Aug. 1–3 Eat Drink SF 2014 (formerly known as SF Chefs)
Aug. 2–4 Farm to Table Int’l Symposium (F2Ti)
Tabletop Choosing the right vessel can put veggies, salads, and side dishes center stage. Photos by Yunhee Kim. Styling by Lindsey Taylor.
Features Chefs’ comings and goings
Features A roundup of restaurant openings
Recipes Chef de Cuisine Tyler Shedden, Café Boulud & DBar, Four Seasons Hotel Toronto
Features The Share Our Strength/Food Arts Championship BBQ & Cookout
Drink Arts By bar manager Anthony Sferra of Sweet Chick, New York City