The Triple Dot: Sushi, Harvest, and Politics

Dear Friends,

Fall is in the air, which really means summer in the Bay Area. After a record-setting chilly and foggy August in San Francisco, we're pretty giddy about this glorious weather. September kicks off not only Harvest season in wine country, but a slew of restaurant openings and special events, several of which we're planning or promoting as I type! Details on several are, of course, in the Client Wire below.

Apparently, the travel bug has been flying around the office, as a couple of us have just taken quick advantage of Norwegian Air's amazing fall sale - my husband Eric and I are off to Oslo and Stockholm in late October for a week, and Ellipses Account Coordinator Sydney will be jetting off to Stockholm with her family in November. (Sure, it will be cold, possibly rainy and pretty dark but, having never been to that part of the world, we couldn't resist!) Evita will be taking off for New Zealand with her fiancé in November, and then Amanda's off to London to visit her sister in December. We're looking forward to taking and sharing as many photos and stories as we can on the Ellipses social channels, and sharing what we learn with our clients and colleagues back home.

Here's to a beautiful Labor Day Weekend and start of summer (ahem, fall)!

Cheers, Diana

Diana G. Haven
Follow me: Twitter - Instagram

P.S. For the latest news and tips, be sure to follow Ellipses on Facebook, Twitter, and Instagram!

Omakase Celebrates One Year

Omakase, the Michelin starred-destination for arguably the best Edomae style sushi in the Bay Area, celebrates its wildly successful first year with two incredible sake-pairing dinners this month. The events are held in partnership with Chris Pearce, founder of World Sake Imports and the first non-Japanese person to be designated an Expert Sake Appraiser by the Japan National Research Institute of Brewing. Chris will introduce each label, sharing tales from the breweries along the way. As the founder of the annual Joy of Sake events, which attract over 3,500 sake fans every year in Honolulu, New York and Tokyo, he has a unique perspective on what’s happening in the world of sake today.

Each dish of the ten-course meal will be paired with sake that complements its flavor and aroma.

The dinner has two seatings: Wednesday, September 21, and Thursday, September 22, at 8:30 p.m. Pricing is $325 per person, exclusive of tax and gratuity, and seating for each dinner is extremely limited. Please call Omakase for reservations at 415-865-0633.

Brews & Views is Back!

Half Moon Bay Brewing Company’s Brews & Views series returns for an exciting fall season! Members of the community are invited to enjoy a cold brew and engage in discussions regarding world politics, and environmental and social issues. The lineup welcomes notable guests including Joseph Sanberg, Chair of the Board of the Jefferson Awards Foundation, on September 8; Amir Soltani, director of the movie “Dogtown Redemption,” on September 22; a screening of the film “Racing Extinction” on October 6; Alex Evans, expert pollster and researcher from EMC elections, on November 3; Gordon Clark, conservation project manager at Peninsula Open Space Trust, on November 17; and Jeremy Haft, author of “Unmade in China,” on December 1. For more information, please visit the website.

Can't Miss Harvest Events

It is our favorite time of the year in St. Helena: Harvest season! We rounded up a few of our favorite events to help you celebrate.

September 10 marks the 65^th annual Tasting on the Lawn at Charles Krug, the oldest winery in Napa Valley. From 5 – 8 p.m., guests can enjoy an Americana-themed party, complete with mouth-watering barbeque, new release wines, and live music by The Americans. Tickets are $90 a person, and all attendees must be 21 or over.

On September 17, the Clif Family Farm Fest celebrates Harvest, family, and delicious food and wine. From 3 - 8 p.m., guests can enjoy live music, local artisan food demos, farm tours and more. Tickets are $75, and include a shuttle ride to the farm. Get them here.

The V. Sattui Harvest Ball will also be held on September 17, from 6-10 p.m. Guests are invited to sip, dance, and dine the night away at this black tie affair. Italian Chef Marco Mori will prepare multi-course dinners, while friendly wait staff pours only the best vintages and reserves. Dance the night away with music from Neil Diamond tribute band Super Diamond, and top off the evening with a Madeira nightcap, port and cigars. Tickets are $225 for members, and $250 for non-members. For more information, please visit the website.

We'd been meaning to get to Al's Place, the 2015 winner of Best New Restaurant accolades from Bon Appetit, for ages, and finally got in to the extremely popular restaurant on a lovely August evening in San Francisco's Mission District. And, well...Wow. It was not only worth the wait, but very much worth the hype. The space is bright and inviting (albeit packed) with blue, orange and white throughout the restaurant, setting the perfect background for the gorgeous plates coming out of Chef Aaron London's kitchen. A fan of his since he was at Ubuntu in Napa, we knew he would place utmost importance on fruits and vegetables. Indeed, at Al's Place meat is served as a side dish, with amazing seasonal produce and seafood taking center stage. The servers are at the top of their game, and are experts at recommending the perfect array of dishes to share. We had a lot of favorites, including the must-try Brine Pickled French Fries with Smoked Apple Sauce, and the insanely great Warm Brownie with Peanut Butter Ice Cream and "Payday" Filling, but the standout dish for the Sweet Spot was the Lightly Cured Trout, Crispy Potato, Bashed Cucumber, Bagna Cauda. The gorgeous array popped with expected and unexpected flavors and textures, and we were nearly licking the plate when we were done. Reservations can be tough to get, but are so worth it. And, Al's Place just added outdoor seating, just in time for "summer" in San Francisco.

Tratto, a spirited, bar-driven restaurant serving rustic Italian fare with modern sensibilities, opened in June 2016 in the heart of San Francisco’s Theater District and has become an instant destination for amazing food and cocktails. We couldn't resist sharing the recipe for one of our favorite dishes, Bucatini with Pancetta and Chile Flake from Chef David Feldman. Enjoy!

Bucatini with Pancetta and Chili Flake

Yield: 1 pound pasta, serves 4

1 lb. pancetta cut into matchsticks
2 T olive oil
1 tsp chili flakes
3 red onions diced small
½ cup red wine
2 lb. canned tomatoes, drained of liquid
2 T chopped rosemary
sea salt and freshly ground pepper
1 lb. dried bucatini
6 oz. grated pecorino romano
small handful fresh oregano

Place the pancetta, oil and chili flake in a saucepan. Place over medium heat and fry until pancetta becomes crisp, then add the onions and rosemary. Continue to fry until the onions become light brown and crisp. Add the red wine and reduce until it disappears. Add the tomatoes and the oregano. Bring to boil then simmer for at least 45 min. Check for salt.

Cook the bucatini in abundant amount of salted water. Drain the pasta and add to the sauce. Mix, add the pecorino and serve.

Star Wars fans need look no further than Carrie Fisher's roast of George Lucas at the AFI Lifetime Achievement Award.

IKEA has a very entertaining (and perhaps thought-provoking) perspective on taking photos of your food.

This month saw the debut of Instagram's "stories" feature, which many considered a pretty blantant copy of Snapchat. It's apparently resonating with Instagram users, as a third of their active user base (100,000 people) is using stories every day. And in the latest Insta-news, you can now zoom on photos and videos!

We enjoyed this great interview with Gwyneth Borden, Executive Director of the Golden Gate Restaurant Association (GGRA), sharing her insights on the Bay Area's restaurant industry.

Interested in seeing how we can impact your bottom line? Drop us a line at diana@ellipsespr.com. Mention The Triple Dot and receive a complimentary one-hour consultation.

Ellipses is an integrated communications agency with a passion for exquisite food, beverage and travel. We believe in personalized service, targeted campaigns and building long-term relationships with our clients that help them achieve their goals. www.ellipsespr.com