A Look Back at Ten Years of Covering SF's Food Evolution at 7x7
02.02 Chocolate snobbery begins. In a story called "Like Wine For Chocolate," I interview Robert Steinberg and John Scharffenberger about their new Scharffen Berger chocolate . I write, "They're the ones to blame if we're all soon deliberating the fermentation process, analyzing the mouthfeel of bittersweet versus unsweetened, and discussing varieties of the cacao bean—much like an oenophile drops the names of obscure grapes." Three years later, SF does just that, and Hershey's buys Scharffen Berger . Sadly, in 2008, Steinberg dies after a battle with cancer. Scharffenberger himself now tinkers in tofu—Hodo Soy, to be exact.03.02 Signs of the pasta and pizza craze: We run Delfina 's recipe for pork sugo pappardelle. Chef Craig Stoll uses fresh pasta made by Phoenix Pastaficio in Berkeley. (Today, Stoll makes his pasta in-house. At his new Roman restaurant Locanda , he even