Taste Tests

Sushi Ota

2011-12-08T19:35:00.000-08:00

Belated photos from a San Diego trip a few months ago, during which I made a visit to Sushi Ota, one of my favorite sushi places in all of California – yup, I think it's that good! Time to reminisce and drool...

Ankimo (monkfish liver)

Mmm so rich and creamy...

Tamago (egg omelet)

Sashimi trio - hamachi (yellowtail), maguro (tuna), and sake (salmon)

Salmon belly

Unagi (freshwater eel)

Otoro (tuna belly)

Uni (sea urchin)

Hamachi belly

Sushi Ota
4529 Mission Bay Drive
San Diego, CA 92109

Thanksgiving!

2011-11-25T00:48:00.000-08:00

Thanksgiving is one of my favorite holidays, since you can eat, shop like mad on Black Friday, and look forward to Christmas fast approaching. And it's a great time to get into the habit of counting your blessings, instead of focusing on what you might be missing.

My family tried combining Asian and American dishes for Thanksgiving dinner this year and left the table happily stuffed. On the menu:

Butternut squash with basil (It was my first time cutting and peeling butternut squash, and it was terribly unwieldy. I'll have to research some techniques next time so I don't have to throw my weight onto the cutting board or risk losing any fingers.)
Brussels sprouts with garlic and prosciutto
Soy sauce chicken, courtesy of our local Chinese BBQ store
And of course, pumpkin pie!

And adding to my list of blessings – plenty of leftovers. Happy Thanksgiving!!

Braised Cabbage à la Tyler Florence

2011-11-19T21:13:00.000-08:00

A few weeks ago at the annual Foodbuzz Festival, I watched Tyler Florence cook pork chops and braised cabbage for a dinner demo, and was inspired to try making a variation at home. I was particularly interested in the cabbage, since the flavor profile just screamed Thanksgiving. The ingredients Tyler used: chicken stock, apple cider, brown sugar, caraway seeds, salt and pepper, and a bay leaf.

Unfortunately I couldn't find any caraway seeds at my grocery store, so I had to do without those. I quickly sautéed about a pound of red cabbage in a stock pot and then threw in all the other ingredients, guessing at the amounts to put in (bold, I know). I let the cabbage simmer for about 15 minutes in the liquids, and it came out tasting the way I imagined – sweet from all the brown sugar and apple cider, but still savory thanks to the chicken stock and bay leaf infusions.

Paired with some pork chops (using Tyler's brown sugar pork rub) for a hearty, autumn-flavored meal! Though I still think I need to visit his restaurant for a comparison!

Foodbuzz Festival 2011

2011-11-14T01:14:00.000-08:00

Ah, my favorite foodie event took place last weekend at the third annual Foodbuzz Festival in San Francisco. Food bloggers from near and far flocked to various venues for tastings, fabulous meals, workshops, and scintillating chatter about our favorite topic – FOOD!!

The Welcome Reception at the Terra Gallery was sponsored by Sabra Hummus, so all the hors d'oeuvres featured hummus in some fashion. Totally fine by me since I'm a huge fan of hummus, and there were enough variations to keep things interesting. I highly recommend Sabra's roasted pine nut hummus and their holiday flavor, "Season's Finest" – featuring the winning combination of rosemary, olive oil, and sea salt. Mmm.

The Reception was followed by the Awards Dinner, where awards were presented to some of the best bloggers out there today, while we devoured pork belly and day boat scallops cooked to order, and selections from a gourmet buffet. The desserts were the stand-outs, in my opinion, particularly the heirloom pumpkin tarts and festively-themed macaroons.

The next morning, after a series of helpful photography workshops, we headed over to the Metreon for the Taste Pavilion to sample food and drinks from various vendors. Every year I say I'm going to pace myself, but I always end up rolling out of there feeling like a stuffed tomato.

Some of my personal faves this year:

Pumpkin patch truffles and pumpkin spice coffee from Godiva – Yay for autumn flavors!
Cupcakes from Mission Minis – A hit every year ... I probably had at least 5 of these.
Organic beers from Bison Brewery – Can't go wrong with seasonal beers like honey basil ale, pumpkin ale, and gingerbread ale!
Grass-fed beef from Estancia – Yummy, healthy, and sustainable.
Artisan syrups and extracts from Sonoma Syrup Co. – Vanilla extracts should always taste this good.

After stuffing ourselves for 3 hours, we proceeded later that evening to the Grand Hyatt for the Gala Dinner where more food was waiting. Somehow I still managed to eat a bunch of canapés, a super leafy bibb lettuce salad, a tasty filet mignon atop creamy celery root purée, and a trio of cute desserts.

The best part of the night, though, was an awesome cooking demo from Chef Tyler Florence, who made the audience rightfully drool as he prepared pan-seared pork chops, braised cabbage, and spätzle (Scandinavian dumplings) – which all comprise one of the entree dishes from the menu at his SF restaurant, Wayfare Tavern.

Here's a video of Chef Tyler making his spätzle:

Finished product – I'm totally going to try his pork chop and braised cabbage recipes! Maybe after trying them at his restaurant ... just so I know what they're supposed to taste like.

Thanks again to Foodbuzz and all the event sponsors for another wonderful festival! I'm already looking forward to next year!

Cinnamon Raisin French Toast

2011-10-26T22:01:00.000-07:00

My mom and I are big fans of French toast, so I decided to make some this morning for her birthday. Of course, whenever I do anything in the kitchen that involves more than two steps, my mom can't help but fuss around me while I'm cooking - moving dirty dishware, cleaning inadvertent drips, and asking what I'm doing every five minutes. I suspect these habits will never change.

I picked up this recipe card from my local Panera Bread and used their cinnamon raisin bread for the French toast, but you can probably use any bread you like. The perk about using cinnamon raisin is that the bread is already sweetened, so you can't really screw up on the flavor, and it was sweet enough that we skipped the maple syrup when serving.

Ingredients

8 slices of half-inch thick Panera cinnamon raisin bread (or other bread)
4 tbsp melted butter
3/4 cup milk
1/2 cup heavy cream
3 large eggs
1 tbsp honey
1/2 tsp vanilla extract
1/2 tsp salt

Instructions

For the French toast custard, combine and whisk together the milk, heavy cream, eggs, honey, vanilla extract, and salt. This custard can be made well in advance. Give a brisk stir before making the toast.
Transfer the custard to a casserole or open shallow dish for dipping.
Dip one slice of bread into the custard and turn over after about 15 seconds. Transfer the slice to a plate while dipping another slice into the custard.
Place a large skillet on a medium fire. Allow the pan to heat thoroughly before pouring 1 tablespoon of the melted butter into the pan.
Place both slices carefully into the skillet and cook on each side until golden brown or about 2 to 3 minutes.
Repeat steps 3 to 5 until all the French toast is cooked.
An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.
Serve warm with maple syrup, if desired. Makes four servings.

Committed

2011-10-23T18:39:00.000-07:00

I attended my good friend's wedding at the UCLA Faculty Center last weekend, which was beautiful, romantic, and had surprisingly good food catered by the university. By that, I don't mean the "decent for a wedding and the open bar helped" sort of food, but food that I actually remembered and inquired about afterwards. I may also have dived after some caterers to get to a plate of lamb chop appetizers. But you can't be shy about running after good food!

This was also my first wedding hustling around behind the scenes to help out with random things (this is probably common knowledge, but there should definitely be waterproof makeup, champagne, and flip flops for the bride on her big day) and giving a toast, which should've been easy given how often I write. But truthfully, it took several hours and multiple drafts before I had something that I (and luckily, the bride) thought sounded acceptable, and a couple glasses of liquid courage on the big day before giving the toast so that I wouldn't totally freak out.

So like most weddings, it was somewhat hectic, but everything worked out in the end for a lovely time. Maybe that's a reflection of marriage too?

People always fall in love with the most perfect aspects of each other's personalities. Who wouldn't? Anybody can love the most wonderful parts of another person. But that's not the clever trick. The really clever trick is this: Can you accept the flaws? Can you look at your partner's faults honestly and say, "I can work around that. I can make something out of that."? Because the good stuff is always going to be there, and it's always going to be pretty and sparkly, but the crap underneath can ruin you. **

** Book credit – Committed: A Skeptic Makes Peace With Marriage by Elizabeth Gilbert. A tip for toast-writers: If you ever need inspiration, use book quotes.

Afternoon Break

2011-10-18T23:34:00.000-07:00

My idea of a perfect afternoon? Visiting the SF Ferry Building and grabbing a latte from Blue Bottle Coffee and some macarons from Miette! Simplicity can be a blessing sometimes. (P.S. While I usually prefer more complex flavors and colors, the vanilla macaron was my favorite today!)

Back to School: California Culinary Academy with Chef Martin Yan

2011-10-13T01:08:00.000-07:00

Blogger dinners are one of my fave kinds of foodie events – you get to eat, drink, and meet people who are just as passionate about food as you are, and the conversations revolve around things like street food festivals, the best place for dumplings, and how to properly make coq au vin. So I was very excited and honored to attend a small media dinner earlier this week at the California Culinary Academy in San Francisco, with Peter Lee, the president of the school, and Chef Martin Yan – the iconic legend behind Yan Can Cook.

There is much to be impressed by when you consider Chef Yan's history and success. Being a Chinese-American myself, I of course applaud him for elevating Asian food and culture to mainstream media. He was personal friends with Julia Child, and even cooked for her in her kitchen – the same one that's now on display at the Smithsonian. He's authored 30 cookbooks (with more to come!), opened a chain of restaurants (M.Y. China opening next year in San Francisco), and inspired budding chefs in classes and commencement speeches around the world. His new show on the Asian Food Channel, True Passion, showcases how to pair Chinese food with wine – a question that has definitely baffled oenophiles such as myself. (The answer, according to Chef Yan: Treat a Chinese banquet like a tasting menu, with a wine for each flavor profile. My experiments will continue.)

And Yan's culinary skills are no less impressive. We tagged along for a presentation he was giving to CCA students, and his demonstration had most everyone in the room – with or without a chef's jacket – dropping their jaw in shock or whistling appreciatively. We saw him de-bone a whole chicken in 19 seconds and parallel-slice bell peppers into tissue-paper-thin wisps, then stir fry everything amidst a savory and sweet, almost caramel-like sauce. Check out the below video to see Chef Yan's knife techniques!

But when you talk to Chef Yan, it's apparent that beneath the fame, media hype, knife flourishes, and international connections, is a pure, undiluted passion for food and cooking, and for sharing that passion with others while having a good time. That, I guess, is the most magnetic part of his appeal, because when you truly love what you do – people notice, and they want to come along for the ride, too.

After the demo, CCA Executive Chef Michael Weller gave us a tour of the school and an overview of the culinary programs. I admittedly don't know much about culinary institutions, although I think it's great that students at CCA are cross-trained; for example, pastry students receive culinary training, and vice versa, so that graduates are versatile in their skill sets. The curriculum, split into lecture, research, and hands-on components, push students to "learn how to learn," according to Weller, which makes it no different from any other educational program. They even have single-day MasterChef classes for amateur cooks who just want to improve their skills in the kitchen.

After that – time for dinner – the best part! Proudly prepared and served by culinary students in the CCA's restaurant, Technique, as part of the last six weeks of their program. Keeping in mind that these folks are still students, some plates were great, while others needed more work – not so much in terms of flavor, but in the cooking time of certain dishes. They all aced plating though, in my opinion!

Some highlights from the meal:

Blue cheese with honey and white truffle arugula (1st row, middle): All good things, and even better combined. Will definitely try making my own version.
Chinoise salad (2nd row, middle): The albacore tuna was seared perfectly, and the ginger soy dressing was refreshingly sweet with a slight kick.
Spiced pear sorbet (2nd row, right): I actually asked for a substitute to the tomato sorbet with basil oil and sea salt that was originally on the menu, and lucked out with this delicious concoction! The texture was more like a snow cone than a sorbet, but the flavor was amazing. I could drink this stuff.
Apple-oat crisp with cinnamon-yogurt anglaise (3rd row, right): Tart and sweet, warm and cold, yum and yum.

And to top it all off, I took home a copy of Chef Yan's newest cookbook, Martin Yan's China, which has gorgeous photos from his travels in China and a ton of mouth-watering recipes. Guess I'll be cooking more Chinese food now!

The entire night really got me thinking about what it means to be a chef, and I think part of the beauty of that profession is being able to create. In his pep talk with the CCA students, Chef Yan emphasized that you can create a multitude of dishes from just a couple simple ingredients, and that everyone will end up with a different dish even while using the same ingredients and recipe. Because when you're creating, you're infusing your own personality and identity into the final product. That, in my opinion, is why chefs are similar to artists, and just as inspirational.

Miniature Food!

2011-10-05T23:29:00.000-07:00

Read this blog post today on Shay Aaron, an artist who makes miniature foods from clay on a 1:12 scale. Simply amazing. Check out his etsy shop too!

I have to admit that I'm tempted to buy some cupcake earrings, macaron pendants, and waffle rings just for kicks – everything looks so yummy! Although I might start chewing on them...

Élevé

2011-09-30T16:31:00.000-07:00

One of the things I miss about living in San Francisco is the Little Saigon area. I was never far from a satisfying bowl of phở, a ridiculously cheap bánh mì, or some tasty spring rolls – ranging from hole-in-the-wall places (Turtle Tower) to trendier upscale venues (Le Colonial). So I'm glad I discovered Élevé in Walnut Creek; I became hooked on this restaurant after working in the area. Modern, "elevated" twists on classic Vietnamese fare, with super fresh ingredients and pretty presentation.

Shrimp Spring Roll | soft rice paper, lettuce, cucumber, mint, vermicelli, peanut sauce

Càri Chicken Sandwich | curry spice rub, lemongrass, cayenne, toasted french roll

Summer Squash Vermicelli | yellow crookneck, eggplant, tomato, cashew, caramelized plum, toasted peanut

Roasted Chicken Salad | cabbage, red onion, pickled carrot and daikon, cilantro

Even good for take-out!

All the above photos were taken and edited with the Camera+ app on the iPhone. It's a great app for getting decent food photos when you've left your regular camera at home!

Élevé

1677 N. Main Street
Walnut Creek, CA 94596

www.eleverestaurant.com

Napa Trip Part 2: Redd

2011-09-11T19:15:00.000-07:00

Continuing with the Napa goodness ... photos from dinner at Redd, run by chef Richard Reddington, who has credentials from Masa's, Jardiniere, and Auberge du Soleil under his belt. The boyfriend and I each got the $80 five-course tasting menu, and were delighted that the chef gave us each a different dish per course, so we basically tried 10 different dishes!

With the fairly reasonable prices and delicious, contemporary food, this place has landed a spot on my list of fave restaurants in the Napa area!

Our wine for the night -- Jarvis 2007 Merlot

Yellowfin tuna tartare, asian pear, avocado, chili oil, fried rice crackers

Caramelized scallop, cauliflower puree, golden raisins

Hamachi sashimi, edamame, sticky rice, lime ginger sauce

Sole and clams in frothy broth

Glazed pork belly

Roasted chicken with polenta

Hangar steak

Duck breast, bean cassoulet, bread crumbs

Raspberry sorbet and peach shortcake

Chocolate beignet, caramel ice cream, caramelized banana

Complimentary fruit snacks to finish!

Redd

6480 Washington Street

Yountville, CA 94599

www.reddnapavalley.com

Napa Trip Part 1: Bistro Jeanty, Etc.

2011-09-04T21:40:00.000-07:00

As part of my birthday / anniversary this year, the boyfriend and I headed up to Napa for a lovely day trip. We went on the tour at Jarvis Winery at my co-worker's recommendation, and it was an amazing experience! They were the first guys to place all their wine-making operations -- with the exception of growing and harvesting the grapes -- completely underground, in a 45,000 square foot mountain cave that keeps a constant temperature of 61 degrees. Not only was the tour fascinating and the cave hauntingly beautiful, but their wines were pretty damn good! I fell in love with their merlot, and I don't even remember the last time a merlot had me swooning. Such luscious fruit and great balance.

Photo courtesy of WongCo Food

Other wineries visited -- V. Sattui (always a pit stop for me in the area!) and Alpha Omega Winery (first and probably last time there).

And no Napa trip would be complete without some stellar meals! We had lunch at Bistro Jeanty, a casual French bistro that does all the classics right.

Roasted Bone Marrow

Photo courtesy of WongCo Food

My first time trying bone marrow, and now I see what all the fuss is about. If you're into super rich and savory stuff (raises hand), this is for you! Though it's probably a good idea to split a dish like this so you're not loading up on all that fat...

French Onion Soup

One of my fave versions of this soup, coming in close behind the one at Chapeau. Bistro Jeanty's version features a broth that is less meaty, allowing more of the sweet, fragrant flavors of the onions to come through. Both are delicious, but it just depends on what you're in the mood for.

Steamed Mussels

Big, juicy bivalves in a hearty broth. Perfect.

Coming up next -- photos from our yummy dinner at REDD! Stay tuned!

Bistro Jeanty

6510 Washington Street
Yountville, CA 94599

www.bistrojeanty.com

Dine About Town 2011: Level III

2011-07-11T22:32:00.000-07:00

Been MIA for awhile ... took a few quick trips and moved to a new job over in Walnut Creek (good-bye SF lunches!), so I've been pretty busy. The new gig demands quite a bit more time, so I actually considered stopping this little food blog project. But I'll keep at it for now! (I don't like quitting. It's been ingrained in me since childhood.) Maybe less text and more photos? Or shorter posts?

Anyway, some belated photos from my Dine About Town dinner this year at Level III, which is part of the JW Marriott in the Union Square area. Loved the chic decor with all the color-coordinated touches. The quality and presentation of the food was surprisingly good. Sad that there weren't more people eating there, but I guess there are just so many options in downtown that folks might not want to go to a hotel restaurant. But it's worth a visit, especially since their daily three-course prix fixe dinner is only $39.

Ahi Tuna Tataki | avocado wasabi creme fraiche, wonton crisps

Pan Seared Boat Scallops | royal trumpet mushrooms, chorizo, fresh basil

I would go back for this dish alone! So perfect!

Pan Seared Halibut | artichoke hearts, fingerling potatoes, salsa verde

Pepper-Crusted Filet Mignon | brandy jus, broccolini

Portabello Mushroom Ravioli | petit vegetables, roasted tomatoes, Napa verjus cream

Californian Artisan Cheese Selection

Dark Chocolate Pate With Strawberries

Level III

500 Post Street
San Francisco, CA 94102

www.levelthreesf.com

Oeufs en Gelée

2011-06-05T15:14:00.000-07:00

Came across this Tasting Table article praising the Oeufs en Gelée appetizer at Bar Agricole in SF:

http://www.tastingtable.com/entry_detail/sf/3678/The_best_dish_of_spring_needs_your_help.htm

The article caught my eye because I've been reading Julie & Julia, and Julie's experience making and eating this exotic-sounding eggs in aspic (meat stock gelatin) dish was pretty disastrous and almost made me swear off ever trying it, despite my love for most things French. But who knows, maybe I'm missing something...

Macarons from Lavish Berry

2011-05-08T21:46:00.000-07:00

I wanted to pick up something special for Mother's Day, so I hit up my friend Linda who runs a baking business on the side (lavishberry.com). She's one of the most talented bakers I know personally, and she seems like kind of a perfectionist, which is a great quality to have in culinary circles. Anyway, even with her super busy schedule, she graciously accommodated my order of 2 dozen French macarons.

The whole thing turned out even better than I expected. The cookies were tucked into a box with pink tissue paper and decorated with a cute tag, which my mom liked so much that it's now dangling from one of our cabinet doors.

The macarons were both pretty and yummy! Slightly crisp on the outside, delightfully soft on the inside, with an airy, meringue-like consistency. The fillings - strawberry mascarpone and pistachio - were delicious and not overly sweet.

These little beauties are so light and airy that I could unwittingly eat a dozen of them in one sitting ... good for the taste buds but bad for the waistline!

And they were damn good with some vanilla ice cream too! (Did I mention waistline?)

I love supporting local bakers, especially the really promising ones, so if you're in the Silicon Valley area and need to order some baked goodies, please keep Lavish Berry in mind! And I hope everyone had a good Mother's Day!

Dohatsuten Ramen

2011-04-25T22:09:00.000-07:00

When I need to satisfy my ramen craving and don't want to drive too far, I hop on over to Dohatsuten for my noodle fix. It's no Santa or Halu or Orenchi, but it gets the job done. Decent broth flavor and noodle texture; the toppings are usually hit or miss but everything tastes fine after you soak it in the soup for awhile. And the prices are reasonable!

Chashu Ramen

I will, however, openly lament about the difficulty of finding a ramen shop that knows how to consistently poach an egg correctly. I asked for a poached egg, and they gave me a soft-boiled one that was not nearly runny enough. I have this same experience most everywhere I go. Sad.

Dohatsuten Ramen

Their signature ramen with spicy minced pork and Korean chili

Ta-ro Ramen (pork belly)

Veggie Ramen

Usually loaded with lots of veggies, including my personal weakness -- corn kernels!

Dohatsuten Ramen

43691 Mission Boulevard
Fremont, CA 94539

Umami

2011-04-24T20:54:00.000-07:00

Fusion cuisine has always been hit or miss for me. I'm not a dish purist in the least, and sometimes cross-cultural cuisine blending leads to some pretty amazing results (e.g., mentaiko spaghetti or Korean tacos). Yet like some dysfunctional couples, certain combos just aren't meant to be (e.g., foie gras fried rice -- what a waste of liver).

Though Umami plays off as a Japanese izakaya and has a traditionally-trained Japanese sushi chef, its menu features fusion fare inspired from diverse areas, including Korea ("bi bimu bappu" hot pot), Vietnam/France (Vietnamese coffee pot de creme), Italy (green tea gelato), and the Middle East (edamame hummus). I went in with a hungry stomach and an open mind, and here's the verdict on the dishes I tried.

HIT: Ahi Poke Tacos

Sesame-marinated yellow fin tuna diced and mixed with avocado, tobiko, greens, and Japanese yam, in a crispy golden wonton shell. All the flavors of ahi tuna poke but presented in a new and fun way!

The wonton shell was what really held everything together ... just the right texture and thickness!

MISS: Hamachi Ceviche

I usually love ceviche, but this one didn't cut it for me. There was too much going on with the strawberry, mango, and vinegar-y salsa, so the normally rich texture and sweet flavor of the hamachi was just not there. Beautiful presentation though.

HIT: Shibuya Sliders

My favorite dish of the night! Seasoned Kobe beef, crispy shallots, and gingered pickles with spicy aioli sauce all stuffed between steamed, slightly sweet white buns. A wonderfully balanced and fun combination of four distinct taste profiles -- savory, sour, sweet, and spicy. YUM!!

MISS: Hotsui Roll

I ordered this roll because it had several great ingredients -- snow crab, avocado, cucumber, butterfish, and hamachi. It tasted great when I first started chewing, but then about halfway through, my mouth was flaming from chili oil and ginger and god knows what else. I guess it's good if you like really spicy sushi and don't care about tasting anything else you're eating after.

So as I expected, the experience at Umami really depends on what you order. I'd definitely go back for the sliders and the tacos, and would probably try some of their other sushi rolls, but I'd steer clear of anything too experimental. Though I'm admittedly still curious about that edamame hummus...

Umami

2909 Webster Street

San Francisco, CA 94123

www.umamisf.com

New Layout!

2011-04-19T11:41:00.000-07:00

Decided to give this blog a new look. Fortunately, Blogger makes this sort of thing pretty easy. Any feedback is appreciated. More yummy posts to come, I promise!

Cinnamon-Honey Waffles

2011-02-20T22:23:00.000-08:00

I came across this recipe in a recipe leaflet from Lucky's, and since the photo looked so nice and my boyfriend had yet to try out his new waffle iron, I decided to give it a spin. The only waffles I'd ever made before were the Eggos from the frozen aisle, which I had long sworn off. Fortunately, making real waffles from scratch is nearly just as easy! These came out fluffy and sweet - perfect for weekend brunch. I like my waffles a bit crispier though, so next time I'll let them cook for just a tad longer.

Ingredients

3/4 cup all purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp cinnamon
1/4 tsp baking soda
1 pinch of salt
1 large egg
3/4 cup plain yogurt
1/4 cup whole milk
2 tbsp honey
2 tbsp melted unsalted butter
Optional: maple syrup, warm fruit topping, mint sprigs

Instructions

Preheat waffle iron.
In medium bowl, whisk together flour, cornstarch, baking powder, cinnamon, baking soda and salt.
In separate medium bowl, whisk together egg, yogurt, milk and honey.
Stir wet mixture into flour mixture just until combined. Stir in melted butter and mix.
Cook waffles in waffle iron according to manufacturer's instructions.
Serve with maple syrup or warm fruit topping. Garnish with a dollop of yogurt and/or mint sprigs, if desired (I didn't have mint sprigs so I randomly used parsley for garnish). Makes approximately four waffles.

Happy Lunar New Year!

2011-02-02T23:58:00.000-08:00

Lunar New Year for my family is pretty simple. As long as there's chicken, mushrooms, and some kind of soup, we're happy. And the best part is eating at home. Happy Rabbit Year!

Sushi Tabemasho!

2011-02-01T21:17:00.000-08:00

Photos from a recent sushi party that my friends Eugene and Joanie hosted. Super kudos to Eugene for being an awesome sushi chef without a recipe page in sight, and for managing to prepare everything with about 10 people gawking at him and snapping photos.

Maki ingredients

From the Tokyo Fish Market

My favorite - toro nigiri!

Baked rolls

And some tender teriyaki beef on the side! Oishii!

Banana Smoothie!

2011-01-30T20:01:00.000-08:00

What better way to start your morning than a refreshing home-blended smoothie? It's delicious, filling, good for you, and super easy to make. You can pretty much use any fruits or vegetables, in endless combinations. I personally stick to the fruit-based smoothies since I haven't quite acquired the taste for the veggie ones (e.g., my dad's bell pepper smoothie - no thanks). Anyway, we tested out the boyfriend's new blender / food processor this morning with this simple banana smoothie recipe.

Ingredients:
1 banana
3 cups soy milk
1 cup frozen strawberries
1 tsp vanilla extract
Sugar to taste

Toss everything into the blender and mix until smooth!

Who needs Jamba Juice?

If you want a sweeter drink, you can try using sweetened strawberries, or a scoop of vanilla yogurt in place of the vanilla extract. If you have any smoothie ideas, please send them over!

Michael Mina

2010-12-24T20:37:00.000-08:00

After a mind-blowing experience at Gary Danko for my birthday earlier this year, I decided to take the boyfriend to try another iconic chef for his birthday last weekend. Michael Mina, with his 40+ years of experience, has long been heralded as one of the pinnacles of fine dining in San Francisco, right alongside Danko. His food is interesting and often adventurous, infused with Japanese, French, and Mediterranean sensibilities. And the new space on California Street is gorgeous.

But let me just jump the gun and say it -- I was slightly underwhelmed. I was expecting cuisine that could give Danko a run for his money, but it was nowhere near the same level. If I had never been to Danko, I think I would've enjoyed Mina a lot more. But hey, being in the A-/B+ class is still pretty good!

Amuse bouche - cheese/prosciutto sandwich and lentil soup
The cutest little sandwich!

I know this little cup of spread doesn't look too impressive, but it was so. damn. good! Lush, softened ricotta cheese with a dash of honey - talk about getting spoiled! I usually pass on pre-dinner carbs to save space in my tummy, but I was pretty much dunking the bread in this spread and inhaling it. Mmm.

Crispy Wolfe Ranch Quail

Our favorite dish of the night. The sauce reduction was on the sweet side with just a hint of heat (the menu said harissa, which is a Tunisian chili sauce, so that would probably explain it). The plate's yogurt garnish was a hats off to Mediterranean flavors, while the medley of fresh tomatoes and cucumbers reminded me of Italy. Excellent dish all around!

Pork Belly and Geoduck Clam Salad

The boyfriend's appetizer, which wasn't as great as we'd expected. Personally I think the dish was trying to do too much (like some of the contestants on Chopped) with two flavorful "delicacies" plus a funky curry sauce and random greenery for the "salad." The pork belly itself was not tender enough ... not sure if it's because it was in a cold dish or because it was slightly undercooked. Loved the presentation though.

Braised Pork Short Ribs

For my entree, our hostess first put a plate before me with just the quince, polenta, and greens, sans short ribs. She then pulled out a small saucepot with the short ribs inside and spooned the steaming meat onto the center of my plate. Necessary? Not at all. But really cool? Yeah! The short ribs were well cooked, and the sauce (hock jus) was rich and savory. The quince and polenta were good accompaniments, and I even had a few of the fried pig ears (those cute little triangles in the photo).

Prather Ranch Lamb Chop

Solid and well-seasoned, although I think they should have used a sauce that could cut the gamey taste a bit more. You could very well find a better lamb chop elsewhere for about the same price, though.

And finally -- dessert. Those of you who personally know me or who read this blog enough know that dessert is my favorite part of a meal. Unfortunately, the desserts at Michael Mina were the least impressive course. They do a dessert tasting for $15 per person at the restaurant, so you do get to try a lot for the money, but nothing really floored me. Unlike the creme brulee and chocolate souffle and passionfruit mousse at Danko. (Yes, I can still taste them ... and that makes me a little hungry. And sad. But mostly just hungry.)

Overall though, I think Mina is definitely worth visiting if you're a foodie. I just wouldn't go there with any recent memories of Danko. And the service at Mina is definitely stellar -- they make you feel welcome, always check in, explain everything served on your plate, and even leave you with handwritten birthday cards from the manager!

Happy holidays! Be safe and eat well!

Michael Mina
252 California St
San Francisco, CA 94111
www.michaelmina.net

Happy Holidays!

2010-11-17T21:21:00.000-08:00

In preparation for the holidays ...

Barney's New York SF store window

Foodbuzz Blogger Festival 2010!

2010-11-07T22:04:00.000-08:00

November is one of my favorite months because of (1) autumn colors, (2) Thanksgiving (i.e., days off work to stuff your face), and (3) the Foodbuzz blogger festival! The second annual event was just as awesome as last year's, with even more bloggers in attendance. It feels great to be at an event where one of the first things someone asks you is, "What's your blog about?" or "Have you tried those cupcakes?!" instead of inquiring about your education or job or kids or mortgage payments. (Yes, those can be important too, but sometimes far less interesting!)

Tons of yummy food...

...booze...

...helpful blogging and cooking workshops...

...networking with other foodies...

...and of course, freebies!

Check out the link below for more photos!
http://www.facebook.com/album.php?aid=2031&id=304600080&l=5956582237

Unfortunately I was unable to attend the Gala Dinner on Saturday night due to advance tickets for the West Side Story musical at the Orpheum (which was fantastic and made me want to learn how to speak Spanish and twirl in mid-air). But thanks to all the vendors and food bloggers who made the Festival so wonderful and fit for foodies! And the biggest thanks to Foodbuzz for making all the magic happen! Can't wait for next year!

Spook-tacular Cupcakes!

2010-11-03T23:06:00.001-07:00

What's even better than trick-or-treating? Making your own treats for the occasion! For Halloween, the boyfriend and I baked up some red devil cupcakes and decorated them with festive frosting.

For the cupcakes

Ingredients (makes 20 cupcakes)

15-ounce can of sliced beets
3 eggs
1 1/2 cups sugar
1/2 cup vegetable or olive oil
1 tsp vanilla extract
1/2 tsp salt
1 1/2 cups unbleached white flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda

Directions

Drain the beets, reserving 1/2 cup of the juice. In a blender, puree the beets with the reserve juice to make about 1 1/4 cups of puree. Set aside.
In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt, and beet puree until very smooth.
In a separate bowl, sift together the flour, cocoa powder, and baking soda.
Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.
Pour the batter into the cupcake tin and bake for 25 minutes. Set aside to cool.

For the frosting

I was actually inspired to decorate these cupcakes from a Food Network photo, http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36613.html, and used their recipe for a fluffy meringue frosting. Beware - we ended up with way too much frosting, so if you're not making a ton of cupcakes, you might want to cut the ingredients down proportionally (starting with 4 or 5 egg whites instead of 8). Or you could improvise like we did and use the leftover meringue to make cookies!

All that fluffy goodness!

It was our first time piping, and it was surprisingly fun ... and harder than it looks on tv. I tried making blobs to simulate ghosts, but I don't think I used enough frosting. We used a supermarket tube of black-colored icing to add the eyes and other design touches. I think some themed candy would've been awesome too!

BOO!!!

Joe's Shanghai

2010-11-03T12:31:00.000-07:00

I made a trip to New York in September for my grandfather's 80th birthday (yup, that's a big one). Several of my friends had always raved about Joe's Shanghai steamed pork soup dumplings (xiao long bao), so I had to give it a try. To be honest, I was skeptical about being able to find really good xiao long bao in the States, having grown up eating way too many less-than-mediocre versions with thick skin, rubbery meat, and more oil than broth dripping out at first bite. Plus, doesn't Joe's Shanghai sound pretty American?

All that skepticism flew out the door because these little dumplings were the foodie highlight of my entire trip. The skin was tender and soft, and the juicy pork filling was highlighted with a touch of sweetness from some crab meat mixed in.

But the best part was the BROTH. Oh my god, it was just a perfectly seasoned, savory, slurp-worthy burst of flavor in each little pouch. Now this is how xiao long bao should taste every time!

The other items we tried were solid, but pretty forgettable compared to the dumplings. I'll just stick with the dumplings next time!

Fried onion pancake

Garlic stir-fried veggies

There are three locations in New York; I went to the Midtown one. The Chinatown location is reportedly the best, although I suspect that it's not as clean or friendly. But those dumplings are definitely worthy of all the hype.

Joe's Shanghai
24 W 56 Street
New York, NY 10019
www.joeshanghairestaurants.com

Gary Danko

2010-09-06T14:26:00.000-07:00

I've been alternately lazy and busy the past few months, but now that I have some downtime and more scrumptious food photos, I am tending to this neglected little blog. I celebrated my birthday a few weeks ago, and what better way to enter a new year of life than dinner at...

That's right - Gary Danko! Restaurants like this are similar to a summer blockbuster movie or a pricey French wine - even if you've never experienced it, you should nod your head enthusiastically and muse, "Oh yes, I've heard that was good..." Needless to say, I was stoked to finally be able to try a restaurant that has long been considered an epitome of fine dining.

Amuse Bouche: Fennel, Prosciutto, and Blue Cheese
A taste of good things to come...

The wine for the night - Silver Oak 2005 Cabernet Sauvignon. One of my fave cabs, full-bodied with bold cherry and blackberry flavors, a velvety texture, and a smooth finish. Yum!

Don't mind the bear. He was just tagging along!

Decanting...

Seared Foie Gras with Caramelized Onions and Peaches

One of the best foie gras I've ever had! It was seared to perfection, sinfully rich and enhanced by the sweetness of the onions and peaches. I don't know what they did to the onions, but I certainly can't get mine to caramelize like this!

Risotto with Lobster, Rock Shrimp, Shimeji Mushrooms, Roasted Tomatoes, Corn and Peas

Amazing risotto - not too thick or watery, just spoonfuls of creaminess packed with sweet seafood and veggies. As a testament to how good the food is here, my boyfriend who normally can't wait to flick mushrooms off his plate ended up devouring every bite of this dish!

Seared Sea Scallops with Zucchini-Basil Paste, Tomato Fondue, Red Peppers, Haricot Verts and Shimeji Mushrooms

Cheese Assortment - Delish with the wine!

Roasted Pork Belly and Tenderloin with Frisee Salad, Bacon, Pickled Jalapenos and Maple Glaze

I don't even know how to begin describing the flavor of this pork belly. Let's just say that if I had to have my last meal tomorrow, I'd want this on my plate. Juicy, savory, indulgently fatty meat laced with smoky and maple-y flavors ... just orgasmic! The tenderloin was also good, but of course it was overshadowed by the belly.

Braised Lamb Shoulder

Creme Brulee Trio

Thanks to the generous portion sizes, I was starting to feel full after the main courses. But as the desserts started rolling out, I immediately pushed away all feelings of satiation. There's always a separate stomach for dessert, right? My trio of creme brulee made me feel like I was eating three desserts for the price of one! My favorite - chocolate (on left). But it couldn't compare to what my boyfriend ordered...

Chocolate Souffle

It was like "eating a chocolate cloud," complete with two decadent syrupy sauces swirled right in! Mmm. However, my favorite dessert of the night ended up being the cute little passionfruit mousse they gave us for my birthday. I have never tasted mousse this good. The silky texture was not quite solid nor liquid, just some fluffy, heavenly state in between, packed with a surprisingly tart and tangy punch.

And the verdict for Gary Danko?

I think this expression pretty much says it all.

A little takeaway treat for breakfast the next morning - banana bread cake!

Overall, it was easy to see (or actually, to taste) why this restaurant is so famous and why Gary Danko is such a renowned chef. The flavor and presentation of the food was impeccable, balancing French and American elements in an elegant but accessible way. The seating area was beautiful. And the servers were upbeat and down to earth. They knew the menu items like the back of their hand, didn't make us feel silly for ogling over the food and taking so many damn pictures, and made sure our wine glasses were never empty.

The only downside to this restaurant? I couldn't really eat for the entire week after this meal because nothing tasted right! Guess that just means I'll have to go back again soon!

A super extra thanks to a wonderful boyfriend for this fantastic meal (and some of these photos)! Cheers!

Gary Danko
800 North Point Street
San Francisco, CA 94109
www.garydanko.com

Baked Japanese Salmon in Green Tea Broth

2010-07-20T20:01:00.000-07:00

I got the inspiration to make this dish by modifying a recipe from a friend, a crazy good cook whose facebook mobile uploads constantly make me drool (check out his blog here). I didn't know what else to call it, but since the marinade has a teriyaki-like flavor and the broth is just dressed-up green tea, "Japanese salmon" seems fitting enough.

The marinade is simple and can be modified depending on whether you want more savory or sweet elements. The broth is even simpler - feel free to create your own variation, as it mainly serves to balance out the intensity of the marinade. The only thing to be cautious about is the cooking time for the salmon. Baking the fish is healthier and easier if you have multiple fillets, but no one likes dried out meat. Or you can pan-sear the salmon if you prefer.

Ingredients

2 salmon fillets (8-10 oz)
4 tbsp soy sauce
2 tsp of Mirin
2 tsp sugar
2 garlic gloves, minced
1 1/2 tsp sesame oil
1 tsp miso dressing
1 teabag of green tea (I used Yamamoto)
Salt
Honey
Optional: Your choice of garnish

Instructions

Whisk together soy sauce, Mirin, sugar, garlic, sesame oil, and miso dressing. Once the sugar dissolves, pour the mixture over the salmon fillets and marinate for 25 to 30 minutes.
Preheat the oven to 375 degrees.
Line a baking tray with foil and place the salmon on. Drizzle the leftover marinade over the fish as desired.
Bake the fish at 375 degrees for 25 to 30 minutes. To check if it's done, poke at it with a fork - the flesh should flake into pieces.
Brew a cup of green tea (10 to 12 oz) with one teabag and pour into a small serving bowl. Add a dash of salt and a couple drops of honey to taste.
Place each salmon fillet in a bowl or shallow serving dish. Spoon in some of the green tea so it covers the bottom of the bowl/dish. (To use the words of my friend: "How much tea you use here is really up to you. If you like your flavors on the more intense side, use a little less tea. If you like it lighter, use more tea. If you like bland, flavorless fish, then dump the whole cup of tea in. Adjust accordingly.")
Optional: Add garnish as you wish. I used some Japanese rice seasoning (furikake), but you can use thin lemon slices, sesame seeds, seaweed strips, or even some small cooked veggies. Really, it's just for plating, right?

Enjoy!

Dine About Town, June 2010: Garçon

2010-06-16T22:23:00.000-07:00

I've been having better luck with Dine About Town this year, and Garçon kept the good taste coming. The restaurant has the old-world charm of a Parisian bistro, with soft lighting, wooden floorboards, and colorful French sketches dotting the walls. Yet Chef Arthur Wall (former exec sous chef of George's at the Cove in La Jolla, always a stop for me when I'm in San Diego) adds a modern, California-friendly touch to his dishes.

No French dinner is complete without a good wine! I brought in a bottle of 2006 Sterling Malvasia Bianca, which I'd been saving for a special occasion because it's up there on my list of fave wines. The flavor and aroma remind me of summer fruits and honey, so it's perfect for this time of year!

Steamed P.E.I. Mussels | fennel, shallot, lavender, pastis-chardonnay broth

The mussels had a good chewy texture, but the shallots were on overdrive in the broth, so by the end that was really all I could taste...

French Onion Soup | gruyere and croutons

A solid interpretation of French onion soup - salty and savory balanced with the sweetness of onions and gruyere cheese.

Pan Roasted Salmon | summer squash, haricots vert, cherry tomato coulis, pine nut pesto

My main course. The salmon was perfectly cooked - slightly crisp on the outside but still soft on the inside. (Dry salmon would make me very, very sad.) The vegetables, tomato coulis, and pesto were fun, summery compliments to the dish.

Grilled Hanger Steak | truffle butter, watercress, & steak frites with aioli

The boyfriend's main course. The steak was flavored well, but a bit on the tough side even at medium rare. Loved the truffle butter though!

Banana Rum Crèpes | rum cream, caramelized bananas, pecan ice cream

Soft, paper-thin crèpes filled with sweetly caramelized bananas, topped with a rich rum cream sauce and powdered sugar. The nutty texture of the pecan ice cream was a nice contrast, although I think any kind of ice cream would have worked here. Another friend ordered the crème brûlée, which I am sad to report was on the disappointing side.

By the way, for those of you who don't know, "garçon" is the French word for "boy." It could also be used as "waiter," but that usage is now considered rude and demeaning, so I wouldn't suggest it unless you want to risk something weird happening to your food!

Garçon
1101 Valencia Street
San Francisco, CA 94110
www.garconsf.com

Ebisu Sushi

2010-05-22T21:36:00.001-07:00

Ebisu Sushi has been in the Sunset District for some time now, but they just recently opened a new location in the Financial District. A friend suggested trying it for lunch, so we went and each got big bowls of Japanese curry with rice. Even though they only do take-out and catering, the place was bustling with hungry lunch time customers.

The curry was quite good -- not as thick as some other places, but flavorful enough. And the portion sizes were very generous!

They also had a variety of handmade mochi, and I couldn't resist getting this white bean one topped with cute jelly decorations. Yes, I'm a sucker for presentation ... and for sakura blossoms!

Ebisu Sushi
336 Kearny Avenue
San Francisco, CA 94108
www.ebisusushi.com

Homemade Crème Brûlée

2010-05-19T21:55:00.000-07:00

The boyfriend made me crème brûlée for Valentine's Day, and then I helped him make it again last week! He followed a recipe from a Youtube instructional video from the French Culinary Institute, shown below. Can't really go wrong with a crème brûlée lesson from a French guy, right?

Well, lessons from the French paid off, because the custard was nearly as good as the one in Chapeau's crème brûlée. Using real vanilla bean instead of vanilla extract makes a big difference for the flavor and the aroma and is well worth the extra price, in my opinion!

Simmering the custard

Filling the ramekins

All ready to be baked...

Making and baking the custard is pretty easy, but the tricky part about crème brûlée is getting that perfect crust on top. It's all about adding the right amount of sugar and then torching it to get a nice caramelized color. Add too little sugar, and the crust will be thin and watery; but add too much, and you'll have to chisel away to get to the custard. For next time, I'm determined to get the crust just the way I like it ... which is a good excuse to experiment more with the torch!

The final product! I like throwing on some berries for color :)

Soy and Sesame Oyster Dressing

2010-05-05T22:03:00.000-07:00

Ahhh ... nothing like a juicy, succulent raw oyster to slurp down! As the weather warms up, I'm anticipating more trips up to Point Reyes and Tomales Bay for shucking, armed with a new fave Asian-flavored dressing sauce.

Soy and Sesame Oyster Dressing

4 tbs light soy sauce
3 tbs rice wine vinegar
2 tsp sesame oil
1 green shallot, ends trimmed, thinly sliced

Simply mix the soy sauce, vinegar, and sesame oil in a screw-top jar and shake well until combined. Play with the proportions if you want to change the flavor. Place in fridge if you're not serving immediately. When ready to serve, use a spoon to drizzle some sauce onto your oysters and sprinkle with green shallots. Slurp away!

Latest Bites

2010-02-23T22:46:00.000-08:00

Long time no post, but just a few quick words on what I've been enjoying in the past month...

Filet mignon at Ruth's Chris for Dine About Town 2010. I figure I should just go here for DAT every year from now on, since almost every time I try a new, supposedly great restaurant, I'm left feeling underwhelmed. Ruth's has never disappointed me yet, even on a regular night.

In the noodle world, I finally went to Santa Ramen in San Mateo again...

...and also rediscovered my love for Turtle Tower in San Francisco.

For our sixth month anniversary, the boyfriend and I hit up Chapeau again. The food was wonderful as usual, especially this silky-soft black cod prepared to perfection.

And some new things I've discovered?

Some damn good pork belly at Oyaji -- sweet, savory, and fatty. Who could ask for more?

And finally, thanks to a fellow co-worker, I have fallen in love with the seared ahi tuna wrap at Cafe La Taza. Something about the combination of fish, mushrooms, cucumber, and sweet sesame dressing just makes any work day a little better.

Headed for Vegas this weekend! Ready to hit up slot machines, buffets, and Bouchon!

Brunchin' At Home

2010-01-22T22:10:00.000-08:00

What better way to spend a Saturday morning than cooking up some brunch at home? And if I'm in the kitchen, I will default to my (usually) fail-proof omelets. I love omelets because they're so versatile; you can make them as simple or as fancy as you wish. I like folding mine in a half circle, just the way Remy does it in Ratatouille (which, incidentally, is still one of the best movies for foodies, in my opinion).

On this particular morning, I made some omelets with prosciutto, a shredded four cheese blend, onions, and a sprinkle of parsley flakes on top. I even took the time to pay some attention to plating since, let's face it, who doesn't like their food to look pretty?

The boyfriend also had a bag of pumpkin pancake batter mix from Trader Joe's, so we made some cinnamon-y pumpkin pancakes too. We're still experimenting on getting the heat and texture just perfect, but I'm sure we'll be pros in no time. Two foodies in the kitchen can't go wrong!

Looking forward to some good Dine About Town dinners in San Francisco this weekend! Eat on!

Special thanks to WongCo Food for the photos :)

Farewell 2009; Hello 2010!

2009-12-31T19:36:00.000-08:00

Overall, 2009 was a pretty good year - I started my legal career, met someone special, and adjusted to balancing the best of suburbia and city living. I wish my health had been better (I'm staying in for New Years Eve because I caught another cold), but I'm crossing my fingers for next year!

I also started getting into the mentality of simplifying my life, omitting the inconsequential and unnecessary so I get more time with the good stuff. As a student, I had the time, means, and desire to juggle too many things and people at the same time, but perhaps part of "growing up" and being in "the real world" means learning to focus on the important things.

2009 foodie collage [click for larger view]

And one of the important things to me is still FOOD! My top five foodie moments from 2009:
1. Foodbuzz-sponsored food tour in SF
2. Foodbuzz 1st Annual Food Blogger Festival in SF
3. My birthday dinner at Chapeau
4. Foodbuzz Community Table at Bushi-Tei
5. Watching Julie & Julia

My resolutions for 2010 - (1) reduce computer use (beware of carpal tunnel!), and (2) bake more. Wishing you all a happy, healthy, and yummy new year!

Pumpkin Bundt Cake

2009-12-25T23:00:00.001-08:00

For the recent holidays, the boyfriend and I tried our hands at making a pumpkin bundt cake, which actually turned out pretty well! Thanks to http://whippedtheblog.com for the recipe.

Pumpkin Buttermilk Bundt Cake

For cake:
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For glaze: (or substitute your own glaze recipe!)
2 T butter
1 cup powdered sugar
1-3 T cream or milk

Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.

Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan. Shake a few times to be sure to remove any bumps, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.

To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.

That's it! Happy holidays to all!

Sam Adams Utopia - America's Strongest Beer

2009-12-13T22:49:00.000-08:00

"Dizzyingly high-alcohol beer made headlines last week when Samuel Adams announced the release of its new Utopias. At 27 percent alcohol by volume, it's the strongest beer in America and also one of the most intriguing — the product of 53 different barrels and several unusual ingredients."

Get the full story here:
http://www.mercurynews.com/food-wine-headlines/ci_13945577

Sounds like one strong and sweet beer!

Thanksgiving

2009-11-30T21:46:00.000-08:00

Hope everyone had a good Thanksgiving! I joined the boyfriend's family for an American-style meal, complete with the big bird and sweet potato pie. I'm still recovering from eating way too much!

Time to get in the mood for the next holiday! Jingle bells!

Giving Thanks

2009-11-25T16:00:00.000-08:00

Whenever I tell people I have a food blog, they often follow with the question, "So how'd you get into food blogging?" To which I usually give a quick, cookie-cutter answer somewhere along the lines of "I love to eat, and I started taking photos of stuff I ate, and voila! The food blog was born."

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.

I've always loved writing; this most likely developed during my childhood years as I spent too much time immersed in books and journal-writing in an effort to get out of ESL class and bring my English up to par with the kids in my grade level. I briefly entertained the idea of becoming a journalist, but I couldn't shake the desire - unwavering since fifth grade - of going to law school. (There are days when I question the sanity of my decision, but for the most part, I find legal practice to be a compelling career. Plus I have a bit more leeway in my Fine Dining Fund.)

I've never been a picky eater, and growing up in a family that almost always had Chinese food for meals made dining on any other kind of cuisine seem like a special occasion. Sad to say, I've had my share of craptastic food before I knew any better. And even when I studied abroad in Japan when I was 19 (which would be flavor heaven for me now), many of my meals consisted of packaged ramen, Yoshinoya beef bowls, and cheap alcohol. When I trekked over to the Tsukiji fish market one chilly morning, I didn't even think to order toro or uni or hamachi (although the sashimi I did have was still out of this world).

My introduction into the foodie world began when I came back from Japan and moved in with a young married couple who still had a lot of contacts at UCSD. The year and a half I lived there was an apprenticeship of sorts -- Mr. Lauren Leung gave me a foundation from which I learned to appreciate food, wine, and other indulgences. From him, I also picked up the habit of photographing particularly delicious-looking dishes, but I never did much with the pictures besides sharing them with friends or posting a couple on my personal blog at the time.

As I started taking more photos and developing more opinions about what I tasted, I toyed with the idea of starting a food blog. I had been following some well-known blogs for awhile, but starting my own seemed like a daunting commitment, especially as a stressed-out law student. The usual questions popped up: Will anyone read this? What if the photos aren't great? Do I need a theme? Isn't Yelping good enough? How often can I realistically update this thing?

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!

What I love best about food is how it brings people together. While I enjoy a quiet meal by myself now and then, everything always tastes a little better when you're in good company. So I think of blogging as an extension of that desire to share good eats with others. Plus it's kind of neat to think that if you mention a specific dish at a particular restaurant, someone you've never met will know exactly what you're talking about.

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!

Foodbuzz Community Table 10.27.09 - Bushi-Tei

2009-11-23T16:32:00.000-08:00

I'd been meaning to try Bushi-Tei ever since I went to their newer bistro, so I jumped at the chance to attend this Foodbuzz Community Table last month. I'm usually skeptical about fusion fare (it's either hit or miss for me), but Chef Wakabayashi's French-Japanese combinations were surprisingly approachable, with the European and Asian flavors balancing nicely. Plus the setting was gorgeous!

Our table

Expression 39 Anderson Valley Pinot Noir
Domaine Wm Fevre Champs Royal Chablis

Expression Wines served an excellent pinot from the Anderson Valley that had been released just four months earlier. The wine was stored first in new, medium-toast French oak barrels, then one year-old barrels, and finally two plus year-old barrels ("neutral barrels") for storage and further oxygenation. The result is a complex pinot with bold cherry and toasted wood flavors with more tannic structure than I would expect from a pinot. It paired perfectly with the beef tenderloin main course.

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.

Ankimo Torchon
with snowcrab salad, spicy fish roe potato mousseline, julienne vegetables and parsley coulis

This pretty dish was executed quite nicely. Fresh, creamy ankimo (monkfish liver) balanced with the sweetness of the snowcrab, the slight spice from the fish roe, and the crunchy veggie strips for contrasting texture.

Slow Roasted Natural Beef Ternderloin
with matsutake mushroom risotto, english peas, pinot noir reduction and espresso oil

The risotto was disappointing; it tasted bland and was nowhere near creamy enough. The matsutake mushrooms were from Oregon and apparently are quite pricey. The beef was melt-in-your-mouth tender and flavored with a sweet pinot reduction ... mmm heavenly!

Peach Melba

with daiginjo sake-kabosu cube

Forget the jello shots -- this sake cube was a strong shot of alcohol! The cool peach perched atop the warm almond cake was a tantalizing contrast of temperatures, and a nice way to end a great meal.

Bushi-Tei
1638 Post Street
San Francisco, CA 94115
www.bushi-tei.com

Foodbuzz Festival - Day 2

2009-11-22T20:08:00.000-08:00

And the feasting continued! We began the second day of the festival with an olive oil tasting seminar, which was a completely new experience for me. We were told to hold each cup in our hands, swirl, sniff, and sip the oils, paying attention to aroma, flavor, density, and aftertaste. Sounds just like wine-tasting ... and after this seminar, I believe that there are just as many nuances to olive oils as there are to wines! (For more info, check out the UC Davis Olive Center website.)

Olive oil samples. My favorite was the middle one in the top row...

...which was perfect, because it was the bottle we got to take home!

We then trotted over to the Metreon for the afternoon Tasting Pavilion -- a roomful of vendors with plenty of special food and drinks to offer some hungry foodies.

Oils, chutneys, and fruits

Wines from Jessie's Grove from the Lodi region (a great place for zinfandel)

Shrimp ceviche with Peruvian chilies
From Chef Jesse Perez of Fuego

Vanilla cupcakes from Mission Minis - you can't have just one!

Assorted sweets from Gateau et Ganache
Left: Passionfruit ganache
Right: Vanilla, pumpkin, and cranberry candied marshmallows

A Palo Alto-based store that makes small, seasonally-appropriate batches of rich chocolates and confections from local ingredients. I loved the delicate candied marshmallows ... think I'll have to go get myself a box soon!

California Sparklers seminar with Alder Yarrow, author of vinography.com

Chocolates from Neo Cocoa - the richness made it my fave chocolates for the day!

Annie the Baker

Annie's catchphrase is "for those who love the cookie dough more than the cookie," and it's easy to taste why. Her handmade cookies have a moist cookie dough texture, which makes for super soft and decadent treats. The toffee milk chocolate chip is an example of what cookie-makers everywhere should be trying to emulate!

Beer-braised pork over polenta from the Mezzetta booth

Recchiuti Confections

Kerrygold cheeses

My favorite was the Ivernia, a hard, sharp-flavored Italian cheese that would pair nicely with red wines.

Dinner was in the Greenleaf Produce Warehouse to give us the farm-to-table feeling, with the folks from Namu and Outstanding in the Field teaming up to create a Korean fusion meal from fresh, local ingredients.

Our dinner courses were paired with a variety of wines from Bonny Doon Vineyard in Santa Cruz. I have to admit that I wasn't impressed when I went tasting at their winery, but a few wines really stood out at dinner. This 2007 Le Cigare Blanc, a combination of roussanne and grenache blanc, was both earthy and slightly sweet, with a silky texture and smooth finish. Also noteworthy was the 2005 Le Cigare Volant, the red counterpart to Le Cigare Blanc.

Mushroom dashi, maritaki, shimeji, enoki mushrooms
A light broth with earthy mushroom flavors

Udon, grilled Monterey calamari in a browned butter ponzu reduction, cucumber, kaiware, frisee & yellow pear tomato with chojang and sesame vinaigrette

Wow, I had to look up what some of these ingredients were. Kaiware are sprouted daikon seeds, frequently used as a garnish in Asian dishes. Chojang is a sweet and spicy vinegar-based sauce common in Korean cooking, which added a nice kick to the udon noodles.

Soy-braised beef cheeks and oxtails, baby carrots and fingerling potatoes

My fave dish from dinner. Juicy, tender, perfectly seasoned oxtail meat with subtly sweet soy flavors. Time to make some variations to my mom's oxtail recipe...

Since this is on the footer of my blog, I had to take a photo :)

Thanks again to Foodbuzz for a wonderful event! I can't wait until next year's blogger festival!

Foodbuzz 1st Annual Blogger Festival - Day 1

2009-11-09T16:13:00.001-08:00

Many thanks to Foodbuzz for holding its first annual food blogger festival this past weekend -- what an AWESOME event! Free food, drinks, demos, and gifts to take home, plus the chance to network with so many fascinating bloggers from across the nation/world! It was so wonderful to meet folks who share the same passion for food and who don't give weird looks when you photograph every dish that comes your way. I felt so accepted and understood :)

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.

Mission Minis

These gourmet cupcakes pack a lot of sweetness in a small size! The red velvet was divine; the chocolate was rich and gooey; and the cinnamon horchata brought back college memories of late night runs to Mexican joints in San Diego.

Tacolicious - delish indeed with locally sourced ingredients!

The Pie Truck

Steak & gruyere pie from The Pie Truck

Tender morsels of steak and melted gruyere tucked into this cute little pie made it my second favorite street food of the night.

My first favorite? This amazing porchetta sandwich from Roli Roti, a gourmet mobile rotisserie committed to using sustainably-farmed meats and veggies. Porchetta is a savory marinated pork roast that hails from Italy, and it was presented here with crispy pork skin, organic herbs, and onion marmalade. The combination was moan-inducing -- savory, sweet, with a balance of textures and flavors competing for my taste buds' attention. This is the sandwich to dream about.

Porchetta sandwich

Roasting the pork...

Shucking demos and raw oysters from Hog Island Oyster Company

Flatbread crisps with tomato and avocado from Alive Vegetarian Cuisine

They serve food that is all raw, organic, and vegan. Great concept, but I thought their stuff was a bit bland.

Pomegranate cheesecake from Alive Vegetarian Cuisine

Far west fungi vol au vent from Spencer on the Go

This was basically a bunch of juicy mushrooms over a puff pastry with cream sauce. Loved the mushrooms and sauce, but the pastry became disappointingly soggy real quick.

Making some pizza pies...

...and the final product from Pizza Politana!

Pilsner from Thirsty Bear & basil gimlet courtesy of Skyy Spirits

Our gift bag full of goodies!

Coverage from Day 2 to come soon!

Foodbuzz Community Table 9.16.09 - Epic Roasthouse

2009-10-14T22:18:00.000-07:00

Work and other commitments have kept me busy, but here are my very belated photos from last month's Foodbuzz Community Table at Epic Roasthouse in San Francisco, sponsored by Visa Signature. Thanks to Foodbuzz and Visa Signature for a fantastic meal!

One of the best things about Epic -- the view

Our private table

Yup, all that wine was for us!

Amuse bouche | Smoky ham hock in butter bean soup

First course | Organic iceberg salad - shaved radish, rustic garlic,
creamy gorgonzola cheese croutons

A very refreshing first course!

Entree | Wood fired rotisserie pork rack chop - asparagus flan,
roasted chanterelle mushrooms, smoky gingered ham hock sauce

The pork chop was cooked well, but could have used more flavor. But the asparagus flan was wonderful -- light and creamy with a hint of nutty asparagus flavor. Definitely my favorite part of the meal!

Duo of desserts | Crunchy bread pudding with fresh ricotta and peaches,
and chocolate banana cake with caramel sea salt ice cream

I wasn't impressed by the bread pudding, but I loved the chocolate banana cake. The saltiness of the ice cream was a great contrast to the chocolatey sweetness.

For my previous review of Epic Roasthouse, click here. 'Til next time!

Epic Roasthouse
369 The Embarcadero
San Francisco, CA 94105
www.epicroasthousesf.com

Kappou Gomi

2009-09-12T19:00:00.000-07:00

Photos from dinner at Kappou Gomi, a quiet little Japanese restaurant in the Outer Richmond area of San Francisco, with authentic flavors and impeccable service. I was reminded of the food at Kappa, a favorite of mine in the city.

Irasshaimase!

Sauteed pickled vegetables

Miso-marinated salmon

Crab salad

Seared scallops

Kappou Gomi
5524 Geary Boulevard
San Francisco, CA 94121

Bocanova: A New Taste in Oakland

2009-09-05T14:25:00.000-07:00

To top off my day at the Eat Real Festival (see previous post), the boyfriend and I had dinner at Bocanova, a new pan-American restaurant in Oakland's Jack London Square, two nights before its official opening on September 1. We scored seats at the soft opening thanks to the wonderful folks at Foodbuzz and the Bocanova coordinators.

Before I launch into my remarks, a very special thanks to WongCo's Food for these great photos!

The dinner on this particular night was a fundraiser for Marin Organ ic, an association of organic producers in Marin County dedicated to promoting sustainable agriculture and encouraging a preference for locally-grown food. The association supports farmers' markets, conducts farm tours, and runs a program to provide organic lunches to Marin schools. Please check out their website for more info!

Located in a restored 1920s-vintage icehouse, the setting of Bocanova is very pleasing to the eye with its high ceilings, warm rustic touches, and eccentrically-shaped glass lights. It also has a great view of the waterfront of Jack London Square.

Executive Chef Rick Hackett has quite the resume -- a degree from the Culinary Institute of America, training in classical French cooking, and stints at an impressive list of restaurants, including Chez Panisse, Postrio, Oliveto, and MarketBar, where he developed a California-Mediterranean repertoire. He came up with the idea for Bocanova during staff dinners at another restaurant, where his Peruvian sous-chef and Hispanic staff members prepared and brought in dishes inspired by family recipes. Realizing that the food at these dinners was just as fantastic as the food they served to customers, Hackett began to develop a restaurant that would celebrate the cuisine of the Americas. Bocanova, which literally means "new mouth," was born.

The restaurant skillfully presents a blend of unique flavors from North, South, and Central American countries in a beautiful but relaxed setting. Hackett also has a commitment to using sustainable, locally-grown ingredients, again emphasizing a sense of community as he did in his staff dinners.

Wild Flower cocktail -- fruity bliss. I could barely taste the rum.

Starter snacks -- Spiced roasted peanuts (back) and Peruvian black olives (front)

Dungeness crab deviled eggs, chipotle aioli

A classy twist on the good ol' deviled egg. The crab meat was sweet and paired nicely with the creamy egg, and the chipotle aioli added a subtle kick. (Can you ever really go wrong with aioli?)

Heirloom tomato and bufala mozzarella huarache

A Mexican pizza? Huarache consists of a dough base, and here it was topped with sweet tomatoes and hearty mozzarella.

Forest mushroom and corn empanadas, lime cream
A little pocket of yumminess

Allstar Organics garden tomato salad, aji amarillo

One of my favorite dishes from the night. These were the sweetest, juiciest red and yellow tomatoes I have ever tasted. If I'd had a whole one, I would've been biting into it like an apple. The aji amarillo (yellow chili) sauce was surprisingly mild, almost sweet.

Marin Roots Farm burnt carrot and arugula salad, avocado vinaigrette

I like arugula, but I usually want it combined with a lot of sweet or citrusy flavors to cut the sharp bitterness. There weren't that many carrots in this salad, so after a couple forkfuls, I was overwhelmed by the greens.

Potatoes Delfina, Peruvian tapenade

These potatoes had a great texture, with plenty of action from the capers and anchovies in the tapenade.

Slow Roasted Clark Summit stuffed whole pig, chiltomate salsa

Yes, they actually roasted a whole pig for us! The meat was pretty tasty and tender, pairing nicely with the chiltomate (tomato and chili) salsa.

Allstar Organics pole beans, tomato and brown garlic
A simple, home-style dish

Cheese plate with organic honeycomb and figs

The desserts were no less impressive, starting with this pretty plate of cheeses. I'm not sure what the hard cheese wedge was, but the pungent nuttiness with the sweet stickiness of the honeycomb was a heavenly combination.

And finally, what really left an impression on me...

Warm chocolate bread pudding, chocolate caramel ice cream

Best bread pudding I've had, hands down! The bread was a soft, flaky croissant, with raisins and warm chocolate, and topped with creamy ice cream and powdered sugar. The contrasting temperatures and sweet flavors had me swaying in my seat (not kidding).

As Hackett indicated in a press release, "In the gastronomically rich Bay Area, mouths have changed. We're open to new flavors and experiences. I'm not trying to duplicate traditional dishes or experiences. What we choose to call pan-American cuisine has evolved from a conversation between ingredients and cultures, with the old meeting the new, the familiar meeting the unfamiliar." So if you're ever around Jack London Square, please give this wonderful new restaurant a try!

Bocanova
Jack London Square
Oakland, CA 94607
www.bocanova.com

Eat Real Festival!

2009-09-01T19:58:00.000-07:00

I checked out the wonderful Eat Real Festival at Jack London Square this past Sunday, frolicking among vendors of sustainable "street food" and gorgeous, locally-grown produce. It's really great to see the sustainable food movement spreading and attracting such a large crowd.

The message is simple -- eating sustainably is better for the environment, the farmers, and your health. Plus it tastes pretty damn good.

The first thing I saw at the entrance? The Kara's Cupcake Van!!! Resistance was impossible.

Then I caught the smell of barbecue wafting through the air ... so I went to track down some meat.

Turkey slider and corn from Jim 'N Nick's BBQ

I was most impressed with these huge vats of paella from Gerard's Paella. Apparently this guy travels to events with giant paella pans and buckets of seafood and other ingredients.

And then I waited in a long line snaking around the block for Korean tacos from Seoul on Wheels, which serves tasty Korean bites from a mobile truck.

Spicy pork taco (had to chug some water after a bite)

Rib eye taco

I tried pupusa for the first time -- a Salvadoran snack consisting of a corn flatbread stuffed with fried pork meat (or cheese) ground to a paste and topped with raw veggies and tomato sauce. Simple but delicious!

Even better when paired with a beer!

We also got to sample produce and other products from local farmers who take real pride in their food. The sweetness from the tomato salad pictured below was amazing.

Uplifting, isn't it?

Next time -- photos and my review from the soft opening of Bocanova, which I had the pleasure of attending as a fundraiser event for the Eat Real Festival. Stay tuned!

The Cost of Cheap Food

2009-08-24T13:43:00.000-07:00

From the latest issue of Time magazine ... yet another reminder about the dangers of our current food system. Read the story here.

On a related note, check out the Eat Real Festival if you have time this weekend! Admission is free, although you'll need separate tickets for the Beer Shed (yay)!

"Founded in 2008, Eat Real Festival is a social venture created to inspire eaters to choose tasty, healthy, good food. Through a vibrant, local festival in Oakland, CA, and a focus on delicious and sustainable “street food,” Eat Real puts eaters in contact with the real people -- the farmers, chefs, and producers -- who make our food. Eat Real Festival will donate a percentage of its profit to several California organizations promoting access to healthy and affordable food, entrepreneurship and economic development."

A Cupcake Per Day...

2009-08-16T21:47:00.000-07:00

Until recently, I've never had a "gourmet" cupcake. I actually thought the idea was kind of silly ... why would you want to pay three bucks for something that you could mass produce at home in your own oven? And plenty of my friends have the interest and patience to bake cupcakes, so I'm used to just mooching off of them.

But ever since I've had Kara's Cupcakes, I've been yearning to go back. The cupcakes were delightfully moist and fluffy, and prettily decorated. The mini ones were so adorable that I had to resist buying them all! My favorite from our batch was the organic strawberry cream cupcake, which was simply out of this world.

Kara's also makes a commitment to use locally-grown, sustainable ingredients, so you can feel extra good about eating a cupcake with a reduced carbon footprint. (Cupcake footprints just sound weird, no?)

For my birthday, my friends also got me a set of goodies from Sprinkles Cupcakes, which originated in Beverly Hills. Their cupcake batter was not as good as Kara's, and their frosting was so sweet that even I, with my insatiable sweet tooth, was a bit overwhelmed. But their flavors are definitely more fun, e.g., red velvet, chocolate marshmallow, chai latte...

So a cupcake per day ... keeps the cravings at bay? 'Till next time!

Kara's Cupcakes
www.karascupcakes.com

Sprinkles Cupcakes
www.sprinkles.com

Julie & Julia

2009-08-10T22:25:00.000-07:00

Got a chance to catch this film over the weekend. It jumps back and forth in time to follow the true life stories of Julia Child, the famous chef known for introducing French cooking to mainstream America, and Julie Powell, a modern-day young woman whose similar passion for food and cooking provides an escape from her job as a cubicle bureaucrat. Julie decides to cook all 524 recipes from Julia Child's cookbook in 365 days, blogging along the way. The results? Great food, hilarious mishaps, and a little self-discovery.

Julie Powell's book of the same title was the basis for the film. This movie is a must-see if you appreciate food, cooking, France, or blogging ... or if you need a burst of inspiration to inject new energy into your life, even if it's as small a task as resolving to make a pear tart.

Official movie website - http://www.julieandjulia.com
The Julie/Julia Project blog - http://blogs.salon.com/0001399

SF Chefs. Food. Wine.

2009-08-06T22:03:00.000-07:00

Pure torture for a foodie? Working right across the street from Union Square while the "SF Chefs. Food. Wine" culinary event is going on. I spent quite some time today staring wistfully out my office window at the big white tent below, imagining what delectable food and wine was being served. Maybe next year I should sign up to volunteer and see if I can befriend some local chefs!

Oatmeal Raisin Cookies

2009-07-26T20:22:00.000-07:00

I've started to bake more, so lately the smell of fresh cookie dough has been wafting through my house. Can't really complain though! Here's a recipe for oatmeal raisin cookies that I modified from Simply Recipes (a wonderful resource).

Ingredients:

1/2 stick unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups rolled oats (I used Quaker Old Fashioned Oats.)
1 1/2 cups raisins

Instructions:

Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.
In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.
Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture.
Stir in raisins and nuts.
Stir in oats.
Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.

Makes about 2 dozen cookies.

Giant Cupcake!

2009-07-21T22:00:00.000-07:00

Yes folks, it's a giant funfetti cupcake! My friend made this for her lovely housewarming party, and it was a hit! I didn't even know they made molds for cupcakes this big ... sure beats my idea of making a giant cookie. More baking fun next post!

Casa Madrid

2009-07-15T21:28:00.000-07:00

One of my old high school friends now lives in Dublin, which is a nice excuse for me to go explore the cute shops and restaurants in downtown Pleasanton. Last week we went to Casa Madrid, a Spanish restaurant with reasonable prices and a relaxing ambiance. We sat outside to enjoy the warm weather with our yummy food.

This place had an impressive list of cold and hot tapas ... stuffed baby artichoke hearts, serrano ham, seafood stuffed crepes, chorizo sausages ...

Stuffed eggplant ($6.75)

I love eggplant prepared in any style, including this one! The eggplant was thinly sliced, slightly baked, then cooled down and filled with a blend of feta cheese. Baking the eggplant brought out its juicy flavors, providing an interesting contrast with the creamy cheese.

Potato and onion wedges ($6.75)

A "traditional recipe from the Spanish inland area," this blend of seasoned potatoes, onions, and eggs is baked, sliced into two wedges, and topped with a generous helping of sun-dried tomatoes for serving. I wasn't too fond of this appetizer. It was a bit bland overall, and I couldn't make out much onion. But the sun-dried tomatoes were a nice touch.

Paella primavera ($18.95)

I had never had paella before, so I had to ask the waiter about the orange color of the rice. He explained that the rice was flavored with saffron, and then cooked with a combination of vegetables -- peas, peppers, and zucchini. They also throw in some pine nuts and raisins, which add some nice extra flavors to this simple vegetarian dish.

So colorful...

I think I'll definitely come back to this place! After I try all the other restaurants nearby ... I know, I'm greedy.

Casa Madrid
436 Main Street
Pleasanton, CA 94566
www.casamadrid.com

Sweets Galore for July 4

2009-07-05T19:40:00.000-07:00

I think I'm going to remember this Fourth of July weekend by the amount of desserts and baked goodies I had...

BJ's Famous Pizookie - warm peanut butter cookie with vanilla bean ice cream
Quite possibly the only reason to ever go to a BJ's.

Homemade pumpkin cupcakes, courtesy of WongCo's Food
Is it autumn already? Yum!

Manju and mochi from Benkyodo
Never disappoints ... still the best I've had in Norcal!

Star-spangled cupcakes, on sale at Safeway

I guess I'll also remember the hot dog I ate, sans bun, with wooden chopsticks as I dominated a game of Scrabble while fireworks sparkled on my friend's huge high-def tv in the background. Hope y'all had a good weekend!

Food, Inc.

2009-06-30T22:44:00.000-07:00

I highly recommend this documentary that discusses America's food industry and its effects on consumer health, the environment, and workers' rights. It's a very entertaining, enlightening, and compelling piece that really makes you think about the food we eat and the government agencies that monitor this industry. Please see the film's website here, check it out at theaters if you can, and make an effort to support organic, sustainable, and locally-grown food!

Kioku Sushi

2009-06-27T21:45:00.000-07:00

I am usually slightly suspicious about Korean-run Japanese restaurants, but I have no complaints about the sushi at Kioku. The sashimi is fresh and sliced thickly -- a great value for the price. The rolls are creative and tasty. The waitresses are always friendly. That's enough to make it a regular spot for me. Enjoy the photos!

Love the color of that salmon

Tuna

Hamachi

Sakura roll (salmon and avocado roll topped with tuna)

Kioku Sushi
6180 Jarvis Avenue
Newark, CA 94560

Il Fornaio

2009-06-21T18:56:00.000-07:00

In an effort to expand my knowledge of restaurants beyond San Francisco, I decided to try Il Fornaio in San Jose for my dad's birthday last month. If you're looking for reasonably-priced, authentic Italian fare in a pretty setting reminiscent of trattorias, this might be your spot.

Carne Mista 'Ncoppa A Griglia ($21.99)

This was my dad's dish -- guess he still likes his meat! A trio of meat offerings -- grilled rack of lamb, game hen, and spicy sausage -- served with sauteed broccoli rabe and roasted Yukon Gold potatoes. We loved the grilled rack of lamb for its juicy tenderness, but the game hen and sausage were nothing special. The meat paired very nicely with his glass of 2007 Aglianico Terradora, a full-bodied red with deep flavors of black cherry, plum, and spices.

But ... I totally won the dish-off for the night ...

Spigula Dinto O Cuoppo ($22.99)

A cut of fresh bluenoss seabass baked in parchment paper with shrimp, mussels, clams, cherry tomatoes and white wine. This was a simple yet sensational dish. Baking the fish wrapped in parchment paper really brought out its rich, moist flavor, accentuated with the juices from all the seafood and veggies. I couldn't get enough! Accompanying the dish was a side of green peas sauteed with pancetta and roasted Yukon gold potatoes.

Can't ever really go wrong with pancetta!

Free dessert was in order for the birthday boy. Their Rosina al Cioccolato was a chocolate lover's heaven -- chocolate mousse and sponge cake soaked in Triple Sec, balanced with fresh raspberries and an orange crème anglaise. And they even took the time to decorate the plate with a birthday wish!

A sweet ending to a great meal!

Il Fornaio
302 South Market Street
San Jose, CA 95113
www.ilfornaio.com

P.S. Please welcome my newest friend joining the food blogging community -- WongCo Food. He can take some killer photos.

Cassis: Dine About Town 2009

2009-06-09T21:21:00.000-07:00

I apologize for my blogging hiatus; work and other activities have been keeping me busy. I've also been dealing with two health issues that are fairly unfortunate for a food blogger -- stomach acid reflux and a mild onset of carpal tunnel syndrome. I think my body is warning me about certain aspects of my lifestyle? (Oh caffeine, how I miss thee.)

But fear not, the foodie explorations have continued! For this year's Dine About Town, we tried out Cassis, a casual-chic French restaurant in the lower Pac Heights area.

Loved the ambiance and decor

Our table. Three courses for $34.95. Ready, set, go!

Warm goat cheese salad with bacon and pine nuts

The actual salad part of this first course was nothing particularly special, but the warm goat cheese was so damn good that I wished I could just order more slices of it separately. Super soft and creamy, and the slight warmth made its texture even silkier.

Grilled lamb tenderloin with provençale sauce, served with crispy polenta

The lamb tenderloin was decent, tender and properly cooked. I thought the provençale sauce was a tad too heavy, but another friend liked how it masked the gamey taste of the lamb. The polenta was wonderful though -- a perfect golden color, slightly crispy on the outside, and fluffy on the inside.

Mmm ... delish.

Vanilla crème brulée with a touch of bourbon vanilla

My favorite dish from the meal overall was dessert. The crème brulée was textbook perfection, and the extra dash of vanilla really pulled everything together nicely. I was quite sad when I ate my last spoonful. Judging from my friends' expressions, the other two dessert options -- fresh strawberry tart and cream puffs with vanilla ice cream and chocolate sauce -- were just as pleasing to the taste buds.

'Till next time! Au revoir!

Cassis
2101 Sutter Street
San Francisco, CA 94115
www.restaurantcassis.com

Mother's Day at Koi Garden

2009-05-11T21:16:00.000-07:00

Koi Garden is one of my favorite spots to go for dim sum, but last night I tried their dinner menu for the first time to celebrate Mother's Day. The food was a bit on the pricey side, but really delicious and mom-approved!

Poached shrimps in broth ($16/lb)
Can't really go wrong with fresh-caught shrimp!

Mandolin Hand-Roasted Squab ($15)
Super succulent and not too fatty.

Stir-fried beef and onions ($16)
Tons of meat...

Prime mushroom with egg tofu ($14)
Loved the circular tofu and hearty mushrooms!

Koi Garden
4288 Dublin Boulevard, Suite 213
Dublin, CA 94568
www.koipalace.com/koigarden

Bushi-Tei Bistro

2009-05-06T17:36:00.000-07:00

I've never been to the original Bushi-Tei restaurant in Japantown, but I was still happy to come across Bushi-Tei Bistro, a more casual, affordable offshoot of the main restaurant that opened this year. The style of cuisine is still the same -- French California Japanese fusion -- but from a quick menu comparison, the food is less dramatic and considerably cheaper. Which is fine with me, especially since everything tasted so great!

Asparagus, prosciutto, and smoked mozzarella ($6.80)

A delicious appetizer to start off our meal. Tender-but-still-crisp spears of asparagus wrapped in prosciutto slices and topped off with smoked mozzarella cheese and almonds. Just a mouth-watering blend of nutty, salty, and creamy flavors in each bite.

Scottish salmon ($12.80)

The miso-marinated salmon was grilled for just the right amount of time, with a light peachy color on the inside. The bed of ratatouille underneath consisted of sauteed eggplants, zucchini, and bell peppers, all tasting wonderfully fresh. And the arugula and cucumbers perched atop the fish were a cool, refreshing contrast.

My friend ordered the squid ink spaghetti, which is basically just spaghetti enhanced with squid ink so that the pasta becomes a coal-black color. The pasta was tossed with shrimp, scallops, squid, roasted paprika, and enoki mushrooms in a yuzu dashi broth (yuzu is a citrus fruit, and dashi is a Japanese soup stock).

Squid ink spaghetti ($14.80)

What I loved most about the food was the complementary blend of Western and Asian ingredients and flavors. Considering how over-the-top some fusion restaurants can be, Bushi-Tei Bistro keeps its cuisine relatively simple. Some other things on the menu that caught my eye:

Yatko - chilled tofu with marinated spanish sardine, dried bonito flakes, and tapenade
Shrimp cake - chopped shrimps and crispy vegetables, citrus beurre blanc sauce
Kurobuta pork - thinly-sliced sauteed pork with parsley and caper sauce
Hotate scallop - sauteed hotate scallop with kiwi fruit vinaigrette

Guess I'll have to come back here! And I'm looking to give the original Bushi-Tei a try as well.

Bushi-Tei Bistro
1581 Webster Street
San Francisco, CA 94115

Bushi-Tei
1638 Post Street
San Francisco, CA 94115
www.bushi-tei.com

Foodbuzz 24, 24, 24: SF Food Tour

2009-04-26T14:40:00.000-07:00

The Foodbuzz 24, 24, 24, Program: Each Featured Publisher interested in participating in the Foodbuzz "24, 24, 24" is eligible to submit a proposal of a unique dinner they will create, capture, and post about to share with the rest of the world. Foodbuzz will select 24 entries and provide the winners with $250 to help make the proposal happen. All 24 dinner events must be held on the same date, Saturday, April 25th. Posts must be submitted to the Foodbuzz website by Sunday, April 26th.

My Proposal: My friends and I have been on food/drink tours in different cities -- including Seattle, New York, and Bangkok -- but we thought, "Why not create our own food tour in our home city of San Francisco?" We are rounding up 8-10 foodies and selecting 10-15 items from The Big Eat SF list (http://www.7x7.com/c ontent/e at -drink/big-eat-sf-100-things-try-you-die). Then we will map out our route and eat our way down the list!

Yes folks, we actually pulled this off successfully and treated our palates to some great food in the city, focusing mostly on the diverse Mission district. Armed with itineraries, maps, water bottles, and indigestion pills, we traipsed from one restaurant to the next, sampling their signature dishes listed on the Big Eat SF list. It was like speed dating with food, and several places caught our attention for a second visit.

Destination #1: Arinell Pizza - A cheese slice
509 Valencia Street, San Francisco, CA 94110

A fast, cheap, hole-in-the-wall joint for regular and deep dish pizza with a selection of basic toppings. We tried the cheese and mushroom slices, and feedback ranged from mediocre to delish. All agreed that the crust was thin and crispy. I personally thought the pizza was too greasy, but you can't be too picky when it's a few bucks a slice.

Destination #2: Ti Couz - Buckwheat crepe and French cider

3108 16th Street, San Francisco, CA 94103

This used to be my post-yoga hangout when I was still in school, so I was delighted this was a stop on our tour. (See my previous post here.)

We tried a buckwheat crepe filled with tomato, cheese, and slightly spicy sausage. The buckwheat flour gave the crepe a nice nutty flavor and a thicker texture.

We also split a bottle of the organic French pear cider, which everyone loved. Generally, French cider is made more like a wine than other ciders (so this is perfect if you're an oenophile like me). The low alcohol content, light texture, and acidity level was reminiscent of champagne. The cider was slightly carbonated, but luckily did not mask the wonderfully refreshing, delicate sweetness of the pears. Not bad at $16.75 per bottle.

Destination #3: Truly Mediterranean - Lamb schawerma
3109 16th Street, San Francisco, CA 94103

Another non-descript, hole-in-the-wall establishment, serving falafel, kabobs, schawerma, and other Middle Eastern food. The lamb schawerma was amazing! A generous helping of tender marinated lamb meat, tahini sauce, hot sauce, onions, tomatoes, and parsley tucked into a crispy lavash wrap. I'll definitely be returning here!

But beware of their garlic mint yogurt drink, unless you're a fan of beverages that taste like thick, salty milk that would be better suited as a dipping sauce.

Destination #4: The Monk's Kettle - Giant pretzel with mustard
3141 16th Street, San Francisco, CA 94103

With its extensive five-page beer list, knowledgeable staff, and upscale pub food, this is a great place to chill when you're in the mood for a pint or five.

Beers on tap

If you're not sure what kind of beer you want, ask the staff to pour you a sample of brew, served in adorable mini beer mugs like the one pictured on the right.

The giant pretzel was, as you can guess from the name, huge. It barely fit on the plate! It was made perfectly though -- firm, crispy, and salty on the outside, and soft and chewy on the inside. The mustard dipping sauce added a nice, sinus-clearing kick. Definitely great beer food.

Destination #5: Tartine Bakery - Desserts
600 Guerrero Street, San Francisco, CA 94110

Ah, one of my favorite spots in the Mission district (see my previous post here). We were supposed to try their morning buns, but unfortunately, they had sold out by the afternoon, so we split two of their yummy desserts instead.

The lemon tart was just as I remembered it -- a sweet pastry shell filled with rich, slightly tart lemon cream, topped with a dollop of white cream and edible pink petals. Wouldn't mind having one of these every week!

There were no complaints about the banana cream tart either. This was a flaky pastry crust topped with bananas, fluffy cream, chocolate shavings, and powdered sugar. Simply heavenly.

Destination #6: Pizzeria Delfina - Pizza margherita
3611 18th Street, San Francisco, CA 94110

Delfina is a popular contemporary Italian restaurant, and Pizzeria Delfina is its adjacent sister restaurant featuring pizzas inspired by the Naples region.

We ordered their pizza margherita, a traditional Neapolitan pizza that can "officially" only have three ingredients -- tomato, mozzarella, and basil. Delfina uses fior di latte mozzarella, which is made from fresh cow's milk.

I love pizza margherita for its simplicity; each ingredient (if fresh) really stands out with its distinct flavor. The tomato was sweet, the cheese was creamy, and the basil was a nice earthy, lemon-y touch. The crust was soft but nothing special. I'd like to come back and check out some of their other pizzas, along with their wine list.

Destination #7: Limon Rotisery - Rotisserie chicken
1001 South Van Ness Avenue, San Francisco, CA 94110

This lively Peruvian restaurant focuses on its signature dish, pollo a la brasa, a slow-cooked rotisserie chicken that's marinated for at least 8 hours. This was my favorite dish from the entire tour. The chicken was incredibly tender, juicy, and laced inside and out with a tantalizing blend of herbs and spices. Chicken should always taste this damn good.

Dipping sauces for the chicken

You can get this yummy fowl in the quarter ($7.25), half ($9.50), or whole ($15.95) sizes, which comes with your choice of two sides. We tried the yuca frita, which was fine but forgettable, and the vegetales salteados, a colorful assortment of sauteed green beans, tomatoes, and onions.

The rest of the menu has different hot and cold small dishes, wines, and some cheerfully strong sangria.

Destination #8: Beretta - Caponatina with burrata
1199 Valencia Street, San Francisco, CA 94110

This restaurant just opened last year, but has quickly made a name for itself as a trendy place to enjoy contemporary Italian appetizers, artisan pizzas, and inventive cocktails. It was so packed that we ordered the caponatina to go and then ate it while bunched up in a corner between the end of the bar and the door.

Caponatina is a traditional Italian eggplant appetizer, and I loved Beretta's version. Sliced eggplant, cherry tomatoes, olives, and burrata cheese came together in a happy medley with olive oil, salt, and pepper. Very light and refreshing.

Destination #9: Papalote Mexican Grill - Chips and salsa
3409 24th Street, San Francisco, CA 94110

Not quite sure how this made it onto the Big Eat SF list, because there are definitely other places in the city with better salsa. Maybe it's better when you're drunk (as is the case with the bacon-wrapped hot dog cart in the Mission).

Destination #10: Jardiniere - Absinthe daiquiri
300 Grove Street, San Francisco, CA 94102

We ended our tour in Hayes Valley at Jardiniere, Traci Des Jardins' highly-acclaimed French restaurant. We sat at the bar, so we were right in the middle of the gorgeously elegant space.

The pretty ceiling

Absinthe daiquiri - Neisson agricole rhum, lime, martinique syrup, Pernod absinthe. The guys liked this drink, but the girls didn't care for it. One described it as "a lemon drop gone wrong."

We also decided to order some food to top off our tour. The terrine of duck foie gras was served with toasted bread squares, carmelized pineapples, and macadamia nuts. Terrine refers to a loaf of ground or finely chopped meat, pressed together after cooling.

This duck foie gras was creamy, but not as buttery as I'd personally prefer. The flavor was light and not very gamey, so I'd recommend this to foie gras virgins who are seeking to try this delicacy. Yet because the flavor was so light, it tended to become diluted when eaten simultaneously with the pineapples.

And finally, we ordered a trio of sorbets -- hibiscus, burnt milk, and Mexican chocolate -- which was beautifully plated with a ring of caramel, pumpkin seeds, and a spiced pumpkin seed tuile (a thin, crisp cookie). A wonderful way to end our day!

Many thanks to Foodbuzz for selecting this event to be a part of this month's 24, 24, 24 Program, and to my wonderful friends who planned and joined in on this gastronomic splurge. I highly encourage other foodies out there to coordinate and chronicle food tours in their own cities -- it's a great way to experience a lot of cuisine in a short amount of time, and to show off some of their local food!

A Plug for POM

2009-04-20T16:04:00.000-07:00

A representative from POM Wonderful sent me a case of their 100% pomegranate juice samples, so I tried some for the first time. I'd read before that pomegranate juice has tons of antioxidants, including polyphenols, which have been shown to reduce the risk of cardiovascular problems and certain types of cancer. Other studies also suggest that drinking pomegranate juice can improve heart health, reduce cholesterol levels, and prevent osteoarthritis.

But the main reason I liked this juice? The pretty ruby red color and the tart but slightly sweet taste! Yum!

For more information about this product, check out www.pomwonderful.com.

Crepevine

2009-04-06T19:32:00.000-07:00

Anyone else thinking of the Marvin Gaye song? Crepevine is a wonderful restaurant with several locations in San Francisco and the greater Bay Area. Sweet and savory crepes, egg dishes, salads, sandwiches, pastas ... this is definitely a place you can go to for any meal! The food is fresh, tasty, and reasonably-priced. Great coffee too.

Sweet crepe with nutella, bananas, strawberries, and vanilla ice cream

Fettuccine alfredo with chicken and spinach

And yes, I had that sweet crepe as my dinner. Maybe next time I'll try something more substantial ... if my sweet tooth doesn't get the best of me.

Crepevine
624 Irving Street
San Francisco, CA 94121
www.crepevine.com

Kappa Revisited

2009-03-11T19:09:00.000-07:00

One of my favorite Japanese restaurants in SF. I first went about a year ago (read the original review here) and ordered a la carte. Armed with an appetite and a different camera (can't believe I once lived in a 3.2 megapixel world), I went for a second time and tried the $85 pre-fixe omakase dinner. It was definitely a feast for the senses! Enjoy the photo essay!

Sake for you, sake for me...

Asparagus with peanut sauce

Crabmeat and cucumbers with vinegar dressing and sesame seeds

Simmered daikon and bean curd skin

Tuna sashimi

Uni and hamachi sashimi

Sampler platter #1

Clockwise from left: crabmeat sushi, eel, chicken meatball, grilled prawn, ankimo

Clockwise from left: candied walnuts, grilled prawn, takoyaki, squid mentaiko, duck breast, tamago, sardines

Sampler platter #2

Fried blackskin pork (front) and red snapper (back)

Unagi (front) and shrimp mushroom puff (back)

Red bean pudding

Fresh fruit

Kappa Restaurant
1700 Post Street
San Francisco, CA 94115
www.kapparestaurant.com

Some Non-Traditional Food & Wine Pairings

2009-03-07T20:54:00.000-08:00

Jay McInerney's Bacchus & Me is a wonderful wine book that belongs on the shelf of every oenophile. The book is comprised of numerous vignettes describing wine from a particular grape or region, and like a good wine, a little taste can go a long way. McInerney's writing is very witty, and he definitely knows his wine but is talented enough to describe it in a casual, accessible way. For example, he criticizes California chardonnays by analogizing them to Playboy models ("their homogeneous voluptuosity often had more to do with technology than with nature") rather than going off about oak and filters and malolactic fermentation. Gotta love this guy!

One of the appendices in his book is a list of more modern food and wine pairings that has been really helpful when I'm eating a meal that has not traditionally been paired with wine. We all know that champagne and oysters are a good match, and that cabernet sauvignon can enhance a steak, but what wine would go well with pad thai?

Not Your Grandfather's Food and Wine Combinations

Australian Chardonnay and Kraft macaroni and cheese [For the kid in all of us?]
Australian Semillon and lemongrass chicken
Bandol Rose and barbecue
Barbera d'Alba and pizza
Barbaresco and steak tartare
California Cabernet and grilled eel
Chateauneuf-du-Pape and antelope
Champagne and Parmigiano-Reggiano
Champagne and sushi [I'm going to have to give this a try!]
Gewurztraminer and Thai food [I can personally vouch for this one. A sweeter Riesling would also pair nicely.]
Gruner Veltliner and peekytoe crab
Krug champagne and popcorn
Late harvest zinfandel and chocolate cake
Late harvest Alsatian Pinot Gris and foie gras
Oregon Pinot Noir and grilled king salmon [Yum!]
Oregon Pinot Gris and grilled king salmon
Old-vine zinfandel and southern fried chicken [Interesting...]
Petite Sirah and steak au poivre
Pinot Noir and guinea fowl
Pinot Noir and Arctic char
Riesling and dim sum (or Cantonese food in general) [I've never had a satisfactory wine paired with Canto food, just because there's such a variety of flavors in the cuisine. But hey, this suggestion is better than none.]
Riesling and anything

Bistro Jeanty

2009-03-05T21:34:00.001-08:00

One of the things I love about the Napa region is that you can pretty much pick a restaurant randomly and be guaranteed a decent, and usually delicious, meal. On a recent trip with the boyfriend, we fortuitously came across Bistro Jeanty after imbibing a little too much nectar. And we were pleasantly surprised with what we tried at this welcoming, no-fuss bistro with classic, tasty French fare.

French onion soup

I almost cried tears of joy when I tried their French onion soup (and trust me, I've had my fair share of this soup over the years). The sweetness of the onions and the hearty beef flavors burst through the top layer of rich cheese, and the bread soaked in the soup nicely. One of the most savory soups I've ever had!

Duck pâté with baguettes and pickles

Can't go to a French bistro without trying their pâté! This variety was buttery and more gamey than others, but I've never really met a pâté I didn't like (the same goes for cheese).

Pork chop with mashed potatoes, spinach, and carmelized onions sauce

This was my boyfriend's dish, but I tried a bite and started wishing I were hungrier so I could order my own. The pork was tender, juicy, and nicely sweetened from the carmelized onions. Fluffy mashed potatoes and fresh spinach completed this simple but excellent dish.

Guess I have another reason to love wine country! Also, Bistro Jeanty has a spin-off restaurant in San Francisco called Jeanty at Jack's, and you can bet I'll be trying that out too!

Bistro Jeanty
6510 Washington Street
Yountville, CA 94599
www.bistrojeanty.com

Foreign Cinema: Brunch At Its Best

2009-02-10T20:02:00.001-08:00

Marshall: Why can't two guys who are friends go to brunch?
Ted: Because brunch is kind of...
Robin: Girly.
Marshall: Girly? Breakfast isn't girly. Lunch isn't girly. What makes brunch girly?
Ted: I don't know. There's nothing girly about a horse, nothing girly about a horn. But put them together and you get a unicorn.
-- How I Met Your Mother (CBS)

Maybe the idea of brunch really does evoke images of girly, yuppie indulgence on a Sunday morning, but that made it perfect for a food date to catch up with Julie, one of my long-time girlfriends who was visiting in town. I had heard wonderful things about the brunch at Foreign Cinema, and we were definitely not disappointed. And luckily for me, Julie brought along her fancy SLR camera, so I have to thank her for these photos!

The restaurant is a pleasant surprise in the middle of the busy Mission District of SF. The space has a soft industrial feel, but is still effortlessly classy and comfortable, with wood floors, a high ceiling, and plenty of natural light.

Chefs Gayle Pirie and John Clark have roamed the city's restaurant scene for decades. In addition to having worked at Zuni Cafe and Chez Panisse, they've also traveled through Europe and Asia researching culinary ingredients. In 1999, they opened Foreign Cinema, which offers exceptional California/Mediterranean-inspired dishes with fresh ingredients, creative flavor combinations, and chic-but-unfussy presentation.

Two poached eggs with grilled duck breast
on a bed of warm salad greens, croutons, currants, shitakes, sherry ($12.50)

It's never too early to eat duck! This was Julie's dish, but I tried a bit and immediately put it on my list for next time. The duck was tender and juicy; the eggs were perfectly poached; and the greens were a nice contrast of color and texture.

Baguette French toast
with blackberry sauce, mascarpone, powdered sugar, maple syrup ($8.50)

All the milky and eggy goodness of French toast, plus the chewy consistency of a baguette! The blackberry sauce was a nice touch that complemented the maple syrup well.

Slow-cooked brown sugar smoked bacon ($4.50)

This was the BEST bacon I've ever had. No joke. The bacon was juicy, crispy but not burnt, and infused with sweet brown sugar. A happy marriage of the sweet and the salty.

And finally, no girly brunch would be complete without dessert!

Ginger cake with crème anglaise, citrus essence ($5.50)

You can bet I'll be back at Foreign Cinema soon. With the girls, or the guys, or just myself! Can't really care when the food is this good.

Foreign Cinema

2534 Mission Street
San Francisco, CA 94110
www.foreigncinema.com

Photos from a "Secret" Japanese Gem

2009-02-03T18:56:00.000-08:00

My boyfriend had been raving about a Japanese hole-in-the-wall joint, so we had to go try it. One visit was all it took to make me a fan. The food is simple but very fresh, and reminiscent of Japanese home cooking. Per the owner's request, I can't post the name of the restaurant together with the photos. So if you want to know where this place is, please contact me directly.

Mushroom and asparagus in some amazing sauce

Sake steamed clams

Uni

Sashimi platter

Hamachi sashimi

Ok, it was a bad idea to post a new entry before dinner. I'm starving now. 'Till next time!

Charles Chocolates Factory

2009-01-27T17:34:00.000-08:00

Charles Chocolates has a lot going for it, even without a Willy Wonka. Founder Chuck "Charles" Siegel first started making his own chocolate as a young man after his Italian girlfriend complained that American chocolates were just not on par with its European counterparts. (I don't know about you ladies out there, but any man willing to dig his hands into confectioner's sugar to make you happy is a keeper.) Chuck opened his first chocolate company in 1987 in San Francisco, then later on established Charles Chocolates.

I went for a tour and tasting on site in Emeryville, courtesy of the UCSD Alumni Association. What I especially love about Charles Chocolates is the company's perfectionist attitude. Each confectionary delight is handmade in their factory, using fine chocolate and organic ingredients. The resulting flavors and textures are simply decadent, and sometimes surprising. And all chocolates are shipped within three days of creation.

The factory ... where all the magic happens!

Our wine for the event -- 2006 Wente Merlot. This was a full-bodied wine that hit the palate with flavors of blackberry and smoky tobacco, so it paired very well with our gourmet chocolates.

And now onto the actual candy...

Far left: Blood Orange Yankees (blood orange marmalade, 65% bittersweet shell)
Far right: Kahlua Truffles (bittersweet ganache mixed with kahlua)

Lemon Marzipans (organic Meyer lemons, organic almonds, 65% bittersweet shell)

Marzipan is basically a sugar and almond paste. Here, it was mixed with lemons and then coated with bittersweet chocolate. As a result, the candy was both sweet and slightly tart, with a pleasant crunch from the nuts.

Ginger Truffles (bittersweet ganache blended with candied ginger)

Raspberry Hearts (raspberry ganache, 65% bittersweet gilded gold shell)

It's every woman's dream ... hearts, gold, and fruit filling! The company also makes a Passion Fruit Heart with a gilded silver shell, and a Mojito Heart infused with mint, lime, and of course, Jamaican rum.

Triple Chocolate Almonds

And if you're having trouble making a choice from their wide variety of candy, you can pick up one of their beautifully-packaged gift sets.

The Tea Collection

Tea-infused truffles, with Chinese characters indicating which tea flavor awaits inside. And even the box is made out of chocolate!

Wine-Infused Pate de Fruit

I like candy. I like wine. This is genius! Flavors included: Gewurztraminer, Merlot, Sauvignon Blanc, Cabernet Sauvignon, and Champagne.

So if you ever feel like having some gourmet confections, keep Charles Chocolates in mind. And feel free to send me a truffle or two!

Charles Chocolates
6529 Hollis Street
Emeryville, CA 94608
(510) 652-4414
www.charleschocolates.com