza Mojito? Just ask Lisa, the bartender at Chez Papa Resto, and she’ll create a knockout cocktail or suggest a smooth glass of red to go along with the Executive Chef David Bazirgan’s inspired French fare. His perfectly steamed mussels in a bowl of fragrant broth, infused with pastis, saffron and tarragon, are plump and velvety. Served with a paper cone of rosemary fries and aioli, the dish makes one think of a new moulle frites standard for the industry. Kobe beef tartar, surrounded by the usual suspects—Dijon, capers, shallots, and garlic—puts any anti-carnivore argument to rest, while the baby beets salad in citrus marinade with pronounced blood orange bittersweet flavor speaks loudly to a vegetarian in you midst. Dinner entrees include some spectacular takes on traditional creations, like bluenose bass with Meyer lemon buttery sauce and black truffle foam, or duck breast with parsnip puree, almonds, quince and sherry jus (sauce chef Mark Fantino). A hands down best dessert is a trio of Valrhona chocolate tidbits—hazelnut gelato will likely make you lick your plate. Located in Mint Plaza—a cozy modern enclave on Fifth and Jessie, Chez Papa Resto is a darkish, couple-friendly place, and gets vaguely Goth as the evening progresses, with all the flickering candles, mirrored walls, and dark red (almost black) glass chandeliers over the blood-orange-colored wall décor and bar lights shades. On a recent visit, the best indication of a great restaurant was sitting next to us on a comfy high-backed bar stool. “I eat here every day, I work here,” said Yannick, Chez Papa waiter, who on his night off was treating his girlfriend, Lara Kroop, to an array of Chef David’s scrumptious appetizers. The latter’s girlfriend, Michele, arrived by the end of the evening, too. This friendly atmosphere, when patrons are greeted and treated like a part of the family is pervasive here, introduced and affirmed by Jocelyn Bulow, a super successful restaurateur and founder of Maktub Group. A well-attuned team that orchestrates the Chez Papa Southern French experience, consists of managers Marc Henri Sempere, Andrej Oslica (event coordinator), Arnoud Giron, and George Aknin (wine director). In other words, come to Papa! (I surely will again). Chez Papa Resto is open for lunch and dinner Monday-Saturday at 4 Mint Plaza (414 Jessie Street), SF. Call 415-546-4134 or visit www.chezpapasf.com. Photography by Yuri Krasov.

Ask Emma

Question: I am afraid of my ability to lose patience with my own child. I have a beautiful three year old, who manages to ignite me with some natural things like sloppiness or not being able to react quickly enough to my demands. My child is no more stubborn or argumentative than any other of the same age, but for some reason I get irritated so much that I yell and sometimes even slap a poor child, which I regret so deeply thereafter. What can I do to change it?
Answer: You’ve already made the first step toward changing your behavior by acknowledging the problem. Your violent reaction to your child’s mishaps is a much more common case in young parents than you can imagine. Not everybody is able to admit that they use physical force with their small children while fully understanding how wrong and damaging it is for both parties. The next step would be to review your daily activities and see what causes this tremendous stress. Are you being constantly overwhelmed, running late, grasping for more time, or, to the contrary, feeling dulled and bored with the same routine day after day? In any case, some advance planning should help. Try to incorporate something to look forward to into your every day. It can be a cartoon you watch together with your child, a visit to a bakery to buy and share a treat, or planting seeds together in a pot on your windowsill. Build your child’s expectations around the activity, and enjoy it together amid your busy schedule. When your child is having a nap, don’t engage into laundry or cleaning, but talk to a friend, have a cup of tea in front of a TV, or give yourself a manicure. Learn how to relax on your own and how to enjoy your child’s company. Also, try to avoid stimulants and learn about stress relieving techniques. Please remember that these years when your child needs and appreciates your company are really a precious few.

Taking it Easy in the Dominican Republic

Spending your vacation doing nothing—what a novel idea! I always wondered, why with so many people all inclusive resorts of the Caribbean beat adventure travel, eco tourism, and backpacking/hitchhiking trips every time. After all those crazy runs through Rome, Paris, and Madrid; museum crawls in Vienna and Barcelona; palace-hopping in Saint Petersburg, Stockholm and Copenhagen; canal-roaming in Amsterdam and Suzhou, and group stepping in Beijing and the Mexican selva, I was almost ashamed to admit it to fellow travel writers that I allowed myself to be dragged by a small group of friends into this guilty pleasure of a blissful leisure in the DR. Iberostar Hacienda Dominicus is an exceedingly accommodating resort in La Romana, with the most comfortable beach, relaxed atmosphere, and a vaguely irritating feeling of confinement with all those campus-only activities, enclosed swimming area, and irremovable plastic bracelets that signal to the staff that your belonging to the pack of incessant consumers of 24/7 food and drink. Clean rooms, attentive service, and proficient bartenders were only surpassed by the eternal sunshine, all-day warm water, and swaying palm trees under a gentle breeze. Spending hours swimming in calm, bottle-glass colored gentle waves turned out to be exactly what the doctor ordered, supplemented by an occasional glass of limy caipirinha, and every night, right before the sunset, a pink flamingo flew overhead returning from his day job at the neighboring resort where he posed for tourists and ate from their hands. Iberostar Hacienda Dominicus is located at Playa Bayahibe, Higuey, Republica Dominicana. Tel: 1 809-688-3600. www.iberostar.com
Photography by Yuri Krasov, except: Flamingo posing for tourists—by Marina Smolina.

Tom Neely’s Art Behind The Blot

Cartoonist Tom Neely, based in L.A., has an intimate, if somewhat scornful connection to our beloved little burg. The artist graduated with an MFA in painting from San Francisco Art Institute in the year 2000, and participated in several shows in the local galleries. “I was in all these classes that taught us how to be conceptual assholes who don’t produce any actual art, when all I wanted to do was learn how to be a better painter,” Neely admitted in an interview with Tom Spurgeon for The Comic Reporter with a disarming sincerity. He also pointed out that Philip Guston’s work was one of the things that inspired him to follow his calling, “…break away from the pretentious bullshit of my art school surroundings and start making paintings of my comics.” Among other greats that informed and inspired Neely’s art, he names Lucian Freud, George Crosz, and this reviewer’s personal favorite Egon Schiele. Indeed, Neely’s art bares a sign of like-mindedness with the latter, especially in his hauntingly touching Werewolf series. Neely was awarded a Promising New Talent Ignatz Award in 2007 for The Blot (I Will Destroy You)—his first graphic novel. The Ignatz Awards, named after the character in the classic comic strip Krazy Kat by George Herriman, recognizes outstanding achievement in comics and cartooning. The ballot is created by a panel of five cartoonists and is then voted on by the attendees at the annual festival. “’The Blot’ follows a nameless everyman who, while dealing with the fallout from a doomed relationship, is stalked by a mysterious black splotch. As the story unfolds, this shape-shifting blot appears as a harmless cloud of ink, a faceless demon, a source of strength and an inescapable darkness, testing our character in a new way with each metamorphosis,” states Neely’s website, www.iwilldistroyyou.com. Neely’s artwork shows in Los Angeles galleries and publishes in dozens of magazines, literary journals and on album covers. It can also be seen and purchased (mostly in authored giclee prints) on his website. Photo: Tom Neely’s “stare.” Image: Tom Neely "Everyone else has left."

New Year's Better Served Cold

A "Rosebud" look at the past year. Chicago Water Tower Place and Macy's (formerly Marshall Field's)decorated for the Winter Wonderland. From top: Water Tower elevator shaft; Macy's clock; Macy's window; Water Tower escalator; Macy's main floor; Furs at Macy's (you are not in California any more). Photography by Yuri Krasov