Yearly Archives: 2010

A New Way To New Year’s Resolution

Posted on by

6

Follow me on Twitter or Facebook.

Every year, we make a few resolutions and many of those are repeat resolutions (the same ones we make every year in hopes of a different result). The most common resolution, which I am certainly guilty of making, is losing weight. Loosing weight is a great goal to have but the term is very broad and doesn’t leave you with any direction on how to lose weight. Actually, when I used to say “I need to lose weight” or “My goal is to shed some pounds” I would feel overwhelmed and depressed. It seemed like a big goal, with 12 months to achieve it. So there was the “I just can’t go on another diet” feeling and the “I will start tomorrow” sentiment. By mid-March only a guilty, hopeless, self-deprecating feeling would be left. The problem starts at the goal setting itself. We do not outline how we will make the goal achievable nor do we set the intermediary goals that will make the big goal possible.  Instead of  just saying, “I will lose weight” or “I will eat healthier”, make resolutions that will help you achieve these big goals. Think about the steps you will need to take to achieve weight loss, eating healthier, or making a million dollars, and then set those steps as goals. Once, you can achieve the smaller goals, the big goals will fall into place. For weight loss, diet and fitness are both important. Increased cardiovascular activities and strength training will help you burn fat and put on muscle needed to continuously burn fat. Though, eating unprocessed, whole foods will keep you satiated, energized, and improve your workout. Eating fresh fruit, vegetables, whole grains, lentils, legumes, and even clean animal protein in moderation will help you lose weight. Though, in turn, you will need to reduce the amount of junk food you eat. The foods you eat determine how much harder you have to workout. For instance, if the majority of your caloric intake is from junk food, processed meats, and refined sugars and flours, you will have to work out much harder to burn calories and lose weight.

When it comes to health, I am only making three resolutions  this year. In the past, I’ve always almost failed at “eating better” and “losing weight” until I changed my goals. My new New Year’s Resolutions are:

1. To lose weight. To go to the gym 4 times a week for cardio and strength training. If I cannot make it to the gym, I will go for a 20 minute jog outside or run up and down our apartment building’s stairs. Big goal results: stronger body, more energy, glowing skin, and weight loss.

2. To eat better. To limit my intake of desserts and food with added sugars to once a week. Big goal results: more energy, weight loss, and improved mood.

3. To eat better. To eat slowly and mindfully. I don’t have to eat everything put in front of me and should recognize when I am truly hungry. Also, even if I am starving, I will slow down and try to enjoy each bite, instead of gobbling it all up at once. Big goal results: positive relationship with food and weight loss.

What are your New Year’s Resolutions? Any tips or ideas?

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded people and find out about exclusive Club Dine! events.

A Meatless, Unprocessed Christmas (With Pumpkin Soup Recipe)

Posted on by

3

Follow me on Twitter or Facebook.

Satish and I drove down to LA last Wednesday to spend the Christmas holiday with his sister and family. I had planned to make the Christmas Eve dinner as I really want to create tradition for Satish and I.  This entire  meal was going to be vegetarian, since my sister-in-law is a vegetarian and with all respect doesn’t like meat cooked in her kitchen. Therefore, I had packed up all of my key spices, herbs, oils, and favorite kitchen tools. I almost packed up my most versatile pan, zester, and spatula, but decided I could live without them. (Later, I learned I can’t live without the zester.) It’s tough cooking in an unfamiliar kitchen. I had plans to visit a farmer’s market in LA for the main ingredients.  LA has at least 120 farmer’s markets happening during the week, so there is hardly no excuse to not go.  I curiously went to the Westwood farmer’s market on Thursday, with high hopes of finding all of the ingredients I needed for the Christmas Eve dinner.  I was disappointed to find that it was a sparse market, but I still bought kale and parsley. Later, I met my dear friend for tea and hot soup. She suggested we stroll through the farmer’s market nearby, but time seemed to slip by at the Jewish bakery as we sipped our tea, flirted with the rows of baked goods, laughed, cried, shared, and reminisced. By the time we were ready to leave the bakery, it was dark and I needed to rush back to avoid being stuck in traffic. Of course, I didn’t listen to our GPS, made a couple of wrong turns, and missed the closest 10W onramp. Awhile ago, I stopped getting upset with myself for making wrong turns and getting lost and started enjoying the new route I created. Due to the wrong turns, I happened to drive by the La Cienega Farmers Market. Since, I was crawling in the local traffic, I got to look into the farmers market held at the parking lot of the La Cienega Plaza Shopping Center. It was beautiful. The sun was already gone, Christmas lights were bright, food trucks, fresh flowers, all amidst red break lights. Peering, I saw berries, popcorn, chestnuts, citrus, and greens. I was surprised by the berries…maybe it’s the mild, spring like weather in SoCal. I was tempted to pull into the driveway and finish shopping for the ingredients needed to make the next day’s dinner. Though, I knew that every minute I waited to get onto the highway would be to risk being stuck in major LA traffic. I sighed and kept driving.  The next morning, I woke up early and rushed to the nearest Whole Foods in hopes of avoiding the last minute mad dash for groceries. I had a simple grocery list: pumpkin, Delicata squash, arugula, eggplant, spinach, ricotta, feta, and Parmesan. The Whole Foods in Santa Monica has a very tiny fresh produce section so I drove to the one in Brentwood. Surprisingly, most of the Whole Foods in West LA are much smaller in general. I nearly had a panic attack when I couldn’t find half of the fresh ingredients that I needed. The problem was solved easily by asking the grocers, who went into the back to get what I needed. (I had not made a back-up dinner menu)…

After getting a great latte at Caffe Luxxe (which was recommended to me on twitter), I was ready to start cooking. The menu was simple but I wanted to give myself ample time and not rush to finish during the end. The starter was a rather easy pumpkin soup spiced with cumin and cinnamon. I had an incredible pumpkin soup at Garibaldi’s earlier this week, which was the main inspiration. I had even made it on Tuesday, using my beloved Fairy Tale Pumpkin. Next on the menu was the Squash and Pomegranate Salad, Kale and Quinoa, and Garlic + Bread (inspired by Little Star Pizza). The main course was a variation of my vegetable rich lasagna. My niece helped me make the pistachio cookies that I made for 18 Reasons’ cookie swap, which would be dessert along with rich, hot chocolate.

Cumin Scented Pumpkin Soup

1 medium Sugar or Fairy Tale pumpkin (4-6 lbs)
olive oil for coating pumpkin
4 large garlic cloves
2 cinnamon sticks
2 tablespoons cumin, fresh grounded
2 teaspoons cinnamon powder
1/2 stick of unsalted butter or 1/3 cup olive oil
6 cups water, approximately
salt and pepper, to taste
1/4 cup Creme Fraiche (optional)

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.  Cut pumpkin in half, discard the stem, seeds and stringy pulp.  Rub oil over the pumpkin, coating well. Place the pumpkin cut side down on the prepared pan. Tuck 2 garlic cloves under the cavity of the pumpkin. Bake pumpkin until it is very tender. Remove from the oven and let cool. Once the pumpkin is cool enough to touch, remove the peel. Cut the pumpkin into smaller pieces so it’s easier to puree.

2. In a large stock pot, melt the butter over medium heat. Add in the cinnamon sticks. Once the cinnamon sticks open up, add in the cumin and ground cinnamon. Cook for 30 seconds. Remove pot from heat.

3. Puree the pumpkin in batches by adding in 1 cup of the pumpkin pieces  with a 1/3 to 1/2 cup of water. Blend with an immersion blender until smooth. Add water to reach a consistency of your liking.

4. Put the pot back on the stove-top and heat on medium. Once the soup is heated thoroughly, add salt and pepper to your liking. Stir in the Creme Fraiche. Taste and adjust seasoning.

 

Pumpkin Soup garnished with Sage

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded people and find out about exclusive Club Dine! events.

 

My Sustainable Holiday Table

Posted on by

4

Follow me on Twitter or Facebook.
Last month for Thanksgiving, Phantom Floranista and I collaborated to make a beautiful Thanksgiving table arrangement. We tried to use all compostable and sustainable materials to create a feeling of warmth, abundance of food, and elegance. The table arrangement was so beautiful that I had a hard time taking it apart once Thanksgiving was over and it was time to transition into Christmas. Therefore, we consumed all of the edible fruit and composted the flowers and some of the leaves. Even though, we didn’t have any specific plans to entertain during this month, I just had to do something with the table now that Phantom Floranista showed me the basics of floral arrangement. We also got our first tree as a married couple this year and decided to really get into the spirit of things by decorating our apartment. Inspired by magazines and in-store displays, I bought extra glass ornaments and other decorative knickknacks to put on our long, rosewood table.

I carefully placed large, round ornaments in places where the apples, corn, pomegranates, and mandarins were for the Thanksgiving table.

I also placed a few taller ornaments to give height and character.

.

I also replaced the Fairy Tale pumpkin with a cubed vase filled with ornaments and decorative balls for the centerpiece. I bought the red cubed vase last year and filled the bottom with tissue to prop up the decorative pieces. I also used  tall candles that I already had to give more height and depth.

I covered up an empty aluminum can into a festive utensil holder with tissue paper, rubber band, ribbon, and an ornament.

Please share your holiday decorating tips and pictures!

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded people and find out about exclusive Club Dine! events.

Farmer’s Market Find: Rose Germanium and Hot Chocolate

Posted on by

0

Follow me on Twitter or Facebook.
I really had no desire to get out of bed early on Saturday morning. It was raining, cold, and dark. Though, I really wanted to get Recchiuti’s hot chocolate, farm fresh eggs, and a few other things that I would need for a holiday brunch potluck.  I am so glad I went to the Ferry Plaza Market because:

A little mistletoe action by the doorway to get the party started.

I have a good Aloe Vera story, but will save it for later. I was surprised to see it being sold at the Farmer's Market. It's grown locally but is native to dry, warm weather.

I bought this beautiful Acme bread to complete a cheese platter.

Rose Germanium. It's really special and good for tea and baths.-Eatwell Farms

Inside the Ferry Building

Pineapple Mint and Edible Flowers, a sweet holiday gift from Heirloom Organics.

Cinnamon Hot Chocolate Recipe

Ingredients Serves 2.
1/4 cup water
2 cinnamon sticks
2 cups whole, organic milk
2 teaspoon Madagascar vanilla
8 ounces semi-sweet cacao chocolate*, chopped
1 teaspoon salt

Directions:

1. Add water and cinnamon sticks to a stainless steel pot and place over medium heat. Once the cinnamon sticks open up, add the milk and vanilla.
2. When milk mixture is hot, add the chopped chocolate and salt. Stir constantly with a whisk or blend with an immersion blender until the chocolate is incorporated with the milk.
3. When mixture is starting to simmer, take off heat and serve.

*For the best results, use fairly traded, minimally processed chocolate. Otherwise, it’s not worth it.

Happy Holidays!

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded people and find out about exclusive Club Dine! events.

Healthier Social Eating: The Holidays

Posted on by

1

Follow me on Twitter or Facebook.
With so many holiday parties, gatherings, shopping, work, school and kids, eating well, resting, and working out could easily drop off your radar.Though, at this time of the year, it is really important to take care of yourself to prevent health goal relapse and catching a cold or the FLU.  Follow these simple tips for maintaining balance and prevent guilt from overeating.

This is a modified list to Healthier Social Eating: BBQ’s

1. Sleep Well and Rest Enough
If you are tired, lethargic or sleepy, you might  tend to load  up on junk food and caffeine for an energy “boost.” Loading up on empty calories and caffeine will only make you hungrier and cause you to crash after the sugar high starts to wear off. Extra caloric intake (without extra caloric output) will lead to weight gain over time leading to obesity. Sleep deprivation also lowers your immune system’s ability to fight off bacteria and viruses. Also, inadequate sleep has been linked to depression, lowered cognitive (brain) function, higher blood pressure, and irritability. Try to get at least seven hours of sleep each night for optimal health and happiness.

2. Eat Regular Meals and Have Healthy Options Available
Many people tend to skip their regular meals in favor of eating at holiday parties and gatherings. Typically, parties tend to only serve junk, cheap, or highly processed food, even if it is in a sophisticated form. A gourmet cookie is still  made of sugar, butter, and flour. And, brie is still a high, saturated fat cheese, even if it’s topped with cranberry sauce. Do not walk into a party hungry, as you will end up eating  the party food  and drinking high caloric drinks to replace dinner. Instead, fill up on healthy, satisfying food beforehand party and only eat the really amazing food at the party.  If it is a potluck party, bring healthy alternatives to desserts, crackers, and cheese. Look at everything that is offered and choose only the items you really want to eat. This way you can fill up on the healthiest foods first, without worrying about bad calories, sugar, and fat.


3. Think Before You Drink
A drink that is not a glass of water has calories and sugar. Drink at least eight ounces of water or so that your thirst is quenched and stomach already feels a little full.  You will  less likely  chug the alcoholic drink to quench your thirst. Is that chocolate martini or eggnog rum drink really worth 500-700 calories (equivalent to a meal)? Make your choices worthwhile and sip on a glass of wine or beer.


4. Mix and Mingle
Choose three or four items you really want to eat, and then step away from the food table so you’re not tempted to graze. You will be less likely to keep mindlessly refilling your plate if you are in the middle of an interesting conversation and standing on the other side of the room from the food. Being with friends and family and having a great time at  the party also contributes to overall good health. Focus on the people at the party instead of the food and drinks.

5. Make Room for Dessert
Cookies, cookies, and more cookies are on everyone’s mind during the holidays and parties are dedicated to just desserts. If you have been good about sticking to your health goal, then a cookie or piece of yule log is nothing to feel guilty about. Don’t let a relapse turn into a downward spiral. In the long run, a piece of dessert is not going to harm you if you follow a healthy, clean diet. It’s pretty clear that sugar is toxic and should be consumed as treats, not regular snacks. Instead of saying “there’s always room for dessert,” actually leave room for it. Eat a little less of everything else so you can have a piece of that cake, cookie or pie. Desserts typically take a long time to make, therefore spend time eating the dessert instead of devouring it at once!


Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded people and find out about exclusive Club Dine! events.

Club Dine In! dines out with Grub Crawl

Posted on by

0

Grub Crawl has teamed up with Club Dine In! for a special progressive dining experience in the Cow Hollow neighborhood of San Francisco!  The ticket gets you exclusive entrance and great grub at three restaurants.  Each restaurant will showcase a special Club Dine In! Grub Crawl menu. The restaurants are close together, so we will be walking (“crawling”) from restaurant to restaurant.

When: Wednesday, December 15th.
Time: The Grub Crawl  starts at 6pm SHARP!
Where: Appetizers at Marengo on Union, entrees at Gamine, and desserts at American Cupcake.
Tickets: http://grubcrawl5.eventbrite.com/
Get you tickets here now as space is limited!

Read Club Dine In!’s review of Marengo here.

This slideshow requires JavaScript.

FOLLOW US

Eating Beyond The Holidays (With Recipe)

Posted on by

3

Follow me on Twitter or Facebook.

A few weeks ago I attended a Thanksgiving cooking demo at We Olive SF, a sustainable olive oil store. Teresa studied holistic nutrition, manages Oak Hill Farm’s CSA program, and has started Can Can Cleanse. Teresa showed us how easy it is to prepare seasonal food for a holiday gathering. It got me to thinking that often times, Seasonal Food is also known as Holiday Food to be only consumed on holidays. Well then, what about rest of the season? We don’t need to wait until Thanksgiving or any holiday to eat fresh, homemade dishes. Brussels sprouts, butternut squash, sweet potatoes, are available throughout Fall and Winter and there a ton of ways to enjoy these foods.

The dishes served at the holiday dinner table are richer and more decadent (more fats and sugars), which makes that meal so enticing and is nothing to feel guilty about. Though, the same ingredients can be prepared in a healthier way for daily consumption. The food that is grown locally and seasonally should be eaten everyday and not just saved for Thanksgiving or Christmas.  The turkey or ham may take center stage, but the abundance of vegetables (green bean casserole, cranberry sauce, potatoes, Brussels sprouts) really make up the holiday table.

It’s always been all about the vegetables.

Butternut Squash soup is easy to make, delicious, and very healthy.

Brussels Sprouts are another typical holiday side dish that can be enjoyed any night of the week. Brussels sprouts are easy to pack also, so you don't have to resort to fast food for lunch.

Homemade Cannellini Bean and Rosemary Dip

Winter Squash Salad with Arugula, Feta & Pine Nuts

This recipe is modified from Teresa Piro’s Thankful Soups and Sides cooking demo at We Olive SF. It is a mouthwatering salad that looks really pretty and elegant. The salad is packed with antioxidants and flavor that you will want to eat it everyday. The warm squash makes the salad perfect for a cold, winter evening, also.

Ingredients
2 cups Delicata squash, seeded
1/3 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/3 cup pomegranate seeds
1/3 cup feta, crumbled
2 tbs pine nuts, toasted
1 tbs Extra Virgin Olive Oil
1 cup arugula

Preparation
1. Pre-heat oven to 350 degrees.

2. Cut squash into 1 inch squares. In a large mixing bowl,  toss squash,  sea salt, black pepper, and  olive oil to coat the squash well. Evenly lay out the squash on a baking sheet. Roast in oven for 30-35 minutes, or until soft, but not mushy. Remove from oven and let squash cool slightly.


3.  In the same mixing bowl, add roasted squash, feta, toasted pine nuts,  pomegranate seeds, extra virgin olive oil and gently toss. Garnish with arugula and serve.

A warm winter salad of squash, arugula, pine nuts, and pomegranate seeds is soul satisfying and super simple to make, and is a perfect everyday meal.

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.

Farmers Market Find: Blood Oranges and Traditions

Posted on by

5

Last Monday, Satish and I walked over to the Marina Middle school to pick up our first Christmas tree as a married couple. It was really exciting and I even made up a Christmas tree song while we carried it back home. Even though I am of Indian ethnic origin, my family always celebrated Christmas. It was more about embracing the American culture and spending time with family than religion. My family went all out with the decorations, presents, and food. On Christmas Eve, my many aunts, uncles and cousins would gather at my parent’s place and it would just be a big family gathering. The food was really interesting in the sense that we didn’t eat ham, squash, or green bean casserole. We had  Mexican fried rice, enchiladas, Chinese soup, frozen corn, a large variety of Indian dishes, and turkey. So the turkey and frozen corn were the only traditional, “American” food at our “American” holiday gatherings.  Since my parents grew up in India, enchiladas and Chinese soup represented traditional American food to them. Christmas had to have been my most favorite time of the year, when everyone was so happy and together. Now, I look forward to this time of year so I can make the food that is available seasonally and create my own traditions.

 

Our tree!

Our tree decked up with simple ornaments.

Between holiday parties and my parents and brother-in-law visiting, I am going to make really easy dishes that require no time or attention and am making large batches to stretch throughout the week. (I also want to spend the little free time testing out a healthier, gluten-free cookie recipe).  I caught the first sighting of blood oranges today at the market! Blood oranges are one my most beloved fruits. They are extremely seasonal and gorgeous. When just right, they have the perfect balance of sweet and sour. One of my most memorable experiences with blood oranges was at Ella’s Restaurant. Every winter they serve a 6 ounce glass of pure blood orange juice that is a brilliant blood-red color. The juice is worth the long wait at Ella’s and this year I will make my own!

 

Blood Oranges- Hamadas Farm

Stinging Nettle were also sighted!

Weekly Dinner Plan:

Monday:  Lentil salad, Butternut Squash and White Carrot Soup
Tuesday: Arugula salad, Cumin Cauliflower, leftover soup
Wednesday: Grub Crawl!
Thursday: Cumin Cauliflower, Chicken Kebabs
Friday: Dinner out
Saturday: Leftovers + Holiday Parties
Sunday: Friends and Family Brunch + Holiday Parties

Miscellaneous Cooking
Savory Muffins
Sun-Dried Tomato and Olive Pesto
Pistachio Cookies (gluten-free)
Earl Grey Cranberry Sauce with Dates

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded people and find out about exclusive Club Dine! events.

Sustainable Gifts To Give

Posted on by

2

Follow me on Twitter or Facebook.

Shopping during the holidays is never as fun as it looks on television. Parking, long lines, the plethora of gizmos and gadgets leaves everyone dazed and confused. In the end, you may just end up buying something that the recipient really does not want or is environmentally damaging. This year, turn your focus on giving gifts that really matter and will make a positive difference.

1. Pick a charity that is meaningful to you and give in the honor of your recipient. This choice is more sustainable and thoughtful than anything material that will eventually end up in the trash. As cliché as it sounds, giving the gift of giving keeps on giving. You can determine how much you want to give so it  falls into your budget. My favorite charity is Heifer International. You can donate money to buy livestock, seeds, or trees which enables communities to generate food and income. Heifer trains the recipient family/community to sustainably raise their gift and share their resources with others. Equally favorite, Fair Trade (aka TransFair) empowers farmers and farm workers around the world to decide their most pressing local economic development needs for themselves, and reinvest in their products, cooperatives, and communities in sustainable ways.

2. A cookbook and pantry ingredients to help your recipient get started. My favorite starter cookbook is How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food By Mark Bittman. Bittman simply shows how to make cooking at home easier, with an emphasis on basic kitchen skills.

3. Tea. Not only is tea a really delicious drink to enjoy slowly, alone or with company, it’s healthy. Tea has been used as an herbal, medicinal concoction throughout Asia for thousands of years and has picked up  steam in America. Choosing organic, Fair-Trade tea will make the gift even sweeter as you will do the environment and farmers justice as well. My preferred tea house is Samovar in San Francisco and they have an easy website for ordering tea and accessories. Follow Samovar on Facebook or Twitter for discount codes.

4. Give gifts that create memories. Buy a membership to the museum, cooking class, or a joint spa treatment. Doing activities together will make your relationship stronger and both of you will have memories (and pictures) to last a lifetime. If you live in the Bay Area, I highly recommend gifting a day pass or membership to the California Academy of Sciences. Sign up on flash sale sites such as Blissmo and Fresh Guide to save big on service oriented and green-minded gifts.

5. Give the gift of health. Signing up for a dance class, gym membership, or personal training may seem like an extravagant purchase for oneself, therefore in the form of a gift it will be most appreciated. A personal training session might just give your recipient the jumpstart s/he needs. I really like working out at my local JCC gym and love all the classes they offer to members. Flash sales site are a great place to shop for local health oriented gifts!

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded people and find out about exclusive Club Dine! events.

Weekend Guide: December 8-15, 2010

Posted on by

0

Follow me on Twitter or Facebook.

With the holidays in full swing, San Francisco is bursting with foodie events! Club Dine In! is hosting two events and one meet-up this month. On December 11th, pick up the selected cookbook,  meet the author, mingle with Club Dine In! and Slow Food SF members, and chat about which dishes you’d love to make for our upcoming potluck. The cookbook potluck party is on January 15th, 5PM. Club Dine In! members are meeting up to watch Black Swan together at the Sundance Kabuki Theater on December 12th, 4PM. Club Dine In! is dining out with Grub Crawl on December 15th, 6PM. Join use for a progressive dining experience with a special menu catered just for us!

In other events:

Wednesday Dec 8th • A Curious Affair • 5-9PM
Please join us in San Francisco for the first-ever, first-annual experience gift market, and give way better gifts this holiday season! Mix and mingle over cocktails and discover unique local hands-on gifts, from glass blowing sessions and personal wine blending workshops to digital photography classes and custom designed fragrances. And of course, trapeze lessons!

Wednesday Dec 8th • Soul Supper • 6-9:30PM
Soul Cocina is cooking up a soul warming meal tonight. No reservations are necessary.

Friday Dec 10th • La Cocina  Gift Fair • 4-9PM
Join us at the 2nd Annual La Cocina Gift Fair! It’s the perfect place to find every type of food related gift you can imagine – from local cookbooks to artisan jams and the best chocolate you’ve ever tasted. It is going to be insanely good.

Sat-Sun Dec 11-12th • Bazaar Bizarre • Ongoing
Bazaar Bizarre began in 2001 in the Boston-area as an offbeat entertainment extravaganza to showcase the DIY movement and handmade goods.  Bazaar Bizarre San Francisco is a Handmade market, Indie entertainment extravaganza and D.I.Y. Festival all under one roof! We have awesome handmade arts and crafts for sale, DIY workshops such as the world famous Swap-O-Rama-Rama and entertainment.

Sat-Sun Dec 11-12th • Wild Kitchen Dinners • 6PM
Each Wild Kitchen dinner is a community affair. We sit together, eat together, and talk together. Everyone sits and eats at communal tables, while the forager explains the wild ingredients in the dishes and why we used them. Tickets are very limited, so please sign up soon. So we can help make sure more people get seats, we are having three nights of dinners this month. Same time, place, menu; different days.

Saturday Dec 11th • Marin Organic Holiday Dinner • 6PM
Become part of a Marin Organic tradition by celebrating their 4th Annual MarketBar Holiday Dinner! Chef Rick Hackett has created a festive brasserie-style menu featuring food from Marin Organic producer members that will delight the senses and inspire the spirit.

Saturday Dec 11th • Food For Thought • 2PM
How we talk about food has evolved just as our palettes have. We read about food in newspapers and books, we see and hear about food on television and radio and we also learn about food and local and national food trends through online blogs. This panel discussion brings together some of San Francisco’s best to discuss how we talk about food and celebrate what makes San Francisco a unique food destination. Panelists include: Joey Altman, author, chef and host of the food-television magazine show, Bay Café; Gene Burns of Dining Around with Gene Burns on KGO Newstalk Radio AM; Sheila Himmel, Guest Curator of San Francisco Eats; Patricia Unterman, chef, author and owner of Hayes Street Grill; and Melanie Wong, food blogger for Chowhound.

Saturday Dec 11th • Club Dine In! Cookbook Meet- Up• 3-4PM
Club Dine In! is hosting a cookbook potluck! This time, we are going back to Slow Food’s roots in Italy and going to into the kitchens of five Italian women with Cooking with Italian Grandmothers. Pick up the selected cookbook,  meet the author, mingle with Club Dine In! and Slow Food SF members, and chat about which dishes you’d love to make for our upcoming potluck. The cookbook potluck party is on January 15th, 5PM.

Saturday Dec 11th • The Kings of Pastry • 7 PM
Master Chocolatier, Michael Recchiuti, will speak and give out samples from Recchiuti Confections at the screening of The Kings of Pastry at the Balboa Theater.

Sunday Dec 12th • Black Swan Movie• 4:00PM
Club Dine In! members are meeting up to watch the critically acclaimed movie, Black Swan. We will meet at 4PM for the 4:15PM showing at the Sundance Kabuki Theater. After the movie, we will walk over to Dosa SF for a drink and bite. Please let me know if you would like join by leaving a comment or sending me an email: nimisha@clubdinein.com

Wednesday Dec 15th • Grub Crawl • 6:00-9:00PM
Join Club Dine In! and Grub Crawl on a grub crawl! We will visit three restaurants in Cow Hollow for a progressive dining experience. A special menu will be created just for us!

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.