Monday, November 30, 2009
Wednesday, November 25, 2009
The longer answer to how I got into food blogging is a bit more interesting than that, and in the spirit of Thanksgiving, I wanted to share a more personal story and give thanks to those who have inspired, and continue to inspire me to write and shamelessly indulge in food.
Then during a semester externship gig, I met Passionate Eater and became addicted to her blog. I figured if she had the time to do something that great, I should at least give it a try. So I started this blog and have, thankfully, stuck with it for over two years now. Thanks Passionate Eater!
I never cease to be inspired by other foodies and food bloggers out there, including all the ones linked in the right sidebar. Some are old friends (Alex Eats World); others are new connections from Foodbuzz (Kitchen Wizard). It's pretty sweet dating one too (WongCo Food)! Thanks to everyone who has ever given me a foodie moment.
And with that, I'll sign off by saying Happy Thanksgiving! Eat well and be well!
Monday, November 23, 2009
Domaine Wm Fevre Champs Royal Chablis
The chablis was pretty good as well ... I personally hate most California chardonnays because they either taste too artificially acidic and/or buttery, but I love the French style of crisp, mineral-y chards where you can actually taste the fruit and the oak. This particular wine was a good choice for the ankimo course.
with snowcrab salad, spicy fish roe potato mousseline, julienne vegetables and parsley coulis
with matsutake mushroom risotto, english peas, pinot noir reduction and espresso oil
1638 Post Street
San Francisco, CA 94115
Sunday, November 22, 2009
Shrimp ceviche with Peruvian chilies
From Chef Jesse Perez of Fuego
Left: Passionfruit ganache
Right: Vanilla, pumpkin, and cranberry candied marshmallows
Monday, November 9, 2009
We heart Foodbuzz!
At the welcome reception! WongCo Food + Taste Tests
The tasting event from that night featured the best of San Francisco street food, with a lineup of some impressive mobile eateries that have re-defined gourmet meals.
Roasting the pork...
Flatbread crisps with tomato and avocado from Alive Vegetarian Cuisine
Far west fungi vol au vent from Spencer on the Go
Making some pizza pies...
...and the final product from Pizza Politana!
Our gift bag full of goodies!Coverage from Day 2 to come soon!