Bathed beef: “St. Patrick’s Day is for corned beef, you can’t just serve whatever,” said Eric Veldman Miller, owner of V. Miller Meats (4801 Folsom Boulevard; Suite 2), who has been preparing since January for March 17.
The butcher shop starts with “pinnacle quality, grass-fed-and-finished” beef from Stemple Creek Ranch in Marin County. A big hunk of fatty, flavorful brisket gets plopped into a brine that includes sugar, black pepper and coriander. After at least 15 days, they take it out and vacuum-seal the juices.
When it’s taken home, Veldman Miller recommends boiling the beef for at least four hours to tenderize the tough cut and unlock the deeply ingrained flavor, which leaves behind a tasty broth for cooking traditional sides like cabbage and carrots.
Mature balding: Chef Patrick Mulvaney, captain of the Sactown Baldies, shaved his head on March 13 at de Vere’s Irish Pub (1521 L Street) to benefit the St. Baldrick’s Foundation, a charity for children with cancer. The Baldies, which now boast around 30 members, have raised more than $1 million over the last eight years.
“Not bad for a bunch of drunk restaurant guys,” Mulvaney said.
Subbing out: After running the Italian Importing Co. since 1990, owner Larry Otten is hanging up his apron. His landlord sold the building at 1827 J Street, which will be converted into high-rise lofts priced around $900 a month. His shop closes on April 29, the last day to nab their famous beef-and-pork meatball sub.
Otten said he’ll miss his loyal customers, but he “won’t miss the work.
“I’ve been working all my life,” he said. “I want to take it easy from now on.”
After 27 years of working 10 to 12 hour days, six to seven days a week, Otten will take a “few, nice vacations” to acclimate to retirement. Once he’s properly rested, he plans to work one to two days a week at Sampino’s Towne Foods (1607 F Street), recreating his younger days when he and owner Bill Sampino used to work behind the counter at Corti Brothers (5810 Folsom Boulevard).
Caffeinated culture: Starting this summer, Seasons Coffee, a nearly 2-year-old roaster and subscription service, will open its first brick-and-mortar shop inside the CLARA Auditorium (1425 24th Street).
Currently, Seasons Coffee can be found in local stores and restaurants, including Nido and Bottle & Barlow. Its own shop will offer a “health-conscious menu” and serve single-source coffee and its signature cold-brewed beverage, Bold Crew.