Your watermelon keg is here …

Take your sangria, cucumber water or very-adult spiked punch to the next level with a carved and spouted watermelon keg. Just like grandma used to make.

You will need:

• 1 medium to large watermelon (oblong or oval)

• Sharp paring knife

• Cutting board

• Green dry-erase marker

• Vegetable peeler • Apple corer

• Spigot ($33 at

• Twine

• Pins

• Plate

• A beverage

Wash watermelon and pat dry. Decide which end will be the top and bottom. Place the watermelon on its side; cut off about ½ inch from the top and approximately ¼ inch from the bottom. (You don’t want to cut too deeply into the bottom of the watermelon, as this will be the base of the keg.) Use a green dry-erase marker to sketch out a band on the upper and lower third of the keg. Use the top of a vegetable peeler to trim a thin band into the rind. With a spoon or scoop, hollow out the inside of the watermelon. Leave about 2 inches of watermelon flesh toward the bottom. (This will give a heavier foundation for the spigot and ensure no leakage from the base.) Using an apple corer, cut a circle in the rind for the spigot about 2 to 3 inches from the bottom of the base. Be careful not to make the hole too large. Screw the spigot in place. Pin the twine in the bands you created, but do not let the pins poke through the rind. Place your watermelon keg on a plate and fill with your favorite summer beverage!

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Lobster Pot Pie, Nobhill Tavern

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Lobster Pot Pie, Nobhill Tavern

By Grace Bascos

Michael Mina’s signature dish arrives with an unforgettable tableside presentation. A cart is wheeled next to the table with a pastry-topped copper pot. The server carves into the flaky crust, releasing the aroma of the enclosed Maine-lobster filling, brandied cream sauce and fragrant truffles. The pastry top becomes the base on the plate, and hunks from the whole lobster and vegetables are placed atop it, along with the sauce. The dish is hearty, decadent and well worth the price.