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In the Beverage Classroom, guests took complimentary wine classes led by instructors at the San Francisco Wine School. In the Bubbles, Bubbles, and More Bubbles class, sommelier and former Gary Danko wine director, Chris Gaither invited attendees to close their eyes for an imaginary journey down a produce aisle as a reference for flavor notes in the Iron Horse Classic Cuvee Sparkling Wine.
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Each of the four grand tastings turned over a room full of new restaurants to experience, giving guests a reason to plan on returning to experience new bites at each tasting, three of which were sold out. Festival-goer Chris Metoyer drinks in the sweet life as he sips a rose geranium spritzer.
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Executive Chef Daniel Tellez of Copita Taqueria tempted festival-goers with hiramasa tostadas. This Mexico City-trained chef represented Mexico at the Bocuse d'Or Latin America and now oversees the kitchen at Joanne Weir and Larry Mindel's popular taqueria and tequileria in Sausalito.
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A taste of Taiwan visited San Francisco with samples of boba tapioca milk tea and lychee juice. Festival attendees eagerly climbed into the giant steamer basket filled with huge dumplings to pose with the enormous dumplings.
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Richmond-district Asian fusion restaurant, Dragon Beaux doled out 1200 BBQ pork cheek bao sandwiches during their tasting at Eat Drink SF. They're primarily known for dim sum and dumplings.
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The line stayed long at Union Square eatery E&O Kitchen and Bar's table where they sampled slow-braised pork on a kimchi rice cake with seasoned nori.
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South of Market restaurant Zero Zero gave grilled bread salad, Panzanella a bit of a bait-and-switch, serving it Spiedini-style. The skewers put a smile on one attendee's face.
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To chocolate dip or not to dip, from the inside of a matte steel RV, local chain Super Duper swirled soft serve into cones. Ten locations bring burgers around the Bay area.
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For local foodies, Eat Drink SF is a fine way to pass an afternoon day drinking and noshing on bites from a collection of the city's finest restaurants. Over 23 different wineries participated in the weekend's grand tasting events.
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Pastrami duck hearts got garnished with a dab of horseradish yogurt at the Hillside Supper Club table. Chefs Tony Ferrari and Jonathan Sutton plated dishes with camaraderie.