Photo courtesy of IACP

In Crust We Trust

Thomas Keller watchers, get ready: next weekend, San Francisco will be the home to the International Association of Culinary Professional's (IACP) 35th annual conference that has a regional theme of "Dirt to Digital: Real Food in a Virtual World." Keller, Joyce Goldstein, Bruce Aidells and Andrew Knowlton of Bon Appétit are on the schedule, along with many other food world heavy hitters. IACP is a professional organization for folks of all stripes who work full time with food -- members include chefs, food stylists, TV personalities, cooking school teachers, caterers, scribes & editors, publicists and marketers, along with reps from food producers, suppliers, manufacturers and appliance makers (be on the lookout for swag!)

See also: Pop-Up Planner: The Best Temporary Restaurants, March 29-April 5

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Alanna Hale

SPQR's Matthew Accarrino

We know, you're just dying to know who Food & Wine magazine will pick as their Best New Chef in the California category this year. Get a sneak peek at the finalists, as well as a chance to participate in the democratic process, in the new People's Choice category. Vote for your favorite among the 10 finalists between March 11 and March 18 for a chance for them to win the coveted The People's Best New Chef 2013 title.

Bay Area chefs in the running include Matthew Accarrino from SPQR, Kim Alter from Oakland's Haven, Thomas McNaughton from Flour + Water and Central Kitchen, and Evan & Sarah Rich from Rich Table.

See also: Zagat Names State Bird Provisions and Mission Chinese "Hottest Restaurants in the World"

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Flickr/Biscotte

If you're regularly in the practice of harvesting and cooking your own mussels from the waters of Marin county ... stop doing it for now. (Also, can we join you next time?) The California Department of Public Health issued a statement this morning warning consumers not to eat recreationally harvested mussels, clams, or whole scallops from Marin County.

See also: Go Fish: S.F.'s Coastal Foraging King Shows How to Fish (and Eat) Locally

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Haters of black licorice have even more reason to hate: A recent recall of black licorice twists from American Licorice Co. (of Red Vines fame) has been expanded to include more types of the company's black licorice.

On Friday the California Department of Public Health warned consumers not to eat Red Vines Black Licorice Twists, Family Mix, Mixed Bites and Snaps containing black licorice because of their elevated levels of lead.

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Inside Scoop just broke the news that the beloved, ancient, and wretchedly constructed Sam Wo, subject of this week's Rice Plate Journal, is closing after tomorrow night. Permanently.

4/25 UPDATE: According to Inside Scoop, the health, fire, and building departments have given Sam Wo's owners one more chance to remedy the problems that caused the restaurant to shut down. Will Sam Wo reopen? We can hope.

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Moya

A vegetable combo plate at Moya.

On May 4, 2011, Moya, a small family-run Ethiopian restaurant at Seventh and Folsom, came upon hard times -- a rampant neighborhood fire that forced a shutdown. An eviction battle followed, forcing proprietor Fana Alemayehu to search for a new location. Almost a year later, Eater reports that Moya has reopened with a revamped menu and a new style of service, but with many of the same Ethiopian recipes that garnered its first incarnation a loyal following.

"We are so happy to be working," says Alemayehu. Although it's only been a few days, she says that business is "very good." Moya is now open through breakfast, lunch, and dinner and offers a host of options for all diners, including vegans and vegetarians. There are many non-Ethiopian options too, such as homemade lasagna, soups, and sandwiches. "We want to accommodate everybody," Alemayehu says.

The current location, at Ninth and Mission, is in a brand-new building. "We wanted to stay in South of Market because we have a lot of followers in the area," says Alemayehu. Initially the idea was to open a coffee shop, but Alemayehu changed her mind when she realized that "people were waiting for us to bring them the Ethiopian food they love."

Moya's fans have already returned for their old favorites, such as doro wat (chicken stew), kitfo (Ethiopian-style steak tartare), and injera (Ethiopian flatbread). "We love to see them back," Alemayehu says of her customers. "They are very, very happy."

Moya: 121 Ninth St. (at Mission), 431-5544.

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Michael Davidson

If you're anything like us, you've been waiting with baited breath for the New Taste Marketplace to rise again. The last event was in January, right before its director Elianna Friedman left to become market chef at CUESA.

After the Underground Market was shut down last year, this was virtually the only open market in town for small-batch artisan foodstuffs. And, honestly, we always liked New Taste better than its garish faux-underground colleague: less crowds, more interesting selection, better...vibes? So the last few months have been tough, but we've soldiered on.

On Sat., May 26, from noon to 5, New Taste will finally return to St. Gregory's with a brand new director: Michael Davidson, aka the Grilled Cheese Guy.

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Benu

Corey Lee.

​Every year, just before Food & Wine magazine announces its annual list of 10 best new chefs, editor Dana Cowin (@fwscout) tweets out hints about the winners, using the hashtag #BestNewChefs.

At least one Bay Area chef usually makes the cut. Last year, it was Joshua Skenes of Saison, and the year before that, Commis chef-owner James Syhabout. The magazine has good taste: Previous winners include Craig Stoll, Traci Des Jardins, and Nancy Oakes.

This afternoon, Cowin tweeted out the following:

Hint #5 @fandw #BestNewChef Bay Area Leeding Man. C'mon San Fran, who do you think it could be?

That one seems easy: Corey Lee of Benu. We'll let you know if anyone else from the Bay Area makes the official list. (The May July issue with all 10 winners should hit newstands in a few months.)

Marissa Carter Photography

HayaHon's Johnny Honda (left) and Mark Hayashida.

​Mark Hayashida has covered a lot of culinary territory since graduating from college: cooking Classic French-inspired cuisine at the LA Ritz-Carlton, working on the sushi bar at the San Jose branch of Blowfish, cooking at Google, helping open Skool in Potrero Hill. Three weeks ago, he and partner Johnny Honda, whom he met at Google, have moved into the popup business, launching HayaHon, a roving izakaya. On Tuesdays, they are in residence at Cafe Royale in the Tendernob, but their main popup is taking place Thursday through Saturday nights at SPACE 1582, which used to be Mercury Lounge (1582 Folsom, at 12th St.; no website yet).

"We're basically calling ourselves an izakaya," Hayashida says. "So that means small plates, yakitori, and ramen -- and the entree stuff is where we get to have fun. My cooking background is French, but I'm from Hawaii, so I get to throw all those things in, changing the menu every week to dial in what customers want." You can follow HiyaHon through its Facebook page and Twitter feed, or make reservations via email.
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Jim Herd, SFCitizen.Com

Maybe it would be cheaper if we moved over to metric

​Odd news from Subway, the ubiquitous sandwich chain distinguished by its sickly-sweet bread stink, its perpetually fogged-over windows, and that galumphing pitchman who reverentially lugs about his old, much-bigger pants from commercial to commercial like they're some relic of the saints. Subway is no longer peddling its $5 footlongs in San Francisco because people here aren't as cheap-ass as ingredients.