360 Degree Food Festival: Eat Drink SF

Going to a food festival is always a great opportunity. Being able to test a new type of camera while there is basically icing on the cake. In this case, it was the Insta360 Nano. The Insta360 shoots pictures and HD video in 360 degrees. The images can be used in Virtual Reality (VR) goggles, as well as on sites such as YouTube.

A food festival like Eat Drink SF is the perfect place, because you have a wide variety of food and drink, and lot of people and places to capture.

We set up our camera at various partner tables around the event, and produced short 30 second 360 degree videos from each. The quality of the initial videos were impressive, although we have to admit that after editing, export, and upload to YouTube they did lose a fair amount of resolution.

If you couldn’t go, or even if you could, take a look at what we saw.

In the spotlight:

  1. 360 View of Eat Drink SF: REBBL
  2. 360 View of Eat Drink SF: Fine Cooking Magazine
  3. 360 View of Eat Drink SF: Blue Diamond, Almond Breeze
  4. 360 View of Eat Drink SF: Temple Rye
  5. 360 View of Eat Drink SF: China Live and Lillet
  6. 360 View of Eat Drink SF: Don Julio
  7. 360 View of Eat Drink SF: (name?)
  8. 360 View of Eat Drink SF: Tratto
  9. 360 View of Eat Drink SF: Lillet
  10. 360 View of Eat Drink SF: Mixologists
  11. 360 View of Eat Drink SF: House Spirits Distillery
  12. 360 View of Eat Drink SF: Blue Stem Brasserie

San Francisco’s premier food, wine, beer, and spirits festival. Eat Drink SF (fka SF Chefs) returns for its 9th year to celebrate the Bay Area’s world-class culinary community. The festival is four days of delicious events featuring our four signature Grand Tasting experiences that highlight 160+ restaurants and 70+ breweries, wineries, and distilleries throughout the weekend. Guests meet the area’s top chefs, taste their way through more than 35 creative bites from restaurants around the Bay Area (each Grand Tasting features different restaurants), enjoy unlimited pours of wine, beer, and cocktails, learn about wine in the SF Wine School’s classroom, watch demonstrations on the main stage, play giant lawn games in our Backyard Bites zone, and be part of this quintessentially San Francisco celebration of flavor.

The Lamb Jam adds a Summer Picnic Party to its Culinary Recipe

general's residence, fort mason

general’s residence, fort mason


Recently San Francisco hosted the 5th Annual Lamb Jam, a national event produced by the American Lamb Board. The event spotlighted a number of local restaurants and their signature lamb-based dishes for the enjoyment of lovers of the meat.

IMG_4991This year the Jam was also part of the Eat Drink SF food festival, which was just rebranded from the former title, “SF Chefs.”

Unlike in previous years, this time the Lamb Jam took place at a new venue, the General’s Residence at the Fort Mason Center. The views provided on this beautiful warm and sunny day created the atmosphere of a giant, lamb-infused picnic.

Another great aspect, aside from the food, wine, beer and cider, were the People’s Choice Awards, in which attendees voted on their top picks from the following participating restaurants: Bluestem Brasserie, Chino, Hog & Rocks, Pican, Scala’s Bistro, The Restaurant at Wente Vineyards, La Urbana, Thirsty Bear Brewing Co., Dosa, Gaspar, Bartlett Hall.

Overall we found almost all of the selections delicious, though some of the spicier ones tended to drown out the tasty flavor of lamb in exchange for tongue-burning heat.

Chef John Fink of the Whole Beast unveiled an experimental new lamb sausage product, which judging from how quickly they were eaten, and how many times we went back for “seconds”, it should do quite well.


Chef Francis of the Bluestem Brasserie


Chef Sophina Uong (right) and staff of Pican (Oakland)


Chef Sophina Uong of Pican’s lamb dish, Koren-influenced Smoked Lamb Bulgogi


The Whole Beast’s lamb sausages


Chef Emmanuel Eng of Bartlett Hall (SF)


Bluestem Brasserie lamb sliders


Bartlett Hall lamb dish, Braised Lamb Shank with Taro and Cumin, Napa Cabbage, Sour Szechuan, Peach Jam, and salad


Chef John Fink of the Whole Beast


Chef Matt Greco of the Restaurant at Wente Vineyards and his Smoked Leg of Lamb, Bourbon, Hay and Green Romesco


Chocolate tasting



Scala’s Bistro lamb dish, by Chef Larry Finn