Posts Categorized: Food

Wingtip Bartender Brandon Bigalke: Sippin’ on Gin and Duck

Last month, Wingtip’s very own Brandon Bigalke competed in Bombay Sapphire’s Regional Finals for the 9th Annual “World’s Most Imaginative Bartender” competition. Held at the of-the-moment Mission bar Forgery, the event was the last stop on the tour, pitting six bartenders against each other to find out who would represent San Francisco at the North American Finals.

Highland Park Valhalla Collection Dinner [THIS Friday. Public Seats Available.]

We are thrilled to invite you to this Friday’s Valhalla Dinner, hosted by Highland Park’s Brand Ambassador, Martin Daraz.

Let’s just say, this is a BIG deal for scotch drinkers and foodies, alike.

For this one special night, eat like valkyries, gods and goddesses as we toast to Thor, Loki, Freya and Odin, the four rare expressions of the Highland Park Valhalla Collection. In fact, three of these expressions are no longer available for purchase, making this an extraordinary opportunity to be in the presence of greatness.

Six Saint Paddy’s Perks At Wingtip

Whether you need to pick up some libations for the festivities, or if you find yourself in a swarm of green and need a quiet nip, or if you’re feeling the affects of said festivities and need a warm meal, we have what cures your ailments this Saint Paddy’s Day:

Krug Special Event This Friday [RSVP]

Experience four expressions of one of the greatest Champagnes in the world, paired with elegant hors d’oeuvres and unique Wingtip experiences, hosted by US Krug Ambassador, Garth Hodgdon. Featuring: Krug Grande Cuvée, Rosé, Vintage 2000 and Vintage 2003.

1982 Bordeaux Dinner at Wingtip

It’s not everyday that we have an opportunity to experience a snapshot of history in a glass, with a particular focus on one of the most legendary vintages of our lifetime. Hailed as a vintage that changed everything, 1982 was stellar in Bordeaux, with praise coming from all angles, particularly from wine critic, Robert Parker. This vintage has perhaps done more to stir hype in the market, drastically affect prices, and influence a stylistic shift in winemaking that still resonates. Why do people still talk about this as one of the finest vintages of Bordeaux ever? Come find out as we taste through a well-curated lineup of stellar producers from the legendary vintage, including two 100 point wines and 3 of the 5 First Growths.

A Citrus Trek to UC Riverside

Recently I went on the coolest educational trips–it knocked the socks off any high school field trip I remember. Givaudan, the world’s largest flavor and fragrance company, who enjoy a partnership with UC Riverside that grants them unrestricted access to their world-class citrus groves, invited five bartenders, including myself, to explore rare citruses and learn how natural flavors are made.

Photos from the new Digital Menu

The Club is rolling out a digital menu experience for members, and for the project, we had photographer John Lee and food stylist Lillian Kang attempt to convey the typical Club experience for everything from breakfast to cigars.  

The Peugeot Pepper Mill that Pays Tribute to a Playboy

In response to last week’s email campaign about the growing Housewares section at Wingtip, a good customer alerted us to the fact that the 50cm (19.75″) Peugeot Pepper Mill was referred to as “the Rubirosa.”

What ban? Foie flourishes in CA

Prior to the great foie gras ban of 2012, restaurants were abuzz with foie-themed going-away parties, like the last days before prohibition. But now that the ban has been enacted, the focus has been on how to get around it. First we heard Presidio Social Club was flouting the foie ban on the grounds that… Read more »

The Carnivore’s Guide to London

Meat London: An Insider’s Guide Edited by Tom Howells With an introduction by Thomas Blythe Black Dog Publishing   Now and then you hear a London-bound traveler mumble something about “such a beautiful city, but the food’s so dull and heavy.” Leave it to a book devoted to meat to negate their argument. Sure, Meat… Read more »