Eat Drink SF

• Eat Drink San Francisco, an

annual gastronomic event that
brings together some of the
region's best chefs. A unique
opportunity to sample spectacular
food and drink, and to experience
some of the best restaurants
around.
• This event, which takes place in August, has
earned its reputation not by bringing in global
talent, but by focusing on what's at home.

• armers, wine and artisan food producers and

other culinary leaders come together to
showcase their innovative ideas
• "Visitors are amazed at how close San
Francisco's great chefs and bartenders
are here to deliver samples of what they
do and interact closely," says Borden.
"There is an abundance of local talent
and trendsetters in one place, it creates
an incredible energy."  
• This is the Instagram of Eat and Drink
SF.
• On this page you can find several
examples of meals and drinks that are
served at the festival, such as
heirloom tomato salad, cheese katsu
sando, kumiai oysters, charcuterie,
and others
Doughnuts
Ingredients
•¾ cup scalded milk •1 teaspoon freshly grated
•⅓ cup granulated sugar nutmeg (Optional)
•¼ teaspoon salt •⅓ cup butter or margarine
•1 (.25 ounce) envelope active •2 eggs, beaten
dry yeast •oil for deep frying
•¼ cup warm water •2 cups confectioners' sugar
•4 cups sifted all-purpose flour •6 tablespoons milk
PREPARATION MODE
• Stir together scalded milk, sugar, and salt in a large bowl; set aside to cool
until tepid. Dissolve yeast in warm water in a small bowl; let stand until
creamy, about 5 minutes.
• Stir together flour and nutmeg in a bowl. Add 2 cups flour mixture to milk
mixture; beat until well-blended.
• Stir yeast mixture into milk and flour mixture, then mix in butter and eggs.
Mix in remaining flour mixture, 1/2 cup at a time. When dough is firm
enough, turn it onto a floured surface and knead for 3 to 4 minutes. Place
into an oiled bowl, cover, and allow dough to rise until doubled, 30 to 35
minutes.
• Roll dough out on a lightly floured surface to 1/2-inch thickness.
Cut into circles using a donut or round cutter. Set aside to rise
until light, 30 to 40 minutes.
• Fry donuts in hot oil a few at a time. Cook each side until golden
brown, then remove to drain on paper towels. Glaze while warm,
or sprinkle with sugar.
• Stir together confectioners' sugar and 6 tablespoons milk in a
bowl until smooth. Dip warm donuts into glaze; set aside to cool.
Informations
Prep: 20 mins
Cook: 35 mins
Additional: 1 hr 5 mins
Total: 2 hrs
Servings: 24
Yield: 24 doughnuts