It just so happened that yesterday I had the chance to join a friend for a fundraiser to benefit the Pollinator Pathway at The Corson Building. Now when I say join-a-friend I mean we stopped in briefly before I had to head to work, so…we missed the auction, the music, the food, and the booze. (Sigh.) But still, I had a lovely time taking everything in, and my first visit to The Corson Building was wonderful! The grounds, the restored building, the amazing kitchen, and all of the original vintage touches just made me really happy. I promise, I really did try to take some pictures, but if you could only see the state of my phone you’d understand there really is no way I could take anything that resembles much of a photo. I don’t have any proof of the awesomeness that the picnic was, but nevertheless, the cause is one that I think about often.
Here’s a little note about the Pollinator Pathway:
Pollinating insects are in crisis, with populations plummeting across the U.S. The work that these tiny animals do to sustain plants and food crops– usually working out-of-sight and out-of-mind– is critical to not just their survival but our own.
The Pollinator Pathway is a plan to provide an urban model of support to the foundation of the food web. With a mile-long series of gardens in planting strips along Seattle’s Columbia Street, the project establishes a corridor between the two green spaces bookending the project-Seattle University’s campus at 12th, and Nora’s Woods at 29th.
Awesome, right! I really miss the time I would spend at the SF Food Bank, so lately I’ve been looking for the right volunteer opportunity. I was really excited to see this sweet little project yesterday, even if for just a short while. If you’re interested in donating your time or some funds click here for more info.
[Image via]
Working. Eating. Working. And I love it.
Planning and starting a new business has been more work than I ever thought, but it has also been more rewarding and fulfilling than anything I’ve done before. It hasn’t been easy but I’m learning so much about the business (and myself). Let’s see…since I last left you anything of much substance I can summarize things pretty easily with this: I relocated to Seattle from San Francisco, found an apartment, started a restaurant with my dad, learned how to bar tend, and now work seven days a week. There’s tons more to share but I’ll be sprinkling in some stories here and there.
Check us out here if you’re curious.
(Glad to be back.)
Sometimes I’m embarrassed at my blogging habits. There I was, bragging about scoring two seats to dinner at Tartine Afterhours, and here I am, two weeks later just posting the review. It was a lovely dinner, and most certainly post-worthy the very next day, but I must admit that I am slightly embarrassed at the quality of the images. I need a new camera, but even then I don’t want to be that annoying person that uses a flash and offends everyone else trying to enjoy their dinner. In this family-style setting especially, a big flashy camera would not have been the most appropriate addition to the table.
So in a pinch I used the flashlight app on my phone as lighting and my Lova took the pics. We must have looked ridiculous, but at least I didn’t attempt to employ this tactic to take pictures of the community appetizers and mains. Bottom line: these pictures don’t do the food or the dinner justice, but because Tartine bread, and beautifully fresh vegetables were involved I must share with you all.
We arrived a bit early and sat out front on the bench, and to be completely honest, we shared a cup of Bi-Rite soft serve while we waited. (I didn’t have lunch, so there.) Once the space was ready we got our table assignment and happily I think we got the best seat in the house: a smaller table in the small nook by the coffee bar, away from the commotion of the main thoroughfare of the small dining room. Cozy candle light and small bites were waiting for us.
Gazpacho and tomato granita with bread croutons
The first course was a perfectly seasoned tomato gazpacho. So many different textures, temperatures, and flavors this dish was a delight. The tomato granita was gorgeous, and with the addition of the fresh crunch from the cucumber and shallot, and the hearty croutons, it was a wonderful start.
Family style – halibut with romesco, roasted vegetables with arugula
I’ve always loved romesco, actually I’m nearly obsessed with it but have been disappointed by half-assed versions so I’ve taken to making my own. This version, however, was not a disappointment and was a great accompaniment to the perfectly cooked halibut. And the vegetables. Oh, how I loved the vegetables. To be honest there was a pretty name for the dish, but I can’t for the life of me locate the menu I brought home. I believe is was a spanish name (eek!), but essentially eggplant, squash, zucchini, and onion were roasted until they were almost creamy and tossed with a light vinaigrette and topped with a peppery arugula and served chilled. I’ve been dreaming of recreating this ever since that night. Once I receive my copy of the Tartine Bread cookbook I’ll check to see if it’s there so I can try it out.
Affogato with toasted coconut ice cream, caramel sauce, and candied bread
When I saw affogato as the dessert I was so excited (even after having a Bi-Rite snack just before). Ever since the affogato at Blue Bottle I’ve been hooked. This version had a nice twist with the toasted coconut ice cream and caramel sauce. The ice cream wasn’t quite set, so it was closer to its custard form, but I know how hard it is to make from scratch so I’m not saying a word, and it was still really good. The little bits of candied bread were a nice touch too, a little tough on the teeth, but still very tasty.
Once again, another wonderful culinary experience with my Lover. I’d love to go to the next one but figure I should give others the chance to enjoy a lovely night with new friends and good food at Tartine Afterhours.
Bruschette of fava bean & pecorino – one of many dishes from Beretta last night
It’s a holiday weekend! I hope you have some great plans with friends and family ahead of you; perhaps enjoying the last bit of summer with a barbecue or picnic.
My crazy awesome younger brother and his sweetheart are here to visit us this weekend and I have been dying in anticipation for the past month. As usual we have quite an itinerary of eating excursions. It started last night at Beretta where we had the fava bean bruschetta above (lots of other pics coming soon), but the pinnacle will be the Grand Tasting at Manresa on Saturday evening.
Like me, my brother has become quite a foodie. I think I may be partly to blame for this as I introduced him to some sort of a pork belly foie dish at Coco 500 a few years ago. I don’t remember the dish exactly, but I think that may have been the turning point for him. Sadly, since he’s in Seattle we don’t get to eat together very often, so I’m positively giddy thinking about being with him for his first tasting experience. (This will also me my Lova’s first tasting so I’ve been bouncing off the walls at the thought of having him with me. Really three of my favorite people are here with me and I’m just so happy – if only mom and dad were here, then it would be complete.
The second annual SF Street Food Festival was this past Saturday, and as promised we stopped by to sample some small bites from some of the city’s most popular restaurants and street food vendors. We had a really nice time. The weather was a little gloomy but it was a nice way to spend a lazy Saturday morning. Since we got there early (around 11:30) we were able to stroll around without too much hassle from the crowds.
After about an hour it got a little crazy and it became really hard to navigate through the lines. Fortunately by that time we’d had our fill of snacks, so we hit the road and went up the street to Beretta for a relaxing lunch. It was fitting because Beretta had one of our favorite snacks and drinks.
Here’s a peek at our what we got into at the festival:
Beretta – Spicy marinara pork slider and ginger, lime soda
So good. Tender and flavorful slider with the most amazing soda ever. I’m so inspired to start making my own summer spritzers now.
Flour & Water – sausage and white beans, melon proscuitto salad
Surprisingly Flour & Water had a nice little menu. Definitely what I would consider one of the city’s most overrated restaurants, they did step out with a nice housemand sausage and melon salad.
Hapa Ramen
This was our first stop to try to warm up a bit. It was a nice broth with some tender pieces of pork but the noodles were not great.
La Mar – ceviche
Clean and nice!
Not the greatest pictures (from my phone) but I had to share because we had quite a lovely Sunday, complete with the most awesome dessert I’ve had in a while.
A trip out to Larkspur to visit our friend Dom quickly turned into a lunch date when I realized Pizzeria Picco was right down the street. Foodie Friend Brian had been talking about this place for a while, but I just hadn’t had the chance to make my way up north until yesterday.
It was a beautiful day and the pizza was great! Oh how I love wood fired pizza. (For my Seattle friends, it was very similar to Tutta Bella. But only the Columbia City location, not the others which are just not as good.) I was so busy eating that I didn’t take pics of the watermelon feta salad, or the burrata beet crostini, or the bacon braised kale pizza. I did however remember to take a pic of the tiny remaining pieces of the margherita pizza with calabrian chilis on the side.
I had been eyeing the dessert menu before we even left the house, and was especially intrigued by one of their specialties: organic Straus Dairy soft serve ice cream drizzled with DaVero extra virgin olive oil topped with a light sprinkling of sea salt. I was all set to order when this magically appeared after a mix-up on a different order. What a happy coincidence!
The ice cream was wonderfully smooth but also had the perfect amount of bite; I could almost chew it and that was a beautiful thing. The sweet and savory flavors were perfect: the olive oil was silky and fragrant and the granules of sea salt offered a bit of crunch and a great counterpoint to the sweetness of the ice cream. Ah, so happy!
Another lovely weekend come and gone…I can’t believe it’s Monday again.
The meal to end all meals, I had the culinary experience of a lifetime at Manresa. Oh, the endorphins! A non-stop rush of gastronomic happiness that lasted course, after course, after course - only to peak at the end with an invitation into the kitchen. I was in HEAVEN!
Nestled in the quaint village area of Los Gatos (about an hour south of San Francisco) Manresa is the home of Chef David Kinch, the recently awarded Best Chefs in America for the Pacific region from the James Beard Foundation. An award that is most certainly deserved, and I have the pictures below to prove it!
In addition hosting such an amazing and gifted chef, Manresa also boasts a proud partnership with the nearby Love Apple Farm. Any given plate on any given day will reflect only the best of what the garden has to offer – the freshest most vibrant produce and herbs. If there was anywhere to go in search of the perfect preparation of fruits, vegetables, and herbs harvested at their peak, one would most certainly be led to Manresa. Did I mention I was in heaven?
Enough chatter. Let us begin…
We had a beautiful seat next to the back patio window, so I had some light to help with pictures. Foodie friend Brian was a little bummed to be away from the main dining room as there weren’t as many dishes to ogle on the way to other tables. Wouldn’t have expected anything less from the ultimate gastronome!
Petit fours – Black olive madeleine and red pepper gelées
Oh the butter in the madeleines! A perfect bit of a crusty outer shell with a rich and warm center. The accompanying gelées had a soft but distinctive red pepper taste.
Strawberry gazpacho with a marcona almond
A wonderful savory take on strawberry. So light and refreshing but perfectly satisfying with a touch of salty goodness floating on the top.
Mustard ice and carrot
A gorgeous mix here. The mustard ice was lighter than I had anticipated, but I think it was really there to boost the carrot to new heights. I’m a bit of a carrot snob lately, only buying the smaller ones with tops still on because they actually taste like carrots. (What a novel idea!) This carrot concoction showcased how a carrot should truly taste, and it was a beautiful thing.
Arpege farm egg with sherry vinaigrette and maple syrup
An homage to Alain Passard’s L’Arpège in Paris, the flavors that were packed into this tiny eggshell were indescribably brilliant. The richly golden egg yolk, with the perfectly salty and acidic vinaigrette, and that touch of sweetness from the maple syrup was truly a work of art. I could have had a dozen, easily.
House mackerel in flowering coriander ice with green strawberries
An in your face burst of coriander. A lovely taste and texture contrast to the mackerel, which was served sashimi-style.
Summer squash shoots and soft shell crab in bonito butter with toasted seeds
There’s no way I could possibly pick a favorite course, but this one was definitely one of the highlights. I could have bathed in the bonito butter. There was so much flavor and depth in the butter that once it was paired with the beautifully crisp soft shell crab and the squash the entire dish became a wondrous symphony of flavors with a richness that wasn’t overpowering, but perfectly suited for every element on the plate.
Into the vegetable garden…
Okay, I’m not picking a favorite but the signature dish of Manresa did not disappoint; in fact it was heavenly, and the perfect dish to follow the crab before it. A playground of different textures and tempatures, each vegetable is individually braised, and their juices fused to created the dewy foam. The quinoa “dirt” was a wonderful touch to add the perfect bit of crunch. All in all, a beautiful tribute to the garden.
Atlantic cod and carrots in exotic spice, coriander
The rich aromatic spices coming from this dish made my mouth water before it even hit the table. Perfectly cooked cod with a spice that reminded me of my dad’s Chinese black bean sauce. Once again the carrot was a gorgeous addition.
Monterey bay abalone with smoked lentils and porcinis
My first abalone dish and I was in love. The texture was perfectly chewy, and the broth with the porcinis was light but still with a deep smoky taste.
Suckling porcelet and green shallots with celtuce
A very nice dish, but not quite as melt-in-your mouth fatty as I had expected. The boudin blanc with the celtuce (tasted to me of asparagus and celery) was my favorite part. Oh yeah, and the crackle on the top of the porcelet.
Young lamb with nasturtium pesto and pine nut pudding
A wonderful way to end the savory courses, this dish was magical. So tender and flowing of natural juices the two preparations were really all about showcasing the natural flavors of the lamb. I swear the radishes were poached in butter, oh they were so good.
Cheese cart and a selection of four cheeses with apple compote
We couldn’t decide whether or not we should do the cheese course, but oh how happy am I that we did. I’ll forever add it if only just to see the cheese cart wheeled tableside. Really though, it really was a great way to transition from the savory courses to dessert. I didn’t note which we selected, but they were all terrific, one was even served on a spoon, scooped right out of a wheel. (The apple compote was heavenly.)
Cherry tapioca and nasturtium ice cream with citrus granite
Talk about a citrus smack in the face! The granite was incredibly tart, but it packed with all the reasons why I am a citrus junkie. With the perfect texture of the tapioca and the rich nasturtium ice cream it was an inventive journey in tastes and textures that I’ve never had in a dessert.
Black pepper tuile with roasted strawberries and buttermilk ice cream
Where have roasted strawberries been all my life? So, so sweet with a wonderful chewy-but-not-sticky texture. The sweetness was perfectly balanced by the tart buttermilk ice cream and fresh raspberries. The hint of black pepper from the perfectly crisp tuile was a welcomed addition as well.
Petit fours – chocolate madeleine and strawberry gelées
A bit of deja vu at first, but this sweet take on the savory amuse was wonderful. Still can’t get the buttery taste of the madeleine off my mind. So clever!
Chocolate terrine
A rich and decadent pad from a chocolate terrine. It had all of the best qualities of a homemade cake batter, but the usual grit found in batter was happily missing here, and instead replaced with a silky-smooth texture.
I tried to keep myself under control, but I really couldn’t help but gush as each course made its way to our table. After a few gasps and a lot of making out with each dish, we were invited into the kitchen. I can’t tell you the elation, but also the nerves I felt at the thought of seeing Chef Kinch at work.
The wonderful Esteban and our server Amanda escorted us back after our meal, and at the height of dinner service I realized just how generous the invitation was. Not frantic or crazy, but with purpose and focus, the kitchen was beautifully organized but also blistering hot! I bowed a quick hello and thank you and suddenly noticed Chef Kinch coming forward to say hello. Oh, I was dying! He was so lovely and generous and took a quick moment to say hello and pose for a picture. It was all a bit of a blur, but I gushed a quick thank you and a sawasdee kah to my favorite food blogger (and his sweetheart) Pim and suddenly it was over just as it began. The most wonderful meal of my life had come to a close; but in true form I was already planning my next visit on the long ride home.
I have been a loyal patron of your restaurant since my first trip nearly two years ago. With every friend or family member I have visiting I have raved about your wonderfully juicy and succulent chicken, and assured them that the $50 price tag and the hour wait is well worth it; and indeed it was.
While each of my visits has been a success with my guests, it is only because the chicken has rescued the day. I cannot help but feel that your staff truly believes that they are doing me and my visitors a favor by allowing us to dine in your establishment, and that I should be grateful to have gotten a table (even with a resevation.) Growing up in the restaurant industry I was taught that a patron is a guest, is a friend, is a partner. At Zuni Cafe, we are often treated as a bother, as a nuissance, as a drag.
I regret to say that after my eighth and final visit the chicken could not rescue the day. I understand that you’re a San Francisco institution, but I can no longer look past the lackluster menu, under-seasoned appetizers, soups, and salads, and the cold and insincere service. I have the chicken recipe, and I’ve made it at home several times. I will continue to rave about your chicken, but only the one I make at home with all of the love that’s missing when I walk through your doors.
Sincerely,
Natira
Last Friday my favorite foodie friend Brian invited me to attend a soft opening of his friends’ new restaurant on Nob Hill (taking over where Cafe Mozart left off). Sons & Daughters is a joint venture between Matt and Teague, two young and talented chefs who’ve worked endlessly for the last six months to get this going. I’ve had the pleasure of eating their food at Brian’s house before (an amazing goat ragout with fresh pasta) so I was beyond excited when they decided to start their own restaurant.
They did a beautiful job with the renovations so I had wanted to share some interior shots with you, but alas, I was so focused on the food that I completely forgot. Since the plates are so beautiful there’s still plenty to see, so here we go…
Lobster carpaccio with pea foam, lobster butter reduction, and caviar
My first taste of raw lobster and I don’t know that I’ll ever appreciate cooked lobster as much as I used to. It was so good! Sweet and ocean-y with a more concentrated flavor than when it’s cooked. And let’s talk about the butter reduction for a second; well, actually I guess there’s not much to say, there are no words to describe how good it was.
Herb salad with garden shoots, eucalyptus, curds and whey
This was an in your face plate of fragrant herbs. The eucalyptus came as a dressing of sorts after being pressed and served at the base of the greens. The herbs were lovely, and I enjoyed the contrast of saltiness from the curds and whey.
Sweebreads with oysters, crisp pork, and grapefruit
Crispy, yummy sweetbreads with bacon. This was so good. I love sweetbreads, I love bacon even more so I was in heaven with this one.
Lobster, foie gras, oysters, uni, black cod, sea beans
This dish was gorgeous! In spite of the rich and luxurious ingredients here, it was surprisingly light with very clean flavors. This was probably due to the broth that surrounded the proteins, so flavorful and delicate. I can’t remember all of the details, but the cod and foie were prepared sous vide.
Squab with aprium, parsnip, and horseradish
This may have been my favorite dish of the evening. The squab was cooked perfectly with the breast having been prepared sous vide, and the leg confit. The earthy flavor was matched perfectly with the sweet and tart aprium reduction, and the hint of horseradish coming from the parsnip puree was a lovely touch.
After dinner we filled out our comment cards and hung around to chat with the guys to hear about all of the craziness that was happening behind the scenes. In spite of the troubles the guys did a beautiful job and have so much to be proud of. It was a great night and I had felt so lucky to have been able to test out their first menu. I can’t wait to go back for their ice creams and tea service.
I’m not a coffee girl, but oh how I wish I was; just the smell of freshly roasted coffee beans makes me feel warm and cozy, and if I could wear it as a fragrance I totally would. Coming from the land of Starbucks you’d think I’d be a pro, but somehow, my love affair stops there as I just haven’t ever been able to drink a full cup of it.
If there was any place where I could be schooled on the delicacies of a proper cuppa joe it would be at Bluebottle Coffee Company – artisanal microroasters of organic, pesticide-free, shade-grown, coffee beans that are off to you within 48 hours of roasting. I love everything about this place, and I wish I could camp out at the Mint Plaza location everyday. I’m officially on a mission to earn some coffee badges.
One thing that could help me along with my coffee training is the Affogato, a generous scoop of ice cream with a shot of espresso for drowning the ice cream with. (I don’t want to offend true coffee connoisseurs and loyal fans of Bluebottle, but I’ve got to start somewhere.) Oh my gosh, there are no words….
It was really big, so it’s perfect for sharing. I can’t wait to go back for an afternoon date so we can share this and sit by the window for some people-watching. I LOVE people watching, especially when it’s over something this good.
So, even though it may take a bit of time for me to appreciate all of the wonderful drinks they offer at Bluebottle, I’ll be be here every chance I get to pick up a bag as a gift or for an afternoon snack with visitors. This is an amazing company and I love what they do: not only are they experts at their craft, but they’ve truly infused environmentally-conscious practices into every aspect of their business. Check this out:
- All our coffees are certified organic, sustainable, and shade grown. We make occasional exceptions for beautiful shade-grown coffees grown responsibly without pesticides but not yet certified organic.
- We use cellophane-lined bags instead of plastic or polypropylene-lined. Cellophane is made from wood cellulose, so it is 100% biodegradable. Because of the slight porosity, cellophane is not used by roasters who are worried about shelf life, but because our coffee does not sit on store shelves for long periods, we can use this material with no trade-off in quality. Once the metal tie is removed from our bags, they are recyclable or compostable.
- We use food-safe stainless steel bins to mix our blends instead of the plastic bins which are standard in the industry. Your beans literally never touch plastic or aluminum from the time they are packed into burlap sacks at the country of origin to the time they are poured into your grinder.
- We compost coffee bean chaff (a waste product of the roasting process) and pay extra for paper (compostable) half gallon milk jugs, rather than plastic gallon milk jugs.
- All test batches, expired batches, or batches that do not meet our requirements are composted or donated to local food banks
- All inks we use are soy-based. All papers (except for our coffee bags – we’re still looking for cellophane-lined recycled paper bags) have post-consumer recycled content of 50% or greater, and are unbleached. All cleaning products are greenest non-toxic products we can find, and all appliances are the most energy-efficient on the market.
- All customer communications are done over the internet whenever possible.
They’re official!
[Thanks Ed for taking the Affogato pics. Still have stage fright with the camera.]
[Thanks Brian for leading the way.]
